DuPont Qualicon BAX System Polymerase Chain Reaction Assay
| Autor: | Bridget Andaloro, Dawn Fallon, Thomas S. Hammack, F Morgan Wallace, George Tice, Amy C Remes, Erin Crowley |
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| Rok vydání: | 2009 |
| Předmět: |
Pharmacology
Salmonella Chromatography Peanut butter food and beverages Biology medicine.disease_cause Analytical Chemistry law.invention Microbiology chemistry.chemical_compound Emergency response chemistry law Most probable number medicine Brain heart infusion Environmental Chemistry Food microbiology Lactose Agronomy and Crop Science Polymerase chain reaction Food Science |
| Zdroj: | Journal of AOAC INTERNATIONAL. 92:1902-1905 |
| ISSN: | 1944-7922 1060-3271 |
| DOI: | 10.1093/jaoac/92.6.1902 |
| Popis: | A recent outbreak of Salmonella in peanut butter has highlighted the need for validation of rapid detection methods. A multilaboratory study for detecting Salmonella in peanut butter was conducted as part of the AOAC Research Institute Emergency Response Validation program for methods that detect outbreak threats to food safety. Three sites tested spiked samples from the same master mix according to the U.S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) method and the BAX System method. Salmonella Typhimurium (ATCC 14028) was grown in brain heart infusion for 24 h at 37C, then diluted to appropriate levels for sample inoculation. Master samples of peanut butter were spiked at high and low target levels, mixed, and allowed to equilibrate at room temperature for 2 weeks. Spike levels were low [1.08 most probable number (MPN)/25 g]; high (11.5 MPN/25 g) and unspiked to serve as negative controls. Each master sample was divided into 25 g portions and coded to blind the samples. Twenty portions of each spiked master sample and five portions of the unspiked sample were tested at each site. At each testing site, samples were blended in 25 g portions with 225 mL prewarmed lactose broth until thoroughly homogenized, then allowed to remain at room temperature for 5565 min. Samples were adjusted to a pH of 6.80.2, if necessary, and incubated for 2226 h at 35C. Across the three reporting laboratories, the BAX System detected Salmonella in 10/60 low-spike samples and 58/60 high-spike samples. The reference FDA-BAM method yielded positive results for 11/60 low-spike and 58/60 high-spike samples. Neither method demonstrated positive results for any of the 15 unspiked samples. |
| Databáze: | OpenAIRE |
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