Total Collaborative Study Protocol_Solus One Salmonella v1 1

Solus  Salmonella  supplement per 1,000 mL Solus mBPW] 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 20–24 h. 

( g )  Non‐Fat Dry Milk Powder (375 g test portions)

Pre‐warm 1,125 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 375g test portion in the sampling bag. Homogenize by hand massaging for 2 min ± 30 s 

and incubate at 41.5 ± 1°C for 21–22 h. 

( h )  Stainless Steel environmental surface

For 4” x 4” surface area, sample surface with sterile sampling sponge device (e.g. World Bioproducts 

EZ Reach Sponge Sampler with HiCap neutralizing broth or Hygiena equivalent). Follow sampling device 

manufacturers’ instructions for correct use, storage and transport. Pre‐warm 100 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 the sampled sponge in the 

sampling bag. Homogenize by hand massaging for 2 min ± 30 s and incubate at 41.5 ± 1°C for 16–20 h. 

( i ) 

Plastic environmental surface

For 1” x 1” surface area, sample surface with sterile sampling swab (e.g. sponge or foam pre‐

moistened with Letheen broth). Follow sampling device manufacturers’ instructions for correct use, 

storage and transport. Pre‐warm 10 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 the sampled swab in the sampling tube. Homogenize by vortex 

mixing for 2 min and incubated at 41.5 ± 1°C for 16–20 h. 

( j )  Following the incubation, gently agitate each bag or tube and transfer a 1 mL aliquot to a 

polypropylene test tube. Heat tubes at a temperature of 85–100°C for 15 – 20 min.

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