Total Collaborative Study Protocol_Solus One Salmonella v1 1
[4.44 mL Solus Salmonella supplement per 1,000 mL Solus BPW (ISO)] to 37 ± 1°C for at least 2 h prior to
its addition to a 375 g test portion in the sampling bag. Homogenize by hand massaging for 2 min ± 30 s
and incubate at 41.5 ± 1°C for 20–22 h.
( b ) Pasteurized Liquid Egg (100 g test portions) Pre‐warm 900 mL of Solus BPW (ISO) Medium supplemented with Solus Salmonella supplement
[4.44 mL Solus Salmonella supplement per 1,000 mL Solus BPW (ISO)] to 37 ± 1°C for at least 2 h prior to
its addition to a 100 g test portion in the sampling bag. Homogenize by hand massaging for 2 min ± 30 s
and incubate at 41.5 ± 1°C for 20–22 h.
( c ) Raw Salmon (fillet), Cheddar Cheese (shredded) and Romaine Lettuce (bagged) (25 g test
portions)
Add 225 mL of Solus BPW (ISO) Medium supplemented with Solus Salmonella supplement [4.44 mL
Solus Salmonella supplement per 1,000 mL Solus BPW (ISO)] to a 25 g test portion in the sampling bag.
Homogenize for 2 min ± 30 s and incubate at 41.5 ± 1°C for 20–22 h.
( d ) Paprika (powder) and Black Peppercorns (whole) (25 g test portions) Add 225 mL of Solus mBPW Medium supplemented with Solus Salmonella supplement [2.22 mL
Solus Salmonella supplement per 1,000 mL Solus mBPW] to a 25 g test portion in the sampling bag.
Homogenize for 2 min ± 30 s and incubate at 41.5 ± 1°C for 20–24 h.
( e ) Cinnamon (powder) (25 g test portions)
Add 1,225 mL of Solus mBPW Medium supplemented with Solus Salmonella supplement [2.22 mL
Solus Salmonella supplement per 1,000 mL Solus mBPW] to a 25 g test portion in the sampling bag.
Homogenize by hand massaging for 2 min ± 30 s and incubate at 41.5 ± 1°C for 20–24 h.
( f ) Honey Mustard Onion Seasoning and Flavored Ranch Seasoning (375 g test portions)
Add 3,375 mL of Solus mBPW Medium supplemented with Solus Salmonella supplement [2.22 mL
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