Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4559555 | Food Control | 2010 | 4 Pages |
Abstract
The ability of the standard pre-enrichment procedure in buffered peptone water (BPW) to recover Salmonella Typhimurium from acidic marinade sauces containing spices was tested by inoculating marinade sauces with known numbers of an antibiotic-resistant marker strain of Salmonella Typhimurium DT104 prior to pre-enrichment. Viable numbers of salmonellae present in BPW after 24Â h incubation depended on the inoculum level. If initial cell numbers were low (below 103Â cfu per 250Â ml BPW) final cell concentrations were also low and, in some cases, no growth occurred. The problem was overcome by use of double-strength BPW that neutralised the acidity and allowed good recovery from otherwise inhibitory marinade sauces.
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Food Science
Authors
Priya Ramnani, Basil Jarvis, Bernard Mackey,