Foodborne outbreaks present a number of dangers, including those related to health and
financial damage. According to a recent study, thorough hand washing reduces Salmonella
infections by 100%. Important risk factors include using contaminated equipment, storing
food improperly, and cooking it at an inappropriate temperature [3]. An absence of
Salmonella is required in ready-to-eat foods. Industrially, proof of its absence is a part of
buying specifications for raw and finished products. Its absence is interpreted as proof that a
microbiological analysis was conducted to support both due diligence and HACCP
management. A legal requirement for Salmonella microbiological standards has been
imposed on a variety of food items, including dairy products, meat and meat products,
poultry products, mollusks, and ready-to-eat foods [2]. While a variety of foods have been
linked to human cases of salmonellosis, the most widely recognized source of outbreaks is
eggs and egg products [4]. Bacterial pathogens can contaminate eggs by following both
horizontal and vertical routes of transmission. So the identification of Salmonella in food is
very important. As the technology progresses, there are many new inventions and innovative
approaches for Salmonella detection that provide fast, accurate, and reliable detection.
Figure. Available methods for Salmonella detection [6]
As of right now, the International Organization of Standards (ISO) has standardized the
guideline of culture method for Salmonella detection (ISO 6579:2002). Through this method,
the sample will undergo a pre-enrichment by using buffered peptone water followed by a
selective enrichment by using Rappaport Vassialidis soy (RVS) broth and Muller Kauffmann
tetrathionate-novobiocin. Finally, the enriched sample will be streaked on a differential
medium (e.g., Xylose Lysine Deoxycholate (XLD) and Hoektoen) [7]. Following their
appearance on the medium, the colonies will be subjected to biochemical and serological
testing. Salmonella will be identified to species level during a 16–24 hours incubation period
at the appropriate temperature. Commercial biochemical assays that are still in use today
include the Biolog automated microbiological identification system and the biochemical
identification test kit API 20E [8].
[6] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468554/
[7] nternational Organization for Standardization (ISO) ISO 6579: 2002 Microbiology of
Food and Animal Feeding Stuffs–Horizontal Method for the Detection of Salmonella spp.,
2002. International Organization for Standardization IOS; Geneva, Switzerland: 2002. p.
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[8] El-Liethy M.A., Hemdan B.A., El-Taweel G.E. Prevalence of E. coli, Salmonella, and
Listeria spp. as potential pathogens: A comparative study for biofilm of sink drain
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