Recovery of Salmonella Species from Nonfat Dry Milk Rehydrated Under Rapid and Reduced Pre-enrichment Conditions: Collaborative Study

1984 ◽  
Vol 67 (4) ◽  
pp. 807-810
Author(s):  
Paul L Poelma ◽  
Wallace H Andrews ◽  
Clyde R Wilson ◽  
◽  
B Bennett ◽  
...  
Keyword(s):  
Relative Efficiency ◽  
Room Temperature ◽  
Brilliant Green ◽  
Collaborative Study ◽  
Significant Difference ◽  
Dry Milk ◽  
Aoac Method ◽  
Sample Water ◽  
Nonfat Dry Milk ◽  
Water Ratio

Abstract A collaborative study was conducted to compare the relative efficiency of the AOAC rapid rehydration method with the reduced rehydration soak method for the recovery of Salmonella species from nonfat dry milk (NFDM). In the AOAC method, a 25 g sample of NFDM is rapidly rehydrated at a 1:9 sample/water ratio and mixed by swirling. After 60 min, the flask contents are adjusted to a pH of 6.8, and 0.45 mL of 1% aqueous brilliant green dye solution is added. The flasks are then incubated at 35°C. In the soak method, a 25 g sample of NFDM is gently added to the sterile brilliant green (BG) water at a 1:9 sample/ BG water ratio and allowed to soak undisturbed for 60 min at room temperature before incubation. Twelve collaborators analyzed 3 shipments of samples with the following results for the AOAC and soak methods: shipment 1—31 and 46 positive samples, respectively, with a 48% increase in detection by the soak method; shipment 3-45 and 66 positive samples, respectively, with a 47% increase in detection by the soak method; shipment 2—no significant difference in recovery of Salmonella species by the 2 methods. It is recommended that the official final action method for the detection of Salmonella species, 46.054- 46.067, be revised to use the soak method for the analysis of nonfat dry milk.

Pre-enrichment Broths for Recovery of Salmonella from Milk Chocolate and Edible Casein: Collaborative Study

1981 ◽  
Vol 64 (4) ◽  
pp. 893-898
Author(s):  
Paul L Poelma ◽  
Wallace H Andrews ◽  
Clyde R Wilson ◽  
◽  
C M Coles ◽  
...  
Keyword(s):  
Relative Efficiency ◽  
Brilliant Green ◽  
Collaborative Study ◽  
Control Laboratory ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Peptone Water ◽  
Nonfat Dry Milk

Abstract A collaborative study was conducted to compare the relative efficiency of nonfat dry milk with brilliant green dye (NFDM-BG) and buffered peptone water (BPVV) as pre-enrichment broths for recovery of Salmonella from milk chocolate. Lactose broth and modified lactose broth with added 1% NaHCO3 and brilliant green dye were compared as pre-enrichment broths for recovery of Salmonella from edible casein. Two sets of 8 samples each of milk chocolate, containing initial levels of Salmonella ranging from <0.03 to 43 organisms/g, were examined by 13 collaborators. Of 104 determinations, 102 (98.1%) and 100(96.2%) using NFDM-BG and BPW, respectively, were in agreement with sample results of the control laboratory. Two sets of 7 samples each of edible casein, containing initial levels of Salmonella ranging from <0.03 to 93 organisms/g, were also examined by the 13 collaborators. Of 91 determinations, 87 (95.6%) and 88 (96.7%) using lactose broth and modified lactose broth, respectively, were in agreement with sample results of the control laboratory. For recovery of Salmonella, therefore, NFDM-BG pre-enrichment is recommended for milk chocolate, and lactose broth is recommended for casein. The proposed revision of official final action method 46.054-46.067 has been adopted official first action

Immunodiffusion Screening Method for Detection of Motile Salmonella in Foods: Collaborative Study

1989 ◽  
Vol 72 (2) ◽  
pp. 303-311 ◽  
Author(s):  
Russell S Flowers ◽  
Mary Joan Klatt
Keyword(s):  
Collaborative Study ◽  
False Negative ◽  
Screening Method ◽  
Soy Flour ◽  
Specific Method ◽  
Immunodiffusion Test ◽  
Significant Difference ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Egg

