Milk containing Salmonella

For the development of the reference material containing Salmonella a strain of the serotype typhimurium was chosen as a common serotype found in food and feed and frequently involved in foodborne infections. The strain was identified and confirmed by three independent laboratories, following testing methods fully described elsewhere [37]. 

Salmonella typhimurium (ALM 40) was streaked for purity onto a sheepblood agar dish and incubated for 24 h at (37 1)°C. A single colony was used for inoculation of 

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Park and Marth (1972B) prepared a series of cultured milks which contained Salmonella typhimurium. Survival of salmonellae in the products stored at 11 °C ranged from less than three days to more than nine days, depending on species of starter culture, strain of a given species, level of inoculum used to prepare the cultured product, temperature at which the product was cultured, and amount and speed of acid production. In other studies, Park et al (1970) noted that S. typhimurium survived for up to seven to ten months in Cheddar cheese made with a slow acid-producing starter culture and stored at 13° or 7°C, respectively. In contrast, Goepfert et al. (1968) and Hargrove et al. (1969) found that S. typhimurium survived for three to seven months... 

Mother s milk also contains several prebiotic carbohydrates that the baby cannot digest and these too feed the friendly bifidobacteria in the baby s gut. The more bifidobacteria there are in the gut the less there will be of those which cause gastrointestinal infections, namely the various species of Campylobacter, Salmonella and Clostridium. In formula fed babies these bad bacteria account for much of the microflo-... 

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