Salmonella and the food industry ‐ methods for isolation, identification and enumeration
- 1 June 1973
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Technology
- Vol. 3 (4) , 415-456
- https://doi.org/10.1080/10408397309527149
Abstract
The presence of Salmonella in foods is a continuing problem for the food industry. These organisms are frequently found in food products of animal origin. In particular, turkeys and chickens were implicated in 36% of the food‐borne outbreaks reported in 1971. This review discusses the various procedures that can be used for isolating, identifying, and enumerating Salmonella in foods and the advantages and limitations of these procedures. Some of the methods for rapid detection of salmonellae such as enrichment serology and fluorescent antibody procedures are considered. It is pointed out that at the present state of development, none of the rapid methods can be substituted completely for conventional cultural methods in isolating and identifying salmonellae in foods.Keywords
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