RI-ERP-FINALACTION-Recommendations

OMA 2015.13: Collaborative Study Protocol Expert Review Panel Use Only September, 2017

Obtain 3 lots (~2100g/lot) of each of naturally contaminated food product. Determine the background levels of aerobic bacteria. Each lot should be manipulated (temperature abused by placing food at increased temperatures to increase levels or mixed with a different lot of the same product containing reduced contamination levels to decrease levels) so as to produce 3-4 different contamination levels. The goal is to have each batch approximately 10-fold higher than the previous. Shipment of Test portions A total of 6 test portions of each matrix will be sent to each laboratory. Test portions will be shipped in leak-proof, insulated containers with ice packs to maintain the appropriate temperature range, if necessary. Packages will be sent via overnight courier. A temperature control will be included with each shipment.

Test Portion Analysis

The laboratories will follow the appropriate test portion preparation protocol according to the method for each food.

3M Petrifilm RAC Count Plate Applicability

For the enumeration of aerobic bacteria fromraw ground beef, raw ground pork, raw ground turkey, chicken carcass rinsate, fresh swai (catfish), fresh tuna, fresh tiger shrimp, raw easy peel shrimp, cherry tomato wash, frozen blueberries, Mediterranean apricots, creamy salad dressing, fresh pasta, vanilla ice cream, instant non-fat dried milk, and pasteurized skim milk. Caution : To reduce the risks associated with exposure to biohazards and environmental contamination: • Follow current industry standards and local regulations for disposal of biohazardous waste. To reduce the risks associated with release of contaminated product: • Follow all product storage instruction contained in the instructions for use. • Do not use beyond the expiration date. AOAC Research Institute Expert Review Panel Use Only