Total Collaborative Study Protocol_Solus One Salmonella v1 1
Method Modification to Extend the Matrix Claim of Solus One Salmonella method for the Detection of Salmonella species in Spices and Flavor blends AOAC Performance Tested Method SM 101801
Abstract
Background: Solus One Salmonella is designed to accurately detect Salmonella species ( Salmonella
enterica subspecies enterica , salamae , arizonae , diarizonae , houtenae , indica and Salmonella bongori )
from select food matrices and environmental surfaces, using an antibody‐based technology test system
combined with manual or automated sample preparation method. The method has previously been
granted certification as Performance Tested Method SM (PTM) 101801 for six food matrices (raw beef
trim, pasteurized liquid egg, raw salmon, cheddar cheese, Romaine lettuce, non‐fat dry milk), and two
environmental surfaces (stainless steel and polystyrene).
Objective: This report details a level 3 method modification study to validate herbs, spices and
flavorings: whole black peppercorns, paprika powder and cinnamon powder (25 g sample size) plus
honey mustard onion seasoning and flavored ranch seasoning (375 g sample size).
Methods: The Solus One Salmonella method was evaluated for inclusivity and exclusivity and compared
with the U.S. Food and Drug Administration Bacteriological Analytical Manual Chapter 5: Salmonella
(July 2018) in the matrix comparison study.
Results: For the inclusivity and exclusivity evaluation, Solus One Salmonella correctly detected all target
organism isolates and correctly excluded all non‐target strains that were analyzed. In the method
comparison study, the Solus One Salmonella automated sample preparation method demonstrated no
significant differences based on probability of detection statistical analysis between presumptive and
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