Abstract
Experiments were carried out to find the most adequate incubation temperature for growing Salmonella in a combination of pre-enrichment and some selective enrichment culture. The results are as follows: Pre-enrichment for 18 h in EEM medium at 42°C as followed by growing for 20 h at 35°C in selective enrichment medium was most an efficient to isolate Salmonella from various meats (method III). In addition to method III, adoption of method II consisting of pre-enrichment for 18 h at 35°C and then growing for 20 h at 42°C in a selective medium further increased the rate of detection of Salmonella in meats.
