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B

ird

et al

.:

J

ournal of

AOAC I

nternational

V

ol

.

97, N

o

. 6, 2014 

1575

Agricultural Research Services, Eastern Regional Research

Center, Food Safety and Technologies Initiative, Glenside, PA

Hesham Elgaali, Indiana State Department of Health, Food

and Dairy Microbiology Division, Indianapolis, IN

Kristi McCallum, Colorado Department of Agriculture,

Biochemistry Laboratory, Denver, CO

Dora Rodgers, Wisconsin Department of Agriculture,

Madison, WI

Karen Beers, Safe Foods Corp., Rogers, AR

Jerry Lynn Picket and Jacquelyn Adams, Tyson WBA

Analytical, Springdale, AR

Allie Martin, Alliance Analytical Laboratories, Coopersville,

MI

Willis Fedio, New Mexico State University, Center for

Animal Health, Food Safety and Biosecurity, Las Cruces, NM

Megan Boyle, Q Laboratories Inc., Cincinnati, OH

We extend special thanks to the following team members at

Q Laboratories, Inc. for their efforts during the collaborative

study: Kiel Fisher, Ben Bastin, Paige Bedinghaus, Kateland

Koch, Will Judd, and Nicole Klass.

We would also like to extend a special thanks to Cathy Hill

and John David of 3M Technical Services for their efforts in

training the collaborators.

References

 (1) USDA/FSIS (August 7, 2013)

Salmonella Questions and

Answers.

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-

safety-education/get-answers/food-safety-fact-sheets/foodborne-

illness-and-disease/salmonella-questions-and-answers/ct_index

(accessed January, 2014)

 (2) Hammack, T. (2011)

Salmonella species

in

Bad Bug Book–

Foodborne Pathogenic Microorganisms and Natural Toxins

,

2nd Ed., U.S. Food and Drug Administration, College Park, MD

 (3) 

Official Methods of Analysis

(2012) 19th Ed., Appendix J:

AOAC INTERNATIONAL, Gaithersburg, MD,

http://www. eoma.aoac.org/app_j.pdf

(accessed November, 2013)

 (4)

 Microbiology Laboratory Guidebook,

Isolation and

Identification of Salmonella from Meat, Poultry, Pasteurized

Egg and Catfish Products and Carcass and Environmental

Sponges

(2013) Revision 4.07, U.S. Department of Agriculture,

Food Safety and Inspection Service, Washington, DC. http://

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a6e1-3357f7701f52/MLG-4.pdf?MOD=AJPERES (accessed

December, 2013)

 (5) Andrews, W.H., & Hammack, T. (2011) FDA/

Bacteriological

Analytical Manual

, Chapter 5

Salmonella.

http://www.fda.gov/ Food/FoodScienceResearch/LaboratoryMethods/ucm070149. htm

(accessed December, 2013)

 (6) Least Cost Formulations, Ltd (2011)

MPN Calculator–Version

1.6.

www.lcfltd.com/customer/LCFMPNCalculator.exe

(accessed January, 2014)

 (7) Least Cost Formulations, Ltd (2011)

AOAC Binary Data

Interlaboratory Study Workbook Version 2.2

(2011)

http://lcfltd.

com/aoac/aoac-binary-v2-2.xls (accessed January, 2014)

 (8) Wehling, P., LaBudde, R., Brunelle, S., & Nelson, M

. (2011) J. AOAC Int. 94 , 335–347