Hi David,
Escherichia coli is associated with feces of warm-blooded animals,
while Salmonella can be shed in feces of many animals (cold-blooded
reptiles for example). Therefore, it is not unusual to have the results
you describe. Hope this helps.
Doug
*************************************************
Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fsnhp
Contributing Editor, Food Microbiology
http://www.elsevier.com
Department of Food Science, Nutrition, & Health Promotion
Room 110 Herzer, Stone Blvd. (courier)
Box 9805 (post)
Mississippi State, MS 39762-9805
1-662-325-8722 (voice)
1-662-325-8728 (fax)
*************************************************
>>> david culak <davidculak@yahoo.com> 09/06/05 1:43 PM >>>
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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