I am conducting a viability assay and have had some trouble deciphering what strain is the standard to test against. From what I can tell people uses so many different strains. I am testing Listeria, Salmonella, and Staph.
I have the Listeria ATCC number from a colleague at my university. Any help?
Now is better to use strain isolated from community. ATCC is used as control to test media or reagent.
ATCC has a culture collection as well. Instead of going through the environmental samples and sorting through all that, It would be easier, quicker, and potentially more reliable to get a strain from a recognized collection that other research on the same strain can be compared.
That was my thought on it. So are you saying to that the strain doesn't matter?
To use an accepted reference strain you could look into ISO standards since they mention for with defined strains the methods are tested.
In Salmonella testing for thermal death studies, previous researchers have used a variety of strains including Salmonella typhimurium, enteriditis, heidelberg etc. You should look at research literature to see what is typical.
Depend....... depend on what kind of food you are trying and also depend on the purpose of your research.......
When it comes to viability studies, it is common to use a cocktail of different strains, so that the study is more robust. Ideally, you could select strains that are usually found in the food you are testing (preferably those which are more difficult to kill) or even strains involved in previous food poisoning outbreaks. But if you're dealing with a project in its early stage, you can also use an ATCC strain, just to conduct the preliminary tests. Good luck!!
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