Chapter 17: Salmonella
Updated: 07/18/07- Potential Food Safety Hazard
- Control Measures
- Guidelines
- ICMSF Recommended Microbial Limits
- Caniadian Bacteriological Guidelines (CFIA)
- FDA Guidelines (USFDA)
- State Guidelines
- Growth
- Heat Resistance
- Analytical Procedures
- Food sampling and preparation of sample homogenate (USFDA)
- Definition of Terms; Collection of Samples; Supplement to all Methods in the HC Compendium (HC)
- Salmonella (USFDA)
- Methods for the isolation and identification of Salmonella from foods (HC)
- Determination of Enterobacteriaceae (HC)
- Detection of Salmonella spp. in food and agricultural products by the Vidas SLM method (HC)
- Detection of Salmonella spp. in food and agricultural products by the Gene-Trak® DNA hybridization method (HC)
- The Qualicon Bax® method for the detection of Salmonella in foods and environmental samples (HC)
- Detection of Salmonella in foods by the modified 1-2 test (HC)
- Procedure for the isolation of Salmonella species by the modified semi-solid Rappaport Vassiliadis (MSRV) method (HC)
- The Reveal Test Kit for detecting Salmonella (HC)
- The Alert Test Kit for detecting Salmonella (HC)
- Other analytical procedures
- Commercial Test Products
- References
| Potential Food Safety Hazard | Contents |
S.typhi and the paratyphoid bacteria normally cause septicemia and produce typhoid or typhoid-like fever in humans. Other forms of salmonellosis generally produce milder symptoms.
Acute symptoms include nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. Chronic consequences include arthritic symptoms that may follow 3 - 4 weeks after onset of acute symptoms. Onset of the illness is usually 6 - 48 h. The infective dose is as few as 15–20 cells; depends upon age and health of host, and strain differences among the members of the genus. Acute symptoms may last for 1 to 2 d or may be prolonged, again depending on host factors, ingested dose, and strain characteristics.
The disease is caused by penetration and passage of Salmonella organisms from gut lumen into epithelium of small intestine where inflammation occurs; there is evidence that an enterotoxin may be produced, perhaps within the enterocyte. Foods commonly associated with the disease include raw meats, poultry, eggs, milk and dairy products, fish, shrimp, frog legs, yeast, coconut, sauces and salad dressing, cake mixes, cream-filled desserts and toppings, dried gelatin, peanut butter, cocoa, and chocolate.
Various Salmonella species have long been isolated from the outside of egg shells. The present situation with S. enteritidis is complicated by the presence of the organism inside the egg, in the yolk. This and other information strongly suggest vertical transmission, i.e., deposition of the organism in the yolk by an infected layer hen prior to shell deposition. Foods other than eggs have also caused outbreaks of S. enteritidis disease (FDA, 1998).
| Control Measures | Contents |
| Guidelines | Contents |
| ICMSF recommended microbial limits | Contents |
|
Product |
n1 |
c2 |
Bacteria/gram or cm2 |
|
|
m3 |
M4 |
|||
|
Fresh and frozen fish and cold-smoked fish |
5 |
0 |
0 |
- |
|
Frozen raw crustaceans |
5 |
0 |
0 |
- |
|
Frozen cooked crustaceans |
10 |
0 |
0 |
- |
|
Fresh and frozen bivalve molluscs |
20 |
0 |
0 |
- |
2 Maximum number of acceptable sample units with bacterial counts between m and M.
3 Maximum recommended bacterial counts for good quality products.
4 Maximum recommended bacterial counts for marginally acceptable quality products.
Plate counts below "m" are considered good quality. Plate counts between "m" and "M" are considered marginally acceptable quality, but can be accepted if the number of samples does not exceed "c." Plate counts at or above "M" are considered unacceptable quality (ICMSF, 1986).