Abstract A collaborative study was performed to validate the performance of the 1-2 TEST® for detection of motile salmonellae in foods. Detection is based on observation of an immobilized band of cells. Twentythree laboratories participated in the study. The 1-2 TEST (immunodiffusion test) was compared with the standard culture procedure (BAM/AOAC; FDA Bacteriological Analytical Manual) for detection of Salmonella in 6 food types: ground black pepper, soy flour, dried whole egg, milk chocolate, nonfat dry milk, and raw deboned turkey. Uninoculated and inoculated samples were included in each food group analyzed. After the tests on the 6 foods were completed, analysis of the data for turkey and soy flour showed that certain collaborators obtained data inconsistent with the data from the majority of collaborators. No specific method deviations to account for the inconsistencies were reported by those collaborators, so the collaborative testing of these 2 foods was repeated. Analysis of data for pepper, chocolate, nonfat dry milk, dried whole egg, and the second set of soy flour and turkey indicated 96.1% agreement between the BAM/AOAC and immunodiffusion test methods. The false negative rates for the immunodiffusion test and BAM/AOAC methods were 3.6 and 1.7%, respectively. There was no significant difference in the productivity of the immunodiffusion test and BAM/AOAC method at the 5% level for any of the 6 foods. The immunodiffusion screening method has been approved official first action for detection of motile Salmonella in food

Detection and Identification of Salmonella from Dry Milk: Report of a Collaborative Study

1969 ◽  
Vol 52 (3) ◽  
pp. 455-458
Author(s):  
P L Poelma ◽  
C R Wilson ◽  
A Romero ◽  
A Padron
Keyword(s):  
Brilliant Green ◽  
Collaborative Study ◽  
Distilled Water ◽  
Serological Tests ◽  
Detection And Identification ◽  
Whole Milk ◽  
Dry Milk ◽  
Nonfat Dry Milk

Abstract A method for the detection and identification of Salmonella from dry milk was subjected to collaborative study. A 100 g sample is reconstituted in 1 L distilled water with 2 ml 1% aqueous brilliant green dye, incubated, subcultured in selenite cystine broth and tetrathionate broth, incubated, and streaked on selective plates of brilliant green agar, Salmonella-Shigella agar, and bismuth sulfite agar. After incubation, suspicious colonies can be further identified by biochemical and serological tests. Samples of nonfat dry milk and dry whole milk, some inoculated with Salmonella binza, Salmonella tvorthington, and Citrobacter, were examined by 30 collaborators. Results from 23 of 28 collaborators were in agreement; the method will detect and identify Salmonella from positive nonfat dry milk and dry whole milk. The method is recommended for adoption as official first action.

scholarly journals Effectiveness of Universal Pre-enrichment Broth for Recovery of Salmonella from Selected Dairy Foods

2003 ◽  
Vol 86 (4) ◽  
pp. 714-718 ◽  
Author(s):  
Thomas S Hammack ◽  
R Miguel Amaguaña ◽  
Mildred L Johnson ◽  
Wallace H Andrews
Keyword(s):  
Brilliant Green ◽  
The Other ◽  
Green Water ◽  
Enrichment Broth ◽  
Dairy Foods ◽  
Whole Milk ◽  
Dry Milk ◽  
Salmonella Serovars ◽  
Nonfat Dry Milk ◽  
Positive Results

Abstract The relative efficiencies of 2 Bacteriological Analytical Manual (BAM) pre-enrichments, lactose broth (LAC) and brilliant green water (BGW), were compared with Universal Pre-enrichment (UP) broth for the recovery of individual Salmonella serovars from instant nonfat dry milk (NFDM), dry whole milk (DWM), lactic casein (LC), and liquid whole milk (LWM). BGW was compared with UP broth for the analysis of NFDM and DWM but not with the other 2 matrixes. LAC was compared with UP broth for the analysis of LC and LWM. UP broth was made both from a commercial dehydrated preparation (UPC) and from individual ingredients (UPI). Bulk quantities of the selected dairy foods were inoculated with Salmonella serovars at levels intended to produce fractionally positive results, where at least half of the test portions analyzed, with one of the methods being evaluated, would be shown to be Salmonella-positive. For NFDM, in 6 of 9 experiments, with 2 different Salmonella serovars, BGW was significantly more productive than either UPI or UPC broth (p < 0.05). Salmonella was recovered from 118 of 180 test portions with BGW, from 25 of 180 test portions with UPC, and from 14 of 180 test portions with UPI. For DWM, in 2 of 4 experiments, with 2 different Salmonella serovars, BGW was significantly more productive than either UPI or UPC broth (p < 0.05). Salmonella was recovered from 67 of 80 test portions with BGW, from 36 of 80 test portions with UPC, and from 37 of 80 test portions with UPI. For LWM, in 9 of 9 experiments, with 3 different Salmonella serovars, there were no significant differences among the broths. Salmonella was recovered from 120 of 180 test portions with LAC, from 135 of 180 test portions with UPC, and from 129 of 180 test portions with UPI. For LC, in 5 of 7 experiments, with 2 different Salmonella serovars, both UPI and UPC broth were significantly more productive than LAC (p < 0.05). Salmonella was recovered from 42 of 140 test portions with LAC, from 114 of 140 test portions with UPC, and from 114 of 140 test portions with UPI. In addition, overall results showed that UPC and UPI broths were equivalent for the recovery of Salmonella from the foods tested, without regard to their performance in comparison with either LAC or BGW.

