BioControl products for testing:

Assurance GDS for Salmonella
(AOAC - Performance Tested Method 050602)

1-2 Test
(AOAC Official Method 989.13)

Assurance Gold Salmonella EIA
(AOAC Official Method 999.08)

Assurance Salmonella EIA
(AOAC Official Method 992.11)

VIP for Salmonella
(AOAC Official Method 999.09)

Name:
Salmonella

Under the scope:
Gram negative straight rods, most strains are motile

On the plate:
XLD Agar: typical colonies are pink with or without black centers. Atypical colonies are yellow with or without black centers.
Hektoen Enteric (HE) Agar: typical colonies are blue-green to blue with or without black centers
Bismuth Sulfite (BS) Agar: Brown, gray or black colonies; sometimes have a metallic sheen

In the incubator:
Optimal growth at 37° C. Grows up to 42° C.

Illnesses caused:
Typhoid fever, enteric fevers, gastroenteritis and septicemia

In the kitchen:
Outbreaks have been associated with: ice cream, raw eggs, salami, poultry, liver pate, cockroaches, chocolate, raw oysters, meat, meat products, alfalfa sprouts, paprika, cantaloupe, mayonnaise, milk, beef jerky, powdered infant formula, cheese, clams, orange juice, and crab.

Challenges of testing:
To identify the approximately 2000 serotypes but not the many closely related bacteria, a test must be able to cover all serovars of Salmonella without detecting the other closely related bacteria as Salmonella - i.e. minimizing false negative and minimizing false positives - a delicate balancing act.

More information:
1-800-245-0113
BioControl Technical Support