Validation of the ANSR Salmonella method for detection of Salmonella spp. in a variety of foods. Performance Tested Method 061203.
This study represents a proposal to extend the matrix claims for the ANSR Salmonella test, Performance Tested Method 061203. The test is based on the nicking enzyme amplification reaction (NEAR) isothermal nucleic acid amplification technology. The assay platform features simple instrumentation, minimal labor, and following a single-step 16-24 h enrichment (depending on sample type), an extremely short assay time of 30 min including sample preparation. Detection is real-time using fluorescent molecular beacon probes. ANSR Salmonella was originally validated for detection of Salmonella spp. in chicken carcass rinse, raw ground turkey, raw ground beef, hot dogs, and oat cereal, and on stainless steel, plastic, sealed concrete, ceramic tile, and rubber surfaces. The matrixes tested in this study include pet food, ice cream, soy flour, raw almonds, peanut butter, spinach, black pepper, raw frozen shrimp, cocoa powder, and pasteurized dried egg. In unpaired comparative testing there were no statistically significant differences in the number of positive results obtained with the ANSR and the reference culture methods. Enrichment for 16 h was effective for all commodities tested except ice cream, black pepper, dried pasteurized egg, and 375 g samples of dry pet food, for which enrichment for 24 h is indicated.
Oscar
O
Caballero
Susan
S
Alles
R Lucas
RL
Gray
Jerry
J
Tolan
Mark
M
Mozola
Jennifer
J
Rice
D001431:Bacteriological Techniques / Q000379:methods / Q000592:standards; D050456:Fomites / Q000382:microbiology; D005516:Food Microbiology / Q000379:methods* / Q000592:standards; D006801:Humans; D015203:Reproducibility of Results; D012475:Salmonella / Q000145:classification* / Q000302:isolation & purification*