The detection of Salmonella in spices is challenging due to the presence of antibacterial components. In this study, we evaluated the use of an adsorbent beta zeolite in pre-enrichment media to improve the recovery of Salmonella from cinnamon bark and oregano leaves. Samples (25 g) were spiked with varying levels of S. Montevideo or S. Senftenberg. After 2 weeks of stabilization at RT, betazeolite was added to cinnamon and oregano samples prior to the addition of 225 mL or 475 mL of pre-enrichment media, respectively. Detection sensitivity and rate of the test method were compared to the FDA Bacteriological Analytical Manual (BAM) method which requires the use of 2.5 L pre-enrichment broth. While Salmonella could not be detected in the test method using the reduced volume of pre-enrichment media alone, the addition of beta zeolite resulted in a positivity rate of 62% and 72.6% for cinnamon bark and oregano leaves respectively (all spike levels and both serovars combined). Furthermore, while there were differences in the LOD₅₀ compared to the BAM method, there was no significant difference in the minimum level of detection between the betazeolite and the BAM methods. Our results demonstrate that the use of betazeolite in the pre-enrichment media offers a method with reduced media volumes without compromising on the sensitivity or efficiency of Salmonella detection in cinnamon bark and oregano leaves.

由于存在抗菌成分，因此在香料中检测沙门氏菌具有挑战性。在这项研究中，我们评估了在预富集培养基中使用吸附剂 β 沸石来提高沙门氏菌从肉桂皮和牛至叶中的回收率。样品 (25 g) 中加入了不同水平的S。蒙得维的亚或小号。森夫滕贝格。在室温下稳定 2 周后，在分别加入 225 mL 或 475 mL 预富集培养基之前，将β沸石加入肉桂和牛至样品中。检测灵敏度和试验方法的速率相比，FDA乙acteriological甲nalytical中号anual (BAM) 方法，需要使用 2.5 L 预浓缩肉汤。虽然在单独使用减少体积的预富集培养基的测试方法中无法检测到沙门氏菌，但添加 β 沸石导致肉桂皮和牛至叶的阳性率分别为 62% 和 72.6%（所有峰值水平和两者血清型结合）。此外，虽然与 BAM 方法相比，LOD ₅₀存在差异，但β沸石和 BAM 方法之间的最低检测水平没有显着差异。我们的结果表明，在预富集培养基中使用β沸石提供了一种在不影响沙门氏菌灵敏度或效率的情况下减少培养基体积的方法 肉桂皮和牛至叶中的检测。