Details

Autor(en) / Beteiligte

• MIYAHARA, MICHIKO
• TAGUCHI, MASUMI
• KANKI, MASASHI
• KAI, AKEMI
• ISHIHARA, TOMOE
• KIMATA, HIROKO
• GUNJI, AKIHIRO
• TSUKAMOTO, TEIZO

Titel

A Collaborative Study on a Method to Detect Salmonella in Food

Ist Teil von

• Biocontrol Science, 2010, Vol.15(2), pp.69-73

Ort / Verlag

Japan: The Society for Antibacterial and Antifungal Agents, Japan

Erscheinungsjahr

2010

Quelle

MEDLINE

Beschreibungen/Notizen

• Fourteen laboratories with expertise in Salmonella detection in food joined in a collaborative study. The laboratories performed qualitative analyses of ground pork samples using the proposed detection method. Salmonella Typhimurium (hydrogen sulfide-producing strain) and Salmonella Senftenberg (hydrogen sulfide-nonproducing strain) were used for inoculation. Three levels of Salmonella contamination were used for the study (0, 1-10, and 11-100 cfu/25 g). We evaluated the presence of Salmonella in each sample and the serological O group. Unmarked samples delivered to the laboratories were accurately judged to be inoculated or not inoculated with Salmonella at a 99.8% (419/420) detection rate in this collaborative study. The proposed method is suitable as a standard method to detect Salmonella in food.