906-907 / 1195
8
Listeria monocytogenes
4e
Raw milk cheese
3.11
+
Listeria monocytogenes
7
SLCC 2482
3.11
+
Listeria monocytogenes
Sausage
3.58
+
Listeria monocytogenes
Salmon
3.63
+
Listeria monocytogenes
1/2a
Fish
3.66
+
Listeria monocytogenes
1/2c
Sausage from Montbéliard
3.72
+
Listeria monocytogenes
Spinach
3.52
+
Listeria monocytogenes
Cheese (Neufchatel)
0.44
+
Listeria monocytogenes
Mozzarella
3.39
+
Listeria monocytogenes
Fish
0.2
+
Listeria monocytogenes
Vegetable
3.45
+
Listeria monocytogenes
1/2a
Feed (soya)
3.96
+
Listeria monocytogenes
1/2a
Fried potatoes
4.13
+
Listeria monocytogenes
Ground beef
3.51
+
Listeria monocytogenes
Cheese (coulommier)
2.29
+
Listeria monocytogenes
Environment
3.71
+
Listeria monocytogenes
Environment
2.82
+
Listeria monocytogenes
Environmental sponges
2.93
+
Listeria monocytogenes
French fries
3.83
+
Listeria monocytogenes
Beef
3.82
+
TV=Test Value, Positive results = TV
≥
0.05, negative results = TV< 0.05
1
ATCC = American Type Culture Collection
2
SLCC= Special Listeria Culture Collection, Institute of Hygiene and Microbiology, University of Würzburg, Würzburg, Germany
3
Exclusivity study
4
5
Methodology
6
The purpose of exclusivity testing is to determine the ability of the LMX method to discriminate target organisms from non-target
7
organisms. Thirty-one non-
Listeria monocytogenes
strains, including 15
Listeria
non
monocytogenes
strains, were cultivated in
8
TSBYE for 26-30h at 37°C and then tested using the VIDAS LMX assay.
9
10
Results
11
PTM Certification Report