Total Collaborative Study Protocol_Solus One Salmonella v1 1

Yi Chen  U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch 

Pkwy, College Park, MD 20740 

Yvonne Salfinger 

2935 Parrish Drive, Tallahassee, FL 32309

Michael Brodsky  Brodsky Consultants, 73 Donnamora Crescent, Thornhill, Ontario L3T 4K6, Canada 

Scope of method  

( a )  Target organisms .— Salmonella  species  (Salmonella enterica and  Salmonella bongori), and 

Salmonella  subspecies   (Salmonella enterica  subspecies enterica, Salmonella enterica  subspecies 

salamae ,  Salmonella enterica  subspecies arizonae ,  Salmonella enterica  subspecies diarizonae , 

Salmonella enterica  subspecies houtenae , and  Salmonella enterica  subspecies  indica). 

( b )  Matrices .— raw beef trim (>30% fat content, 375 g), pasteurized liquid egg (100 g), raw 

salmon (fillet, 25 g), cheddar cheese (shredded, 25 g), Romaine lettuce (bagged, 25 g), non‐fat dry milk 

powder (NFDM, 375 g), stainless steel (18 gauge: 304 food grade with a brushed finish) and plastic 

(polystyrene) environmental surface. 

            Method Modification Matrices .— honey mustard onion seasoning (375 g), flavored ranch 

seasoning (ingredients: maltodextrin, salt, monosodium glutamate, dried onion, spices, dried garlic,

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