rapid salmonella agar plates  (Bio-Rad)

Journal: Waste Management (New York, N.y.)

Article Title: Effect of heat treatment on microbiological safety of supermarket food waste as substrate for black soldier fly larvae ( Hermetia illucens )

doi: 10.1016/j.wasman.2023.04.018

Figure Lengend Snippet: Reduction of microbial counts in supermarket food waste not containing meat and fish (SFW) after inoculation with Salmonella and S. aureus and after heat treatment of 10, 20 and 30 min at (A) 50 °C and (B) 60 °C. Results are presented as the mean of three experiments × two replicates per experiment (n = 6) ± standard deviation. For (A) 50 °C, a trendline with linear regression was represented by dashed lines with accompanying equation and R 2 -value for Salmonella and S. aureus .

Article Snippet: Total viable counts were determined on Plate Count Agar (PCA, Biokar Diagnostics) after incubation at 30 °C for 72 h. Enterobacteriaceae were determined on Violet Red Bile Glucose agar (VRBG, Biokar Diagnostics) after incubation at 37 °C for 24 h. The pathogen S. aureus was counted on Vogel-Johnson Agar spread plates (VJA, Merck Life Science, Hoeilaart, Belgium), supplemented with a 1% potassium tellurite solution (20 mL/L VJA, Merck Life Science), after incubation at 37 °C for 24 h. Salmonella spp. was counted on chromogenic RAPID’ Salmonella agar spread plates (Bio-Rad Laboratories, Temse, Belgium), supplemented with kanamycin (50 μg/mL) and incubated at 37 °C for 48 h. After the heat treatment and after storage, presence of Salmonella in 25 g of supermarket food waste was determined using the RAPID’ Salmonella short protocol (Bio-Rad Laboratories), according to the ISO 16140 standard.

Techniques: Standard Deviation

Journal: Waste Management (New York, N.y.)

Article Title: Effect of heat treatment on microbiological safety of supermarket food waste as substrate for black soldier fly larvae ( Hermetia illucens )

doi: 10.1016/j.wasman.2023.04.018

Figure Lengend Snippet: Microbial counts after heat treatment of supermarket food waste not containing meat and fish (SFW), after cold storage and storage at ambient temperature for two days. Results are presented as the mean of three experiments (n = 3) ± standard deviation.

Article Snippet: Total viable counts were determined on Plate Count Agar (PCA, Biokar Diagnostics) after incubation at 30 °C for 72 h. Enterobacteriaceae were determined on Violet Red Bile Glucose agar (VRBG, Biokar Diagnostics) after incubation at 37 °C for 24 h. The pathogen S. aureus was counted on Vogel-Johnson Agar spread plates (VJA, Merck Life Science, Hoeilaart, Belgium), supplemented with a 1% potassium tellurite solution (20 mL/L VJA, Merck Life Science), after incubation at 37 °C for 24 h. Salmonella spp. was counted on chromogenic RAPID’ Salmonella agar spread plates (Bio-Rad Laboratories, Temse, Belgium), supplemented with kanamycin (50 μg/mL) and incubated at 37 °C for 48 h. After the heat treatment and after storage, presence of Salmonella in 25 g of supermarket food waste was determined using the RAPID’ Salmonella short protocol (Bio-Rad Laboratories), according to the ISO 16140 standard.

Techniques:

Journal: Waste Management (New York, N.y.)

Article Title: Effect of heat treatment on microbiological safety of supermarket food waste as substrate for black soldier fly larvae ( Hermetia illucens )

doi: 10.1016/j.wasman.2023.04.018

Figure Lengend Snippet: Microbial counts of supermarket food waste containing meat and fish (SFW + MF) before and after heat treatment (60 °C, 10 min) and after storage. Results are presented as the mean of three experiments × two replicates per experiment (n = 6) ± standard deviation.

Article Snippet: Total viable counts were determined on Plate Count Agar (PCA, Biokar Diagnostics) after incubation at 30 °C for 72 h. Enterobacteriaceae were determined on Violet Red Bile Glucose agar (VRBG, Biokar Diagnostics) after incubation at 37 °C for 24 h. The pathogen S. aureus was counted on Vogel-Johnson Agar spread plates (VJA, Merck Life Science, Hoeilaart, Belgium), supplemented with a 1% potassium tellurite solution (20 mL/L VJA, Merck Life Science), after incubation at 37 °C for 24 h. Salmonella spp. was counted on chromogenic RAPID’ Salmonella agar spread plates (Bio-Rad Laboratories, Temse, Belgium), supplemented with kanamycin (50 μg/mL) and incubated at 37 °C for 48 h. After the heat treatment and after storage, presence of Salmonella in 25 g of supermarket food waste was determined using the RAPID’ Salmonella short protocol (Bio-Rad Laboratories), according to the ISO 16140 standard.

Techniques: Standard Deviation