An Alternative Rapid Confirmation Method for Identifying Listeria monocytogenes from a Variety of 125 g Food Samples Within Two Days of a PCR Presumptive Positive.

Cultural confirmation following detection of a Listeria monocytogenespresumptive positive can take 3-7 days to finalize; this uncertainty is a point of frustration for food producers needing to make time-sensitive disposition decisions. To address the demand for shortened time-to-results, an alternative L. monocytogenes confirmation method consisting of two components, (i) a secondary screen using a different rapid method, and (ii) concurrent cultural isolation followed by next-day colony identification was evaluated.

Validation of the Thermo Scientific™ SureTect™ Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus PCR Assay for the Detection of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus in Seafood Matrixes: AOAC Performance Tested MethodsSM 022301.

Background: The Thermo Scientific™ SureTect™ Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus PCR Assay method is a real-time PCR method for the multiplex detection of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus in seafood.

Objective: The Thermo Scientific SureTect Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus Assay was evaluated for AOAC Performance Tested MethodsSM certification.

Method: Inclusivity/exclusivity, matrix, product consistency/stability, and robustness studies were conducted to assess the method's performance.

Detection of Listeria spp. and L. monocytogenes in pooled test portion samples of processed dairy products.

Listeria monocytogenes is a major foodborne pathogen. Testing multiple portions of the same final product is often required to verify the effectiveness of a food safety management system. Therefore, it will be advantageous to the laboratories to combine these test portions and process as one sample.

Thermal Inactivation of Listeria monocytogenes and Salmonella during Water and Steam Blanching of Vegetables.

Thermal inactivation of Listeria monocytogenes and Salmonella was evaluated on peas, spinach, broccoli, potatoes, and carrots that were treated with hot water and steam. One gram-positive bacterium, L. monocytogenes, and one gram-negative bacterium, Salmonella, were selected as pertinent human pathogens for evaluation.

Validation of test portion pooling for Salmonella spp. detection in foods.

Pathogen monitoring programs play a crucial role in the verification of the effectiveness of implemented hygiene control measures. Sampling and testing procedures included in pathogen monitoring involve the analysis of multiple test portions where all samples must be negative for the presence of pathogens for a certain test portion size. Many food safety programs require increased testing due to the risks that a pathogen may be present.

Detection of non-O157 Shiga toxin-producing Escherichia coli in 375 grams of beef trim enrichments across multiple commercial PCR detection platforms.

Although serotype O157:H7 remains the pathogenic Shiga toxin-producing Escherichia coli (STEC) of primary concern worldwide, some focus in the United States has shifted to six particular non-O157 STEC serogroups (O26, O45, O103, O111, O121, and O145). Some of these serogroups have also emerged as concerns elsewhere around the world, including Europe. The objective of this work was to compare commercial detection methods with the U.

Evaluation of VIDAS Salmonella (SLM) immunoassay method with Rappaport-Vassiliadis (RV) medium for detection of Salmonella in foods: collaborative study.

A collaborative study was conducted to compare the VIDAS Salmonella (SLM) with Rappaport-Vassiliadis (RV) method for detection of Salmonella in foods to the current standard method presented in the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) and the culture method presented in AOAC's Official Methods of Analysis.

Evaluation of VIDAS Immuno-Concentration Salmonella (ICS)/VIDAS Salmonella (SLM) immunoassay method for detection of Salmonella in selected foods (Method Modification 2001.09): collaborative study.

A new method for detection of Salmonella in foods in a minimum of 24 h was adopted as an AOAC Official First Action Method for selected foods (2001.09) using both the VIDAS Immuno-Concentration Salmonella (ICS) and VIDAS Salmonella (SLM) methods.

Evaluation of VIDAS Immuno-Concentration Salmonella (ICS) plus selective plate method (Hektoen enteric, bismuth sulfite, xylose lysine desoxycholate) for detection of Salmonella in selected foods (Method Modification 2001.08): collaborative study.

A new method for detection of Salmonella in foods in 48 h has been granted AOAC First Action approval in selected foods (Official Method 2001.08) using both the VIDAS Immuno-Concentration Salmonella (ICS) method and a combination of 3 selective plates: Hektoen enteric (HE), bismuth sulfite (BS), and xylose lysine desoxycholate (XLD).

Evaluation of VIDAS Immuno-Concentration Salmonella (ICS) plus selective plate method (Hektoen enteric, bismuth sulfite, Salmonella identification) for detection of Salmonella in selected foods (Method Modification 2001.07): collaborative study.

A new method for detection of Salmonella in foods in 48 h has been granted AOAC First Action approval in selected foods (Official Method 2001.07) using both the VIDAS Immuno-Concentration Salmonella (ICS) method and a combination of 3 selective plates: Hektoen enteric (HE), bismuth sulfite (BS), and Salmonella Identification (SMID).

3M Petrifilm Staph Express Count plate method for the enumeration of Staphylococcus aureus in selected types of meat, seafood, and poultry: collaborative study.

The 3M Petrifilm Staph Express Count plate method was compared with AOAC Official Method 975.55 for the enumeration of Staphylococcus aureus in selected foods. Four foods--cooked, diced chicken; cured ham; smoked salmon; and pepperoni--were analyzed for S.