AOAC RI ERP Final Action Recommendations eBook

Dupont BAX Salmonella Pre- Collaborative Study For Expert Review Panel Use Only Do Not Distribute

temperature for 55-65 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary. 1 Incubate, B(m), at 35°C for 22-26 hours. 2 Note: Re-growth is required for peanut butter. 3 Ground turkey, chicken wings (25 g) - Weigh 25 g test portion into sterile container. Use a stomacher, 4 B(n), to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) BPW, C(d). Incubate, B(m), at 5 35°C for 16-24 hours. 6 Poultry rinse (30 mL) – Combine 30 mL BPW rinsate with 30 mL pre-warmed (35°C) BPW, C(d), into 7 sterile container. Incubate, B(m), at 35°C for 22-26 hours. 8 Dried Eggs (25 g) – Weigh 25 g test portion into sterile container. Add approximately 15 mL pre-warmed 9 (35°C) LB, C(e), to sample and stir to smooth. Add 3 additional aliquots of LB of 10 mL, 10 mL, and 190 10 mL (total media volume 225 mL), stirring after each addition. Let stand at room temperature for 55-65 11 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary. Incubate, B(m), at 35°C for 12 22-26 hours. 13 Dried eggs, ice cream, peanut butter (25 g) - Weigh 25 g test portion into sterile container. Use a 14 stomacher, B(n), to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) BPW, C(d). 15 Incubate, B(m), at 35°C for 22-26 hours. 16 Note: Re-growth is required for peanut butter. 17 Shell Eggs (~1,000 mL) – Combine 20 eggs into sterile container with 2,000 mL pre-warmed (42°C) BAX® 18 System MP media, C(a). Incubate, B(m), at 42°C for 48 hours. 19 Frozen peas, cream cheese, ice cream, infant formula (25 g) - Weigh 25 g test portion into sterile 20 container. Use a stomacher, B(n), to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) 21 LB, C(e). Let stand at room temperature for 55-65 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N 22 NaOH, C(k), if necessary. Incubate, B(m), at 35°C for 22-26 hours. 23 Frozen peas, cream cheese (25 g) – Weigh 25 g test portion into sterile container. Use a stomacher, B(n), 24 to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) BAX® System MP media, C(a). 25 Incubate, B(m), at 35°C for 22-26 hours. 26 Fresh bagged lettuce (25 g) - Weigh 25 g test portion into sterile container. Add 225 mL pre-warmed 27 (35°C) LB, C(e), and swirl 25 times clockwise and 25 times counterclockwise. Let stand at room 28 temperature for 55-65 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary. 29 Incubate, B(m), at 35°C for 22-26 hours. 30 Fresh bagged lettuce (25 g) – Weigh 25 g test portion into sterile container. Add 225 mL pre-warmed 31 pre-warmed (35°C) BAX® System MP media, C(a), and swirl 25 times clockwise and 25 times 32 counterclockwise. Incubate, B(m), at 35°C for 22-26 hours. 33 Ice cream (25 g) – Weigh 25 g test portion into sterile container. Use a stomacher, B(n), to homogenize 34 sample for 2 minutes with 225 mL pre-warmed (35°C) Brilliant Green Water, C(c). Incubate, B(m), at 35 35°C for 22-26 hours. 36

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