Abstract
ABSTRACTResults obtained with tetrathionate broth (TBB) using the standard method and Rappaport‐Vassiliadis medium (RV) did not differ markedly with respect to the proportion of positive samples or the sero‐ and phage types of salmonellae isolated from minced beef and pork. TBB, based on the commercial dehydrated medium of Oxoid (CM 343), gave fewer positive samples while that of Merck (Art. No. 5172) was equivalent to RV. In individual experiments results were sometimes markedly different. Results obtained for reference samples of minced meat, with salmonellae added, demonstrated that the chances of detecting salmonellae increase with increasing numbers present initially. At the same time it was also demonstrated that the presence of minced meat and its competing microflora have an unpredictable effect on the detection of salmonellae.
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