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APPENDIX
Table A: Method Comparison Summary Table
Matrix
Inoculating
Organism
Aerobic
Plate
Count
Reference
Method
Matrix
Inoculating
Organism
Aerobic
Plate
Count
Reference
Method
Raw Ground
Beef
(25g
a
,325g,375g)
Salmonella
enterica
ser. Anatum
ATTC
c
9270
2.0 x 10
2
USDA/FSIS
MLG
e
4.06
Creamy
Peanut Butter
(25g)
Salmonella
enterica
ser. Typhimurium
ATCC 14028
2.0 x 10
3
FDA-BAM
Chapter 5
Raw Ground
Chicken
(25g, 325g)
Salmonella
enterica
ser. Heidelberg
NCTC
d
5717
2.2 x 10
4
USDA/FSIS
MLG 4.06
Sprout
Irrigation water
(375g)
Salmonella
enterica
ser. Saintpaul
ATCC 9712
2.8 x 10
3
FDA-BAM
Chapter 5
Chicken
Carcass Rinse
Salmonella
enterica
ser. Enteritidis
ATCC 8391
6.2 x 10
4
USDA/FSIS
MLG 4.06
Raw Head-on
Shrimp
a
(25g)
Salmonella
enterica
ser. Virchow
ATCC 51955
5.9 x 10
3
FDA-BAM
Chapter 5
Chicken
Carcass Sponge
Salmonella
enterica
ser. Enteritidis
ATCC 8391
6.2 x 10
4
USDA/FSIS
MLG 4.06
Concrete
Salmonella
enterica
ser. Enteritidis
ATCC 13076
N/A
FDA-BAM
Chapter 5
Pasteurized
American
Cheese
Salmonella
enterica
ser. Montevideo
ATCC 8387
4.0 x 10
1
FDA-BAM
f
Chapter 5 Ceramic Tile
Salmonella
enterica
ser. Anatum
ATCC 9270
N/A
FDA-BAM
Chapter 5
Dry Dog Food
(25g
a
, 375g)
Salmonella
enterica
ser. Poona
NCTC 4840
3.4 x 10
3
FDA-BAM
Chapter 5
Stainless
Steel
a,b
Salmonella
enterica
ser. Typhimurium
ATCC BAA-215
N/A
FDA-BAM
Chapter 5
a
Matrix analyzed at internal and independent laboratories.
b
Stainless Steel was co-inoculated with a competitor organism
Proteus vulgarius ATCC 6380
c
ATCC- American Type Culture Collection
d
NCTC- National Collection of Type Cultures;
e
United States Department of Agriculture/Food Safety Inspection Service Microbiological Laboratory Guidelines
f
Food and Drug Administration-Bacterialogical Analytical Manual
Table B: Enrichment Time Points for Beef, Chicken and Shrimp
Matrix
Enrichment
Incubation Period (Hours) @
41.5
±1
C
Raw Ground Beef (25g. 325g, 375g)
Buffered Peptone Water
10,12,18
Raw Ground Chicken (25g, 325g)
Primary
10,12,14,18
Raw Head-on Shrimp
Secondary
4, 24
Table C: Heat Stress Protocol Results
Matrix
Organism
Count XLD
b
Count TSA
c
% injury
Pasteurized American Cheese
Salmonella
enterica ser. Montevideo
ATCC
a
8387
65 CFU/g
82 CFU/g
79.26
Creamy Peanut Butter
Salmonella
enterica ser.
Typhimurium ATCC 14028
78 CFU/g 116 CFUs/g
67.24
a
ATCC- American Type Culture Collection;
b
Xylose, Lycine Desoxycholate;
c
Tryptic Soy Agar
2013.09 /PTM Matrix Extension Report
March 2014
Expert Review Panel Use Only
AOAC Research Institute
Expert Review Panel Use Only