779 / 1195
inoculum levels for both the 25g and 125g test portions. No significant difference was observed
1
between presumptive and confirmed results for the candidate method.
2
3
4
Recommendations
5
6
It is recommended that the VIDAS
®
Listeriamonocytogenes
Xpress (LMX) method with the
7
optional ALOAagar confirmation method be adopted as Official First Action status for the
8
detection of
Listeriamonocytogenes
in a variety of foods including deli ham (25 g & 125 g),
9
fermented sausage (25 g), liver paté (25 g), processed cheese (25 g), vanilla ice cream (25 g),
10
cooked shrimp (25 g), smoked white fish (25 g), frozen spinach (25 g), peanut butter (25 g), deli
11
turkey (25 g & 125 g), queso fresco (125 g) and ground beef (125 g).
12
Acknowledgements
13
14
We would like to extend a sincere thank you to the following collaborators for their dedicated
15
participation in this study:
16
17
John Mills and Pat Rule - bioMérieux Industry, Hazelwood, MO
18
Ben Howard, Neil Rogman and Jacob Cannon- Certified Laboratories, Bollingbrook, IL
19
Barbara Paul, M. Sala-Rhatigan and S. Josephs
,
– USFDA Northeast Regional Laboratory,
20
Jamaica, NY
21
Nikki Palen, Amber Stegmann and Bryan Perry- EMS Laboratories, St. Louis, MO
22
Rachel Hiles and Tenesha Stubblefield, Silliker, Omaha, NE
23
Nigel Nagassar, S. Owusuand Jacqueline Zimmerman, Silliker, Minnetoka, MN
24
Jerry Lynn Picket, Jacquelyn Adams, Aaron Bollenbracher, Keith Wiggins& Lori Cesanas-
25
Tyson WBA Analytical, Springdale, AR
26
Bharath Brahmanda – Food Safety Net Services, San Antonio, TX
27
Andrew Capps, Grisel Rosario, Dawn Davis, Lindsey Parker, Christine Said and Jianfeng
28
Li.North Carolina Department of Agriculture& CS: Food and Drug Protection Division,
29
Raleigh, NC
30
Keith Klemms, Bill May, Becky Hand, & Rose Burkhart – Sherry Laboratories, Warsaw, IN
31
Hesham Elgaali – Indiana State Department of Health, Food & Dairy Microbiology Division,
32
Indianapolis, IN
33
Jennifer Jolly, Covance Laboratories, Battle Creek, MO
34
Sandy Moore, Dustin Ebbing, Maggie Michels, Amanda Kehres and Joe Hirsch -John Morrell,
35
Springdale, OH
36
References
37
38
(1)
http://seafood.ucdavis.edu/HACCP/Compendium/Chapt15.htm (Accessed May 2013)
39
40
(2)
http://edis.ifas.ufl.edu/fs102(Accessed May 2013)
41
42
(3) Center for Disease Control and Prevention–
http://www.cdc.gov/listeria/ (Accessed May
43
2013)
44
45
(4) FoodSafety.Gov-
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/listeria/46
13