Johnson Ronald, Mills John, Colón-Reveles Judith
bioMérieux, Inc., 595 Anglum Rd, Hazelwood, MO 63042, USA.
J AOAC Int. 2009 Nov-Dec;92(6):1861-4.
A method modification study was conducted for the VIDAS Salmonella (SLM) assay (AOAC Performance Tested Method 020901) using the EasySLM method to validate a matrix extension for peanut butter. The VIDAS EasySLM method is a simple enrichment procedure compared to traditional Salmonella methods, requiring only pre-enrichment and a single selective enrichment media, Salmonella Xpress 2 (SX2) broth. SX2 replaces the two selective broths in traditional methods and eliminates the M broth transfer, incubation, and subsequent pooling of M broths prior to VIDAS assay. The validation study was conducted under the AOAC Research Institute Emergency Response Validation program. VIDAS SLM was compared to the U.S. Food and Drug Administration's Bacteriological Analytical Manual (FDA-BAM) method for detection of S. enterica ser. Typhimurium in peanut butter. All peanut butter samples were prepared, blind-coded, and shipped to the method developers' laboratory by Q Laboratories. In addition, Q Laboratories performed most probable number and reference method analyses on peanut butter samples. The VIDAS EasySLM ChromID Salmonella (SM2) Agar was previously validated in the Performance Tested Methods program for the detection of Salmonella in roast beef, raw ground pork, turkey, pork sausage, raw chicken breast, dry pet food, whole milk, ice cream, bagged spinach, shrimp (raw, peeled), raw cod, spent irrigation water, pecans, peanut butter, dry pasta, cake mix, ground black pepper, nonfat dry milk, liquid eggs, cantaloupe, and orange juice. In the matrix extension study for peanut butter, the VIDAS EasySLM method was shown to be equivalent to the appropriate reference culture procedure using both buffered peptone water pre-enrichment and the FDA-BAM lactose pre-enrichment in the two-step enrichment method with SX2 media. The current study extends the validation to include peanut butter.
开展了一项方法改进研究，采用EasySLM方法对VIDAS沙门氏菌（SLM）检测法（AOAC性能验证方法020901）进行验证，以确认其对花生酱的基质适用性扩展。与传统沙门氏菌检测方法相比，VIDAS EasySLM方法是一种简单的增菌程序，仅需进行预增菌和单一选择性增菌培养基——沙门氏菌快速检测2号（SX2）肉汤培养。SX2取代了传统方法中的两种选择性肉汤，省去了M肉汤的转移、培养以及在进行VIDAS检测前对M肉汤的合并步骤。该验证研究是在AOAC研究所应急响应验证计划下开展的。将VIDAS SLM检测法与美国食品药品监督管理局的《细菌学分析手册》（FDA - BAM）方法进行比较，以检测花生酱中的肠炎沙门氏菌鼠伤寒血清型。所有花生酱样品均由Q实验室制备、进行盲编码并运送至方法开发者实验室。此外，Q实验室对花生酱样品进行了最大可能数法和参考方法分析。VIDAS EasySLM ChromID沙门氏菌（SM2）琼脂先前已在性能验证方法计划中得到验证，用于检测烤牛肉、生绞猪肉、火鸡、猪肉香肠、生鸡胸肉、干宠物食品、全脂牛奶、冰淇淋、袋装菠菜、虾（生、去壳）、生鳕鱼、灌溉废水、山核桃、花生酱、干意大利面、蛋糕预拌粉、黑胡椒粉、脱脂奶粉、液态蛋、哈密瓜和橙汁中的沙门氏菌。在针对花生酱的基质适用性扩展研究中，VIDAS EasySLM方法在两步增菌法中使用缓冲蛋白胨水预增菌和FDA - BAM乳糖预增菌，并结合SX2培养基，结果显示与适当的参考培养程序等效。本研究将验证范围扩展至包括花生酱。
