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A comparison of the original Rappaport medium (R medium) and the Rappaport–Vassiliadis medium (RV medium) in the isolation of salmonellae from meat products

Published online by Cambridge University Press:  19 October 2009

P. Vassiliadis ,
V. Kalapothaki ,
Ch. Mavrommati  and
D. Trichopoulos
P. Vassiliadis
Affiliation:
The Hellenic Pasteur Institute, Athens 115 21 and The Department of Hygiene and Epidemiology of the University of Athens, Goudi, Athens 115 27, Greece
V. Kalapothaki
Affiliation:
The Hellenic Pasteur Institute, Athens 115 21 and The Department of Hygiene and Epidemiology of the University of Athens, Goudi, Athens 115 27, Greece
Ch. Mavrommati
Affiliation:
The Hellenic Pasteur Institute, Athens 115 21 and The Department of Hygiene and Epidemiology of the University of Athens, Goudi, Athens 115 27, Greece
D. Trichopoulos
Affiliation:
The Hellenic Pasteur Institute, Athens 115 21 and The Department of Hygiene and Epidemiology of the University of Athens, Goudi, Athens 115 27, Greece
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The Rappaport–Vassiliadis enrichment medium (RV medium)in 10 ml quantities (RV/43 °C, 10 ml) inoculated with 0·1 ml of pre-enrichment medium (P medium) was found more efficient in the isolation of salmonellae from 409 pre-enriched samples (mainly meat products), than the original Rappaport medium incubated at 43 °C (R/43 °C) and the RV medium in 5 ml quantities (RV/43 °C, 5 ml) inoculated with 0·01 ml of P medium (P < 0·001, in both instances). Therefore, the inoculum from pre-enriched foods should not be less than 0·l ml in 10 ml of RV medium.

The RV/43°, 10 ml was also better (P < 0·01) in detecting samples containing salmonellas than the original Rappaport medium incubated at 37 °C (R/37 °C, 10 ml) and the modification R25 of R medium incubated at 37 °C. The R25 modification was used in 10 ml quantities (R25/37 °C, 10 ml) inoculated with 0·1 ml of P medium and in 5 ml quantities (R25/37°, 5 ml) inoculated with 0·01 ml of P medium. The last two R25 procedures were of the same efficiency in isolating salmonellas from meat products.

Type
Research Article
Information
Journal of Hygiene , Volume 93 , Issue 1 , August 1984 , pp. 51 - 58
Copyright
Copyright © Cambridge University Press 1984

References

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