VALIDATION OF ANALYTICAL METHODS FOR THE DETECTION OF MICROBIAL PATHOGENS IN FOOD. Jack Rowe Certified Laboratories, Inc. Bridging Science with Service Since 1926. Manufacturer’s Validation. AOAC Performance Tested Method (RI) AOAC Official Methods of Analysis.
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Certified Laboratories, Inc.
Bridging Science with Service Since 1926
Official Methods of Analysis
Salmonella in a Variety of Food
Foods/Eggs and Egg Products,Eggs and Egg Products/Liquid Eggs,Eggs and Egg Products/Eggs,Dairy Products/Ice Cream,Vegetables/Spinach,Spinach/Fresh Spinach,Fish/Shrimp,Nuts and Nut Products/Peanut Butter,Peanuts/Peanut Butter,Meat and Meat Products/Turkey,Meat and Meat Products/Pork,Meat and Meat Products/Roast Beef,Meat and Meat Products/Pork Sausage,Meat and Meat Products/Chicken,Dairy Products/Milk,Milk/Whole Milk,Foods/Fish,Nuts and Nut Products/Pecans,Baked Goods/Cake Mix,Grains/Dry Pasta,Spices and Condiments/Black Pepper,Milk/Dried Milk,Eggs and Egg Products/Dried Egg Yolks,Cacao Bean and Its Products/Chocolate,Foods/Fruits and Fruit Products,Fruit Juices/Orange Juice,Pet Foods,Water
to determine if the method is suitable for the matrix
Spike level must not exceed 30 cells
(25 gram sample)
Seven successful validations must occur
(No false negatives or positives)
Atypical or Typical
Hektoen or XLD
Dilution 4 125 Dilution 5 14
Dilution 4 113 Dilution 5 12
125 + 113 / 2 = 119 cfu/ml
Prepare sample per BAM (or BioMerieux)
Weigh out 25 gram sample and spike with calculated volume
Plate the calculated spike volume in
duplicate on selective agar