Room Temperature Growth of Salmonella enterica Serovar Saintpaul in Fresh Mexican Salsa


Salsa-associated outbreaks, including the large multistate outbreak in the United States in 2008 caused by jalapeño and serrano peppers contaminated with Salmonella Saintpaul, have raised concerns about salsa as a potential vehicle for transmission. Continue reading

Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator,and Caiman Meat

Sterile meat was thawed rapidly (in about 5 min) by submerging the package in a
50°C water bath, inoculated with enough cells ( 10 ml/100g of meat) for a final
population of ca. 109 stationary- phase cells per g, and stomached for 90 s in
sterile no.400 polyethylene stomacher bags using a Stomacher® 400.

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Polymerase chain reaction (pcr) for the detection of salmonella in artificially

Thirty-two samples of chicken meat were used. From each sample, 25 grams were weighted in  Stomacher® 400 sterile bags and inoculated with 1 mL of a dilution (10-7,10-8 or 10-9) of S. Enteritidis or S. Typhimurium and 1 mL of the other 18 bacteria pool diluted 10-2 . In two of the samples, only the pool was inoculated. Finally, 225 mL of PBW 1% were added and homogenized in a Stomacher 400 for 30 seconds.

As the results are obtained in a shorter time period than that of microbiological culture, this procedure will be useful in the methodology for detection of Salmonella in chicken.

food microbiology PCR chicken salmonella stomacher 400

Evaluation of chlorine dioxide gas as a sanitizer for fresh fruits and vegetables

Pummeling samples in a Stomacher blender (Seward Medical, Ltd., London, U.K.) was
also evaluated as a procedure to remove Salmonella, yeasts, and molds from berries. Samples were prepared as described for the wash method, except that, instead of washing berries, strawberries were pummeled at normal speed for 1 min in a Stomacher 400 blender and blueberries and raspberries were pummeled in for 1 min in a Stomacher 80 blender.

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