Determining Prevalence of Salmonella in Beef (Ground and Intact).

Monitoring the production of safe beef free of Salmonella is important to its producers, regulators, and consumers. For testing, beef may be intact, nonintact, or ground, where either the ground beef is used for testing or a surface swab of the beef is used. Here is described the procedure for rapidly detecting the presence of Salmonella in beef samples and the necessary steps to confirm and identify the Salmonella present.