AOAC-RI ERP Micro June 2016

OMAMAN-29/OMAMAN-30 Combined Collaborative Study Protocol OMA ERP - June 2016 ERP Use Only

Table 2: General Enrichment protocols using Demi-Fraser Broth Enrichment at 37±1°C 1 2

Enrichment Broth Volume (mL)

Enrichment Time (hr)

Sample Matrix

Sample Size

Heat-processed, cooked, cured meats, poultry, seafood and fish

Heat-processed / pasteurized dairy products

25 g

225

24-30

Produce and vegetables

Multi-component foods

1 sponge

100 or 225

24-30

Environmental samples

1 swab

10

24-30

Raw meat, poultry, seafood, fish

25 g

475

28-32

Secondary Enrichment (Fraser Broth)

Sample Matrix

Enrichment Broth Volume (mL)

Enrichment Temperature (°C)

Sample Analysis Volume(a)

Enrichment Time (hr)

Enrichment Time (hr)

Sample Size

Sample Size

Transfer 0.1 mL into 10 mL Fraser Broth

Raw dairy products

25 g

225

20-24

37

20-24

10 µ L

(b) Volume of sample transferred to Lysis Solution tubes. Refer to Step 4.6 of Lysis section. 3 4 Table 3. Enrichment Protocols according to AOAC RI Cert. No. XXXXXX at 37±1°C 5 AOAC Research Institute Expert Review Panel Use Only

Enrichment Broth Volume (mL)

Enrichment Time (hr)

Sample Matrix

Sample Size

Beef hot dogs, Queso Fresco, Vanilla Ice Cream, 4% Milk Fat Cottage Cheese, 3% chocolate whole milk, romaine lettuce, bagged raw spinach, cold

25 g

225

24-30

48