The United States Department of Agriculture-Food Safety Inspection Service (USDA-FSIS) has instituted Salmonella pathogen reduction performance standards for the meat processing and packaging industry. Salmonella was targeted “because it is the primary cause of foodborne illness among enteric pathogens”.
Rainbow Agar Salmonella utilizes an enhanced detection chemistry to determine H2S production among Salmonella spp. Black colonies are formed by even weak H2S producing strains. In addition, novel selective agents increase the recovery rate of Salmonella while inhibiting the growth of other enteric bacteria and inhibiting H2S production by Citrobacter and other H2S positive enteric species.