Isolation of Salmonella using three selective enrichment broths from sausages naturally contaminated. Its relationship with other microorganisms that produce food toxi-infections.

Recently a great number of cases of human salmonellosis has been observed, and contaminated foods are the most important source of gastro-intestinal diseases by Salmonella. A comparative study of the efficiency of Salmonella spp. isolation from different kinds of sausage was carried out, using selenite-cystine (SC), Müller-Kauffmann tetrathionate (MK) and Rappaport-Vassiliadis (RV/43) broths. In addition, other microorganisms that produced food toxi-infections were investigated. The percentage of Salmonella detection using RV/43 broth is superior to those obtained by the MK/43 and SC/36 procedures. The first medium cited produces a higher recovery of different Salmonella strains and serotypes, and the inhibitory effects observed on the interferent competitive organisms are higher than the other broths.