AOAC RI ERP Final Action Recommendations eBook

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

Orange juice (25 mL) – Weigh 25 g test portion into 225 mL pre-warmed (35°C) universal pre-enrichment 1 broth, C(j), and swirl thoroughly. Let stand at room temperature for 55-65 minutes. Do not mix or adjust 2 pH. Incubate, B(m), at 35°C for 22-26 hours. 3 Note: Re-growth is required for this sample type. 4 Orange juice (25 mL) – Weigh 25 g test portion into 225 mL pre-warmed (41°C) BAX® System MP media, 5 C(a), and swirl thoroughly. Incubate, B(m), at 39-42°C for 22-26 hours. 6 Note: Re-growth is required for this sample type. 7 Nonfat dry milk (25 g) – Pour 25 g sample slowly over the surface of 225 mL pre-warmed (35°C) Brilliant 8 Green Water, C(c). Let stand at room temperature for 55-65 minutes. Do not mix or adjust pH. Incubate, 9 B(m), at 35°C for 22-26 hours. 10 Note: Re-growth is required for this sample type. 11 Stainless steel, ceramic tile, plastic – Add 225 mL pre-warmed (35°C) LB, C(e), to environmental sponge 12 in sample bag and swirl thoroughly. Let stand at room temperature for 55-65 minutes. Adjust pH to 13 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary. Incubate, B(m), at 35°C for 22-26 hours. 14 Stainless steel, ceramic tile, plastic – Add 225 mL pre-warmed (35°C) BPW, C(d), to environmental 15 sponge in sample bag and swirl thoroughly. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if 16 necessary. Incubate, B(m), at 35°C for 18-24 hours. 17 Cocoa (25 g) - Weigh 25 g test portion into sterile container. Use a stomacher, B(n), to homogenize 18 sample for 2 minutes with 225 mL reconstituted nonfat dry milk, C(i). Let stand at room temperature for 19 55-65 minutes, then swirl thoroughly to mix. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if 20 necessary. Add 0.45 mL 1% aqueous brilliant green dye solution, C(l), and mix well. Incubate, B(m), at 21 35°C for 22-26 hours. Transfer 10 µL enrichment to 500 µL BHI broth, C(b) before processing. 22 White pepper (25 g) - Weigh 25 g test portion into sterile container. Use a stomacher, B(n), to 23 homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) TSB, C(f). Let stand at room 24 temperature for 55-65 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary. 25 Incubate, B(m), at 35°C for 22-26 hours. 26 Dry Pet Food (375 g) – Weigh 375 g test portion into sterile container. Use a stomacher, B(n), to 27 homogenize sample for 2 minutes with approximately one-third to one-half of 3375 mL pre-warmed 28 (35°C) LB, C(e). Add the remainder of the pre-warmed media. Incubate, B(m), at 35°C for 22-26 hours. 29 Note: Re-growth is required for this sample type. 30 Dry Pet Food (375 g) – Weigh 375 g test portion into sterile container. Use a stomacher, B(n), to 31 homogenize sample for 2 minutes with approximately one-third to one-half of 3375 mL pre-warmed 32 (35°C) BPW, C(d). Add the remainder of the pre-warmed media. Incubate, B(m), at 35°C for 22-26 hours. 33 Note: Re-growth is required for this sample type. 34 E. Re-Growth 35 After enrichment, transfer 10 µL of the enrichment to 500 µL BHI broth, C(b). Incubate, B(m), at 37°C for 36 3 hours. 37

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