| Canadian Food Inspection Agency Bacteriological Guidelines for Fish and Fish Products (CFIA) | Contents |
| FDA Guidelines | Contents |
| State Guidelines | Contents |
|
State |
Products |
Maximum |
|
Alabama |
- |
- |
|
Alaska |
- |
- |
|
Arizona |
- |
- |
|
Arkansas |
- |
- |
|
California |
- |
- |
|
Colorado |
- |
- |
|
Connecticut |
- |
- |
|
Delaware |
- |
- |
|
Florida |
- |
- |
|
Georgia |
- |
- |
|
Hawaii |
- |
- |
|
Idaho |
- |
- |
|
Illinois |
- |
- |
|
Indiana |
- |
- |
|
Iowa |
- |
- |
|
Kansas |
- |
- |
|
Kentucky |
- |
- |
|
Louisiana |
- |
- |
|
Maine |
- |
- |
|
Maryland |
- |
- |
|
Massachusetts |
- |
- |
|
Michigan |
- |
- |
|
Minnesota |
- |
- |
|
Mississippi |
Oysters, clams, and mussels - fresh and frozen |
0 |
|
Missouri |
- |
- |
|
Montana |
- |
- |
|
Nebraska
|
Oysters, clams, mussels, fresh or frozen |
0 |
|
Deli foods (shrimp salad, etc.) |
0 |
|
|
Nevada |
- |
- |
|
New Hampshire |
- |
- |
|
New Jersey |
"Potentially hazardous" (tuna, shrimp salad) |
0 |
|
New Mexico |
- |
- |
|
New York |
- |
- |
|
North Carolina |
- |
- |
|
North Dakota |
- |
- |
|
Ohio |
- |
- |
|
Oklahoma |
- |
- |
|
Oregon |
- |
- |
|
Pennsylvania |
- |
- |
|
Rhode Island |
- |
- |
|
South Carolina |
- |
- |
|
South Dakota |
- |
- |
|
Tennessee |
- |
- |
|
Texas |
- |
- |
|
Utah |
- |
- |
|
Vermont |
- |
- |
|
Virginia |
- |
- |
|
Washington |
- |
- |
|
West Virginia |
- |
- |
|
Wisconsin |
- |
- |
|
Wyoming |
- |
- |
| Growth | Contents |
| Heat Resistance | Contents |
|
Temp. |
D-Value |
Medium |
Reference |
||
|
(ºC) |
(ºF) |
(min.) |
|
|
|
|
|
|
|
Sucrose soln. |
Goepfert et al., 1970 |
|
|
|
|
|
0.5% NaCl |
Thomas et al., 1966 |
|
|
|
|
|
Pea soup |
Thomas et al., 1966 |
|
|
|
|
|
Egg, pH 8.0 |
Anellis et al., 1954 |
|
|
|
|
|
Egg, pH 5.5 |
Anellis et al., 1954 |
|
|
|
|
|
Skim milk |
Thomas et al., 1966 |
|
| Analytical Procedures | Contents |
| Food sampling and preparation of sample homogenate (USFDA) | Contents |
| Definition of Terms (HC Appendix A); Collection of samples (HC Appendix B); Supplement to All Methods in the HC Compendium: General Microbiological Guidance (HC Appendix I) | Contents |
| Salmonella (USFDA) | Contents |
| Methods for the isolation and identification of Salmonella from foods (HC MFHPB-20) | Contents |
| Determination of Enterobacteriaceae (HC MFLP-43) | Contents |
| Detection of Salmonella spp. in food and agricultural products by the Vidas SLMTM method (HC MFLP-24) | Contents |
| Detection of Salmonella spp. in food and agricultural products by the Gene-Trak® DNA hybridization method (HC MFLP-54) | Contents |
| The Qualicon Bax® method for the detection of Salmonella in foods and environmental samples (HC MFLP-62) | Contents |
| Detection of Salmonella in foods by the modified 1-2 test (HC MFLP-70) | Contents |
| Procedure for the isolation of Salmonella species by the modified semi-solid Rappaport Vassiliadis (MSRV) method (HC MFLP-75) | Contents |
| The Reveal Test Kit for detecting Salmonella (HC MFLP-96) | Contents |
| The Alert Test Kit for detecting Salmonella (HC MFLP-97) | Contents |
| Other analytical methods | Contents |
- Motile and non-motile Salmonella in foods: Polyclonal enzyme immunoassay screening method (AOAC, 1995b).
- Motile Salmonella in all foods: Immunodiffusion (1-2 Test) method (AOAC, 1995c).
