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AACC International Approved Methods - AACC Method 42-25.03. Salmonella Bacteria

AACC International Approved Methods

Microorganisms

AACCI 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.