Culture Method for Detection of Salmonella in Dried Active Yeast: Collaborative Study

Abstract

A method for detecting Salmonella in dried active yeast was subjected to collaborative study. This method employs trypticase soy broth as the pre-enrichment medium, a sample-to-broth ratio of 1:10, and subsequent transfers to lauryl sulfate tryptose broth and tetrathionate before streaking onto selective agars. Each collaborating analyst received ten 25 g samples of dried active yeast. Duplicate 25 g samples were each inoculated with Salmonella oranienburg at a low level (28 cells) and a high level (107 cells). Similarly, duplicate 25 g samples were each inoculated with S. senftenberg at a low level (30 cells) and a high level (114 cells). The remaining 2 of 10 samples were not inoculated. Results from 12 of 13 collaborators were evaluated. Only 2 (8.2%) of the 24 low level S. oranienburg samples were reported incorrectly as negative. Twelve of the analysts detected S. senftenberg at both levels and S. oranienburg at the high level in the inoculated samples. Results from 12 collaborators used in the final evaluation show that 117 of 119 (98.3%) collaborative determinations are in agreement. The official final action method for the detection and identification of Salmonella, 46.013-46.026, has been revised official first action to include applicability to dried active yeast.