scholarly journals TECRA® Unique™ Test for Rapid Detection of Salmonella in Food: Collaborative Study

2001 ◽  
Vol 84 (2) ◽  
pp. 416-430 ◽  
Author(s):  
Denise Hughes ◽  
Angela E Dailianis ◽  
Louise Hill ◽  
Deborah A McIntyre ◽  
Aimee Anderson ◽  
...  
Keyword(s):  
Rapid Detection ◽  
Collaborative Study ◽  
Milk Powder ◽  
Reference Method ◽  
Culture Method ◽  
The United States ◽  
Soy Flour ◽  
Milk Chocolate ◽  
Chi Square ◽  
Chi Square Test

Abstract The TECRA® Unique™ Salmonella test uses the principle of immunoenrichment to allow rapid detection of Salmonellae in food. A collaborative study was conducted to compare the TECRA Salmonella Unique test with the reference culture method given in the U.S. Food and Drug Administration's Bacteriological Analytical Manual. Three food types (milk powder, pepper, and soy flour) were analyzed in Australia and 2 food types (milk chocolate and dried egg) were analyzed in the United States. Forty-one collaborators participated in the study. For each of the 5 foods at each of the 3 levels, a comparison showed no significant differences (p ≥ 0.05) in the proportion of positive test samples for Unique and that for the reference method using the Chi-square test for independence with continuity correction.

scholarly journals Salmonella in Foods—A New Enrichment Procedure for Use with the TECRA Salmonella Visual Immunoassay: Collaborative Study

1999 ◽  
Vol 82 (3) ◽  
pp. 634-647 ◽  
Author(s):  
Denise Hughes ◽  
Angela E Dailianis ◽  
Louise Hill ◽  
Michael S Curiale ◽  
Vidhya Gangar ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Milk Powder ◽  
Reference Method ◽  
Pairwise Comparison ◽  
The United States ◽  
Black Pepper ◽  
Soy Flour ◽  
Milk Chocolate ◽  
Enrichment Procedure ◽  
The U.S

Abstract A collaborative study was conducted to compare a new enrichment procedure for the TECRA Salmonella Visual Immunoassay with the reference method given in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual (BAM 7th Ed.). Three food types (milk powder, black pepper, and soy flour) were analyzed in Australia, and 3 food types (milk chocolate, dried egg, and rawturkey) were analyzed in the United States. Thirty eight collaborators participated in the study. No significant differences (p > 0.05) were observed for the pairwise comparison of the proportion of positive samples forthe TECRA method with that for the reference method. The new enrichment procedure for the TECRA method has been adopted First Action by AOAC INTERNATIONAL.

scholarly journals Salmonella in Foods: New Enrichment Procedure for TECRA Salmonella Visual Immunoassay Using a Single RV(R10) Only, TT Only, or Dual RV(R10) and TT Selective Enrichment Broths (AOAC Official Method 998.09): Collaborative Study

2003 ◽  
Vol 86 (4) ◽  
pp. 775-790 ◽  
Author(s):  
Denise Hughes ◽  
Angela E Dailianis ◽  
Louise Hill ◽  
Michael S Curiale ◽  
Vidhya Gangar ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Milk Powder ◽  
Reference Method ◽  
Pairwise Comparison ◽  
The United States ◽  
Soy Flour ◽  
Official Method ◽  
Selective Enrichment ◽  
Enrichment Procedure ◽  
Single Well

Abstract A collaborative study was conducted to compare a new enrichment procedure for the TECRA® Salmonella Visual Immunoassay (TSVIA) with the reference method given in the U.S. Food and Drug Administration's Bacteriological Analytical Manual (7th Ed.). Three food types (milk powder, pepper, and soy flour) were analyzed in Australia and 3 food types (milk chocolate, dried egg, and raw turkey) were analyzed in the United States. Thirty-eight collaborators participated in the study. The TECRA method was evaluated using both Rappaport-Vassiliadis R10 (RV(R10)) and tetrathionate (TT) broths for selective enrichment. M broth cultures arising from each of the 2 selective enrichment broths were tested in the TSVIA using 2 individual wells, one for each selective broth, and a single well to test the pooled selective enrichment broths. The results for the pooled enrichment broths were reported elsewhere. This study presents the results for the use of single enrichment broths, i.e., RV(R10) only or TT only, with the TSVIA. No significant differences (p > 0.05) were observed for the pairwise comparison of the proportion of positive samples for either RV(R10) or TT used as a single enrichment broth for the TSVIA with that for the reference method.

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.

