Rapid detection of salmonellae in mechanically deboned poultry meat

Samples of frozen mechanically deboned poultry (chicken and turkey) meat were examined for the presence of salmonellae by the conventional cultural method and by a modified membrane filter - disc immunoimmobilization (MFD1) procedure. The modified MFD1 procedure consisted of the following steps: pre-enrichment for 18 hr at 35 C; selective enrichment for 6 hr at 35 C; filtration of 1 ml of selective enrichment culture through a .45 micrometer membrane filter; and incubation for 18 to 24 hr at 35 C of the membrane filter on a semi-solid selective medium in the presence of a disc impregnated with Salmonella polyvalent flagellar antiserum. Presence of Salmonella in a sample was indicated by the immobilization of Salmonella on contact with the antiserum in the semi-solid medium. The modified MFDI procedure was found to be more sensitive than the conventional cultural method for the isolation of salmonella from mechanically deboned poultry meat. Of 100 samples analyzed, only 22 were positive for Salmonella by the conventional cultural procedure while 61 were positive by the modified MFDI procedure. The modified MFDI procedure yielded 1 false negative while the conventional procedure yielded 38 false negatives.