Microbiology Methods for ERP Review 3-2020

DRAFT 1 - AOAC - 05DEC2018

154

GENE-UP ® Salmonella 2 (SLM 2)

050555 - 02 - 2018-12 - en

AOAC RI Approved Protocols (N°XXXXXX)

Matrix

Protocol

◦ 100 g of sample. ◦ 900 mL of preheated buffered peptone water (BPW). ◦ Homogenize and incubate at +42°C ± 1°C for 22 ‑ 26 hours. ◦ 375 g of sample. ◦ 1125 mL of preheated buffered peptone water (BPW). ◦ Homogenize and incubate at +42°C ± 1°C for 22 ‑ 26 hours. ◦ 375 g of sample. ◦ 3375 mL of preheated buffered peptone water (BPW) + K 2 SO 3 . ◦ Homogenize and incubate at +35°C ± 1°C for 22 ‑ 26 hours. ◦ 375 g of sample. ◦ 1125 mL of preheated buffered peptone water (BPW). ◦ Homogenize and incubate at +42°C ± 1°C for 20 ‑ 24 hours. ◦ 375 g of sample. ◦ 3375 mL of preheated buffered peptone water (BPW). ◦ Homogenize and incubate at +42°C ± 1°C for 10 ‑ 24 hours. ◦ 375 g of sample. ◦ 3375 mL of preheated buffered peptone water (BPW). ◦ Homogenize and incubate at +42°C ± 1°C for 22 ‑ 26 hours.

Liquid egg/Powder egg

Whey protein powder/Instant non- fat dried milk

Garlic powder

Creamy peanut butter

Dark chocolate

Dry pet food

Outisde of NF VALIDATIOC or AOAC RI Certification

Matrix

Protocol

◦ 25 g of sample. ◦ 225 mL of buffered peptone water (BPW). ◦ Mix using a paddle blender. ◦ Incubate at +41.5°C ± 1°C for 18 ‑ 24 hours.

Standard procedure for animal food products

Outisde of NF VALIDATIOC or AOAC RI Certification

Protocols harmonized with GENE ‑ UP ® Cronobacter

Matrix

◦ X g (X mL) of sample. ◦ 5X mL of preheated buffered peptone water (BPW) + novobiocin (10 mg/L). ◦ Mix using a paddle blender. ◦ Incubate at +37°C ± 1°C for 20 ‑ 28 hours.

Milk powders, infant formula and infant cereals with and without probiotics (50 to 375 g)

◦ X g (X mL) of sample. ◦ 9X mL of buffered peptone water (BPW). ◦ Mix using a paddle blender. ◦ Incubate at +37°C ± 1°C for 20 ‑ 28 hours.

Ingredients and milk derivates (50 to 375 g)

Note: For environmental samples, the collection device should first be dampened with a sterile diluent (e.g., buffered peptone water) containing, if necessary, a suitable neutralizing agent (e.g., Lecithin ‑ Polysorbate ‑ L.Histidine ‑ Sodium thiosulfate mixture or Dey Engley). Note: Incubation conditions may have repercussions on short detection procedures. The temperatures indicated must be scrupulously respected. In particular, it is advisable to ensure that the conditions for preheating the enrichment broth enable the indicated temperature to be reached. The sample preparation time (time between the end of the enrichment broth pre ‑ heating phase and the start of the food sample incubation phase), must not exceed 45 minutes. It is recommended to use a ventilated incubator for the incubation phase. Note: Extending the enrichment time to 24 hours allows for performance improvement of the alternative method only for large portions of raw meat products.

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