scholarly journals High-Sensitivity Dry Rehydratable Film Method for Enumeration of Coliforms in Dairy Products: Collaborative Study

1997 ◽  
Vol 80 (3) ◽  
pp. 505-516 ◽  
Author(s):  
Michael S Curiale ◽  
Vidhya Gangar ◽  
Armando D’onorio ◽  
Sonya Gambrel-Lenarz ◽  
J Sue Mcallister ◽  
...  
Keyword(s):  
Dairy Products ◽  
Collaborative Study ◽  
High Sensitivity ◽  
Cottage Cheese ◽  
Chocolate Milk ◽  
Inoculum Level ◽  
High Inoculum ◽  
Agar Method ◽  
Film Method ◽  
Dry Film

Abstract A dry-film coliform count plate that is inoculated with 5 mL sample was compared with the Violet Red Bile Agar plate method in a collaborative study by 18 laboratories. Products analyzed were 2% milk, chocolate milk, cream, vanilla ice cream, cottage cheese, and cheese. Collaborators tested blind duplicate uninoculated samples and samples inoculated at low, medium, and high level. Significantly (P< 0.05) higher numbers of coliforms were recovered by the dry-film method from 2% milk samples at the 3 inoculum levels, the chocolate milk at the low- and high-inoculum levels, and the cream at the high-inoculum level. Significantly higher counts were obtained by the agar method for cottage cheese samples at the low-inoculum level. The repeatability standard deviation for the dry-film method was significantly higher for the high-inoculum level chocolate milk sample and the medium-inoculum level cottage cheese. The same statistic was significantly higher for the agar method at all 3 inoculum levels in the 2% milk and the medium-inoculum level cream. The high-sensitivity dry rehydratable film method for enumeration of coliforms in dairy products has been adopted first action by AOAC INTERNATIONAL.

Dry Rehydratable Films for Enumeration of Coliforms and Aerobic Bacteria in Dairy Products: Collaborative Study

1989 ◽  
Vol 72 (2) ◽  
pp. 312-318
Author(s):  
Michael S Curiale ◽  
Paul Fahey ◽  
Terrance L Fox ◽  
J Sue Mcallister
Keyword(s):  
Dairy Products ◽  
Collaborative Study ◽  
Ice Cream ◽  
Food Products ◽  
Aerobic Bacteria ◽  
Chocolate Milk ◽  
Coliform Count ◽  
Dry Milk ◽  
Better Than ◽  
Dry Film

Abstract A collaborative study was conducted to compare proposed dry-film plating methods, using aerobic count plates and coliform count plates, to standard agar plating methods for quantifying aerobic bacteria and coliforms in dairy products. In this study, 5 food products (chocolate milk, pasteurized cheese, nonfat dry milk, evaporated milk, and vanilla ice cream), selected as representative dairy products, were analyzed by 11 collaborating laboratories. The results indicate that the dry-film plating methods are equivalent to or better than the agar plating methods. The aerobic count and coliform count dry-film plating methods have been adopted official first action.

Dry Rehydratable Film for Enumeration of Total Aerobic Bacteria in Foods: Collaborative Study

1990 ◽  
Vol 73 (2) ◽  
pp. 242-248
Author(s):  
Michael S Curiale ◽  
Therese Sons ◽  
J Sue Mcallister ◽  
Barbara Halsey ◽  
Terrance L Fox
Keyword(s):  
Collaborative Study ◽  
Agar Plate ◽  
Plate Count ◽  
Relative Standard ◽  
Plate Counts ◽  
Agar Method ◽  
Standard Deviations ◽  
Aerobic Plate Count ◽  
Film Method ◽  
Dry Film

