Microbiology Methods for ERP Review 3-2020

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GENE-UP SLM Matrix Extension

June 19, 2017

GENE ‐ UP Salmonella Method

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Chicken Carcass Rinsate (30 mL) 3 Chicken carcasses were inoculated with Salmonella enterica subsp. Abaetetuba. A 30 mL rinsate test 4 portion was homogenized with 30 mL of pre ‐ warmed (42°C) BPW and incubated at 41.5 ‐ 42°C for 18 ‐ 24 h. 7 Fresh raw ground chicken was inoculated with Salmonella enterica subsp. Enteritidis and evaluated using 8 two enrichment media, mTSB and BPW. The test portions were homogenized with 225 mL media and 9 incubated at 41.5 ‐ 42°C for 18 ‐ 24 h. 12 Beef trim was inoculated with Salmonella enterica subsp. Hadar and evaluated using two enrichment 13 media, mTSB and BPW, at two time points, 10 and 24 h. The test portions were homogenized with 1125 mL 14 prewarmed (42°C) media and incubated at 41.5 ‐ 42°C for 10 ‐ 24 h. Samples from 10 and 24 h of enrichment 15 were tested on the GENE UP. 18 Raw ground pork was inoculated with Salmonella enterica subsp. Houtenae and evaluated using two 19 enrichment media, mTSB and BPW, at two time points, 10 and 24 h. The test portions were homogenized 20 with 1125 mL prewarmed (42°C) media and incubated at 41.5 ‐ 42°C for 10 ‐ 24 h. Samples from 10 and 24 h 21 of enrichment were tested on the GENE UP. 24 Raw ground bison was inoculated with Salmonella enterica subsp. Abortusequi and evaluated at two 25 enrichment time points, 10 and 24 h. The test portions were homogenized with 1125 mL prewarmed (42°C) 26 BPW and incubated at 41.5 ‐ 42°C for 10 ‐ 24 h. Samples from 10 and 24 hours of enrichment were tested on 27 the GENE UP. 30 Liquid egg was inoculated with Salmonella enterica subsp. Typhimurium. A 100 g test portion was 31 homogenized with 900 mL of pre ‐ warmed (42°C) BPW and incubated at 41.5 ‐ 42°C for 22 ‐ 26 h. 34 Powdered egg was inoculated with Salmonella enterica subsp. Abony. A 100 g test portion was 35 homogenized with 900 mL of pre ‐ warmed (42°C) BPW and incubated at 41.5 ‐ 42°C for 22 ‐ 26 h. 38 Whey protein powder was inoculated with Salmonella enterica subsp. Newport. A 375 g test portion was 39 homogenized with 1125 mL of pre ‐ warmed (42°C) BPW and incubated at 41.5 ‐ 42°C for 22 ‐ 26 h. 42 Instant nonfat dried milk was inoculated with Salmonella enterica subsp. Salford. A 375 g test portion was 43 homogenized with 1125 mL of pre ‐ warmed (42°C) BPW and incubated at 41.5 ‐ 42°C for 22 ‐ 26 h. 46 Dry pet food was inoculated with Salmonella enterica subsp. Paratyphi B. A 375 g test portion was 47 homogenized with 3375 mL of pre ‐ warmed (42°C) BPW and incubated at 41.5 ‐ 42°C for 22 ‐ 26 h. 5 6 Fresh Raw Ground Chicken (25 g) 10 11 Beef Trim (375 g) 16 17 Raw ground pork (375 g) 22 23 Raw ground bison (375 g) 28 29 Liquid egg (100 g) 32 33 Powdered egg (100 g) 36 37 Whey protein powder (375 g) 40 41 Instant nonfat dried milk (375 g) 44 45 Dry pet food (375 g)

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