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.

Comparison of Four Procedures to Detect Listeria spp. in Foods.

A comparison was made of four procedures to detect Listeria spp. in two food categories. The study comprised 309 assays, 71 on milk from both infected and uninfected cows, and 238 on ten types of fresh vegetables.

Salmonella Surveillance by the Food and Drug Administration: A Review 1974-1985.

Since 1974, the Food and Drug Administration's (FDA's) Minneapolis Center for Microbiological Investigations has been responsible for confirmation and serotyping of Salmonella cultures originally isolated by FDA field laboratories. The data have subsequently been entered into FDA's Microbial Information System for storage and analysis. A summary of the data accumulated from 1974 to 1985 is provided as an overview of FDA's Salmonella surveillance activities for the period.

Recovery of Salmonella Species from Dried Foods Rehydrated by the Soak Method.

A comparison was made of the recovery of Salmonella species from brewers' yeast, dried active yeast, onion powder and soy flour after preenrichment of samples under rapid (swirling) and slow (soaking) conditions of rehydration. The soak method gave improved recovery only with soy flour. Examination of soy flour by the soak method should be limited to 25-g amounts, however, since 100- and 375-g composites were not completely wetted.