Total Collaborative Study Protocol_Solus One Salmonella v1 1

The original validation study was conducted under the AOAC Research Institute Performance Tested 

Method SM  protocol and the AOAC INTERNATIONAL Methods Committee Guidelines for Validation of 

Microbiological Methods for Food and Environmental Surfaces  (3). Method developer studies were 

conducted in the laboratories of Solus Scientific Solutions, located in East Kilbride, Scotland, and 

included the product consistency and stability studies, and robustness testing. The independent 

laboratory study was conducted by Q Laboratories, located in Cincinnati, Ohio, and included the 

inclusivity/exclusivity study, and matrix studies for all claimed food and environmental surface matrices. 

The Solus One  Salmonella method (AOAC Performance Tested Method SM  101801) was compared to 

the FDA/BAM Chapter 5 for raw salmon (fillet), cheddar cheese (shredded), Romaine lettuce (bagged), 

non‐fat dry milk powder and both stainless steel and plastic environmental surfaces. In addition, the 

Solus One  Salmonella method was compared to the MLG 4.09 for raw beef (trim) and pasteurized eggs. 

Independent laboratory study samples were analyzed using both the manual and automated 

immunoassay sample preparation methods, which use identical reagent volumes and incubation 

conditions for processing samples following enrichment, for the detection of  Salmonella  from cheddar 

cheese (shredded) and stainless steel environmental surfaces, whereas all method developer study 

samples were analyzed using the automated immunoassay sample preparation method. Regardless of 

which method was used to prepare the test portions, all samples were read using the Dynex DS2 

instrument, using the “Plate Read Only” program for the manual method. 

This report details the method modification study to extend the matrix claim to herbs, spices and 

flavorings. The Solus One  Salmonella method was compared to the FDA/BAM Chapter 5 for honey 

mustard onion seasoning, flavored ranch seasoning, cinnamon powder, paprika powder and whole black 

peppercorns where independent laboratory study samples were analyzed using the automated 

preparation method. Because of the inhibitory components within spice and flavor matrices, the

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