Accelerated Sample Preparation for Fast Salmonella Detection in Poultry Products

  • Eduardo Ximenes
  • Seockmo Ku
  • Lori Hoagland
  • Michael R. LadischEmail author
Part of the Methods in Molecular Biology book series (MIMB, volume 1918)


Salmonella is the most burdensome foodborne pathogen in the USA and a major causal agent of foodborne outbreaks. Detection of a pathogen such as Salmonella can be achieved within a few hours using commercially available rapid methods, but the sample preparation is time consuming and may require multiple days. We have developed and successfully tested an accelerated sample preparation method based on microfiltration, in some cases preceded by a short enrichment step, for the rapid detection of selected pathogens. The time-frame of the overall process, from sample preparation (i.e., food rinse or homogenate preparation, microbial enrichment, and filtration steps) to detection is 8 h or less. While microfiltration has been practiced for 70 years, the complex interactions between food substances and filter membrane surfaces have shown that food pretreatment methods need to be developed on a case by case basis for the recovery of bacteria from food homogenates and/or rinses. We have also demonstrated that addition of protease to treat homogenates of different poultry products prior to microfiltration avoids the rapid decrease in flux that otherwise occurs during microfiltration. This protease treatment minimizes filter clogging, so that the microbial concentration, recovery and detection of 1 to 10 CFU/g of Salmonella in poultry products is possible in less than 8 h.

Key words

Sample preparation Salmonella detection Poultry products Microfiltration Hollow fiber membranes Protease 



The material in this work was supported by the FDA Food Safety Challenge Prize and a cooperative agreement with the Agriculture Research Service of the US Department of Agriculture project (OSQR 935-42000-049-00D), the Center for Food Safety Engineering at Purdue University, USDA Hatch project 10677, and the Department of Agricultural and Biological Engineering at Purdue University.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Eduardo Ximenes
    • 1
    • 2
  • Seockmo Ku
    • 3
  • Lori Hoagland
    • 4
  • Michael R. Ladisch
    • 1
    • 2
    • 5
  1. 1.Department of Agricultural and Biological EngineeringPurdue UniversityWest LafayetteUSA
  2. 2.Laboratory of Renewable Resources EngineeringPurdue UniversityWest LafayetteUSA
  3. 3.Fermentation Science Program, School of Agribusiness and Agriscience, College of Basic and Applied SciencesMiddle Tennessee State UniversityMurfreesboroUSA
  4. 4.Department of Horticulture and Landscape ArchitecturePurdue UniversityWest LafayetteUSA
  5. 5.Weldon School of Biomedical EngineeringPurdue UniversityWest LafayetteUSA

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