Keywords
laboratorial quality
food
isolation
How to Cite
Abstract
The laboratory data should be real and reliable because they guide the systems of control of applicable pathogens in the whole chain of production of foods, especially for the one of incidence and considerable severity. Amongst the pathogens of greater interest to the public health, there are the Salmonella spp. which can be present in foods in a small quantity or in a physiological state of stress that makes difficult its isolation. Many research laboratories are studying the validation of analytical methods for its isolation, detection and evaluating the efficiency of the enrichment and selective medium isolation. It was studied the isolation of Salmonella Typhimurium from a mixture containing as well as the competitors/interfering microorganisms: E.coli, P.mirabilis, P.aeruginosa, C.freundii and S.aureus, maintained at (-)18ºC during 30 days with the proposal to validate the same methodology in the isolation of Salmonella from foods. The daily results have shown good recovery of S.Typhimurium in the above mixture and it was shown as well as the possibility of using the control mixture. The recovery, ecometrics, selectivity and productivity tests showed that the conditions of culture and temperatures were adequate. It was observed that the modified Rappaport-Vassiliadis broth presented better performance due the inhibition...
References
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