Review Book

For the study, a false positive rate of 2.2%, along with a false negative rate of 0.9% for the alternative confirmation and a false negative rate of 0.5% for the traditional confirmation were obtained. For the candidate method, variations observed within laboratory analysis (repeatability) and between laboratories (reproducibility) were the same, indicating consistency in the method’s performance by individual users and between users at different facilities. No statistically significant differences were observed between the presumptive and confirmed results (using either the alternative or traditional confirmation procedure) for the candidate method nor between the candidate and reference methods as found by the study. The validated alternative confirmation procedure, using CHROMID Salmonella and ASAP allows end users to save an additional 24 hours of time when confirming presumptive positive samples. It is recommended that the GENE-UP ® Salmonella (SLM) method be adopted as Official First Action status for the detection of Salmonella species in a broad range of foods and select environmental surfaces: 25 g test portions of fresh raw ground chicken, fresh raw chicken breast, fresh raw ground beef (80% lean), fresh raw fish, creamy peanut butter, vanilla ice cream, dry pet food and milk chocolate; for 30 mL test portions of chicken carcass rinse; for 100 g test portions of pasteurized liquid eggs and powdered egg; for 375 g test portions of fresh raw ground beef (80% lean), raw beef trim, raw ground pork, raw ground bison, whey protein powder, dry pet food, creamy peanut butter, garlic powder, bulk bagged Romaine lettuce, dark chocolate and milk chocolate; for stainless steel environmental sponges. Recommendations

Acknowledgements

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