Improvement in Salmonella detection in milk and dairy products:: comparison between the ISO method and the Oxoid SPRINT Salmonella test

被引：5
|
作者：
Richter, J [1 ]
Becker, H [1 ]
Märtlbauer, E [1 ]
机构：
[1] Univ Munich, Inst Hyg & Technol Milk, D-80539 Munich, Germany
来源：
LETTERS IN APPLIED MICROBIOLOGY | 2000年 / 31卷 / 06期
关键词：
D O I：
10.1046/j.1365-2672.2000.00844.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The Oxoid SPRINT Salmonella test was compared with the ISO method (ISO 6579: 1993) for the detection of Salmonella in milk and dairy products. Samples were artificially contaminated, in some cases with sublethally injured salmonellas. Experiments with raw milk, soft cheese made from heat-treated milli (mould-ripened and with smear) and soft cheese with smear made from ram milk showed no significant differences between the SPRINT and ISO methods. With dried milk products and mould-ripened soft cheese made from raw milk the reference method gave significantly more positive results. The addition of ferrioxamine E to pre-enrichment (ISO) or pre-enrichment/enrichment broth (SPRINT test) did not improve Salmonella detection.
引用
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页码：443 / 448
页数：6
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