551 / 1195
Table 1: Participation of each Collaborating Laboratory
a
1
2
a
Y= Collaborator analyzed the food type; N= collaborator did not analyze the food type
3
b
Results were not used in statistical analysis due to laboratory error
4
c
Results were not submitted to the coordinating laboratory
5
6
7
8
9
Table 2. Heat-stress Injury
10
11
Matrix
Test Organism
a
CFU/OXA
(Selective Agar)
CFU/TSA
(Non-Selective Agar)
Degree Injury
Queso Fresco
LPT – 25g
L. innocua
ATCC 33091
5.3 x 10
8
1.3 x 10
9
59 %
Queso Fresco
LPT – 125g
L. monocytogenes
ATCC 19115
2.9 x 10
8
9.0 x 10
8
68 %
a
ATCC – American Type Culture Collection
12
Lab
Queso Fresco
(25 g Test Portions)
Queso Fresco
(125 g Test Portions)
1
Y
Y
2
Y
Y
c
3
Y
Y
4
Y
Y
5
Y
Y
6
Y
Y
7
Y
Y
8
Y
Y
9
Y
Y
10
Y
Y
11
Y
b
Y
b
12
Y
Y
13
Y
Y
14
Y
Y
15