| Autor: |
Wilson CR; Division of Microbiology, Food and Drug Administration, Washington, D.C. 20204., Andrews WH; Division of Microbiology, Food and Drug Administration, Washington, D.C. 20204., Poelma PL; Division of Microbiology, Food and Drug Administration, Washington, D.C. 20204., Bruce VR; Division of Microbiology, Food and Drug Administration, Washington, D.C. 20204. |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 1988 May; Vol. 51 (5), pp. 409-411. |
| DOI: |
10.4315/0362-028X-51.5.409 |
| Abstrakt: |
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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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