Microbiology Methods for ERP Review 3-2020

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(b) Milk chocolate (25 g) . ― Add 225 mL of reconstituted non-fat dry milk. Homogenize and incubate at 35 ± 1°C for 22-26h. (c) Chicken carcass rinse (30 mL) . ― Add 30 mL of pre-warmed (42 ± 1°C) BPW. Homogenize and incubate at 42 ± 1°C for 18–24 h. (d) Raw beef trim, raw ground pork and raw ground bison (375 g) . ― Add 1125 mL of pre- warmed (42 ± 1°C) BPW or modified tryptic soy broth (mTSB). Homogenize and incubate at 42 ± 1°C for 10–24 h. Note – only BPW can be used for raw ground bison. (h) Romaine lettuce (375 g) . ― Add 1125 mL of pre-warmed (42 ± 1°C) BPW. Homogenize and incubate at 42 ± 1°C for 22–26 h. (1) Five enriched samples can also be wet pooled. After incubation, mix the contents of each sample bag and combine 1 mL from each sample into a prelabeled tube. (i) Pasteurized liquid egg and powdered egg (100 g) . ― Add 900 mL of pre-warmed (42 ± 1°C) BPW. Homogenize and incubate at 42 ± 1°C for 22–26 h. (j) Whey protein powder & instant non-fat dried milk (375 g) . ― Add 1125 mL of pre- warmed (42 ± 1°C) BPW. Homogenize and incubate at 42 ± 1°C for 22–26 h. (k) Garlic powder (375 g) . ― Add 3375 mL of pre-warmed (42 ± 1°C) BPW + K 2 SO 3 . Homogenize and incubate at 42 ± 1°C for 22–26 h. (l) Creamy peanut butter (375 g) . ― Add 3375 mL of pre-warmed (42 ± 1°C) BPW. Homogenize and incubate at 42 ± 1°C for 20–24 h. (m) Dark chocolate (375 g) . ― Add 3375 mL of pre-warmed (42 ± 1°C) BPW. Homogenize and incubate at 42 ± 1°C for 10–24 h. Alternatively, add 3375 mL of pre-warmed (36 ± 1°C) BPW. Homogenize and incubate at 36 ± 1°C for 22-26h. (n) Milk Chocolate (375g) . ― Add 3375 mL of reconstituted non-fat dry milk containing 0.01% brilliant green solution. Homogenize and incubate at 35 ± 1°C for 22-26h. (o) Dry pet food (375 g) . ― Add 3375 mL of pre-warmed (42 ± 1°C) BPW. Homogenize

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