scholarly journals Comparison of Microbial Receptor Assay and Liquid Chromatography for Determination of Penicillin G and Amoxicillin in Milk Powder

2002 ◽  
Vol 85 (3) ◽  
pp. 546-550 ◽  
Author(s):  
Kevin L Anderson ◽  
Roberta L Lyman ◽  
Wlliam A Moats ◽  
Arthur P Hansen ◽  
John E Rushing
Keyword(s):  
Liquid Chromatography ◽  
Milk Powder ◽  
Penicillin G ◽  
Beta Lactam ◽  
Receptor Assay ◽  
Significant Difference ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Reconstituted Milk

Abstract A microbial receptor assay (Charm II Tablet Beta-Lactam Test) and liquid chromatography (LC) were compared for determination of penicillin G (PG) and amoxicillin (AMOX) in reconstituted milk powder. Nonfat dry milk and whole dry milk were reconstituted (10%, w/v) to concentrations of 0, 2.5, 5, 7.5, and 10 ppb PG; nonfat dry milk was reconstituted (10%, w/v) to 0, 7.5, 10, and 15 ppb AMOX. Reconstituted samples were analyzed blindly by each method. Concentrations determined by both methods demonstrated good agreement. A significant difference between methods (p ≤ 0.05) was observed only for 7.5 ppb PG in defatted dry milk. Significant differences were not observed between known concentrations and concentrations determined by the Charm II assay for PG or AMOX in defatted dry milk and PG in whole dry milk. Results by LC showed significant differences (p ≤ 0.05) between known and measured concentrations at 10 ppb PG in both milks and 0 ppb AMOX in defatted dry milk. These results suggest that both the microbial receptor assay and LC may be useful for determination of PG and AMOX near safe level and tolerance, respectively, in reconstituted milk powder.

scholarly journals VIDAS Enzyme-Linked Fluorescent Immunoassay for Detection of Salmonella in Foods: Collaborative Study

1997 ◽  
Vol 80 (3) ◽  
pp. 491-504 ◽  
Author(s):  
Michael S Curiale ◽  
Vidhya Gangar ◽  
Carol Gravens ◽  
J R Agin ◽  
A Bound ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Culture Method ◽  
Black Pepper ◽  
Soy Flour ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Egg

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.

Visual Immunoassay for Detection of Salmonella in Foods: Collaborative Study

1988 ◽  
Vol 71 (5) ◽  
pp. 973-980 ◽  
Author(s):  
Russell S Flowers ◽  
Mary Joan Klatt ◽  
Susan L Keelan
Keyword(s):  
Enzyme Immunoassay ◽  
Collaborative Study ◽  
Screening Method ◽  
Food Group ◽  
Black Pepper ◽  
Soy Flour ◽  
Significant Difference ◽  
Dry Milk ◽  
Standard Culture ◽  
Culture Procedure

Abstract A collaborative study was performed in 13 laboratories to validate a visual enzyme immunoassay (EIA) procedure, TECRA®, for rapid detection of Salmonella in foods. The EIA method was compared with the standard culture procedure for detection of Salmonella in 6 food types: ground black pepper, soy flour, dried whole eggs, milk chocolate, nonfat dry milk, and raw deboned turkey. Uninoculated and inoculated samples were included in each food group analyzed. There was no significant difference in the productivity of the EIA and culture procedures at the 5% level for any of the 6 foods. The enzyme immunoassay screening method has been approved interim official first action.

