<i>Citrobacter braakii</i> Yield False-Positive Identification as <i>Salmonella</i>, a Note of Caution
Joanna Pławińska-Czarnak,
Karolina Wódz,
Magdalena Kizerwetter-Świda,
Tomasz Nowak,
Janusz Bogdan,
Piotr Kwieciński,
Adam Kwieciński,
Krzysztof Anusz
Affiliations
Joanna Pławińska-Czarnak
Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland
Karolina Wódz
Laboratory of Molecular Biology, Vet-Lab Brudzew, Ul. Turkowska 58c, 62-720 Brudzew, Poland
Magdalena Kizerwetter-Świda
Department of Preclinical Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
Tomasz Nowak
Laboratory of Molecular Biology, Vet-Lab Brudzew, Ul. Turkowska 58c, 62-720 Brudzew, Poland
Janusz Bogdan
Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland
Piotr Kwieciński
Laboratory of Molecular Biology, Vet-Lab Brudzew, Ul. Turkowska 58c, 62-720 Brudzew, Poland
Adam Kwieciński
Laboratory of Molecular Biology, Vet-Lab Brudzew, Ul. Turkowska 58c, 62-720 Brudzew, Poland
Krzysztof Anusz
Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland
Background: Globally, Salmonella enterica is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive Salmonella. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. Results: Out of 42 presumptive strains of Salmonella, 83.3% Salmonella enterica spp. enterica, 14.3% Citrobacter braakii, and 12.4% Proteus mirabilis were detected from 180 meat samples. Conclusions: Presumptive strains of Salmonella should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry.
