Modification of Buffered Peptone Water for Improved Recovery of Heat-Injured Salmonella Typhimurium
Article first published online: 14 MAR 2011
© 2011 Acta universitatis ouluensis Journal compilation © 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages M157–M162, April 2011
How to Cite
Taskila, S., Osmekhina, E., Tuomola, M., Ruuska, J. and Neubauer, P. (2011), Modification of Buffered Peptone Water for Improved Recovery of Heat-Injured Salmonella Typhimurium. Journal of Food Science, 76: M157–M162. doi: 10.1111/j.1750-3841.2010.02050.x
- Issue published online: 6 APR 2011
- Article first published online: 14 MAR 2011
- MS 20100529 Submitted 5/13/2010, Accepted 12/3/2010.
- foodborne pathogens;
- response surface methodology;
Abstract: Rapid detection of Salmonella in foods is often limited by the high demand for the sensitivity of detection, poor physiological conditions of the target cells, and high concentration of background flora. In this study, the conditions of nonselective enrichment cultivation were modified in order to improve the quantitative detection of heat-injured Salmonella in minced meat. The effect of the modifications on the recovery was observed by means of RNA-based sandwich hybridization, which was adjusted for the quantification of Salmonella enterica 23S rRNA in crude cell extracts. The supplementation of buffered peptone water with the enzyme-controlled substrate delivery system EnBase-Flo® and ferrioxamine E was shown to improve the recovery of cells in both single strain cultures and in the presence of minced meat. The presented results can be used for the development of more efficient enrichment cultivation media for faster detection of food borne Salmonella.