932-933 / 1195
21
Table 9. Method Comparison Study: GovVal Food Matrices Reference Method
1
2
Matrices
Inoculating Organism
Reference Method
Liver paté
L. monocytogenes
1/2a
ATCC 49594
USDA/MFHB30
Turkey hot dogs
L. monocytogenes
1/2b
ATCC BAA-751
USDA/MFHPB30
Raw fermented sausage
L. monocytogenes
3b
CWD 1591
USDA/MFHPB30
Sliced deli turkey
L. monocytogenes
3c
FSL-J1_049
USDA/MFHPB30
Sliced deli ham
L. monocytogenes
4b
ATCC 19115
USDA/MFHPB30
CWD (University of Vermont), FSL-J1 (Cornell University)
3
ATCC (ATCC: American Type Culture Collection)
4
5
The study included 20 replicate test portions each at 2 contamination levels where fractionally positive results (5 – 15 positive results
6
per 20 replicate portions tested) were obtained by at least one method at one level. Five uncontaminated controls were included per
7
method for a total of 45 samples tested per method. Replicates were taken from a singularly inoculated lot of material. A different
8
serotype of
Listeria monocytogenes
was used for each matrix. All samples were prepared, packaged into test portions, blind coded,
9
and shipped to the method developers’ laboratory by Q Laboratories. In addition, Q Laboratories performed reference method
10
analyses on all matrices.
11
12
13
14
PTM Certification Report