Abstract A rehydratable dry-film plating procedure for aerobic plate counts has been compared to the standard agar plate method (966.23B and C, 15th ed.; 46.014-46.015, 14th ed.) in a collaborative study by 12 laboratories. Each laboratory analyzed the normal microflora of 3 samples in duplicate for 6 products. The aerobic plate counts ranged from 1.0 X 103 to 1.0 X 108 cfu/g. The products were flour, nuts, frozen raw shrimp, spice, frozen raw ground turkey, and frozen and refrigerated vegetables. Repeatability standard deviations of the 2 methods did not differ significantly for 13 of 18 test samples. For 1 shrimp and 2 turkey samples, the dry-film method had lower repeatability variances (P < 0.05) and for 1 spice sample the agar method had lower repeatability variances (P < 0.05). Relative standard deviations of repeatability were between 1.7 and 15.5% for the dry-film method and 1.2 and 16.0% for the agar method. Relative standard deviations of reproducibility ranged from 2.4 to 23.4 % for the dry-film method and 2.3 to 18.8% for the agar method. The dry rehydratable film method has been adopted official first action for determination of the aerobic plate count.

Temperature-Independent Pectin Gel Method for Coliform Determination in Dairy Products: Collaborative Study

1989 ◽  
Vol 72 (2) ◽  
pp. 298-302
Author(s):  
Jonathan N Roth ◽  
Gordon L Bontrager
Keyword(s):  
Dairy Products ◽  
Collaborative Study ◽  
Raw Milk ◽  
Food Group ◽  
Cottage Cheese ◽  
Food Groups ◽  
Control Pair ◽  
Gel Method ◽  
Pectin Gel ◽  
Agar Method

Abstract Ten laboratories participated in a collaborative study to compare a pectin-based violet red bile (VRB) method with the VRB agar-based standard method for estimation of coliform bacterial counts in 7 different dairy food groups: cream, cheddar cheese, cottage cheese, homogenized milk, raw milk, sour cream, and yogurt. Each laboratory analyzed 8 samples of each food group as sample pairs prepared at high, medium, and low inoculum levels, and an uninoculated control pair. Overall mean log counts were higher for the pectin gel method in 18 of 21 cases (7 samples at 3 inoculum levels); 12 results were significantly higher (P < 0.01) than those for the VRB agar method. Of the 3 higher VRB agar method means, 2 were not significant at P < 0.10, and one was of borderline significance (0.05 < P < 0.06). Repeatability variation (sr) favored the pectin gel method in 14 of 21 cases; 7 were highly significant differences (P < 0.01). None of the 7 results favoring the VRB agar method was statistically significant. Reproducibility variation (sR) favored the pectin gel method in 14 of 21 results. These data indicate that the pectin gel method gives higher recovery of coliforms with better precision than does the VRB agar method, and strongly support the suitability of the pectin gel method as an alternative to the agar-based VRB method for coliform counts in dairy products. The pectin gel method has been adopted official first action.

Fluorometric Determination of Alkaline Phosphatase in Fluid Dairy Products: Collaborative Study

1990 ◽  
Vol 73 (6) ◽  
pp. 842-849 ◽  
Author(s):  
Richard M Rocco
Keyword(s):  
Alkaline Phosphatase ◽  
Dairy Products ◽  
Collaborative Study ◽  
Skim Milk ◽  
Raw Milk ◽  
Chocolate Milk ◽  
Phenyl Phosphate ◽  
Whole Milk ◽  
Standard Deviations

Abstract Official methods for the measurement of alkaline phosphatase (ALP) in dairy products use either phenyl phosphate or phenolphthaleln monophosphate as substrate. Quantitation of results requires butanol extraction of the Indophenol (Scharer) or 3-h dialysis of the liberated phenolphthaleln (Rutgers). The Advanced Fluorophos® assay Is based on a self-indicating substrate which, when acted upon by ALP, loses a phosphate radical and becomes a highly fluorescent compound. The rate of fluorophore formation Is monitored for 3 mln In a fluorometer and the enzyme activity In mU/L Is calculated. Eight laboratories participated in a collaborative study to evaluate the Fluorophos® assay for determining ALP activity In whole milk, skim milk, chocolate milk, and cream (half and half). The comparative method was the AOAC quantitative phenyl phosphate method, 16.121-16.122 (14th Ed.). Mixed herd raw milk was added to pasteurized samples at 0.05, 0.1, and 0.2% (v/v). Method performance at 0.1% (v/v) added raw milk as measured by repeatability and reproducibility standard deviations (sr and sR) and relative standard deviations (RSDr and RSDR), respectively, were: whole milk, sr = 21.7%, sR = 34.6%, RSDr = 4.4%, RSDR = 7.0%; skim milk, sr = 19.2%, sR = 31.4%, RSDr = 3.8%, RSDR = 6.2%; chocolate milk, sr = 27.6%, sR = 45.8%, RSDr = 5.3%, RSDR = 8.8%. The method has been adopted official first action by AOAC for determination of alkaline phosphatase in whole milk, skim milk, and chocolate milk.