- Salmonella, Escherichia coli, and other Enterobacteriaceae in foods: Biochemical system identification (Vitek GNI) screening method (AOAC, 1995d).
- Salmonella in cocoa and chocolate: Motility enrichment on modified semi-solid Rappaport-Vassiliadis (MSRV) medium (AOAC, 1995e).
- Salmonella in dried milk products: Motility enrichment on modified semi-solid Rappaport-Vassiliadis (MSRV) medium (AOAC, 1995f).
- Salmonella in dry foods: Refrigerated preenrichment and selective enrichment broth culture methods (AOAC, 1995g).
- Salmonella in foods: Automated conductance method (AOAC, 1995h).
- Salmonella in foods: Colorimetric deoxyribonucleic acid hybridization method (GENE-TRAK) (AOAC, 1995i).
- Salmonella in foods: Colorimetric monoclonal EIA (Salmonella-Tek) screening method (AOAC, 1995j).
- Salmonella in foods: Colorimetric monoclonal enzyme immunoassay (Salmonella Tek) (AOAC, 1995k).
- Salmonella in foods: Colorimetric polyclonal enzyme immunoassay screening method (AOAC, 1995l).
- Salmonella in foods: Detection (AOAC, 1995m).
- Salmonella in foods: DNA hybridization screening method (AOAC, 1995n).
- Salmonella in foods: Fluorescent antibody (FA) screening method (AOAC, 1995o).
- Salmonella in foods: Fluorogenic and colorimetric monoclonal enzyme immunoassay (Q-Trol) screening methods (AOAC, 1995p).
- Salmonella in foods: Hydrophobic grid membrane filter (iso-grid) screening method (AOAC, 1995q).
- Salmonella in foods: Identification (AOAC, 1995r).
- Salmonella in foods: Preparation of culture media and reagents (AOAC, 1995s).
- Salmonella in foods: Serological tests (AOAC, 1995t).
- Salmonella in low-moisture foods (AOAC, 1995u).
- Salmonella in raw, highly contaminated foods and animal feeds, detection (AOAC, 1995v).
- Salmonella spp., Escherichia coli, and other enterobacteriaceae in foods: Biochemical identification kit method (AOAC, 1995w).
- Salmonella spp. in foods: Biochemical identification kit method (AOAC, 1995x).
| Commercial Test Products | Contents |
|
Test Kit |
Analytical Technique |
Approx. Total Test Time1 |
Supplier |
|
1-2 Test2 |
Immunodiffusion |
36 h |
BioControl Systems, Inc. Web: www.rapidmethods.com |
|
Assurance Gold Salmonella EIA |
Enzyme immunoassay |
29.5 h |
BioControl Systems, Inc. Web: www.rapidmethods.com |
|
Assurance Salmonella EIA2 |
Enzyme immunoassay |
48 h |
BioControl Systems, Inc. Web: www.rapidmethods.com |
|
BAX® for Screening/Salmonella2 |
Polymerase chain reaction |
26-30 h |
Qualicon, Inc. Web: www.qualicon.com |
|
Bind® Salmonella2 |
Bacteriophage with gene for ice crystal proteins and indicator dye |
22 h |
IDEXX Laboratories, Inc. Web: www.idexx.com/fed/home/start.asp |
| Bioline Salmonella OPTIMA for qualitative detection of Salmonella spp | ELISA | 42 h |
Bioline ApS Fredericiavej 414 DK-7080 Børkop Denmark Phone: +45 76 62 07 09 Fax: +45 76 62 07 05 E-mail: info@bioline.dk Web: www.bioline.dk |
| Bioline Salmonella SELECTA for qualitative detection of Salmonella spp | ELISA | 26 h |
Bioline ApS Fredericiavej 414 DK-7080 Børkop Denmark Phone: +45 76 62 07 09 Fax: +45 76 62 07 05 E-mail: info@bioline.dk Web: www.bioline.dk |
|
CHECK 3 Salmonella |
Chemical, visual detection |
4-18 h |
Contamination Sciences LLC Web: www.contam-sci.com |
|
CheckPoint Colony Lift Immunoassay Kit for Presumptive Detection of Group D Salmonella |
Colony lift immunoassay |
15-18 h |
Kirkegaard & Perry Laboratories,
Inc. Web: www.kpl.com |
|
Chromogenic Salmonella [A differentiation test for Salmonella spp. including S. typhi] |
72 h |
Biomedix Contact: Claver Bundac 1105 #F North Golden Springs Dr. Diamond Bar, CA 91765 Phone: 800/674-8648 #4282; 909/396-0244 E-mail: cb4biomedx@aol.com |
|
|
Dynabeads® anti-Salmonella2 |
Immunomagnetic separation |
48 or 72 h |
Dynal Inc. Web: www.dynal.no |
|
EIAFoss Salmonella2 |
Combination ELISA and immunomagnetic separation |
22-24 h |
Foss North America, Inc.
