Detection of salmonellae in food

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Abstract
Salmonellae, particularlySalmonella enteritidisandSalmonella typhimurium, are a major cause of food poisoning with typical symptoms of diarrhoea and fever. Consequently, food-standards legislation in many countries states that there should be less than one salmonella cell in 25 g of ready-to-eat food. In order to meet this criterion numerous methods have been developed. Initially any salmonella cells are resuscitated using a pre-enrichment medium in order to recover cells that were injured during food processing. Enrichment media are then used to encourage the growth of salmonellae and suppress non-Salmonellabacteria prior to conventional plating onto selective agar. This conventional approach is time-consuming and laborious. Consequently many alternative techniques involving PCR and enzyme-linked immunosorbent assays have been developed, and are reviewed here. © 2000 Lippincott Williams & Wilkins

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