http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/microb-safety/Review_of_Salmonella_detection_and_identification_methods_Aspects_of.pdf

Review of Salmonella detection and identification methods: Aspects of rapid emergency response and food safety

Validation of EN ISO 6579-1 - Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1 detection of Salmonella spp.

A green, simple, and cost effective electrochemical method to synthesize pure graphene oxide (GO) and graphene nanosheets (GNs) using pencil in ionic liquid medium is reported. The morphology and microstructure of prepared GNs and GO are examined using scanning electron microscopy (SEM), transmission electron microscopy (TEM), atomic force microscopy (AFM), X-ray diffraction (XRD), and Raman spectroscopy; the experiments confirm the formation of high quality graphene. The synthesized GO is used for the real-time and label-free surface plasmon resonance (SPR) sensing of the biological warfare agent Salmonella typhi.

Greener Electrochemical Synthesis of High Quality Graphene Nanosheets Directly from Pencil and its SPR Sensing Application

A comparison of standard cultural methods for the detection of foodborne Salmonella species including three new chromogenic plating media.

Sea foods are prone to bacterial contamination and could cause health risk to consumers. The present work aimed to study the occurrence of Salmonella and Vibrio in some seafood from different markets in Alexandria. The study was carried out on 150 seafood samples (shrimp, oyster (Gandofli) and mussel (Om El Kholoul)). For detection of Salmonella; samples were cultured on CHROM agar Salmonella Plus medium and Xylose lysine desoxycholate (XLD) agar plates. Thiosulphate Citrate Bile Salt Sucrose (TCBS) agar was used for Vibrio isolation. Salmonella was isolated from 10.0% of samples, distributed as 7 (14.0%), 4 (8%) and 4 (8%) from shrimp, oyster and mussel respectively. Vibrios were isolated from 52.0% of tested seafood with the highest percentage (88.0%) from oyster. The most frequently isolated Vibrio spp. were V. alginolyticus (52.5%), V. parahaemolyticus (14.1%) and V. mimcus (11.5%). Seven different Salmonella serotypes were identified (Typhimurium, Derby, Typhi, Paratyphi A, Paratyphi B, Infantis, and Abortus equi). Our results confirm that bacterial contamination in seafood products is common, and suggest that routine examination of such products for pathogenic agents would be advisable. (Wafaa MK Bakr, Walaa A Hazzah, Amani F Abaza. Detection of Salmonella and Vibrio species in some seafood

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Detection of Salmonella and Vibrio species in some seafood in Alexandria

Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by the International Organization for Standardization (ISO 6579:2002) culture method. Paired test portions of each food type were simultaneously analyzed by both methods. A total of 21 laboratories representing federal government agencies and private industry, in the United States and Europe, participated in this interlaboratory study. Foods were artificially contaminated with Salmonella and competing microflora if naturally contaminated sources were not available. No statistical differences (p < 0.05) were observed between the AOAC and ISO culture methods for fresh cheese and dried egg products. A statistically significant difference was observed for one of the 2 lots of poultry from the first trial. The poultry meat used in this run was radiation sterilized, artificially contaminated with Salmonella and competitive flora, and then lyophilized. A second trial was conducted with 2 separate lots of raw ground chicken that were naturally contaminated. The results from the second trial showed no statistical difference between the 2 culture methods. A third trial involving 4 laboratories was conducted on 2 separate lots of naturally contaminated raw poultry. Again, no statistically significant differences occurred. It is recommended that ISO 6579:2002 culture method for Salmonella be adopted Official First Action for the analysis of fresh cheese, fresh chilled and frozen poultry, and dried egg products.

/pdf/detection-of-salmonella-in-fresh-cheese-poultry-products-and-3g0zn19nfx.pdf

Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative study.

Marylène Bohnert

Papers

Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative study.