Detection of Salmonella in Fresh Cheese, Poultry Products, and Dried Egg Products by the ISO 6579 Salmonella Culture Procedure and the AOAC Official Method: Collaborative Study
Author:
Feldsine Philip T1, Lienau Andrew H1, Leung Stephanie C1, Mui Linda A1, Humbert Florence2, Bohnert Marylène2, Mooijman Kirsten3, Schulten Saskia3, Veld Paul In’t4, Rollier Patricia5, Leuschner Renata6, Capps Katherine6, Agin J, Allaert C, Asmundson R, Asperger H, Bohnert M, Bound A, Dixon L, Donda S, Espersen M, Foster K, Gangar V, Hammack T, Humbert F, Humes L, in’t Veld P, James L, Jost-Keating K, Kalinowski R, Kwan J, Lamb J, Leung S, Lienau A, Littell A, Mooijman K, Mui L, Ott M, Qvist S, Roberts D, Ruby R, Rude R, Santos C, Schulten S, Sellers R, Smith M, Solis D, Stecchini M L, Stegeman H, Steneryd A, Suktankar V, Wiberg C, Young V,
Affiliation:
1. BioControl Systems, Inc., 12822 SE 32nd St, Bellevue, WA 98005 2. Agence Française de Sécurité Sanitaire des Aliments, Laboratoire d'Étude et de Recherches Avicoles et Porcines, BP 53, 22440, Ploufragan, France 3. National Institut of Public Health and Environment, Microbiological Laboratory for Health Protection, PO Box 1, 3720 BA Bilthoven, The Netherlands 4. Regional Inspectorate South, PO Box 2280, 5202 CG's-Hertogenbosch, Rijzertlaan 19, 's-Hertogenbosch, The Netherlands 5. Centre d'Étude et de Controle des Analyses en Industrie Laitière, BP 89, 39801 Poligny, France 6. Ministry of Agriculture, Fisheries, and Food, Control Science Laboratory, Sand Hutton, Y041 1LZ York, United Kingdom
Abstract
Abstract
Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by the International Organization for Standardization (ISO 6579:2002) culture method. Paired test portions of each food type were simultaneously analyzed by both methods. A total of 21 laboratories representing federal government agencies and private industry, in the United States and Europe, participated in this interlaboratory study. Foods were artificially contaminated with Salmonella and competing microflora if naturally contaminated sources were not available. No statistical differences (p < 0.05) were observed between the AOAC and ISO culture methods for fresh cheese and dried egg products. A statistically significant difference was observed for one of the 2 lots of poultry from the first trial. The poultry meat used in this run was radiation sterilized, artificially contaminated with Salmonella and competitive flora, and then lyophilized. A second trial was conducted with 2 separate lots of raw ground chicken that were naturally contaminated. The results from the second trial showed no statistical difference between the 2 culture methods. A third trial involving 4 laboratories was conducted on 2 separate lots of naturally contaminated raw poultry. Again, no statistically significant differences occurred. It is recommended that ISO 6579:2002 culture method for Salmonella be adopted Official First Action for the analysis of fresh cheese, fresh chilled and frozen poultry, and dried egg products.
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
|
|