Review Book

Reviewer 6

YES

5. Do you agree that the evidence or data from this and previous studies support the proposed applicability statement? Reviewer 1 YES Reviewer 2 YES Reviewer 3 YES Reviewer 4 YES Reviewer 5 YES Reviewer 6 YES 6. Are there sufficient data points per product evaluated in accordance with AOAC requirements? Reviewer 1 YES Reviewer 2 YES Reviewer 3 YES Reviewer 4 YES Reviewer 5 YES Reviewer 6 YES

7. General Comments about the Method Scope/Applicability: Reviewer 1

Method is applicable to a broad scope of foods

Reviewer 2 Reviewer 3

Appropriate

The scope and applicability look fine. I just have one comment. On page 19, of the OMA method, Section D.h., it is stated that the romaine lettuce should be homogenized. Is this correct? Was it homogenized in the SLV? If it was, then fine. If it was not, then this instruction should be revised to indicate that the lettuce should be soaked. GENE-UP Red page (manuscript page) 1. 8 (3)-2nd paragraph, line 4-should read “raw chicken breast” 2. 8(3)-raw fish is missing from the matrices list. 3. 9(4)-NCTC-spell out source and provide location (city, state) 4. 13(8)-missing are cooked ham, lettuce, liquid whole egg. 5. 15(10)-(g) should be Troemner Vortex-type mixer, and the Advanced digital Heavy should be (1) under that with 120V and 230V under that, then (2) should be Vortex-Genie Pulse, with (h) GENE-UP Lysis Rack Adaptor under it (see package insert) 6. 16(11)-CHROMID Salmonella is missing from page 150(2) list under Confirmation. 7. 17(12)-(g) “…cleaned and decontaminated” is also Safety. (also in IFU) 8. 17(12)-1st paragraph of Safety should be added to IFU. 9. 18(13)-D. Sample Enrichment-length of time for homogenization is missing here and in IFU; on page 10(5) it says the test portions were homogenized for 2 min. 10. 18(13)-(a)-raw ground beef (25 g) is not in AOAC RI Approved Protocols table in IFU 153(5). 11. 18(13)-(a)-IFU says BPW at room temperature, not in manuscript. Also, need to define “room temperature”

Reviewer 4