AOAC ERP MICRO AUGUST 2018

OMAMAN-44 B: Collaborative Study Protocol Expert Review Panel Use Only August 2018

0 CFU/g

5

ISO 21528- 1:2017 (<100 CFU/g) & ISO 21528-2:2017 (>100 CFU/g) ISO 21528- 1:2017 (<100 CFU/g) & ISO 21528-2:2017 (>100 CFU/g) MLG 3.02/ISO 21528-1:2017 (<100 CFU/carcass) & ISO 21528- 2:2017 (>100 CFU/carcass ISO 18593/ ISO 21528-1:2017 (<100 CFU/100 cm 2 ) & ISO 21528-2:2017 (>100 CFU/100 cm 2 MLG/3.02/ISO 21528-1:2017 (<100 CFU/carcass) & ISO 21528- 2:2017 (>100 CFU/carcass

Citrobacter freundii ATCC 8090

10–100 CFU/g

5

Infant cereal (w/o probiotics)

25 g

100–5,000 CFU/g

5

5,000–100,000 CFU/g

5

0 CFU/g

5

Escherichia coli ATCC 29522

10–100 CFU/g

5

Infant cereal with probiotics

25 g

100–5,000 CFU/g

5

5,000–100,000 CFU/g

5

0 CFU/carcass b

5

10–100 CFU/carcass

5

Chicken carcass rinse with n-BPW

TBD (natural contamination likely)

400 mL

100–5,000 CFU/carcass

5

5,000–100,000 CFU/carcass

5

Klebsiella pneumonia QL 11007-7 (EB target strain) & 10X Staphylococcus sp. (non-EB )

0 CFU/100 cm 2

5

10–100 CFU/100 cm 2

5

Stainless steel environmental surface sponges

100 cm 2 /25 mL

100–5,000 CFU/100 cm 2

5

5,000–100,000 CFU/100 cm 2

5

0 CFU/carcass b

5

10–100 CFU/carcass

5

Chicken carcass rinse with BPD

TBD (natural contamination likely)

400 mL

100–5,000 CFU/carcass

5

5,000–100,000 CFU/carcass 5 a If Applicable. Use naturally contaminated product where possible. Matrix will be artificially ERP Use Only contaminated if naturally contaminated product is not available. b Uncontaminated level not required for naturally contaminated product. 5.1 Use a different EB strain to inoculate each matrix type (if necessary). The contamination levels listed in Table 3 are recommended for each strain. 5.2 For naturally contaminated food matrices , product may be mixed or temperature abused to create different levels of contamination. Or alternatively a sterilized matrix 5.3 If artificial contamination is required , each inoculating strain should be added to the primary samples and allowed to equilibrate with the food environment prior to testing. Use a liquid inoculum for moist foods. Raw and cold-processed foods should be inoculated with unstressed organisms, heat-processed foods with heat-stressed organisms (e.g., heat culture at 50 ° C for 10 min; pasteurized whole milk, butter, may be used to dilute a heavy natural contamination.

1 2 3 4 5 6 7 8 9

10 11 12 13 14