Bacterial Streak and Bulb Rot of Onion: I. A Diagnostic Medium for the Semiselective Isolation and Enumeration of Pseudomonas viridiflava

A semiselective, diagnostic agar medium (T-5) and low temperature incubation technique were developed for recovering Pseudomonas viridiflava from the environment or plant material. Medium T-5 contains the following per liter: NaCl, 5.0 g; NH₄H₂PO₄, 1.0 g; K₂HPO₄, 1.0 g; MgSO₄·H₂O, 0.2 g; D-tartaric acid, 3.0 g; phenol red, 0.01 g; agar, 20.0 g; bacitracin, 10 mg; vancomycin, 6 mg; cycloheximide, 75 mg; novobiocin, 45 mg; penicillin G, 5 mg. The pH is adjusted to 7.4. Antibiotics are added aseptically after autoclaving. P. viridiflava recovery from artificially infested, field-soil (Tifton loamy-sand), with a cropping history of no onion production, was high, with a corresponding reduction of 99.99% of nontarget bacteria. However, soils from fields with a long history of onion production, near Vidalia, Georgia, contained significantly larger populations of background microflora that grew on medium T-5. Incubation at 5°C reduced contaminating microflora 1,000- to 10,000-fold with no reduction in recovery of the target organism. However, this low temperature incubation required an increased incubation period of 3 weeks and reduced the level of fluorescence of P. viridiflava.

Enzyme Immunoassay for Detection of Salmonella in Foods: Collaborative Study

A collaborative study was performed in 25 laboratories to validate an enzyme immunoassay (EIA) procedure utilizing 2 specific monoclonal antibodies for rapid detection of Salmonella in foods. The EIA was compared with the standard culture procedure for detection of Salmonella in 6 food types: ground black pepper, soy isolate, dried whole eggs, milk chocolate, nonfat dry milk, and raw deboned turkey, Uninoculated and inoculated samples were included in each food group analyzed, with the exception of poultry which was naturally contaminated. There was no significant difference in the productivity of the EIA and culture procedures at the 5% level for any of the 6 foods. The enzyme immunoassay screening method has been adopted official first action.