Abstract
We developed a rapid detection method forSalmonellain foods by the DOX system. In this system, RV broth was selected for the medium, poured into a DOX cell and incubated at 42deg;C. The assay reproducibility and the selectivity of this method forSalmomllawere satisfactory.Salmonellawas detected within 6 hours from the sample at 106cells/ml. As the preenrichment or selective enrichment culture medium were used as samples for the DOX method, we could detect Salmonella in foods with parallel procedures of conventional and DOX methods. In 84 liquid egg samples, the agreement between the conventional culture method and the DOX method for detection ofSalmonellawas over 95%, when the preenrichment culture medium was tested by DOX method. The result ofSalmonellacontamination in liquid egg samples was obtained within 2 days after the beginning of culture. In 32 minced chicken meat samples, the agreement between the conventional culture method and the DOX method for detection ofSalmonellawas over 90%, when the selective enrichment culture medium was tested by the DOX method. The result of Salmonella contamination in minced chicken meat samples was obtained within 3 days after the beginning of culture. The DOX Salmonella system was evaluated as a rapid and convenient screening method for f od processing, particularly that of liquid egg and chicken meat.
