Selective medium for hydrogen sulfide production by salmonellae.

Triple Sugar Iron Agar does not reveal hydrogen sulfide production by all Salmonella organisms nor does it permit clear-cut separation of those nonsalmonellae which produce H(2)S. Numerous media with varied combinations of nutrients, inhibitors, selective agents, pH levels, and metal salts were tested for H(2)S production of cultures of Salmonella, Citrobacter, Edwardsiella, Arizona, Proteus, Providencia, Klebsiella, and Enterobacter. An agar medium has been devised which promotes growth and H(2)S production (generally within 6 hr) by Salmonella, Arizona, and Edwardsiella but which inhibits hydrogen sulfide production or growth of all other gram-negative organisms tested (including Citrobacter) or inhibits both. The use of this medium should facilitate the selection and identification of Salmonella.

Salmonella screening procedure with tests for beta-galactosidase and flagellar antigens.

Differentiation of Salmonella from other gram-negative bacilli requires several biochemical and serological tests. A simplified 24-hr screening procedure has been devised which allows discarding of large numbers of isolates (picked from selective plating media) before they are subjected to this extensive testing. Cultures of gram-negative organisms isolated to triple sugar-iron slants during routine examination of products for Salmonella were tested for the presence of beta-galactosidase and Salmonella flagellar antigens. beta-Galactosidase-positive cultures which did not agglutinate in polyvalent flagellar antiserum were considered to be nonsalmonellae. Of 1,103 Salmonella cultures tested, none of the 61 different serotypes was missed by this procedure, whereas 673 (82.3%) of 818 nonsalmonellae were excluded from further testing. This screening procedure eliminates most nonsalmonellae and augments the proportion of cultures undergoing further biochemical and serological testing which will be confirmed as Salmonella.

Bacteriological Survey of the Frozen Prepared Foods Industry: III. Potato Products.

During sanitation-inspections of 29 potato-processing firms, 2,544 finished product units and 1,654 samples were collected and analyzed bacteriologically. The results of the bacteriological examination of finished French fries, fried potato cylinders, and dehydrated potatoes usually did not reveal the conditions of cleanliness under which they were produced. This was most likely due to the lethal effect of the terminal fry to which the French fries and potato cylinders are subjected, and because of the lethal effect of the dehydration temperatures used in processing the dehydrated potato products. However, as in most food-processing firms, line samples collected at each processing step reflect sanitary conditions and provide bacteriological support of inspectional evidence of plant insanitation. Most of the frozen stuffed baked potatoes examined were produced under poor sanitary conditions. But because this product is usually processed while hot, bacteriological examination of the finished product did not usually reveal the conditions of cleanliness under which they were produced. Again, inspectional observations were necessary for a full evaluation of the conditions of production. In contrast, frozen potato patties and frozen hash brown potatoes were more likely to reveal the conditions of sanitation under which they were produced as evidenced by the varying bacterial counts.

Coliform behavior in frozen foods. I. Rapid test for the recovery of Escherichia coli from frozen foods.

An assortment of 496 samples of frozen foods consisting of fish or marine products, variety types, and cream pie desserts were subjected to four parallel examinations for the recovery of Escherichia coli. The test procedures consisted of two low-temperature (35 C) and two high-temperature (44 C) presumptive tests, followed by an E C confirmatory test at 45.5 C. Of all the test methods examined, a single Lauryl Sulfate Tryptose (LST) presumptive test at 44 C gave best E. coli recovery (425). This recovery compared favorably with the lengthier Association of Official Analytical Chemists test with which only 420 E. coli cells were recovered. The LST (44 C) test saves much time, since it renders a follow-up 48-hr confirmatory test unnecessary. Moreover, since 96% of all the E. coli are recovered within 24 hr by LST (44 C), it is essentially a 24-hr test. The results of this study also confirmed earlier findings, in that it is possible to describe a specific coliform bacteriological test method by simple reproducible productivity ratios. E. coli recovery dilution data and coliform group behavior were also examined.