Re: Incidence of Salmonella presence with no E. coli evident

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Dear Seafood List,

      
      I have a microbiololgical question that I hope some of you may help shed some light on. I understand that E. coli is used as an indicator orgainism for the presence of various potential pathogens, of which Salmonella would be a prime example. Would it be common (would you
expect) for a food to have the presence of Salmonella, but no E. coli ??? This is a situation we have been experiencing in my company i.e. , the presence of Salmonella in finished product, which has been extensively tested for E. coli with negative results. We test our finished product for the presence of both E. coli as well as Salmonella.
 
Thanks ALL,
 
David Culak

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