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Comparison of methods for the isolation of Salmonella from imported frog legs. 1977

W H Andrews, and C R Wilson, and P L Poelma, and A Romero

Four methods of sample preparation were compared for their relative efficiency in recovering Salmonella from imported frog legs. No significant difference (P greater than 0.10) was observed in the efficiency of submersion, blending, and stomaching methods, but rinsing recovered significantly fewer (P less than 0.01) Salmonella-positive frog legs than the other three methods. No significant difference (P less than 0.25) was observed in the number of positive frog legs recovered by selenite cystine or tetrathionate broth. Salmonella-Shigella agar, when streaked from either of these broths, gave significantly fewer (P less than 0.01) Salmonella-positive frog legs than brilliant green, bismuth sulfite, xylose lysine deoxycholate, and Hektoen-enteric agars. Use selective agars, resulted in detection of an additional 11 and 6 Salmonella-positive frog legs, respectively. A variety of serotypes, mostly uncommon, was recovered. One Salmonella serotype (6,14,24:r,i:e,n,z15), possessing a heretofore unreported antigenic formula, was isolated.

UI MeSH Term Description Entries
D008460 Meat The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game. Meats
D003470 Culture Media Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN. Media, Culture
D005506 Food Contamination The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage. Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D001431 Bacteriological Techniques Techniques used in studying bacteria. Bacteriologic Technic,Bacteriologic Technics,Bacteriologic Techniques,Bacteriological Technique,Technic, Bacteriological,Technics, Bacteriological,Technique, Bacteriological,Techniques, Bacteriological,Bacteriologic Technique,Bacteriological Technic,Bacteriological Technics,Technic, Bacteriologic,Technics, Bacteriologic,Technique, Bacteriologic,Techniques, Bacteriologic
D012475 Salmonella A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.

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