Evaluation of the GENE-UP ® Listeria monocytogenes Method for the Detection of Listeria monocytogenes in a Variety of Foods and Select Environmental Surfaces: Collaborative Study, First Action 2019.11

2020 ◽  
Author(s):  
Ronald Johnson ◽  
John Mills ◽  
Jean-Louis Pittet ◽  
Olivier Mathia ◽  
Patrick Bird ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Collaborative Study ◽  
Control Level ◽  
Reference Method ◽  
Probability Of Detection ◽  
Cottage Cheese ◽  
The European Union ◽  
Inoculum Level ◽  
Test Portion ◽  
Environmental Surfaces

Abstract Background The GENE-UP®Listeria monocytogenes 2 (LMO 2) assay (Performance Tested MethodSM 121804) uses real-time PCR technology and a proprietary detection platform, the GENE-UP® Thermocycler, to detect Listeria monocytogenes in a variety of foods and environmental surfaces. Objective The purpose of this validation was to evaluate the method’s interlaboratory performance and submit the result to AOAC INTERNATIONAL for adoption as First Action Official MethodSM for the detection of Listeria monocytogenes in a variety of foods and select environmental surfaces. Method The GENE-UP® method was evaluated in a multi-laboratory study as part of the AFNOR NF VALIDATION certification process using unpaired test portions for one food matrix, full-cream goat milk cottage cheese (8.4% fat). The candidate method was compared to the ISO 11290-1/Amd.1:2004 reference method. Sixteen participants from 15 laboratories throughout the European Union participated. Three levels of contamination were evaluated: a non-inoculated control level (0 CFU/test portion), a low inoculum level (∼2 CFU/test portion) and a high inoculum level (∼10 CFU/test portion). Data from the study were analyzed according to the Probability of Detection (POD) statistical model as presented in the AOAC validation guidelines. Results The dLPODC values with 95% confidence interval for each comparison were; -0.02 (-0.07, 0.03), -0.08 (-0.31, 0.16) and 0.00 (-0.03, 0.03) for the non-inoculated, low and high contamination levels respectively. Conclusion The dLPODC results demonstrate no difference in performance between the candidate method and reference method for the matrix evaluated. Highlights The GENE-UP LMO method demonstrated accuracy and precision in detecting and discerning L. monocytogenes from other Listeria species.

Evaluation of 3M™ Molecular Detection Assay (MDA) Listeria monocytogenes for the Detection of Listeria monocytogenes in Selected Foods and Environmental Surfaces: Collaborative Study, First Action 2014.07

2015 ◽  
Vol 98 (4) ◽  
pp. 980-992
Author(s):  
Patrick Bird ◽  
Jonathan Flannery ◽  
Erin Crowley ◽  
James Agin ◽  
David Goins ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Environmental Samples ◽  
Molecular Detection ◽  
Collaborative Study ◽  
Probability Of Detection ◽  
Cottage Cheese ◽  
Inoculum Level ◽  
Test Portion ◽  
Detection Assay ◽  
Stressed Cells

