Evaluation of the MC-Media Pad® Rapid Aerobic Count Device for the Enumeration of Total Aerobic Counts in a Variety of Foods: Collaborative Study, First Action Official MethodSM 2019.02

2020 ◽  
Vol 103 (5) ◽  
pp. 1318-1325
Author(s):  
Benjamin Bastin ◽  
Nicole Klass ◽  
Erin Crowley ◽  
James Agin ◽  
Charlotte Lindhardt ◽  
...  
Keyword(s):  
Confidence Intervals ◽  
Collaborative Study ◽  
Food Products ◽  
Plate Count ◽  
Contamination Level ◽  
Microbial Count ◽  
Reference Methods ◽  
The Difference ◽  
Aerobic Plate Count ◽  
Inspection Service

Abstract Background The MC-Media Pad® Rapid Aerobic Count (RAC) is a ready-to-use culture device combining a test pad coated with medium and water absorption polymers that are designed for the rapid quantification of total aerobic bacteria in food products. Objective The MC-Media Pad RAC was compared to the U.S. Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook, Chapter 3.02: Quantitative Analysis of Bacteria in Foods as Sanitary Indicators for raw ground pork and the Standard Methods for the Examination of Dairy Products, Chapter 6: Microbial Count Methods for yogurt drink. Method The candidate method was evaluated against the reference methods using a paired study design in a multi-collaborator study, following the current AOAC INTERNATIONAL Official Methods of AnalysisSM Appendix J guidelines. Three target contamination levels (low, medium, and high) were evaluated. MC-Media Pad RAC devices were enumerated after 24 and 48 h of incubation. Results Plate counts obtained by both methods were log10-transformed and the difference of means (including 95% confidence intervals), repeatability SD, and reproducibility SD were determined for each contamination level. All 95% confidence intervals for mean difference fell easily within ±0.10, the performance requirement being ±0.5. Conclusion The MC-Media Pad RAC (for both 24 and 48 h) and both reference methods for each contamination level were therefore shown to be equivalent, with 97.5% confidence. Highlights The new method offers a convenient alternative to the reference methods for detection of aerobic plate count in food products, yielding reliable and comparable results in 24 or 48 h compared to 48 h for the reference methods.

Evaluation of the MC-Media PadTM Yeast and Mold Device for the Enumeration of Yeast and Mold: Collaborative Study, First Action 2018.02

2019 ◽  
Vol 102 (4) ◽  
pp. 1138-1144
Author(s):  
Patrick Bird ◽  
Benjamin Bastin ◽  
Dane Brooks ◽  
Erin Crowley ◽  
James Agin ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Control Level ◽  
Reference Method ◽  
Food Products ◽  
Plate Count ◽  
Contamination Level ◽  
Juice Concentrate ◽  
Uninoculated Control ◽  
The Difference ◽  
Contamination Levels

Abstract Background: The MC-Media Pad™ Yeast and Mold (YM) is a ready-to use culture device that combines a test pad coated with medium and water-absorption polymers that is designed for the rapid quantification of yeast and mold in food products. Objective: The MC-Media Pad YM was compared with the U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) for the enumeration of yeast and mold in frozen orange juice concentrate. Methods: The candidate method was evaluated using a paired study design in a multilaboratory collaborative study following the current AOAC Validation Guidelines. Three target contamination levels (low, 10–100 CFU/g; medium, 100–1000 CFU/g; and high 1000–10 000 CFU/g) and an uninoculated control level (0 CFU/g) were evaluated. MC-Media Pad YM devices were enumerated after 48 and 72 h of incubation. Results: Plate count obtained by both methods were log-transformed and the difference of means (including 95% confidence intervals), repeatability SD, and SD were determined for each contamination level. Conclusions: No statistical difference was observed between the MC-Media Pad YM (for both 48 and 72 h) and the FDA BAM for each contamination level. Highlights: The new method offers a convenient alternative to the reference method (FDA BAM) for detection of yeast and mold contamination in food products, yielding reliable and comparable results in 48 h compared to 5 days for the reference method.

