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be comparable to the reference methods and was found have the benefits of rapid results, high
1
sensitivity and high specificity for the detection of
Salmonella
in a broad range of foods.
2
3
4
5
References
6
1.
Centers For Disease Control and Prevention – Food borne Estimates.
7
www.cdc.gov/features/foodborneestimates
8
2.
Bad Bug Book on-line Jan 2012 – Salmonella
9
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNatur10
alToxins/BadBugBook/ucm071284.htm11
3.
US FDA Bacterial Analytical Manual (BAM) on-line Feb 2011, Chapter 5: Salmonella.
12
http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBA13
M/ucm070149.htm14
4.
USDA Microbiological Laboratory Guide (MLG) on-line Oct 1, 2010, Chapter 4.05: Isolation and
15
Identification of Salmonella from Meat, Poultry, Pasteurized Egg and Catfish Products.
16
http://www.fsis.usda.gov/PDF/MLG_4_05.pdf17