Abstract
ABSTRACTThe efficiency of various pre‐enrichment media for recovering Salmonella from milk chocolate was determined for the minimal, chemically defined M‐9 medium and for nonfat dry milk with brilliant green dye (NFDM‐BG), NFDM with crystal violet dye, lactose broth, trypticase soy broth and buffered peptone water (BPW). Pre‐enrichment in NFDM‐BG or BPW, incubated at 35°C, consistently gave the highest Salmonella MPNs, However, incubation of these pre‐enrichment media or the two selective enrichment media, selenite cystine and tetrathionate, at 43°C resulted in lower Salmonella recoveries. Use of the optimal enrichment and incubation conditions established for recovering Salmonella from milk chocolate resulted in more effective recovery of nonstressed cells than heat‐stressed cells from a variety of chocolate and chocolate‐substitute products.
Published Version
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