56 / 120
Proposed Charge
“The charge of the working group is to provide recommendations
for the process of harmonizing the US (BAM/MLG) and ISO
Salmonella reference culture methods. The first step of this
process is to determine if there are matrices for which the US and
ISO Salmonella methods are statistically equivalent using
ISO16140 Part 2. This will be done through the analysis of
available existing data and through side-by-side comparisons of
the methods with selected matrices. This comparative data will be
the basis for determining which steps should be taken to
harmonize the US and ISO Salmonella methods.”
Existing Data
•
AOAC Official Method 2002.10
–
Salmonella Detection in Fresh Cheese, Dried Egg
Products, and Fresh Chilled and Frozen Poultry
•
DuPont/Campden data
–
Chilled ready meal (vegetable bake), Hard Cheese,
Soft Cheese, RTE Salad, Milk Chocolate, Prawns,
Black Pepper, Dry Pet Food, Raw Pizza Dough,
Egg and Cress Sandwiches, and Custard