Pre-enrichment Broths for Recovery of Salmonella from Milk Chocolate and Edible Casein: Collaborative Study
- 1 July 1981
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 64 (4) , 893-898
- https://doi.org/10.1093/jaoac/64.4.893
Abstract
A collaborative study was conducted to compare the relative efficiency of nonfat dry milk with brilliant green dye (NFDM-BG) and buffered peptone water (BPVV) as pre-enrichment broths for recovery of Salmonella from milk chocolate. Lactose broth and modified lactose broth with added 1% NaHCO3 and brilliant green dye were compared as pre-enrichment broths for recovery of Salmonella from edible casein. Two sets of 8 samples each of milk chocolate, containing initial levels of Salmonella ranging from Salmonella ranging from Salmonella, therefore, NFDM-BG pre-enrichment is recommended for milk chocolate, and lactose broth is recommended for casein. The proposed revision of official final action method 46.054-46.067 has been adopted official first actionThis publication has 1 reference indexed in Scilit:
- RECOVERY OF Salmonella FROM MILK CHOCOLATE USING A CHEMICALLY DEFINED MEDIUM AND FIVE NONDEFINED BROTHSJournal of Food Science, 1980