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Food and Nutrition

THE ALERT TEST KIT FOR DETECTING SALMONELLA

Table of Contents

4) Universal Preenrichment broth

5) Brilliant green dye

6) Rappaport-Vasiliadis broth (RV)

7) Tetrathionate broth (TT)

8) M broth

9) Xylose lysine desoxycholate agar (XLD)

10) Hektoen agar (HE)

11) Bismuth sulfite agar (BS)

12) Brilliant green sulpha agar (BGS)

13) Incubator capable of maintaining 35EC

14) Incubator capable of maintaining 42EC

Note: It is the responsibility of each laboratory to ensure that the temperature of the incubators or water baths are maintained at the recommended temperatures. Where 35°C is recommended in the text of the method the incubator may be at 35 +/-1.0°C. Similarly, lower temperatures of 30 or 25 may be +/- 1.0°C. However, where higher temperatures are recommended, such as 43 or 45.5°C, it is imperative that the incubators or water baths be maintained within 0.5°C due to potential lethality of higher temperatures on the microorganism being isolated.

15) Control cultures (ATCC or equivalent)

16) 1N HCL and 1N NaOH

17) pH meter or paper

18) Stomacher blender or equivalent

19) Water-bath (100°C) or equivalent system

20) EIA/microwell reader at 450 nm

21) Biochemicals and antisera listed in MFHPB-20

7. PROCEDURE

Each sample unit may be analyzed individually or the analytical units may be combined. Carry out the test in accordance with the following instructions:

7.1 Handling of Sample Units

7.1.1 Thaw frozen samples in a refrigerator, or under time and temperature conditions which prevent microbial growth or death.

7.1.2 Analyze sample units as soon as possible after their receipt in the laboratory.

Table of Contents
Date Modified: 2001-02-01

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