Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella growth in different spices and tea, in order to maintain an adequate pH and decrease the antimicrobial effects of spices during Salmonella enrichment and subsequent detection. Salmonella contaminated spice and tea dried samples were prepared and the detection of Salmonella was assessed using the developed broth and automated DNA extraction and RT-PCR. Double strength Buffered Peptone Water (BPW) was used to maintain pH, and L-cysteine and DL-serine were added to the broth to reduce the effects of antimicrobial compounds in spices. The modified enrichment broth allowed the growth of Salmonella from each spice sample. Sample to broth ratios varied from 1:9 (garlic powder, chili peppers and tea), to 1:20 (cinnamon). The pH value of each enrichment varied but remained above 4.8. The addition of L-cysteine (30 mmol/L) allowed Salmonella recovery and growth in garlic and onion samples and the addition of DL-serine (11.23 mmol/L) allowed the recovery and growth in cinnamon. The results indicated that Salmonella detection was achieved in <24 h in the modified (BPW + L-cysteine and DL-serine) enrichment broth followed by detection by RT-PCR. This protocol could allow for a more rapid, robust, and sensitive enrichment method for Salmonella in spices.

中文翻译：

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优化了大蒜，洋葱，肉桂粉，红辣椒粉和绿茶中沙门氏菌的检测。

沙门氏菌是许多与食用香料有关的暴发的病原体。然而，由于各种香料的抗微生物特性阻碍了回收和检测，因此在香料中沙门氏菌的检测仍然是一个挑战。这项研究的目的是优化沙门氏菌在不同香料和茶中生长的浓缩肉汤，以保持足够的pH值并降低沙门氏菌富集和随后检测过程中香料的抗菌作用。制备沙门氏菌污染的香料和茶干样品，并使用开发的肉汤，自动DNA提取和RT-PCR评估沙门氏菌的检测。使用双倍强度缓冲蛋白ept水（BPW）来维持pH值，并向肉汤中添加L-半胱氨酸和DL-丝氨酸以减少香料中抗菌化合物的影响。改良的富集肉汤允许每个香料样品中沙门氏菌的生长。样品与肉汤的比例从1：9（大蒜粉，辣椒和茶）到1:20（肉桂粉）不等。每种浓缩液的pH值均变化，但仍保持在4.8以上。添加L-半胱氨酸（30 mmol / L）可使沙门氏菌在大蒜和洋葱样品中恢复和生长，而添加DL-丝氨酸（11.23 mmol / L）则可在肉桂中恢复和生长。结果表明，在改良的（BPW + L-半胱氨酸和DL-丝氨酸）富集肉汤中，沙门氏菌的检测可在<24小时内完成，然后通过RT-PCR进行检测。该协议可以为香料中的沙门氏菌提供一种更快速，更可靠和更敏感的富集方法。9（大蒜粉，辣椒和茶）至1:20（肉桂粉）。每种浓缩液的pH值均发生变化，但仍保持在4.8以上。添加L-半胱氨酸（30 mmol / L）可使沙门氏菌在大蒜和洋葱样品中恢复和生长，而添加DL-丝氨酸（11.23 mmol / L）则可在肉桂中恢复和生长。结果表明，在改良的（BPW + L-半胱氨酸和DL-丝氨酸）富集肉汤中，沙门氏菌的检测可在<24小时内完成，然后通过RT-PCR进行检测。该协议可以为香料中的沙门氏菌提供一种更快速，更可靠和更敏感的富集方法。9（大蒜粉，辣椒和茶）至1:20（肉桂粉）。每种浓缩液的pH值均发生变化，但仍保持在4.8以上。添加L-半胱氨酸（30 mmol / L）可使沙门氏菌在大蒜和洋葱样品中恢复和生长，而添加DL-丝氨酸（11.23 mmol / L）则可在肉桂中恢复和生长。结果表明，在改良的（BPW + L-半胱氨酸和DL-丝氨酸）富集肉汤中，沙门氏菌的检测可在<24小时内完成，然后进行RT-PCR检测。该协议可以为香料中的沙门氏菌提供一种更快速，更可靠和更敏感的富集方法。23 mmol / L）使肉桂得以恢复和生长。结果表明，在改良的（BPW + L-半胱氨酸和DL-丝氨酸）富集肉汤中，沙门氏菌的检测可在<24小时内完成，然后通过RT-PCR进行检测。该协议可以为香料中的沙门氏菌提供一种更快速，更可靠和更敏感的富集方法。23 mmol / L）使肉桂得以恢复和生长。结果表明，在改良的（BPW + L-半胱氨酸和DL-丝氨酸）富集肉汤中，沙门氏菌的检测可在<24小时内完成，然后进行RT-PCR检测。该协议可以为香料中的沙门氏菌提供一种更快速，更可靠和更敏感的富集方法。