Improvement of a new selective enrichment broth for culturing Salmonella in ready‐to‐eat fruits and vegetables

Abstract

AbstractFruits and vegetables are consumed raw, which is a potential health hazard toward consumers. Consequently, a novel selective enrichment broth (selective Luria‐Bertani broth, SLB) combined with a loop‐mediated isothermal amplification (LAMP) kit was developed for inspection of Salmonella in ready‐to‐eat fruits and vegetables. SLB was formulated by improved Luria‐Bertani (LB), the recovery of acid‐injured Salmonella in SLB was superior to Selenite Cystine Broth (SC) (p < 0.05). In addition, the growth speed of Salmonella in SLB was exceeding among LB and SC, and growth inhibition of non‐target bacteria without compromising Salmonella. Fruits and vegetables, inoculated with Salmonella, were inspected using a LAMP kit and by spreading on selective agar plates after incubation in SLB (10 hr) and Buffered Peptone Water (BPW)‐SC (34 hr). The LAMP kit had a high detection rate (100%) for both the culture methods, whereas detection rates after incubation in BPW‐SC were lower than those in SLB using the coating detection method. In general, SLB had suitable solubility and needed less incubation times, and the combination of SLB and LAMP method could enhance the accuracy of test results.