iQ-Check Listeria monocytogenes II

2013 ◽  
Vol 96 (3) ◽  
pp. 516-523
Author(s):  
Wendy F Lauer ◽  
Jean-Philippe Tourniaire
Keyword(s):  
Listeria Monocytogenes ◽  
Reference Method ◽  
Contamination Level ◽  
Stainless Steel Surface ◽  
Sampling Area ◽  
Fermented Sausage ◽  
Low Level ◽  
Significant Difference ◽  
High Level ◽  
Health Canada

Abstract A comparative evaluation study of the Bio-Rad® iQ-Check™Listeria monocytogenes II Kit (Bio-Rad Laboratories, Hercules, CA) was conducted at Q Laboratories, Inc., Cincinnati, OH. iQ-Check is a rapid method based on real-time PCR amplification and detection of L. monocytogenes in food and environmental samples. The iQ-Check method was compared to the Health Canada MFHPB-30 reference method for the analysis of five ready-to-eat meats—deli turkey, hot dogs, liver paté, raw fermented sausage, and deli ham—and one stainless steel surface. Each food matrix was analyzed at two contamination levels: a low level at 0.2–2 CFU/25 g and a high level at 2–5 CFU/25 g. The environmental surfaces were analyzed at a low level of 0.2–2 CFU/5 cm2 sampling area and a high level of 2–5 CFU/5 cm2 sampling area. There were 20 replicates per contamination level and five control replicates at 0 CFU/25 g or 0 CFU/5 cm2 sampling area (uninoculated). All samples detected by iQ-Check were subsequently confirmed by reference method protocol. There was no significant difference in the number of positive samples detected by the iQ-Check Listeria monocytogenes II Kit in comparison to the Health Canada MFHPB-30 method for all matrixes tested.

iQ-Check Listeria spp. Real-Time PCR Test Kit

2013 ◽  
Vol 96 (3) ◽  
pp. 508-515
Author(s):  
Wendy F Lauer ◽  
Jean-Philippe Tourniaire
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Reference Method ◽  
Sampling Area ◽  
Fermented Sausage ◽  
Low Level ◽  
Test Kit ◽  
Significant Difference ◽  
High Level ◽  
Health Canada

Abstract A comparative evaluation study of the Bio-Rad® iQ-Check™Listeria species Kit (Bio-Rad Laboratories, Hercules, CA) was conducted at Q Laboratories, Inc., Cincinnati, OH. iQ-Check is a rapid method based on real-time PCR amplification and detection of all species of Listeria, including L. grayi, in food and environmental samples. The iQ-Check method was compared to the Health Canada MFHPB-30 reference method for the analysis of five ready-to-eat meats—deli turkey, hot dogs, liver paté, raw fermented sausage, and deli ham—and one stainless steel surface. Each food matrix was analyzed at two contamination levels: a low level at 0.2–2 CFU/25 g and a high level at 2–5 CFU/25 g. The environmental surfaces were analyzed at a low level of 0.2–2 CFU/5 cm2 sampling area and a high level of 2–5 CFU/5 cm2 sampling area. There were 20 replicates per contamination level and five control replicates at 0 CFU/25 g or 0 CFU/5 cm2 sampling area (uninoculated). All samples that were detected by iQ-Check were subsequently confirmed by reference method protocol. There was no significant difference in the number of positive samples detected by the iQ-Check Listeria spp. Kit in comparison to the Health Canada MFHPB-30 method for all matrixes tested.

3M™ Tecra™ Listeria Visual Immunoassay: AOAC Official MethodsSM 995.22 and 2002.09

2013 ◽  
Vol 96 (2) ◽  
pp. 218-224
Author(s):  
DeAnn L Benesh ◽  
Erin S Crowley ◽  
Patrick M Bird
Keyword(s):  
Stainless Steel ◽  
Reference Method ◽  
Sampling Area ◽  
Inoculum Level ◽  
Fermented Sausage ◽  
High Inoculum ◽  
Significant Difference ◽  
Environmental Surface ◽  
High Level ◽  
Health Canada

