Detection of non-typhoid Salmonella infection by citrus and citrus extracts in Lao PDR

Objective:To know the current state of non-typhoid Salmonella infection in Laos.To examine the usefulness of new screening methods for Salmonella using citrus.Methods:Non-typhoid Salmonella infection of person in Lao PDR was studied in this research(2004-2009).The site was Vientiane capital city in 2004.Research from rural villages locating suburb of Vientiane during 2005-2008 was carried out.Rural villages in Attapu province where ethnic minorities were living was searched for this study in 2009.During this research,to detect Salmonella strain, a new method using citrus and citrus extract named MY phenomenon that observing black ring (MIDO ring) on DHL agar was tried.The slice lemon and lime were used for this trial in 2004. After 2005,disk of ascorbic acid and citric acid were used for the device instead of citrus fruits itself.Results:During this research,65 of 272 human samples(23.9%) were infected with non- typhoid Salmonella.Conclusions:During this study,the method using citrus and citrus extracts was accepted for the detection of Salmonella.This study shows that with citrus and citrus extract, detection of Salmonella is possible using only DHL media.Results suggest that infectious rate of non-typhoid Salmonella was high.

Detection of Non-Typhoidal Salmonella Using a Mechanism for Controlling Hydrogen Sulfide Production

To know the relation between NaCl concentration and hydrogen sulfide (H2S) production by MY Phenomenon of Salmonella, we developed a method to control H2S production by Salmonella in this study. Desoxycholate-hydrogen sulfide-lactose (DHL) agar was used as the selective medium for Salmonella. Triple sugar iron (TSI) agar was used as the screening medium. Citric acid disks were placed on DHL agar. NaCl was added to both media. After 24 hours incubation, H2S production on DHL agar was stimulated by citric acid, whereas production was suppressed by adding NaCl. The color change in the bottom of the TSI medium was due to the low production of black FeS. The production of FeS was reduced by lower H2S production by Salmonella with an increasing concentration of NaCl from 0.5% to 3%. The inhibition of the black color meant that the color change due to glucose fermentation could be seen clearly in the bottom of the agar. The current method cannot detect glucose fermentation but the addition of more NaCl to the TSI medium allowed the visualization of glucose fermentation by Salmonella. Although H2S production of salmonella was promoted by citrate etc., being controlled by sodium chloride was proved in this study. Thus, we had developed a possibility of novel technique for the detection of Salmonella etc.