AOAC-RI ERP Micro June 2016
OMAMAN-29 A/ Collaboartive Study Manuscript OMA ERP June 2016 ERP Use Only
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Table 1: Participation of each Collaborating Laboratory a
Raw Chicken Breast Fillet a,b
Deli Turkey a,b
Lab
1 2 3 4 5 6 7 8 9
Y Y Y Y Y Y Y N Y N Y Y Y
Y Y Y Y Y Y Y Y Y Y N Y
10 11 12 13
Y a Y= Collaborator analyzed the food type; a N= Collaborator did not analyze food type
2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8 9 0 1 2 3
Table 2: Heat-Stress Injury Results
CFU/MOX (Selective Agar)
CFU/TSA (Non-Selective Agar)
Test Organism a
Degree Injury b
Matrix
Listeriamonocytogenes ATCC 19115
9.1 x 10 8
2.5 x 10 9
Deli Turkey
60.8%
a ATCC- American Type Culture Collection
b Cultures were heat stressed for 10 minutes at 55 o C in a recirculating water bath.
AOAC Research Institute Expert Review Panel Use Only
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