Table 1. Conditions for enrichment, isolation, and confirmation of 9 kinds of foodborne pathogenic microorganisms

Microorganisms	Enrichment		Isolation		Confirmation
	Medium	Condition	Medium	Condition
B. cereus	-	-	Mannitol egg yolk	30°C, 24 h	VITEC 2–compact
			polymyxin agar
C. perfringens	Cooked meat agar	37°C, 24 h,	Perfringens agar base	37°C, 24 h	VITEC 2–compact
		anaerobic
C. jejuni	Bolton broth	37°C, 5 h,			VITEC 2–compact
		microaerophilic	Modified Campy blood	42°C, 48 h,
		42°C, 48 h,	free agar base	microaerophilic
		microaerophilic
E. coli O157:H7	mTSB*	37°C, 24 h	TC-SMAC*, BCIG*	37°C, 24 h	VITEC 2–compact
L. monocytogenes	UVM-modified Listeria	30°C, 24 h	Oxford agar	30°C, 24 h	API Listeria
	selective agar base
Salmonella spp.	Peptone water,	37°C, 24 h	MacConkey	37°C, 24 h	VITEC 2–compact
	Rappaport-Vassiliadis	42°C, 24 h
S. aureus	TSB*	37°C, 24 h	Baird-Parker agar	37°C, 24 h	VITEC 2–compact
Y. enterocolitica	PSBB*	10°C, 10 d	MacConkey, CIN*	30°C, 24 h	VITEC 2–compact
V. parahaemolyticus	Alkaline peptone water	37°C, 24 h	TCBS*	37°C, 24 h	VITEC 2–compact