ERP Micro December 2019

met the acceptance criteria of ISO 16140-2 guidelines (5) and were approved by the AFNOR Technical Committee prior to initiation of the collaborative study (6). The purpose of this collaborative study was to meet the requirements for both an AFNOR NF Validation following ISO 16140-2:2016 guidelines and for submission as an AOAC Official Methods of Analysis SM based on current AOAC guidelines and technical guidance from the Expert Review Panel on Microbiological Methods for Foods and Environmental Surfaces (7). The study compared the reproducibility of the candidate method to the ISO 11290- 1:1996/Amd.1:2004 reference method. The collaborative study was organized and conducted by ISHA. In addition to the AFNOR NF Validation MCS and collaborative studies, the GENE-UP ® method was validated according to the AOAC Guidelines (8) in a PTM study for a variety of foods and select environmental surfaces: deli ham (25 g & 125 g), deli roast beef (25 g), deli turkey (25 g), turkey hot dogs (25 g), fresh spinach (25 g), mixed bagged salad (25 g), cooked shrimp (25 g), smoked salmon (25 g), vanilla ice cream (25 g), Mexican soft cheese (25 g & 125 g), whole liquid egg (100 g), whey powder (375 g), and stainless steel surface sponges (9). During the PTM studies, the candidate method was compared to the USDA – Food Safety Inspection Service (FSIS) Microbiology Laboratory Guidebook (MLG) Chapter 8.10 Isolation and Identification of Listeria monocytogenes from Red Meat, Poultry, Ready-To-Eat Siluriformes (Fish) and Egg Products, and Environmental Samples (10) and the US Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) Chapter 10 Detection of Listeria monocytogenes in Foods and Environmental Samples, and Enumeration of Listeria monocytogenes in Foods (11) reference methods. Details of the PTM validation can be found in the supplementary materials.

Collaborative Study

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