Nassib T A, El-Din M Z, El-Sharoud W M
Dairy Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt.
Lett Appl Microbiol. 2003;37(5):405-9. doi: 10.1046/j.1472-765x.2003.01420.x.
To make a preliminary assessment of the incidence of Salmonella in Egyptian dairy products, and to investigate the effectiveness of various protocols for the detection of the pathogen in these products.
Samples of milk and related dairy products were randomly collected from local markets and examined for the presence of Salmonella. While most samples were free of the organism, isolates of Salmonella enterica subsp. enterica serovar Typhimurium PT 8 could be recovered from 'matared' cream specimens. These isolates were susceptible to antibiotics usually used to challenge infections caused by Salmonella. A combination of buffered peptone water, Muller-Kauffman tetrathionate broth, and brilliant green phenol red agar gave the best results for the detection of the pathogen. Selenite-cystine broth and Hektoen enteric agar were ineffective as an enrichment and a plating medium, respectively, in the isolation of Salmonella. A modified identification strategy that reduces the burden of serological testing of presumptive isolates is proposed.
CONCLUSIONS, SIGNIFICANCE AND IMPACT OF THE STUDY: 'Matared' cream could be a vehicle for transmitting Salmonella. Using the above combination of media, beside the suggested modified confirmatory procedure, should increase the effectiveness and ease of the detection of Salmonella in milk and dairy products.
对埃及乳制品中沙门氏菌的发生率进行初步评估，并研究检测这些产品中该病原体的各种方案的有效性。
从当地市场随机采集牛奶及相关乳制品样本，检测其中沙门氏菌的存在情况。虽然大多数样本未检出该菌，但从“matared”奶油样本中分离出了肠炎沙门氏菌亚种肠炎血清型鼠伤寒PT8。这些分离株对通常用于对抗沙门氏菌感染的抗生素敏感。缓冲蛋白胨水、穆勒 - 考夫曼四硫磺酸盐肉汤和亮绿酚红琼脂组合对该病原体的检测效果最佳。亚硒酸盐胱氨酸肉汤和赫氏肠道琼脂分别作为增菌培养基和分离培养基，在分离沙门氏菌方面效果不佳。提出了一种改良的鉴定策略，可减轻对推定分离株进行血清学检测的负担。
研究的结论、意义及影响：“matared”奶油可能是传播沙门氏菌的载体。使用上述培养基组合，再加上建议的改良确证程序，应能提高牛奶和乳制品中沙门氏菌检测的有效性和简便性。
