AOAC-RI ERP Micro June 2016

OMAMAN-29 A/ Collaboartive Study Manuscript OMA ERP June 2016 ERP Use Only

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Table 1: Participation of each Collaborating Laboratory a

Raw Chicken Breast Fillet a,b

Deli Turkey a,b

Lab

1 2 3 4 5 6 7 8 9

Y Y Y Y Y Y Y N Y N Y Y Y

Y Y Y Y Y Y Y Y Y Y N Y

10 11 12 13

Y a Y= Collaborator analyzed the food type; a N= Collaborator did not analyze food type

2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8 9 0 1 2 3

Table 2: Heat-Stress Injury Results

CFU/MOX (Selective Agar)

CFU/TSA (Non-Selective Agar)

Test Organism a

Degree Injury b

Matrix

Listeriamonocytogenes ATCC 19115

9.1 x 10 8

2.5 x 10 9

Deli Turkey

60.8%

a ATCC- American Type Culture Collection

b Cultures were heat stressed for 10 minutes at 55 o C in a recirculating water bath.

AOAC Research Institute Expert Review Panel Use Only

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