Abstract The 3M™ Molecular Detection Assay (MDA) Listeria monocytogenes combines isothermal amplification and bioluminescence to detect Listeria monocytogenes with high specificity and efficiency in select foods and environmental samples. The 3M MDA Listeria monocytogenes method was evaluated using an unpaired study design in a multilaboratory collaborative study to the U.S. Department of Agriculture, Food Safety and Inspection Service Microbiology Laboratory Guidebook 8.09 (2011) Isolation and Identification of Listeria monocytogenes from Red Meat, Poultry, and Egg Products and Environmental Samples for deli turkey, and the AOAC Official Method of AnalysisSM 993.12 Listeria monocytogenes in Milk and Dairy Products for full-fat (4% milk fat) cottage cheese following the current AOAC guidelines. A total of 16 laboratories located in the continental United States and Canada participated in this collaborative study. For deli turkey, 125 g test portions were evaluated using heat-stressed cells by each method. For full-fat cottage cheese, 25 g test portions were evaluated using nonheat-stressed cells. Each matrix had three inoculation levels: an uninoculated control level (0 CFU/test portion), and two levels artificially contaminated with L. monocytogenes, a low inoculum level (0.2–2 CFU/test portion) and a high inoculum level (2–5 CFU/test portion). In total, 1584 unpaired replicate samples were analyzed. Statistical analysis was conducted according to the probability of detection (POD) model. Results obtained for the low inoculum level full-fat cottage cheese test portions produced a difference in cross-laboratory POD (dLPOD) value of –0.08 with a 95% confidence interval (CI) of (–0.20, 0.05). For the low-level deli turkey test portions, a dLPOD value of –0.02 with a 95% CI of (–0.14, 0.11) was obtained.

Collaborative Studies of Methods for Butterfat in omogenized and Chocolate Milk

1964 ◽  
Vol 47 (3) ◽  
pp. 573-576
Author(s):  
D J Mitchell
Keyword(s):  
Collaborative Study ◽  
Chocolate Milk ◽  
Collaborative Studies

Abstract The AOAC Roese-Gottlieb and Rapid Detergent (TeSa) methods for the determination of butterfat in pasteurized, homogenized milk and in chocolate milk were compared in a collaborative study. The results by the detergent method on both products were comparable to those by the Roese-Gottlieb method. The Babcock method gave low results on the homogenized milk.

Evaluation of Modification of the 3M™ Molecular Detection Assay (MDA) Salmonella Method (2013.09) for the Detection of Salmonella in Selected Foods: Collaborative Study

2014 ◽  
Vol 97 (5) ◽  
pp. 1329-1342 ◽  
Author(s):  
Patrick Bird ◽  
Kiel Fisher ◽  
Megan Boyle ◽  
Travis Huffman ◽  
M Joseph Benzinger ◽  
...  
Keyword(s):  
Confidence Intervals ◽  
Molecular Detection ◽  
Collaborative Study ◽  
Ground Beef ◽  
Inoculum Level ◽  
Test Portion ◽  
Low Level ◽  
Dog Food ◽  
Detection Assay ◽  
The U.S

Abstract The 3M™ Molecular Detection Assay (MDA) Salmonella utilizes isothermal amplification of nucleic acid sequences with high specificity, efficiency, rapidity and bioluminescence to detect amplification of Salmonella spp. in food, food-related, and environmental samples after enrichment. A method modification and matrix extension study of the previously approved AOAC Official MethodSM 2013.09 was conducted, and approval of the modification was received on March 20, 2014. Using an unpaired study design in a multilaboratory collaborative study, the 3M MDA Salmonella method was compared to the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) Microbiology Laboratory Guidebook (MLG) 4.05 (2011), Isolation and Identification of Salmonella from Meat, Poultry, Pasteurized Egg, and Catfish Products for raw ground beef and the U.S. Food and Drug Administration (FDA)/Bacteriological Analytical Manual (BAM) Chapter 5, Salmonella reference method for wet dog food following the current AOAC guidelines. A total of 20 laboratories participated. For the 3M MDA Salmonella method, raw ground beef was analyzed using 25 g test portions, and wet dog food was analyzed using 375 g test portions. For the reference methods, 25 g test portions of each matrix were analyzed. Each matrix was artificially contaminated with Salmonella at three inoculation levels: an uninoculated control level (0 CFU/test portion), a low inoculum level (0.2–2 CFU/test portion), and a high inoculum level (2–5 CFU/test portion). In this study, 1512 unpaired replicate samples were analyzed. Statistical analysis was conducted according to the probability of detection (POD). For the low-level raw ground beef test portions, the following dLPOD (difference between the LPODs of the reference and candidate method) values with 95% confidence intervals were obtained: –0.01 (–0.14, +0.12). For the low-level wet dog food test portions, the following dLPOD with 95% confidence intervals were obtained: –0.04 (–0.16, +0.09). No significant differences were observed in the number of positive samples detected by the 3M MDA Salmonella method versus either the USDA/FSIS-MLG or FDA/BAM methods.

