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The isolation of salmonellas from British pork sausages and sausage meat

Published online by Cambridge University Press:  15 May 2009

Diane Roberts ,
Karen Boag ,
Mary L. M. Hall  and
Christine R. Shipp
Diane Roberts
Affiliation:
Food Hygiene Laboratory
Karen Boag
Affiliation:
Food Hygiene Laboratory
Mary L. M. Hall
Affiliation:
Salmonella and Shigella Reference Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT
Christine R. Shipp
Affiliation:
Salmonella and Shigella Reference Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT
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Between 1969 and 1974, 1467 packets (3309 samples) of pork sausages and sausage meat produced by two large and two medium sized manufacturers and several local butchers were examined for the presence of salmonellas. Of these, 435 packets (786 samples) were found to contain salmonellas, but there was a wide variation in the isolation rates according to the producer. The salmonella incidence in samples from several small and two medium sized producers was low (0–11%) while the results from the two large producers investigated showed a striking difference, the rate of salmonella contamination in the product of one was low (about 2%) and in that of the other consistently high (40–60%).

A comparison of liquid enrichment media, incubation temperatures and selective agar media was also carried out to determine the most efficient combination for the isolation of salmonellas from minced meat products. The results showed that (a) incubation of enrichment cultures at 43° C. yielded a consistently greater number of salmonella isolations than at 37° C., regardless of plating medium, (b) tetrathionate broth A (Rolfe) was superior to selenite broth as an enrichment medium at both 37 and 43° C. and (c) brilliant green agar gave better results than deoxycholate citrate sucrose agar and bismuth sulphite agar as a selective medium.

Type
Research Article
Information
Journal of Hygiene , Volume 75 , Issue 2 , October 1975 , pp. 173 - 184
Copyright
Copyright © Cambridge University Press 1975

References

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