Temperature-Independent Pectin Gel Method for Aerobic Plate Count in Dairy and Nondairy Food Products: Collaborative Study

1988 ◽  
Vol 71 (2) ◽  
pp. 343-349
Author(s):  
Jonathan N Roth
Keyword(s):  
Collaborative Study ◽  
Food Products ◽  
Raw Milk ◽  
Plate Count ◽  
Food Groups ◽  
Dairy Food ◽  
Bacterial Counts ◽  
Gel Method ◽  
Pectin Gel ◽  
Aerobic Plate Count

Abstract Ten laboratories participated in a collaborative study to compare the pectin-based plate count (PC) Redigel method with the aerobic plate count and standard plate count agar-based standard methods for the estimation of total bacterial counts in 9 different nondairy food and dairy food products. The foods were cream, homogenized milk, raw milk, cheese, raw chicken, raw oysters, frozen broccoli, flour, and spices. Each laboratory analyzed 6 samples (3 sample pairs) of each food group. Counts obtained by the pectin-based plate count and agarbased plate count methods differed significantly (P 0.05) only for homogenized milk, where the pectin gel method resulted in higher counts. The actual counts were higher in the pectin gel method in 8 of the 9 food groups. The log means for pectin gel and agar-based media, respectively, for the 9 food groups were: cream 8.106 and 7.844; homogenized milk 8.642 and 8.231; raw milk 8.711 and 8.423; chicken 7.654 and 7.645; oysters 7.201 and 7.180; broccoli 7.102 and 6.798; cheese 8.045 and 8.055; flour 4.112 and 3.988; spice 5.379 and 5.314. The repeatability standard deviations favored the pectin gel method in 6 of the 9 foods tested. The reproducibility standard deviations favored the pectin gel method in 7 of the 9 foods tested. These results strongly support the suitability of the pectin gel method as an alternative to agar-based plate count and other methods for total bacterial counts in nondairy and dairy food products. The pectin gel method has been adopted official first action.

Evaluation of the 3M™ Petrifilm™ Rapid Aerobic Count Plate for the Enumeration of Aerobic Bacteria: Collaborative Study, First Action 2015.13

2016 ◽  
Vol 99 (3) ◽  
pp. 664-675
Author(s):  
Patrick Bird ◽  
Jonathan Flannery ◽  
Erin Crowley ◽  
James Agin ◽  
David Goins ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Skim Milk ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
Contamination Level ◽  
Standard Plate Count ◽  
Dual Sensor ◽  
Standard Plate ◽  
Aerobic Plate Count ◽  
Contamination Levels

Abstract The 3M™ Petrifilm™ Rapid Aerobic Count (RAC) Plate is a sample-ready culture medium system containing dual-sensor indicator technology for the rapid quantification of aerobic bacteria in food products. The 3M Petrifilm RAC Plate was compared to the U.S. Food and Drug Administration Bacteriological Analytical Manual (FDA BAM) Chapter 3 (Aerobic Plate Count) for the enumeration of aerobic bacteria in raw easy-peel shrimp and the Standard Methods for the Examination of Dairy Products (SMEDP) Chapter 6 (Standard Plate Count Method) for the enumeration of aerobic bacteria in pasteurized skim milk and instant nonfat dry milk (instant NFDM). The 3M Petrifilm RAC Plate was evaluated using a paired study design in a multilaboratory collaborative study following current AOAC validation guidelines. Three target contamination levels (low, 10–100 CFU/g; medium, 100–1000 CFU/g; and high 1000–10 000 CFU/g) were evaluated for naturally occurring aerobic microflora for each matrix. For raw easy-peel shrimp, duplicate 3M Petrifilm RAC Plates were enumerated after 24 ± 2 h incubation at both 32 and 35°C. Pasteurized skim milk 3M Petrifilm RAC Plates were enumerated after 24 ± 2 h incubation at 32°C, and instant NFDM 3M Petrifilm RAC Plates were enumerated after 48 ± 3 h incubation at 32°C. No statistical difference was observed between 3M Petrifilm RAC Plate and FDA BAM or SMEDP reference methods for each contamination level.

Microbiological Screening Method for Indication of Irradiation of Spices and Herbs: A BCR Collaborative Study

1993 ◽  
Vol 76 (3) ◽  
pp. 674-681 ◽  
Author(s):  
Gun Wirtanen ◽  
Anna-Maija Sjöberg ◽  
Flemming Boisen ◽  
Timo Alanko ◽  
◽  
...  
Keyword(s):  
Collaborative Study ◽  
Screening Method ◽  
Conclusive Evidence ◽  
Plate Count ◽  
Heat Treated ◽  
Relative Standard ◽  
Plate Count Method ◽  
The Difference ◽  
Aerobic Plate Count ◽  
Direct Epifluorescent Filter Technique

