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Curiale MS, Gangar V, Gravens C, Agin JR, Bound A, Bowles L, Brockman R, Brusatti L, Bulawka CE, Cohen A, Deeks C, Eklund CA, Fukuoka J, Gangar V, Hammer C, Harris L, Hoffman C, Jost-Keating K, Keng JG, Kerdahi K, Krzyanowski W, Manley D, Miller C, Mondon D, Neufang K, Niroomand F, Plante R, Post L, Roman M, Rude D, Raghubeer EV, Ryder J, Smith C, Stoltzner L, Thomas L, Vanderbilt B, Wright T. VIDAS Enzyme-Linked Fluorescent Immunoassay for Detection of Salmonella in Foods: Collaborative Study. J AOAC Int 2020. [DOI: 10.1093/jaoac/80.3.491] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
The VIDAS SLM method for detection of Salmonella was compared with the Bacteriological Analytical Manual (BAM)/AOAC culture method in a collaborative study. Twenty laboratories participated in the evaluation. Each laboratory tested one or more of 6 test products: milk chocolate, nonfat dry milk, dried whole egg, soy flour, ground black pepper, and ground raw turkey. No significant differences (P< 0.05) were observed between the 2 methods. The 2 methods were in agreement for 99% of 1544 samples analyzed. Of the 20 samples out of agreement, 8 were VIDAS SLM positive and BAM/AOAC negative, and 12 were VIDAS SLM negative and BAM/AOAC positive. The VIDAS SLM method for detection of Salmonella in foods has been adopted first action by AOAC INTERNATIONAL.
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Affiliation(s)
- Michael S Curiale
- Silliker Laboratories Group, Inc., Corporate Research Center, 160 Armory Dr, South Holland, IL 60473
| | - Vidhya Gangar
- Silliker Laboratories Group, Inc., Corporate Research Center, 160 Armory Dr, South Holland, IL 60473
| | - Carol Gravens
- bioMérieux Vitek, Inc., 595 Anglum Rd, Hazelwood, MO 63042-2320
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Hammack TS, Amaguaña RM, Andrews WH, Al-Hasani SM, Asmundson R, Battista K, Beatty SJ, Berges-Soubies VA, Bozicevich T, Brooks D, Case J, Coles C, Copeland F, Davis-Debella PE, Entis P, Feldsine P, Fourcade L, Garcia GR, Goins DG, Jackson T, Koch S, Lafogiannis JA, Lee J, Lerner I, McIntyre D, McKee B, McNally S, Muchnik V, Mui L, Pfundheller R, Raghubeer EV, Rains D, Ruscica G, Schmieg J, Sellers R, Smoot M, Sobol R, Thunberg R, Torres S, Trinidad LF, Tuncan E, Watson JM. Rappaport-Vassiliadis Medium for Recovery of Salmonellaspp. from Low Microbial Load Foods: Collaborative Study. J AOAC Int 2019. [DOI: 10.1093/jaoac/84.1.65] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Twenty-three laboratories participated in a collaborative study to compare the relative effectiveness of Rappaport-Vassiliadis (RV) medium incubated at 42°C, selenite cystine (SC) broth (35°C), and tetrathionate (TT) broth (35 and 43°C) for recovery of Salmonella from the following foods with a low microbial load: dried egg yolk, dry active yeast, ground black pepper, guar gum, and instant nonfat dry milk. For dry active yeast, lauryl tryptose (LT) broth, incubated at 35°C, was used instead of SC broth. All of the foods were artificially inoculated with single Salmonella serovars, that had been lyophilized before inoculation, at high and low target levels of 0.4 and 0.04 colony forming units/g food, respectively. For analysis of 870 test portions, representing all of the foods except yeast, 249 Salmonella-positive test portions were detected by RV medium, 265 by TT broth (43°C), 268 by TT broth (35°C), and 269 by SC broth (35°C). For analysis of 225 test portions of yeast, 79 Salmonella-positive test portions were detected by RV medium, 79 by TT broth (43°C), 84 by TT broth (35°C), and 68 by LT broth (35°C). RV medium was comparable to, or even more effective than, the other selective enrichments for recovery of Salmonella from all of the foods except guar gum. It is recommended that RV (42°C) and TT (35°C) be used with foods that have a low microbial load, except for guar gum for which SC (35°C) and TT (35°C) are recommended.
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Affiliation(s)
- Thomas S Hammack
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, HFS-516, 200 C St, SW, Washington, DC 20204
| | - R Miguel Amaguaña
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, HFS-516, 200 C St, SW, Washington, DC 20204
| | - Wallace H Andrews
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, HFS-516, 200 C St, SW, Washington, DC 20204
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Raghubeer EV, Dunne CP, Farkas DF, Ting EY. Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa. J Food Prot 2000; 63:1713-8. [PMID: 11131896 DOI: 10.4315/0362-028x-63.12.1713] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of high hydrostatic pressure (HPP; 545 MPa) on strains of Escherichia coli O157:H7, Listeria monocytogenes, enterotoxigenic Staphylococcus aureus, and nonpathogenic microorganisms were studied in tomato-based salsa. Products were evaluated for the survival of the inoculated pathogens following HPP treatment and after storage at 4 degrees C and 21 to 23 degrees C for up to 2 months. Inoculated samples without HPP treatment, stored under the same conditions, were also evaluated to determine the effects of the acid environment of salsa on the survival of inoculated strains. None of the inoculated pathogens were detected in the HPP-treated samples for all treatments throughout the storage period. Inoculated pathogens were detected in the non-HPP-treated samples stored at 4 degrees C after 1 month, with L. monocytogenes showing the highest level of survivors. In the non-HPP-treated samples stored at 21 to 23 degrees C, E. coli and S. aureus were not detected after 1 week, but L. monocytogenes was detected in low levels. Studies with nonpathogenic strains of the pathogens were conducted at Oregon State University using HPP treatments in a semicontinuous production system. The nonpathogenic microorganisms (E. coli, Listeria innocua, Listeria welshimeri, and nonenterotoxigenic S. aureus) were inoculated together into a feeder tank containing 100 liters of salsa. Microbiological results of samples collected before HPP treatment and from the aseptic filler were similar to those obtained for the pathogenic strains. No survivors were detected in any of the HPP-treated samples.
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Abstract
Escherichia coli serotype O157H:7 and five other fecal and nonfecal coliforms were tested for minimum and maximum temperatures for growth in E. coli medium by using a temperature gradient incubator with a mean temperature increment of 1.67 degrees C (+/- 0.392). The temperature range for growth of E. coli O157:H7 is inconsistent with that of other fecal coliforms, suggesting that this pathogen is excluded with standard enumeration procedures used for foods and water.
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Affiliation(s)
- E V Raghubeer
- Institute for Food Science and Technology, School of Fisheries, University of Washington, Seattle 98195
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