Evaluation of rapid screening techniques for detection of Salmonella spp. from produce samples after pre-enrichment according to FDA BAM and a short secondary enrichment.

UNLABELLED: Conventional detection of Salmonella from foods involves enrichment and isolation on selective media which can significantly lengthen time to result. The objective of this study was to evaluate the utility of an accelerated plating procedure and the use of rapid screening devices for Salmonella detection. Fresh produce was inoculated with Salmonella at ~2·5, ~7·5 and ~25 CFU sample(-1) . After 24 h pre-enrichment, subcultures were made into TT and RV broths and further incubated at 42°C for an additional 7 and 24 h. Enrichments were streaked for isolation of Salmonella as well as tested by rapid screening methods. The 7-h accelerated plating procedure worked well from 4/6 to 6/6 in all produce samples inoculated at the lowest level. Both the RapidChek and Neogen Reveal tests worked as well as the VIDAS-SLM after 24 h secondary enrichment, but failed to detect the pathogen after 7 h selective enrichment in romaine lettuce and tomatoes, while fractional detection was observed in cilantro and jalapenos. Both devices detected Salmonella on cantaloupe at the lowest level of inoculation. An abbreviated selective enrichment procedure worked well to accelerate the isolation of colonies of Salmonella from contaminated samples providing isolates for further characterization 1 day earlier than standard analysis. SIGNIFICANCE AND IMPACT OF THE STUDY: In the event of a foodborne disease outbreak, rapid identification and characterization of the pathogen is essential to prevent the spread of disease and reduce the number of illnesses. This study reports the utility of an abbreviated secondary enrichment for the isolation of Salmonella in artificially contaminated fresh produce at very low levels. In addition, incorporation of rapid, easy-to-use lateral flow devices to screen enrichments can provide a low cost (equipment and highly trained personnel), high return (rapid identification of contaminated food) investment in the timely pathogen screening of fresh produce.

Recovery of E. coli O157 strains after exposure to acidification at pH 2.

AIMS: Rapid detection and selective isolation of E. coli O157:H7 strains have been difficult owing to the potential interference from background microflora present in high background food matrices. To help selectively isolate E. coli O157H7 strains, a useful plating technique that involved acidifying the cultures to pH 2 was evaluated with a large number of E. coli O157:H7 strains to ensure response to treatment was consistent across strains. METHODS AND RESULTS: Escherichia coli O157, 46 strains including ATCC 35150, were acidified to pH 2 following enrichment and plated onto Tryptic Soy Agar + 0.6% Yeast Extract (TSA-YE) and Sorbitol MacConkey Agar + cefixime and tellurite (CT-SMAC). Samples were enumerated and modest decreases in plate counts were observed on TSA-YE media, with a greater reduction observed on CT-SMAC. CONCLUSIONS: The acid-resistant character of E. coli O157:H7 is a consistent trait and may be used for improved isolation of the organism from mixed cultures. SIGNIFICANCE AND IMPACT OF THE STUDY: There was little difference observed between the commonly used laboratory strain E. coli O157:H7 35150 and 45 other strains of E. coli O157 when subjected to acidifying conditions prior to plating, demonstrating that an acid rinse procedure was equally effective across a wide variety of E. coli O157 strains and broadly applicable for isolating unknown strains from food samples.