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3
Preparation of Inocula and Test Portions
1
2
The
Listeria
cultures used in this evaluation were propagated onto Tryptic Soy Agar with 5%
3
Sheep Blood (SBA) from a Q Laboratories frozen stock culture stored at -70°C. Each organism
4
was incubated for 24 ± 2 hours at 35 ±1°C. Isolated colonies were picked to 10 mL of Brain
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Heart Infusion (BHI) broth and incubated for 18 ± 0.5 hours at 35 ±1°C. Raw chicken breast
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fillet was inoculated in bulk using the fresh, broth culture. Prior to inoculation of the deli turkey,
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the culture suspension was heat stressed at 55 ± 1
o
C in a water bath for 15 ±0.5minutes to obtain
8
a percent injury of 50-80% (as determined by plating onto selective Modified Oxford agar
9
(MOX) and non-selective tryptic soy agar with yeast (TSA/ye). The degree of injury was
10
estimated as:
11
12
where n
select
= number of colonies on selective agar and n
nonselect
= number of colonies on non-
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selective agar. Appropriate dilutions of each culture were prepared in Butterfield’s Phosphate
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Diluent (BPD) based on previously established growth curves for both low and high inoculation
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levels. Bulk portions of each matrix were inoculated with the diluted liquid inoculum and mixed
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thoroughly to ensure an even distribution of microorganisms. The inoculated raw chicken
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breastfillet was packaged into separate 30 g test portions in sterile Whirl-Pak
®
bags and shipped
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to the collaborators. For the analysis of the deli turkey, 25 g of inoculated test product was
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mixed with 100 g of un-inoculated test product to prepare 125 g test portions which were
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packaged in sterile Whirl-Pak
®
bags and shipped to collaborators.
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To determine the level of
Listeria
in the matrices, a 5-tube most probable number (MPN) was
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conducted by the coordinating laboratory on the day of the initiation of analysis using the
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USDA/FSIS-MLG 8.09 reference method. For deli turkey, the MPN was determined by
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analyzing 5 x 250 g test portions,thereference method test portions from the collaborating
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laboratories and 5 x 65 g test portions. For the raw chicken breast fillet, the MPN of the high and
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low inoculated levels was determined by analyzing 5 x 50 g test portions, the reference method
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test portions from the collaborating laboratories and 5 x 10 g test portions. The MPN and 95%
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confidence intervals were calculated using the LCF MPN Calculator, Version 1.6,
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( www.lcftld.com/customer/LCFMPNCaclucator.exe ), provided by AOAC Research Institute
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(RI) [7].
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Test Portion Distribution
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All samples were labeled with a randomized, blind-coded 3-digit number affixed to the sample
35
container. Test portions were shipped on a Thursday via overnight delivery according to the
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Category B Dangerous Goods shipment regulations set forth by the International Air
37
Transportations Association(IATA).The two matrices were shipped consecutively, with
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collaborating laboratories performing analysis on one matrix at a time. Upon receipt, samples
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were held by the collaborating laboratory at refrigeration temperature (2-8 °C) until the
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following Monday when analysis was initiatedafter a total equilibration time of 96 hours.All
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samples were packed with cold packs to target a temperature of < 7°C during shipment.
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In addition to each of the test portions and a separate APCsample, collaborators received a test
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portion for each matrix labeled as ‘temperature control’. Participants were instructed to obtain
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the temperature of this portion upon receipt of the package, document the results on the Sample
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Receipt Confirmation form provided and fax or email it back to the study director.The shipment
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and hold timesof the inoculated test material had been verified as a quality control measure prior
47
to study initiation.
48
100 )
1(
x
n
n
nonselect
select
−
AOAC Research Institute
Expert Review Panel Use Only
OMAMAN-29 A/ Collaboartive Study Manuscript
OMA ERP June 2016
ERP Use Only