Rapid and accurate testing of pathogenicSalmonella
entericain dairy products could reduce the risk of exposure
to the bacterial
pathogens for consumers. This study aimed to reduce the assessment
time needed for enteric bacteria recovery and quantification in food
using the natural growth properties ofSalmonella entericaTyphimurium (S.Typhimurium) in cow’s milk
and efficiently using rapid PCR methods. Over 5 h of 37 °C enrichment,
culture and PCR methods measured increases in the non-heat-treatedS.Typhimurium concentration at similar rates, with an average
increase of 2.7 log10 CFU/mL between the start of enrichment and 5
h. In contrast, no bacteria were recovered by culture afterS.Typhimurium in milk received heat treatment, and the
number of gene copies of heat-treatedSalmonelladetected
by PCR did not increase with the enrichment time. Thus, comparing
culture and PCR data over just 5 h of enrichment time can detect and
differentiate between replicating bacteria and dead bacteria.