A COMPARATIVE STUDY OF THE ENRICHMENT MEDIA FOR RECOVERY AND DETECTION OF SALMONELLA ENTERITIDIS IN KOREAN FOOD SYSTEM

Abstract This study was performed to establish standard methods and media for detecting S. Enteritidis in Korean style foods. For the preliminary experiment, the enrichment procedures for the recovery of acid or heat injured S. Enteritidis was compared. In the mixed culture system, Salmonella Enteritidis ATCC 13076, Shigella sonnei ATCC 9290, Staphylococcus aureus ATCC 25923, Listeria monocytogenes ATCC 19111, Escherichia coli ATCC 25922 were used. S. Enteritidis in food system were evaluated by using 5 different preenrichment media (TSB: Tryptic Soy Broth, LB: Lactose Broth, BPW: Buffered Peptone Water, SB: Selenite Broth, SCB: Selenite Cystine Broth) and 2 different enrichment media (TT: Tetrathionate Broth, RV: Rappaport and Vassiliadis).

TSB was the most effective medium to detect acid and heat injured S. Enteritidis after 6 h incubation, but SB and SCB were also effective after 24 h incubation. For the recovery of heat injured S. Enteritidis at 65C, 5 pre-enrichment media did not show significant differences (P<0.05). But after 6 h incubation, TSB and BPW were more effective than other media for the recovery of heat injured S. Enteritidis at 60C. BPW, TSB and TT were most effective for detecting S. Enteritidis in Kimbob (rice roll with lover), salad, Japchae (Chinese noodle with vegetable), mussel, pan-fried fish fillet, broiler carcasses, ground pork and Jokbal (boiled pork hock). TSB and TT were most effective for milk and eggs, and SCB was also effective for broiler carcasses.