The rapid automated optical procedure for simultaneous detection of salmonellae and listeriae in foods was recently studied at Wayne State University in the US. Foods (pasteurised milk, shell eggs, raw chicken meat, raw meat mince, raw pork, hot dogs, sausages and delicatessen meat samples) were inoculated with a mixture of salmonellae and listeriae (10-50 sublethally-injured cells of each) and incubated in modified universal pre-enrichment broth at 35C for 6 h, prior to transferring 4 ml aliquots into selective liquid media. Following an overnight incubation in a BioSys instrument at 35C, salmonellae were detected by a sharp decline in light transmittance and black colouration of the media due to H2S production, and listeriae were detected by esculin hydrolysis. Results showed that detection of listeriae was delayed by 1 h in the presence of salmonellae, but that of salmonellae was unaffected by the presence of listeriae. Detection and confirmation of the pathogens required a total of approx. 30 h (24 h for detection and 6 h for PCR confirmation). 70 naturally contaminated foods were used to validate the detection procedure. Full findings are published in the International Journal of Food Microbiology ISN 0168-1605.