Abstract A validation study of the 3M™ Tecra™ Listeria Visual Immunoassay (VIA; 3M Food Safety, St. Paul, MN) was conducted at Q Laboratories, Inc., Cincinnati, OH. The 3M Tecra Listeria VIA method was compared to the Health Canada MFHPB-30 reference method for the analysis of five ready-to-eat (RTE) meats: deli turkey, hot dogs, liver pate, raw fermented sausage, and deli ham, and on a stainless steel environmental surface. Twenty replicates of each of the five food matrixes were analyzed at a low and a high inoculum level. The low-level test portions were inoculated with 0.2–2 CFU/25 g, and the high-level test portions with 2–5 CFU/25 g. In addition, 20 replicates of one environmental surface were analyzed at a low and a high inoculum level. The low-level sampling area was inoculated with 0.2–2 CFU/5 cm2, and the high-level area with 2–5 CFU/5 cm2. Five control replicates were also analyzed at 0 CFU/25 g (uninoculated) for the foods and at 0 CFU/5 cm2 for the environmental sampling area. There was no significant difference in the number of positives detected by the 3M Tecra Listeria VIA and the Health Canada MFHPB-30 reference method for four of the RTE meats and the stainless steel environmental surface analyzed in this study. For the raw, fermented sausage, there was a significant difference in the number of positives detected for the high inoculum level by the 3M Tecra Listeria VIA and the Health Canada MFHPB-30 reference method, with the 3M Tecra Listeria VIA method detecting more positives.

MicroSEQ®Listeria monocytogenes Detection Kit

2013 ◽  
Vol 96 (3) ◽  
pp. 542-551
Author(s):  
Robert S Tebbs ◽  
Yan Cao ◽  
Priya Balachandran ◽  
Lily Y Wong ◽  
Olga Petrauskene
Keyword(s):  
Listeria Monocytogenes ◽  
Sample Preparation ◽  
Reference Method ◽  
Sampling Area ◽  
Culture Methods ◽  
Significant Difference ◽  
Environmental Surface ◽  
High Level ◽  
Health Canada ◽  
Positive Results

Abstract The Applied Biosystems Performance Tested MethodSM for detecting Listeria monocytogenes in food and environmental samples was compared to the Health Canada reference method (MFHPB-30) for the analysis of five ready-to-eat (RTE) meats (deli turkey, hot dogs, liver paté, deli ham, and raw fermented sausage) and a stainless steel environmental surface. The MicroSEQ® method includes the MicroSEQListeria monocytogenes Detection Kit and the option of two different sample preparation kits, either the automated high-throughput PrepSEQ™ Nucleic Acid Extraction Kit or the manual low- to mid-throughput PrepSEQ Rapid Spin Sample Preparation Kit. For each sample matrix, 20 replicates were analyzed at two inoculum levels: for RTE meats, a low-level inoculum at 0.2–2 CFU/25 g and a high-level inoculum at 2–5 CFU/25 g; and for environmental surfaces, a low-level inoculum at 0.2–2 CFU/5 cm2 sampling area and a high-level inoculum at 2–5 CFU/5 cm2 sampling area. Five control replicates were also analyzed at 0 CFU/25 g (uninoculated) for food or 0 CFU/5 cm2 sampling area for environmental surface. Both sample preparation methods returned identical results. There was no statistically significant difference in the number of positive samples detected by the MicroSEQ Listeria monocytogenes method and the MFHPB-30 reference method for four of the five RTE meats and the one stainless steel surface tested. For deli turkey, there was a statistically significant difference in the number of positive results detected by the MicroSEQ method and the Health Canada MFHPB-30 reference method for the low inoculation level, with the MicroSEQ method detecting more positives. Because the MicroSEQ method uses real-time PCR to detect pathogens, it provides faster time-to-results compared to culture methods while at the same time demonstrating equivalent detection. The MicroSEQ method detects L. monocytogenes within 2 to 3 h following 24 to 28 h enrichment compared to culture methods that take at least 5 days for presumptive positive results.

