AOAC ERP MICRO AUGUST 2018

OMAMAN-31 E: AOAC RI PTM Report 091501 ERP Use Only - March 2016

Table 6: Inoculum Heat Stress Results a Matrix Test Portion Size

Inoculating Organism Salmonella Enteritidis ATCC 13076 Salmonella Kentucky ATCC 9263 Salmonella Muenchen BAA 1594 Salmonella Montevideo ATCC 8387

Agar TSA XLD TSA XLD TSA XLD TSA XLD

CFU/ g 3.8 x 10 9 7.8 x 10 8 5.6 x 10 8 1.4 x 10 8 5.4 x 10 8 1.8 x 10 8 8.2 X 10 8 2.4 X 10 8

Percent Injury

Pasteurized Liquid Whole Egg Cooked Breaded Chicken

100 g

79.47 %

325 g

75.00 %

Creamy Peanut Butter

25 g & 375 g

66.67 %

Pasteurized Processed American Cheese

25 g

70.73 %

TSA: Ttrypticase soy agar XLD: Xylose Lysine Deoxycholate a BHIB-grown cells heated at 50 ± 1°C for 10 ± 1 minute

AOAC Research Institute Expert Review Panel Use Only