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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.
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| http://dx.doi.org/10.4315/0362-028X-48.6.505 | DOI Listing |
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