Total Collaborative Study Protocol_Solus One Salmonella v1 1

[4.44 mL Solus  Salmonella  supplement per 1,000 mL Solus BPW (ISO)] to 37 ± 1°C for at least 2 h prior to 

its addition to a 375 g test portion in the sampling bag. Homogenize by hand massaging for 2 min ± 30 s 

and incubate at 41.5 ± 1°C for 20–22 h. 

( b )  Pasteurized Liquid Egg (100 g test portions) Pre‐warm 900 mL of Solus BPW (ISO) Medium supplemented with Solus  Salmonella  supplement 

[4.44 mL Solus  Salmonella  supplement per 1,000 mL Solus BPW (ISO)] to 37 ± 1°C for at least 2 h prior to 

its addition to a 100 g test portion in the sampling bag. Homogenize by hand massaging for 2 min ± 30 s 

and incubate at 41.5 ± 1°C for 20–22 h. 

( c )  Raw Salmon (fillet), Cheddar Cheese (shredded) and Romaine Lettuce (bagged) (25 g test 

portions)

Add 225 mL of Solus BPW (ISO) Medium supplemented with Solus  Salmonella  supplement [4.44 mL 

Solus  Salmonella  supplement per 1,000 mL Solus BPW (ISO)] to a 25 g test portion in the sampling bag. 

Homogenize for 2 min ± 30 s and incubate at 41.5 ± 1°C for 20–22 h. 

( d )  Paprika (powder) and Black Peppercorns (whole) (25 g test portions) Add 225 mL of Solus mBPW Medium supplemented with Solus  Salmonella  supplement [2.22 mL 

Solus  Salmonella  supplement per 1,000 mL Solus mBPW] to a 25 g test portion in the sampling bag. 

Homogenize for 2 min ± 30 s and incubate at 41.5 ± 1°C for 20–24 h. 

( e )  Cinnamon (powder) (25 g test portions)

Add 1,225 mL of Solus mBPW Medium supplemented with Solus  Salmonella  supplement [2.22 mL 

Solus  Salmonella  supplement per 1,000 mL Solus mBPW] to a 25 g test portion in the sampling bag. 

Homogenize by hand massaging for 2 min ± 30 s and incubate at 41.5 ± 1°C for 20–24 h. 

( f )  Honey Mustard Onion Seasoning and Flavored Ranch Seasoning (375 g test portions)

Add 3,375 mL of Solus mBPW Medium supplemented with Solus  Salmonella  supplement [2.22 mL

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