172 / 1195
12
0.2 using 1 N HCl or 1 N NaOH, then incubate, 24 ± 2 h at 35 ± 2
°
C. (2) Weigh 25 g test portion
1
into sterile container. Homogenize sample with 225 mL BPW then incubate, 24 ± 2 h at 35 ±
2
2
°
C.
3
(h)
Orange juice
.— (1) Weigh 25 g test portion into 225 mL universal preenrichment broth, swirl
4
thoroughly and let stand for 60 ± 5 min at room temperature, then incubate, 24 ± 2 h at 35 ±
5
2
°
C. (2) Weigh 25 g test portion into 225 mL BAX® MP broth, mix, then incubate for 24 ± 2 h at
6
39-42
°
C.
7
(i)
Cream cheese, lettuce, frozen peas.
— (1) Weigh 25 g test portion into sterile container. Blend
8
sample for 2 min. with 225 mL lactose broth, let stand for 60 ± 5 min at room temperature. If
9
necessary, adjust pH to 6.8 ± 0.2 using 1 N HCl or 1 N NaOH, then incubate, 24 ± 2 h at 35 ± 2
°
C.
10
(2) Weigh 25 g test portion into sterile container. Homogenize sample for 2 min. with 225 mL
11
MP media then incubate, 24 ± 2 h at 35 ± 2
°
C.
12
(j)
Shrimp.
—Weigh 25 g test portion into sterile container. Blend sample for 2 min. with 225 mL
13
lactose broth, let stand for 60 ± 5 min at room temperature. If necessary, adjust pH to 6.8 ± 0.2
14
using 1 N HCl or 1 N NaOH, then incubate, 24 ± 2 h at 35 ± 2
°
C.
15
(k)
Environmental surfaces (stainless, tile, or plastic).
— (1) Collect samples by sponge hydrated with
16
10mL DE broth. After returning the sponge to the sample bag, add 225 mL of LB. Swirl
17
thoroughly to mix and allow to stand 60 ± 5 min at room temperature. Again mix well by swirling
18
and determine pH with test paper. Using 1 N HCl or NaOH, adjust pH if necessary to 6.8 ± 0.2
19
then incubate 24 ± 2 h at 35 ± 2
°
C. (2) Collect samples by sponge hydrated with 10mL DE broth.
20
After returning the sponge to the sample bag, add 225 mL of BPW. Swirl or stomach to mix.
21
Using 1 N HCl or NaOH, adjust pH if necessary to 6.0-7.0 then incubate 21 ± 3 h at 35 ± 2
°
C.
22
(l)
Shell eggs.
— Add
2000 ± 100 mL of pre-warmed (42°C) MP enrichment media to 20 eggs (~1000
23
ml) and incubated for 48 hours at 42°C.
24
(m)
White pepper.
—(1) Aseptically weigh 25 g sample into sterile container. Add 225 ml trypticase
25
soy broth (TSB) and mix well. Let stand 60 ± 5 min at room temperature. Mix well by swirling
26
and determine pH with test paper. Adjust pH, if necessary, to 6.8 ± 0.2, then incubate 24 ± 2 h at
27
35° ± 2
°
C. (2) Weigh 25 g test portion into sterile container. Homogenize sample for 1-2 min
28
with 225 mL BPW, and incubate, 22 ± 2 h at 35 ± 2
°
C.
29
(n)
Dried Eggs.
—(1) Add about 15 ml sterile lactose broth and stir with sterile glass rod, spoon, or
30
tongue depressor to smooth suspension. Add 3 additional portions of lactose broth, 10, 10, and
31
190 ml, for total of 225 ml. Stir thoroughly until sample is suspended without lumps. Cap jar
32
securely and let stand 60 ± 5 min at room temperature. Mix well by swirling and determine pH.
33
Adjust pH, if necessary, to 6.8 ± 0.2 with sterile 1 N NaOH or 1 N HCl, then incubate, 24 ± 2 h at
34
35 ± 2
°
C. (2) 2) Weigh 25 g test portion into sterile container. Homogenize sample with 225 mL
35
BPW then incubate, 24 ± 2 h at 35 ± 2
°
C.
36
(o)
Non-fat dry milk.
—(1) Aseptically weigh 25 g sample into sterile container. Using sterile glass or
37
paper funnel (made with tape to withstand autoclaving), pour 25 g analytical unit gently and
38
slowly over surface of 225 ml brilliant green water contained in sterile 500 ml Erlenmeyer flask
39
or other appropriate container. Let container stand undisturbed for 60 ± 5 min. without mixing
40
or pH adjustment, for 24 ± 2 h at 35°C. (2) Weigh 25 g test portion into sterile container.
41
Homogenize sample with 225 mL BPW then incubate, 24 ± 2 h at 35 ± 2
°
C.
42
43
E.
Assay
44
Collaborative Study Approved Protocol
Expert Review Panel Use Only