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Overall, the data generated during this evaluation demonstrates the reproducibility of this method. No statistically significant differences were observed between the presumptive method and the confirmed results. Recommendations It is recommended that the Solus One Salmonella assay be adopted as Official First Action status for the detection of Salmonella species in selected foods: raw beef trim (375 g), instant non-fat dry milk powder (NFDM, 375 g), pasteurized liquid egg (100 g), raw salmon (25 g), cheddar cheese (25 g), romaine lettuce (25 g), honey mustard season (375 g), flavored ranch seasoning (375 g), cinnamon powder (25 g), paprika powder (25 g) and whole black peppercorns (25 g) and two environmental surfaces (stainless steel: sponges and polystyrene: swabs). Acknowledgements We would like to extend a sincere thank you to the following collaborators for their dedicated participation in this study: Jerri Lynn Picket, Kim Sysoukrath, Jamie Goseland, Joseph Reynolds, Ryan Prince and Karli Kensel – Tyson/WBA Analytical – Springdale, AR Tom Krueger and Joel Steenstra – Summit Lab – Grand Rapids, MI Leslie Thompson & Nathan Clemens – SGS Vanguard Sciences - North Sioux City, SD Rainer Hofmann – SGS Vanguard Sciences – Freiburg, Germany Maria del Rosario Quezada Delgado – Senasica Mexico – Jiutepec Morelos, Mexico Ian O’Mahony – ALS Carlisle – Carlisle Cumbria, United Kingdom Yvonne Wood – Intertek Derby – Nottingham, United Kingdom Odelia van der Merwe – SMT Lab – Randburg, South Africa Amanda Dagutat & Michelle Maartens – Aspirata T/A NOSA Testing Laboratories - Midrand, South Africa Bill Centrella & Sean Pendleton – AFL Texas – Grand Prairie, TX Jessica Dyzel – Matrix Sciences – Columbus, OH Corey Brann & Erin Grubbs – Microbiology - Food, Q Laboratories, Cincinnati, OH We would like to extend a special thanks to the following team members at Q Laboratories, Inc. for their efforts during the collaborative study: Brandi Heiland and Colleen Sweeney. References (1) The Grocery Manufacturers Association, (2009) Control of Salmonella in Low-Moisture Foods Guidance . Pp. 1-81 (Accessed December 2019) (2) United States Food and Drug Administration, (2009) Guidance for Industry: Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Peanut- Derived Product as an Ingredient. http://www.fda.gov/RegulatoryInformation/Guidances/ucm115386.htm (Accessed December 2019)

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