Evaluation of the VIDAS® Listeria (LIS) Immunoassay for the Detection of Listeria in Foods Using Demi-Fraser and Fraser Enrichment Broths, as Modification of AOAC Official Method 999.06 (AOAC Official Method 2004.06)

Abstract A multilaboratory study was conducted to compare the VIDAS® LIS immunoassay with the standard cultural methods for the detection of Listeria in foods using an enrichment modification of AOAC Official Method 999.06. The modified enrichment protocol was implemented to harmonize the VIDAS LIS assay with the VIDAS LMO2 assay. Five food types—brie cheese, vanilla ice cream, frozen green beans, frozen raw tilapia fish, and cooked roast beef—at 3 inoculation levels, were analyzed by each method. A total of 15 laboratories representing government and industry participated. In this study, 1206 test portions were tested, of which 1170 were used in the statistical analysis. There were 433 positive by the VIDAS LIS assay and 396 positive by the standard culture methods. A Chi-square analysis of each of the 5 food types, at the 3 inoculation levels tested, was performed. The resulting average Chi square analysis, 0.42, indicated that, overall, there are no statistical differences between the VIDAS LIS assay and the standard methods at the 5% level of significance.

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Evaluation of VIDAS Listeria monocytogenes II (LMO2) Immunoassay Method for the Detection of Listeria monocytogenes in Foods: Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/87.5.1123 ◽

2004 ◽

Vol 87 (5) ◽

pp. 1123-1132

Author(s):

Karen M Silbernagel ◽

Charles N Carver ◽

Robert P Jechorek ◽

Ronald L Johnson ◽

W Alejo ◽

...

Keyword(s):

Statistical Analysis ◽

Listeria Monocytogenes ◽

Collaborative Study ◽

Green Beans ◽

Culture Methods ◽

Standard Methods ◽

Cultural Methods ◽

Standard Culture ◽

Roast Beef ◽

Level Of Significance

Abstract A multilaboratory study was conducted to compare the VIDAS®Listeria monocytogenes II (LMO2) immunoassay and the standard cultural methods for the detection of Listeria monocytogenes in foods. Five food types—vanilla ice cream, brie cheese, cooked roast beef, frozen green beans, and frozen tilapia fish—at 3 levels were analyzed by each method. A total of 26 laboratories representing government and industry participated. In this study, 1404 test portions were analyzed of which 1152 were used in the statistical analysis. There were 448 positive by the VIDAS LMO2 assay and 457 positive by the standard culture methods. A χ2 analysis of each of the 5 food types, at the 3 inoculation levels tested, was performed. The resulting χ2 value, 0.36, indicates that overall, there are no statistical differences between the VIDAS LMO2 assay and the standard methods at the 5% level of significance.

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Comparative Validation Study to Demonstrate the Equivalence of a Minor Modification to AOAC Method 997.03 [Visual Immunoprecipitate (VIP®) for Listeria] to the Reference Culture Methods

Journal of AOAC International ◽

10.1093/jaoac/91.2.365 ◽

2008 ◽

Vol 91 (2) ◽

pp. 365-369 ◽

Cited By ~ 1

Author(s):

Philip T Feldsine ◽

David E Kerr ◽

George S Shen ◽

Andrew H Lienau

Keyword(s):

Official Method ◽

Comparison Study ◽

Culture Methods ◽

Environmental Surfaces ◽

Environmental Surface ◽

Aoac Method ◽

Aoac Official ◽

A Minor ◽

Comparative Validation ◽

Aoac Official Method

Abstract The Visual Immunoprecipitate (VIP®) for the Detection of Listeria in Foods and Environmental Surfaces, AOAC Official Method 997.03, has been modified to use a simplified housing for the device. A methods comparison study was conducted to demonstrate the equivalence of this modification to the reference culture methods. Two food matrixes and one environmental surface were analyzed. In total, valid results were obtained from 145 samples and controls. Results showed that the modified VIP for Listeria spp. is equivalent to the reference culture methods for the detection of Listeria.

