Recovery of Salmonella from fluid milk

Methodology was developed for isolation of Salmonella from skim milk, 2% fat milk, whole milk and buttermilk. Lactose broth, lactose broth plus brilliant green dye, buffered peptone water and each milk type plus brilliant green dye were evaluated as preenrichment broths. Incubation temperatures of 3...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food protection 1988-05, Vol.51 (5), p.409-411
Main Authors: Wilson, C.R, Andrews, W.H, Poelma, P.L, Bruce, V.R
Format: Article
Language:English
Subjects:
AISLAMIENTO (TECNICA)
Biological and medical sciences
DAIRY HYGIENE
FOOD HYGIENE
Food industries
Fundamental and applied biological sciences. Psychology
HIGIENE DE LA LECHE
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
HYGIENE DU LAIT
ISOLATION
ISOLEMENT
Milk and cheese industries. Ice creams
SALMONELLA
TEMPERATURA
TEMPERATURE
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Methodology was developed for isolation of Salmonella from skim milk, 2% fat milk, whole milk and buttermilk. Lactose broth, lactose broth plus brilliant green dye, buffered peptone water and each milk type plus brilliant green dye were evaluated as preenrichment broths. Incubation temperatures of 35 and 43°C were compared for use at the preenrichment stage. The recovery of Salmonella was determined after selective enrichment in selenite cystine, tetrathionate and Rappaport-Vassiliadis broths. Results indicated that fluid milk should be examined for Salmonella by being preenriched in lactose broth, subcultured to selenite cystine and tetrathionate broths and streaked to selective agars, with 35°C as the incubation temperature throughout the analysis.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-51.5.409