Extraction of Light Filth from Bean Paste: Collaborative Study

1994 ◽  
Vol 77 (5) ◽  
pp. 1143-1146
Author(s):  
John R Bryce ◽  
Larry E Glaze
Keyword(s):  
United States ◽  
Extraction Method ◽  
Tap Water ◽  
Collaborative Study ◽  
The United States ◽  
Mineral Oil ◽  
New Method ◽  
Test Portion ◽  
Soybean Paste ◽  
Magnetic Stirring

Abstract Bean paste is a popular Asian food frequently imported to the United States. The main varieties are: hot bean and blackbean, which are used in pastry fillings; and soybean paste, which is usually used as a condiment. A new method was developed for the extraction of light filth from bean pastes containing beans and flour, and from hot bean paste containing red pepper. A100 g test portion is boiled in tap water containing Igepal DM-710 and CO-730 and washed with hot tap water on a No. 230 sieve. The residue is transferred to a beaker and boiled in isopropanol in a reflux apparatus. The mixture is transferred to a No. 230 sieve. The residue is washed again, transferred to a 2 L trap flask with 40% isopropanol, boiled with magnetic stirring, cooled, and trapped off with flotation liquid [mineral oil-heptane (85 + 15, v/v)]. Ten laboratories participated in a collaborative study validating the extraction method for the detection of light filth. Average recoveries were 94.9 and 82.8% for insect fragments and rat hairs, respectively. The method has been adopted first action by AOAC INTERNATIONAL.

scholarly journals Evaluation of the Solus One Salmonella Assay in Select Foods: Collaborative Study: First Action 2020.03

2020 ◽  
Vol 103 (6) ◽  
pp. 1568-1581
Author(s):  
Benjamin Bastin ◽  
M Joseph Benzinger ◽  
Erin S Crowley ◽  
James Agin ◽  
Raymond Wakefield
Keyword(s):  
United States ◽  
Statistical Analysis ◽  
Collaborative Study ◽  
Control Level ◽  
Reference Method ◽  
The United States ◽  
Probability Of Detection ◽  
Inoculum Level ◽  
Test Portion ◽  
The Matrix

Abstract Background The Solus One Salmonella immunoassay utilizes Salmonella specific selective media and automated liquid handling, for the rapid and specific detection of Salmonella species in select food types. Objective The candidate method was evaluated using 375 g test portions in an unpaired study design for a single matrix, instant non-fat dry milk (NFDM) powder. Method The matrix was compared to the United States Food and Drug Administration/Bacteriological Analytical Manual (FDA/BAM) Chapter 5 Salmonella reference method. Eleven participants from 10 laboratories within academia and industry, located within the United States, Mexico, South Africa, Germany, and the United Kingdom, contributed data for the collaborative study. Three levels of contamination were evaluated for each matrix: an uninoculated control level [0 colony forming units (CFU)/test portion], a low inoculum level (0.2–2 CFU/test portion) and a high inoculum level (2–5 CFU/test portion). Statistical analysis was conducted according to the Probability of Detection (POD) statistical model. Results Results obtained for the low inoculum level test portions produced a dLPOD value with a 95% confidence interval between the candidate method confirmed (both alternative and conventional confirmation procedures) and the reference method of 0.07 (−0.02, 0.15). Conclusions The dLPOD results indicate equivalence between the candidate method and the reference method for the matrix evaluated and the method demonstrated acceptable inter-laboratory reproducibility as determined in the collaborative evaluation. False positive and false negative rates were determined for the matrix and produce values of <2%. Highlights Based on the data generated, the method demonstrated acceptable inter-laboratory reproducibility data and statistical analysis.

Extraction of Light Filth from Fish Paste and Sauce (Bagoong) Not Containing Spice: Collaborative Study

1992 ◽  
Vol 75 (2) ◽  
pp. 263-265
Author(s):  
Larry E Glaze
Keyword(s):  
Collaborative Study ◽  
Mineral Oil ◽  
New Method ◽  
Test Portion ◽  
Plain Weave ◽  
Wet Sieving

Abstract A collaborative study was conducted to validate a new method for the extraction of light filth from fish paste and sauce (Bagoong) not containing spice. A 225 g test portion is digested by boiling in a mixture of acid and emulsifying agents. Light filth is isolated by wet sieving on a No. 230 plain weave sieve with Tergitol, a deaeration boil in 40% isopropanol, and flotation with mineral oil and 40% isopropanol in a Wildman trap flask. Three spiking levels were used in the study for rat hairs and Insect fragments; 1 level was used for whole or equivalent insects. For rat hairs, recoveries at the low, medium, and high levels averaged 77,94, and 76%, respectively. Recoveries of Insect fragments for these levels averaged 92,88, and 93%, respectively; recoveries of whole or equivalent Insects averaged 85,70, and 80%, respectively. The method was adopted first action by AOAC International for the extraction of light filth from fish paste and sauce (Bagoong) not containing spice.

