Total Collaborative Study Protocol_Solus One Salmonella v1 1

Method Modification to Extend the Matrix Claim of Solus One Salmonella  method for the Detection of Salmonella  species in Spices and Flavor blends  AOAC Performance Tested Method SM  101801

Abstract  

Background: Solus One  Salmonella  is designed to accurately detect  Salmonella  species ( Salmonella 

enterica  subspecies enterica ,  salamae , arizonae , diarizonae , houtenae ,  indica and  Salmonella bongori ) 

from select food matrices and environmental surfaces, using an antibody‐based technology test system 

combined with manual or automated sample preparation method. The method has previously been 

granted certification as Performance Tested Method SM  (PTM) 101801 for six food matrices (raw beef 

trim, pasteurized liquid egg, raw salmon, cheddar cheese, Romaine lettuce, non‐fat dry milk), and two 

environmental surfaces (stainless steel and polystyrene).  

Objective: This report details a level 3 method modification study to validate herbs, spices and 

flavorings: whole black peppercorns, paprika powder and cinnamon powder (25 g sample size) plus 

honey mustard onion seasoning and flavored ranch seasoning (375 g sample size). 

Methods: The Solus One  Salmonella method was evaluated for inclusivity and exclusivity and compared 

with the U.S. Food and Drug Administration Bacteriological Analytical Manual Chapter 5:  Salmonella

(July 2018) in the matrix comparison study. 

Results: For the inclusivity and exclusivity evaluation, Solus One  Salmonella  correctly detected all target 

organism isolates and correctly excluded all non‐target strains that were analyzed. In the method 

comparison study, the Solus One  Salmonella automated sample preparation method demonstrated no 

significant differences based on probability of detection statistical analysis between presumptive and

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