3M™ Petrifilm™ Environmental Listeria Plate

2013 ◽  
Vol 96 (2) ◽  
pp. 225-228 ◽  
Author(s):  
DeAnn L Benesh ◽  
Erin S Crowley ◽  
Patrick M Bird
Keyword(s):  
Stainless Steel ◽  
Reference Method ◽  
Sampling Area ◽  
Plate Method ◽  
Inoculum Level ◽  
Environmental Surfaces ◽  
Significant Difference ◽  
Environmental Surface ◽  
High Level ◽  
Health Canada

Abstract A validation study of the 3M™ Petrifilm™ Environmental Listeria (EL) Plate (3M Food Safety, St. Paul, MN) was conducted at Q Laboratories, Inc., Cincinnati, OH. The method was compared to the Health Canada MFHPB-30 reference method for the analysis of stainless steel environmental surfaces. Twenty replicates of the environmental surface were analyzed at a low and a high inoculum level. The low-level sampling area was inoculated with 0.2–2 CFU/5 cm2, and the high-level sampling area was inoculated with 2–5 CFU/5 cm2. Five control replicates were also analyzed at 0 CFU/5 cm2. There was no significant difference in the number of positives detected by the 3M Petrifilm EL Plate method and the Health Canada MFHPB-30 reference method for the environmental surface analyzed in this study.

MicroSEQ®Listeria spp. Detection Kit

2013 ◽  
Vol 96 (3) ◽  
pp. 532-541
Author(s):  
Olga Petrauskene ◽  
Yan Cao ◽  
Patrick Zoder ◽  
Lily Y Wong ◽  
Priya Balachandran ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Reference Method ◽  
Sampling Area ◽  
Culture Methods ◽  
Listeria Species ◽  
Significant Difference ◽  
Environmental Surface ◽  
High Level ◽  
Health Canada ◽  
Positive Results

Abstract The Applied Biosystems Performance Tested MethodSM for detecting Listeria species in food and environmental samples was compared to the Health Canada reference method (MFHPB-30) for the analysis of five ready-to-eat (RTE) meats (deli turkey, hot dogs, liver paté, deli ham, and raw fermented sausage) and a stainless steel surface. The MicroSEQ method includes the MicroSEQ®Listeria spp. Detection Kit and the option of two different sample preparation kits, either the automated high-throughput PrepSEQ™ Nucleic Acid Extraction Kit or the manual low- to mid-throughput PrepSEQ™ Rapid Spin Sample Preparation Kit. For each sample matrix, 20 replicates were analyzed at two inoculum levels: for RTE meats a low-level inoculum at 0.2–2 CFU/25 g and a high-level inoculum at 2–5 CFU/25 g; and for environmental surfaces, a low-level inoculum at 0.2–2 CFU/5 cm2 sampling area and a high-level inoculum at 2–5 CFU/5 cm2 sampling area. Five control replicates were also analyzed at 0 CFU/25 g (uninoculated) for food or 0 CFU/5 cm2 sampling area for environmental surface. Both sample preparation methods returned identical results. There was no statistically significant difference in the number of positive samples detected by the MicroSEQ Listeria species method and the MFHPB-30 reference method for three RTE meats and for the one stainless steel environmental surface tested. For deli turkey, there was a statistically significant difference in the number of positive results detected by the MicroSEQ method and the Health Canada MFHPB-30 reference method for the low inoculation level, with the MicroSEQ method detecting more positives. For hot dogs, statistical equivalence was not applicable since hot dogs were spiked with 10x Listeria innocua as competitive background, and the MicroSEQ method detects all known Listeria. Because the MicroSEQ method uses real-time PCR to detect pathogens, it provides faster time-to-results with equivalent detection compared to culture methods. The MicroSEQ method detects Listeria species within 2 to 3 h following 24 to 28 h enrichment compared to culture methods that take at least 5 days for presumptive positive results.

scholarly journals Singlepath Salmonella

2009 ◽  
Vol 92 (6) ◽  
pp. 1885-1889 ◽  
Author(s):  
Charlotte Lindhardt ◽  
Holger Schönenbrücher ◽  
Jörg Slaghuis ◽  
Andreas Bubert ◽  
Rolf Ossmer ◽  
...  
Keyword(s):  
Peanut Butter ◽  
Reference Method ◽  
Black Pepper ◽  
Contamination Level ◽  
Salmonella Spp ◽  
Chi Square ◽  
Qualitative Detection ◽  
Significant Difference ◽  
Uninoculated Control ◽  
High Level

