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.
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.
BioControl Systems, Inc., 12822 SE 32nd St, Bellevue, WA 98005, USA. ptf@biocontrolsys.com
Philip T
PT
Feldsine
Andrew H
AH
Lienau
Stephanie C
SC
Leung
Linda A
LA
Mui
Florence
F
Humbert
Marylène
M
Bohnert
Kirsten
K
Mooijman
Saskia
S
Schulten
Paul in't
Pi
Veld
Patricia
P
Rollier
Renata
R
Leuschner
Katherine
K
Capps
D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D003470:Culture Media; D004531:Eggs / Q000382:microbiology*; D005516:Food Microbiology; D005612:Freeze Drying; D007202:Indicators and Reagents; D008460:Meat / Q000382:microbiology; D011202:Poultry Products / Q000382:microbiology*; D015203:Reproducibility of Results; D012475:Salmonella
D003470:Culture Media; D007202:Indicators and Reagents