Comparative Study of Recovery of Salmonella javiana from Mozzarella Cheese by Two Official Analytical Procedures.

The Association of Official Analytical Chemists (AOAC) and the Canadian Health Protection Branch (CHPB) methods for detection of Salmonella spp. were compared for recovery of Salmonella javiana from experimentally contaminated mozzarella cheese. Ten trials were conducted with two levels of random surface contamination of cheese.