Biomaterial Database

Isolation of Salmonella with the use of 100 ml of the R10 modification of Rappaport's enrichment medium. 1981

P Vassiliadis, and D Trichopoulos, and V Kalapothaki, and C Sérié

One hundred and eighty samples of pork sausages were examined after pre-enrichment in buffered peptone water (P medium), for the presence of salmonellas. From each pre-enrichment four enrichments were made: (1) o.1 ml of P medium was inoculated into 10 ml of Rappaport's medium formula R 10 (R 10/43 degrees C), /2) 1 ml of the P medium was added to 100 ml of R10 broth (R10/100 ml/43 degrees C), (3) 1 ml of P medium was inoculated into 10 ml of Muller-Kauffmann tetrathionate broth (MK medium) prepared in accordance with the International Standards Organization document ISO 3565 (MK/43 degrees C) and (4) 10 ml of P medium were added to 100 ml of MK broth (MK/100 ml/43 degrees C). All the enrichments were incubated at 43 degrees C for 48 h. Forty-six and 47 samples were found positive with the first two enrichment methods (R10/43 degrees C and R10/100 ml/43 degrees C), while only 16 samples were found positive with the method MK/43 degrees C, and 27 with the methods MK/100ml/43 degrees C. The superiority of either one of the two R10 procedures over either one of the two MK methods is statistically highly significant (paired Chi2; P less than 0.001 in all four comparisons). The superiority of procedures MK/100 ml/43 degrees C over the method MK/43 degrees C is also statistically significant (P less than 0.005). Both R10/43 degrees C and R10/100 ml/43 degrees C procedures had a much stronger inhibitory effect on the competing organisms (lactose- and sucrose negative) than the two MK methods.

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
D008461	Meat Products	Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).	Meat Product,Product, Meat,Products, Meat
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
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D000818	Animals	Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA.	Animal,Metazoa,Animalia
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.
D012703	Serotyping	Process of determining and distinguishing species of bacteria or viruses based on antigens they share.	Serotypings
D013552	Swine	Any of various animals that constitute the family Suidae and comprise stout-bodied, short-legged omnivorous mammals with thick skin, usually covered with coarse bristles, a rather long mobile snout, and small tail. Included are the genera Babyrousa, Phacochoerus (wart hogs), and Sus, the latter containing the domestic pig (see SUS SCROFA).	Phacochoerus,Pigs,Suidae,Warthogs,Wart Hogs,Hog, Wart,Hogs, Wart,Wart Hog