Web: www.fossnorthamerica.com |
|
GENE-TRAK Salmonella Assay2 |
Nucleic acid hybridization |
48 h |
Neogen Corporation |
|
ISO-GRID Method for Salmonella Detection using EF-18 Agar2 |
Enrichment followed by membrane filtration with selective and differential culture medium based on lysine decarboxylase and sucrose fermentation |
42-72 h (42-48 h for negative screen and 24 h additional to confirm presumptive positive result) |
Neogen Corporation |
|
Oxoid Salmonella Latex Test2 |
Polyvalent latex agglutination |
42 h |
Oxoid, Inc. |
|
Oxoid Salmonella Rapid Test2 |
Rapid differential culture with serological confirmation |
42 h |
Oxoid, Inc. |
|
PATH-STICK One Step Rapid Salmonella Test |
Immunochromatography |
38 to 56 h |
Celsis, Inc. Web: www.celsis.com |
|
Probelia PCR System |
Polymerase chain reaction |
22 h |
BioControl Systems, Inc. Web: www.rapidmethods.com |
|
Reveal® Microbial Screening Test for Salmonella2 |
Sandwich ELISA |
21 h |
Neogen Corporation Web: www.neogen.com |
|
Salmonella2 |
Culture |
48 h |
Contamination Sciences LLC Web: www.contam-sci.com |
|
GENE-TRAK Salmonella DLP2 |
Nucleic acid hybridization |
48 h |
Neogen Corporation |
|
Salmonella Screen/Salmonella Verify2 |
Immunomagnetic separation |
24 h |
Vicam, L.P. Web: www.vicam.com |
|
Salmonella Screen/SE Verify2 |
Immunomagnetic separation |
24 h |
Vicam, L.P. Web: www.vicam.com |
|
Salmonella-TekTM 24-Hour Method2 |
Bead immunocapture |
24 h |
Organon Teknika Corp. |
|
Salmonella-TekTM 48-Hour Method2 |
ELISA |
48 h |
Organon Teknika Corp. |
|
TECRA Salmonella Immunocapture |
Immunocapture prior to using TECRA SALM VIA |
24 h |
International BioProducts Web: intlbioproducts.com |
|
TECRA Salmonella Unique 2 |
Immunoenrichment/ |
22 h |
International BioProducts Web: intlbioproducts.com |
|
TECRA Salmonella Visual Immunoassay2 |
ELISA |
48 h |
International BioProducts Web: intlbioproducts.com |
| Transia Card Salmonella | ELISA | 7 min |
Diffchamb AB FO Petersons Gata 32 SE-421 31 Västra Frölunda, Sweden Phone: +46 -31-742 33 50 E-mail: market.dept@diffchamb.se Web: www.diffchamb.se |
| Transia Plate Salmonella | ELISA | 36 h |
Diffchamb AB FO Petersons Gata 32 SE-421 31 Västra Frölunda, Sweden Phone: +46 -31-742 33 50 E-mail: market.dept@diffchamb.se Web: www.diffchamb.se |
| Transia Plate Salmonella Gold | ELISA | 36 h |
Diffchamb AB FO Petersons Gata 32 SE-421 31 Västra Frölunda, Sweden Phone: +46 -31-742 33 50 E-mail: market.dept@diffchamb.se Web: www.diffchamb.se |
|
Vidas ICS |
Immunoconcentration |
24 h |
bioMérieux Inc. Web: www.biomerieux.com |
|
Vidas SLM2 |
Enzyme linked fluorescent assay |
48 h |
bioMérieux Inc. Web: www.biomerieux.com |
|
VIP for Salmonella |
Lateral flow immunoassay |
28 h |
BioControl Systems, Inc. Web: www.rapidmethods.com |
2AOAC Approved
| References | Contents |
Andrews, W.H., Hammack, T.S., and Amaguana, R.M. 1998. Salmonella. . In Food and Drug Administration Bacteriological Analytical Manual, 8th ed. (revision A), (CD-ROM version). R.L. Merker (Ed.). AOAC International, Gaithersburg, MD.