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Visual Immunoprecipitate Assay Eight Hour Method for Detection of Enterohemorrhagic Escherichia coli O157:H7 in Raw and Cooked Beef (Modification of AOAC Official Method 996.09): Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/85.5.1029 ◽

2002 ◽

Vol 85 (5) ◽

pp. 1029-1036 ◽

Cited By ~ 1

Author(s):

Philip T Feldsine ◽

David E Kerr ◽

Stephanie C Leung ◽

Andrew H Lienau ◽

Ruth F Moser ◽

...

Keyword(s):

Escherichia Coli ◽

Collaborative Study ◽

Culture Method ◽

Enterohemorrhagic Escherichia Coli ◽

Official Method ◽

Escherichia Coli O157 ◽

Culture Methods ◽

Aoac Official ◽

Inspection Service ◽

Aoac Official Method

Abstract AOAC Official Method 996.09, Visual Immunoprecipitate Assay (VIP®) for Escherichia coli O157:H7, was modified to incorporate a new enrichment protocol using BioControl EHEC8™ medium for testing raw and cooked beef. Foods were tested by VIP assay and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment procedure and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 15 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level, where predominantly positive results were expect d, and a low level where fractional recovery was anticipated. Collaborators tested 396 test portions and controls by both methods, for a total of 792 test portions. Of the 396 paired test portions, 75 were positive and 230 were negative by both the VIP and culture methods. Eleven test portions were presumptively positive by VIP and could not be confirmed culturally; 32 were negative by VIP, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the VIP method. There was no statistical difference between results obtained with the VIP for EHEC 8 h method and the culture method except for cooked beef, where the VIP had significantly higher recovery for one inoculation level.

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Comparative Validation Study to Demonstrate the Equivalence of a Minor Modification to AOAC Method 999.09 Visual Immunoprecipitate (VIP®) for Salmonella Method to the Reference Culture Method

Journal of AOAC International ◽

10.1093/jaoac/92.5.1426 ◽

2009 ◽

Vol 92 (5) ◽

pp. 1426-1431 ◽

Cited By ~ 1

Author(s):

Philip T Feldsine ◽

David E Kerr ◽

George Shen ◽

Andrew H Lienau

Keyword(s):

Culture Method ◽

Official Method ◽

Comparison Study ◽

Culture Methods ◽

Aoac Method ◽

Aoac Official ◽

A Minor ◽

And Control ◽

Comparative Validation ◽

Aoac Official Method

Abstract The Visual Immunoprecipitate (VIP®) for the Detection of Salmonella in Foods, AOAC Official Method 999.09, has been modified to change the color of the test and control lines of the device. A methods comparison study was conducted to demonstrate the equivalence of this modification to the reference culture method. Three foods were analyzed. In total, there were valid results from 155 samples and controls. Results showed that the modified VIP Gold® for Salmonella is equivalent to the reference culture methods for the detection of Salmonella.

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Comparative Validation Study to Demonstrate the Equivalence of a Minor Modification to AOAC Method 996.09 [Visual Immunoprecipitate (VIP®) for E. coli O157:H7] to the Reference Culture Methods

Journal of AOAC International ◽

10.1093/jaoac/91.2.360 ◽

2008 ◽

Vol 91 (2) ◽

pp. 360-364

Author(s):

Philip T Feldsine ◽

David E Kerr ◽

George S Shen ◽

Andrew H Lienau

Keyword(s):

Culture Method ◽

Official Method ◽

Comparison Study ◽

Culture Methods ◽

E Coli ◽

Aoac Method ◽

Aoac Official ◽

A Minor ◽

Comparative Validation ◽

Aoac Official Method

Abstract The Visual Immunoprecipitate (VIP®)for the Detection of E. coli O157:H7 in Foods, AOAC Official Method 996.09, has been modified to use a simplified plastic housing for the device. A methods comparison study was conducted to demonstrate the equivalence of this modification to the reference culture method. Three foods were analyzed. In total, valid results were obtained from 240 samples and controls. Results showed that the VIP for E. coli O157:H7 is equivalent to the reference culture methods for the detection of E. coli O157:H7.

