engleski

Detection of Salmonella spp from fermented diary products

The growth of Salmonella enteritidis was significantly suppressed in some fermented diary products. The objectives of this study was to describe problem in standard methods of detection of Salmonella enteritidis from fermented foods. Different kinds of fermented diary products were inoculated with cell suspension of Salmonella enteritidis. These samples had final concentration of 30 cfu/mL. After 48 hours the salmonella were found only in one sample when traditional method with peptone water (24 hours) and Rappaport Vassiliadis broth (24 hours) was used. When this method was shortened and used only Rappaport Vassiliadis broth 3 samples was positive.

Salmonella spp; detection; fermented diary products

nije evidentirano