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AACC Approved Methods of Analysis, 11th Edition - AACC Method 42-25.03. Salmonella Bacteria

AACC Approved Methods of Analysis, 11th Edition

Microorganisms

AACC Method 42-25.03
Salmonella Bacteria

VIEW METHOD

Objective
This method is for the detection of Salmonella spp. in finished cereal products and other grain products with expected low rates of microbial contamination. Salmonella is a foodborne pathogen that causes enteric and systemic illness if ingested. The method described here is adapted from the Food and Drug Administration's AOAC-approved conventional Salmonella method. Current Salmonella methods (both conventional and rapid) serve to isolate and select Salmonella spp. (including injured bacteria), if present in a food sample, for detection.