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VIDAS® Listeria species Xpress (LSX)

Journal of AOAC International ◽

10.5740/jaoacint.govval04 ◽

2013 ◽

Vol 96 (2) ◽

pp. 242-245 ◽

Cited By ~ 1

Author(s):

Ronald Johnson ◽

John Mills

Keyword(s):

Stainless Steel ◽

Reference Method ◽

Culture Method ◽

Culture Methods ◽

Chi Square ◽

Listeria Species ◽

Standard Culture ◽

Inspection Service ◽

Chi Square Analysis ◽

Positive Results

Abstract The AOAC GovVal study compared the VIDAS®Listeria species Xpress (LSX) to the Health Products and Food Branch MFHPB-30 reference method for detection of Listeria on stainless steel. The LSX method utilizes a novel and proprietary enrichment media, Listeria Xpress broth, enabling detection of Listeria species in environmental samples with the automated VIDAS in a minimum of 26 h. The LSX method also includes the use of the chromogenic media, chromID™ Ottaviani Agosti Agar (OAA) and chromID™ Lmono for confirmation of LSX presumptive results. In previous AOAC validation studies comparing VIDAS LSX to the U. S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) and the U. S. Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) reference methods, the LSX method was approved as AOAC Official Method2010.02 for the detection of Listeria species in dairy products, vegetables, seafood, raw meats and poultry, and processed meats and poultry, and as AOAC Performance Tested Method 100501 in a variety of foods and on environmental surfaces. The GovVal comparative study included 20 replicate test portions each at two contamination levels for stainless steel where fractionally positive results (5–15 positive results/20 replicate portions tested) were obtained by at least one method at one level. Five uncontaminated controls were included. In the stainless steel artificially contaminated surface study, there were 25 confirmed positives by the VIDAS LSX assay and 22 confirmed positives by the standard culture methods. Chi-square analysis indicated no statistical differences between the VIDAS LSX method and the MFHPB-30 standard methods at the 5% level of significance. Confirmation of presumptive LSX results with the chromogenic OAA and Lmono media was shown to be equivalent to the appropriate reference method agars. The data in this study demonstrate that the VIDAS LSX method is an acceptable alternative method to the MFHPB-30 standard culture method for the detection of Listeria species on stainless steel.

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Validation Study to Demonstrate the Equivalence of a Minor Modification of Assurance Enzyme Immunoassay Method, Official Method 996.14, for Detection of Listeria in Foods and Environmental Surfaces to the Reference Culture Methods

Journal of AOAC International ◽

10.1093/jaoac/91.1.159 ◽

2008 ◽

Vol 91 (1) ◽

pp. 159-163

Author(s):

Philip T Feldsine ◽

David E Kerr ◽

Andrew H Lienau

Keyword(s):

Enzyme Immunoassay ◽

Conjugate Addition ◽

Official Method ◽

Comparison Study ◽

Culture Methods ◽

Environmental Surfaces ◽

Environmental Surface ◽

Aoac Official ◽

A Minor ◽

Aoac Official Method

Abstract The Assurance Enzyme Immunoassay (EIA) for the Detection of Listeria in Foods and Environmental Surfaces, AOAC Official Method 996.14, has been modified to combine the separate antibody and conjugate addition steps into one. A methods comparison study was conducted to demonstrate the equivalence of this modification to the reference culture methods. Two food matrixes and one environmental surface were analyzed. In total, there were valid results from 145 samples and controls. Results showed that the Assurance EIA for Listeria spp. is equivalent to the reference culture methods for the detection of Listeria.