scholarly journals Pre- and within-meal effects of fluid dairy products on appetite, food intake, glycemia, and regulatory hormones in children

2017 ◽  
Vol 42 (3) ◽  
pp. 302-310 ◽  
Author(s):  
Shirley Vien ◽  
Bohdan L. Luhovyy ◽  
Barkha P. Patel ◽  
Shirin Panahi ◽  
Dalia El Khoury ◽  
...  
Keyword(s):  
Food Intake ◽  
Repeated Measures ◽  
Dairy Products ◽  
Normal Weight ◽  
Chocolate Milk ◽  
Water Control ◽  
Cumulative Energy ◽  
Sugar Sweetened Beverage ◽  
Repeated Measures Design ◽  
Yogurt Drink

The effect of beverages commonly consumed by children in-between or with meals on short-term food intake (FI) and glycemic control has received little attention. Therefore, 2 experiments were conducted in 9- to 14-year-old children following a randomized repeated-measures design. Experiment 1 (n = 32) compared the effects of water (control) and isocaloric (130 kcal) amounts of 2% milk, chocolate milk, yogurt drink, and fruit punch on subjective appetite and FI. Experiment 2 (n = 20) compared the effects of isocaloric (130 kcal) amounts of 2% milk and fruit punch on subjective appetite, FI, and glycemic and appetite hormone responses. One serving of the beverages was given as a pre-meal drink at baseline (0 min) and a second serving 60 min later with an ad libitum pizza meal. Meal FI in experiment 1 was lower by 14% and 10%, respectively, after chocolate milk and yogurt drink (p < 0.001), but not milk, compared with water. Cumulative energy intake (beverages plus meal) was higher after caloric beverages than water. In experiment 2, no differences occurred in pre-meal but post-meal glucose was 83% higher in overweight/obese than normal-weight children (p = 0.02). Milk led to higher pre-meal glucagon-like peptide-1 and post-meal peptide tyrosine tyrosine (PYY) than fruit punch (p < 0.01) but insulin did not differ between treatments. In conclusion, dairy products consumed before and with a meal have more favourable effects on FI, appetite, and satiety hormones than a sugar-sweetened beverage, but all caloric beverages result in more cumulative calories than if water is the beverage.

scholarly journals CHILDREN’S FOOD PREFERENCES INCLUDED AND OFFERED IN THE „SCHOOL SCHEME”

2018 ◽  
Vol XX (6) ◽  
pp. 262-266
Author(s):  
Sławomir Wawrzyniak ◽  
Krystyna Krzyżanowska
Keyword(s):  
Primary School ◽  
Primary Schools ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Food Preferences ◽  
Sweet Pepper ◽  
Cottage Cheese ◽  
School Teachers ◽  
Primary School Teachers

The aim of the studies was to gather the primary school teachers’ opinion about the „School Scheme” and its effectiveness, as well as children’s food preferences and the reasons, why some of the schools didn’t take part in the program. The empiric studies were conducted in 2017 and 6,413 teachers from primary schools took part in them. The results show that students prefer to eat fruits than vegetables. If some of them chose vegetables, they ate tomatoes, radish, carrot rather than kohlrabi or sweet pepper. When it comes to dairy products, they took: milk and cottage cheese. Some of the Polish schools didn’t take part in the program, because they claim not to have enough suitable place to store fruits and vegetables at their entities and children’s parents weren’t interested in that matter.

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