Banwart G J, Kreitzer M J
Appl Microbiol. 1969 Nov;18(5):838-42. doi: 10.1128/am.18.5.838-842.1969.
A glass apparatus system was compared with a standard enrichment broth-selective agar method to test samples of egg noodles, cake mixes, and candy for the presence or absence of salmonellae. The glass apparatus system used fermentation of mannitol, production of H(2)S, or motility, in conjunction with a serological test of flagellar antigens, to detect salmonellae. No salmonellae were detected in 173 samples of food products. Of these samples, 171 were found to be Salmonella-negative after 48 hr with the glass apparatus system. After 72 hr, the standard Salmonella procedure yielded 38 samples which produced Salmonella false-positive results on selective agars. Inoculation of samples with cultures of Salmonella showed that approximately one inoculated cell could be detected after 48 hr of incubation with the glass apparatus. The standard Salmonella test requires a minimum of 72 hr for completion. Compared with the standard Salmonella test, the glass apparatus system is a more rapid and simple system that can be used to determine the presence or absence of Salmonella in these food products.
将一种玻璃仪器系统与标准增菌肉汤-选择性琼脂方法进行比较，以检测鸡蛋面、蛋糕预拌粉和糖果样品中是否存在沙门氏菌。该玻璃仪器系统利用甘露醇发酵、H₂S产生或运动性，并结合鞭毛抗原的血清学检测来检测沙门氏菌。在173份食品样品中未检测到沙门氏菌。在这些样品中，使用玻璃仪器系统在48小时后有171份被发现为沙门氏菌阴性。72小时后，标准沙门氏菌检测程序在选择性琼脂上产生了38份沙门氏菌假阳性结果的样品。用沙门氏菌培养物接种样品表明，用玻璃仪器培养48小时后大约可以检测到一个接种细胞。标准沙门氏菌检测至少需要72小时才能完成。与标准沙门氏菌检测相比，玻璃仪器系统是一种更快速、更简单的系统，可用于确定这些食品中沙门氏菌的存在与否。
