Please use this identifier to cite or link to this item: https://doi.org/10.4315/0362-028X.JFP-13-041
Title: Comparison of enrichment broths for the recovery of healthy and heat-Injured salmonella typhimurium on raw duck wings
Authors: Zheng, Q.
Bustandi, C.
Yang, Y.
Schneider, K.R.
Yuk, H.-G. 
Issue Date: Nov-2013
Citation: Zheng, Q., Bustandi, C., Yang, Y., Schneider, K.R., Yuk, H.-G. (2013-11). Comparison of enrichment broths for the recovery of healthy and heat-Injured salmonella typhimurium on raw duck wings. Journal of Food Protection 76 (11) : 1963-1968. ScholarBank@NUS Repository. https://doi.org/10.4315/0362-028X.JFP-13-041
Abstract: This study was performed to optimize Salmonella Typhimurium recovery from raw duck wings with five nonselective broths (buffered peptone water, tryptic soy broth, lactose broth, universal preenrichment broth, nutrient broth) and four selective broths (selenite broth, BAX System MP media [MP], Salmonella AD media [AD], ONE broth-Salmonella [OB]). Healthy or heat-injured (50 and 85% injury) cells were inoculated at a level of 102, 101, or 100 CFU/25 g on raw duck wings. Growth was modeled using DMfit with four growth parameters: lag-phase duration, maximum growth rate, doubling time, and maximum population density. Most enrichments were able to recover Salmonella Typhimurium to greater than 6 log CFU/ml. AD, MP, and OB had significantly (P < 0.05) higher maximum growth rate (0.9 to 1.0/h) and lower doubling time (0.7 to 0.8 h). Buffered peptone water, AD, MP, and OB recovered healthy and 50%-injured cells at low inoculum levels to more than 6.0 log CFU/ml; OB achieved the greatest recovery (7.6 and 7.9 log CFU/ml), following 24 h of incubation. The 85%-injured cells at 100 and 101 CFU/25 g, however, were only recovered in OB, reaching 7.3 and 7.5 log CFU/ml, respectively. These results suggest that OB may be an appropriate enrichment broth for the recovery of Salmonella Typhimurium from raw duck wings in standard diagnostic tests or other rapid detection methods, to avoid false-negative results. Copyright ©, International Association for Food Protection.
Source Title: Journal of Food Protection
URI: http://scholarbank.nus.edu.sg/handle/10635/93336
ISSN: 0362028X
DOI: 10.4315/0362-028X.JFP-13-041
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