Evaluation of Salmonella test method of Sri Lanka Standard Institute
Date
2000-12-16
Authors
Chandrasekara, R. A. N.
Jayasinghe, S.
Silva, I.
Journal Title
Journal ISSN
Volume Title
Publisher
University of Peradeniya
Abstract
This study was conducted to evaluate the microbiological test method of Sri Lanka Standards Institution to detect Salmonella in foods. The SLS method was compared with the method published by Food and Agriculture Organization for detection of Salmonella by applying it to several food items. Black pepper. cinnamon, cardamom, cloves, and milk powder were artificially contaminated with Salmonella serotype H culture and uninoculated eggs were used for the study. A control test was carried out without adding the inoculum. Method of preparation of the food samples for isolation of Salmonella and the pre-enrichment media used. are specific for each food to be tested in the FAO method. However. SLS method employs the same preparatory procedure and the pre-enrichment media for almost all foods. Both methods gave positive reactions for artificially inoculated black pepper. cardamom. and milk powder. In the tests carried out for cloves and cinnamon by SLS method no positive reactions were observed whereas FAD method was able to identity the serotype H in these two spices. The anti-microbial substances in cloves and cinnamon appear to inhibit the growth of Salmonella by SLS method. In the fresh egg sample that was tested by the SLS method colonies were observed only in XLD agar. but not in Brilliant Green agar. These discrepancies observed for the test results for Salmonella leave room to suspect the applicability of the SLS method to foods.
Description
Keywords
Salmonella , test Sri Lanka Standards Institute
Citation
Proceedings and Abstract of the Annual Research Sessions, December 16, 2000, University of Peradeniya, Sri Lanka pp 27-31