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.

scholarly journals Evaluation of the iQ-Check®Salmonella II Assay in Select Foods: Collaborative Study, First Action 2017.06

2018 ◽  
Vol 101 (4) ◽  
pp. 1043-1057
Author(s):  
Patrick Bird ◽  
M Joseph Benzinger ◽  
Benjamin Bastin ◽  
Erin Crowley ◽  
James Agin ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Collaborative Study ◽  
Reference Method ◽  
The United States ◽  
Probability Of Detection ◽  
Milk Chocolate ◽  
Inoculum Level ◽  
Test Portion ◽  
Dog Food ◽  
Interlaboratory Reproducibility

Abstract The iQ-Check Salmonella II Real-Time PCR test kit utilizes Salmonella-specific oligonucleotide probes and primers for the rapid and specific detection of Salmonella species in select food types. The alternative method was evaluated by using 375 g test portions in an unpaired study design for two matrices, milk chocolate and dry dog food. Each matrix was compared with the U.S. Food and Drug Administration Chapter 5 Salmonella reference method. Fourteen technicians from 12 laboratories, including academia and industry, located within the United States and Canada participated in the collaborative study. Three levels of contamination were evaluated for each matrix: 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). The statistical analysis was conducted according to the Probability of Detection (POD) statistical model. The results obtained for the low inoculum level test portions produced a difference in the candidate presumptive and confirmatory results (dLPOD) value with a 95% confidence interval of −0.05, (−0.15, 0.06) for the milk chocolate and 0.10, (−0.01, 0.21) for the dry dog food. The dLPOD results indicate an equivalence between the candidate method and reference method for the matrices evaluated, and the method demonstrated acceptable interlaboratory reproducibility as determined in the collaborative evaluation. False positive and false negative rates were determined for each matrix and produce values of <2%. Based on the data generated, the method demonstrated acceptable interlaboratory reproducibility data and statistical analysis.

Elevated-Temperature, Colorimetric, Monoclonal, Enzyme-Linked Immunosorbent Assay for Rapid Screening of Salmonella in Foods: Collaborative Study

1994 ◽  
Vol 77 (2) ◽  
pp. 374-394 ◽  
Author(s):  
Karl F Eckner ◽  
Wendy A Dustman ◽  
Michael S Curiale ◽  
Russell S Flowers ◽  
Barbara J Robison
Keyword(s):  
Elevated Temperature ◽  
Immunosorbent Assay ◽  
Collaborative Study ◽  
False Negative ◽  
Culture Method ◽  
Soy Flour ◽  
Rapid Screening ◽  
Enzyme Linked Immunosorbent Assay ◽  
Elisa Method ◽  
Milk Chocolate

Abstract A collaborative study was performed by 30 laboratories in 3 sets of trials to validate a modified colorimetric monoclonal enzyme-linked immunosorbent assay (ELISA) method for Salmonella detection. The modifications to the current methodology included incubation of enrichments and postenrichments at an elevated temperature, addition of novobiocin to the M-broth post-enrichment, and elimination of the centrifugation and agitation steps. Five artificially contaminated foods (nonfat dry milk, milk chocolate, dried egg, ground black pepper, and soy flour) and 1 naturally contaminated food (raw ground turkey) were analyzed. The artificially contaminated foods were inoculated with individual Salmonella serotypes at a high (10–50 cells/25 g) and low (1–5 cells/25 g) contamination level. Results from the modified ELISA method were compared to the Bacteriological Analytical Manual (BAM)/AOAC culture method. In 2 of the food products, milk chocolate and pepper, a number of laboratories isolated Salmonella from uninoculated control samples, thus invalidating their data. As a result, there were too few laboratories remaining with valid data, and these foods were repeated. In the completed study, there were 11 false negative results obtained by the modified ELISA method, while there were 28 false negatives produced by the BAM/AOAC procedure. There were 11 ELISA positive assays which could not be confirmed by culture methods. Statistically, there were no differences between the modified, colorimetric, monoclonal ELISA and the reference culture method in all foods except raw turkey, where the ELISA method was more productive. The colorimetric monoclonal enzyme immunoassay (Salmonella-Tek) method for detecting Salmonella in all foods has been adopted first action by AOAC INTERNATIONAL.

scholarly journals Salmonella in Selected Foods by VIDAS® Immuno-Concentration Salmonella Plus Selective Plate Method (Hektoen Enteric, Xylose Lysine Desoxycholate, Bismuth Sulfite): Collaborative Study

2002 ◽  
Vol 85 (3) ◽  
pp. 593-608 ◽  
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 ◽  
Plate Method ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Selective Plate ◽  
Nonfat Dry Milk ◽  
Whole Egg

Abstract The VIDAS Immuno-concentration Salmonella (ICS) plus selective plate method (Hektoen enteric, xylose lysine desoxycholate, bismuth sulfite) 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 1297 of the 1455 samples. Of the 158 samples not in agreement, 82 were VIDAS ICS plus selective plate-positive and BAM/AOAC-negative, and 76 were VIDAS ICS plus selective plate-negative and BAM/AOAC-positive.