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Comparative Validation Study to Demonstrate the Equivalence of a Minor Modification to AOAC Method 999.09 [Visual Immunoprecipitate (VIP®) for Salmonella] to the Reference Culture Methods

Journal of AOAC International ◽

10.1093/jaoac/91.2.370 ◽

2008 ◽

Vol 91 (2) ◽

pp. 370-375 ◽

Cited By ~ 2

Author(s):

Philip T Feldsine ◽

David E Kerr ◽

George S Shen ◽

Andrew H Lienau

Keyword(s):

Validation Study ◽

Culture Method ◽

Official Method ◽

Comparison Study ◽

Culture Methods ◽

Aoac Method ◽

Aoac Official ◽

A Minor ◽

Comparative Validation ◽

Aoac Official Method

Abstract The Visual Immunoprecipitate (VIP®) for the Detection of Salmonella in Foods, AOAC Official Method 999.09, has been modified to use a simplified housing for the device. A methods comparison study was conducted to demonstrate the equivalence of this modification to the reference culture method. Three foods were analyzed. In total, valid results were obtained from 125 samples and controls. Results showed that the modified VIP for Salmonella is equivalent to the reference culture methods for the detection of Salmonella.

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Evaluation of VIDAS® Listeria species Xpress (LSX) Immunoassay Method for the Detection of Listeria species in Foods: Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/94.1.159 ◽

2011 ◽

Vol 94 (1) ◽

pp. 159-171 ◽

Cited By ~ 7

Author(s):

Ronald L Johnson ◽

Robert P Jechorek ◽

H Andrews ◽

P Bautista ◽

P Bird ◽

...

Keyword(s):

Statistical Difference ◽

Collaborative Study ◽

Rapid Screening ◽

Green Beans ◽

Culture Methods ◽

Chi Square ◽

Standard Methods ◽

Significant Statistical Difference ◽

Listeria Species ◽

Cultural Methods

Abstract In a multilaboratory study, the effectiveness of an alternative method for rapid screening of Listeria species compared to traditional reference methods was demonstrated in a variety of food products. A collaborative study was conducted to compare the VIDAS® Listeria species Xpress (LSX) method and the standard cultural methods for the detection of Listeria species in foods. Six food types were tested: vanilla ice cream, cheddar cheese, raw ground beef, frozen green beans, deli turkey, and cooked shrimp. Each food, inoculated with a different Listeria strain at two levels and uninoculated test portions, was analyzed by each method. A total of 15 laboratories representing government and industry participated. In this study 1134 tests were analyzed in the statistical analysis. There were 490 positives by the VIDAS LSX method using the sample boiling step, 483 positives by the VIDAS LSX method using the Heat and Go system, and 439 positives by the standard culture methods. Overall, the Chi-square result for the VIDAS LSX method with boiling for all foods was 7.25, indicating a significant statistical difference between the VIDAS method and the standard methods at the 5% confidence. For the VIDAS LSX method with the Heat and Go system, the Chi-square result for all foods was 5.37, indicating a significant statistical difference between the VIDAS LSX assay with the Heat and Go system and the standard methods at the 5% level of significance. In both cases, the VIDAS method was more sensitive than the standard methods. The LSX method detects Listeria species in foods with negative or presumptive positive results in a minimum of 30 h compared to at least 5 days for the cultural methods. Based on the results of this collaborative study, it is recommended that the VIDAS LSX method be adopted as an AOAC Official MethodSM for the detection of Listeria species in dairy products, vegetables, seafood, raw meats and poultry, and processed meats and poultry.

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Adaptation of the AOAC Fluorine Method for Determining Fluoride in Fish Protein Concentrate

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/53.1.3 ◽

1970 ◽

Vol 53 (1) ◽

pp. 3-6

Author(s):

R. Bruce Klemm ◽

Mary E. Ambrose Klemm

Keyword(s):

Steam Distillation ◽

Silica Sand ◽

Official Method ◽

Protein Concentrate ◽

Fish Protein ◽

Direct Titration ◽

Modified Method ◽

Aoac Official ◽

Aoac Official Method

Abstract The AOAC official method, 24.029–24.035, for the determination of fluorine in foods was modified slightly to o btain quantitative recoveries of fluorine from samples of fish protein concentrate (FPC). The most important alterations include the use of steam distillation, the addition of finely ground silica sand in the distillation, a decrease in the distillation temperature, and the utilization of direct titration. Recoveries of fluoride added to FPC before ashing, using this modified method, averaged 96.0 ± 3.0%. Our results are in agreement with those of several other analysts who used a variety of methods.

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