Abstract A BCR1 collaborative study was conducted with a microbiological screening method based on the combined use of the direct epifluorescent filter technique (DEFT) and the conventional aerobic plate count method (APC) for detection of irradiation of spices and herbs. Collaborative samples of whole allspice, whole and powdered black peppers, whole white pepper, paprika powder, cut basil, cut marjoram, and crushed cardamom irradiated with doses of 0, 5, and 10 kGy were analyzed by 8 laboratories. The total number of the collaborative samples, with arbitrarily labeled codes, was 192. The percentage of acceptable results was 95.5%. The identification of irradiated from nonirradiated spices and herbs was analyzed statistically by using explorative techniques. The average values of the differences between DEFr and APC in samples irradiated with doses of 5 and 10 kGy were 5.1 and 6.1 logarithmic units, respectively. The differences between DEFT and APC generally increased to at least 3.5 logarithmic units, whereas the difference in the case of unirradiiated spices was insignificant. However, conclusive evidence of irradiation relies on the knowledge that the sample was not fumigated or heat treated. The reproducibility relative standard deviations for the differences were 12.3,19.9, and 20.7% with the closes of 10 and 5 kGy and for unirradiated samples, respectively, indicating acceptable variabilities among laboratories. Received

Hydrophobic Grid Membrane Filter Method for Aerobic Plate Count in Foods: Collaborative Study

1986 ◽  
Vol 69 (4) ◽  
pp. 671-676 ◽  
Author(s):  
Phyllis Entis ◽  
◽  
J Allen ◽  
A Bhatnagar ◽  
A Brouwer ◽  
...  
Keyword(s):  
Membrane Filter ◽  
Collaborative Study ◽  
Raw Milk ◽  
Plate Count ◽  
Filter Method ◽  
Membrane Filter Method ◽  
Aerobic Plate Count ◽  
Egg Powder ◽  
Raw Poultry ◽  
Whole Egg

Abstract Twenty-one laboratories participated in a collaborative study to validate a hydrophobic grid membrane filter (HGMF) method for aerobic plate count by comparing its performance against the AOAC/APHA pour plate method. Raw milk, raw poultry, whole egg powder, flours, and spices were included in the study. Counts obtained by the HGMF and pour plate methods did not differ significantly, except in the case of whole egg powder, for which the HGMF method produced significantly higher counts. The hydrophobic grid membrane filter method for aerobic plate count in foods has been adopted official first action.

A Model for Statistical Evaluation of Precision Parameters of Microbiological Methods: Application to Dry Rehydratable Film Methods and IDF Reference Methods for Enumeration of Total Aerobic Mesophilic Flora and Coliforms in Raw Milk

1991 ◽  
Vol 74 (1) ◽  
pp. 92-103 ◽  
Author(s):  
Christine Piton ◽  
Rémy Grappin
Keyword(s):  
Statistical Approach ◽  
Collaborative Study ◽  
Raw Milk ◽  
Confirmatory Test ◽  
Plate Count ◽  
Reference Methods ◽  
Microbiological Methods ◽  
Relative Standard ◽  
Standard Deviations ◽  
Total Bacteria

Abstract A new statistical approach for collaborative study data of microbiological methods Is proposed. This Includes a confirmatory test to the Polsson distribution of the number of colonies. In addition, 2 new statistical parameters are used to express precision as a percent of the original unit: the geometric relative standard deviation (GRSD) and the critical relative difference between 2 measurements (RD95). This statistical approach was applied to an Interlaboratory study to assess and compare the precision of both dry rehydratable film (PetrlfUrn® SM and Petrifllm® VRB) methods and International Dairy Federation (IDF) reference methods [total aerobic mesophilic plate count (TAMPC) and violet red bile lactose agar (VRBL) methods] for estimation of total bacteria and collform, respectively, in raw milk. Each of the 14 laboratories In the study analyzed 40 laboratory samples (20 different materials In blind duplicates) for total bacteria and collform counts by both the Petrifllm and standard methods. Repeatability standard deviations (In log10 unit) of TAMPC, Petrifllm SM, VRBL, and Petrifllm VRB were 0.106, 0.089, 0.219, and 0.171, respectively; their reproducibility standard deviations were 0.170,0.167,0.348, and 0.199, respectively.

Contamination Revealed by Indicator Microorganism Levels during Veal Processing

2016 ◽  
Vol 79 (8) ◽  
pp. 1341-1347 ◽  
Author(s):  
JOSEPH M. BOSILEVAC ◽  
RONG WANG ◽  
BRANDON E. LUEDTKE ◽  
TOMMY L. WHEELER ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Escherichia Coli ◽  
Plate Count ◽  
Department Of Agriculture ◽  
E Coli ◽  
Veal Calves ◽  
Indicator Microorganism ◽  
Analysis Of Results ◽  
Aerobic Plate Count ◽  
Inspection Service ◽  
The U.S

