AOAC ISPAM Meeting eBook, March 17 2015

Proposed Charge

“The charge of the working group is to provide recommendations for the process of harmonizing the US (BAM/MLG) and ISO Salmonella reference culture methods. The first step of this process is to determine if there are matrices for which the US and ISO Salmonella methods are statistically equivalent using ISO16140 Part 2. This will be done through the analysis of available existing data and through side-by-side comparisons of the methods with selected matrices. This comparative data will be the basis for determining which steps should be taken to harmonize the US and ISO Salmonella methods.”

Existing Data • AOAC Official Method 2002.10

– Salmonella Detection in Fresh Cheese, Dried Egg Products, and Fresh Chilled and Frozen Poultry

• DuPont/Campden data – Chilled ready meal (vegetable bake), Hard Cheese, Soft Cheese, RTE Salad, Milk Chocolate, Prawns, Black Pepper, Dry Pet Food, Raw Pizza Dough, Egg and Cress Sandwiches, and Custard