Document Detail

Evaluation of the BAX gel and fluorometric systems for the detection of foodborne Salmonella.
MedLine Citation:
PMID:  17477250     Owner:  NLM     Status:  MEDLINE    
The present study compared the sensitivity of the BAX automated fluorometric and the recently discontinued BAX gel electrophoresis systems with a standard culture method to detect Salmonella in 333 high-moisture and 171 low-moisture foods. A total of 95 naturally contaminated foods, including 63 high-moisture and 32 low-moisture foods, were detected by the standard culture method. No contaminated samples were identified exclusively by the BAX systems. By means of the analytical protocol stipulated by the manufacturer, the BAX fluorometric system detected 36 (57.1%) and 29 (90.6%) of the contaminated high- and low-moisture foods, respectively. Similar results were obtained with the BAX gel electrophoresis system, which identified 40 (63.5%) and 26 (81.3%) of the contaminated high- and low-moisture foods. The rate of false-positive reactions with the BAX systems was low. Our results indicate that the low sensitivity of the BAX systems with high-moisture foods, notably raw meats and poultry products, was serovar-independent. The high levels of background microflora that commonly occur in raw meat and on fresh fruit and vegetable products, and the high successive dilutions of test materials for PCR analysis, suggestively undermined the sensitivity of the gel and the fluorometric BAX assays. The potential benefits of immunomagnetic separation of Salmonella in preenrichment cultures, of selective broth enrichment following preenrichment to markedly reduce levels of background microflora in PCR test materials, and the use of larger portions of test materials in PCR analyses should be investigated.
J Y D'Aoust; F Pagotto; M Akhtar; J Bussey; C Cooper; C McDonald; M Meymandy; K Tyler
Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  70     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2007 Apr 
Date Detail:
Created Date:  2007-05-04     Completed Date:  2007-05-29     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  835-40     Citation Subset:  IM    
Microbiology Research Division, Bureau of Microbial Hazards, Food Directorate, Health Products and Food Branch, Health Canada, Sir F. G. Banting Research Centre, P.L. 2204A2, Ottawa, Ontario, Canada K1A OK9.
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MeSH Terms
Colony Count, Microbial
Consumer Product Safety
Electrophoresis, Agar Gel / methods,  standards
False Positive Reactions
Fluorometry / methods,  standards*
Food Contamination / analysis*
Food Microbiology*
Immunomagnetic Separation / methods,  standards
Meat Products / microbiology*
Polymerase Chain Reaction / methods,  standards
Reproducibility of Results
Salmonella / isolation & purification*
Salmonella Food Poisoning
Sensitivity and Specificity

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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