Comparação entre caldos de enriquecimento tryptic soy com 10 % de cloreto de sódio e Giolitti-Cantoni usados na determinação de estafilococos coagulase positiva em alimentos

Jacqueline  Tanury Macruz Peresi; Mituca Kaku; Dilma  Scala Gelli; Sonia  Isaura de Lima; Vera  Lúcia Silveira Duarte

doi:10.53393/rial.1996.56.36586

Vol. 56 No. 1 (1996), ORIGINAL ARTICLE

Vol. 56 No. 1 (1996)

Comparison of tryptic soy broth with 10 % salt and Giolitti-Cantoni broth used in determination of coagulase positive staphylococci in foods

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.1996.56.36586

Published 1996-06-28

Jacqueline Tanury Macruz Peresi⁺⁻
Mituca Kaku⁺⁻
Dilma Scala Gelli⁺⁻
Sonia Isaura de Lima⁺⁻
Vera Lúcia Silveira Duarte⁺⁻

Jacqueline Tanury Macruz Peresi

Instituto Adolfo Lutz - São José do Rio Preto-SP

Mituca Kaku

Instituto Adolfo Lutz - São José do Rio Preto-SP

Dilma Scala Gelli

Instituto Adolfo Lutz

Sonia Isaura de Lima

Instituto Adolfo Lutz - São José do Rio Preto-SP

Vera Lúcia Silveira Duarte

Instituto Adolfo Lutz - São José do Rio Preto-SP

pdf (Português (Brasil))

Keywords

Coagulase-positive staphyloccoci
Tripric Soy Broth with 10% salt
Oiolitti-Cantoni Broth
enrichment médium

How to Cite

1.

Tanury Macruz Peresi J, Kaku M, Scala Gelli D, Isaura de Lima S, Lúcia Silveira Duarte V. Comparison of tryptic soy broth with 10 % salt and Giolitti-Cantoni broth used in determination of coagulase positive staphylococci in foods. Rev Inst Adolfo Lutz [Internet]. 1996 Jun. 28 [cited 2024 Jul. 3];56(1):83-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36586

Abstract

The eficience among two media was compared: Tryptic Soy Broth with 10% salt (TSBS) and Oiolitti Cantoni Broth (OC) to detect and enumerateStaphylococcus aureus in non processed and thermical!y processed food supposed to contain injured cel!s by high temperature treatment andl or to contain smal! numbers of this microorganisms. The technique used was the Most Probable Number (MPN), supporting the recovering of Staphylococcus aureus. The OC broth medium, with its enrichment substances and lithium chloride, potassium tellurite with glycine used under anaerobic condition due to the addiction of liquid vaseline immediately before inoculation shows stronger inhibitory effect to the non S. aureus microorganisms, when compared with TSBS. Despile this, the medium showed a better capacity onrecovering S. aureus, showed als o a smaller number of false positives when compared to the TSBS.

https://doi.org/10.53393/rial.1996.56.36586

pdf (Português (Brasil))

References

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2. Bennert, R.W. - revisão 1980. - "Staphylococcus aureus", In: Bacteriological Analytical Manual - AOAC, ed. 5 th ed. revisada, c.Xl, p. XI6eXI-7,1978.

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6. LANCETTI, G.A.; TATINI, S.R., - "Staphylococcus aureus", ln: Compendium of Methods for the Microbiolo gical Examination of Foods. Vanderzant, C. e Splittstoesser, D.F., ed. 3 rd, c.33, p. 541-542.

7. PEELER, lT.; HOUGHTBY, G.A.; RAINOSEK, A.P. - "The Most Prabable Number Iechnique". ln: Compendium of Methods for the Microbiological Examination of Foods, Vanderzant, C. e Splittstoesser, D.F., ed. 3 rd, c. 6, p. 105120, 1992.

8. RAY, B. - Methods to detect stressed microorganisms. J. Food Prot. 42:346-355, 1976.

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Comparison of tryptic soy broth with 10 % salt and Giolitti-Cantoni broth used in determination of coagulase positive staphylococci in foods

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