Microbiology Methods for ERP Review 3-2020

126

11

0.2 ‐ 2 cfu/test portion – 20 2 ‐ 5 cfu/test portion – 5

0.2 ‐ 2 cfu/test portion – 20 2 ‐ 5 cfu/test portion – 5

0.2 ‐ 2 cfu/test portion – 20 2 ‐ 5 cfu/test portion – 5

0.2 ‐ 2 cfu/test portion – 20 2 ‐ 5 cfu/test portion – 5

0.2 ‐ 2 cfu/test portion – 20 2 ‐ 5 cfu/test portion – 5

0.2 ‐ 2 cfu/test portion – 20 2 ‐ 5 cfu/test portion – 5

0.2 ‐ 2 cfu/test portion – 20 2 ‐ 5 cfu/test portion – 5

0 cfu/test portion – 5

0 cfu/test portion – 5

0 cfu/test portion – 5

0 cfu/test portion – 5

0 cfu/test portion – 5

0 cfu/test portion – 5

0 cfu/test portion – 5

Reference Method Number of Replicates USDA/FSIS MLG

1:10 BPW 25 g FDA ‐ BAM

25 g USDA/FSIS MLG

25 g USDA/FSIS MLG

USDA/FSIS MLG

25 g USDA/FSIS MLG

USDA/FSIS MLG

1:4 BPW 25 g

1:10 BPW 100 g

GENE-UP SLM Matrix Extension June 19, 2017 Table 3. GENE UP Salmonella Matrix Study Details 1 Food Type Salmonella enterica serovar Equilibration Protocol GENE ‐ UP Salmonella Protocols Reference Method Test Portion Size Chicken carcass rinse 2 ‐ 8°C for 48 ‐ 72 h 30 mL 1:1 BPW 30 mL Abaetetuba

25 g

1:10 BPW and mTSB 375 g

375 g

100 g

375 g

100 g

1:4 BPW and mTSB

1:4 BPW and mTSB

2 ‐ 8°C for

2 ‐ 8°C for

2 ‐ 8°C for

2 ‐ 8°C for

2 ‐ 8°C for

2 weeks at room temp

48 ‐ 72 h

48 ‐ 72 h

48 ‐ 72 h

48 ‐ 72 h

48 ‐ 72 h

BMX 108001 ( fresh )

( lyophilized )

BMX 105817 ( fresh )

BMX 105799 ( fresh ) Hadar

BMX 113222 ( fresh )

ATCC 14028 ( fresh )

Abony

NCTC 8244 (fresh)

Houtenae

Enteritidis

ACM 5080

ATCC 51956

ATCC 13076

ATCC 43974

Abortusequi

Typhimurium

Liquid egg b

Beef trim a

Raw ground chicken a 93% Lean

Raw ground pork 75% Lean

Ground bison 90% Lean

Powdered egg

2

3

4