Validation of Modifications to the ANSR for Listeria Method for Improved Internal Positive Control Performance. (23rd November 2019)

• Record Type: Journal Article
• Authors: Alles, Susan; Meister, Evan; Hosking, Edan; Tovar, Eric; Shaulis, Rebecca; Schonfeld, Mark; Zhang, Lei; Li, Lin; Biswas, Preetha; Mozola, Mark; Donofrio, Robert; Chen, Yi
• Is Part Of: Journal of AOAC International. Volume 101:Number 2(2018)
• Page Start: 444
• Page End: 455
• Publication Date: 2019-11-23
• Subjects: Agricultural chemistry -- Periodicals; Food -- Analysis -- Periodicals; 543
• DOI: 10.5740/jaoacint.17-0281
• Languages: English
• ISSNs: 1060-3271

Abstract

Abstract: A study was conducted to validate a minor reagent formulation change to the ANSR for Listeria method, Performance Tested Method SM 101202. This change involves increasing the master mix volume prelyophilization by 40% and addition of salmon sperm DNA (nontarget DNA) to the master mix. These changes improve the robustness of the internal positive control response and reduce the possibility of obtaining invalid results due to weak-positive control curves. When three foods (hot dogs, Mexican-style cheese, and cantaloupe) and sponge samples taken from a stainless steel surface were tested, no significant differences in performance between the ANSR and U.S. Food and Drug Administration Bacteriological Analytical Manual or U.S. Department of Agriculture-Food Safety and Inspection Service Microbiology Laboratory Guidebook reference culture procedures were observed for any of the matrixes as determined by probability of detection analysis. Inclusivity and exclusivity testing yielded 100% expected results for target and nontarget bacteria. Accelerated stability testing was carried out over a 7 week period and showed no decrease in assay performance over time.