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Changes are recommended in the AOAC method for detection and identification of salmonellae in egg products to prevent the analyst from discarding atypical cultures; certain TSI agar cultures are tested with lysine iron agar before discarding them as not salmonellae. These changes were necessary since several investigators have isolated lactose-fermenting salmonellae from clinical cases and foods, and sucrose-fermenting salmonellae have also been reported.
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Paul L Poelma (1968) studied this question.
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