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Bird et al.: Journal of aoaC international Vol. 99, n o. 4, 2016 997
butter, the isolates recovered from Laboratory 3 serotyped
as the same strain as the inoculating organism, indicating
that cross-contamination of the sample occurred. Due to
the fact that cross-contamination occurred, the data were
excluded from statistical analysis. For the statistical analysis
of each matrix, all laboratory data that were submitted were
included, with the exception of Laboratories 7 and 3 for the
creamy peanut butter. Laboratory 7 indicated difficulties in
the lysis procedure during its analysis of the creamy peanut
butter test portions. After discussions with Laboratory 7, it
was identified that an incorrect temperature was used during
the lysis procedure. The incorrect temperature was obtained
using an inappropriate thermometer for the 3M heat lysis
block insert, which resulted in the combination of sample
and lysis buffer in the lysis tubes to boil over during the heat
lysis process. Due to the fact that samples were not heated at
the proper temperature and that cross-contamination of the
samples may have occurred, data from Laboratory 7 was not
included in the statistical analysis.
Overall, the data generated during this evaluation demonstrate
reproducibility of the new method. For each matrix, the POD
statistical analysis indicated that no statistically significant
difference between the candidate method and the reference
method or between the presumptive and confirmed results of
the candidate method was obtained.
Recommendations
It is recommended that the 3M MDA 2 – Salmonella method
be adopted as Official First Action status for the detection of
Salmonella in selected foods: raw ground beef (73% lean), raw
ground chicken, chicken carcass rinse, chicken carcass sponge,
pasteurized liquid whole egg, cooked breaded chicken, instant
nonfat dry milk, black pepper, cocoa powder, raw whole shrimp,
raw bagged spinach, creamy peanut butter, dry dog food,
pasteurized processed American cheese, and sealed concrete,
stainless steel, and sealed ceramic tile environmental surfaces.
Acknowledgments
We would like to extend a sincere thank you to the following
collaborators for their dedicated participation in this study:
Robert Brooks, ATC Microbiology, LLC, North Little
Rock, AR
Joel Blumfield, EDL Labs, Inc., Purvis, MS
Adam Hankins, McCoy & McCoy Laboratories, Inc.,
Madisonville, KY
Jerry Lynn Pickett, Joseph Reynolds, and Jamie Casimir,
Tyson WBAAnalytical, Springdale, AR
Leslie Thompson, VANGUARD SCIENCES, North Sioux
City, SD
Luci Hardrath, AgSource Laboratories, Marshfield, WI
Jean Schoeni and Mikiko Tillottson, Covance, Inc.,
Madison, WI
Alexandra Calle and David Campos, Texas Tech University,
Lubbock, TX
Maria Mendres and Kenneth Naylor, Now Health Group,
Bloomingdale, IL
Brian Kupski and Nicole Cuthbert, Silliker, Food Science
Center, Crete, IL
Ben Bastin and Alison Deshields, Q Laboratories Inc.,
Cincinnati, OH
Heidi Wright, AEMTEK, Inc., Fremont CA
Jesse Miller, Bryan Schindler, Eric Budge, Zach Geurin, Alex
Repeck, and Courtney Gies, NSF International, Ann Arbor, MI
Tonya Bonilla, Cynthia Zook, and Christina Barnes, 3M
Food Safety, St. Paul, MN
We would like to extend a special thanks to the following
team members at Q Laboratories, Inc. for their efforts during the
collaborative study: M. Joseph Benzinger, Jr, Allison Mastalerz,
Megan Boyle, Jonathan Clifton, T. Shane Wilson, Meghan
Daniel, and Nicole Klass.
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