scholarly journals Evaluation of VIDAS® Immuno-Concentration Salmonella/VIDAS Salmonella Immunoassay Method for Detection of Salmonella in Selected Foods: Collaborative Study

2002 ◽  
Vol 85 (3) ◽  
pp. 609-625 ◽  
Author(s):  
Wendy A Lepper ◽  
Ann M Schultz ◽  
Michael S Curiale ◽  
Ronald L Johnson ◽  
J Agin ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Culture Method ◽  
Black Pepper ◽  
Soy Flour ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Egg

Abstract The VIDAS Immuno-concentration Salmonella (ICS)/VIDAS Salmonella (SLM) immunoassay method for the detection of Salmonella was compared to the Bacteriological Analytical Manual (BAM)/AOAC culture method in a collaborative study. Thirty-two laboratories participated in the evaluation. Each laboratory tested one or more of the 6 test products: milk chocolate, nonfat dry milk, dried whole egg, soy flour, ground black pepper, and ground raw turkey. The 2 methods were in agreement for 1266 of the 1440 samples. Of the 174 samples not in agreement, 69 were VIDAS ICS/SLM-positive and BAM/AOAC-negative and 105 were VIDAS ICS/SLM-negative and BAM/AOAC-positive.

Determination of N-Nitrosodimethylamine in Nonfat Dry Milk: Collaborative Study

1984 ◽  
Vol 67 (2) ◽  
pp. 232-236
Author(s):  
Nrisinha P Sen ◽  
Stephen Seaman ◽  
K Karpinsky ◽  
◽  
M Castegnaro ◽  
...  
Keyword(s):  
Thermal Energy ◽  
Collaborative Study ◽  
Sulfamic Acid ◽  
Complete Data ◽  
Energy Analyzer ◽  
Coefficients Of Variation ◽  
Dry Milk ◽  
Repeatability And Reproducibility ◽  
Nonfat Dry Milk

Abstract Ten laboratories participated in a collaborative study of a method for the determination of JV-nitrosodimethylamine (NDMA) in nonfat dry milk. NDMA is eluted with dichloromethane from a mixture of Celite, acidic sulfamic acid, and nonfat dry milk (all packed in a chromatography column), concentrated in a Kuderna-Danish concentrator, and finally analyzed by a GC-thermal energy analyzer technique. Ten samples were studied: 6 were naturally contaminated (NDMA levels 0.38- 3.56 ppb) and 4 were spiked with known levels (0.96 and 3.2 ppb) of NDMA. The coefficients of variation (CV) of the complete data for the naturally contaminated samples (excluding the 2 samples containing the lowest levels) were 8.5% and 22.5% for repeatability and reproducibility, respectively. The corresponding CVs for the spiked samples were 14.4% and 20.4%, respectively. The percent recoveries of the added NDMA in the spiked samples (at the 2 levels indicated above) were 101.6 ± 3.2 (omitting 1 outlier) and 95 ∓ 2.1, respectively. The method has been adopted official first action.

Comparison of Methods for Determination of Lactose (Nonfat Dry Milk) in Meat Products

1987 ◽  
Vol 70 (6) ◽  
pp. 1063-1068
Author(s):  
Christopher P Ellis ◽  
Arthur G Rand
Keyword(s):  
Immobilized Enzyme ◽  
Meat Products ◽  
Enzyme Electrode ◽  
Analysis Time ◽  
Yeast Fermentation ◽  
Test Kit ◽  
Dry Milk ◽  
Aoac Method ◽  
Nonfat Dry Milk ◽  
Time Accuracy

Abstract Four enzymatic methods were compared with the official AOAC yeast fermentation procedure for determining nonfat dry milk (NFDM) as lactose in meat products. The four enzymatic procedures included a commercially available UV test kit, 2 colorimetric assays using kits prepared in the laboratory, and a commercially available instrument with an immobilized enzyme electrode to detect lactose electrochemically. The enzyme procedures were compared with the AOAC method in terms of analysis time, accuracy, precision, sensitivity, specificity, and ease of performance. The UV kit and immobilized enzyme electrode appeared to be the most promising alternatives to the AOAC method on the basis of statistical data and analysis time. Particular needs of a laboratory would dictate the method of choice, but either one could be used as a screening procedure for regulatory purposes. Samples containing levels of NFDM in excess of 3.5% by weight could then be verified by the AOAC yeast method.

Sign in / Sign up

Export Citation Format

Share Document