Selective Procedure for Detection of Salmonellae from Poultry and Sausage Products

Abstract

The efficacy of lactose preenrichment and various selective enrichment and differential plating media were evaluated to determine the optimal procedure for detecting salmonellae from fresh chicken or frozen turkey, pork sausage, and cured chicken. Salmonellae were most frequently recovered from fresh poultry or pork sausage when samples were preenriched in lactose broth incubated at 35°C, selectively enriched in TT broth at 43°C, and streaked onto a new differential plating medium, modified lysine iron agar (MLIA/USDA). Enrichment of cured chicken in selenite brilliant green broth incubated at 43°C was more productive than in TT incubated at 43°C. When poultry and sausage samples were first preenriched at 35°C, selectively enriched at 43°C, and then streaked onto MLIA/USDA greater than 75% of all CFUs on the MLIA/USDA plates were typical of salmonellae. Different procedures are recommended for maximal recovery of salmonellae from fresh, frozen or cured poultry products.