Detection and Identification of Salmonella from Dried Whole Egg, Dried Egg Yolk, and Dried Egg White: Report of a Collaborative Study
Abstract In this method 25 g of sample is preenriched in lactose broth, incubated, subcultured in selenite cystine broth and tetrathionate broth, incubated, and streaked on selective plates of brillant green agar, Salmonella Shigella agar, and bismuth sulfite agar. After incubation of the selective plates, suspicious colonies are transferred to triple sugar iron agar slants and incubated. Cultures arc identified as Salmonella or not Salmonella by biochemical and serological tests. Eleven of the 13 collaborators reported correct results. Evaluation of the results indicates that the method does detect and identify Salmonella from positive samples with a level of about 35 Salmonella cells/25 g of sample. The method is recommended for adoption as official, first action.