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Communication

Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution

1
Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland
2
Laboratory of Molecular Biology, Vet-Lab Brudzew, Ul. Turkowska 58c, 62-720 Brudzew, Poland
3
Department of Preclinical Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Academic Editors: Beatrix Stessl and Martina Ludewig
Foods 2021, 10(9), 2177; https://doi.org/10.3390/foods10092177
Received: 17 July 2021 / Revised: 8 September 2021 / Accepted: 13 September 2021 / Published: 14 September 2021
(This article belongs to the Special Issue Safety of Meat Products: Detection and Control of Microorganisms)
Background: Globally, Salmonella enterica is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive Salmonella. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. Results: Out of 42 presumptive strains of Salmonella, 83.3% Salmonella enterica spp. enterica, 14.3% Citrobacter braakii, and 12.4% Proteus mirabilis were detected from 180 meat samples. Conclusions: Presumptive strains of Salmonella should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry. View Full-Text
Keywords: Salmonella spp.; Citrobacter braakii; meat; poultry; pork; beef Salmonella spp.; Citrobacter braakii; meat; poultry; pork; beef
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MDPI and ACS Style

Pławińska-Czarnak, J.; Wódz, K.; Kizerwetter-Świda, M.; Nowak, T.; Bogdan, J.; Kwieciński, P.; Kwieciński, A.; Anusz, K. Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution. Foods 2021, 10, 2177. https://doi.org/10.3390/foods10092177

AMA Style

Pławińska-Czarnak J, Wódz K, Kizerwetter-Świda M, Nowak T, Bogdan J, Kwieciński P, Kwieciński A, Anusz K. Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution. Foods. 2021; 10(9):2177. https://doi.org/10.3390/foods10092177

Chicago/Turabian Style

Pławińska-Czarnak, Joanna, Karolina Wódz, Magdalena Kizerwetter-Świda, Tomasz Nowak, Janusz Bogdan, Piotr Kwieciński, Adam Kwieciński, and Krzysztof Anusz. 2021. "Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution" Foods 10, no. 9: 2177. https://doi.org/10.3390/foods10092177

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