Alles Susan, Roman Brooke, Le Quynh-Nhi, Kurteu Magdalena, Elmerhebi Ezzeddine, Potter Christopher, Mozola Mark, Thompson Wesley, Bastin Benjamin, Donofrio Robert
Neogen Corp., 620 Lesher Pl., Lansing, MI 48912, USA.
Neogen Corp., Moss Hall Rd, Heywood, Bury BL9 7JJ, UK.
J AOAC Int. 2021 Jun 12;104(3):765-775. doi: 10.1093/jaoacint/qsaa149.
One Broth One Plate for Salmonella (OBOP Salmonella) is a rapid and simple method for detection of Salmonella spp. in food and environmental samples using traditional culture methodology. The method utilizes single-step enrichment followed by plating to a selective/differential, chromogenic agar.
The purpose of the validation study was to measure the effectiveness of the OBOP Salmonella method in comparison to reference culture procedures.
Performance of the OBOP Salmonella method was compared to that of the U.S. Food and Drug Administration Bacteriological Analytical Manual Chapter 5 reference method for queso fresco, smoked salmon, cantaloupe, chocolate, black pepper, chili powder, dry pet food, and sponge samples from a stainless steel surface, or to that of the U.S. Department of Agriculture Microbiology Laboratory Guidebook Chapter 4.10 method for raw ground turkey, chicken carcass rinse, and pasteurized liquid egg. Inclusivity/exclusivity, robustness, and stability/lot-to-lot consistency testing was also performed.
In the matrix study, there were no statistically significant differences in performance between the OBOP Salmonella and reference methods, as determined by probability of detection analysis (P < 0.05), for any of the matrixes examined. All 104 Salmonella spp. strains produced positive results in inclusivity testing, and all 33 non-salmonellae exclusivity strains tested negative with the OBOP Salmonella method.
Results of the validation study show that the OBOP Salmonella method is a reliable procedure for detection of Salmonella spp. in select matrixes. The method is simple to perform, requires no specialized equipment, and produces results in as little as 37 h.
The OBOP Salmonella method was awarded AOAC PTMSM (#102002) for detection of Salmonella in queso fresco, smoked salmon, cantaloupe, chocolate, black pepper, chili powder, dry pet food, sponge samples on a stainless steel surface, raw ground turkey, chicken carcass rinse, and pasteurized liquid egg. The method is also approved by MicroVal® for a broad range of foods under certification number 2019LR88.
沙门氏菌单肉汤单平板法（OBOP沙门氏菌法）是一种使用传统培养方法检测食品和环境样本中沙门氏菌属的快速简便方法。该方法采用单步增菌，然后接种到选择性/鉴别性显色琼脂平板上。
验证研究的目的是比较OBOP沙门氏菌法与参考培养程序的有效性。
将OBOP沙门氏菌法的性能与美国食品药品监督管理局《细菌学分析手册》第5章中用于检测新鲜奶酪、烟熏三文鱼、哈密瓜、巧克力、黑胡椒、辣椒粉、干宠物食品以及不锈钢表面海绵样本的参考方法进行比较，或与美国农业部《微生物学实验室指南》第4.10章中用于检测生绞碎火鸡肉、鸡胴体冲洗液和巴氏杀菌液态蛋的方法进行比较。还进行了包容性/排他性、稳健性以及稳定性/批次间一致性测试。
在基质研究中，对于所检测的任何基质，通过检测概率分析（P < 0.05）确定，OBOP沙门氏菌法与参考方法在性能上没有统计学显著差异。所有104株沙门氏菌属菌株在包容性测试中均产生阳性结果，所有33株非沙门氏菌排他性菌株用OBOP沙门氏菌法检测均为阴性。
验证研究结果表明，OBOP沙门氏菌法是检测特定基质中沙门氏菌属的可靠方法。该方法操作简单，无需专门设备，最短37小时即可得出结果。
OBOP沙门氏菌法被授予AOAC PTMSM（#102002），用于检测新鲜奶酪、烟熏三文鱼、哈密瓜、巧克力、黑胡椒、辣椒粉、干宠物食品、不锈钢表面海绵样本、生绞碎火鸡肉、鸡胴体冲洗液和巴氏杀菌液态蛋中的沙门氏菌。该方法还获得MicroVal®批准，认证编号为2019LR88，适用于多种食品。
