Description
Intended Use:
For the selective enrichment of Salmonella species from feces, food, and meat samples, etc.
Summary and Explanation:
Microbiological control in the food industry plays a critical role in preventing Salmonella outbreaks. Tests and media used for the identification of Salmonella take advantage of unique aspects of Salmonella physiology or biochemistry relative to other genera within the family Enterobacteriaceae. For example, bacteria from the genus Salmonella are mostly facultative anaerobes, oxidase-negative, catalase-positive, and gram-negative rods. Most strains are motile and fermented glucose with the production of both acid and gas.
Salmonella contamination is the second leading cause of foodborne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants, and the food industry in general.
The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry, and meat products, but Salmonella can grow on nearly any food. Chicken, eggs, and their derivative products are particularly high risk.
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