June G A, Sherrod P S, Hammack T S, Amaguana R M, Andrews W H
U.S. Food and Drug Administration, Division of Microbiological Studies, Washington, DC 20204, USA.
J AOAC Int. 1995 Mar-Apr;78(2):375-80.
The effectiveness of selenite cystine (SC) broth, tetrathionate (TT) broth, and Rappaport-Vassiliadis (RV) medium for recovery of Salmonella spp. from 8 highly contaminated foods was determined. RV medium prepared from individual ingredients and incubated at 42 degrees and 43 degrees C was compared with 2 commercial (Difco and Oxoid) media incubated at 42 degrees C. Naturally and artificially contaminated foods were tested under 2 protocols. For Protocol 1, each food was preenriched in the appropriate medium. After incubation, serial 10 fold dilutions of the preenriched foods were inoculated into selective enrichment media and incubated at 35 degrees, 42 degrees, or 43 degrees C. Effectiveness of these conditions was evaluated by most probable number determination of Salmonella spp. recovered. Productivity of selective enrichments did not differ significantly with this protocol, except that with Oxoid RV medium the number of Salmonella cells recovered from most of the foods was significantly reduced. For Protocol 2, twenty 25 g test portions from artificially inoculated foods were examined qualitatively for Salmonella spp. The effectiveness of the broth/temperature combinations was determined by the number of positive tests under each condition. RV medium prepared from individual ingredients and TT broth incubated at 43 degrees C yielded significantly more Salmonella-positive tests from frog legs and lettuce than did SC and TT broths incubated at 35 degrees C or commercial RV medium incubated at 42 degrees C. With pork sausage and ground beef, significantly fewer Salmonella-positive tests were found with Oxoid RV medium incubated at 42 degrees C and SC incubated at 35 degrees C than from other selective enrichments.(ABSTRACT TRUNCATED AT 250 WORDS)
测定了亚硒酸盐胱氨酸（SC）肉汤、四硫磺酸盐（TT）肉汤和Rappaport-Vassiliadis（RV）培养基从8种高度污染食品中分离沙门氏菌的有效性。将由单独成分制备并在42℃和43℃培养的RV培养基与在42℃培养的2种市售（Difco和Oxoid）培养基进行比较。天然和人工污染的食品在2种方案下进行测试。对于方案1，每种食品在适当的培养基中进行预富集。培养后，将预富集食品的系列10倍稀释液接种到选择性富集培养基中，并在35℃、42℃或43℃下培养。通过对回收的沙门氏菌进行最可能数测定来评估这些条件的有效性。除了使用Oxoid RV培养基时，从大多数食品中回收的沙门氏菌细胞数量显著减少外，该方案下选择性富集的效率没有显著差异。对于方案2，对人工接种食品的20个25克测试部分进行沙门氏菌的定性检测。通过每种条件下阳性检测的数量来确定肉汤/温度组合的有效性。由单独成分制备的RV培养基和在43℃培养的TT肉汤从青蛙腿和生菜中检测出的沙门氏菌阳性测试结果比在35℃培养的SC和TT肉汤或在42℃培养的市售RV培养基显著更多。对于猪肉香肠和碎牛肉，在42℃培养的Oxoid RV培养基和在35℃培养的SC培养基中发现的沙门氏菌阳性测试结果比其他选择性富集方法显著更少。（摘要截短于250字）
