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AOAC INTERNATIONAL

556

Table 5. Variables in ruggedness study

Variable

Normal level Low level

High level

1) Sample volume lysed

5 µL

4 µL

6 µL

2) Incubation temperature (lysate)

37ºC

30ºC

44ºC

3) Incubation time (lysate)

20 minutes

18 minutes 22 minutes

4) Inactivation temperature

95ºC

92ºC

98ºC

5) Inactivation time

10 minutes

8 minutes

12 minutes

6) Total hydration volume

30 µL

24 µL

36 µL

7) Incubation temperature (enrichment)

41 ºC

31 ºC

44 ºC

The ruggedness factors were tested at both high and low levels with five replicates of two

557

Salmonella

strains (DD1261,

S

. Newport and DD1333

S

. Agona) and one non-

Salmonella

558

(DD8990

C. freundii

). Two un-inoculated samples will be tested at each level.

559

Results and Discussion –

The results of the ruggedness study are shown in Table 8. All

560

Salmonella

inoculated samples returned positive results. All non-

Salmonella

inoculated and un-

561

inoculated samples were negative. These results indicate that the variables studied did not

562

affect the performance of the BAX® System assay within the ranges tested.

563

564

Table 6. Results of ruggedness study

Variable

Normal

level

Pos -

Salmonella

Pos

Non-

Salmonella

Pos

Uninoc.

Low

level

Positive

Salmonella

Positive

Non-

Salmonella

Positive

Uninoc.

High

level

Positive

Salmonella

Positive

Non-

Salmonella

Positive

Uninoc.

1) Sample

volume lysed

20 µL

10/10

0/5

0/2

16 µL

10/10

0/10

0/2

24 µL

10/10

0/10

0/2

2) Incubation

temperature - lysis

37ºC

10/10

0/5

0/2

33ºC

10/10

0/10

0/2

41ºC

10/10

0/10

0/2

3) Incubation

time - lysis

20 min

10/10

0/5

0/2

18 min

10/10

0/10

0/2

22 min

10/10

0/10

0/2

4) Inactivation

temperature

95ºC

10/10

0/5

0/2

92ºC

10/10

0/10

0/2

98ºC

10/10

0/10

0/2

5) Inactivation

time

10 min

10/10

0/5

0/2

8 min

10/10

0/10

0/2

12 min

10/10

0/10

0/2

6) Total hydration

volume

30 µL

10/10

0/5

0/2

24 µL

10/10

0/10

0/2

36 µL

10/10

0/10

0/2

7) Incubation

temperature

(enrichment)

41 ºC

10/10

0/5

0/2

31 ºC

10/10

0/10

0/2

44 ºC

10/10

0/10

0/2

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Dupont BAX Salmonella PTM Report

PTM Certification No. 081201 (08/07/2012)

For Expert Review Panel Use Only

Do Not Distribute