Designing a rapid, reliable and reproducible method for the detection of salmonella spp. from poultry meat

Salmonella is one of the most common causes of foodborne diseases among humans worldwide. Animal-derived foods are frequently tested for the presence of Salmonella spp. However, the detection of Salmonella in meat and its products is often hindered due to the presence of background normal flora, which may lead to the detection of false-positive Salmonella. The present study aimed to isolate and accurately identify Salmonella spp. from poultry meat. For this purpose, seventy poultry meat samples were collected from Lahore, Pakistan, isolated on selective and differential media, and identified using biochemical tests and polymerase chain reaction for the 16S rRNA gene of identified strains. The results of selective and differential media culturing and biochemical tests were compared with the results of 16S rRNA gene sequencing. It was inferred that the phenylalanine deaminase test and triple sugar iron tests eliminate the false-positive Salmonella isolates obtained on isolation media, and along with the PCR technique, can serve as an accurate and efficient method for the correct detection of Salmonella spp. from meat samples. In order to reduce the false-positive Salmonella isolates, a highly specific selective media must be designed which can distinguish Salmonella forming different colors of colonies from other bacteria and also cause the inhibition of non-Salmonellaisolates.