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Rappaport-Vassiliadis Medium for Recovery of Salmonellaspp. from Low Microbial Load Foods: Collaborative Study

2001; Oxford University Press; Volume: 84; Issue: 1 Linguagem: Inglês

10.1093/jaoac/84.1.65

1944-7922

Thomas S. Hammack, R Miguel Amaguaña, Wallace H Andrews, S Al-Hasani, R. V. Asmundson, K Battista, Stephen Beatty, V A Berges-Soubies, T Bozicevich, Dane Brooks, Jennifer A Case, C.E. Coles, F Copeland, P E Davis-Debella, Phyllis Entis, Phil Feldsine, Laurent Fourcade, G. García, David Goins, T. Jackson, Sebastian Koch, J A Lafogiannis, Jae Yong Lee, Irina Lerner, Deborah McIntyre, Bob McKee, Samuel R. McNally, V Muchnik, Linda A Mui, R Pfundheller, Errol V. Raghubeer, Diane M Rains, G Ruscica, J A Schmieg, Rani S. Sellers, Madeline P. Smoot, Robert W. Sobol, Richard L. Thunberg, Sandra Regina Torres, Lorele Trinidad, E Tuncan, John Watson,

Food Safety and Hygiene

Abstract Twenty-three laboratories participated in a collaborative study to compare the relative effectiveness of Rappaport-Vassiliadis (RV) medium incubated at 42°C, selenite cystine (SC) broth (35°C), and tetrathionate (TT) broth (35 and 43°C) for recovery of Salmonella from the following foods with a low microbial load: dried egg yolk, dry active yeast, ground black pepper, guar gum, and instant nonfat dry milk. For dry active yeast, lauryl tryptose (LT) broth, incubated at 35°C, was used instead of SC broth. All of the foods were artificially inoculated with single Salmonella serovars, that had been lyophilized before inoculation, at high and low target levels of 0.4 and 0.04 colony forming units/g food, respectively. For analysis of 870 test portions, representing all of the foods except yeast, 249 Salmonella-positive test portions were detected by RV medium, 265 by TT broth (43°C), 268 by TT broth (35°C), and 269 by SC broth (35°C). For analysis of 225 test portions of yeast, 79 Salmonella-positive test portions were detected by RV medium, 79 by TT broth (43°C), 84 by TT broth (35°C), and 68 by LT broth (35°C). RV medium was comparable to, or even more effective than, the other selective enrichments for recovery of Salmonella from all of the foods except guar gum. It is recommended that RV (42°C) and TT (35°C) be used with foods that have a low microbial load, except for guar gum for which SC (35°C) and TT (35°C) are recommended.