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thoroughly by hand kneading then held to stabilize according to their food type. Perishable foods
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(yogurt, sour cream, ready-made pie, and fermented salami) were refrigerated at 2-5°C for 48-72 hrs to
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allow time for the organism to equilibrate within the matrix. Frozen beef patties were thawed,
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inoculated and held at -20 to -30°C for a minimum of 2 weeks. For shelf stable foods, (almonds,
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dehydrated soup) a bulk lot of each matrix was inoculated with a lyophilized culture and stabilized for a
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minimum of 2 weeks at room temperature. The lyophilized mold cultures were purchased in pelleted
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form (Microbiologics, Inc) crushed and mixed into the test matrix.
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AOAC Research Institute
Expert Review Panel Use Only
OMAMAN-16D/ PTM Report
ERP Use Only - December 2014