Evaluation of immunomagnetic separation in combination with modified semi-solid Rappaport Vassiliadis medium and Rambach agar for the isolation of Salmonella

Poppe, C.; Elliott, Laurie A.; Duncan, Carla

doi:10.1016/0167-7012(95)00092-5

Cited by 7 publications

(2 citation statements)

References 28 publications

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“…Then, inoculated beads are transferred to selective broths or solid media for the target bacteria. Following this process, the identification steps start for the target microorganism by various methods (Luk and Lindberg 1991;Patel and Blackburn 1991;Payne et al 1992;Cudjoe et al 1993;Safarik et al 1995;Mansfield and Forsythe 1996;Poppe et al 1996;Shaw et al 1998;Lynch et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Determination of Certain Microbiological Quality Characteristics of Ice Cream, Detection of Salmonella by Conventional and Immunomagnetic Separation Methods and Antibiotic Susceptibility of Salmonella spp. Isolates

Yüksel

2015

Journal of Food Safety

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This study aimed to evaluate certain microbiological quality characteristics, titration acidity and pH values, Staphylococcus aureus counts, presence of Salmonella spp. in ice cream by conventional and immunomagnetic separation (IMS) methods. Also, the antibiotic susceptibility of Salmonella spp. isolates was demonstrated by 10 different antibiotic disks. For this purpose, 55 ice cream samples were collected from markets and pastries and analyzed in terms of the specified parameters. The results showed that 3/55 ice cream samples were positive in terms of S. aureus, while 2/55 sample were found positive by the IMS method with respect to Salmonella. The Salmonella isolates were confirmed as 100% Salmonella spp. by the conventional methods and API 20E test kit. The carried out antibiotic susceptibility test results indicated that these two isolates showed susceptibility to ciprofloxacin, sulfamethoxazole/trimethoprim, chloramphenicol, nalidixic acid, trimethoprim and tetracycline at 100% level, while their resistance to streptomycin, ampicillin and kanamycin were at 100% level. Practical Applications Ice cream is a popular frozen dairy product made with milk, cream, water and other ingredients. The quality of ice cream is affected by some factors, including wide variety of ingredients, production practices, transportation, storage conditions and temperature fluctuations. Although the potentially hazardous pathogenic microorganisms are rarely encountered in ice cream due to unsuitable conditions, they can be contaminated by the various types of microorganisms. The use of sensitive and specific methods for the isolation and identification of pathogen microorganisms is very important. Immunomagnetic separation system has been used for the selective capture and concentration of Salmonella from various foods. On the contrary, the antibiotic susceptibility of pathogens has a critical importance for human health. For this reason, it is thought that determination of antibiotic susceptibility and resistance of isolated and identified Salmonella spp. is very important in terms of food safety and human health.

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Section: Introductionmentioning

confidence: 99%

Determination of Certain Microbiological Quality Characteristics of Ice Cream, Detection of Salmonella by Conventional and Immunomagnetic Separation Methods and Antibiotic Susceptibility of Salmonella spp. Isolates

Yüksel

2015

Journal of Food Safety

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“…Immunomagnetic separation techniques are being applied to an increasingly wider range of applications (Safarik et al 1995) and have been applied to the recovery of E. coli 0157 from water (Anon. 1996) and food (Wright et al 1994), and of Salmonella from a range of foods (Mansfield and Forsythe 1993;Poppe et al 1996) following growth in selective enrichment broth. A range of immunomagnetic products are now commercially available.…”

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confidence: 99%

Conventional culture for water quality assessment: is there a future?

Sartory

Watkins

1998

Journal of Applied Microbiology

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SUMMARY Conventional culture for the detection, enumeration and identification of micro‐organisms has been the traditional tool of the microbiologist. It is, however, time‐consuming and labour‐intensive and confirmed results often require several days of analysis. Culture may not grow the organisms being sought and for enumeration may only detect a small proportion of the total population. However, it does have the advantage of being simple to use and relatively inexpensive. It is also a direct means of assessing cell viability. Novel fluorogenic dyes and fluorgenic and chromogenic substrates have overcome some of these problems by providing a means of rapid and specific detection and enumeration whilst removing the need for subculture and confirmation tests. Immunological tests such as ELISA have significantly reduced analysis time by providing specific target organism detection. Molecular techniques have removed the need for culture. Improvements in sensitivity, and removal of the inhibitory nature of sample matrices, have allowed analysts to detect low levels of micro‐organisms but the questions of viability and comparability with cultural techniques still remain. Are we about to see a change of culture in water quality assessment, or can cultural techniques be developed that reduce analysis time to a few hours and can rapid methods be used for detecting the presence and viability of organisms?

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A comparison of procedures involving Single Step Salmonella, 1-2 Test, and Modified Semisolid Rappaport-Vassiliadis medium for detection of Salmonella in ground beef

Afflu

Gyles

1997

International Journal of Food Microbiology

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Evaluation of immunomagnetic separation in combination with modified semi-solid Rappaport Vassiliadis medium and Rambach agar for the isolation of Salmonella

Cited by 7 publications

References 28 publications

Determination of Certain Microbiological Quality Characteristics of Ice Cream, Detection of Salmonella by Conventional and Immunomagnetic Separation Methods and Antibiotic Susceptibility of Salmonella spp. Isolates

Determination of Certain Microbiological Quality Characteristics of Ice Cream, Detection of Salmonella by Conventional and Immunomagnetic Separation Methods and Antibiotic Susceptibility of Salmonella spp. Isolates

Conventional culture for water quality assessment: is there a future?

A comparison of procedures involving Single Step Salmonella, 1-2 Test, and Modified Semisolid Rappaport-Vassiliadis medium for detection of Salmonella in ground beef

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