ABSTRACT During site visits of veal processors, the U.S. Department of Agriculture, Food Safety Inspection Service (FSIS) has reported processing deficiencies that likely contribute to increased levels of veal contamination. Here, we report the results of measuring aerobic plate count bacteria (APC), Enterobacteriaceae, coliforms (CF), and Escherichia coli during eight sample collections at five veal processors to assess contamination during the harvest of bob veal and formula-fed veal before (n = 5 plants) and after (n = 3 plants) changes to interventions and processing practices. Hides of veal calves at each plant had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 6.02 to 8.07, 2.95 to 5.24, 3.28 to 5.83, and 3.08 to 5.59, respectively. Preintervention carcasses had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 3.08 to 5.22, 1.16 to 3.47, 0.21 to 3.06, and −0.07 to 3.10, respectively, before and 2.72 to 4.50, 0.99 to 2.76, 0.69 to 2.26, and 0.33 to 2.12, respectively, after changes were made to improve sanitary dressing procedures. Final veal carcasses had mean log CFU/100 cm2 APC, Enterobacteriaceae, CF, and E. coli of 0.36 to 2.84, −0.21 to 1.59, −0.23 to 1.59, and −0.38 to 1.45 before and 0.44 to 2.64, −0.16 to 1.33, −0.42 to 1.20, and −0.48 to 1.09 after changes were made to improve carcass-directed interventions. Whereas the improved dressing procedures resulted in improved carcass cleanliness, the changes to carcass-directed interventions were less successful, and veal processors are urged to use techniques that ensure uniform and consistent delivery of antimicrobials to carcasses. Analysis of results comparing bob veal to formula-fed veal found bob veal hides, preintervention carcasses, and final carcasses to have increased (P < 0.05) APC, Enterobacteriaceae, CF, and E. coli (with the exception of hide Enterobacteriaceae; P > 0.05) relative to formula fed veal. When both veal categories were harvested at the same plant on the same day, similar results were observed. Since identification by FSIS, the control of contamination during veal processing has started to improve, but challenges still persist.

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.

Coliform and Total Bacterial Counts in Spices, Seasonings, and Condiments

1966 ◽  
Vol 49 (3) ◽  
pp. 678-680
Author(s):  
Fred Warmbrod ◽  
Linda Fry
Keyword(s):  
Food Products ◽  
Plate Count ◽  
Bacterial Counts ◽  
Coliform Count ◽  
Regulatory Program ◽  
Acid Tolerant ◽  
Aerobic Plate Count

Abstract The regulatory program of the Tennessee Food and Drug Division has been extended to include microbiological contaminants in spices, seasonings, and condiments. Samples were examined for aerobic plate count, coliform count, and acid tolerant bacteria and mold counts. Some samples gave high coliform counts which may possibly indicate contamination. A regulatory program is more meaningful if microbacteriological examinations are made on food products.

Comparison of a Four-Section Spindle and Stomacher for Efficacy of Detaching Microorganisms from Fresh Vegetables

2015 ◽  
Vol 78 (7) ◽  
pp. 1380-1386 ◽  
Author(s):  
DO-KYUN KIM ◽  
SOO-JI KIM ◽  
DONG-HYUN KANG
Keyword(s):  
Foodborne Pathogens ◽  
Food Samples ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Vegetable Samples ◽  
Fresh Vegetable ◽  
Detection Analysis ◽  
Fresh Vegetables ◽  
The Difference ◽  
Aerobic Plate Count

This study was undertaken to compare the effect of the spindle and stomacher for detaching microorganisms from fresh vegetables. The spindle is an apparatus for detaching microorganisms from food surfaces, which was developed in our laboratory. When processed with the spindle, food samples were barely disrupted, the original shape was maintained, and the diluent was clear, facilitating further detection analysis more easily than with stomacher treatment. The four-section spindle consists of four sample bag containers (A, B, C, and D) to economize time and effort by simultaneously processing four samples. The aerobic plate counts (APC) of 50 fresh vegetable samples were measured following spindle and stomacher treatment. Correlations between the two methods for each section of the spindle and stomacher were very high (R2 = 0.9828 [spindle compartment A; Sp A], 0.9855 [Sp B], 0.9848 [Sp C], and 0.9851 [Sp D]). One-tenth milliliter of foodborne pathogens suspensions was inoculated onto surfaces of food samples, and ratios of spindle-to-stomacher enumerations were close to 1.00 log CFU/g between every section of the spindle and stomacher. One of the greatest features of the spindle is that it can treat large-sized samples that exceed 200 g. Uncut whole apples, green peppers, potatoes, and tomatoes were processed by the spindle and by hand massaging by 2 min. Large-sized samples were also assayed for aerobic plate count and recovery of the three foodborne pathogens, and the difference between each section of the spindle and hand massaging was not significant (P > 0.05). This study demonstrated that the spindle apparatus can be an alternative device for detaching microorganisms from all fresh vegetable samples for microbiological analysis by the food processing industry.

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