264-265 / 1195
AOAC INTERNATIONAL
16. SPIKED AND NATURALLY OCCURRING
SALMONELLA
IN FOODS, POULTRY RINSE, AND
440
ENVIRONMENTAL SAMPLES
441
442
Table 2. Data Summary – Test Method vs Confirmed Results From Test Method Enrichment
Matrix
Enrichment
Media/Sample
Size/
Enrichment
Time
Strain
CFU /
Test
Portion
a
MPN
a
/Test
Portion
N
b
BAX
®
Presumptive
BAX
®
Confirmed
dPOD
CP
f
95% CI
g
X
c
POD
CP
d
95% CI
x
POD
CC
e
95% CI
GROUND
BEEF
TSB+n/
375g/
24 hr
S
. Heidelberg
DD13017
0.71
Control
5
0
0
0-0.43
0
0
0-0.43
0
-0.43-0.43
0.37
20
5
0.25 0.11-0.47 5
0.25
0.11-0.47
0
-0.26-0.26
GROUND
BEEF
BPW/
25g/
20 hr
S
. Heidelberg
DD13017
0.71
Control
5
0
0
0-0.43
0
0
0-0.43
0
-0.43-0.43
0.37
20
4
0.20
0.08-0.42
4
0.20
0.08-0.42
0
-0.25-0.25
CHICKEN
RINSE
BPW/30ml/
16 and 22 hr
Naturally
Occurring
NA
NA
20
11
0.55 0.34-0.74 11
0.55
0.34-0.74
0
-0.28-0.28
CREAM
CHEESE
MP/25g/
12 and 24 hr
S
.
Typhimurium
DD586
0.63
Control
5
0
0
0-0.43
0
0
0-0.43
0
-0.43-0.43
0.38
20
2
0.1 0.028-0.30 2
0.1
0.028-0.30
0
-0.21-0.21
CREAM
CHEESE
LB/25g/
24 hr
S
.
Typhimurium
DD586
0.63
Control
5
0
0
0-0.43
0
0
0-0.43
0
-0.43-0.43
0.38
20
5
0.25 0.11-0.47 5
0.25
0.11-0.47
0
-0.26-0.26
LETTUCE
MP/25g/
12 and 24 hr
S
. Newport
DD1261
0.85
0.58
5
0
0
0-0.43
0
0
0-0.43
0
-0.43-0.43
20
10
0.5
0.30-0.70 10
0.5
0.30-0.70
0
-0.28-0.28
LETTUCE
LB/25g/
24 hr
S
. Newport
DD1261
0.85
0.58
5
0
0
0-0.43
0
0
0-0.43
0
-0.43-0.43
20
10
0.5
0.30-0.70 10
0.5
0.30-0.70
0
-0.28-0.28
Dupont BAX Salmonella PTM Report
PTM Certification No. 081201 (08/07/2012)
For Expert Review Panel Use Only
Do Not Distribute