Microbiology Methods for ERP Review 3-2020

127

12

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

Reference Method Number of Replicates

1:4 BPW 25 g FDA ‐ BAM

1:4 BPW 25 g FDA ‐ BAM

1:10 BPW + 0.5% K 2 SO 3 25 g FDA ‐ BAM

1:4 BPW 25 g FDA ‐ BAM

1:10 BPW 25 g FDA ‐ BAM

1:10 BPW 25 g FDA ‐ BAM

GENE-UP SLM Matrix Extension June 19, 2017 Table 3. Salmonella Detection Kit Matrix Study Details (continued) 1 Food Type Salmonella enterica serovar Equilibration Protocol GENE ‐ UP Salmonella Protocols Reference Method Test Portion Size Newport 105806 375 g

375 g

375 g

375 g

375 g

375 g

2 weeks at room temp

2 weeks at room temp

2 weeks at room temp

2 weeks at room temp

2 weeks at room temp

2 weeks at room temp

c Independent Laboratory used ATCC BAA ‐ 1577. 4 5

Garlic powder a BMX 105796 c ( lyophilized )

( lyophilized )

BMX 105811 ( lyophilized )

b Matrix only tested by the Independent Laboratory. 3

a Matrix also tested by the Independent Laboratory. 2

Cerro

Salford

116096

Potsdam

Arizonae

IMVS 1710

(lyophilized)

Paratyphi B

BMX: 115978

ATTC #25957,

ATTC #10723; BMX:

Dry pet food

Creamy peanut butter a

Dark chocolate

Whey protein

NFDM

49% Cocoa