Total Collaborative Study Protocol_Solus One Salmonella v1 1

Salmonella  culture and ten‐fold excess competitor organism, evenly distributed over the entire test area 

and sampled using sampling sponges (World Bioproducts EZ Reach Sponge Sampler with Hi Cap 

neutralizing buffer). For plastic environmental surfaces, 1” x 1” areas were inoculated with 0.10 mL 

diluted  Salmonella  culture, evenly distributed over the entire area and sampled using sampling swabs 

(generic, multiple sources, pre‐moistened with Letheen neutralizing buffer). For the un‐inoculated test 

areas, sterile BHI broth was evenly distributed over the entire test area. Surfaces were dried for 16–24 h 

at room temperature (15–25°C) prior to sampling. Inoculation levels for the environmental surfaces 

were determined by plating out inoculum aliquots onto TSA in triplicate. 

Each surface was sampled with respective devices using horizontal and vertical sweeping motions. 

Sampled sponges were placed in a sterile sampling bag containing sufficient neutralizer to cover the 

sponge; and swabs were placed into a sterile sampling tube. Samples were stored at 4 ± 2°C for 2 h ± 15 

min prior to enrichment.  

Supplemented BPW Medium was pre‐warmed to 37 ± 1°C for at least 2 h prior to addition of 100 mL 

and 10 mL pre‐warmed supplemented BPW Medium to sponges and swab samplers respectively. 

Samples were subsequently incubated for 16–20 h at 41.5 ± 1°C. All stainless steel and plastic 

environmental surface samples were randomized, blind coded and then analyzed by the Solus One 

Salmonella automated sample preparation method. All stainless steel environmental surface samples 

were also analyzed by the Solus One  Salmonella manual method. 

In addition, 900 mL and 1,125 mL supplemented BPW Medium pre‐warmed to 37 ± 1°C for at least 2 

h, were added to 100 g and 375 g food test portions respectively; whereas 225 mL supplemented BPW 

Medium was added to 25 g food test portions. All food test samples were subsequently incubated for 

20–22 h at 41.5 ± 1°C, except for NFDM test samples which were incubated for 21–22 h at 41.5 ± 1°C. All 

food test samples were randomized, blind coded and then analyzed by the Solus One  Salmonella

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