scholarly journals Evaluation of VIDAS® Salmonella (SLM) Immunoassay Method with Rappaport-Vassiliadis (RV) Medium for Detection of Salmonella in Foods: Collaborative Study

2004 ◽  
Vol 87 (4) ◽  
pp. 867-883 ◽  
Author(s):  
Wendy A McMahon ◽  
Ann M Schultz ◽  
Ronald L Johnson ◽  
R Barnes ◽  
L Bohra ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Culture Method ◽  
Soy Flour ◽  
Current Standard ◽  
Milk Chocolate ◽  
Selective Enrichment ◽  
Dry Milk ◽  
Ground Pork ◽  
The U.S ◽  
Culture Procedure

Abstract A collaborative study was conducted to compare the VIDAS Salmonella (SLM) with Rappaport-Vassiliadis (RV) method for detection of Salmonella in foods to the current standard method presented in the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) and the culture method presented in AOAC's Official Methods of Analysis. The VIDAS SLM with RV method uses tetrathionate broth in combination with RV medium in place of selenite cystine broth for selective enrichment, thereby eliminating the hazardous waste issue for laboratories. Twenty five laboratories participated in the evaluation, each testing one or more of 8 test products: nonfat dry milk, dried egg, soy flour, lactic casein, milk chocolate, raw ground pork, raw ground turkey, and raw peeled shrimp. Results of the study showed no significant differences in the numbers of confirmed positive samples with the VIDAS SLM with RV procedure and the BAM/AOAC culture procedure. The VIDAS SLM with RV method was effective for rapid detection of Salmonella in foods. It is recommended that AOAC INTERNATIONAL modify the VIDAS Salmonella SLM procedure to include the RV method.

scholarly journals Evaluation of VIDAS® Immuno-Concentration Salmonella Assay Plus Selective Plate Method (Hektoen Enteric, Bismuth Sulfite, Salmonella Identification) for Detection of Salmonella in Selected Foods: Collaborative Study

2002 ◽  
Vol 85 (3) ◽  
pp. 576-592 ◽  
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 ◽  
Plate Method ◽  
Milk Chocolate ◽  
Dry Milk ◽  
Selective Plate ◽  
Salmonella Assay ◽  
Whole Egg

Abstract The VIDAS Immuno-concentration Salmonella (ICS) plus selective plate method (Hektoen enteric, bismuth sulfite, Salmonella identification) 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 1283 of the 1440 test samples. Of the 157 test samples not in agreement, 82 were VIDAS ICS plus selective plate-positive and BAM/AOAC-negative, and 75 were VIDAS ICS plus selective plate-negative and BAM/AOAC-positive.

Evaluation of VIDAS®Salmonella (SLM) Easy Salmonella Method for the Detection of Salmonella in a Variety of Foods: Collaborative Study

2011 ◽  
Vol 94 (6) ◽  
pp. 1821-1834 ◽  
Author(s):  
Erin Crowley ◽  
Patrick Bird ◽  
Kiel Fisher ◽  
Katherine Goetz ◽  
M Joseph Benzinger ◽  
...  
Keyword(s):  
Peanut Butter ◽  
Collaborative Study ◽  
Reference Method ◽  
The United States ◽  
Food Type ◽  
Chi Square ◽  
Selective Enrichment ◽  
Reference Methods ◽  
Chi Square Analysis ◽  
The U.S

Abstract The VIDAS®Salmonella (SLM) Easy Salmonella method is a specific enzyme-linked fluorescent immunoassay performed in the automated VIDAS instrument. The VIDAS Easy Salmonella method is a simple 2-step enrichment procedure, using pre-enrichment followed by selective enrichment in a newly formulated broth, SX2 broth. This new method was compared in a multilaboratory collaborative study to the U.S. Food and Drug Administration's Bacteriological Analytical Manual, Chapter 5 method for five food matrixes (liquid egg, vanilla ice cream, spinach, raw shrimp, and peanut butter) and the U.S. Department of Agriculture's Microbiology Laboratory Guidebook 4.04 method for deli turkey. Each food type was artificially contaminated with Salmonella at three inoculation levels. A total of 15 laboratories representing government, academia, and industry, throughout the United States, participated. In this study, 1583 samples were analyzed, of which 792 were paired replicates and 791 were unpaired replicates. Of the 792 paired replicates, 285 were positive by both the VIDAS and reference methods. Of the 791 unpaired replicates, 341 were positive by the VIDAS method and 325 were positive by the cultural reference method. A Chi-square analysis of each of the six food types was performed at the three inoculation levels tested. For all foods evaluated, the VIDAS Easy SLM method demonstrated results comparable to those of the reference methods for the detection of Salmonella.

Sign in / Sign up

Export Citation Format

Share Document