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Acknowledgements

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The authors would like to thank Nicolette Blubaugh for invaluable assistance in the preparation of this

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manuscript and Maria Nelson for her expertise and assistance in the design and execution of this study.

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References

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1.

U.S. Department of Agriculture-Food Safety and Inspection Service Microbiological Laboratory

5

Guidebook Chapter 4.05 (2011),

http://www.fsis.usda.gov/PDF/MLG_4_05.pdf

6

2.

U.S. Food and Drug Administration Bacteriological Analytical Manual, Chapter 5 (2011),

7

http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManu

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alBAM/ucm070149.htm

9

3.

Reid, A. MFHPB-20, Isolation and Identification of

Salmonella

from Food and Environmental

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Samples. 2009 In: Health Canada Compendium, Vol. 3, Laboratory Procedures for the

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Microbiological Examination of Foods. Health Canada, Health Products and Food Branch,

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http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/microbio/volume2/mfhpb20-01-eng.php

13

4.

Brunelle, S., LaBudde, R., Nelson, M., and Wehling, P. (2011) AOAC INTERNATIONAL Methods

14

Committee Guidelines for Validation of Microbiological Methods for Food and Environmental

15

Surfaces

16

5.

Least Cost Formulations, Ltd. , AOAC Binary Data Interlaboratory Study Workbook (2011)

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(

http://lcfltd.com/aoac/aoac-binary-v2-2.xls)

18

6.

Least Cost Formulations, Ltd. , MPN Calculator-Version 1.6

19

(

http://www.lcfltd.com/customer/LCFMPNCalculator.exe)

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Dupont BAX Salmonella Pre- Collaborative Study

For Expert Review Panel Use Only

Do Not Distribute

AOAC INTERNATIONAL