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temperature for 55-65 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary.
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Incubate, B(m), at 35°C for 22-26 hours.
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Note: Re-growth is required for peanut butter.
3
Ground turkey, chicken wings (25 g)
- Weigh 25 g test portion into sterile container. Use a stomacher,
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B(n), to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) BPW, C(d). Incubate, B(m), at
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35°C for 16-24 hours.
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Poultry rinse (30 mL)
– Combine 30 mL BPW rinsate with 30 mL pre-warmed (35°C) BPW, C(d), into
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sterile container. Incubate, B(m), at 35°C for 22-26 hours.
8
Dried Eggs (25 g)
– Weigh 25 g test portion into sterile container. Add approximately 15 mL pre-warmed
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(35°C) LB, C(e), to sample and stir to smooth. Add 3 additional aliquots of LB of 10 mL, 10 mL, and 190
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mL (total media volume 225 mL), stirring after each addition. Let stand at room temperature for 55-65
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minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary. Incubate, B(m), at 35°C for
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22-26 hours.
13
Dried eggs, ice cream, peanut butter (25 g)
- Weigh 25 g test portion into sterile container. Use a
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stomacher, B(n), to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) BPW, C(d).
15
Incubate, B(m), at 35°C for 22-26 hours.
16
Note: Re-growth is required for peanut butter.
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Shell Eggs (~1,000 mL)
– Combine 20 eggs into sterile container with 2,000 mL pre-warmed (42°C) BAX®
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System MP media, C(a). Incubate, B(m), at 42°C for 48 hours.
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Frozen peas, cream cheese, ice cream, infant formula (25 g)
- Weigh 25 g test portion into sterile
20
container. Use a stomacher, B(n), to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C)
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LB, C(e). Let stand at room temperature for 55-65 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N
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NaOH, C(k), if necessary. Incubate, B(m), at 35°C for 22-26 hours.
23
Frozen peas, cream cheese (25 g)
– Weigh 25 g test portion into sterile container. Use a stomacher, B(n),
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to homogenize sample for 2 minutes with 225 mL pre-warmed (35°C) BAX® System MP media, C(a).
25
Incubate, B(m), at 35°C for 22-26 hours.
26
Fresh bagged lettuce (25 g)
- Weigh 25 g test portion into sterile container. Add 225 mL pre-warmed
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(35°C) LB, C(e), and swirl 25 times clockwise and 25 times counterclockwise. Let stand at room
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temperature for 55-65 minutes. Adjust pH to 6.8±0.2 using 1 N HCl or 1 N NaOH, C(k), if necessary.
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Incubate, B(m), at 35°C for 22-26 hours.
30
Fresh bagged lettuce (25 g)
– Weigh 25 g test portion into sterile container. Add 225 mL pre-warmed
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pre-warmed (35°C) BAX® System MP media, C(a), and swirl 25 times clockwise and 25 times
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counterclockwise. Incubate, B(m), at 35°C for 22-26 hours.
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Ice cream (25 g)
– Weigh 25 g test portion into sterile container. Use a stomacher, B(n), to homogenize
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sample for 2 minutes with 225 mL pre-warmed (35°C) Brilliant Green Water, C(c). Incubate, B(m), at
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35°C for 22-26 hours.
36
Dupont BAX Salmonella Pre- Collaborative Study
For Expert Review Panel Use Only
Do Not Distribute
AOAC INTERNATIONAL