[Use of latex test for detection of Salmonella in meat].
The aim of this study was to examine the usefulness of latex test for detection of Salmonella in raw ground meat . Five hundred and fifty samples of meat were examined, including 368 samples artificially contaminated with S. enteritidis and S. typhimurium. Samples for latex test were also derived from classical microbiological culture (2 ml) which was run in parallel. Coincidence of positive results obtained in latex test with positive results in microbiological method was 7.6% to 15.3% (after introductory multiplication) and from 38.2% to 73.9% (after selective multiplication). There was no bacteriological confirmation for 7 samples (3.9%) positive in latex test. Ground meat environment and its bacterial flora have no qualitative influence on a result of latex test; the detection of Salmonella takes place if there is a sufficient concentration of somatic antigens of these microorganisms in a tested sample. However, these factors as well as a method od preparation of bacterial culture have influence on the sensitivity of latex test. In the light of this study it seems possible to use latex test for selection of samples. Positive samples could be eliminated from further bacteriological examination. The further studies are necessary involving other types of food products and studies on optimalisation of preparation of samples for latex test are also required.