Andrews, W.H., and June, G.A. 1998. Food sampling and preparation of sample homogenate, Ch. 1. In Food and Drug Administration Bacteriological Analytical Manual, 8th ed. (revision A), (CD-ROM version). R.L. Merker (Ed.). AOAC International, Gaithersburg, MD.
Anellis, A., Lubas, J., and Rayman, M.M. 1954. Heat resistance in liquid eggs of some strains of the genus Salmonella. In Food Research, Volume 19, January-December, 1954. p. 377-395. The Garrard Press, Champaign, Illinois.
AOAC. 1995a. Official Methods of Analysis, 16th ed., P.A. Cunniff (Ed.), Secs. 967.25-967.28, 978.29, 989.12, 991.13, and 994.04. AOAC International, Arlington, VA.
AOAC. 1995b. Motile and non-motile Salmonella in foods: Polyclonal enzyme immunoassay method. Sec. 17.9.14, Method 992.11. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 80-81. AOAC International, Gaithersburg, MD.
AOAC. 1995c. Motile Salmonella in all foods: Immunodiffusion (1-2 test) method. Sec. 17.9.18, Method 989.13. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 90-91. AOAC International, Gaithersburg, MD.
AOAC. 1995d. Salmonella, Escherichia coli, and other enterobacteriaceae in foods: Biochemical system identification (Vitek GNI) screening method. Sec. 17.9.06, Method 991.13. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 64-66. AOAC International, Gaithersburg, MD.
AOAC. 1995e. Salmonella in cocoa and chocolate: Motility enrichment on modified semi-solid Rappaport-Vassiliadis (MSRV) medium. Sec. 17.9.19, Method 993.13. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 91-92. AOAC International, Gaithersburg, MD.
AOAC. 1995f. Salmonella in dried milk products: Motility enrichment on modified semi-solid Rappaport-Vassiliadis (MSRV) Medium. Sec. 33.5.13, Method 995.07. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.). AOAC International, Gaithersburg, MD.
AOAC. 1995g. Salmonella in dry foods: Refrigerated preenrichment and selective enrichment broth culture methods. Sec. 17.9.21, Method 994.04. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 94-94A. AOAC International, Gaithersburg, MD.
AOAC. 1995h. Salmonella in foods: Automated conductance method. Sec. 17.9.20, Method 991.38. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 92-94. AOAC International, Gaithersburg, MD.
AOAC. 1995i. Salmonella in foods: Colorimetric deoxyribonucleic acid hybridization method (GENE-TRAK). Sec. 17.9.17, Method 990.13. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 87-89. AOAC International, Gaithersburg, MD.
AOAC. 1995j. Salmonella in foods: Colorimetric monoclonal EIA (Salmonella-tek) screening method. Sec. 17.9.10, Method 986.35. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 71-74. AOAC International, Gaithersburg, MD.
AOAC. 1995k. Salmonella in foods: Colorimetric monoclonal enzyme immunoassay (Salmonella Tek). Sec. 17.9.12, Method 993.08. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 75-77. AOAC International, Gaithersburg, MD.
AOAC. 1995l. Salmonella in foods: Colorimetric polyclonal enzyme immunoassay screening method. Sec. 17.9.13, Method 989.14. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 77-80. AOAC International, Gaithersburg, MD.
AOAC. 1995m. Salmonella in foods: Detection. Sec. 17.9.02, Method 967.26. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 58-59. AOAC International, Gaithersburg, MD.
AOAC. 1995n. Salmonella in foods: DNA hybridization screening method. Sec. 17.9.16, Method 987.10. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 84-86. AOAC International, Gaithersburg, MD.
AOAC. 1995o. Salmonella in foods: Fluorescent antibody (FA) screening method. Sec. 17.9.08, Method 975.54. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 67-69. AOAC International, Gaithersburg, MD.
AOAC. 1995p. Salmonella in foods: Fluorogenic and colorimetric monoclonal enzyme immunoassay (Q-Trol) screening methods. Sec. 17.9.15, Method 989.15. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 81-84. AOAC International, Gaithersburg, MD.
AOAC. 1995q. Salmonella in foods: Hydrophobic grid membrane filter (Iso-grid) screening method. Sec. 17.9.09, Method 991.12. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 69-71. AOAC International, Gaithersburg, MD.
AOAC. 1995r. Salmonella in foods: Identification. Sec. 17.9.03, Method 967.27. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 59-62. AOAC International, Gaithersburg, MD.
AOAC. 1995s. Salmonella in foods: Preparation of culture media and reagents. Sec. 17.9.01, Method 967.25. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 55-58. AOAC International, Gaithersburg, MD.
AOAC. 1995t. Salmonella in foods: Serological tests. Sec. 17.9.07, Method 967.28. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 66-67. AOAC International, Gaithersburg, MD.
AOAC. 1995u. Salmonella in low-moisture foods: colorimetric monoclonal EIA (Salmonella-Tek) screening method. Sec. 17.9.11, Method 987.11. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 74-75. AOAC International, Gaithersburg, MD.
AOAC. 1995v. Salmonella in raw, highly contaminated foods and animal feeds, detection. Sec. 17.9.22, Method 995.20. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.). AOAC International, Gaithersburg, MD.
AOAC. 1995w. Salmonella spp., Escherichia coli, and other enterobacteriaceae in foods: Biochemical identification kit method. Sec. 17.9.05, Method 989.12. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 63-64. AOAC International, Gaithersburg, MD.
AOAC. 1995x. Salmonella spp. in foods: Biochemical identification kit method. Sec. 17.9.04, Method 978.24. In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 62-63. AOAC International, Gaithersburg, MD.
Campanini, M., Casolari, A., and Gola, S. 1977. Bacterial Growth and limiting pH. Industria Conserve, 52(4):326-331.
Ewing, W.H. 1986. Edwards and Ewing's Identification of Enterobacteriacae, 4th ed. Elsevier, New York.
FDA. 1998. Salmonella. In The "Bad Bug Book," Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration, Washington, DC.
Federal Register. 1971. 36(93):8815 (secs d, e, and f).
Federal Register. 1972. 37(191):20556 (sec. 173.388(a)).
Goepfert, J.M., Iskander, I.K., and Anderson, C.H. 1970. Relation of the heat resistance of Salmonellae to the water activity of the environment. Appl. Microbiol. 19:429-433.
Holley, R.A. and Proulx, M. 1986. Use of egg washwater pH to prevent survival of Salmonella at moderate temperatures. Poultry Sci. 65:922-928.
ICMSF. 1986. Microorganisms in Foods. 2. Sampling For Microbiological Analysis: Principles and Specific Applications, 2nd ed. University of Toronto Press, Buffalo, NY.
June, G.A., P.S. Sherrod, T.S. Hammack, R.M. Amaguana, and W.H. Andrews. 1995. Relative effectiveness of selenite cystine broth tetrathionate broth, and Rappaport-Vassiliadis medium for the recovery of Salmonella from raw flesh and other highly contaminated foods: Precollaborative study. J. AOAC Int. 78:375-380.
Prost, E. and Riemann, H. 1967. Food-borne salmonellosis. Ann. Rev. Microbiol. 21:495-528.
Reed, G.H. 1993. Foodborne illness (part 2): Salmonellosis. Dairy, Food and Environmental San. 13(12):706.
Thomas, C.T., White, J.C., and Longrée. 1966. Thermal resistance of Salmonellae and staphylococci in foods. Appl. Microbiol. 14:815-820.0
Ward, D. and Hart, Kathy. 1997. HACCP: Hazard Analysis and Critical Control Point Training Cirriculum. p. 168. Publication UNC-SG-96-02, North Carolina Sea Grant, N.C. State University, Raleigh, NC.
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 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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