Meat + Poultry - April 2006 - 15
Business Notes
A.R.S. developing new Salmonella test
A test to detect Salmonella in readyto-eat meats has been developed
by Agricultural Research Service
scientists. The preliminary test, which
is still being evaluated by agency
researchers, relies on polymerase
chain reaction (P.C.R.) technology to
detect food-contaminating microbes
on a molecular level.
Food technologist Jitu Patel with the
A.R.S. Food Technology and Safety
Laboratory, and microbiologist Arvind Bhagwat with the A.R.S. Produce Quality and Safety Laboratory, in
Beltsville, Md., compared their laboratory-developed "molecular beacon"
test with a commercial rapid-detection
300ºF
85% Moisture
test currently in use. While both tests
can detect Salmonella in eight hours,
the laboratory test is less expensive
than commercial kits.
To evaluate the new test's efficacy, the
scientists artificially contaminated various meats (turkey, bologna and ham slices) and produce (mixed salad, sprouts)
with S. enterica serovar Typhimurium
and allowed it to incubate for 20 hours.
Both tests were sensitive enough to detect
contamination in the meat products at an
estimated level of two to four cells per
25 grams. In comparing the tests after a
relatively brief incubation period of eight
hours, two to four cells of Salmonella
were detected in the 25-gram samples of
375ºF
50% Moisture
meat as well as produce.
The ability of the molecular beacon
test to detect very low levels of Salmonella contamination in eight hours will
aid the food industry in quality assurance, helping prevent recalls of contaminated meats and produce by stopping the
products from being introduced in the
marketplace. Detection of contaminated
foods could be achieved within a work
shift - before shipment takes place.
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For more information, see Page 73
16
I
MEAT&POULTRY
I
April 2006
I
www.MEATPOULTRY.com
http://www.heatandcontrol.com
http://www.MEATPOULTRY.com
Meat + Poultry - April 2006
Table of Contents for the Digital Edition of Meat + Poultry - April 2006
Contents
Meat + Poultry - April 2006 - 1
Meat + Poultry - April 2006 - 2
Meat + Poultry - April 2006 - 3
Meat + Poultry - April 2006 - Contents
Meat + Poultry - April 2006 - 5
Meat + Poultry - April 2006 - 6
Meat + Poultry - April 2006 - 7
Meat + Poultry - April 2006 - 8
Meat + Poultry - April 2006 - 9
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