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  1. Laboratory Methods (Food)

BAM Chapter 5: Salmonella

Bacteriological Analytical Manual (BAM) Main Page


Wallace H. Andrews (ret.), Hua Wang, Andrew Jacobson (ret.), Beilei Ge, Guodong Zhang, and Thomas Hammack


Current Edition

BAM Chapter 5: Salmonella (September 2023 Edition) in PDF

Previous Editions

To obtain a copy of a prior version not currently posted, please contact Thomas Hammack

Revision History 

  • September 2023: Section D.7 updated by requiring the use of both typical and atypical Salmonella culture controls.

  • April 2023: Chapter 5 was converted to PDF and labeled as BAM Chapter 5: Salmonella (April 2023 Edition). Section C.28 updated to remove standing at room temperature and pH adjustment, which are steps not performed at the time of SLV and MLV.

  • November 2022: Sections C.28 and E.9 updated to include screenshots for AB 7500 Fast setup and representative Genie instrument outputs, recommended GspSSD2.0 as the preferred LAMP master mix, and updated template preparation method to include a final centrifugation step. Updated section C.7a to include oysters.

  • March 2022: Section C.28 updated to include dairy feed as a validated animal food matrix, AB 7500 Fast as an alternative LAMP assay platform, two additional reagent choices for LAMP, and removed duplicate testing recommendation for LAMP screening of Salmonella in animal food protocol; Section E.9.d updated to include AB 7500 Fast as an alternative LAMP assay platform, two additional reagent choices for LAMP, and removed duplicate testing recommendation for LAMP confirmation of Salmonella isolates protocol; Section E.11 was updated by linking SeqSero to Protocols.IO.

  • October 2021: Section C.2.c updated to correct a typo; Section E.11 serotyping submission information and shipping point of contact updated.

  • September 2021: Section D.7 updated to include serological-formulas of ATCC control cultures 12325 and 29934; Section E.9.c updated to remove SmartCycler instructions from the Real-time PCR confirmation test.

  • June 2021: Section A.27 updated to include ultraviolet light source; Section C.7 updated by changing nut/nut meat preparation procedure from blending to soaking; Section C.23 updated by removing erroneous requirement to adjust the pH of preenrichment before incubation; Section C29 added method for spent sprout irrigation water from alfalfa, mung bean, and broccoli varieties; Section D.7 updated by adding Green Fluorescent Protein control strains.

  • May 2021: Section C.28 updated to include an alternative positive control, a video demonstration, and software updates for LAMP screening for Salmonella in animal food protocol; Section E.9.d updated to include a video demonstration and software updates for LAMP confirmation of Salmonella isolates protocol; Section C.7.a updated to include mushrooms.

  • February 2021: Removed text from section E.9.b.

  • December 2020:Minor changes in sections D.10.  TSI interpretation, Section E.9.b. use biochemical confirmation and typos in section E.3.a, E.3.b, E.8 and Reference 2.

  • July 2020: Section c.10. Added sample set up for non-powder forms of allspice, cinnamon, cloves and oregano. Added reference 17.

  • February 2020: Section C28. Added LAMP screening method for animal food.

  • February 2020: Section E9. Added LAMP confirmation of Salmonella isolates protocol.

  • December 2019: Section C7. Limited the foods covered by Section C7 to those not listed elsewhere in Section C.

  • November 2019: Section C.10.c Added detailed procedure to prepare sample composites for oregano, cinnamon, allspice and cloves.

  • November 2019 - Section E9 updated to include additional options for identification of Salmonella.

  • July 2018 - Section C7 revised to include vegetables not included in C23 or C27.

  • March 2018: Added real-time quantitative PCR for confirmation of Salmonella isolates protocol and validated preenrichment changes for leafy produce, herbs and sprouts; Vegetables removed from revised Section C7; Validated Preenrichment broth change in section C23.

  • August 2016: Added the Salmonella Flipbook,  a pictorial general guide to aid analysts in the detection and identification of Salmonella growing on the plating media and screening tubes used in the BAM Chapter 5 Salmonella method.   See Section E. (Prepared By: Matthew J. Forstner, Laboratory Services, Minnesota Department of Agriculture). (PDF, 13Mb)

  • December 2015: A section for the Statens Serum Institute Procedure was added to Section E: Identification of Salmonella.

  • May 2014: The VITEK 2 method of Presumptive generic identification of Salmonella was updated.

  • February 2014: Section on Detection and isolation of Salmonella from shell eggs was replaced, and validation data and additional references were added in an Appendix.

  • August 2012: Made available in PDF format versions of Chapter 5: Salmonella and Appendix 1 (archived) from 2009 which were incorporated by reference in 21 CFR Parts 16 and 118: Federal Register Final Rule (July 9, 2009, 74 FR 33030): Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation.  

  • November 2011: Addition to Section C: Preparation of foods for isolation of Salmonella: Leafy green vegetables and herbs.

  • February 2011: Removed link to Appendix 1: Rapid Methods for Detecting Foodborne Pathogens (now archived).

  • December 2007: Mamey pulp method added, and Section D revised.

  • June 2006: Eggs method revised for shell eggs and liquid whole eggs.

  • April 2003: Frog legs method, Lactic casein, Rennet casein, Sodium caseinate and Rabbit carcass methods revised, top ears and other dog chew toys added. Removed section A.25, Mechanical shaker.

  • October 2001: Extension of the applicability of the orange juice method in section C.19 to apple juice and apple cider.

  • December 1999, March, 2000, August 2000, and final revision on November 14, 2000. (see the Introduction for a summary of changes).


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