Performance of several enrichment media in the isolation of salmonellae from liquid egg products

• Published in: Journal of food protection 1984-03, Vol.47 (3), p.217-219
• Main Authors: YDE, M, GHYSELS, G
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Egg and egg product industries; Food industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-47.3.217

Ninety-seven samples of raw liquid whole egg and egg yolk were analyzed for the presence of Salmonella ; 51 samples (52%) were found positive. A comparative study was conducted on the performance of seven selective enrichment procedures in the isolation of Salmonella from liquid egg products: selenite-cystine broth incubated at 37°C and 43°C, Muller-Kauffmann tetrathionate broth at 43°C, modified Rappaport medium RIO/100 and RIO/10 also incubated at 43°C, the experimental broth of Greenwood et al. incubated at 37° and 43°C. The best results were obtained with tetrathionate broth which detected 96% of all positive samples. Differences in the rate of isolation by the tetrathionate broth, selenite-cystine broth, modified Rappaport medium RIO/100 and the experimental broth of Greenwood et al., all incubated at 43°C, were not significant as determined by paired χ test. Minor results were obtained with selenite-cystine broth and the experimental broth of Greenwood et al., both incubated at 37°C. Modified Rappaport medium RIO/100 proved to be more efficient than RIO/10.