Evaluation of the ability of primary selective enrichment to resuscitate heat-injured and freeze-injured Listeria monocytogenes cells

Article Abstract:

The Listeria enrichment broth (LEB) is the primary selective enrichment medium used to detect Listeria monocytogenes contamination in food and environmental samples. The resuscitation rates of injured Listeria cells in LEB and Trypticase soy broth (TSB) containing 0.6% yeast extract were compared. The results showed that growth of heat- and freeze-injured Listeria cells in TSB was superior, leading to cell recovery within 6 to 8 hours. Therefore, the enrichment procedure should be performed only after samples are incubated in nonselective conditions, to allow the recovery of injured cells.

Food, Food microbiology

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Evaluation of a new culture media for rapid detection and isolation of Salmonellae in foods

Article Abstract:

Food samples can be tested using Salmosyst broth and Rambach agar (RA) for the presence of Salmonella enteritidis in 48 hours while the conventional method takes at least 4 days. For artificially contaminated samples the sensitivity of both the methods is the same, but the Salmosyst-RA method is more sensitive to Salmonella in naturally contaminated food. The red colonies of Salmonella are easily detected because of the use of RA and the serovars which cannot be detected by the Salmosyst-RA method are not usually pathogenic.

Testing, Foodborne diseases, Salmonella

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Sensitive detection of viable Listeria monocytogenes by reverse transcription-PCR

Article Abstract:

Reverse transcription-polymerase chain reaction was employed to detect viacle cells of Listeria monocytogenes in meat products. Three genes were assessed to determine their suitability as targets for amplification. Based on this study, the gene iap was selected for amplification in the reverse transcription-polymerase chain reaction because of its specificity for Listeria and its high yield. The test was validated using artificially contaminated meat products.

Meat, Contamination

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