Fourteen laboratories with expertise in
Salmonella detection in food joined in a collaborative study. The laboratories performed qualitative analyses of ground pork samples using the proposed detection method.
Salmonella Typhimurium (hydrogen sulfide-producing strain) and
Salmonella Senftenberg (hydrogen sulfide-nonproducing strain) were used for inoculation. Three levels of
Salmonella contamination were used for the study (0, 1-10, and 11-100 cfu/25 g). We evaluated the presence of
Salmonella in each sample and the serological O group. Unmarked samples delivered to the laboratories were accurately judged to be inoculated or not inoculated with
Salmonella at a 99.8% (419/420) detection rate in this collaborative study. The proposed method is suitable as a standard method to detect
Salmonella in food.
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