Total Collaborative Study Protocol_Solus One Salmonella v1 1

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 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 )  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. 

( e )  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)

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