200 / 471
1
Table 1: Participation of each Collaborating Laboratory
a
2
Lab
Full Fat Cottage
Cheese
a
Deli Turkey
a
1
Y
Y
2
Y
Y
3
Y
Y
4
Y
c
Y
5
Y
c
Y
c
6
Y
b
Y
7
Y
Y
8
Y
Y
b
9
Y
N
10
Y
Y
b
11
Y
Y
12
Y
N
13
Y
b
Y
14
Y
Y
15
Y
Y
16
N
Y
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
10
Table 2: Heat-Stress Injury Results
11
12
Matrix
Test Organism
a
CFU/MOX
(Selective Agar)
CFU/TSA/ye
(Non-Selective Agar)
Degree Injury
b
Deli Turkey
Listeria monocytogenes
ATCC 13932
7.7 x 10
8
3.2 x 10
9
76.0%
a
ATCC- American Type Culture Collection
13
b
Cultures were heat stressed for 10 minutes at 50
o
C in a circulating water bath.
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
Candidates for 2016 Method of the Year
164