Techniques for the isolation of salmonellas from eggs
- 1 September 1992
- journal article
- research article
- Published by Taylor & Francis in British Poultry Science
- Vol. 33 (4) , 761-768
- https://doi.org/10.1080/00071669208417517
Abstract
1. When the contents of 4 or more naturally‐contaminated intact eggs were combined, the isolation rate of Salmonella enteritidis was improved by extending incubation at 37°C from 24 to 48 h before sub‐culture. 2. The isolation rate of salmonellas from raw homogenised whole egg was significantly increased by the inclusion of Novobiocin and Cefsulodin in the primary culture media. 3. Rappaport Vassiliadis broth was found to be superior to Selenite as a selective enrichment medium.Keywords
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