Abstract Singlepath Salmonella is an immunochromatographic (lateral flow) assay for the presumptive qualitative detection of Salmonella spp. in food. A previous AOAC Performance Tested MethodSM study evaluated Singlepath Salmonella as an effective method for the detection of Salmonella spp. in the following selected foods: dried skimmed milk, black pepper, dried pet food, desiccated coconut, cooked peeled frozen prawns, raw ground beef, and raw ground turkey. In this Emergency Response Validation extension, creamy peanut butter was inoculated with S. enterica. ser. Typhimurium. For low contamination level (1.08 CFU/25 g), a Chi-square value of 0.5 indicated that there was no significant difference between Singlepath Salmonella and the U.S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) reference method. For high-level and uninoculated control there was 100 agreement between the methods.

Destruction of Listeria monocytogenes during a Ham Cooking Process

1996 ◽  
Vol 59 (6) ◽  
pp. 592-595 ◽  
Author(s):  
VINCENT CARLIER ◽  
JEAN CHRISTOPHE AUGUSTIN ◽  
JACQUES ROZIER
Keyword(s):  
Listeria Monocytogenes ◽  
Core Temperature ◽  
Storage Period ◽  
Food Product ◽  
Contamination Level ◽  
Commercial Sector ◽  
Low Level ◽  
Minimum Standards ◽  
Cooking Process ◽  
High Level

Two batches of uncooked whole hams were inoculated with Listeria monocytogenes phagovar 2389/2425/3274/2671/47/108/340 during brining. One batch of hams was contaminated with a high level (3.9 × 105CFU/g), and the second batch was contaminated with a low level of L. monoytogenes (<10 CFU/g). These vacuum-packaged hams were then cooked according to the minimum standards allowed to obtain technologically and organoleptically acceptable hams, i.e., to a core temperature of 58.8°C and an F70-value of 32 min. They were then maintained undisturbed for 2 months at 9°C, which is consistent with the worst conditions typically found in practice. Enumeration of the spoilage flora (30°C mesophilic flora, lactic flora, and Enterobacteriaceae) during storage demonstrated that this treatment yielded a microbiologically satisfactory food product. In the case of L. monocytogenes, the heat treatment applied would in theory reduce the contamination level by 52 to 77 log units (assuming a D-value in the range of 1.82 to 3.38 min at 60°C and a z-value in the range of 5.05 to 6.74°C). No Listeria spp. was found during storage in the batch of hams contaminated with the low level. However, a very small number of L. monocytogenes was found in the highly contaminated batch of hams at the end of the storage period. These results should alert the commercial sector to the importance of cooking their products to a minimum core temperature of 65°C, with an F70-value of at least 40 min. If weakly contaminated products are cooked according to this protocol, the risk of L. monocytogenes surviving should be diminished.

Validation of the Applied Biosystems 7500 Fast Instrument for Detection of Listeria monocytogenes with the SureTect Listeria monocytogenes PCR Assay

2016 ◽  
Vol 99 (3) ◽  
pp. 676-685
Author(s):  
Jonathan Cloke ◽  
Julia Arizanova ◽  
David Crabtree ◽  
Helen Simpson ◽  
Katharine Evans ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Reference Method ◽  
Probability Of Detection ◽  
International Organization ◽  
Stainless Steel Surface ◽  
Pcr Assay ◽  
Surface Samples ◽  
Wide Range ◽  
Significant Difference ◽  
Level 2

Abstract In 2013, the Thermo Scientific™ SureTect™ Listeria monocytogenes Real-Time PCR Assay was certified by the AOAC Research Institute (RI) Performance Tested MethodsSM program as a rapid method for the detection of L. monocytogenes from a wide range of food matrixes and surface samples. This report details the method modification studies undertaken to extend the analysis of this PCR assay to the Applied Biosystems™ 7500 Fast PCR Instrument and Applied Biosystems RapidFinder™ Express 2.0 software allowing the use of the SureTect assay on a 96 well format PCR cycler in addition to the current workflow, which uses the 24 well Thermo Scientific PikoReal™ PCR Instrument and Thermo Scientific SureTect software. Because this study was deemed by AOAC-RI to be a level 2 method modification study, a representative range of food matrixes covering raw ground turkey, 2% fat pasteurized milk, and bagged lettuce as well as stainless steel surface samples were analyzed with the Applied Biosystems 7500 Fast PCR Instrument and RapidFinder Express 2.0 software. All testing was conducted in comparison to the reference method detailed in International Organization for Standardization (ISO) 6579:2002. No significant difference by probability of detection statistical analysis was found between the SureTect Listeria monocytogenes PCR Assay or the ISO reference method methods for any of the matrixes analyzed during the study.

