Compact Dry SL (Salmonella)

Compact Dry SL (Salmonella) Company name : SHIMADZU Country of Origin: Japan EXP Date: Min. 12 months from the date of supply.

Salmonella is a genus of Gram-negative bacteria comprised of only two (2) species, S. enterica and S. bongori. Together, they have more than 2,500 serovars, most of which are pathogenic. Historical reservoirs are birds or poultry but has been isolated in pet, reptiles, and low water activity food such as spices and flour. Based on the standard set by the Food and Drug Administration, Salmonella should be totally absent in all food and environmental samples. No tolerable level was set because it has a low infective dose that can lead to fatal diseases. Salmonella infection is caused by cross-contamina- tion during evisceration of animal, washing, and transportation of carcasses and can also occur during raw material preparation. Thus, environmental monitoring procedure should be present in industries like poultry because it is highly susceptible to the con- termination.

Result Interpretation

Salmonella Positive

1. Black to green isolated or fused colonies

2. Medium around the colonies changes to yellow

3. Tailing due to motility

Salmonella Negative

1. No change in plate color

2. Red or reddish purple colonies