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Modification of Buffered Peptone Water for Improved Recovery of Heat‐Injured Salmonella Typhimurium
Author(s) -
Taskila Sanna,
Osmekhina Ekaterina,
Tuomola Mika,
Ruuska Jari,
Neubauer Peter
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.02050.x
Subject(s) - salmonella , salmonella enterica , food science , chemistry , bacteria , strain (injury) , microbiology and biotechnology , biology , genetics , anatomy
Rapid detection of Salmonella in foods is often limited by the high demand for the sensitivity of detection, poor physiological conditions of the target cells, and high concentration of background flora. In this study, the conditions of nonselective enrichment cultivation were modified in order to improve the quantitative detection of heat‐injured Salmonella in minced meat. The effect of the modifications on the recovery was observed by means of RNA‐based sandwich hybridization, which was adjusted for the quantification of Salmonella enterica 23S rRNA in crude cell extracts. The supplementation of buffered peptone water with the enzyme‐controlled substrate delivery system EnBase‐Flo ® and ferrioxamine E was shown to improve the recovery of cells in both single strain cultures and in the presence of minced meat. The presented results can be used for the development of more efficient enrichment cultivation media for faster detection of food borne Salmonella .