Evaluation of the Thermo Scientific™ SureTect™ Listeria species Assay

2014 ◽  
Vol 97 (2) ◽  
pp. 521-538 ◽  
Author(s):  
Jonathan Cloke ◽  
Katharine Evans ◽  
David Crabtree ◽  
Annette Hughes ◽  
Helen Simpson ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Reference Method ◽  
Probability Of Detection ◽  
Stainless Steel Surface ◽  
Specific Method ◽  
Listeria Species ◽  
Smoked Salmon ◽  
Significant Difference ◽  
Thermo Fisher Scientific ◽  
High Level

Abstract The Thermo Scientific™ SureTect™ Listeria species Assay is a new real-time PCR assay for the detection of all species of Listeria in food and environmental samples. This validation study was conducted using the AOAC Research Institute (RI) Performance Tested MethodsSM program to validate the SureTect Listeria species Assay in comparison to the reference method detailed in International Organization for Standardization 11290-1:1996 including amendment 1:2004 in a variety of foods plus plastic and stainlesssteel. The food matrixes validated were smoked salmon, processed cheese, fresh bagged spinach, cantaloupe, cooked prawns, cooked sliced turkey meat, cooked sliced ham, salami, pork frankfurters, and raw ground beef. All matrixes were tested by Thermo Fisher Scientific, Microbiology Division, Basingstoke, UK. Inaddition, three matrixes (pork frankfurters, fresh bagged spinach, and stainless steel surface samples) were analyzed independently as part of the AOAC-RI-controlled independent laboratory study by the University of Guelph, Canada. Using probability of detection statistical analysis, a significant difference infavour of the SureTect assay was demonstrated between the SureTect and reference method for high level spiked samples of pork frankfurters, smoked salmon, cooked prawns, stainless steel, and low-spiked samples of salami. For all other matrixes, no significant difference was seen between the two methods during the study. Inclusivity testing was conducted with 68 different isolates of Listeria species, all of which were detected by the SureTect Listeria species Assay. None of the 33 exclusivity isolates were detected by the SureTect Listeria species Assay. Ruggedness testing was conducted to evaluate the performance of the assay with specific method deviations outside of the recommended parameters open to variation, which demonstrated that the assay gave reliable performance. Accelerated stability testing was additionally conducted, validating the assay shelf life.

Exploring The Effect of Visual Information Degradation on Human Perception and Performance In A Human-Telerobot System

2020 ◽  
Vol 64 (1) ◽  
pp. 1302-1307
Author(s):  
Richard Stone ◽  
Minglu Wang ◽  
Thomas Schnieders ◽  
Esraa Abdelall
Keyword(s):  
Visual Information ◽  
Human Perception ◽  
Low Level ◽  
Hit Rate ◽  
Word Level ◽  
Level Of Automation ◽  
Significant Difference ◽  
Human Operators ◽  
And Performance ◽  
High Level

Human-robotic interaction system are increasingly becoming integrated into industrial, commercial and emergency service agencies. It is critical that human operators understand and trust automation when these systems support and even make important decisions. The following study focused on human-in-loop telerobotic system performing a reconnaissance operation. Twenty-four subjects were divided into groups based on level of automation (Low-Level Automation (LLA), and High-Level Automation (HLA)). Results indicated a significant difference between low and high word level of control in hit rate when permanent error occurred. In the LLA group, the type of error had a significant effect on the hit rate. In general, the high level of automation was better than the low level of automation, especially if it was more reliable, suggesting that subjects in the HLA group could rely on the automatic implementation to perform the task more effectively and more accurately.

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