Foodproof Salmonella Detection Kit. Performance Tested Method 120301

The foodproof Salmonella Detection Kit was previously validated in the Performance Tested Methods program for the detection of Salmonella species in a variety of foods, including milk powder, egg powder, coconut, cocoa powder, chicken breast, minced meat, sliced sausage, sausage, smoked fish, pasta,...

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Bibliographic Details
Published in:Journal of AOAC International 2009-11, Vol.92 (6), p.1876-1884
Main Authors: Lindhardt, Charlotte, Schönenbrücher, Holger, Slaghuis, Jörg, Bubert, Andreas, Ossmer, Rolf, Junge, Benjamin, Berghof-Jäger, Kornelia
Format: Article
Language:English
Subjects:
Culture Media
DNA, Bacterial - chemistry
DNA, Bacterial - genetics
Food Contamination - analysis
Food Microbiology
Indicators and Reagents
Reagent Kits, Diagnostic
Reference Standards
Reproducibility of Results
Reverse Transcriptase Polymerase Chain Reaction
Salmonella - chemistry
Salmonella - genetics
Salmonella enterica - chemistry
Salmonella enterica - genetics
Solutions
Temperature
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Summary:The foodproof Salmonella Detection Kit was previously validated in the Performance Tested Methods program for the detection of Salmonella species in a variety of foods, including milk powder, egg powder, coconut, cocoa powder, chicken breast, minced meat, sliced sausage, sausage, smoked fish, pasta, white pepper, cumin, dough, wet pet food, dry pet food, ice cream, watermelon, sliced cabbage, food dye, and milk chocolate. The method was shown to be equivalent to the U.S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) and the U.S. Department of Agriculture, Food Safety and Inspection Service's Microbiology Laboratory Guidebook reference culture procedures. In the first Emergency Response Validation (ERV) extension study, peanut butter was inoculated with S. enterica. ser Typhimurium. For the low inoculation level (1.08 CFU/25 g), a Chi-square value of 2.25 indicated that there was no significant performance difference between the foodproof Salmonella Detection Kit and the FDA-BAM reference method. For high-level inoculation (11.5 CFU/25 g) and uninoculated control, there was 100% agreement between the methods. In the second ERV extension study, peanut butter was inoculated with S. enterica. ser Typhimurium. For both inoculation levels (0.1 and 0.5 CFU/25 g by most probable number), Chi-square values of 0 indicated that there was no significant performance difference between foodproof Salmonella Detection Kit and the FDA-BAM reference method.
ISSN:1060-3271