Product Code TM 2397
Examination of various types of food products for presence of Salmonella requires methods different from those used in clinical laboratories. The need for such method is due to the generally low numbers of Salmonellae in foods and the frequently poor physiological state of these pathogens following exposure to stressful conditions during food processing or storage. Injured or debilitated Salmonella are resuscitated in a non-selective broth medium. Although qualitative recovery of foodborne Salmonella is generally sought, the analytical approach used in conventional methods can be adapted for the enumeration of Salmonella by MPN techniques.
for the cultivation of Salmonella species from food
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