Extraction of Light Filth from Oriental Fish Products Containing Spice: Collaborative Study

1993 ◽  
Vol 76 (1) ◽  
pp. 44-46
Author(s):  
Larry E Glaze ◽  
◽  
W Davis ◽  
D M Floyd ◽  
C R Graham ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Mineral Oil ◽  
New Method ◽  
Test Portion ◽  
Fish Products ◽  
Plain Weave

Abstract A collaborative study was conducted to validate a new method for the extraction of light filth from oriental fish products containing spice. A100 g test portion is digested by boiling in a mixture of HCI, Igepal DM-710, and CO-730. Light filth is isolated by wetsieving on a No. 230 plain-weave sieve with Tergitol, deaeration boiling in 40% isopropanol, and extracting with mineral oil-heptane (85 + 15) and 40% isopropanol in a Wildman trap flask. Three spiking levels for rat hairs and insect fragments were used in the study. For rat hairs, recoveries at the low, medium, and high levels averaged 80.0,71.6, and 88.0%, respectively. Recoveries of insect fragments for low, medium, and high levels averaged 87.8,83.7, and 89.4%, respectively. The method was adopted first action by AOAC International.

scholarly journals Comparison of the Reveal 20-Hour Method and the BAM Culture Method for the Detection of Escherichia coli O157:H7 in Selected Foods and Environmental Swabs: Collaborative Study

2001 ◽  
Vol 84 (3) ◽  
pp. 737-751 ◽  
Author(s):  
Charles B Bird ◽  
Rebecca J Hoerner ◽  
Lawrence Restaino ◽  
G Anderson ◽  
W Birbari ◽  
...  
Keyword(s):  
United States ◽  
Escherichia Coli ◽  
Collaborative Study ◽  
Culture Method ◽  
The United States ◽  
Escherichia Coli O157 ◽  
Private Industry ◽  
E Coli ◽  
Different Levels

Abstract Four different food types along with environmental swabs were analyzed by the Reveal for E. coli O157:H7 test (Reveal) and the Bacteriological Analytical Manual (BAM) culture method for the presence of Escherichia coli O157:H7. Twenty-seven laboratories representing academia and private industry in the United States and Canada participated. Sample types were inoculated with E. coli O157:H7 at 2 different levels. Of the 1095 samples and controls analyzed and confirmed, 459 were positive and 557 were negative by both methods. No statistical differences (p <0.05) were observed between the Reveal and BAM methods.

Collaborative Study of a New Method for the Extraction of Light Filth from White Flour

1972 ◽  
Vol 55 (3) ◽  
pp. 514-515
Author(s):  
Mary T Miller
Keyword(s):  
Acid Hydrolysis ◽  
Collaborative Study ◽  
Mineral Oil ◽  
New Method ◽  
White Flour

Abstract A new method for the separation of light filth from white flour is based on an autoclave-acid hydrolysis, followed by separation of light fdth elements with mineral oil in a Corning or Kilborn separator. This method is rapid and gives clean papers and good recoveries. The method has been adopted as official first action, to replace 40.045 and 40.046 for extraction of light filth from white flour.

Collaborative Study of a New Method for Extraction of Light Filth from Reconditioned (Coarsely Ground) Nutmeg

1971 ◽  
Vol 54 (3) ◽  
pp. 575-578
Author(s):  
Alberto W Vazquez
Keyword(s):  
Collaborative Study ◽  
Mineral Oil ◽  
New Method ◽  
Official Method ◽  
Collaborative Testing

Abstract A new method has been developed for extraction of light filth from coarsely ground nutmeg. Nutmeg tissue is defatted by 3 successive 10 min extractions with boiling CHCI3, after which the solvent is removed by aspiration and an isopropanol rinse. Following sieving on a No. 230 sieve and a brief deaeration and hydrolysis step in acidified boiling 60% ethanol-CaCl2, light filth elements are extracted with mineral oil from the 60% ethanol-CaCl2 mixture. Collaborative testing of the proposed method yielded satisfactory recoveries of added light filth elements. The official method for ground spices, 40.106(b), was compared in a collaborative study with the proposed method for the analysis of ground nutmeg and mace. Results were encouraging, but further study is indicated. The method as described for reconditioned nutmeg has been adopted as official first action.

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