Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
News

University Research Finds Alternative Method for Salmonella Culturing

By Liz Parker
University Research Finds Alternative Method for Salmonella Culturing
March 18, 2022

Traditional methods for culturing Salmonella can sometimes take a minimum of four to five days. However, a University of Georgia researcher has found a potential alternative method for Salmonella culturing that may reduce the isolation time required for this process.

USPOULTRY and the USPOULTRY Foundation funded the research. Experiments found that CRISPR-SeroSeq can offer a new framework for monitoring Salmonella populations during processing.

The goals of the project were to improve Salmonella surveillance and to trace Salmonella serotypes through a commercial processing plant. The project aimed to improve surveillance by addressing the limitations of traditional culturing methods, which select a small number of colonies, and are also time-consuming. This is a limitation because only abundant serotypes are detected, whereas smaller colonies may be under-identified. Salmonella has more than 2,600 serotypes, with only a small amount relating to human illnesses.

The principal investigator, Nikki W. Shariat, Ph.D., assistant professor, University of Georgia College of Veterinary Medicine, traced serotypes of Salmonella at a commercial poultry plant to determine the serotype profiles after each major processing step. She did this by taking samples of carcasses, at both pre- and post-chill, and parts.

Shariat's research showed that “…partially increasing the selectivity of the non-selective pre-enrichment culture step was sufficient to recover Salmonella 24 hours earlier than is the current standard using selective enrichments,” according to the report. “This approach yielded similar Salmonella prevalence compared to the traditional two-step culture approach.”

Shariat's second goal was to trace Salmonella serotypes through commercial processing. To achieve this, she compared pre-enriched and enriched serotype profiles from various poultry-related sources like carcasses, broiler house, litter, and feed, among others. Eighteen different visits were made to three processing facilities, and duplicate samples were collected at each visit, says the report. CRISPR-SeroSeq was able to detect small amounts of a Salmonella serotype in mixed-culture samples.


Related: Study: Food Animals Contain More Antimicrobial-Resistant Salmonella Than Previously Thought

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

KEYWORDS: poultry Salmonella University of Georgia

Share This Story

Liz200

Liz Parker is the Senior Editor of Candy Industry and Snack Food & Wholesale Bakery and the former Managing Editor of Food Safety Magazine. She has written for CBS Detroit, as well as for her own blogs. She earned a B.A. degree in Creative Writing from the University of Michigan.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Contamination Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Risk Assessment
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • the use of dual-energy X-ray food inspection technology to identify foreign contaminants.
    Sponsored byEagle by METTLER TOLEDO

    Precision Inspection Starts with the Right X-ray Detector

  • This image depicts a worker cleaning stainless steel machinery in a food processing plant
    Sponsored byCintas

    Employee Uniforms: A Frontline Defense Against Food Contamination

  • This image depicts a healthcare professional managing a large volume of paperwork and transitioning to a digital workflow.
    Sponsored bySafetyChain

    The Invisible Plant Tax Starts with Your Records

Popular Stories

Don Prater at the 2026 Food Safety Summit

Donald Prater Becomes New Head of FDA Human Foods Program

town hall panelists on stage at the 2026 food safety summit

Top U.S. Food Safety Officials Discuss Regulatory Landscape at Food Safety Summit

digital 3d rendering of a biofilm

Plasma-Activated Mist Shows Promise for Biofilm Removal in Food Facilities


Events

May 28, 2026

Advanced Sanitation Strategies for Allergen Risk Reduction in Food Processing

Live: May 28, 2026, at 2:00 pm EDT: From this webinar, attendees will learn why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs.

June 3, 2026

How to Build a Better Food Safety Training Program

Live: June 3, 2026 at 2:00 pm EDT: Join this webinar to learn how AI is impacting food safety training, and how you can leverage AI in your programs.

June 4, 2026

Building a Stronger Food Safety Program in a Changing GFSI Landscape

Live: June 4, 2026 at 11:00 am EDT: Attend this webinar to understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • USDA Funding Opportunity: $1.9M for Pesticide Alternative Research

    See More
  • illustration of colony of microorganisms under microscope

    Food Safety Implications of Emerging Alternative Interventions for Salmonella Biofilms

    See More
  • Preventing and testing for pathogens and allergens across the food industry

    Preventing and testing for pathogens and allergens across the food industry

    See More

Related Products

See More Products
  • 1118396308.jpg

    High Throughput Analysis for Food Safety

  • 1119160553.jpg

    Food Safety: Innovative Analytical Tools for Safety Assessment

  • 1119053595.jpg

    Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain, 2E

See More Products

Related Directories

  • Lakeland University

    Lakeland University offers a unique Food Safety & Quality program that blends the sciences of biology and chemistry with best business practices to prepare students for careers in food processing. This is the nation’s first bachelor’s degree program of its kind. Lakeland worked with some of the biggest names in the food business to create this degree program.
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing