salma one day method for the detection of salmonella spp ...€¦ · salmonella among other...

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Laboratoire de Touraine [Touraine Laboratory] bioMérieux

NF VALIDATION - Validation of alternative analytical methods Application in food microbiology

Summary report

Validation study according to the standard NF EN ISO 16140-2:2016

"SALMA® ONE DAY " method (bioMérieux reference 418246 / 418247)

for the detection of Salmonella spp in human and animal food products and from the food production

environment's surface samples

BIO 12/41-03/17

Qualitative method

Tests performed by: Laboratoire de Touraine [Touraine Laboratory] BP 67357 37073 Tours cedex 2

For: bioMérieux SA

Chemin de l’Orme 69280 MARCY L’ETOILE

LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017

LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 2

Preamble Validation Protocol :

EN ISO 16140-2 (September 2016): Food chain microbiology. Validation of methods - Part 2: Protocol for the validation of alternative (commercial) methods compared with a reference method. Supplemented by the "Specific requirements of the Food Microbiology Technical Office" of the NF VALIDATION mark (Revision 5).

Reference method :

EN ISO 6579 (2002) Scope:

All human food products (by validation tests on a wide range of foods), animal feed and food production environment surface samples. The categories already tested include the following:

• Human food: - Ready to eat and ready to reheat - Meat products (25 g) - Dairy products - Miscellaneous products: vegetables, fish products and others - Ingredients & specific foods - Meat products (375 g)

• Animal feed The new categories tested include the following:

• Human food: - Infant milk powders and ingredients in their composition (50 g)

• Food production environment surface samples Certification organism:

AFNOR Certification (http://nf-validation.afnor.org/)


CONTENTS Preamble ...................................................................................................................................... 2

1. Introduction .............................................................................................................................. 5

2. Protocol for the methods .......................................................................................................... 7

2.1. Alternative method ........................... ................................................................................ 7

2.2. Reference method (#) ......................... ............................................................................. 8

2.3. Study model .................................. ................................................................................... 8

3. Comparative study according to NF EN ISO 16140-2 (2016) .................................................. 9

3.1. Sensitivity study ............................ ................................................................................... 9

3.1.1 Number and type of samples ........................................................................................ 9

3.1.2 Protocols implemented during the study ..................................................................... 11

3.1.3 Test results ................................................................................................................. 12

3.2 Relative level of detection ................... ........................................................................... 26

3.2.1 Matrices used ............................................................................................................. 26

3.2.2 Contamination protocol ............................................................................................... 26

3.2.3 Results and interpretation ........................................................................................... 28

3.3 Inclusivity and Exclusivity study ............. ...................................................................... 28

3.3.1 Test protocols ............................................................................................................. 28

3.3.2. Results and interpretation .......................................................................................... 28

3.4 Practicability study of the alternative method .............................................................. 30

4. Additional study of the "SALMA® One Day" method .............................................................. 31

5. Interlaboratory study .............................................................................................................. 32

5.1 Organisation of the study ..................... .......................................................................... 32

5.1.1 Collaborating laboratories ........................................................................................... 32

5.1.2 Choice of the food matrix and the strain ..................................................................... 32

5.1.3 Inoculation rate ........................................................................................................... 32

5.1.4 Transport .................................................................................................................... 32

5.1.5 Analyses ..................................................................................................................... 32

5.1.6 Communication of results ........................................................................................... 32

5.2 Inspection of experimental parameters ......... ............................................................... 33

5.2.1 Stability of the strain and the additional flora .............................................................. 33

5.2.2 Level of contamination (targeted level, actual level) and sample coding .................... 33

5.2.3 Temperature inspections during transportation and upon arrival and reception times 33

5.3 Results of analyses ........................... .............................................................................. 35

5.3.1 Results obtained by the Expert Laboratory ................................................................. 35

5.3.2 Results obtained by the collaborating laboratories ..................................................... 35

5.3.3 Results from the laboratories retained for the interlaboratory studys .......................... 37


5.4 Calculations and interpretations .............. ..................................................................... 39

5.4.1 Calculation of specificity percentages (% SP) for the two methods ............................ 39

5.4.2 Calculation of the sensitivity (SE) of the relative accuracy (RT) and the false positive ratio (FPR) for the alternative method ................................................................................. 39

5.4.3 Interpretation of data .................................................................................................. 40

5.4.4 Evaluation of the difference in RLOD between laboratories ....................................... 42

5.4.5 Lyophilised supplement / tablet supplement comparison ........................................... 42

6. General conclusion about the validation study ....................................................................... 43

ANNEXES .................................................................................................................................. 45

List of Annexes - Annex 1: Analytical protocol of the "SALMA® One Day " method - Annex 2: Analytical protocol of the ISO 6579 method - Annex 3: Sensitivity study: results - Annex 4: Sensitivity study: AC, SEalt calculations, SEref, FP - Annex 5: Inclusivity / Exclusivity: results


Definitions

Comparative study of the methods : The comparative study of the methods is the part of the validation process performed within the organising laboratory. It includes three parts, namely: - a comparative study of the results of the reference method compared with the results from

the alternative method for (naturally and/or artificially) contaminated samples (called the sensitivity study)

- a comparative study enabling the relative level of detection (RLOD) to be determined in the artificially contaminated samples (called the RLOD study),

- an inclusivity/exclusivity study of the alternative method. Sensitivity study (SS) : Sensitivity (SS) is the capacity of the alternative method to detect the analyte when the reference method detects it.

Relative level of detection (RLOD) study : The level of detection (LOD) is defined as the minimum concentration of organisms that gives proof of growth in a liquid medium with a probability of P = 0.95 when they are inoculated in a culture medium and incubated under specific conditions. The relative level of detection (RLOD) is defined as the ratio of the LOD of the alternative method to that of the reference method:

Inclusivity and exclusivity study : Inclusivity is the capacity of the alternative method to detect the target analyte from a wide range of strains. Exclusivity is the absence of interferences by an appropriate range of untargeted strains from the alternative method.

Interlaboratory study : The purpose of the interlaboratory studies is to determine the difference in sensitivity between the reference method and the alternative method when tests are performed by different collaborators using identical samples (reproducibility conditions).

1. Introduction Subject of the report: The subject of this report is a summary of the validation and extension study according to ISO 16140-2 (2016) of the "SALMA® One Day" method for detecting Salmonella spp concerning the following tested categories:

• Human food: - Ready to eat and ready to reheat - Meat products (25 g) - Dairy products - Miscellaneous products: vegetables, fish products and others - Ingredients & specific foods - Meat products (375 g) - Infant milk powders and ingredients in their composition (50 g)

• Animal feed • Food production environment surface samples


History of the validation of the method:

• 23 March 2017 : validation of the "SALMA® One Day" method under certificate number "BIO 12/41-03/17".

• 18 May 2017: extension concerning 2 new categories of products: Infant milk powders and ingredients in their composition (50 g) + food production environment surface samples.

The categories and types validated include the following:

Categories Types of food products Test sample

HUMAN FOOD

A - READY TO EAT AND

READY TO HEAT

Cold ready-made meals (ready to eat)

25 g Hot ready-made meals (ready to reheat)

Marinated, smoked products (excluding deli meats)

B - MEAT

Raw meat products, including frozen, non-frozen, seasoned

25 g Raw poultry, including frozen, non- frozen, seasoned

Salted/salt-cured products

C - DAIRY PRODUCTS

Pasteurised dairy products

25 g Raw dairy products

Milk powders and dairy products

D - MISCELLANEOUS

PRODUCTS: VEGETABLES, FISH

PRODUCTS AND OTHERS

Raw and cooked fish products

25 g 4th range vegetables and others

Raw vegetable products (fresh, frozen)

E - INGREDIENTS &

SPECIFIC FOODS

Raw-material type ingredients

25 g Specific infant type food (excluding preserved)

Pasteurised and powdered eggs

F - MEAT


375 g Raw poultry, including frozen, non-frozen, seasoned

Salted/salt-cured products


HUMAN FOOD

G – INFANT MILK POWDER AND INGREDIENTS IN THEIR COMPOSITION

Milk powders with probiotics

50 g Milk powders without probiotics

Raw materials

ANIMAL FEED

H - animal food

Finished products for pets

25 g Finished products for livestock

Various ingredients in the composition of the products above

ENVIRONMENT I –

INDUSTRIAL PRODUCTION

ENVIRONMENT SAMPLES

Surface samples

wipes, swabs, etc.

2. Protocol for the methods

2.1. Alternative method Principle of the method: The SALMA® agar medium of the "SALMA® One Day" method is based on the use of a chromogenic substrate (esterase-based activity) specifically cleaved by Salmonella and the simultaneous detection of beta-glucosidase activity thereby enabling a differentiation of Salmonella among other enterobacteria. After incubation, Salmonella gives the colonies a very characteristic pink to purple colour. Colonies of uninhibited microorganisms are colourless or blue. Alternative research method protocol: SALMA®" agar is used to detect Salmonella spp in human and animal food samples as well as food production environment samples. The principle of the method is as follows: • an enrichment of supplemented buffered peptone water (BPW) with incubation for 16 to 24

hours at 41.5 °C +/- 1 °C. The volume of the "Salmonella supplement" (± 5%) is thus calculated: Y mL = volume of buffered peptone water in mL / 225 mL


(i.e., for example: 1 mL for 225 mL of buffered peptone water). The dilution is 1/10, except for the specific case of raw meat products with a sample up to 375 grams, where dilution is ¼. It should be noted that milk powders and the ingredients in the composition of infant milk powders are also diluted 1/10 including during tests of up to 50 g. Finally, the food production environment samples are processed in unsupplemented BPW. The option of storing the BPW up to 72 hours at 5 °C +/- 3 °C before performing the seeding is left up to the user. • isolation of 10 μl on "SALMA® " chromogenic agar incubated for 24 hours ± 3 hours at 37 °C

+/- 1 °C. After incubation and before reading, the agars may be stored for 72 hours at 5 °C +/- 3 °C. • In accordance with AFNOR Certification and the manufacturer recommendations, typical

colonies must undergo confirmation tests: - confirmation of a positive colony according to the conventional standardised method

tests, including the purification stage, - confirmation by use of nucleic probes from the isolated colonies, as provided for in

ISO 7218 (with or without the purification stage), - confirmation by the "SALMA® One Day Confirmation" short protocol: agglutination test on

the isolated characteristic colony ("Latex Salmonella spp" test, reference MGNF42), - confirmation by the 24-hour "SALMA® One Day Confirmation" protocol: isolation on

SALSA® agar (incubation 24 hours ± 2 hours, 37 °C ± 1 °C), Alternative method usage protocol in diagram form: The block diagram of the alternative method is presented in Annex 1. Restrictions: No restriction on using the method.

2.2. Reference method (#) Reference method protocol in diagram form: The diagram of the reference method protocol ISO 6579 (2002) is presented in Annex 2.

2.3. Study model The methods are unpaired, as the enrichment protocols between the reference method and the alternative method were different.


3. Comparative study according to NF EN ISO 16140-2 (2016) The study was performed on a variety of samples and strains representing agri-food products. This is not an exhaustive list of the various matrices included in the scope. For any comment on the alternative method, you can contact AFNOR Certification by going to their web site at http://nf-validation.afnor.org/contact-2/.

3.1. Sensitivity study

3.1.1 Number and type of samples For each category, a minimum of 60 samples was tested, including at least 20 samples for each type, with the goal of obtaining approximately 50% positive results and 50% negative results, using either the reference method or the alternative method (minimum of 7 positive samples for each type). Tests were performed in 2016 and 2017 on 644 product samples, of which 34 were naturally contaminated, 301 artificially contaminated, and 309 uncontaminated, broken down as follows:

Categories Types of food products Test sample

Positive samples *

Negative samples Total

HUMAN FOOD

A - READY TO EAT AND

READY TO HEAT

Cold ready-made meals (ready to eat)

25 g

10 11 21

Hot ready-made meals (ready to reheat) 11 13 24

Marinated, smoked products (excluding deli meats) 12 10 22

Sub-Total 33 34 67

B - MEAT


25 g

13 21 34

Raw poultry, including frozen, non-frozen, seasoned

28 13 41

Salted/salt-cured products 14 15 29 Sub-Total 55 49 104


C - DAIRY PRODUCTS

Pasteurised dairy products

25 g

10 13 23

Raw dairy products 14 11 25

Milk powders and dairy products 10 10 20

Sub-Total 34 34 68

D - MISCELLANEOUS

PRODUCTS: VEGETABLES, FISH

PRODUCTS AND OTHERS

Raw and cooked fish products

25 g

16 14 30

4th range vegetables and others 10 10 20

Raw vegetable products (fresh, frozen) 10 11 21

Sub-Total 36 35 71

E - INGREDIENTS &

SPECIFIC FOODS

Raw-material type ingredients

25 g

14 12 26

Specific infant type food (excluding preserved) 10 10 20

Pasteurised and powdered eggs 13 10 23

Sub-Total 37 32 69

F - MEAT


375 g

16 9 25

Raw poultry, including frozen, non-frozen, seasoned

15 11 26

Salted/salt-cured products 14 15 29 Sub-Total 45 35 80

G - INFANT MILK POWDER AND

INGREDIENTS IN THEIR COMPOSITION

Milk powders with probiotics

50 g

10 10 20 Milk powders without probiotics 10 10 20 Raw materials 12 10 22

Sub-Total 32 30 62

ANIMAL FEED

H - animal food

Finished products for pets

25 g

13 10 23

Finished products for livestock 10 10 20

Various ingredients in the composition of the products above 10 10 20

Sub-Total 33 30 63


INDUSTRIAL PRODUCTION ENVIRONMENT

I - INDUSTRIAL PRODUCTION

ENVIRONMENT SAMPLES

Surface samples

1 unit

30 30 60

Sub-Total 30 30 60

TOTAL ALL CATEGORIES 335 309 644 * Positives by one or the other of the methods (reference / alternative). The natural contamination rate of the samples is 10.1% (34 samples out of 335 positive samples).

3.1.2 Protocols implemented during the study

3.1.2.1. Incubation and reading time The enrichment broth was incubated for its minimum duration of 16 hours as well as its maximum duration of 24 hours. The SALMA® agars were seeded then read after 21 hours of incubation at 37 °C +/- 1 °C:

- agars seeded with broth incubated at 41.5 °C ± 1 °C, - agars seeded from broth incubated at 41.5 °C ± 1 °C that was then stored for 72 hours at

5 °C +/- 3 °C (only broth having produced a positive or conflicting result after direct seeding).

As often as possible, the standard media were read at the minimum time set forth by the reference.

3.1.2.2. Confirmations The following options were tested as part of the study:

- confirmation of a positive colony according to conventional standardised method tests, including the purification stage,

- confirmation by the "SALMA® One Day Confirmation" short protocol: agglutination test on an isolated characteristic colony ("Salmonella spp Latex" kit, reference MGNF42),

- confirmation by the 24-hour "SALMA® One Day Confirmation" protocol: isolation on SALSA® agar (incubation 24 hours ± 2 hours, 37 °C ± 1 °C).

With agreement from the Technical Office: - In the case of validation of the cold storage stage (broths and boxes) only the "SALMA® One Day Confirmation" short protocol was performed. - Confirmation of agars presumed to be positive from broth incubated for 24 hours was given by the "SALMA® One Day Confirmation" short protocol. Finally, as additional confirmation, all broths from negative samples using the alternative method were transferred to the RVS broth reference method (0.1 mL/10 mL of RVS), incubated for 24 hours ± 3 hours at 41.5 ± 1 °C, then seeded on standard agars (in this instance, XLD and ASAP).


This confirmation of negatives was only given on the 24-hour broths.

3.1.2.3. Preparation method for environmental samples For the category of industrial production environment sample category, the methods of preparing the environment samples are the following:

• "Wipes" protocol: - 2 samples per inspection point in order to use one wipe per method, - addition of 20 mL of neutraliser to the bags containing the wipes (if the surface sample is taken after a disinfection cleaning protocol), - performance of contamination by spiking (1-5 CFU/ wipe), - addition of unsupplemented BPW to recover the wipes in each bag (225 mL), - homogenisation fo 60 seconds.

• "Swabs" protocol: - 2 samples per inspection point in order to use one swab per method, - addition of 2 mL of neutraliser to the bags containing the swabs (if the surface sample is taken after a disinfection cleaning protocol), - contamination by spiking (1-5 CFU/ wipe), - addition of non supplemented BPW to recover the swabs in each bag (10 mL), - hand mixing.

3.1.3 Test results The raw test results are provided in Annex 3. The raw data mention the confirmation results with the oxidase tests. This protocol was tested but it was finally decided to exclude it from the scope of the validation based on a decision from bioMérieux.


① "16H BPW" READING Table: pairs of results from the reference and alternative methods

Reference method, positive (R+)

Reference method, negative (R-) Total

Alternative method, positive (A+)

Positive agreement (A+/R+) PA = 283

Positive deviation (R-/A+) PD = 22

305

Alternative method, negative (A-)

Negative deviation (A-/R+) ND = 29* (PPND**=1)

Negative agreement (A-/R-) NA = 310 (PPNA**=3)

339

Total 312 332 644

* of which: - 9 negatives that should have been positive (6 negatives, while the RVS approach is positive and 3 negatives that became positive during the "24H BPW" reading), - 20 negatives even after the RVS approach (RVS negative). **PP: Positive presumption, not confirmed The tables per category of samples include the following: A - READY TO EAT AND READY TO HEAT (n=67)

"16H BPW" Reading


Reference method, negative (R-)





Negative deviation (A-/R+) ND = 4* (PPND=0)

Negative agreement (A-/R-) NA = 34 (PPNA=0)

* of which: - 2 negatives that should have been positive (1 negative [A22] whereas the RVS approach is positive and 1 negative [A23] that became positive during the "24H BPW" reading. - 2 negatives [A49, A52] even after the RVS approach (RVS negative). B - MEAT PRODUCTS / 25 g (n=104)

"16H BPW" Reading









* of which: - 5 negatives [B47, B26, B71, B28, B116] even after the RVS approach (RVS negative).


C - DAIRY PRODUCTS (n=68)

"16H BPW" Reading









* of which: - 1 negative [C72] that should have been positive (positive RVS approach), - 4 negatives [C26, C66, C71, C72] even after the RVS approach (RVS negative). D - MISCELLANEOUS PRODUCTS: VEGETABLES, FISH PRODUC TS AND OTHERS (n = 71)

"16H BPW" Reading









* of which: - 1 negative [D65] that should have been positive (positive RVS approach), - 0 that are negative even after the RVS approach. E - INGREDIENTS & SPECIFIC FOODS (n=69) With standard specific preparations (spices with K2SO3 and eggs/dilution 1/40th) for the ISO method. The preparation of the "Salmonella One Day" method is the standard one (without a specific addition).

"16H BPW" Reading









* of which: - 1 negative [E11] that should have been positive (RVS approach is positive), - 5 negatives [E46, E53, E58, E14, E69] even after the RVS approach (RVS negative).


F - MEAT PRODUCTS / 375 g (n=80)

"16H BPW" Reading









* of which: - 3 negatives that should have been positive (2 negatives [F22, F23] while the RVS approaches are positive and 1 negative [F76] that became positive during the "24H BPW" reading. G - INFANT MILK POWDER AND INGREDIENTS IN THEIR COM POSITION / 50 g (n=62)

"16H BPW" Reading








Negative agreement (A-/R-) NA = 31** (PPNA=0)

* of which: - 1 negative [G32] that became positive during the "24H BPW" reading, - 1 negative [G500] even after the RVS approach (RVS negative). ** including 1 negative [G31] that became positive during the "24H BPW" reading. H - ANIMAL FEED (n=63)

"16H BPW" Reading









* of which: - 0 that should have been positive, - 4 negatives [H5, H16, H17, H18] even after the RVS approach (RVS negative). I - INDUSTRIAL PRODUCTION ENVIRONMENT SURFACE SAMPL ES (n=60)

"16H BPW" Reading







Negative deviation (A-/R+) ND = 0 (PPND=0)



② "BPW 24 H" READING Table: pairs of results from the reference and alternative methods

Reference method,

positive (R+) Reference method,

negative (R-) Total




309



Negative agreement (A-/R-) NA = 309 (PPNA**=1)

335

Total 312 332 644

* of which: - 6 negatives that should have been positive (positive RVS approach), - 20 negatives even after the RVS approach (RVS negative). **PP: Positive presumption, not confirmed The tables per category of samples include the following: A - READY TO EAT AND READY TO HEAT (n=67)

"24H BPW" Reading









* of which: - 1 negative [A22] that should have been positive (positive RVS approach), - 2 negatives [A49, A52] even after the RVS approach (RVS negative). B - MEAT PRODUCTS / 25 g (n=104)

"24H BPW" Reading









* of which: - 5 negatives [B47, B26, B71, B28, B116] even after the RVS approach (RVS negative).


C - DAIRY PRODUCTS (n=68)

"24H BPW" Reading









* of which: - 1 negative [C72] that should have been positive (positive RVS approach), - 4 negatives [C26, C66, C71, C72] even after the RVS approach (RVS negative). D - MISCELLANEOUS PRODUCTS: VEGETABLES, FISH PRODUC TS AND OTHERS (n=71)

"24H BPW" Reading









* of which: - 1 negative [D65] that should have been positive (positive RVS approach), - 0 that are negative even after the RVS approach. E - INGREDIENTS & SPECIFIC FOODS (n=69) With standard specific preparations (spices with K2SO3 and eggs/dilution 1/40th) for the ISO method. The preparation of the "Salmonella One Day" method is the standard one (without a specific addition).

"16H BPW" Reading









* of which: - 1 negative [E11] that should have been positive (RVS approach is positive), - 5 negatives [E46, E53, E58, E14, E69] even after the RVS approach (RVS negative).


F - MEAT / 375 g (n=76)

"24H BPW" Reading









* of which: - 2 negatives [F22, F23] that should have been positive (positive RVS approach), G - INFANT MILK POWDER AND INGREDIENTS IN THEIR COM POSITION / 50 g (n=62)

"24H BPW" Reading









* of which: - 1 negative [G500] even after the RVS approach (RVS negative). H - ANIMAL FEED (n=63)

"24H BPW" Reading









* of which: - 0 that should have been positive, - 4 negatives [H5, H16, H17, H18] even after the RVS approach (RVS negative).


I - INDUSTRIAL PRODUCTION ENVIRONMENT SURFACE SAMPL ES (n=60)

"24H BPW" Reading







Negative deviation (A-/R+) ND = 0 (PPND=0)


3.1.3.1 Calculation of the sensitivity of the alternative method (SEalt), of the sensitivity of the reference method (SEref), of relative sensitivity (AC) and the ratio of false positives (FP)

The sensitivity values of the reference method and the alternative method, as well as relative sensitivity, specificity, and sensitivity for all categories combined, for each category and for each type were calculated. The calculation details are shown in Annex 4. For all categories combined, the values obtained are as follows: "16H BPW" Reading

Alternative method sensitivity SEalt % = [(PA+PD)/(PA+ND+PD)]x100 91.3% Reference method sensitivity SEref % = [(PA+ND)/(PA+ND+PD)]x100 93.4% Relative accuracy RV % = [(PA+NA)/N]x100 92.1% False positives ratio FPR % = ([PPNA+PPND]/NA)x100 1.3%

"24H BPW" Reading

Alternative method sensitivity SEalt % = [(PA+PD)/(PA+ND+PD)]x100 92.2% Reference method sensitivity SEref % = [(PA+ND)/(PA+ND+PD)]x100 93.1% Relative accuracy RV % = [(PA+NA)/N]x100 92.4% False positives ratio FPR % = ([PPNA+PPND]/NA)x100 0.6%

3.1.3.2 Analysis of conflicting information The negative and positive deviations recorded ("16H BPW" and "24H BPW") are summarised in the table below:


Categories

16H BPW 24H BPW

Negative deviation Positive deviation Negative deviation Positive deviation

(ND) (PD) (ND) (PD)

A 4 4 3 4

A22/A23/A49/A52 A24/A25/A17/A18 A22/A49/A52 A24/A25/A17/A18

B 5 2 5 2

B47/B26/B71/B28/ B116

B70/B77 B47/B26/B71/B28/

B116 B70/B77

C 4 1 4 1

C72/C26/C66/C71 C32 C72/C26/C66/C71 C32

D 1 3 1 3

D65 D20/D62/D42 D65 D20/D62/D42

E 6 6 6 6

E46/E53/E58/E11/ E14/E69

E13/E18/E64/E65/ E68/E70

E46/E53/E58/E11/ E14/E69

E13/E18/E64/E65/ E68/E70

F 3 3 2 3

F22/F23/F76 F11/F12/F7 F22/F23 F11/F12/F7

G 2 1 1 2

G32/G500 G504 G500 G31/G504

H 4 2 4 2

H5/H16/H17/H18 H46/H56 H5/H16/H17/H18 H46/H56

I 0 0 0 0

Total 29 22 26 23

� Readings for BPW incubated for 16 hours: 29 negative deviations recorded, 25 samples for artificial contamination and 4 for natural contamination. Out of the 29 negative deviations:

- 20 are with a negative RVS approach. They are quite likely due to the heterogeneity of the contamination in the samples and the fact that the methods do not match,

- 6 are negative by the alternative method while the RVS approach is positive, - 3 negatives become positive during the "24H BPW" reading.

22 positive deviations are recorded, 22 samples for artificial contamination and 0 for natural contamination. The number of deviations recorded demonstrates the low levels of artificial contamination or natural contamination.

� Readings for BPW incubated for 24 hours: 26 negative deviations recorded, 22 samples for artificial contamination and 4 for natural contamination.


Out of the 26 negative deviations: - 20 are with a negative RVS approach. They are quite likely due to the heterogeneity of

the contamination in the samples and the fact that the methods do not match, - - 6 negatives that should have been positive (positive RVS approach),

23 positive deviations are recorded, 23 samples for artificial contamination and 0 for natural contamination. 3 negative samples for "SALMA® One Day", 16H BPW, become positive during the 24H BPW reading (A23, F76, G31). The number of deviations recorded demonstrates the low levels of artificial contamination or natural contamination. The analysis of deviations according to the standard EN ISO 16140-2 (2016) is presented in the table below. Let us recall that the methods are not paired for all categories.

16H BPW 24H BPW

Categories Negative deviation

Positive deviation

Negative deviation

Positive deviation

(ND) (PD) (ND) (PD)

Ready to eat and ready to reheat 4 4 3 4

Meat products (25 g) 5 2 5 2

Dairy products 4 1 4 1 Miscellaneous products: vegetables, fish products and others

1 3 1 3

Ingredients & specific foods

6 6 6 6

Meat products (375 g) 3 3 2 3

Infant milk powders and ingredients in their composition (50 g)

2 1 1 2

Animal feed 4 2 4 2

Industrial production environment surface samples

0 0 0 0

All Categories 27 21 25 21


16H BPW 24H BPW

Categories Negative deviation

Positive deviation

Negative deviation

Positive deviation

(ND) (PD) (ND) (PD)

Calculations

Ready to eat and ready to reheat

0 -1

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3) Meat products (25 g) 3 3

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3) Dairy products 3 3

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3)

Miscellaneous products: vegetables, fish products and others

-2 -2

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3) Ingredients & specific foods

0 0

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3) Meat products (375 g) 0 -1

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3) Infant milk powders and ingredients in their composition (50 g)

1 -1

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3) Animal feed 2 2

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3) Industrial production environment surface samples

0 0

ND - PD (AL, acceptability limit = 3) (AL, acceptability limit = 3)

All Categories 7 3

ND - PD (AL, acceptability limit = 7

for 8 categories! Limit not available for 9 categories in standard

ISO 16140-2)

(AL, acceptability limit = 7 for 8 categories! Limit not available

for 9 categories in standard ISO 16140-2)

Readings for "16H BPW": The values obtained are less than or equal to the a cceptability limits for each individual category and for all categories combined. Readings for "24H BPW": The values obtained are less than or equal to the a cceptability limits for each individual category and for all categories combined.


� PPNA and PPND information The PPNA and PPND are presented in the following summary table:

Suspected colonies (PPNA) detected Suspected colonies (PPND) detected

Categories 16H BPW

Reading

agar stored

72 hours at 4 °C

BPW stored

72 hours at 4 °C

24H BPW

Reading

16H BPW

Reading

agar stored

72 hours at 4 °C

BPW stored

72 hours at 4 °C

24H BPW

Reading

A 0 1 (A23) 0 0 0 0 0 0

B 1 (B3) 0 0 0 0 0 0 0

C 0 0 0 0 0 0 0 0

D 1 (D7) 1 (D7) 1 (D7) 1 (D7) 0 0 0 0 E 0 0 0 0 1 (E58) 1 (E58) 1 (E58) 1 (E58)

F 1 (F64) 0 0 0 0 0 0 0

G 0 0 0 0 0 0 0 0

H 0 0 0 0 0 0 0 0

I 0 0 0 0 0 0 0 0

Total 3 2 1 1 1 1 1 1 In red: example of oxidases +

3.1.4 Confirmations The protocols implemented were described in 3.1.2.2 of this report.

� Short protocol / Latex test: The latex test presented 6 doubtful readings on the samples:

- B3 (collar): Escherichia coli, - F7 (chicken escalope): Salmonella houtenae, - F8 (chicken thigh): Salmonella houtenae, - F10 (chicken breast): Salmonella houtenae, - F11 (turkey thigh): Salmonella houtenae, - F12 (sauteed pieces of turkey): Salmonella houtenae.

Sample B3 was artificially contaminated with Salmonella Dublin, contamination that was not revealed by either the reference method or the alternative method. However, it should be noted that the latex used in the short confirmation protocol (16H BPW) presented a doubtful result. The "SALMA® One Day" box only presented a single suspect colony on which the latex test was performed. The additional confirmation tests (standard and long protocol tests) enabled a negative conclusion to be drawn concerning the Salmonella sample. The five remaining samples are all artificially contaminated with Salmonella houtenae. This strain specifically presents agglutination problems with the latex used. This hypothesis coincides with the results obtained in the inclusivity study (cf. Annex 5). Additional information about the latex test is also provided in section 3.3.2, related to the results of the inclusivity and exclusivity studies.


The latex test was not performed for 4 samples (A23, D7, E58, F64) following a positive result for oxidase.

� SALSA Agar / long protocol: The SALSA agar presented 25 doubtful readings for the samples:

- B4 (filler), B42 roast chicken pâté): Salmonella Dublin, - C46 (kitchen milk powder), C47 (creamed milk powder), C48 (½ creamed milk powder),

C49 (creamed cow's milk powder), C50 (creamed cow's milk powder), C51 (calcium caseinate): Salmonella diarizonae,

- D20 (saithe fillet), D61 (fish soup), D62 (fish sausage): Salmonella Gallinarum, - F21 (chicken drumstick), F24 (chicken gizzard confit): Salmonella Regent, - G17/G18/G19 (infant milk): Salmonella arizonae - G31/G32 (infant milk): Salmonella indica - I89 (wipe), I90 (wipe), I91 (swab), I92 (swab): Salmonella Agona - I401, I402, I406 (wipes): Salmonella Senftenberg

The questionable agars have atypical colonies either on the XLD part or the ASAP part. However, a positive result was concluded for these different cases, due to knowledge of the specificity of these strains in these media. Therefore, - S. Dublin: transparent colonies on ASAP, - S. diarizonae: yellow colonies on XLD, - S. Gallinarum: transparent colonies on XLD, - S. Regent: yellow colonies on XLD, - S. indica: yellow colonies on XLD, - S. arizonae: yellow colonies on XLD, - S. Agona: yellow colonies on XLD, - S. Senftenberg (I115): yellow colonies on XLD. Additional information on the appearance of the colonies on SALSA agar is also provided in Annex 5, relating to the results from the inclusivity and exclusivity study.

� Samples that required performing re-isolation: The category "industrial production environment surface samples" presented some samples requiring re-isolating the colonies. Only one category has a particularly elevated number of re-isolation of colonies: "Meat products 375 g". This is explained by a significant test sample size providing an additional flora that was highly diversified and very abundant.


� Conclusion: The discordant confirmations (compared with the standard tests) belong to the "Meat products 375 g" category and concern the short protocol (during both the 16-hour reading and the 24-hour reading). Nevertheless, this finding not associated with the food category, but probably with the use of the same strain (Salmonella houtenae), presenting various agglutination problems with the latex used. The other categories do not present any discordance associated with the confirmation protocols. The performances of the alternative method are improved by extending incubation up to 24 hours.

3.1.5 Cold storage � Agar storage 72 hours at 5 °C + /- 3 °C A second reading of all of the SALMA®* agars (negative, positive or conflicting) was done after storage of the latter for 72 hours at 5 °C +/- 3 °C. * agars seeded with broth incubated at 41.5 °C ± 1 °C. All of the results obtained are compliant with the expectations. They are identical to those obtained with an immediate reading of the agars after incubation. The storage of agars for 72 hours at 5 ± 3 °C does not change the results. Comments:

- D73: the presence of a single suspect colony on agar, after 16 hours of incubation. This specificity prevented the performance of confirmations after the boxes were transferred to cold areas, since the colony was sampled and processed after 16 hours of incubation.

- A23: appearance of a suspect colony not confirmed (oxidase +) after cold storage of agars.

� Storage BPW 72 hours 5 °C + /- 3 °C The enrichment broths from the "SALMA® One Day" method that were incubated at 41.5 °C ± 1 °C, were stored for 72 hours at 5 °C +/- 3 °C (only the broths having produced a positive or conflicting result after direct seeding). The SALMA® agars were then seeded and read after 21 hours of incubation at 37 °C +/- 1 °C. All of the results obtained are compliant with the expectations. They are identical to those obtained with an immediate seeding of the agars after incubation. The storage of enrichment broth for 72 hours at 5 ± 3 °C does not change the results.


3.2 Relative level of detection

3.2.1 Matrices used One matrix per category was tested by the alternative method and the reference method. The study was developed from broths incubated for 16 hours. The list of matrices tested is as follows:

Matrix Strain Strain origin

Country-style pâté Salmonella Derby Pork carcass

Raw ground steak Salmonella Mbandaka Ground beef

Raw goat's milk Salmonella London Goat's milk

Fresh fish fillet Salmonella Virchow Trout

Pasteurised liquid egg white

Salmonella Enteritidis Dessert cream

Beef filler Salmonella Montevideo Frozen ground steak

Infant milk powder with probiotics

Salmonella Anatum (I54bis - Adria A00E007)

Dairy products

Pâté for dogs Salmonella Agona Chicken

Wipe Salmonella Senftenberg Wipe

3.2.2 Contamination protocol Three levels of inoculation per matrix were prepared, including:

- a negative level (5 replicates), - a weak level (20 replicates, with "fractional recovery") - an elevated level (5 replicates).

In accordance with the requirements, the low level has a "fractional recovery" of between 25% and 75% of the number of replicates tested (that is, between 5 and 15 positive replicates). The high level corresponds to approximately 3 times the low level. Concerning the seeding protocol: 3 batches are prepared for each matrix (mass inoculations):

- 1 not inoculated, - 1 inoculated between 0.5 and 1.8 CFU/test sample 1.2 kg for test samples of 25 g / 2.5

kg for test samples of 50 g / 16 lg for test samples of 375 g), - 1 inoculated between 1 and 6 CFU/test sample 300 g for test samples of 25 g / 600 g for

test samples of 50 g / 3.8 kg for test samples of 375 g).


Concerning the "infant milk powder with probiotics" matrix, 3 batches were prepared (mass inoculations):

- 1 not inoculated, - 1 inoculated at 1.3 CFU/ test sample (2.5 kg for test samples of 50 g), - 1 inoculated at 4 CFU/ test sample (600 g for test samples of 50 g).

Concerning the spiking protocol: The strain was subjected to stress with pH acid. The artificial contaminations are performed individually in each of the bags and for each level of contamination covered:

- 1 not inoculated, - 1 inoculated at 1 CFU/ test sample, - 1 inoculated at 2.6 CFU/ test sample.

After inoculation and before analysis by the two methods, the various matrices are stored under the conditions described in the table below.

Matrix Strain Test sample

Stress conditions by "seeding": storage

before analysis

Country-style pâté Salmonella Derby 25 g 72 hours, 2-8 °C

Raw ground steak Salmonella Mbandaka 25 g 72 hours, 2-8 °C

Raw goat's milk Salmonella London 25 g 72 hours, 2-8 °C

Fresh fish fillet Salmonella Virchow 25 g 48 hours, 2-8 °C

Pasteurised liquid egg white Salmonella Enteritidis 25 g 72 hours, 2-8 °C

Beef filler Salmonella Montevideo 375 g(1) 72 hours, 2-8 °C

Infant milk powder with probiotics

Salmonella Anatum (I54bis - Adria A00E007)

50 g(1) 2 weeks, T° ambient (lyophilised strain)

Pâté for dogs Salmonella Agona 25 g 48 hours, 2-8 °C

Wipe Salmonella Senftenberg 1 unit spiking:

stress by pH (1) Identical test sample for the reference method

The enumeration pf the total flora or lactic flora for the matrices used in this study was achieved in parallel on the day of analysis. Before proceeding with artificial contamination, the laboratory also verified the absence of Salmonella in the matrices.


3.2.3 Results and interpretation The relative level of detection determined for the "matrix-strain" pairs is as follows:

Matrix RLOD RLODL RLODU b=ln(RLOD) sd(b) z-Test

statistic p-value

Country-style paté 1.126 0.472 2.685 0.118 0.435 0.272 0.786 Raw ground steak 1.756 0.720 4.283 0.563 0.446 1.263 0.207 Raw goat's milk 1.400 0.614 3.192 0.336 0.412 0.815 0.415 Fish fillet 0.877 0.362 2.124 -0.131 0.442 0.297 1.233 Egg yolk 0.859 0.409 1.806 -0.152 0.371 0.409 1.317 Beef filler 2.070 0.912 4.700 0.728 0.410 1.775 0.076 Infant milk powder 1.147 0.509 2.583 0.137 0.406 0.338 0.736 Pâté for dogs 0.797 0.346 1.835 -0.227 0.417 0.544 1.414 Wipe 1.736 0.754 3.997 0.552 0.417 1.323 0.186

Combined 1.189 0.915 1.546 0.173 0.131 1.322 0.186

The RLOD are between 0.797 and 2.070, according to the matrices. The combined RLOD is 1.189. As a reminder, it should be < 2.5 for a study of unmatched methods.

3.3 Inclusivity and Exclusivity study 100 strains of Salmonella as well as 30 strains other than Salmonella were tested by the alternative method.

3.3.1 Test protocols Protocol for inclusivity The Salmonella strains are placed in a BHI broth culture at 37 °C. Dilutions are performed in order to inoculate the supplemented BPW to approximately 10 cells / 225 mL. The complete protocol of the alternative method, after 16 hours of incubation, was then monitored, including the confirmation tests ("short" and "long" protocols). A milk matrix was also systematically added to the supplemented BPW in order to encourage bacterial growth. The results with and without the addition of the milk matrix are presented in the report. Protocol for exclusivity The strains will be placed in a BHI broth culture at 37 °C. Dilutions are performed so as to inoculate the unsupplemented BPW to a level of approximately between 104 and 106 CFU / mL. The complete protocol of the alternative method, after 24 hours of incubation, was then monitored. In the event of the presence of characteristic colonies, confirmation tests are then performed

3.3.2. Results and interpretation The raw results are provided in Annex 5.


Inclusivity

The 100 strains of Salmonella spp responded positively by adding a milk matrix.

It should be noted that the Latex Salmonella spp test:

- gave questionable results concerning the two strains of Salmonella Houtenae tested (nos. I9, I10 from the list),

- presented a rather long positive agglutination time (> 2 min) for six strains of Salmonella (nos. I1, I6, I49, I66, I86, I89 from the list),

- presented a slightly positive agglutination result for one strain of Salmonella Paratyphi A (no. I13 from the list).

It should also be noted that 5 strains showed pale pink to very pale colonies. Exclusivity

The 30 non-target strains gave negative results. Conclusion All of the results obtained comply with those expected. The "SALMA® One Day: method is specific and selective.


3.4 Practicability study of the alternative method This concerns a particular requirement of the Technical Office, not called for by the standard EN ISO 16140-2 (2016). A practicability / adaptability study including 4 criteria was performed. � Storage conditions for components, expiry of unope ned products, and methods of use after initial use (in particular, the existence of expiry dates)

Reagents Pre-cast SALMA ® boxes Salmonella Supplement

References SALMA (ref. 418246)

Salmonella supp (ref. 42650)

Method of packaging Cases 12 x 10 boxes (90 mm)

Cartons 8 dehydrated vials

Storage conditions +2 °C / +8 °C +2 °C / +25 °C

Expiry date 90 days 18 months

Methods of use after initial use - 7 days at 2-8 °C

or 10 hours at 18-25 °C


� Period for obtaining results

Stages Reference method (NF ISO 6579)

Alternative method (Salmonella One Day®)

Negative samples

Pre-enrichment D0 D0

Enrichment D1 /

Isolation D2 D1

Reading the boxes, obtaining negative results D3 D2

Positive samples

Pre-enrichment D0 D0

Enrichment D1 /

Isolation D2 D1

Reading the selective agars and subculturing D3 D2

Confirmation

Performing the latex test / D2

Reading SALSA agar / D3

Reading biochemical tests "API 20E galleries" (after TSA) D5 D4

� Steps shared with the reference method

Steps shared with the reference method None

4. Additional study of the "SALMA ® One Day" method Upon request from the Technical Office, bioMérieux proceeded with an additional study of the "SALMA® One Day" method concerning the comparison of the ASAP and SALMA media. The comparative study of the ASAP and SALMA media formulas (based on the same principle of detection) demonstrates, by their composition in nutritive components, enzyme inducers and selective agents, significant differences and a true complementarity. Additional exclusivity tests highlight these differences and demonstrate the complementarity of the two media, with the possibility of using the ASAP medium as a confirmation agar associated with the XLD medium (SALSA agar) behind the "SALMA® One Day" method.


5. Interlaboratory study

5.1 Organisation of the study

5.1.1 Collaborating laboratories 15 collaborating laboratories from 15 different organisations were solicited to participate.

5.1.2 Choice of the food matrix and the strain The matrix adopted as part of the study is ground meat (15% MG) in accordance with the recommendation in Technical Office's requirements. It was artificially contaminated with a strain of Salmonella Mbandaka, isolated from beef meat.

5.1.3 Inoculation rate The targeted levels of inoculation are the following:

- Level 0: 0 CFU/ 25 g - Intermediary level: < 3 CFU/ 25 g (target: 2 CFU/ 25 g), in order to obtain fractional

recovery - High level: between 3 and 10 CFU/25 g (target: 8 CFU/ 25 g)

The samples were individually inoculated. Since the methods are unpaired, 49 bags were sent to each laboratory: 24 for the reference method, 24 for the alternative method and 1 for enumeration of the total mesophilic flora.

5.1.4 Transport The anonymised and coded samples were all prepared then packed in isothermal boxes containing refrigerated blocks and were sent on 23 January 2017 (for theoretical receipt on D+1). The change in the temperature during transportation was recorded by probes contained in each package. The temperature was also taken systematically on the arrival of the samples and should be between 0 °C and 8 °C. This traceability detail was noted on the acknowledgment of receipt that each collaborating laboratory sent to the expert laboratory, as were the time of receipt and the condition of the samples.

5.1.5 Analyses The collaborating laboratories were able to analyse the samples on D+1 or D+2 by the alternative method protocol and by the reference method. In this instance, the expert laboratory and all collaborating laboratories began their analyses on D+1, i.e., 24 January 2017. The samples were all analysed on the same day by both methods. The characteristic salmonella colonies are confirmed by the latex agglutination test.

5.1.6 Communication of results At the end of the analyses, the collaborating laboratories completed the results table that was provided to them in the package with the instructions, and sent it to the expert laboratory for data processing.


5.2 Inspection of experimental parameters 5.2.1 Stability of the strain and the additional fl ora

In order to verify the absence of initial contamination in Salmonella spp of the matrix used, research was done on six samples of 25 g before inoculation. All of the results were negative. Three samples inoculated at a high level (100 CFU/g) were tested for enumeration after 24 hours and 48 hours of storage. Three samples inoculated at a low level were tested for enumeration after 24 hours and 48 hours of storage.

Storage Number of replicates

Salmonella Total

mesophilic flora (CFU/g)

Count (CFU/g)

Detection Salmonella

(/25g)

D0 Replicate 1 90 presence

112 000 Replicate 2 110 presence Replicate 3 90 presence





5.2.2 Level of contamination (targeted level, actua l level) and sample coding

The levels of contamination and the sample coding are presented in the table below.

Level Sample reference Intended

target level CFU/25 g)

Actual level (CFU/25 g)

Confidence interval

L0 2 3 4 12 13 15 19 21 0 0 / L1 1 6 8 9 10 16 20 22 2 1,8 [1,1 ; 2,5] L2 5 7 11 14 17 18 23 24 8 8,8 [6,9 ; 10,7]

5.2.3 Temperature inspections during transportation and upon arrival and reception times

The table below presents the main information about the receipt of the package and the samples by various collaborating laboratories.


Laboratory Temperature "taken" (°C)

Temperature "recorded" (°C)

Date and time of receipt

Condition of package

Date of analyses

A 1,5 1,5 24/01/2017, 12:20

compliant 25/01/17

B 0,5 1,5 24/01/2017, 09:45 a.m.

compliant 25/01/17

C 0,6 0,5 24/01/2017, 10:30 a.m.

compliant 25/01/17

D 4,9 1,0 24/01/2017, 09:35 a.m.

compliant 25/01/17

E 1,6 0,0 24/01/2017, 11:00 a.m.

compliant 25/01/17

F 0,4 0,5 24/01/2017, 11:37 a.m.

compliant 25/01/17

G 3,2 0,0 24/01/2017, 08:52 a.m.

compliant 25/01/17

H 2,2 3,0 24/01/2017, 11:00 a.m.

compliant 25/01/17

I 2,4 1,0 24/01/2017, 11:15 a.m.

compliant 25/01/17

J 1,1 - 0,5 24/01/2017, 11:45 a.m.

compliant 25/01/17

K 2,9 1,6 24/01/2017, 10:45 a.m.

compliant 25/01/17

L 0,4 0,0 24/01/2017, 10:00 a.m.

compliant 25/01/17

M 0,3 - 0,3 24/01/2017, 09:20 a.m.

compliant 25/01/17

N 2,0 0,1 24/01/2017, 10:25 a.m.

compliant 25/01/17

O 2,5 2,6 24/01/2017,

12:00 compliant

25/01/17

Two laboratories reported the presence of pierced bags to the expert laboratory:

- Laboratory G: 3 bags pierced during the preparation of samples, - Laboratory H: 2 bags pierced upon receipt of the samples

These two laboratories were soon aware of this and took adequate measures to avoid any risk of cross-contamination (double bagging, in particular). Two laboratories presented a negative temperature upon receipt recorded by the probe accompanying the samples in the package:

- Laboratory J: -0.5 °C - Laboratory M: -0.3 °C


The analysis of the two temperature record curves during transportation for laboratories J and M confirm that a shift to negative cold occurred:

- For the entire duration of transportation for laboratory J (duration: 19 hours 45 minutes / average temperature: -0.8 °C / maximum temperature: -0.2 °C / minimum temperature: -1.3 °C)

- For 90% of the duration of transportation for laboratory M (duration: 15 hours 40 minutes over 17 hours 20 minutes / average temperature: -0.7 °C / maximum temperature: +0.9 °C / minimum temperature: -1.6 °C)

The requirements for the comparative and interlaboratory studies for the implementation of standard EN/ISO 16140-2:2015 of the Technical Office, revision 5, specify in Annex 3: "the minimum and maximum temperature of the samples, during transportation and upon arrival at the laboratory, must be between 0 °C and 8 °C ». The expert laboratory therefore suggests excluding laboratories J and M.

5.3 Results of analyses On 25 November 2016, bioMérieux submitted a request to the Technical Committee for modification of the format of the Salmonella supplement ("Salmonella SUPP" of the SALMA® One Day method after the comparative study and before the interlaboratory study. The Technical Committee accepted the new formula in tablet form, in addition to the initially validated lyophilised format, by requesting that the 2 forms of supplements be represented as part of this interlaboratory study. Thus, 8 collaborating laboratories received the "tablet" form and 7 collaborating laboratories received the "lyophilised" form in order to carry out the tests. The expert laboratory had the "tablet" form.

5.3.1 Results obtained by the Expert Laboratory The enumeration of total mesophilic flora is 120,000 CFU/g. The results obtained by the expert laboratory, for both methods, are the following:

Level Reference method Alternative method L0 0 / 8 0 / 8 L1 8 / 8 8 / 8 L2 8 / 8 8 / 8

5.3.2 Results obtained by the collaborating laborat ories The results for total mesophilic flora vary between 2.6.103 CFU/g and 4.1.106 CFU/g.


Results from the reference method

Laboratory

Contamination levels

L0 ( /8)

L1 ( /8)

L2 ( /8)

A 0 8 8 B 4 8 8 C 0 5 8 D 0 7 8 E 0 8 8 F 0 8 8 G 0 8 8 H 0 8 8 I 0 7 8 J 0 7 8 K 0 7 8 L 0 8 8 M 0 8 8 N 0 7 8 O 0 7 8

TOTAL 4 111 120 The expert laboratory asked laboratory B to send it the positive boxes for level L0. The result, after confirmation and identification of the colonies present, is: Salmonella Mbandaka. This involves the strain inoculated as part of this study.


Results of the alternative method

Laboratory

Salmonella SUPP Format

Contamination levels L0 ( /8) L1 ( /8) L2 ( /8)

Before confirmati

on

After confirmati

on

Before confirmati

on

After confirmati

on

Before confirmati

on

After confirmati

on A tablet 0 0 8 8 8 8 B tablet 0 0 4 4 8 8 C tablet 0 0 6 6 8 8 D lyophilised 0 0 8 8 8 8 E tablet 0 0 6 6 8 8 F tablet 0 0 8 8 8 8 G lyophilised 0 0 8 8 8 8 H lyophilised 0 0 8 8 8 8 I lyophilised 0 0 4 4 8 8 J tablet 0 0 8 8 8 8 K lyophilised 0 0 6 6 8 8 L lyophilised 0 0 6 6 8 8 M tablet 0 0 5 5 8 8 N tablet 0 0 7 7 8 8 O lyophilised 0 0 6 6 8 8

TOTAL 0 0 98 98 120 120

5.3.3 Results from the laboratories retained for th e interlaboratory studys According to the AFNOR Technical Office rules, "the collaborators’ results for which intercontamination cases were shown to be at level L0 should excluded from interpretation on the basis of the following criterion: 1 positive (1 positive confirmed or 1 false positive) maximum acceptable at L0, per laboratory and per method". After application of this rule, the results from la boratory B cannot be retained. Finally, 3 collaborating laboratories are excluded from the interpretation of results:

- Laboratory B: 4 cross contaminations at level L1, - Laboratory J: transportation temperature not met, below 0 °C, - Laboratory M: transportation temperature not met, below 0 °C.

The results retained from the 12 collaborating laboratories are the following:


Results from the reference method

Laboratory

Contamination levels

L0 ( /8)

L1 ( /8)

L2 ( /8)

A 0 8 8 C 0 5 8 D 0 7 8 E 0 8 8 F 0 8 8 G 0 8 8 H 0 8 8 I 0 7 8 K 0 7 8 L 0 8 8 N 0 7 8 O 0 7 8

TOTAL 0 (P0) 88 (P1) 96 (P2) Results from the alternative method

Laboratory

Salmonella SUPP Format

Contamination levels L0 ( /8) L1 ( /8) L2 ( /8)

Before confirmati

on

After confirmati

on

Before confirmati

on

After confirmati

on

Before confirmati

on

After confirmati

on A tablet 0 0 8 8 8 8 C tablet 0 0 6 6 8 8 D lyophilised 0 0 8 8 8 8 E tablet 0 0 6 6 8 8 F tablet 0 0 8 8 8 8 G lyophilised 0 0 8 8 8 8 H lyophilised 0 0 8 8 8 8 I lyophilised 0 0 4 4 8 8 K lyophilised 0 0 6 6 8 8 L lyophilised 0 0 6 6 8 8 N tablet 0 0 7 7 8 8 O lyophilised 0 0 6 6 8 8

TOTAL 0 (P0) 0 (CP0) 81 (P1) 81 (CP1) 96 (P2) 96 (CP2) It should be noted that for 11 samples (4 for laboratory A and 8 for laboratory F), the re-isolation of colonies observed on SALMA® agar was required.


5.4 Calculations and interpretations 5.4.1 Calculation of specificity percentages (% SP) for the two methods

The specificity percentage (SP) for the reference method and the alternative method are calculated according to the levelL0 results, using the data after confirmation.

L0

Specificity of the reference method (SP ref) SPref = [1-(P0/N-)] x

100% 100%

Specificity of the alternative method (SP alt) SPalt = [1-(CP0/N-)] x

100% 100%

5.4.2 Calculation of the sensitivity (SE) of the re lative accuracy (RT) and the false positive ratio (FPR) for the alternative method

The results from collaborating laboratories obtained with the reference method and the alternative method for level L1 and L2 are included in the table below.


Reference method, positive (R-)

L1


Positive agreement (A+/R+) Positive deviation (R+/A-) PA = 75 PD = 6


Negative deviation (A-/R+) Negative agreement (A-/R-) ND = 13 (PPND = 0) NA = 2 (PPNA = 0)

L2


Positive agreement (A+/R+) Positive deviation (R+/A-) PA = 96 PD = 0


Negative deviation (A-/R+) Negative agreement (A-/R-) ND = 0 (PPND = 0) NA = 0 (PPNA = 0)


The sensitivity values for the reference method and the alternative method, as well as the relative accuracy and the ratio of false positive results after additional confirmation of results are calculated for level L1: L1 Sensitivity of the alternative method (SE alt)

SEalt = ((PA+PD)/(PA+ND+PD)) x 100% 86.2%

Sensitivity of the reference method (SE ref)

SEref = ((PA+ND)/(PA+ND+PD)) x 100% 93.6%

Relative accuracy (RT) RT = ((PA+NA)/N) x 100% 80.2%

Ratio of false positives for the alternative method (FPR) FPR = (FP/NA) x 100% 0 %

5.4.3 Interpretation of data The negative and positive deviations from level 1 are listed below.

Laboratory Negative deviations (ND) Positive deviations (PD)

Sample reference Sample reference A / / C C16 C10, C20 D / D20 E E6, E22 / F / / G / / H / / I I6, I8, I20, I22 I10 K K10, K16 K6 L L1, L22 / N / / O O8, O20 O6

TOTAL 13 6 After the results had been received and analysed, the expert laboratory requested the collaborating laboratories to continue the investigations concerning the samples with negative deviations with the following instructions:

- subculturing 0.1 mL of pre-enrichment broth on RVS broths and incubation at 41.5 °C for 24 hours +/ -3 hours,

- subculturing the RVS broths on XLD and ASAP agars, - latex test on characteristic colonies after purification.


The results from the additional tests are the following: Laboratory C

C16: positive result, with the specifications: XLD +, ASAP +, Latex + Laboratory E

E6, E22: negative results Laboratory I

I6, I8, I20, I22: negative results Laboratory K

K10, K16: negative results Laboratory L

L1: negative results L22: positive result, with the specifications: SALMA + (50 small colonies), ASAP +

(8 colonies), XLD -

Laboratory O O8, O20: negative results

In order to supplement the set of data, it should be noted that the expert laboratory sent a message to all collaborating laboratories, on the day of package shipment, in order to remind them to bring the BPW to ambient temperature before making preparations. For a study of the unmatched methods, the AL limit is determined and the calculations performed from the level where the partial positive results were obtained: level L1 in this study.

L1 Px 88 CPx 81 Nx

96

(p+)ref Px/Nx 0.9 (p+)alt CPx/Nx 0.8 AL=(ND-PD)max ROOT(3*Nx*((p+)ref+(p+)alt-2*((p+)ref*(p+)alt))) 7.8 ND-PD ND-PD 7 Conclusion ND-PD < AL

The requirements of standard ISO 16140-2 (2016) are satisfactory since the difference (ND - PD) is less than the acceptability limit, AL. The performances of the alternative method and refe rence method may be considered equivalent.


5.4.4 Evaluation of the difference in RLOD between laboratories For a study of unmatched methods, standard ISO 16140-2 (2016) refers to the performance of an evaluation of the difference between the relative levels of detection (RLOD) between laboratories. The results are only used for informational purposes due to the limited experience in terms of the interpretation of this approach. The calculations are performed using the Excel® spreadsheet (version 06-07-2015) provided by the ISO and in accordance with the recommendations of standard ISO 16140-2 (2016).

RLOD RLODL RLODU b=ln(RLOD) sd(b) z-Test Statistic p-value 1.339 0.921 1.945 0.292 0.187 1.562 0.118

5.4.5 Lyophilised supplement / tablet supplement co mparison

Finally, of the laboratories retained for statistical interpretation, 7 used the lyophilised "Salmonella SUPP" supplement (laboratories D, G, H, I, K, L and O) and 5 used the new tablet form (laboratories A, C, E, F and N) The following table does not show any particular trend in terms of results for either of the two forms.

Laboratory Salmonella SUPP format

Contamination levels L0

( /8) L1

( /8) L2

( /8) D lyophilised 0 8 8 G lyophilised 0 8 8 H lyophilised 0 8 8 I lyophilised 0 4 8 K lyophilised 0 6 8 L lyophilised 0 6 8 O lyophilised 0 6 8

TOTAL lyophilised 0 46 56

A tablet 0 8 8 C tablet 0 6 8 E tablet 0 6 8 F tablet 0 8 8 N tablet 0 7 8

TOTAL tablet 0 35 40


6. General conclusion about the validation study Comparative study The comparative methods study model is the one for two unmatched methods, as the enrichment step is not shared. As part of the sensitivity study , 9 categories were presented: 7 categories for human food, 1 category for animal feed and those from the food production environment surface samples. At 16 hours, the alternative method shows 22 positive deviations (PD) and 29 negative deviations (ND) for all categories. The values ((ND + PPND) - PD) are less than or equal to the acceptability limits for each individual category and for all categories combined. At 24 hours, the alternative method shows 23 positive deviations (PD) and 26 negative deviations (ND) for all categories. The values ((ND + PPND) - PD) are less than or equal to the acceptability limits for each individual category and for all categories combined. The performances of the alternative method are improved by extending incubation up to 24 hours. The relative levels of detection (RLOD) are all below the AL limit set at 2.5 for the unmatched data study regardless of the matrix/strain pairs. The inclusivity and exclusivity studies gave the expected results for the 100 target strains and the 30 non targeted strains. Finally, it is possible to store the BPW broth as well as the seeded agars 72 hours at 2-8 °C .


Interlaboratory study The interlaboratory studies enable a conclusion to be drawn concerning the lack of difference in sensitivity between the reference method and the alternative method (under reproducibility conditions). The performances of the alternative method and reference method can be considered equivalent.

Tours, 28 July 2017

Nicolas Gaillard Deputy Hygiene Director


APPENDIX

APPENDIX 1

Analytical protocol "SALMA ® One Day" Method

Appendix 1

DETECTION OF SALMONELLA SPP IN FOODS "SALMA ® ONE DAY" METHOD

ANALYTICAL PROTOCOL

X g or X mL of test sample + 9 X mL supplemented BPW

16 to 24 hours at 41.5 °C +/- 1 °C Option of storing the broth 72 hours at 5 °C +/-3 °C, after incubation

10 μL isolation on SALMA® agar

24 +/- 3 hours at 37 °C +/- 1 °C

After incubation and before reading, the agars may be stored for 72 hours at 5 °C +/- 3 °C

typical colonies?

Confirmation (choice): - conventional standardised method tests, - nucleic probes from isolated colonies, - short "SALMA® One Day Confirmation" protocol:

agglutination test on isolated characteristic colony ("Latex Salmonella spp" kit, reference MGNF42),

- 24-hour "SALMA® One Day Confirmation" protocol: isolated on SALSA® agar (incubation 24 hours ± 2 hours, 37 °C ± 1 °C).

Presumption Salmonella spp

Absence Salmonella spp

YES

NO

Specific case: Raw meat products with a test sample of 375 g: dilution to ¼

APPENDIX 2

Analytical protocol Method ISO 6579 (2002)

Appendix 2

REFERENCE METHOD ISO 6579:2002

X g or mL of product

Dilution at 1/10 in BPW brought to ambient temperature

Incubation 18 hours ± 2 hours at 37 °C ± 1 °C

Interpretation of results

Serological confirmation

Biochemical confirmation

Nutritive agar Incubation 24 hours ± 3 hours at 37 °C ± 1 °C

At least 1 characteristic colony (for each medium) and 4 colonies if the first is

negative

XLD medium and second medium of choice (ASAP)


0.1 mL of culture 10 mL of RVS broth

Incubation 24 hours ± 3 hours at 41.5 °C ± 1 °C

1 mL of culture 10 mL of MKTTn broth


APPENDIX 3

Sensitivity study: Results

Appendix 3

Key Colour of suspect colonies and additional flora

cp purple colonies cr pink colonies cb blue colonies cv green colonies ctr transparent colonies cbe beige colonies cn black colonies cj yellow colonies cg grey colonies cbl white colonies

Appearance of "specific" suspect colonies IR iridescent SE dry

Size and quantity of suspect colonies p small R Rare (< 5)

Quantity and additional flora

1 1 type of colonies, additional flora 2 2 types of colonies, additional flora 3 3 types of colonies, additional flora 4 4 types of colonies, additional flora

Others col colonies abs absence cs suspect colonies nr tests not performed (non isolated colonies)

nr/ox+ tests not performed, continuation oxidase + GFR pink base agar

F Additional flora

Colour code used: RVS +, while Alt - Display of the ISO result faulty Work-up favourable to the reference method (ISO+ vs Alt-) Work-up favourable to the alternative method (ISO- vs Alt+) Discordant ISO+ / Alt - sample but with RVS approach

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)

XLD ASAP XLD ASAP Oxydase

Latex

Salmonella

spp

Oxydase SALSA OxydaseLatex

Salmonella sppXLD ASAP

A27 Chicken nuggets 1 Hot ready-made meals - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A28 Frozen paella Hot ready-made meals - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

A29 Frozen mini beef dumplings Hot ready-made meals - / - - - - -CS: abs

+ F: 2cj cv/ / / / / / / /

CS: abs

+ F: 2cj cv/ / / - - - - O - O

A30 Frozen pizza Hot ready-made meals - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

A31 Frozen Nordic pizza Hot ready-made meals - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O O

A32Frozen ham/cheese mini

pizzaHot ready-made meals - / - - - - -

CS: abs

+ F: 3cb / / / / / / / /

CS: abs

+ F: 3cb / / / - - - - O - O

A33 Frozen 3-cheese mini-pizza Hot ready-made meals - / - - - - -CS: abs

+ F: 3cb / / / / / / / /

CS: abs

+ F: 3cb / / / - - - - O - O

A41 Smoked puffy fish Marinated smoked products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A1 Coppa Emmental sandwich Cold ready-made meals CA I25 S.Indiana + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A2 Tuna egg salad sandwich Cold ready-made meals CA I25 S.Indiana + + + +6704752

S.spp

CS:cp

+ F: 1cb

6704752

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

A3 Celery remoulade Cold ready-made meals CA I47 S.Panama + + + + 6504552

S.spp

CS: pcr claires

+ F: 1cb6504552

S.spp

+ - + + - + +CS: pcr claires

+ F: 1cb- + + / / + + O + O

A4Ham tomato Piemontaise

saladCold ready-made meals CA I47 S.Panama + + + + 6504552

S.spp

CS: pcr claires

+ F: 1cb6504552

S.spp

+ - + + - + +CS: pcr claires

+ F: 1cb- + + / / + + O + O

A5 Marbled ham Cold ready-made meals CA I96 S.Ohio + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A6 Pork tongue salad Cold ready-made meals CA I96 S.Ohio + + + +6704752

S.spp

CS:cp

+ F: 1cb

6704752

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

A7 Superior cooked ham Cold ready-made meals - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A8 Coffee/chocolate eclair Cold ready-made meals - / - - - - -CS: abs

+ F: 1cbl/ / / / / / / /

CS: abs

+ F: 1cbl/ / / - - - - O - O

A9 Crab shell and surimi Cold ready-made meals - / - - - - -CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - - - - O - O

A10 Portuguese egg tart pastry Cold ready-made meals - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A11 Emmental ham croissant Cold ready-made meals - / - - - - -CS: abs

+ F: 2cv/ / / / / / / /

CS: abs

+ F: 2cv/ / / - - - - O - O

A12Smoked salmon salad

sandwichCold ready-made meals - / - - - - -

CS: abs

+ F: 2cbl cb/ / / / / / / /

CS: abs

+ F: 2cbl cb/ / /

+

cn

+

cr

(latex +)

(PCR +)

S.Spp

- - O - O

A13 Celery remoulade Cold ready-made meals - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

A14 Marbled ham Cold ready-made meals - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A34 Couscous Hot ready-made meals CA I25 S.Indiana + + + +6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A35Milanese turkey and

spaghettiHot ready-made meals - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A36 Mini chicken pork rolls Hot ready-made meals - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

A37Rice and carrot chicken

NormandyHot ready-made meals - / - - - - -

CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

A38Chicken cream in puff

pastryHot ready-made meals - / - - - - -

CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

A39 Couscous Hot ready-made meals - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A40 Chicken nuggets 2 Hot ready-made meals - / - - - - - abs col / / / / / / / /CS: abs

+ F: 1 ctrv/ / / - - - - O - O

A42Thyme lemon marinated

chicken skewerMarinated smoked products - / - - - - -

CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - - - - O - O

A43 Smoked trout Marinated smoked products - / - - - - -CS: abs

+ F: 1cv/ / / / / / / /

CS: abs

+ F: 1cv/ / / - - - - O - O

A44 Smoked salmon bacon Marinated smoked products - / - - - - -CS: abs

+ F: 1cg/ / / / / / / /

CS: abs

+ F: 1cg/ / / - - - - O - O

A21 Frozen pizza Hot ready-made meals CAI101 S.Enteritidis

(14.IAA.10005.13)+ + + +

6704552

S.Spp

CS: cp

+ F: 2cv cb

6704552

S.Spp+ - + + - + +

CS: cp

+ F: 2cv cb- + + / / + + O + O

WORK UP

Salmonella One Day

Buffered Peptone Water (BPW) supplemented, incubated for 16 hours at 41.5 °C +/- 1 °C Buffered Peptone Water (BPW) supplemented, incubated for 24 hours at 41.5 °C +/- 1 °C

Suspicious colonies

and natural floraReference tests

Final result

reference

"SOD Confirmation" short

protocol

"SOD" : après 21H à 37°C +/- 1°C "SOD": after 21 hours at 37 °C +/- 1 °C

Final result

short "SOD

Confirmation"

"SOD Confirmation" long

protocolOther

confirmation

tests, if

required

Negative sample

confirmations

( RVS broth) Reference

tests

Suspicious

colonies and

natural flora


protocol Final result

short "SOD

Confirmation"

Sample Product name

Type of "READY TO EAT

AND READY TO HEAT"

categoryRésultat final

"SOD

Confirmation"

long

Type of

contamination

(Natural/

Artificial)

RVS MKTTn

ISO 6579Salmonella One Day

Type of salmo

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product name


AND READY TO HEAT"

categoryRésultat final

"SOD

Confirmation"

long

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo

A22 Frozen 3-cheese mini-pizza Hot ready-made meals CAI101 S.Enteritidis

(14.IAA.10005.13)+ + + +

6704552

S.Spp

CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - +/-

latex + et

galerie

6704552

+ - N - N

A23Frozen ham/cheese mini-

pizzaHot ready-made meals CA

I102

S.Brandenburg

(14.IAA.10005.11)

+ + + +6704552

S.Spp

CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: cp

+ F: 2cb ctrv- + +

Asap+ et xld

+ galerie

6704552

/ / + - N + O

A24 Frozen Nordic pizza Hot ready-made meals CA

I102

S.Brandenburg

(14.IAA.10005.11)

- - - - -CS: cp

+ F: 2cv cb

6704552

S.Spp+ - + + - + +

CS: cp

+ F: 2cv cb- + + / / - + N + N

A25 Frozen Cordon Bleu Hot ready-made meals CAI101 S.Enteritidis

(14.IAA.10005.13)- +/- - -

5104112

Hafnia

alvei

CS: cp

+ F: 2cv cb

6704552

S.Spp+ - + + - + +

CS: cp

+ F: 2cv cb- + + / / - + N + N

A15Grilled chicken Piemont

salad Cold ready-made meals - / - - - - -

CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O


saladCold ready-made meals CA I40 S.Hadar + + + +

6704752

S.Spp

CS:cp

+ F: 1cb

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

A17Tabbouleh with chicken

and chivesCold ready-made meals CA I40 S.Hadar - - - - -

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / - + N + N

A18 Ham/cheese salad 1 Cold ready-made meals CA I5 S.arizonae - - - - -CS: cp

+ F: 2 cb cbe

7504552

S.enterica.ari

zonae

+ - + + - + +CS: cp

+ F: 2 cb cbe- + + / / - + N + N

A19 Ham/cheese salad 2 Cold ready-made meals CA I5 S.arizonae - - - - -CS: abs

+ F: 2cb cbe/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

A20 Ham/cheese salad 2 Cold ready-made meals - / - - - - -

CS: abs

+ F: 3cb cbe

ctrv

/ / / / / / / /

CS: abs

+ F: 3cb cbe

ctrv

/ / / - - - - O - O

A61Shrimp and vegetable

tagliatelle pasta Hot ready-made meals CA I34 S.Infantis + + + +

6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A62 Tortilla with onions Hot ready-made meals CA I34 S.Infantis + + + +6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A63 Cantonese rice Hot ready-made meals CA I34 S.Infantis + + + +6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A64 Chicken parmentier Hot ready-made meals CA I34 S.Infantis + + + +6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A66Spinach goat cheese

lasagna Hot ready-made meals CA I34 S.Infantis + + + +

6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A 45 Smoked herring kippers Marinated smoked products CA I94 S.Infantis + + + +6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A46Marinated Catalan anchovy

filletMarinated smoked products CA I94 S.Infantis - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A47 Smoked haddock Marinated smoked products CA I94 S.Infantis + + + +6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A48Provençal marinated

chicken skewerMarinated smoked products CA I94 S.Infantis + + + +

6704752

S.Spp

CS:cp

+ F: 1cb

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

A49Duck carpaccio marinated

with porcini mushrooms Marinated smoked products CA I94 S.Infantis + + + +

6704752

S.Spp

CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - + - N - N

A50 Marinated salmon tartar Marinated smoked products CA I94 S.Infantis + + + +6704752

S.Spp

CS:cp

+ F: 1cb

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

A51Lemon/rosemary marinated

pork skewer Marinated smoked products CA I55 S.Give + + + +

6704752

S.Spp

CS: cp

+ F: 3cb ctrv

6704752

S.Spp+ - + + - + +

CS: cp

+ F: 3cb ctrv - + + / / + + O + O

A52 Smoked black halibut Marinated smoked products CA I73 S.Virchow + + + +6704752

S.Sppabs col / / / / / / / / abs col / / / - - + - N - N

A53 Smoked albacore tuna Marinated smoked products CA I73 S.Virchow + + + +6704752

S.Spp

CS:cp

+ F: 1cb

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

A54Honey/sesame marinated

white tuna steakMarinated smoked products CA I73 S.Virchow + + + +

6704752

S.Spp

CS: cp

+ F: 2cb cbe

6704752

S.Spp+ - + + - + +

CS: cp

+ F: 2cb- + + / / + + O + O


white tuna steakMarinated smoked products - / - - - - -

CS: abs

+ F: 2cb cbe/ / / / / / / /

CS: abs

+ F: 2cb cbe/ / / - - - - O - O


with porcini mushrooms Marinated smoked products - / - - - - -

CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O


chicken skewerMarinated smoked products - / - - - - -

CS: abs

+ F: 3cb ctrv/ / / / / / / /

CS: abs

+ F: 3cb ctrv/ / / - - - - O - O


pork skewer Marinated smoked products - / - - - - -

CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

A59 Smoked herring kippers Marinated smoked products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

A60Barbeque sliced smoked

turkey breastMarinated smoked products CA I71 S.Tennessee + + + +

6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

A67 Roast chicken salad Cold ready-made meals CA I71 S.Tennessee + + + +6704752

S.Spp

CS: cp

+ F: 1ctr

6704752

S.Spp+ - + + - + +

CS: cp

+ F: 1ctr- + + / / + + O + O

A68Barbeque Provençal

chickenMarinated smoked products CA I57 S.Regent -(cj) + -(cj) +

6705772

S.spp

CS:cp

+ F: 1cb

6705772

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

A69Garlic and parsley

marinated shrimp tailsMarinated smoked products CA I26 S.Bredeney + + + +

6704552

S.Spp

CS:cp

+ F: 0

6704552

S.Spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1

(O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2

(O/N)


Latex

Salmonella

spp



B3 Collar Raw meat CA I86 S.Dublin - - + +/-- 5044552

E.coli

CS: Rpcp (1col)

+ F: 2cb cv

5044552

e.coli- - "+/-" "+/-" - - -

CS: abs

+ F: 2cb cv / / / - - - - O - O

B4 Meat parts/filler Raw meat CA I86 S.Dublin + - (ctr) + - (ctr)4704510

S.spp

CS: cr pâles

+ F: 2cb

4704510

S.spp+ - + + - + (asap-ctr) +

CS: cr pâles

+ F: 2cb- + + / / + + O + O

B5 Angel hair 1 Raw meat - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

B6 Angel hair 2 Raw meat - / - - - - -CS: abs

+ F: 1ctrv/ / / / / / / /

CS: abs

+ F: 1ctrv/ / / - - - - O - O

B7 Frozen rib loin Raw meat - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

B21 Young pigeon Raw chicken - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

B22 Frozen chicken breast Raw chicken - / - - - - -CS: abs

+ F: 3cb ctr/ / / / / / / /

CS: abs

+ F: 3cb ctr/ / / - - - - O - O

B41Rillettes du Mans

(pâté)Salt-cured meat CA I86 S.Dublin - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B42 Roast chicken pâté 1 Salt-cured meat CA I86 S.Dublin + - (ctr) + - (ctr)4704510

S.spp

CS: cr pâles

+ F: 1cb

4704510

S.spp+ - + + - + (asap-ctr) +

CS: cr pâles

+ F: 1cb- + + / / + + O + O

B43 Roast chicken pâté 2 Salt-cured meat CA I90 S.Enteritidis - - - - -CS: abs

+ F: 1cb / / / / / / / /

CS: abs

+ F: 1cb / / / - - - - O - O

B44 Smoked bacon Salt-cured meat CA I90 S.Enteritidis + + - -6704552

S.spp

CS: cp

+ F:2cb

6704552

S.spp+ - + + - + +

CS: cp

+ F:2cb- + + / / + + O + O

B45 Natural bacon Salt-cured meat CA I90 S.Enteritidis - - + -

- 3704553

citrobacter

braakii

CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

B46 Chorizo Salt-cured meat CA I90 S.Enteritidis - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B47 Cachi Halal beef Salt-cured meat CA

I113

S.Enteritidis

(2047/25/22)

+ + + +

+

6704552

S.spp

abs col / / / / / / / / abs col / / / - - + - N - N

B48 Saveloy sausage Salt-cured meat CA

I113

S.Enteritidis

(2047/25/22)

+ + + +6704552

S.spp

CS:cp

+ F: 1cb

6704552

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

B49 Chipolata sausage Salt-cured meat - / - - - +/-- 3305573

e.cloace

CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - +

3305773

E.cloace- - O - O

B50 Chicken gizzards Raw chicken - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B51 Danish smoked salami Salt-cured meat - / - - - - - abs col + GFR / / / / / / / /abs col +

GFR/ / / - - - - O - O

B52 Merguez sausage Salt-cured meat - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B53 Chipolata sausage Salt-cured meat - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

B54 Dry ham slice Salt-cured meat - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

B55 Superior dry ham Salt-cured meat - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B56 Beef salami Salt-cured meat - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B57 Dry ham Salt-cured meat - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B58 Frozen chicken finger Raw chicken - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

B9Dry Savoie ham

chiffonnadeSalt-cured meat - / - - - - -

CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

B10 Carpaccio Raw meat - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

B11 Fake beef fillet Raw meat - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

B12 Fresh ground steak Raw meat - / - - - - -CS: abs

+ F: 3cb / / / / / / / /

CS: abs

+ F: 3cb / / / - - - - O - O

B13 Veal cutlet Raw meat - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

B14 Pork loin Raw meat - / - - - - -CS: abs

+ F: 3cb cv/ / / / / / / /

CS: abs

+ F: 3cb cv/ / / - - - - O - O

B15 Pork ham breast Raw meat - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product name Type of "MEAT" categoryRésultat final

"SOD

Confirmation"

long

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1

(O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2

(O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"


"SOD

Confirmation"

long

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo

B16 Lamb neck for stewing Raw meat - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

B17 Pork skewer Raw meat - / - - - - -CS: abs

+ F: 3cb cbl/ / / / / / / /

CS: abs

+ F: 3cb cbl/ / / - - - - O - O

B18Fresh ground meat,

batch 1Raw meat - / - - - - -

CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - - - - O - O



CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O



CS: abs

+ F: 3cb cv/ / / / / / / /

CS: abs

+ F: 3cb cv/ / / - - - - O - O

B23 Chicken breast Raw chicken - / - - - - -CS: abs

+ F: 2cb cg/ / / / / / / /

CS: abs

+ F: 2cb cg/ / / - - - - O - O

B24 Turkey cutlet Raw chicken - / - - - - -CS: abs

+ F: 3cb cv/ / / / / / / /

CS: abs

+ F: 3cb cv/ / / - - - - O - O

B25 Chicken cubes Raw chicken - / - - - - -CS: abs

+ F: 3cb cg/ / / / / / / /

CS: abs

+ F: 3cb cg/ / / - - - - O - O

B26 Chicken thigh Raw chicken CN S.Infantis + + + +6704752

S.Spp

CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - + - N - N

B59 Natural bacon Salt-cured meat - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

B60 Chicken pâté Salt-cured meat - / - - - - -CS: abs

+ F: 1cbl/ / / / / / / /

CS: abs

+ F: 1cbl/ / / - - - - O - O

B61 Ground meat, 5837.5 Raw meat CA I17 S.Derby + + + +6704752

S.Spp

CS: cp

+ F:2cv ctr

6704752

S.Spp+ - + + - + +

CS: cp

+ F:2cv ctr- + + / / + + O + O

B62 Ground meat, 5836.7 Raw meat CA I17 S.Derby + + + +6704752

S.Spp

CS: cp

+ F:3cv ctr cb

6704752

S.Spp+ - + + - + +

CS: cp

+ F:3cv ctr cb- + + / / + + O + O

B63 Ground steak 82100 Raw meat CA I17 S.Derby + + + +6704752

S.Spp

CS: cp

+ F:1ctr

6704752

S.Spp+ - + + - + +

CS: cp

+ F:1ctr- + + / / + + O + O

B64 Pork tail Raw meat CA I17 S.Derby + + + +6704752

S.Spp

CS: cp

+ F:3ctr cv

6704752

S.Spp+ - + + - + +

CS: cp

+ F:3ctr cv- + + / / + + O + O

B65 Pork shoulder Raw meat CA I17 S.Derby + + + +6704752

S.Spp

CS: cp

+ F:2cv cb

6704752

S.Spp+ - + + - + +

CS: cp

+ F:2cv cb- + + / / + + O + O

B66 Pork giblets Raw meat CA I17 S.Derby + + + +6704752

S.Spp

CS: cp

+ F:2cv

6704752

S.Spp+ - + + - + +

CS: cp

+ F:2cv- + + / / + + O + O

B67 Chicken gizzards Raw chicken CAI42 S.

Manhattan+ + + +

6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B68 Chipolatas 1 Salt-cured meat CAI42 S.

Manhattan+ + + +

6704752

S.Spp

CS: cp

+ F:2ctr cv

6704752

S.Spp+ - + + - + +

CS: cp

+ F:2ctr cv- + + / / + + O + O

B69 Merguez sausage Salt-cured meat CAI42 S.

Manhattan+ + + +

6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B70 Danish salami Salt-cured meat CAI42 S.

Manhattan- - - - -

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / - + N + N

B71 Natural bacon Salt-cured meat CAI42 S.

Manhattan+ + + +

6704752

S.Spp

CS: abs

+ F: 2ctrv/ / / / / / / /

CS: abs

+ F: 2ctrv/ / / - - + - N - N

B72 Quarter dry ham Salt-cured meat CAI42 S.

Manhattan+ + + +

6704752

S.Spp

CS:cp

+ F: 0

6704752

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B8 Frozen ground beef Raw meat CA I47 S.Panama + + + +6504552

S.spp

CS: pcr

+ F:1 cb

6504552

S.spp+ - + + - + +

CS: pcr

+ F:1 cb - + + / / + + O + O

B28 Chicken cubes Raw chicken CA I43 S.Blockley + + +/- +/-6704752

S.Spp

CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - + - N - N

B29 Turkey tagine Raw chicken CA I43 S.Blockley - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

B30 Chicken sausages Salt-cured meat CA I43 S.Blockley + + + +6704752

S.spp

CS: cp

+ F:2 cb ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F:2 cb ctrv- + + / / + + O + O

B31 Chicken upper thigh Raw chicken CA I43 S.Blockley + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B32 Chicken thigh Raw chicken CA I43 S.Blockley + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B33 Chicken giblets Raw chicken CA I40 S.Hadar + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B34 Chicken breast bottom Raw chicken CA I40 S.Hadar + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B35 Chicken head, white Raw chicken CA I40 S.Hadar + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1

(O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2

(O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"


"SOD

Confirmation"

long

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo

B36 Chicken carcass Raw chicken CA I40 S.Hadar + + + +6704752

S.spp

CS: cp

+ F: 2cb ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctrv- + + / / + + O + O

B37 Chicken thigh Raw chicken - / - - - - -CS: abs

+ F: 1ctrv/ / / / / / / /

CS: abs

+ F: 1ctrv/ / / - - - - O - O

B38 Chicken sausage Raw chicken - / - - - - -CS: abs

+ F: 1ctrv/ / / / / / / /

CS: abs

+ F: 1ctrv/ / / - - - - O - O

B39 Chicken head, white Raw chicken - / - - - - -CS: abs

+ F: 1cg/ / / / / / / /

CS: abs

+ F: 1cg/ / / - - - - O - O

B73 Veal shoulder Raw meat CA I96 S.Ohio + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B74 Veal breast Raw meat CA I96 S.Ohio + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B75 Grilled marinated pork Raw meat CA I34 S.Infantis + + + +6704752

S.spp

CS: cp

+ F: 2cb ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctrv- + + / / + + O + O

B76 Chipolatas 2 Salt-cured meat CA I55 S.Give + + + +6704752

S.spp

CS: cp

+ F: 2cb ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctrv- + + / / + + O + O

B77 Chorizo Salt-cured meat CA I55 S.Give - - - - -CS:cp

+ F: 1cb

6704752

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / - + N + N

B40 Chicken Raw chicken - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

B78 Duck cubes Raw chicken CA I73 S.Virchow + + + +6704752

S.spp

CS: cp

+ F: 3cb cv

6704752

S.spp+ - + + - + +

CS: cp

+ F: 3cb cv- + + / / + + O + O

B79 Turkey white meat Raw chicken CA I73 S.Virchow + + + +6704752

S.spp

CS: cp

+ F: 3cb cv

4704752

S.spp+ - + + - + +

CS: cp

+ F: 3cb cv- + + / / + + O + O

B80 Sausage meat Salt-cured meat CN S.Derby + + + +6704752

S.spp

CS: cp

+ F:2cb cv

6704752

S.spp+ - + + - + +

CS: cp

+ F:2cb cv- + + / / + + O + O

B81 Meatloaf Salt-cured meat CN S.Derby + + + +6704752

S.spp

CS: cp

+ F:2cb cv

6604752

s.spp+ - + + - + +

CS: cp

+ F:2cb cv- + + / / + + O + O

B27 Frozen chicken breast Raw chicken CA I43 S.Blockley + + + +6704752

S.spp

CS: cp

+ F: 2cb ctr

6704752

s.spp+ - + + - + +

CS: cp

+ F: 2cb ctr- + + / / + + O + O

B82Ground meat 11iaa

1156.1Raw meat - / - - - - -

CS: abs

+1 F: ctr/ / / / / / / /

CS: abs

+1 F: ctr/ / / - - - - O - O

B83Fresh ground steak

09iaa8090.2Raw meat - / - - - - -

CS: abs

+1 F: ctr/ / / / / / / /

CS: abs

+1 F: ctr/ / / - - - - O - O

B84Collar C7

09iaa74845.1Raw meat - / - - - - -

CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

B85 Tail A5 09iaa7154.4 Raw meat - / - - - - -CS: abs

+1 F: ctr/ / / / / / / /

CS: abs

+1 F: ctr/ / / - - - - O - O

B86Chicken thigh

09iaa8160.2Raw chicken - / - - - - -

CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

B87 Open cauldron 1 Raw meat CN S.Typhimurium + + + +6705752

s.spp

CS: pcp

+ F: 3cb ctr cg

6705752

s.spp+ nr nr nr - + + (latex +)

CS: pcp

+ F: 3cb ctr

cg

- + + salsa+ + +6705752

s.spp+ + O + O

B88 Open cauldron 2 Raw meat CN S.Gloucester + + + +6704552

S.spp

CS: pcp

+ F: 3cb ctr cg

6704552

S.spp+ nr nr nr - + + (latex +)

CS: pcp

+ F: 3cb ctr

cg

nr nr nrsalsa+ latex

+ ox-+ +

6704552

S.spp+ + O + O

B89 Pork throat 8011.1 Raw meat - / - - - - -CS: abs

+ F: 2cb cbe/ / / / / / / /

CS: abs

+ F: 2cb cbe/ / / - - - - O - O

B90 Beef foot Raw meat - / - - - - -CS: abs

+1 F: ctr/ / / / / / / /

CS: abs

+1 F: ctr/ / / - - - - O - O

B93 Chicken liver 1 Raw chicken CN S.Montevideo + + + +2704552

S.spp

CS:cp

+ F: 0

2704552

S.spp- + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B94 Chicken 1 breasts 1 Raw chicken CN S.Montevideo + + + +2704552

S.spp

CS:cp

+ F: 0

2704552

S.spp- + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B95 Chicken 2 breasts 2 Raw chicken CN S.Montevideo + + + +2704552

S.spp

CS:cp

+ F: 0

2704552

S.spp- + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B96 Chicken 1 thigh 1 Raw chicken CN S.Montevideo + + + +2704552

S.spp

CS: cp

+ F:1ctrv

2704552

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B97 Chicken 2 thigh 1 Raw chicken CN S.Montevideo + + + +2704552

S.spp

CS: cp

+ F:1ctrv

2704552

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B103 Chicken 1 thigh 2 Raw chicken CN S.Mbandaka + + + +4704752

S.spp

CS: cp

+ F:1ctrv

4704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B104 Chicken 2 thigh 2 Raw chicken CN S.Mbandaka + + + +4704752

S.spp

CS: cp

+ F:1ctrv

4704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B107 Chicken liver 3 Raw chicken CN S.Infantis + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1

(O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2

(O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"


"SOD

Confirmation"

long

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo

B108 Chicken 1 breasts 3 Raw chicken CN S.Infantis + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp- + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B109 Chicken 2 breasts 3 Raw chicken CN S.Infantis + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B110 Chicken 1 thigh 3 Raw chicken CN S.Infantis + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B111 Chicken 2 thigh 3 Raw chicken CN S.Infantis + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B115 Chicken 1 breasts 4 Raw chicken CN S.Typhimurium + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp- + + - + +

CS:cp

+ F: 0- + + / / + + O + O

B116 Chicken 2 breasts 4 Raw chicken CN S.Typhimurium + + + +CS: abs

+ F: 1ctrv/ / / / / / / /

CS: abs

+ F: 1ctrv/ / / - - + - N - N

B117 Chicken 1 thigh 4 Raw chicken CN S.Typhimurium + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

B118 Chicken 2 thigh 4 Raw chicken CN S.Typhimurium + + + +6704752

S.spp

CS: cp

+ F:1ctrv

6704752

S.spp- + + - + +

CS: cp

+ F:1ctrv- + + / / + + O + O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



C5 Cow's milk 1 Pasteurised dairy products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C6 Cow's milk 2 Pasteurised dairy products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C7 Panna cotta red fruits Pasteurised dairy products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C8 Mozzarella Pasteurised dairy products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C9Green pepper-coated

goat cheesePasteurised dairy products - / - - - - -

CS: abs

+ F: 1cbl/ / / / / / / /

CS: abs

+ F: 1cbl/ / / - - - - O - O

C10 Saint Nectaire cheese Pasteurised dairy products - / - - - - -CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - - - - O - O

C11Mustard raclette

cheesePasteurised dairy products - / - - - - -

CS: abs

+ F: 2cv ctr/ / / / / / / /

CS: abs

+ F: 2cv ctr/ / / - - - - O - O

C12 Smooth cow's cheese Pasteurised dairy products - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

C13Cantal Entre Deux

cheesePasteurised dairy products - / - - - - -

CS: abs

+ F: 2cv ctr/ / / / / / / /

CS: abs

+ F: 2cv ctr/ / / - - - - O - O

C14Tomme Noire des

Pyrénées cheesePasteurised dairy products - / - - - - -

CS: abs

+ F: 2cv ctr/ / / / / / / /

CS: abs

+ F: 2cv ctr/ / / - - - - O - O

C15 tiramisu Pasteurised dairy products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C16 Mix mimolette gouda Pasteurised dairy products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C17Organic goat cheese

pastourettesPasteurised dairy products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C18 Saint Nectaire cheese Pasteurised dairy products CAI37

S.Oranienburg+ + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


cheesePasteurised dairy products CA

I37


6704552

S.spp

CS: cp

+ F: 2cb cv

6704552

S.spp+ - + + - + +

CS: cp

+ F: 2cb cv- + + / / + + O + O

C20 Cow's milk, batch 1 Pasteurised dairy products CAI37


6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C21 Cow's milk, batch 2 Raw milk products CA I77 S.Havana - - - - -CS: abs

+ F: 2cv/ / / / / / / /

CS: abs

+ F: 2cv/ / / + +

Latex +

galerie +

6704752

- - O - O

C22Goat's cheese AOP

batch 1Raw milk products CA

I112 S.Havana

(2984/36/68)- - - - -

CS: abs

+ F: 3cv/ / / / / / / /

CS: abs

+ F: 3cv/ / / - - - - O - O

C24Goat's cheese batch

1Raw milk products CA

I112 S.Havana

(2984/36/68)- - - - -

CS: abs

+ F: 1ctrv/ / / / / / / /

CS: abs

+ F: 1ctrv/ / / - - - - O - O

C25Goat's cheese batch

2Raw milk products CA I77 S.Havana - - - - -

CS: abs

+ F: 2ctr cb/ / / / / / / /

CS: abs

+ F: 2ctr cb/ / / - - - - O - O


batch 2Raw milk products CA I77 S.Havana + + + +

6704752

S.Spp

CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb

ctrv

/ / / - - + - N - N

C4 Chocolate ice cream Pasteurised dairy products CA

I102

S.Brandenburg

(14.IAA.10005.

+ + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.Spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C61 Panna cotta yogurt Pasteurised dairy products CAI37


6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C62Fresh strawberry

cheese yogurtPasteurised dairy products CA

I37

S.Oranienburg+ + - -

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C63 Cream cheese Pasteurised dairy products CAI37


6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C1Vanilla/almond ice

creamPasteurised dairy products CA

I101

S.Enteritidis

(14.IAA.10005.

+ + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C2 Vanilla ice cream Pasteurised dairy products CA

I101

S.Enteritidis

(14.IAA.10005.

+ + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C3 Pistachio ice cream Pasteurised dairy products CA

I102

S.Brandenburg

(14.IAA.10005.

+ + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C27Raw Kuipers cow's

milkRaw milk products CA

I104 S.

Typhimurium

(14.IAA. 1000

- - + +6704552

S.spp

CS: cp

+ F:2cb

6704552

S.spp+ - + + - + +

CS: cp

+ F:2cb ctr- + + / / + + O + O

C31 Goat's cheese 5975,1 Raw milk products CA

I104 S.

Typhimurium

(14.IAA. 1000

- - + +6704552

S.spp

CS: pcr

+ F:2 cb ctr

6704552


CS: pcr

+ F:2 cb ctr- + + / / + + O + O


I104 S.

Typhimurium

(14.IAA. 1000

- - - - -CS: pcr

+ F:2 cb ctr

6704552


CS: pcr

+ F:2 cb ctr- + + / / - + N + N

C33Cheese aop smt/val

6188,1Raw milk products CA I5 S.arizonae - - - - -

CS: abs

+ F: 1ctrv/ / / / / / / /

CS: abs

+ F: 1ctrv/ / / - - - - O - O

C34 Smaop bar 6122,13 Raw milk products CA

I101

S.Enteritidis

(14.IAA.10005.

+ + + +6704552

S.spp

CS: cp

+ F: 1ctr

6704552

S.spp+ - + + - + +

CS: cp

+ F: 1ctr- + + / / + + O + O

WORK UP

Salmonella One Day


Suspicious

colonies and

natural flora

Reference testsFinal result

reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product nameType of "DAIRY

PRODUCTS" category

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Final result

long "SOD

Confirmation"

Type of salmo

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious

colonies and

natural flora


reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"


PRODUCTS" category

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Final result

long "SOD

Confirmation"

Type of salmo


I102

S.Brandenburg

(14.IAA.10005.

+ + + +6704552

S.spp

CS: cp

+ F: 2cb ctr

6704552

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctr- + + / / + + O + O


I102

S.Brandenburg

(14.IAA.10005.

+ + + +6704552

S.spp

CS: cp

+ F: 1ctr

6704552

S.spp+ - + + - + +

CS: cp

+ F: 1ctr- + + / / + + O + O

C37 Goat's cheese 5974,1 Raw milk products - / - - - - -CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

C38 Smaop bar 6122,13 Raw milk products - / - - - - -CS: abs

+ F: 1ctr/ / / / / / / /

CS: abs

+ F: 1ctr/ / / - - - - O - O


milkRaw milk products - / - - - - -

CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

C40 Mix Kuipers cow's milk Raw milk products - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

C64 Mix Kuipers cow's milk Raw milk products CA I77 S.Havana + + - -6704752

s.spp

CS: pcp

+ F:2 cb

6704752

S.spp + nr nr nr - + + (latex +)

CS: pcp

+ F:2 cbnr nr nr

salsa+

latex+ ox-+ +

6704752

s.spp+ + O + O

C65Raw milk Tomme de

Vache cheese 1Raw milk products CA I77 S.Havana - - - - -

CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

C66Tomme de Vache

cheese 2Raw milk products CA

I112 S.Havana

(2984/36/68)+ + + +

6704752

s.spp

CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - + - N - N

C67Goat's/cow's cheese

AOPRaw milk products CA

I112 S.Havana

(2984/36/68)+ + + +

6704752

s.spp

CS: cp

+ F: 1ctr

6704752

s.spp+ - + + - + +

CS: cp

+ F: 1ctr- + + / / + + O + O

C68St Maure de Touraine

6548.1Raw milk products CA

I112 S.Havana

(2984/36/68)+ + + +

6704752

s.spp

CS: cp

+ F: 2cb ctr

6704752

s.spp+ - + + - + +

CS: cp

+ F: 2cb ctr- + + / / + + O + O

C69 Stool on flesh 6548.3 Raw milk products CA I77 S.Havana + + + +6704752

s.spp

CS: cp

+ F:2 cb cv

6704752

s.spp+ - + + - + +

CS: cp

+ F:2 cb cv- + + / / + + O + O

C70 Goat's cheese Raw milk products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C41 Whole milk powderMilk powders and dairy

products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

C42 Creamed milk powder Milk powders and dairy


C43 Cooking milk powderMilk powders and dairy


C44Creamed cow's milk,

batch 119

Milk powders and dairy



batch 131



C71 Raw milk cheese 1 Raw milk products CN S.Dublin + - (ctr) + - (ctr)6704552

S.spp

CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - + - N - N

C72 Raw milk cheese 2 Raw milk products CN S.Dublin + - (ctr) + - (ctr)6704552

S.spp

CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / + - (ctr)

galerie

6704550

s.spp

+ - N - N


productsCA I8 S.diarizonae - (cj) + - (cj) +

7304552

S.enterica

arizonae

CS:cp

+ F: 0

7304552

S.enterica

arizonae

- + + - + (xld- cj) +CS:cp

+ F: 0- + + / / + + O + O

C47 Creamed milk powderMilk powders and dairy


7304552

S.enterica

arizonae

CS:cp

+ F: 0

7304552

S.enterica

arizonae

- + + - + (xld- cj) +CS:cp

+ F: 0- + + / / + + O + O

C48Half-creamed milk

powder



7304552

S.enterica

arizonae

CS:cp

+ F: 0

7304552

S.enterica

arizonae

- + + - + (xld- cj) +CS:cp

+ F: 0- + + / / + + O + O


batch 119



7304552

S.enterica

arizonae

CS:cp

+ F: 0

7304552

S.enterica

arizonae

- + + - + (xld- cj) +CS:cp

+ F: 0- + + / / + + O + O


batch 131



7304552

S.enterica

arizonae

CS:cp

+ F: 0

7304552

S.enterica

arizonae

- + + - + (xld- cj) +CS:cp

+ F: 0- + + / / + + O + O

C51 Calcium caseinate Milk powders and dairy


7304552

S.enterica

arizonae

CS:cp

+ F: 0

7304552

S.enterica

arizonae

- + + - + (xld- cj) +CS:cp

+ F: 0- + + / / + + O + O

C52Sodo-calcium

caseinate


productsCA I22 S.4,[5],12:-:- + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C54 Powder lactoserumMilk powders and dairy

productsCA I22 S.4,[5],12:-:- + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

C53 Sodium caseinate Milk powders and dairy

productsCA I22 S.4,[5],12:-:- + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


batch 122


productsCA I22 S.4,[5],12:-:- + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O



C57Sodo-calcium

caseinate





Lecture

galerie

biochimique =

S.diarizonae

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious

colonies and

natural flora


reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"


PRODUCTS" category

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Final result

long "SOD

Confirmation"

Type of salmo




batch 131



Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



D1 Saithe fillet Raw fish products - / - - - - -CS: abs

+ F: 1cb / / / / / / / /

CS: abs

+ F: 1cb / / / - - - - O - O

D2 Salmon slice Raw fish products - / - - - - -CS: abs

+ F: 2ctrv/ / / / / / / /

CS: abs

+ F: 2ctrv/ / / - - - - O - O

D3 Nile perch fillet Raw fish products - / - - - - -CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - - - - O - O

D4 Greenland halibut fillet Raw fish products - / - - - - -CS: abs

+ F: 1cb / / / / / / / /

CS: abs

+ F: 1cb / / / - - - - O - O

D5 Frozen fish (Atherina boyeri ) Raw fish products - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D6 Frozen shelled northern shrimp Raw fish products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D7Frozen wild raw Nicaraguan

shrimpsRaw fish products - / - - - - -

CS: cr pâles IR

et GFR

+ F: 0 / (ox+) / + nr/ox+ / + / /

CS: cr pâles

IR et GFR

+ F: 0 + nr/ox+ / - - - - O - O

D8 Frozen pangas fillet Raw fish products - / - - - - -CS: abs

+ F: 3 cb ctrv/ / / / / / / /

CS: abs

+ F: 3 cb

ctrv

/ / / - - - - O - O

D9 Frozen raw sardines Raw fish products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D10 Frozen seafood cocktail Raw fish products - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

D41 Frozen green beans Raw vegetables - / - - - - -CS: abs

+ F: 1cb / / / / / / / /

CS: abs

+ F: 1cb / / / - - - - O - O

D11 Baltra giant squid Raw fish products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D12 Nordland lumpfish eggs Raw fish products - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D13 Klaas Puul seafood Raw fish products - / - - - - -CS: abs

+ F: 2cb cg/ / / / / / / /

CS: abs

+ F: 2cb cg/ / / - - - - O - O

D18 Mullet pâté with tarragon/lemon Raw fish products CAI103 S.London

(13.IAA.2152.2)+ + + +

6701512

s.spp

CS:cp

+ F: 06701512 s.spp + - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

D19 Cooked shrimp Raw fish products CAI103 S.London

(13.IAA.2152.2)+ + + +

6704512

s.spp

CS: cp

+ F: 1ctrv6704512 s.spp + - + + - + +

CS: cp

+ F: 1ctrv- + + / / + + O + O

D20 Saithe fillet Raw fish products CAI49

S.Gallinarum

-(abs

col)-

-(abs

col)- -

CS: Rpcp(2col)

+ F: 2cb

4004112

s.Gallinarum+ nr nr nr - + (xld - ctr) + (latex +)

CS: Rpcp

+ F: 2cbnr nr nr

salsa+(xld ctr)

ox - latex+/ / - + N + N

D45 Andros pineapple juice Raw vegetables - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D46 Banana Raw vegetables CA I54 S.Anatum + + + +6704552

s.spp

CS:cp

+ F: 06704552 s.spp + - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

D47 Broccoli Raw vegetables CA I54 S.Anatum + + + +6704552

s.spp

CS:cp

+ F: 1cb6704552 s.spp + - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

D48 Cucumber Raw vegetables CA I20 S.Chester + + + +6704752

S.spp

CS:cp

+ F: 06704752 S.spp + - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

D49 Yellow courgette Raw vegetables CA I20 S.Chester + + + +6704752

S.spp

CS:cp

+ F: 06704752 S.spp + - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

D50 Tomato Raw vegetables CA I20 S.Chester + + + +6704752

S.spp

CS:cp

+ F: 06704752 S.spp + - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

D51 Button mushrooms Raw vegetables CA I20 S.Chester + + + +6704752

S.spp

CS: cp

+ F: 3cb6704752 S.spp + - + + - + +

CS: cp

+ F: 3cb- + + / / + + O + O

D52 Red pepper Raw vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D53 Yellow pepper Raw vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D54 Green pepper Raw vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D55 Banana Raw vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D56 Tomato Raw vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D57 Cucumbers Raw vegetables - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D58 Broccoli Raw vegetables - / - - + -4105112

Hafnia alvei

CS: abs

+ F: 1cb / / / / / / / /

CS: abs

+ F: 1cb / / / - - - - O - O

D59 Andros pineapple juice Raw vegetables - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D60 Yellow courgette Raw vegetables - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

D61 Fish soup Raw fish products CAI49

S.Gallinarum- ctr + - ctr +

4004112

S.Gallinarum

CS:cp

+ F: 0

4004112

s.Gallinarum+ - + + - + (xld - ctr) +

CS:cp

+ F: 0- + + / / + + O + O

WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"

Negative sample

confirmations

( RVS broth)Other confirmation

tests, if required

Reference

tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product name

Type of "MISCELLANEOUS

PRODUCTS:

VEGETABLES, FISH

PRODUCTS AND OTHERS"

categoryFinal result

long "SOD

Confirmation"

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo "SOD Confirmation" long

protocol

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"

Negative sample

confirmations


tests, if required

Reference

tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product name


PRODUCTS:

VEGETABLES, FISH



long "SOD

Confirmation"

Type of

contamination

(Natural/

Artificial)

RVS MKTTn



protocol

D62 Salmon pudding Raw fish products CAI49

S.Gallinarum

-(abs

col)-

-(abs

col)- -

CS:cp

+ F: 0

4004112

s.Gallinarum+ - + + - + (xld - ctr) +

CS:cp

+ F: 0- + + / / - + N + N

D63 Haddock fillet Raw fish products CAI49

S.Gallinarum

-(abs

col)-

-(abs

col)- -

CS: abs

+ F: 1cb / / / / / / / /

CS: abs

+ F: 1cb / / / - - - - O - O

D31 Salad 4th range vegetables - / - - - - -CS: abs

+ F: 3cb / / / / / / / /

CS: abs

+ F: 3cb / / / - - - - O - O

D32 Sprouted fenugreek seeds 4th range vegetables - / - - - - -CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

D33 Sprouted alfalfa seeds 4th range vegetables - / - - - - -CS: abs

+ F: 3cb / / / / / / / /

CS: abs

+ F: 3cb / / / - - - - O - O

D34 Sprouted radish seeds 4th range vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D35 Sprouted sunflower seeds 4th range vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D36 Sprouted fennel seeds 4th range vegetables - / - - - - -CS: abs

+ F: 3cb / / / / / / / /

CS: abs

+ F: 3cb / / / - - - - O - O

D37 Sprouted Protimix seds 4th range vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D38 Sprouted red radish seeds 4th range vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D39 Organic sprouted pear seeds 4th range vegetables - / - - - - -CS: abs

+ F: 2cb / / / / / / / /

CS: abs

+ F: 2cb / / / - - - - O - O

D40 Sprouted watercress seeds 4th range vegetables - / - - - - -CS: abs

+ F: 3cb ctr/ / / / / / / /

CS: abs

+ F: 3cb ctr/ / / - - - - O - O

D64 Rose trout Raw fish products CA I54 S.Anatum + + + +6704552

S.spp

CS: cp

+ F: 4cb cbe6704552 S.spp + - + + - + +

CS: cp

+ F: 3cb- + + / / + + O + O

D65 Green pepper Raw vegetables CA I80 S.Rissen + + + +6704752

S.spp

CS: abs

+ F: 3cb / / / / / / / /

CS: abs

+ F: 3cb / / / - +

6704752

S.spp+ - N - N

D14 Sea bream fillet -20 °C Raw fish products CAI103 S.London

(13.IAA.2152.2)+ + + +

6704512

S.spp

CS: cp

+ F: 3cb6704512 S.spp + - + + - + +

CS: cp

+ F: 3cb- + + / / + + O + O

D15 Wild shelled mussels -20 °C Raw fish products CAI103 S.London

(13.IAA.2152.2)+ + + +

6704512

S.spp

CS:cp

+ F: 1cb6704512 S.spp + - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

D16 Alaska pollock fillet (-20 °C) Raw fish products CAI103 S.London

(13.IAA.2152.2)+ + + +

6704512

S.spp

CS:cp

+ F: 1cb6704512 S.spp + - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

D17 Calamari dips -20 °C Raw fish products CAI103 S.London

(13.IAA.2152.2)+ + + +

6704512

S.spp

CS:cp

+ F: 06704512 S.spp + - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

D42 Organic frozen cauliflower Raw vegetables CA I54 S.Anatum - - - - -CS: cp

+ F: 3cb6704552 S.spp + - + + - + +

CS: cp

+ F: 3cb- + + / / - + N + N

D43 Organic frozen carrots Raw vegetables CA I54 S.Anatum + + + +6704552

S.spp

CS:cp

+ F: 1cb6704552 S.spp + - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

D44 Garden vegetables Raw vegetables CA I54 S.Anatum + + + +6704552

S.spp

CS: cp

+ F: 3cb6704552 S.spp + - + + - + +

CS: cp

+ F: 3cb- + + / / + + O + O

D66 Mixed salad 4th range vegetables CA I3. S.salamae + + + +6704512

S.spp

CS:cp

+ F: 1cb6704512 S.spp + - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

D67Young red, Batavia, romaine

lettuce leaves4th range vegetables CA I3. S.salamae + + + +

6704512

S.spp

CS: pcp

+ F: 1cb6704512 S.spp + nr nr nr - + + (latex +)

CS: pcp

+ F: 1cbnr nr nr

salsa+ latex +

ox-/ / + + O + O

D68Young red, green, chard, rocket

lettuce leaves4th range vegetables CA I3. S.salamae + + + +

6704512

S.spp

CS:cp

+ F: 1cb6704512 S.spp + - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

D69 Lamb's lettuce 4th range vegetables CA I3. S.salamae + + + +6704512

S.spp

CS:cp

+ F: 06704512 S.spp + - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

D70 Heart of lettuce 4th range vegetables CA I3. S.salamae + + + +6704512

S.spp

CS: pcp


CS: pcp

+ F: 1cb- + + / / + + O + O

D71

Mixture of autumn red

endive/lamb's lettuce/ young

leaves

4th range vegetables CA I3. S.salamae + + + +6704512

S.spp

CS: pcp

+ F: 1cb6704512 S.spp + - + + - + +

CS: pcp

+ F: 1cb- + + / / + + O + O

D72 Fresh mint herbs 4th range vegetables CA I62. S.Cubana + + + +6704752

S.spp

CS: cp

+ F: 2cb6704752 S.spp + - + + - + +

CS: cp

+ F: 2cb- + + / / + + O + O

D73 Fresh chive herbs 4th range vegetables CA I62. S.Cubana + + + +6704752

S.spp

CS: Rpcp(1col)


CS: pcp

+ F: 2cb- + + / / + + O + O

D74 Fresh dill herbs 4th range vegetables CA I62. S.Cubana + + + +6704752

S.spp

CS: pcp

+ F: 2cb6704752 S.spp + - + + - + + pcp+2cb - + + / / + + O + O

D75 Fresh coriander herbs 4th range vegetables CA I62. S.Cubana + + + +6704752

S.spp

CS: pcp

+ F: 2cb6704752 S.spp + - + + - + +

CS: pcp

+ F: 2cb- + + / / + + O + O

D76 Trout 1 Raw fish products CN S.Virshow + + + +4604752

S.spp

CS:cp

+ F: 04604752 S.spp - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


S.spp

CS:cp

+ F: 04604752 S.spp - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies


Final result

reference


protocol


Final result

short "SOD

Confirmation"

Negative sample

confirmations


tests, if required

Reference

tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product name


PRODUCTS:

VEGETABLES, FISH



long "SOD

Confirmation"

Type of

contamination

(Natural/

Artificial)

RVS MKTTn



protocol


S.spp

CS:cp

+ F: 04604752 S.spp - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O


S.spp

CS:cp

+ F: 04604752 S.spp - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


S.spp

CS:cp

+ F: 04604752 S.spp - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


S.spp

CS:cp

+ F: 04604752 S.spp - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



E41 Liquid egg whitePasteurised and powdered

eggs CA

I15 S.

Heidelberg+ + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


eggs CA

I15 S.

Heidelberg+ + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


eggs - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O



E45 Lemon creamPasteurised and powdered


E46 Butter creamPasteurised and powdered

eggs CA I52 S.Napoli + + + +

6704552

S.spp

CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - + - N - N




eggs - / - - - - -

CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

E1 Ground nutmeg spices/cocoa Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E2Smoked crustaceans in

powder formspices/cocoa Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E3 Herbes de Provence spices/cocoa Iso Spé VS One D standard - / - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

E4 Indian mix spices/cocoa Iso Spé VS One D standard - / - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

E5 Mexican seasoning spices/cocoa Iso Spé VS One D standard - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

E6Caramelised cocoa bean

chipsspices/cocoa Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E7Dark chocolate coating

chickenspices/cocoa Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E8 Cocoa powder spices/cocoa Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E9 Dark chocolate nuggets spices/cocoa Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E10 44% cocoa bars spices/cocoa Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E49 Bulk egg whites, batch 1Pasteurised and powdered

eggs Iso Spé VS One D standard CA

I111

S.Senftenberg

(3240/39/81)

- (cj) + - (cj) +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + (xld cj) +

CS:cp

+ F: 0- + + / / + + O + O


eggs Iso Spé VS One D standard - / - - - - -

CS: abs

+ F: 1ctr et

GFR

/ / / / / / / /

CS: abs

+ F: 1ctr et

GFR

/ / / - - - - O - O

E51 Bulk egg whites Pasteurised and powdered


I111

S.Senftenberg

(3240/39/81)

- (cj) + - (cj) +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + (xld cj) +

CS:cp

+ F: 0- + + / / + + O + O

E52 Bulk egg yolks, batch 1Pasteurised and powdered


E53 Bulk whole eggs Pasteurised and powdered

eggs CA I44 S.Newport + + + +

6704552

S.spp

CS: abs

+ F: 1ctr et

GFR

/ / / / / / / /

CS: abs

+ F: 1ctr et

GFR

/ / / - - + - N - N


eggs Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O


eggs Iso Spé VS One D standard - / - - - - -

CS: abs

+ F: 1ctr et

GFR

/ / / / / / / /

CS: abs

+ F: 1ctr et

GFR

/ / / - - - - O - O

E56 Bulk egg whitesPasteurised and powdered

eggs Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O


eggs Iso Spé VS One D standard CA I26 S.Bredeney + + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


eggs Iso Spé VS One D standard CA I26 S.Bredeney + + + +

6704552

S.spp

CS:cp

+ F: 0ox+/ / + nr/ox+ / / / /

CS:cp

+ F: 0+ nr/ox+ / - - + - N - N


eggs CA I26 S.Bredeney + + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E21 Infant cereal powder Infant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E22Infant cereal powder cocoa

flavourInfant type ingredients - / - - - - -

CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

E23Infant cereal powder vanilla

flavourInfant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E24Infant cereal powder

vanilla/cocoa flavourInfant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E25Infant milk powder, age 1 to

3 years, with probioticsInfant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

WORK UPBuffered Peptone Water (BPW) supplemented, incubated for 16 hours at 41.5 °C +/- 1 °C Buffered Peptone Water (BPW) supplemented, incubated for 24 hours at 41.5 °C +/- 1 °C

RVS MKTTn




short "SOD

Confirmation"



long "SOD

Confirmation"



short "SOD

Confirmation"

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora


reference

Other

confirmation

tests, if

required

Sample Product nameType of "INGREDIENTS &

SPECIFIC FOODS" categorySuspicious

colonies and

natural flora

Type of salmo

Type of

contamination

(Natural/

Artificial)


Features

Salmonella One Day

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp




RVS MKTTn




short "SOD

Confirmation"



long "SOD

Confirmation"



short "SOD

Confirmation"

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora


reference

Other

confirmation

tests, if

required



colonies and

natural flora

Type of salmo

Type of

contamination

(Natural/

Artificial)


Features

Salmonella One Day

E26Infant cereal powder 100%

grains from 8 monthsInfant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E27Infant ready-made meal,

aubergine, tomato paste, 8

months

Infant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E28Infant ready-made dish, small

vegetables, turkey stew, 8

months

Infant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E29Infant dairy yogurt, peach

flavour, 6 monthsInfant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O


green vegetable and rice soupInfant type ingredients - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

E11 Ground pepper spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas + + + +6704752

S.spp

CS: abs

+ F: 3cb/ / / / / / / /

CS: abs

+ F: 3cb/ / / + +

galerie

6704752+ - N - N

E12 Mexican spices, batch 1 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra + + + +6704752

S.spp

CS: pcp

+ F: 2cb

6704752

S.spp+ - + + - + +

CS: pcp

+ F: 2cb- + + / / + + O + O

E13 Herbes de Provence, batch 1 spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - - - - -CS: pcp

+ F: 2cb

6704752

S.spp+ - + + - + +

CS: pcp

+ F: 2cb- + + / / - + N + N

E14 Indian mix, batch 1 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra + + + +6704752

S.spp

CS: abs

+ F: 4cb/ / / / / / / /

CS: abs

+ F: 4cb/ / / - - + - N - N

E16Caramelised, roasted cocoa

bean chipsspices/cocoa CA I79 S.Caracas + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E17 Cocoa bars spices/cocoa CAI106

S.Tshiongue + + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E18 Dark chocolate nuggets 50% spices/cocoa CAI106

S.Tshiongue - - - - -

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / - + N + N


cheesespices/cocoa CA

I106

S.Tshiongue + + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E20 100% cocoa powder spices/cocoa CAI106

S.Tshiongue + + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E31Infant quinoa cereal powder,

vanilla flavourInfant type ingredients CA

I74

S.Hvittingfoss+ + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


cocoa flavourInfant type ingredients CA

I74


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


flavour (12 months and +)Infant type ingredients CA

I74


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


grains from 8 monthsInfant type ingredients CA

I74


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E36Infant cereal powder natural

1st grainsInfant type ingredients CA

I74


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E37Infant ready-made meal, petit

pois and tropical sole in

cream

Infant type ingredients CA I62. S.Cubana + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E39Infant dairy vanilla flavour (6

months and +)Infant type ingredients CA I22 S.4,[5],12:-:- + + + +

6504752

S.spp

CS:cp

+ F: 0

6504752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


flavour, 6 monthsInfant type ingredients CA I22 S.4,[5],12:-:- + + + +

6504752

S.spp

CS:cp

+ F: 0

6504752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E64 Mexican spices, batch 2 spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - - - - -CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / - + N + N

E65Herbes de Provence, batch

2spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - - - - -

CS: cp

+ F: 1cb

6704752

S.spp+ - + + - + +

CS: cp

+ F: 1cb- + + / / - + N + N

E66 Indian mix, batch 2 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

E67 Colombo powder spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

E34Infant cereal powder, cocoa

flavour (8 months)Infant type ingredients CA

I74


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


spinach salmonInfant type ingredients CA I62. S.Cubana + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E60 dried pasteurised eggs Pasteurised and powdered

eggs CA I61 S.Poona + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E61 Egg white powderPasteurised and powdered


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E62 Dehydrated egg whitesPasteurised and powdered


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E63 Egg yolks Pasteurised and powdered


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

E68 Sweet pepper, batch 1 spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - - - - -CS: cp

+ F: 1cb

6704752

S.spp+ - + + - + +

CS: cp

+ F: 1cb- + + / / - + N + N

E69 Cinnamon, batch 1 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra + + + +6704752

S.sppabs col / / / / / / / / abs col / / / - - + - N - N

E70 Sweet pepper, batch 2 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra - - - - -CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / - + N + N

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp




RVS MKTTn




short "SOD

Confirmation"



long "SOD

Confirmation"



short "SOD

Confirmation"

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora


reference

Other

confirmation

tests, if

required



colonies and

natural flora

Type of salmo

Type of

contamination

(Natural/

Artificial)


Features

Salmonella One Day

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



F53 Sauteed veal Meat - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F54 Chicken breast Chicken meat - / + - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F55 Open cauldron 1 Meat CN S.Typhimurium + + + +6704752

S.spp

CS: cp

+ F: 4cb ctr cbe

6704752

S.spp+ - + + - + +

CS: cp

+ F: 4cb ctr

cbe

nr nr nr+ (asap+xld+

latex+ ox-)/ / + + O + O

F56 Open cauldron 2 Meat CN S.Gloucester + + + +6704552

S.spp

CS: pcp

+ F: 3cb ctr

6704552

S.spp+ - + + - + +

CS: pcp

+ F: 3cb ctr

cbe

- + + / / + + O + O

F58 Roast pork fillet Meat - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F59 Wild boar sauté Meat - / - - - - -CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - - - - O - O

F60 Lamb neck Meat - / - - - - -CS: abs

+ F: 2cb cv/ / / / / / / /

CS: abs

+ F: 2cb cv/ / / - - - - O - O

F61 Beef shank Meat - / - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

F62 Veal shoulder Meat - / - - - - -CS: abs

+ F: 3cb ctr/ / / / / / / /

CS: abs

+ F: 3cb ctr/ / / - - - - O - O

F63 Turkey tagine Chicken meat - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F64 Turkey saute Chicken meat - / - - - +/-

- aeromonas

hydrophila

(Profil dtx)

CS : 1col cr

pâles IR

+ F 2cb ctr

/ (ox+) / nr nr nr + / /CS: abs

+ F: 2cb ctr/ / / - - - - O - O

F65 Guinea fowl supreme Chicken meat - / - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

F66 Turkey breast Chicken meat - / - - - - -CS: abs

+ F: 3cb ctr/ / / / / / / /

CS: abs

+ F: 3cb ctr/ / / - - - - O - O

F67 Chicken breast Chicken meat - / - - - - -CS: abs

+ F: 3cb cbl ctr/ / / / / / / /

CS: abs

+ F: 3cb cbl

ctr

/ / / - - - - O - O

F68 Chicken liver giblets Chicken meat - / - - + -

3704553

citrobacter

braakii

CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

F69

Turkey cutlet beaten

thin and rolled with

stuffing

Chicken meat - / - - - - -CS: abs

+ F: 2cb cbl/ / / / / / / /

CS: abs

+ F: 2cb cbl/ / / - - - - O - O

F70 Duck thigh Chicken meat - / - - - - -CS: abs

+ F: 2cb cbl/ / / / / / / /

CS: abs

+ F: 2cb cbl/ / / - - - - O - O

F71 Chicken thigh Chicken meat - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F72 1/2 Dry ham Salted/salt-cured meats - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

F73 Smoked breast Salted/salt-cured meats - / - - - - - abs col / / / / / / / /abs cs+1ctr

centre vert/ / / - - - - O - O

F49 Pork chipolatas Salted/salt-cured meats - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F50 Salami Salted/salt-cured meats - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

F51 Smoked bacon Salted/salt-cured meats - / - - - - -CS: abs

+ F: 2cbe cb/ / / / / / / /

CS: abs

+ F: 2cbe cb/ / / - - - - O - O

F52 Merguez sausage Salted/salt-cured meats - / - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F57 Speak montana Salted/salt-cured meats - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

F58 1/2 Vendée ham IGP Salted/salt-cured meats - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

F59 Rosette Salted/salt-cured meats - / - - - - -CS: abs

+ F: 1ctrv/ / / / / / / /

CS: abs

+ F: 1ctrv/ / / - - - - O - O

F60 Smoked breast Salted/salt-cured meats - / - - - - -CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

F3 Ground steak Meat CA I39 S.Montevideo + +-(abs

col)+

2704552

S.spp

CS: pcp

+ F: 2cb cbl

2704552

S.spp+ nr nr nr - + + (latex + )

CS: pcp

+ F: 2cb cbl- + + + + + + O + O

F4 Scalloped pork ham Meat CA I39 S.Montevideo + + + +2704552

S.spp

CS: pcp

+ F: 2 cb ctrv

2704552


CS: pcp

+ F: 2 cb ctrv- + + + + + + O + O

F5 Under-side of beef Meat CA I39 S.Montevideo + + + +2704552

S.spp

CS: pcp

+ F: 2 cb ctrv

2704552


CS: pcp

+ F: 2 cb ctrv- + + + + + + O + O

F6 Sauté of veal for

stewingMeat CA I39 S.Montevideo + + + +

2704552

S.spp

CS: pcp

+ F: 2 cb ctrv

cbl

2704552


CS: pcp

+ F: 2 cb ctrv

cbl

- + + + + + + O + O

F9 Turkey cutlet Chicken meat CA I9 S.Houtenae - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

WORK UP

Salmonella One Day


Suspicious colonies

and natural flora

Reference

tests

Final result

reference


protocol


Final result

short "SOD

Confirmation"

Other confirmation

tests, if required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product nameType of "MEAT 375g"

categoryFinal result long

"SOD

Confirmation"

Type of

contamination

(Natural/ Artificial)RVS MKTTn



protocol

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies

and natural flora

Reference

tests

Final result

reference


protocol


Final result

short "SOD

Confirmation"

Other confirmation

tests, if required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"



"SOD

Confirmation"

Type of

contamination




protocol

F10 Chicken breast Chicken meat CA I9 S.Houtenae + + + +6504552

S.spp

CS: pcp

+ F: 1cb

6704552

S.spp+ nr nr nr - +

+ (latex +/-

vers- )

CS: pcp

+ F: 1cb- +/- +/- salsa+ + + + + O + O

F11 Turkey thigh Chicken meat CA I9 S.Houtenae - - - - -CS: pcp

+ F: 2 cb ctrv

6704552

S.spp+ nr nr nr - +

+ (latex +/-

vers- )

CS: pcp

+ F: 2 cb ctrv- +/- +/- salsa+ + + - + N + N

F12Sauteed pieces of

turkeyChicken meat CA I9 S.Houtenae - - - - -

CS: pcp

+ F: 2 cb ctrv

6704552

S.spp+ nr nr nr - +

+ (latex +/-

vers- )

CS: pcp

+ F: 2 cb ctrv- +/- +/- salsa+ + + - + N + N

F14 Danish salami Salted/salt-cured meats CA I1 S.Bongori - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

F16 Smoked sausages Salted/salt-cured meats CA I1 S.Bongori + - + -6504552

S.spp

CS: cp

+ F: 1cb

6504552

S.spp+ - + + - + +

CS: cp

+ F: 1cb- + + / / + + O + O

F17 Semi-salted pork Salted/salt-cured meats CA I1 S.Bongori - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F18 Horse/pork saveloy Salted/salt-cured meats CA I1 S.Bongori - - - - -CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: abs

+ F: 2cb ctrv/ / / - - - - O - O

F19 Pork loin for roasting Meat CAI113 S.Enteritidis

(2047/25/22)+ + + + 6704552 s.spp

CS: pcp

+ F: 2cb cbl

6704552

s.spp+ nr nr nr - + + (latex + )

CS: pcp

+ F: 2cb cblnr nr nr

salsa+ latex+

ox-+ + + + O + O

F21 Chicken drumsticks Chicken meat CA I57 S.Regent - (cj) + - (cj) + 6704772 s.sppCS: pcp

+ F: 4cb ctrv

6704772

s.spp+ nr nr nr - + (xld- cj) + (latex +)

CS: pcp

+ F: 4cb ctrv- + + - + + + O + O

F22 Turkey cutlet Chicken meat CA I57 S.Regent - (cj) + - (cj) + 6704772 s.sppCS: abs

+ F: 4cb ctr/ / / / / / / /

CS: abs

+ F: 4cb ctr/ / / - (cj) +

galerie

6704772

s,spp

+ - N - N

F23 Chicken liver confit Salted/salt-cured meats CA I73 s.Virchow + + + + 6704752 s.sppCS: abs

+ F: 3cb ctr/ / / / / / / /

CS: abs

+ F: 3cb ctr/ / / - +

galerie

6704752

s,spp

+ - N - N

F24 Chicken gizzard confit Salted/salt-cured meats CA I57 S.Regent - (cj) + - (cj) + 6704772 s.sppCS: pcp

+ F: 2 cb ctrv

6704772

s.spp+ - + + - + (xld- cj) +

CS: pcp

+ F: 2 cb ctrv- + + / / + + O + O

F25 Rosette Salted/salt-cured meats CA I65 S. Kedougou + + + + 6704752 s.sppCS:cp

+ F: 0

6704752

s.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

F26Garlic-cooked

sausage Salted/salt-cured meats CA I65 S. Kedougou + + + + 6704752 s.spp

CS:cp

+ F: 0

6704752

s.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

F27 Strong Chorizo Salted/salt-cured meats CA I65 S. Kedougou - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

F28 Knaki Salted/salt-cured meats CA I65 S. Kedougou + + + + 6704752 s.sppCS:cp

+ F: 0

6704752

s.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

F1 Rabbit strips -20 °C Meat CA I39 S.Montevideo + + + +2704552

S.spp

CS: pcp

+ F: 2 cb ctrv

2704552


CS: pcp

+ F: 2 cb ctrv- + +

salsa+(latex+

ox-)+ + + + O + O

F7 chicken breast -20 °C Chicken meat CA I9 S.Houtenae - - - - -CS: pcp

+ F: 3cb ctrv

6704552

s.spp+ nr nr nr - +

+ (latex +/-

vers- )

CS: pcp

+ F: 3cb ctrvnr nr nr

salsa+ (latex

+/- vers- ox-)+ + - + N + N

F8 Chicken thigh -20 °C Chicken meat CA I9 S.Houtenae + + + + 6704552 s.sppCS: pcp

+ F: 2 cb ctrv

6704552

s.spp+ - +/- +/- - + +

CS: pcp

+ F: 2 cb ctrv- +/- +/- salsa+ / / + + O + O


(2047/25/22)- - - - -

CS: abs

+ F: 3cb/ / / / / / / /

CS: abs

+ F: 3cb/ / / - - - - O - O

F30 Turkey breast cube Chicken meat CA I83 S.Bardo + + + +6704552

S.spp

CS: pcp

+ F: 2cb

6704552

S.spp+ - + + - + +

CS: pcp

+ F: 2cb- + + / / + + O + O

F32 Halal chicken breast Chicken meat CA I83 S.Bardo - - + -6704552

S.spp

CS: pcp

+ F: 2 cb ctrv

6704552


CS: pcp

+ F: 2 cb ctrv- + + + + + + O + O

F33 Chicken thigh Chicken meat CA I83 S.Bardo + + + +6704552

S.spp

CS: pcp

+ F: 2 cb ctrv

6704552


CS: pcp

+ F: 2 cb ctrvnr nr nr

salsa+(latex+

ox-)+ + + + O + O

F34 Duck thigh Chicken meat CA I83 S.Bardo + + + +6704552

S.spp

CS: pcp

+ F: 2 cb ctrv

6704552


CS: pcp


salsa+(latex+

ox-)+ + + + O + O

F35 Merguez sausage Salted/salt-cured meats CA I85 S.Derby - - + -6704752

S.spp

CS: cr

+ F: 2cb ctr

6704752


CS: cr

+ F: 2cb ctrnr nr nr

salsa+(latex+

ox-)+ + + + O + O

F36 Bacon Salted/salt-cured meats CA I85 S.Derby + + + +6704752

S.spp

CS: pcp

+ F: 2 cb ctrv

6704752


CS: pcp


salsa+(latex+

ox-)+ + + + O + O

F37 Chorizo Salted/salt-cured meats CA I85 S.Derby - - - - -CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb ctr/ / / - - - - O - O

F38 Rosette Salted/salt-cured meats CA I85 S.Derby + + + +6704752

S.spp

CS: cp

+ F: 2cb ctr

6704752

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctr- + + / / + + O + O

F39 Salami Salted/salt-cured meats CA I85 S.Derby + + + +6704752

S.spp

CS: pcp

+ F: 3ctrv cb

6704752


CS: pcp

+ F: 3ctrv cbnr nr nr

salsa+(latex+

ox-)+ + + + O + O

F40Turkey thighs and

breastsChicken meat CA I29 S.Abortusovis + + + +

6704752

S.spp

CS: cp

+ F: 2cb ctr

6704752

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctr- + + / / + + O + O

F41 Pâté Salted/salt-cured meats CA I29 S.Abortusovis + + + +6704752

S.spp

CS: pcp

+ F: 2 cb ctrv

6704752


CS: pcp

+ F: 2 cb ctrv- + + / / + + O + O

F42 Pork loin for roasting Meat CA I29 S.Abortusovis + + + +6704752

S.spp

CS: pcp

+ F: 2 cb ctrv

6704752

S.spp+ - + + - + +

CS: pcp

+ F: 2 cb ctrv- + + / / + + O + O

F44 Ground meat, 8628,3 Meat CA I29 S.Abortusovis - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

F45 Ground meat Meat CA I28 S.Abortusequi - - - - -CS: abs

+ F: 2cb cbl/ / / / / / / /

CS: abs

+ F: 2cb cbl/ / / - - - - O - O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious colonies

and natural flora

Reference

tests

Final result

reference


protocol


Final result

short "SOD

Confirmation"

Other confirmation

tests, if required

Negative sample

confirmations


tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"



"SOD

Confirmation"

Type of

contamination




protocol

F46 Beef, batch 1 Meat CA I26 S.Bredeney + + + +6704552

S.spp

CS: cp

+ F: 1cb

6704552

S.spp+ - + + - + +

CS: cp

+ F: 1cb- + + / / + + O + O

F47 Beef, batch 2 Meat CA I26 S.Bredeney + + + +6704552

S.spp

CS: cp

+ F: 2cg cb

6704552

S.spp+ - + + - + +

CS: cp

+ F: 2cg cb- + + / / + + O + O

F48 Pork loin -20 °C Meat CAI113 S.Enteritidis

(2047/25/22)+ + + +

6704552

S.spp

CS: cp

+ F: 2cb cbl

6704552

S.spp+ - + + - + +

CS: cp

+ F: 2cb cbl- + + / / + + O + O

F74Ground meat, 20%

MG Meat CA

I107 S.Montevideo

(16IAA343,1)+ + + +

6704552

S.spp

CS: cp

+ F: 2cb ctrv

6704552

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctrv- + + / / + + O + O

F75 Beef steak for grilling Meat CAI107 S.Montevideo

(16IAA343,1)+ + + +

6704552

S.spp

CS: cp

+ F: 2cb ctr

6704552

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctr- + + / / + + O + O

F76Lamb shoulder for

roasting Meat CA

I107 S.Montevideo

(16IAA343,1)+ + + +

6704552

S.Spp

CS: abs

+ F: 2cb ctrv/ / / / / / / /

CS: pcp

+ F: 2cbnr nr nr

salsa+(latex+

ox-) galerie

6704552 S.spp

+ + + - N + O

F77 Pork loin for roasting Meat CA

I108

S.Typhimurium

(15IAA10808,1)

+ + + +6704552

S.Spp

CS: cp

+ F: 3cv ctrv

6704552

S.Spp+ - + + - + +

CS: cp

+ F: 3cv ctrv- + + / / + + O + O

F78 Chicken breast Chicken meat CA

I108

S.Typhimurium

(15IAA10808,1)

+ + + +6704552

S.Spp

CS: cp

+ F: 3cv ctrv

6704552

S.Spp+ - + + - + +

CS: cp

+ F: 3cv ctrv- + + / / + + O + O

F79 Turkey thigh Chicken meat CA

I108

S.Typhimurium

(15IAA10808,1)

+ + + +6704552

S.Spp

CS: cp

+ F: 3cv ctrv

6704552

S.Spp+ - + + - + +

CS: cp

+ F: 3cv ctrv- + + / / + + O + O

F80 Halal turkey cutlet Chicken meat CAI109 S.Infantis

(15IAA10481,1)+ + + +

6704752

S.spp

CS: pcp

+ F: 3cv ctrv

6704752


CS: pcp

+ F: 3cv ctrv- + + / / + + O + O

F81 Salami Salted/salt-cured meats CAI109 S.Infantis

(15IAA10481,1)+ + + +

6704752

S.spp

CS: Rcp

+ F: 0

6704752

S.spp+ - + + - + +

CS: Rcp

+ F: 0- + + / / + + O + O

F82 Pâté Salted/salt-cured meats CAI110 S.Ohio

(15IAA C1319)+ + + +

6704752

S.spp

CS: cp

+ F: 0

6704752

S.spp+ - + + - + +

CS: cp

+ F: 0- + + / / + + O + O

F83 Natural bacon Salted/salt-cured meats CAI110 S.Ohio

(15IAA C1319)+ + + +

6704752

S.spp

CS: cp

+ F: 2cb ctrv

6704752

S.spp+ - + + - + +

CS: cp

+ F: 2cb ctrv- + + / / + + O + O

Annexe 3

Result

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

long protocol

"SOD

Confirmation"

short protocol

Result per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)

XLD ASAP XLD ASAPLatex

Salmonella

spp

SALSALatex


G1

Infant milk, 6 months to

1 year

(690,000 CFU/g)

with probiotics - / - - - - -CS: abs

+ F: 1cb/ / / / / /

CS: abs

+ F: 1cb/ / - - - - O - O

G2


6 months

(55,000 CFU/g)

with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G3

Infant milk, from 0 to 6

months

(110,000 CFU/g)


G4Infant milk, relay

(790,000 CFU/g)with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G5

Infant milk, age from 1

to 3 years

(540,000 CFU/g)


G6


6 months

(80,000 CFU/g)


G7

Infant milk, thickened

formula

(93,000 CFU/g)


G8

Infant milk, 6 to 12

months

(5,900,000 CFU/g)


G9

Organic growing-up

milk, from 10 months to

3 years


G10

Infant milk from birth, 0

to 6 months

(3,700,000 CFU/g)


G11


to 3 years

(540,000 CFU/g)

with probiotics CA I67 S.Minnesota + + + +6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O


(790,000 CFU/g)with probiotics CA I67 S.Minnesota + + + +

6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G13


1 year

(690,000 CFU/g)

with probiotics CAI106

S.Tshiongue + + + +

6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G14


6 months

(55,000 CFU/g)


S.Tshiongue + + + +

6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G15


formula

(93,000 CFU/g)

with probiotics CA I61 S.Poona + + + +6704752

s.spp

CS:cp

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G16


months

(5,900,000 CFU/g)

with probiotics CA I61 S.Poona + + + +6704752

s.spp

CS:cp

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G17


to 6 months

(3,700,000 CFU/g)

with probiotics CA I5b S.arizonae

+

(Cj/CN)

*

+

+

(Cj/CN

)

+

7504552

S.enterica.

arizonae

CS:cp

+ F: 0

7504552

S.enterica.ari

zonae

+ + + + (xld CJ/cN) +CS:cp

+ F: 0+ + / / + + O + O

G18


months

(110,000 CFU/g)

with probiotics CA I5b S.arizonae+

(Cj/CN)+

+

(Cj/CN

)

+

7504552

S.enterica.

arizonae

CS:cp

+ F: 0

7504552

S.enterica.ari

zonae


+ F: 0+ + / / + + O + O

G19


6 months

(80,000 CFU/g)

with probiotics CA I5b S.arizonae+

(Cj/CN)+

+

(Cj/CN

)

+

7504552

S.enterica.

arizonae

CS:cp

+ F: 0

7504552

S.enterica.ari

zonae


+ F: 0+ + / / + + O + O

G20.2

Organic growing-up

milk, from 10 months to

3 years

with probiotics CA

I104 S.

Typhimurium

(14.IAA. 1000

+ + + +6504552

s.spp

CS:cp

+ F: 0

6504552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G21Infant milk, 0 to 6

monthsWithout probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G22Infant milk, 6 months to

1 year Without probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G23 Infant milk, from months Without probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G24

Infant milk growth

powder, 12 months to 3

years

Without probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G25

Infant growth milk,

natural, 10 months to 3

years

Without probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O




1 year Without probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O


months Without probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O

Suspicious

colonies

and natural

flora

BILANEPT supplémentée incubée 16h à 41,5°C +/- 1°C EPT supplémentée incubée 24h à 41,5°C +/- 1°C

Suspicious

colonies and

natural flora


reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

Final result

short "SOD

Confirmation"

Other confirmation tests, if

required

Negative sample

confirmations


tests

"SOD" : après 21H à 37°C +/- 1°C "SOD" : après 21H à 37°C +/- 1°C

Salmonella One Day Salmonella One DayISO 6579

Sample Product name

Type of "INFANT MILK

POWDER AND

INGREDIENTS IN THEIR

COMPOSITION" category

Type of

contamination

(Natural/

Artificial)

Type of salmo RVS MKTTn

Annexe 3

Result

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

long protocol

"SOD

Confirmation"

short protocol

Result per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Salmonella

spp

SALSALatex


Suspicious

colonies

and natural

flora


Suspicious

colonies and

natural flora


reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

Final result

short "SOD

Confirmation"


required

Negative sample

confirmations


tests



Sample Product name


POWDER AND



Type of

contamination

(Natural/

Artificial)




G30Infant milk, from 6



monthsWithout probiotics CA I11 S.indica - - - - - abs col / / / / / /

CS: Rcp

+ F: 0+ +

salsa+ (xld+cj/cn asap col

roses pâles voir blanches

galerie 7504152 s.enterica

/ / - - O + N


monthsWithout probiotics CA I11 S.indica + cj/cn

c tr/roses

pâles

latex + ox-

+ cj/cn

c

tr/roses

pâles

7504552

S.enterica.

arizonae

abs col / / / / / /CS: Rcp

+ F: 0+ +

salsa+ (xld+cj/cn asap col

roses pâles voir blanches

galerie 7504152 s.enterica

/ / + - N + O


monthsWithout probiotics CA

I104 S.

Typhimurium

(14.IAA. 1000

+ + + +6504552

s.spp

CS:cp

+ F: 0

6504552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O


1 year Without probiotics CA

I104 S.

Typhimurium

(14.IAA. 1000

+ + + +6504552

s.spp

CS:cp

+ F: 0

6504552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O


monthsWithout probiotics CA I7 S.diarizonae + + + +

7604552

s.enterica

arizonae

CS:cp

+ F: 0

7604552

s.enterica

arizonae

+ + + +CS:cp

+ F: 0+ + / / + + O + O

G36 Infant milk, 6 months Without probiotics CA I7 S.diarizonae + + + +

7604552

s.enterica

arizonae

CS:cp

+ F: 0

7604552

s.enterica

arizonae

+ + + +CS:cp

+ F: 0+ + / / + + O + O



7604552

s.enterica

arizonae

CS:cp

+ F: 0

7604552

s.enterica

arizonae

+ + + +CS:cp

+ F: 0+ + / / + + O + O

G38.2

Infant growth milk,


years

Without probiotics CA I7 S.diarizonae + + + +

7604552

s.enterica

arizonae

CS:cp

+ F: 0

7604552

s.enterica

arizonae

+ + + +CS:cp

+ F: 0+ + / / + + O + O



7604552

s.enterica

arizonae

CS:cp

+ F: 0

7604552

s.enterica

arizonae

+ + + +CS:cp

+ F: 0+ + / / + + O + O

G40

Infant milk growth


years

Without probiotics CA I7 S.diarizonae + + + +

7604552

s.enterica

arizonae

CS:cp

+ F: 0

7604552

s.enterica

arizonae

+ + + +CS:cp

+ F: 0+ + / / + + O + O

G62 Dipotassium phosphate Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G63 Acetyl L-carnitine Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G64 Maltodextrin Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G65Nature organic soy

liquid Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G66 Soluble starch Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G67 Lactose monohydrate Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G68 Organic sunflower oil Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G69 Oily mix Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G70 Potassium chloride Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G71 Calcium hydroxide Raw materials - / - - - - - abs col / / / / / / abs col / / - - - - O - O

G500 Powder lactoserum Raw materials CA

I54bis -

S.Anatum Adria

A00E007

+ + + +6704552

s.sppabs col / / / / / / abs col / / - - + - N - N

G501 Caseinate powder Raw materials CA

I54bis -

S.Anatum Adria

A00E007

+ + + +6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G502 Soft placto Raw materials CA

I54bis -

S.Anatum Adria

A00E007

+ + + +6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G503 Rapeseed oil Raw materials CA

I54bis -

S.Anatum Adria

A00E007

+ + + +6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G504 Sunflower oil Raw materials CA

I54bis -

S.Anatum Adria

A00E007

- - - - -CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / - + N + N

G505 Soy milk 1 Raw materials CA

I54bis -

S.Anatum Adria

A00E007

+ + + +6704552

s.spp

CS:cp

+ F: 0

6704552

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O


I 114

S.Tennesse -

Adria Ad1171

+ + + +6704752

s.spp

CS:cp

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

+

Lecture galerie

biochimique =

S. diarizonae

Annexe 3

Result

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

long protocol

"SOD

Confirmation"

short protocol

Result per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Salmonella

spp

SALSALatex


Suspicious

colonies

and natural

flora


Suspicious

colonies and

natural flora


reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

Final result

short "SOD

Confirmation"


required

Negative sample

confirmations


tests



Sample Product name


POWDER AND



Type of

contamination

(Natural/

Artificial)


G507 Organic soy milk Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

+ + + +6704752

s.spp

CS:cp

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G508 Maltodextrin Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

+ + + +6704752

s.spp

CS:cp

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G509 Calcium caseinate Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

+ + + +6704752

s.spp

CS:cp

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G510 Dextrose Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

+ + + +6704752

s.spp

CS:cp

(1col)

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

G512 Glucose syrup Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

+ + + +6704752

s.spp

CS:cp

+ F: 0

6704752

s.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



H1Poultry terrine for

kittensFinished products for pets CA I25 S.Indiana + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H2 Beef pâté Finished products for pets CA I25 S.Indiana + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H3Poultry terrine and

small vegetablesFinished products for pets CA I25 S.Indiana + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H4Pure beef and

chickenFinished products for pets CA I47 S.Panama - - - - - abs col / / / / / / / / abs col / / /

+

cn

+

cr

(latex +) (PCR +)

galerie S.Spp

6504552

- - O - O

H5Beef liver vegetable

croquettesFinished products for pets CA I47 S.Panama + + + + 6504552

S.spp

abs col / / / / / / / / abs col / / / - - + - N - N

H6 Frozen patties Finished products for pets CA I47 S.Panama + + + + 6504552

S.spp

CS: pcr

+ F: 06504552

S.spp

+ - + + - + +CS: pcr

+ F: 0- + + / / + + O + O

H7 Beef patties in sauce Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H8 Soft beef kibble Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H9 Smakoes Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H10Fruit biscuits for

rodents Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H11 Cabillaud kibbles Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H12 Bulk dog kibbles Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H13 Bulk cat kibbles Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H14 Beef pâté Finished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O


small vegetablesFinished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H16 Soft beef kibble Finished products for pets CAI70

S.Weltevreden+ + + +

6704752


H17Cabillaud salmon cat

kibbles Finished products for pets CA

I70


6704752


H18 Cat kibbles Finished products for pets CAI70


6704752


H19 Dog kibbles Finished products for pets CAI70


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H20Patties in sauce for

cats Finished products for pets CA

I70


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H61 Veal terrine for cats Finished products for pets CAI70


6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O


kittensFinished products for pets CA I20 S.Chester + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H63Chicken terrine for

dogsFinished products for pets CA I20 S.Chester + + + +

6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H21 Tureen 6740,1 Finished products for livestock - / - - - - -CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb

ctr

/ / / - - - - O - O

H22 Tureen 6740,4 Finished products for livestock - / - - - - -CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb

ctr

/ / / - - - - O - O

H23Presoup for pork

6736,1Finished products for livestock - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H24Presoup for pork

6737,1Finished products for livestock - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H25Presoup for pork

6738,2Finished products for livestock - / - - - - -

CS: abs

+ F: 1ctr/ / / / / / / /

CS: abs

+ F: 1ctr/ / / - - - - O - O

H26Presoup for pork

6736,3Finished products for livestock - / - - - - -

CS: abs

+ F: 1ctr/ / / / / / / /

CS: abs

+ F: 1ctr/ / / - - - - O - O

H41 Ingredient for feedPrimary raw ingredients in the

composition of livestock feed- / - - - - -

CS: abs

+ F: 3cb/ / / / / / / /

CS: abs

+ F: 3cb/ / / - - - - O - O

H42 ps breadPrimary raw ingredients in the


CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

H43 PS briochePrimary raw ingredients in the


CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb

ctr

/ / / - - - - O - O

H44 Pâté for feedPrimary raw ingredients in the


CS: abs

+ F: 3cb/ / / / / / / /

CS: abs

+ F: 3cb/ / / - - - - O - O

WORK UP

Salmonella One Day


Suspicious

colonies and

natural flora


reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations

( RVS broth)Reference tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product name Type of "animal food" category

Final result

long "SOD

Confirmation"

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo

Annexe 3

ResultResult per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1 (O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2 (O/N)


Latex

Salmonella

spp



WORK UP

Salmonella One Day


Suspicious

colonies and

natural flora


reference


protocol


Final result

short "SOD

Confirmation"


protocolOther

confirmation

tests, if

required

Negative sample

confirmations

( RVS broth)Reference tests

Suspicious

colonies and

natural flora



short "SOD

Confirmation"

Sample Product name Type of "animal food" category

Final result

long "SOD

Confirmation"

Type of

contamination

(Natural/

Artificial)

RVS MKTTn


Type of salmo

H27 Laying hen pellets Finished products for livestock - / - - - - -CS: abs

+ F: 2cb ctr/ / / / / / / /

CS: abs

+ F: 2cb

ctr

/ / / - - - - O - O

H28 Sheep growth pellets Finished products for livestock - / - - - - -CS: abs

+ F: 2cb/ / / / / / / /

CS: abs

+ F: 2cb/ / / - - - - O - O

H29 Horse pellets Finished products for livestock - / - - - - -CS: abs

+ F: 2cb cbl/ / / / / / / /

CS: abs

+ F: 2cb

cbl

/ / / - - - - O - O


composition of livestock feedCA I56 S.London - - - - -

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / - + N + N



CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O


composition of livestock feedCA I56 S.London - - - - - abs col / / / / / / / / abs col / / / - - - - O - O

H49 Lactoserum tank 4Primary raw ingredients in the


CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O


composition of livestock feedCA I66 S.Cerro - - - - - abs col / / / / / / / / abs col / / / - - - - O - O



CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O


composition of livestock feed- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O


composition of livestock feedCA I56 S.London + + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O



CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / - + N + N

H57"Meat for animals"

veal

Primary raw ingredients in the

composition of livestock feedCA I90 S.Enteritidis + + + +

6704552

S.spp

CS:cp

+ F: 1cb

6704552

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

H58 Beef for animalsPrimary raw ingredients in the

composition of livestock feedCA I90 S.Enteritidis + + + +

6704552

S.spp

CS:cp

+ F: 1ctr

6704552

S.spp+ - + + - + +

CS:cp

+ F: 1ctr- + + / / + + O + O

H30 Gallus species pellets Finished products for livestock - / - - - - -CS: abs

+ F: 1cb/ / / / / / / /

CS: abs

+ F: 1cb/ / / - - - - O - O

H31 Gallus species pellets Finished products for livestock CA I64 S.Putten + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H32 Pig pellets Finished products for livestock CA I64 S.Putten + + + +6704752

S.spp

CS:cp

+ F: 1ctr

6704752

S.spp+ - + + - + +

CS:cp

+ F: 1ctr- + + / / + + O + O

H33 Horse pellets Finished products for livestock CA I64 S.Putten + + + +6704752

S.spp

CS:cp

+ F: 1ctr

6704752

S.spp+ - + + - + +

CS:cp

+ F: 1ctr- + + / / + + O + O

H34 Laying hen pellets Finished products for livestock CA I64 S.Putten + + + +6704752

S.spp

CS:cp

+ F: 0

6704752

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H35 Sheep growth pellets Finished products for livestock CA I64 S.Putten + + + +6704752

S.spp

CS:cp

+ F: 2cb

6704752

S.spp+ - + + - + +

CS:cp

+ F: 2cb- + + / / + + O + O

H37 Bovine pellets Finished products for livestock CA I67 S.Minnesota + + + +6704552

S.spp

CS: cp

+ F: 1ctr

6704552

S.spp+ - + + - + +

CS: cp

+ F: 1ctr- + + / / + + O + O

H38 Turkey pellets Finished products for livestock CA I67 S.Minnesota + + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H39 Hen pellets Finished products for livestock CA I67 S.Minnesota + + + +6704552

S.spp

CS:cp

+ F: 1cb

6704552

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

H40Soy/rapeseed livestock

pelletsFinished products for livestock CA I67 S.Minnesota + + + +

6704552

S.spp

CS:cp

+ F: 1cb

6704552

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

H59 BarleyPrimary raw ingredients in the

composition of livestock feedCA I66 S.Cerro + + + +

6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H60 RapeseedPrimary raw ingredients in the


6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H64 OatsPrimary raw ingredients in the


6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H65 FlaxseedPrimary raw ingredients in the


6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ - + + - + +

CS:cp

+ F: 0- + + / / + + O + O

H66 PeasPrimary raw ingredients in the


6704552

S.spp

CS:cp

+ F: 1cb

6704552

S.spp+ - + + - + +

CS:cp

+ F: 1cb- + + / / + + O + O

H36 Rabbit breeding pellets Finished products for livestock CA I64 S.Putten + + + +6704752

S.spp

CS:cp

+ F: 2ctr cb

6704752

S.spp+ - + + - + +

CS:cp

+ F: 2ctr

cb

- + + / / + + O + O

Annexe 3

Result

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

long protocol

"SOD

Confirmation"

short protocol

Result per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1

(O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2

(O/N)


Salmonella

spp

SALSALatex


I41 Washing drain swab Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I42 Drain swab seed tray 6 Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I43 Drain swab seed tray 3 Surface samples - / - - - - -CS: abs

+ F: 2cb/ / / / / /

CS: abs

+ F: 2cb/ / - - - - O - O

I44 Wringer swab Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I45 Film tub rug wipe Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I46 Mixer wipe Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I47 Combined floor wall wipe Surface samples - / - - - - -CS: abs

+ F: 2cb/ / / / / /

CS: abs

+ F: 2cb/ / - - - - O - O

I48 Cold chamber bakery wipe Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I49 Floor+wall wipe Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I50Refrigerated column combined

wipeSurface samples - / - - - - -

CS: abs

+ F: 2cb cv/ / / / / /

CS: abs

+ F: 2cb cv/ / - - - - O - O

I51 Table wipe Surface samples CAI58

S.Senftenberg+ + + +

6704552

S.spp

CS: cp

+ F: 1cb

6704552

S.spp+ + + + +

CS: cp

+ F: 1cb+ + / / + + O + O

I52 Oven wipe Surface samples CAI58


6704552

S.spp

CS: cp

+ F: 1cb

6704552

S.spp+ + + + +

CS: cp

+ F: 1cb+ + / / + + O + O

I53 Sink wipe Surface samples CAI58


6704552

S.spp

CS: cp

+ F: 2cb cbl6704552

S.spp+ + + + +

CS: cp

+ F: 2cb cbl+ + / / + + O + O

I54 Fridge wipe Surface samples CAI58


6704552

S.spp

CS: cp

+ F: 1cb6704552

S.spp+ + + + +

CS: cp

+ F: 1cb+ + / / + + O + O

I55 Work surface wipe Surface samples CAI58


6704552

S.spp

CS: cp

+ F: 1cb6704552

S.spp+ + + + +

CS: cp

+ F: 1cb+ + / / + + O + O

I56 Keyboard valve Surface samples - / - - - - -CS: abs

+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O

I57 Interphone swab Surface samples - / - - - - -CS: abs

+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O

I58 Telephone wipe Surface samples - / - - - - -CS: abs

+ F: 1cb/ / / / / /

CS: abs

+ F: 1cb/ / - - - - O - O

I59 Door handle wipe Surface samples CAI58


6704552

S.spp

CS:cp

+ F: 06704552

S.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

I52 bis Oven wipe Surface samples - / - - - - -CS: abs

+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O

I53 bis Sink wipe Surface samples - / - - - - -CS: abs

+ F: 2cb cbl/ / / / / /

CS: abs

+ F: 2cb cbl/ / - - - - O - O

I54 bis Fridge wipe Surface samples - / - - - - -CS: abs

+ F: 1cb/ / / / / /

CS: abs

+ F: 1cb/ / - - - - O - O

I59 bis Door handle wipe Surface samples - / - - - - -CS: abs

+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O

I83 Handrail wipe Surface samples CA I60 S.Veneziana + + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

I84 Work surface wipe 1 Surface samples CA I60 S.Veneziana + + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O


S.spp

CS:cp

+ F: 0

6704552

S.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O


S.spp

CS: cp

+ F: 1ctrv

6704552

S.spp+ + + + +

CS: cp

+ F: 1ctrv+ + / / + + O + O


S.spp

CS:cp

+ F: 0

6704552

S.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

I88 Oven wipe Surface samples CA I60 S.Veneziana + + + +6704552

S.spp

CS:cp

+ F: 0

6704552

S.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

I89 Locker room door wipe Surface samples CA I14 S.Agona - (cj) + - (cj) +6704772

s.spp

CS:cp

+ F: 0

6704772

s.spp+ + + + (xld - cj) +

CS:cp

+ F: 0+ + / / + + O + O


Final result

short "SOD

Confirmation"


required

Negative sample

confirmations


tests

Suspicious colonies


Final result

reference

Final result

short "SOD

Confirmation"

Final result long

"SOD

Confirmation"

Suspicious colonies

and natural flora



Sample Product name

Type of "INDUSTRIAL

PRODUCTION

ENVIRONMENT SAMPLE"

category

Type of

contamination

(Natural/

Artificial)


Annexe 3

Result

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

long protocol

"SOD

Confirmation"

short protocol

Result per

Reference

Result per

Alternative 1

(BPW 16

hours)

Concordance

Réf. / Alt.1

(O/N)

Result per

Alternative 2

(BPW 24

hours)

Concordance

Réf. / Alt.2

(O/N)


Salmonella

spp

SALSALatex



Final result

short "SOD

Confirmation"


required

Negative sample

confirmations


tests

Suspicious colonies


Final result

reference

Final result

short "SOD

Confirmation"

Final result long

"SOD

Confirmation"

Suspicious colonies

and natural flora



Sample Product name

Type of "INDUSTRIAL

PRODUCTION

ENVIRONMENT SAMPLE"

category

Type of

contamination

(Natural/

Artificial)


I90 Cold chamber floor wipe Surface samples CA I14 S.Agona - (cj) + - (cj) +6704772

s.spp

CS: cp

+ F: 1cb

6704772

s.spp+ + + + (xld - cj) +

CS: cp

+ F: 1cb+ + / / + + O + O

I91 Interphone swab Surface samples CA I14 S.Agona - (cj) + - (cj) +6704772

s.spp

CS:cp

+ F: 0

6704772

s.spp+ + + + (xld - cj) +

CS:cp

+ F: 0+ + / / + + O + O

I92 Aeration swab Surface samples CA I14 S.Agona - (cj) + - (cj) +6704772

s.spp

CS:cp

+ F: 0

6704772

s.spp+ + + + (xld - cj) +

CS:cp

+ F: 0+ + / / + + O + O

I84 bis Work surface wipe 1 Surface samples - / - - - - -CS: abs

+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O


+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O


+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O

I88 bis Oven wipe Surface samples - / - - - - -CS: abs

+ F: 1ctrv/ / / / / /

CS: abs

+ F: 1ctrv/ / - - - - O - O

I90 bis Cold chamber floor wipe Surface samples - / - - - - -CS: abs

+ F: 1cb/ / / / / /

CS: abs

+ F: 1cb/ / - - - - O - O

I401 Restaurant siphon wipe Surface samples CAI 115

S.Senftenberg- (cj) + - (cj) +

5504552

S.Spp

CS:cr

+ F: 3cb

5504552

S.Spp+ + + + (xld - cj) +

CS:cr

+ F: 3cb+ + / / + + O + O

I402 Restaurant work surface wipe Surface samples CAI 115


5504552

S.Spp

CS:cr

+ F: 2cbctr

5504552

S.Spp+ + + + (xld - cj) +

CS:cr

+ F: 2cbctr+ + / / + + O + O

I406 Siphon floor wipe Surface samples CAI 115


5504552

S.Spp

CS:cr (1col)

+ F: 1cb

5504552

S.Spp+ nr nr + (xld - cj) + (latex +)

CS: cr

+ F: 2cb+ + / / + + O + O

I407 Work surface wipe Surface samples CAI 116

S.Veneziana+ + + +

6704542

S.Spp

CS:cp

+ F: 0

6704542

S.Spp+ + + + +

CS:cp

+ F: 0+ + + + + + O + O

I408Siphon lab processer ground

wipeSurface samples CA

I 116

S.Veneziana- - - +

6704542

S.Spp

CS: µpointcp

masse

+ F: 3cbctr

6704542

S.Spp+ nr nr + + (latex +)

CS:cp

+ F: 2cbctrvnr nr salsa+(latex+) / / + + O + O


S.Veneziana+ + + +

6704542

S.Spp

CS:cp

+ F: 2cb

6704542

S.Spp+ + + + +

CS:cp

+ F: 2cb+ + / / + + O + O


S.Veneziana+ + + +

6704542

S.Spp

CS:cp

+ F: 0

6704542

S.Spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

I411 Butter, dairy mat wipe Surface samples CAI 116

S.Veneziana+ + + +

6704542

S.Spp

CS:cp

+ F: 2cb

6704542

S.Spp+ + + + +

CS:cp

+ F: 2cb+ + / / + + O + O


S.Veneziana+ + + +

6704542

S.Spp

CS:cp

+ F: 4cb

6704542

S.Spp+ + + + +

CS:cp (qqs)

+ F: 4cbnr nr salsa+(latex+) / / + + O + O

I413 Bakery work surface wipe Surface samples CA I 117 S.St Paul + + + +6704712

S.spp

CS:cp

+ F: 0

6704712

S.spp+ + + + +

CS:cp

+ F: 0+ + / / + + O + O

I415 Siphon wipe Surface samples CA I 117 S.St Paul - + - +6704712

S.spp

CS:cr

+ F: 3cb

6704712

S.spp+ + + + +

CS:cr

+ F: 3cbnr nr salsa+(latex+) + + + + O + O

I416 Earthenware wipe Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I417 Deli meat lab siphon floor wipe Surface samples - / - - - - -CS: abs

+ F: 3ctrvcb/ / / / / /

CS: abs

+ F: 3ctrvcb/ / - - - - O - O

I418Butcher shop, siphon floor


CS: abs

+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O

I419Deli meat lab, cold chamber

reception wipeSurface samples - / - - - - -

CS: abs

+ F: 0/ / / / / /

CS: abs

+ F: 0/ / - - - - O - O

I420 Work surface wipe Surface samples - / - - - - -CS: abs

+ F: 1cb/ / / / / /

CS: abs

+ F: 1cb/ / - - - - O - O

I421 Bakery, storeroom floor wipe Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I422 Bakery floor wipe Surface samples - / - - - - -CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I423Bakery, siphon bakery floor


CS: abs

+ F: 3cb/ / / / / /

CS: abs

+ F: 3cb/ / - - - - O - O

I424 Deli meat slicer swab Surface samples CN S.Derby + + + +6704752

S.Spp

CS: cp

+ F:2ctr cv

6704752

S.Spp+ + + + +

CS: cp

+ F:2ctr cv+ + / / + + O + O

I425 Deli meat work surface wipe Surface samples CN S.Derby + + + +6704752

S.Spp

CS: cp

+ F:3cv cb

6704752

S.Spp+ + + + +

CS: cp

+ F:3cv cb+ + / / + + O + O

I426 Deli meat cold chamber wipe Surface samples CN S.Derby + + + +6704752

S.Spp

CS: cp

+ F:2cv

6704752

S.Spp+ + + + +

CS: cp

+ F:2cv+ + / / + + O + O

Annexe 3

Results from cold storage tests 5 °C +/- 3 °C

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

A27 Chicken nuggets 1 Hot ready-made meals - / - / / / abs col / / / abs col / / / - - O - O

A28 Frozen paella Hot ready-made meals - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

A29 Frozen mini beef dumplings Hot ready-made meals - / - / / /CS: abs

+ F: 2cj cv/ / /

CS: abs

+ F: 2cj cv/ / / - - O - O

A30 Frozen pizza Hot ready-made meals - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

A31 Frozen Nordic pizza Hot ready-made meals - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

A32Frozen ham/cheese mini

pizzaHot ready-made meals - / - / / /

CS: abs

+ F: 3cb / / /

CS: abs

+ F: 3cb / / / - - O - O

A33 Frozen 3-cheese mini-pizza Hot ready-made meals - / - / / /CS: abs

+ F: 3cb / / /

CS: abs

+ F: 3cb / / / - - O - O

A41 Smoked puffy fish Marinated smoked products - / - / / / abs col / / / abs col / / / - - O - O

A1 Coppa Emmental sandwich Cold ready-made meals CA I25 S.Indiana6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A2 Tuna egg salad sandwich Cold ready-made meals CA I25 S.Indiana6704752

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

A3 Celery remoulade Cold ready-made meals CA I47 S.Panama 6504552

S.spp

+ + +CS: pcr claires

+ F: 1cb- + +

CS: pcr

claires

+ F: 1cb

- + + + + O + O

A4Ham tomato Piemontaise

saladCold ready-made meals CA I47 S.Panama 6504552

S.spp

+ + +CS: pcr claires

+ F: 1cb- + +

CS: pcr

claires

+ F: 1cb

- + + + + O + O

A5 Marbled ham Cold ready-made meals CA I96 S.Ohio6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A6 Pork tongue salad Cold ready-made meals CA I96 S.Ohio6704752

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

A7 Superior cooked ham Cold ready-made meals - / - / / / abs col / / / abs col / / / - - O - O

A8 Coffee/chocolate eclair Cold ready-made meals - / - / / /CS: abs

+ F: 1cbl/ / /

CS: abs

+ F: 1cbl/ / / - - O - O

A9 Crab shell and surimi Cold ready-made meals - / - / / /CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 2cb cv/ / / - - O - O

A10 Portuguese egg tart pastry Cold ready-made meals - / - / / / abs col / / / abs col / / / - - O - O

A11 Emmental ham croissant Cold ready-made meals - / - / / /CS: abs

+ F: 2cv/ / /

CS: abs

+ F: 2cv/ / / - - O - O

A12Smoked salmon salad

sandwichCold ready-made meals - / - / / /

CS: abs

+ F: 2cbl cb/ / /

CS: abs

+ F: 2cbl cb/ / / - - O - O

A13 Celery remoulade Cold ready-made meals - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

A14 Marbled ham Cold ready-made meals - / - / / / abs col / / / abs col / / / - - O - O

A34 Couscous Hot ready-made meals CA I25 S.Indiana6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A35Milanese turkey and

spaghettiHot ready-made meals - / - / / / abs col / / / abs col / / / - - O - O

A36 Mini chicken pork rolls Hot ready-made meals - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

A37Rice and carrot chicken

NormandyHot ready-made meals - / - / / /

CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

Other

confirmation

tests, if required

Final result

short "SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C +/-

3 °C


protocolFinal result

long "SOD

Confirmation"

Other

confirmation

tests, if

required

ISO 6579

Final result

short "SOD

Confirmation"

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Salmonella One DayWORK UP

Buffered Peptone Water (BPW) supplemented, incubated for 16 hours at 41.5 °C +/- 1 °C

"SOD" : après 21H à 37°C +/- 1°C "SOD": after storage BPW 72 hours at 5 °C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"

Suspicious

colonies and

natural flora


protocolConcordance

Ref. / Alt.

cold boxes

(O/N)

Sample Product name


AND READY TO HEAT"

category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Other

confirmation

tests, if required

Final result

short "SOD

Confirmation"

2nd reading after

storage of boxes


3 °C



long "SOD

Confirmation"

Other

confirmation

tests, if

required

ISO 6579

Final result

short "SOD

Confirmation"

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C




Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"

Suspicious

colonies and

natural flora


protocolConcordance

Ref. / Alt.

cold boxes

(O/N)

Sample Product name


AND READY TO HEAT"

category

Type of

contamination

(Natural/

Artificial)

Type of salmo

A38Chicken cream in puff

pastryHot ready-made meals - / - / / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

A39 Couscous Hot ready-made meals - / - / / / abs col / / / abs col / / / - - O - O

A40 Chicken nuggets 2 Hot ready-made meals - / - / / / abs col / / / abs col / / / - - O - O

A42Thyme lemon marinated

chicken skewerMarinated smoked products - / - / / /

CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 2cb cv/ / / - - O - O

A43 Smoked trout Marinated smoked products - / - / / /CS: abs

+ F: 1cv/ / /

CS: abs

+ F: 1cv/ / / - - O - O

A44 Smoked salmon bacon Marinated smoked products - / - / / /CS: abs

+ F: 1cg/ / /

CS: abs

+ F: 1cg/ / / - - O - O

A21 Frozen pizza Hot ready-made meals CAI101 S.Enteritidis

(14.IAA.10005.13)

6704552

S.Spp+ + +

CS: cp

+ F: 2cv cb- + +

CS: cp

+ F: 1cb- + + + + O + O

A22 Frozen 3-cheese mini-pizza Hot ready-made meals CAI101 S.Enteritidis

(14.IAA.10005.13)

6704552

S.Spp/ / /

CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 3cb cv/ / / + - N - N

A23Frozen ham/cheese mini-

pizzaHot ready-made meals CA

I102

S.Brandenburg

(14.IAA.10005.11)

6704552

S.Spp/ / /

CS: cr SE

+ F: 2cb ctrv+ nr/ox+ /

CS: abs

+ F: 2cb ctrv/ / / + - N - N

A24 Frozen Nordic pizza Hot ready-made meals CA

I102

S.Brandenburg

(14.IAA.10005.11)

- + + +CS: cp

+ F: 2cv cb- + +

CS: cp

+ F: 2cv cb- + + - + N + N

A25 Frozen Cordon Bleu Hot ready-made meals CAI101 S.Enteritidis

(14.IAA.10005.13)

5104112

Hafnia

alvei

+ + +CS: cp

+ F: 2cv cb- + +

CS: cp

+ F: 2cv cb- + + - + N + N


salad Cold ready-made meals - / - / / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O


saladCold ready-made meals CA I40 S.Hadar

6704752

S.Spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

A17Tabbouleh with chicken

and chivesCold ready-made meals CA I40 S.Hadar - + + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N

A18 Ham/cheese salad 1 Cold ready-made meals CA I5 S.arizonae - + + +CS: cp

+ F: 2 cb cbe- + +

CS: cp

+ F: 2 cb

cbe

- + + - + N + N

A19 Ham/cheese salad 2 Cold ready-made meals CA I5 S.arizonae - / / /CS: abs

+ F: 2cb cbe/ / /

CS: abs

+ F: 2cb

cbe

/ / / - - O - O

A20 Ham/cheese salad 2 Cold ready-made meals - / - / / /

CS: abs

+ F: 3cb cbe

ctrv

/ / /

CS: abs

+ F: 3cb cbe

ctrv

/ / / - - O - O

A61Shrimp and vegetable

tagliatelle pasta Hot ready-made meals CA I34 S.Infantis

6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A62 Tortilla with onions Hot ready-made meals CA I34 S.Infantis6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A63 Cantonese rice Hot ready-made meals CA I34 S.Infantis6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A64 Chicken parmentier Hot ready-made meals CA I34 S.Infantis6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A66Spinach goat cheese

lasagna Hot ready-made meals CA I34 S.Infantis

6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A 45 Smoked herring kippers Marinated smoked products CA I94 S.Infantis6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A46Marinated Catalan anchovy

filletMarinated smoked products CA I94 S.Infantis - / / / abs col / / / abs col / / / - - O - O

A47 Smoked haddock Marinated smoked products CA I94 S.Infantis6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


chicken skewerMarinated smoked products CA I94 S.Infantis

6704752

S.Spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Other

confirmation

tests, if required

Final result

short "SOD

Confirmation"

2nd reading after

storage of boxes


3 °C



long "SOD

Confirmation"

Other

confirmation

tests, if

required

ISO 6579

Final result

short "SOD

Confirmation"

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C




Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"

Suspicious

colonies and

natural flora


protocolConcordance

Ref. / Alt.

cold boxes

(O/N)

Sample Product name


AND READY TO HEAT"

category

Type of

contamination

(Natural/

Artificial)

Type of salmo


with porcini mushrooms Marinated smoked products CA I94 S.Infantis

6704752

S.Spp/ / /

CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / + - N - N

A50 Marinated salmon tartar Marinated smoked products CA I94 S.Infantis6704752

S.Spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O


pork skewer Marinated smoked products CA I55 S.Give

6704752

S.Spp+ + +

CS: cp

+ F: 3cb ctrv - + +

CS: cp

+ F: 3cb ctrv - + + + + O + O

A52 Smoked black halibut Marinated smoked products CA I73 S.Virchow6704752

S.Spp/ / / abs col / / / abs col / / / + - N - N

A53 Smoked albacore tuna Marinated smoked products CA I73 S.Virchow6704752

S.Spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O


white tuna steakMarinated smoked products CA I73 S.Virchow

6704752

S.Spp+ + +

CS: cp

+ F: 2cb cbe- + +

CS: cp

+ F: 2cb cbe- + + + + O + O


white tuna steakMarinated smoked products - / - / / /

CS: abs

+ F: 2cb cbe/ / /

CS: abs

+ F: 2cb cbe/ / / - - O - O


with porcini mushrooms Marinated smoked products - / - / / /

CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O


chicken skewerMarinated smoked products - / - / / /

CS: abs

+ F: 3cb ctrv/ / /

CS: abs

+ F: 3cb ctrv/ / / - - O - O


pork skewer Marinated smoked products - / - / / /

CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

A59 Smoked herring kippers Marinated smoked products - / - / / / abs col / / / abs col / / / - - O - O

A60Barbeque sliced smoked

turkey breastMarinated smoked products CA I71 S.Tennessee

6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

A67 Roast chicken salad Cold ready-made meals CA I71 S.Tennessee6704752

S.Spp+ + +

CS: cp

+ F: 1ctr- + +

CS: cp

+ F: 1ctr- + + + + O + O

A68Barbeque Provençal

chickenMarinated smoked products CA I57 S.Regent

6705772

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

A69Garlic and parsley

marinated shrimp tailsMarinated smoked products CA I26 S.Bredeney

6704552

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

B3 Collar Raw meat CA I86 S.Dublin- 5044552

E.coli- "+/-" -

CS: abs

+ F: 2cb cv / / / (abs car 1col)

CS: abs

+ F: 2cb cv / / / - - O - O

B4 Meat parts/filler Raw meat CA I86 S.Dublin4704510

S.spp+ + +

CS: cr

pâles

+ F: 2cb

- + +CS: cr pâles

+ F: 2cb- + + + + O + O

B5 Angel hair 1 Raw meat - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 1ctrv/ / / - - O - O

B6 Angel hair 2 Raw meat - / - / / /CS: abs

+ F: 1ctrv/ / /

CS: abs

+ F: 1ctrv/ / / - - O - O

B7 Frozen rib loin Raw meat - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

B21 Young pigeon Raw chicken - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

B22 Frozen chicken breast Raw chicken - / - / / /CS: abs

+ F: 3cb ctr/ / /

CS: abs

+ F: 3cb ctr/ / / - - O - O

B41Rillettes du Mans

(pâté)Salt-cured meat CA I86 S.Dublin - / / / abs col / / / abs col / / / - - O - O

B42 Roast chicken pâté 1 Salt-cured meat CA I86 S.Dublin4704510

S.spp+ + +

CS: cr

pâles

+ F: 1cb

- + +CS: cr pâles

+ F: 1cb- + + + + O + O

B43 Roast chicken pâté 2 Salt-cured meat CA I90 S.Enteritidis - / / /CS: abs

+ F: 1cb / / /

CS: abs

+ F: 1cb / / / - - O - O

B44 Smoked bacon Salt-cured meat CA I90 S.Enteritidis6704552

S.spp+ + +

CS: cp

+ F:2cb- + +

CS: cp

+ F:3cb- + + + + O + O

B45 Natural bacon Salt-cured meat CA I90 S.Enteritidis

- 3704553

citrobacter

braakii

/ / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

B46 Chorizo Salt-cured meat CA I90 S.Enteritidis - / / / abs col / / / abs col / / / - - O - O

B47 Cachi Halal beef Salt-cured meat CA

I113

S.Enteritidis

(2047/25/22)

+

6704552

S.spp

/ / / abs col / / / abs col / / / + - N - N

B48 Saveloy sausage Salt-cured meat CA

I113

S.Enteritidis

(2047/25/22)

6704552

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

B49 Chipolata sausage Salt-cured meat - /- 3305573

e.cloace / / /

CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

B50 Chicken gizzards Raw chicken - / - / / / abs col / / / abs col / / / - - O - O

B51 Danish smoked salami Salt-cured meat - / - / / /abs col +

GFR/ / /

abs col +

GFR/ / / - - O - O

B52 Merguez sausage Salt-cured meat - / - / / / abs col / / / abs col / / / - - O - O

B53 Chipolata sausage Salt-cured meat - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

B54 Dry ham slice Salt-cured meat - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C


protocolOther

confirmation

tests, if

required

Suspicious

colonies and

natural flora

ISO 6579

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C




Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"


protocol

Sample Product name Type of "MEAT" category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C


protocolOther

confirmation

tests, if

required

Suspicious

colonies and

natural flora

ISO 6579

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C




Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"


protocol


Type of

contamination

(Natural/

Artificial)

Type of salmo

B55 Superior dry ham Salt-cured meat - / - / / / abs col / / / abs col / / / - - O - O

B56 Beef salami Salt-cured meat - / - / / / abs col / / / abs col / / / - - O - O

B57 Dry ham Salt-cured meat - / - / / / abs col / / / abs col / / / - - O - O

B58 Frozen chicken finger Raw chicken - / - / / / abs col / / / abs col / / / - - O - O

B9Dry Savoie ham

chiffonnadeSalt-cured meat - / - / / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

B10 Carpaccio Raw meat - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

B11 Fake beef fillet Raw meat - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

B12 Fresh ground steak Raw meat - / - / / /CS: abs

+ F: 3cb / / /

CS: abs

+ F: 3cb / / / - - O - O

B13 Veal cutlet Raw meat - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

B14 Pork loin Raw meat - / - / / /CS: abs

+ F: 3cb cv/ / /

CS: abs

+ F: 3cb cv/ / / - - O - O

B15 Pork ham breast Raw meat - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

B16 Lamb neck for stewing Raw meat - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

B17 Pork skewer Raw meat - / - / / /CS: abs

+ F: 3cb cbl/ / /

CS: abs

+ F: 3cb cbl/ / / - - O - O


batch 1Raw meat - / - / / /

CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 2cb cv/ / / - - O - O



CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O



CS: abs

+ F: 3cb cv/ / /

CS: abs

+ F: 3cb cv/ / / - - O - O

B23 Chicken breast Raw chicken - / - / / /CS: abs

+ F: 2cb cg/ / /

CS: abs

+ F: 2cb cg/ / / - - O - O

B24 Turkey cutlet Raw chicken - / - / / /CS: abs

+ F: 3cb cv/ / /

CS: abs

+ F: 3cb cv/ / / - - O - O

B25 Chicken cubes Raw chicken - / - / / /CS: abs

+ F: 3cb cg/ / /

CS: abs

+ F: 3cb cg/ / / - - O - O

B26 Chicken thigh Raw chicken CN S.Infantis6704752

S.Spp/ / /

CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / + - N - N

B59 Natural bacon Salt-cured meat - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

B60 Chicken pâté Salt-cured meat - / - / / /CS: abs

+ F: 1cbl/ / /

CS: abs

+ F: 1cbl/ / / - - O - O

B61 Ground meat, 5837.5 Raw meat CA I17 S.Derby6704752

S.Spp+ + +

CS: cp

+ F:2cv ctr- + +

CS: cp

+ F:2cv ctr- + + + + O + O

B62 Ground meat, 5836.7 Raw meat CA I17 S.Derby6704752

S.Spp+ + +

CS: cp

+ F:3cv ctr

cb

- + +

CS: cp

+ F:3cv ctr

cb

- + + + + O + O

B63 Ground steak 82100 Raw meat CA I17 S.Derby6704752

S.Spp+ + +

CS: cp

+ F:1ctr- + +

CS: cp

+ F:1ctr- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C


protocolOther

confirmation

tests, if

required

Suspicious

colonies and

natural flora

ISO 6579

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C




Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"


protocol


Type of

contamination

(Natural/

Artificial)

Type of salmo

B64 Pork tail Raw meat CA I17 S.Derby6704752

S.Spp+ + +

CS: cp

+ F:3ctr cv- + +

CS: cp

+ F:3ctr cv- + + + + O + O

B65 Pork shoulder Raw meat CA I17 S.Derby6704752

S.Spp+ + +

CS: cp

+ F:2cv cb- + +

CS: cp

+ F:2cv cb- + + + + O + O

B66 Pork giblets Raw meat CA I17 S.Derby6704752

S.Spp+ + +

CS: cp

+ F:2cv- + +

CS: cp

+ F:2cv- + + + + O + O

B67 Chicken gizzards Raw chicken CAI42 S.

Manhattan

6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B68 Chipolatas 1 Salt-cured meat CAI42 S.

Manhattan

6704752

S.Spp+ + +

CS: cp

+ F:2ctr cv- + +

CS: cp

+ F:2ctr cv- + + + + O + O

B69 Merguez sausage Salt-cured meat CAI42 S.

Manhattan

6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B70 Danish salami Salt-cured meat CAI42 S.

Manhattan- + + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N

B71 Natural bacon Salt-cured meat CAI42 S.

Manhattan

6704752

S.Spp/ / /

CS: abs

+ F: 2ctrv/ / /

CS: abs

+ F: 2ctrv/ / / + - N - N

B72 Quarter dry ham Salt-cured meat CAI42 S.

Manhattan

6704752

S.Spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B8 Frozen ground beef Raw meat CA I47 S.Panama6504552

S.spp+ + +

CS: pcr

+ F:1 cb - + +

CS: pcr

+ F:1 cb - + + + + O + O

B28 Chicken cubes Raw chicken CA I43 S.Blockley6704752

S.Spp/ / /

CS: abs

+ F: 2cb

ctrv

/ / /CS: abs

+ F: 2cb ctrv/ / / + - N - N

B29 Turkey tagine Raw chicken CA I43 S.Blockley - / / /

CS: abs

+ F: 2cb

ctrv

/ / /CS: abs

+ F: 2cb ctrv/ / / - - O - O

B30 Chicken sausages Salt-cured meat CA I43 S.Blockley6704752

S.spp+ + +

CS: cp

+ F:2 cb

ctrv

- + +CS: cp

+ F:2 cb ctrv- + + + + O + O

B31 Chicken upper thigh Raw chicken CA I43 S.Blockley6704752

S.spp+ + +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B32 Chicken thigh Raw chicken CA I43 S.Blockley6704752

S.spp+ + +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B33 Chicken giblets Raw chicken CA I40 S.Hadar6704752

S.spp+ + +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B34 Chicken breast bottom Raw chicken CA I40 S.Hadar6704752

S.spp+ + +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B35 Chicken head, white Raw chicken CA I40 S.Hadar6704752

S.spp+ + +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B36 Chicken carcass Raw chicken CA I40 S.Hadar6704752

S.spp+ + +

CS: cp

+ F: 2cb

ctrv

- + +CS: cp

+ F: 2cb ctrv- + + + + O + O

B37 Chicken thigh Raw chicken - / - / / /CS: abs

+ F: 1ctrv/ / /

CS: abs

+ F: 1ctrv/ / / - - O - O

B38 Chicken sausage Raw chicken - / - / / /CS: abs

+ F: 1ctrv/ / /

CS: abs

+ F: 1ctrv/ / / - - O - O

B39 Chicken head, white Raw chicken - / - / / /CS: abs

+ F: 1cg/ / /

CS: abs

+ F: 1cg/ / / - - O - O

B73 Veal shoulder Raw meat CA I96 S.Ohio6704752

S.spp+ + +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B74 Veal breast Raw meat CA I96 S.Ohio6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B75 Grilled marinated pork Raw meat CA I34 S.Infantis6704752

S.spp+ + +

CS: cp

+ F: 2cb

ctrv

- + +CS: cp

+ F: 2cb ctrv- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C


protocolOther

confirmation

tests, if

required

Suspicious

colonies and

natural flora

ISO 6579

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C




Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"


protocol


Type of

contamination

(Natural/

Artificial)

Type of salmo

B76 Chipolatas 2 Salt-cured meat CA I55 S.Give6704752

S.spp+ + +

CS: cp

+ F: 2cb

ctrv

- + +CS: cp

+ F: 2cb ctrv- + + + + O + O

B77 Chorizo Salt-cured meat CA I55 S.Give - + + +CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + - + N + N

B40 Chicken Raw chicken - / - / / /

CS: abs

+ F: 2cb

ctrv

/ / /CS: abs

+ F: 2cb ctrv/ / / - - O - O

B78 Duck cubes Raw chicken CA I73 S.Virchow6704752

S.spp+ + +

CS: cp

+ F: 3cb cv- + +

CS: cp

+ F: 3cb cv- + + + + O + O

B79 Turkey white meat Raw chicken CA I73 S.Virchow6704752

S.spp+ + +

CS: cp

+ F: 3cb cv- + +

CS: cp

+ F: 3cb cv- + + + + O + O

B80 Sausage meat Salt-cured meat CN S.Derby6704752

S.spp+ + +

CS: cp

+ F:2cb cv- + +

CS: cp

+ F:2cb cv- + + + + O + O

B81 Meatloaf Salt-cured meat CN S.Derby6704752

S.spp+ + +

CS: cp

+ F:2cb cv- + +

CS: cp

+ F:2cb cv- + + + + O + O

B27 Frozen chicken breast Raw chicken CA I43 S.Blockley6704752

S.spp+ + +

CS: cp

+ F: 2cb ctr- + +

CS: cp

+ F: 2cb ctr- + + + + O + O

B82Ground meat 11iaa

1156.1Raw meat - / - / / /

CS: abs

+1 F: ctr/ / /

CS: abs

+1 F: ctr/ / / - - O - O

B83Fresh ground steak

09iaa8090.2Raw meat - / - / / /

CS: abs

+1 F: ctr/ / /

CS: abs

+1 F: ctr/ / / - - O - O

B84Collar C7

09iaa74845.1Raw meat - / - / / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

B85 Tail A5 09iaa7154.4 Raw meat - / - / / /CS: abs

+1 F: ctr/ / /

CS: abs

+1 F: ctr/ / / - - O - O

B86Chicken thigh

09iaa8160.2Raw chicken - / - / / /

CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

B87 Open cauldron 1 Raw meat CN S.Typhimurium6705752

s.spp+ nr + (latex +)

CS: pcp

+ F: 3cb ctr

cg

nr nr nr+ (salsa+

latex + ox-)

CS: pcp

+ F: 3cb ctr

cg

nr nr nr+ (salsa+ latex

+ ox-)+ + O + O

B88 Open cauldron 2 Raw meat CN S.Gloucester6704552

S.spp+ nr + (latex +)

CS: pcp

+ F: 3cb ctr

cg

nr nr nr+ (salsa+

latex + ox-)

CS: pcp

+ F: 3cb ctr

cg

nr nr nr+ (salsa+ latex

+ ox-)+ + O + O

B89 Pork throat 8011.1 Raw meat - / - / / /

CS: abs

+ F: 2cb

cbe

/ / /CS: abs

+ F: 2cb cbe/ / / - - O - O

B90 Beef foot Raw meat - / - / / /CS: abs

+1 F: ctr/ / /

CS: abs

+1 F: ctr/ / / - - O - O

B93 Chicken liver 1 Raw chicken CN S.Montevideo2704552

S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B94 Chicken 1 breasts 1 Raw chicken CN S.Montevideo2704552

S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B95 Chicken 2 breasts 2 Raw chicken CN S.Montevideo2704552

S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B96 Chicken 1 thigh 1 Raw chicken CN S.Montevideo2704552

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B97 Chicken 2 thigh 1 Raw chicken CN S.Montevideo2704552

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B103 Chicken 1 thigh 2 Raw chicken CN S.Mbandaka4704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B104 Chicken 2 thigh 2 Raw chicken CN S.Mbandaka4704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B107 Chicken liver 3 Raw chicken CN S.Infantis6704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C


protocolOther

confirmation

tests, if

required

Suspicious

colonies and

natural flora

ISO 6579

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C




Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)

Final result

reference

Final result

short "SOD

Confirmation"


protocol


Type of

contamination

(Natural/

Artificial)

Type of salmo

B108 Chicken 1 breasts 3 Raw chicken CN S.Infantis6704752

S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B109 Chicken 2 breasts 3 Raw chicken CN S.Infantis6704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B110 Chicken 1 thigh 3 Raw chicken CN S.Infantis6704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B111 Chicken 2 thigh 3 Raw chicken CN S.Infantis6704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B115 Chicken 1 breasts 4 Raw chicken CN S.Typhimurium6704752

S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

B116 Chicken 2 breasts 4 Raw chicken CN S.Typhimurium / / /CS: abs

+ F: 1ctrv/ / /

CS: abs

+ F: 1ctrv/ / / + - N - N

B117 Chicken 1 thigh 4 Raw chicken CN S.Typhimurium6704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

B118 Chicken 2 thigh 4 Raw chicken CN S.Typhimurium6704752

S.spp+ +

CS: cp

+ F:1ctrv- + +

CS: cp

+ F:1ctrv- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

C5 Cow's milk 1 Pasteurised dairy products - / - / / / abs col / / / abs col / / / - - O - O

C6 Cow's milk 2 Pasteurised dairy products - / - / / / abs col / / / abs col / / / - - O - O

C7 Panna cotta red fruits Pasteurised dairy products - / - / / / abs col / / / abs col / / / - - O - O

C8 Mozzarella Pasteurised dairy products - / - / / / abs col / / / abs col / / / - - O - O

C9Green pepper-coated

goat cheesePasteurised dairy products - / - / / /

CS: abs

+ F: 1cbl/ / /

CS: abs

+ F: 1cbl/ / / - - O - O

C10 Saint Nectaire cheese Pasteurised dairy products - / - / / /CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 2cb cv/ / / - - O - O

C11Mustard raclette

cheesePasteurised dairy products - / - / / /

CS: abs

+ F: 2cv ctr/ / /

CS: abs

+ F: 2cv ctr/ / / - - O - O

C12 Smooth cow's cheese Pasteurised dairy products - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O


cheesePasteurised dairy products - / - / / /

CS: abs

+ F: 2cv ctr/ / /

CS: abs

+ F: 2cv ctr/ / / - - O - O

C14Tomme Noire des

Pyrénées cheesePasteurised dairy products - / - / / /

CS: abs

+ F: 2cv ctr/ / /

CS: abs

+ F: 2cv ctr/ / / - - O - O

C15 tiramisu Pasteurised dairy products - / - / / / abs col / / / abs col / / / - - O - O

C16 Mix mimolette gouda Pasteurised dairy products - / - / / / abs col / / / abs col / / / - - O - O

C17Organic goat cheese

pastourettesPasteurised dairy products - / - / / / abs col / / / abs col / / / - - O - O

C18 Saint Nectaire cheese Pasteurised dairy products CAI37

S.Oranienburg

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


cheesePasteurised dairy products CA

I37

S.Oranienburg

6704552

S.spp+ + +

CS: cp

+ F: 2cb cv- + +

CS: cp

+ F: 2cb cv- + + + + O + O

C20 Cow's milk, batch 1 Pasteurised dairy products CAI37

S.Oranienburg

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C21 Cow's milk, batch 2 Raw milk products CA I77 S.Havana - / / /CS: abs

+ F: 2cv/ / /

CS: abs

+ F: 2cv/ / / - - O - O


batch 1Raw milk products CA

I112 S.Havana

(2984/36/68)- / / /

CS: abs

+ F: 3cv/ / /

CS: abs

+ F: 3cv/ / / - - O - O

C24 Goat's cheese batch 1 Raw milk products CAI112 S.Havana

(2984/36/68)- / / /

CS: abs

+ F: 1ctrv/ / /

CS: abs

+ F: 1ctrv/ / / - - O - O

C25 Goat's cheese batch 2 Raw milk products CA I77 S.Havana - / / /CS: abs

+ F: 2ctr cb/ / /

CS: abs

+ F: 2ctr cb/ / / - - O - O


batch 2Raw milk products CA I77 S.Havana

6704752

S.Spp/ / /

CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb

ctrv

/ / / + - N - N

C4 Chocolate ice cream Pasteurised dairy products CA

I102

S.Brandenburg

(14.IAA.10005.1

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C61 Panna cotta yogurt Pasteurised dairy products CAI37

S.Oranienburg

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C62Fresh strawberry

cheese yogurtPasteurised dairy products CA

I37

S.Oranienburg

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C63 Cream cheese Pasteurised dairy products CAI37

S.Oranienburg

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C1Vanilla/almond ice

creamPasteurised dairy products CA

I101

S.Enteritidis

(14.IAA.10005.1

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

ISO 6579Concordance

Ref. / Alt.

BPW cold (O/N)


PRODUCTS" category

Type of

contamination

(Natural/

Artificial)

Type of salmo




Final result

reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



short "SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C



short "SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

ISO 6579Concordance

Ref. / Alt.

BPW cold (O/N)


PRODUCTS" category

Type of

contamination

(Natural/

Artificial)

Type of salmo




Final result

reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



short "SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C



short "SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

C2 Vanilla ice cream Pasteurised dairy products CA

I101

S.Enteritidis

(14.IAA.10005.1

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C3 Pistachio ice cream Pasteurised dairy products CA

I102

S.Brandenburg

(14.IAA.10005.1

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


milkRaw milk products CA

I104 S.

Typhimurium

(14.IAA. 1000

6704552

S.spp+ + +

CS: cp

+ F: 3cb cg- + +

CS: cp

+ F:2cb- + + + + O + O


I104 S.

Typhimurium

(14.IAA. 1000

6704552


CS: pcr

+ F:2 cb ctrnr nr nr

salsa+ latex +

ox-

CS: pcr


salsa+ latex +

ox-+ + O + O


I104 S.

Typhimurium

(14.IAA. 1000

- + nr + (latex +)CS: pcr


salsa+ latex +

ox-

CS: pcr


salsa+ latex +

ox-- + N + N

C33Cheese aop smt/val

6188,1Raw milk products CA I5 S.arizonae - / / /

CS: abs

+ F: 1ctrv/ / /

CS: abs

+ F: 1ctrv/ / / - - O - O

C34 Smaop bar 6122,13 Raw milk products CA

I101

S.Enteritidis

(14.IAA.10005.1

6704552

S.spp+ + +

CS: cp

+ F: 1ctr- + +

CS: cp

+ F: 1ctr- + + + + O + O


I102

S.Brandenburg

(14.IAA.10005.1

6704552

S.spp+ + +

CS: cp

+ F: 2cb ctr- + +

CS: cp

+ F: 2cb ctr- + + + + O + O


I102

S.Brandenburg

(14.IAA.10005.1

6704552

S.spp+ + +

CS: cp

+ F: 1ctr- + +

CS: cp

+ F: 1ctr- + + + + O + O

C37 Goat's cheese 5974,1 Raw milk products - / - / / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

C38 Smaop bar 6122,13 Raw milk products - / - / / /CS: abs

+ F: 1ctr/ / /

CS: abs

+ F: 1ctr/ / / - - O - O


milkRaw milk products - / - / / /

CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

C40 Mix Kuipers cow's milk Raw milk products - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

C64 Mix Kuipers cow's milk Raw milk products CA I77 S.Havana6704752

s.spp+ nr + (latex +)

CS: pcp

+ F:2 cbnr nr nr

salsa+ latex +

ox-

CS: pcp

+ F:2 cb- + + + + O + O

C65Raw milk Tomme de

Vache cheese 1Raw milk products CA I77 S.Havana - / / /

CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

C66Tomme de Vache

cheese 2Raw milk products CA

I112 S.Havana

(2984/36/68)

6704752

s.spp/ / /

CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / + - N - N

C67Goat's/cow's cheese

AOPRaw milk products CA

I112 S.Havana

(2984/36/68)

6704752

s.spp+ + +

CS: cp

+ F: 1ctr- + +

CS: cp

+ F: 1ctr- + + + + O + O

C68St Maure de Touraine

6548.1Raw milk products CA

I112 S.Havana

(2984/36/68)

6704752

s.spp+ + +

CS: cp

+ F: 2cb ctr- + +

CS: cp

+ F: 2cb ctr- + + + + O + O

C69 Stool on flesh 6548.3 Raw milk products CA I77 S.Havana6704752

s.spp+ + +

CS: cp

+ F:2 cb cv- + +

CS: cp

+ F:2 cb cv- + + + + O + O

C70 Goat's cheese Raw milk products - / - / / / abs col / / / abs col / / / - - O - O

C41 Whole milk powderMilk powders and dairy

products- / - / / / abs col / / / abs col / / / - - O - O

C42 Creamed milk powder Milk powders and dairy





batch 119




batch 131



C71 Raw milk cheese 1 Raw milk products CN S.Dublin6704552

S.spp/ / /

CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / + - N - N

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

ISO 6579Concordance

Ref. / Alt.

BPW cold (O/N)


PRODUCTS" category

Type of

contamination

(Natural/

Artificial)

Type of salmo




Final result

reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



short "SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C



short "SOD

Confirmation"

Other

confirmation

tests, if required

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

C72 Raw milk cheese 2 Raw milk products CN S.Dublin6704552

S.spp/ / /

CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / + - N - N


productsCA I8 S.diarizonae

7304552

S.enterica

arizonae

+ +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C47 Creamed milk powderMilk powders and dairy


7304552

S.enterica

arizonae

+ +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C48Half-creamed milk

powder



7304552

S.enterica

arizonae

+ +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


batch 119



7304552

S.enterica

arizonae

+ +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


batch 131



7304552

S.enterica

arizonae

+ +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O



7304552

S.enterica

arizonae

+ +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

C52Sodo-calcium

caseinate


productsCA I22 S.4,[5],12:-:-

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O



6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O



6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


batch 122



6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O



C57Sodo-calcium

caseinate








batch 131



Lecture

galerie

biochimique =

S.diarizonae

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

D1 Saithe fillet Raw fish products - / - / / /CS: abs

+ F: 1cb / / /

CS: abs

+ F: 1cb / / / - - O - O

D2 Salmon slice Raw fish products - / - / / /CS: abs

+ F: 2ctrv/ / /

CS: abs

+ F: 2ctrv/ / / - - O - O

D3 Nile perch fillet Raw fish products - / - / / /CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 2cb cv/ / / - - O - O

D4 Greenland halibut fillet Raw fish products - / - / / /CS: abs

+ F: 1cb / / /

CS: abs

+ F: 1cb / / / - - O - O

D5 Frozen fish (Atherina boyeri ) Raw fish products - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D6 Frozen shelled northern shrimp Raw fish products - / - / / / abs col / / / abs col / / / - - O - O

D7Frozen wild raw Nicaraguan

shrimpsRaw fish products - / - / / /

CS: cr pâles

IR et GFR

+ F: 0 + nr/ox+ /

CS: cr pâles IR

et GFR

+ F: 0 + nr/ox+ / - - O - O

D8 Frozen pangas fillet Raw fish products - / - / / /CS: abs

+ F: 3 cb ctrv/ / /

CS: abs

+ F: 3 cb ctrv/ / / - - O - O

D9 Frozen raw sardines Raw fish products - / - / / / abs col / / / abs col / / / - - O - O

D10 Frozen seafood cocktail Raw fish products - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

D41 Frozen green beans Raw vegetables - / - / / /CS: abs

+ F: 1cb / / /

CS: abs

+ F: 1cb / / / - - O - O

D11 Baltra giant squid Raw fish products - / - / / / abs col / / / abs col / / / - - O - O

D12 Nordland lumpfish eggs Raw fish products - / - / / / abs col / / / abs col / / / - - O - O

D13 Klaas Puul seafood Raw fish products - / - / / /CS: abs

+ F: 2cb cg/ / /

CS: abs

+ F: 2cb cg/ / / - - O - O

D18 Mullet pâté with tarragon/lemon Raw fish products CAI103 S.London

(13.IAA.2152.2)

6701512

s.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D19 Cooked shrimp Raw fish products CAI103 S.London

(13.IAA.2152.2)

6704512

s.spp+ + +

CS: cp

+ F: 1ctrv- + +

CS: cp

+ F: 1ctrv- + + + + O + O

D20 Saithe fillet Raw fish products CAI49

S.Gallinarum- + nr + (latex +)

CS:

Rpcp(1col)

+ F: 2cb

nr nr nrsalsa+(xld ctr) ox -

latex+

CS: Rpcp

+ F: 2cbnr nr nr

salsa+(xld ctr)

ox - latex+- + N + N

D45 Andros pineapple juice Raw vegetables - / - / / / abs col / / / abs col / / / - - O - O

D46 Banana Raw vegetables CA I54 S.Anatum6704552

s.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D47 Broccoli Raw vegetables CA I54 S.Anatum6704552

s.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

D48 Cucumber Raw vegetables CA I20 S.Chester6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D49 Yellow courgette Raw vegetables CA I20 S.Chester6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D50 Tomato Raw vegetables CA I20 S.Chester6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D51 Button mushrooms Raw vegetables CA I20 S.Chester6704752

S.spp+ + +

CS: cp

+ F: 3cb- + +

CS: cp

+ F: 3cb- + + + + O + O

D52 Red pepper Raw vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D53 Yellow pepper Raw vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D54 Green pepper Raw vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

Sample Product name


PRODUCTS:

VEGETABLES, FISH


category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"



short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result

long "SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C


protocol Final result short

"SOD

Confirmation"

Other confirmation

tests, if required

Suspicious

colonies and

natural flora

ISO 6579

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C




Concordance

Ref. / Alt.

BPW cold (O/N)

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Sample Product name


PRODUCTS:

VEGETABLES, FISH


category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"



short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result

long "SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other confirmation

tests, if required

Suspicious

colonies and

natural flora

ISO 6579

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C




Concordance

Ref. / Alt.

BPW cold (O/N)

D55 Banana Raw vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D56 Tomato Raw vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D57 Cucumbers Raw vegetables - / - / / / abs col / / / abs col / / / - - O - O

D58 Broccoli Raw vegetables - /4105112

Hafnia alvei/ / /

CS: abs

+ F: 1cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D59 Andros pineapple juice Raw vegetables - / - / / / abs col / / / abs col / / / - - O - O

D60 Yellow courgette Raw vegetables - / - / / / abs col / / / abs col / / / - - O - O

D61 Fish soup Raw fish products CAI49

S.Gallinarum

4004112

S.Gallinarum+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D62 Salmon pudding Raw fish products CAI49

S.Gallinarum- + + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N

D63 Haddock fillet Raw fish products CAI49

S.Gallinarum- / / /

CS: abs

+ F: 1cb / / /

CS: abs

+ F: 1cb / / / - - O - O

D31 Salad 4th range vegetables - / - / / /CS: abs

+ F: 3cb / / /

CS: abs

+ F: 3cb / / / - - O - O

D32 Sprouted fenugreek seeds 4th range vegetables - / - / / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

D33 Sprouted alfalfa seeds 4th range vegetables - / - / / /CS: abs

+ F: 3cb / / /

CS: abs

+ F: 3cb / / / - - O - O

D34 Sprouted radish seeds 4th range vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D35 Sprouted sunflower seeds 4th range vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D36 Sprouted fennel seeds 4th range vegetables - / - / / /CS: abs

+ F: 3cb / / /

CS: abs

+ F: 3cb / / / - - O - O

D37 Sprouted Protimix seds 4th range vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D38 Sprouted red radish seeds 4th range vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D39 Organic sprouted pear seeds 4th range vegetables - / - / / /CS: abs

+ F: 2cb / / /

CS: abs

+ F: 2cb / / / - - O - O

D40 Sprouted watercress seeds 4th range vegetables - / - / / /CS: abs

+ F: 3cb ctr/ / /

CS: abs

+ F: 3cb ctr/ / / - - O - O

D64 Rose trout Raw fish products CA I54 S.Anatum6704552

S.spp+ + +

CS: cp

+ F: 4cb cbe- + +

CS: cp

+ F: 4cb cbe- + + + + O + O

D65 Green pepper Raw vegetables CA I80 S.Rissen6704752

S.spp/ / /

CS: abs

+ F: 3cb / / /

CS: abs

+ F: 3cb / / / + - N - N

D14 Sea bream fillet -20 °C Raw fish products CAI103 S.London

(13.IAA.2152.2)

6704512

S.spp+ + +

CS: cp

+ F: 3cb- + +

CS: cp

+ F: 3cb- + + + + O + O

D15 Wild shelled mussels -20 °C Raw fish products CAI103 S.London

(13.IAA.2152.2)

6704512

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

D16 Alaska pollock fillet (-20 °C) Raw fish products CAI103 S.London

(13.IAA.2152.2)

6704512

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

D17 Calamari dips -20 °C Raw fish products CAI103 S.London

(13.IAA.2152.2)

6704512

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D42 Organic frozen cauliflower Raw vegetables CA I54 S.Anatum - + + +CS: cp

+ F: 3cb- + +

CS: cp

+ F: 3cb- + + - + N + N

D43 Organic frozen carrots Raw vegetables CA I54 S.Anatum6704552

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

D44 Garden vegetables Raw vegetables CA I54 S.Anatum6704552

S.spp+ + +

CS: cp

+ F: 3cb- + +

CS: cp

+ F: 3cb- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

Sample Product name


PRODUCTS:

VEGETABLES, FISH


category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"



short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result

long "SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other confirmation

tests, if required

Suspicious

colonies and

natural flora

ISO 6579

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C




Concordance

Ref. / Alt.

BPW cold (O/N)

D66 Mixed salad 4th range vegetables CA I3. S.salamae6704512

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

D67Young red, Batavia, romaine

lettuce leaves4th range vegetables CA I3. S.salamae

6704512


CS: pcp

+ F: 1cbnr nr nr salsa+ latex + ox-

CS: pcp

+ F: 1cbnr nr nr

salsa+ latex +

ox-+ + O + O

D68Young red, green, chard, rocket

lettuce leaves4th range vegetables CA I3. S.salamae

6704512

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

D69 Lamb's lettuce 4th range vegetables CA I3. S.salamae6704512

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

D70 Heart of lettuce 4th range vegetables CA I3. S.salamae6704512


CS: pcp

+ F: 1cbnr nr nr salsa+ latex + ox-

CS: pcp

+ F: 1cbnr nr nr

salsa+ latex +

ox-+ + O + O

D71

Mixture of autumn red

endive/lamb's lettuce/ young

leaves

4th range vegetables CA I3. S.salamae6704512

S.spp+ + +

CS: pcp

+ F: 1cb- + +

CS: pcp

+ F: 1cb- + + + + O + O

D72 Fresh mint herbs 4th range vegetables CA I62. S.Cubana6704752

S.spp+ + +

CS: cp

+ F: 2cb- + +

CS: cp

+ F: 2cb- + + + + O + O

D73 Fresh chive herbs 4th range vegetables CA I62. S.Cubana6704752


CS: abs

+ F: 2cb/ / /

(abs "normale" car

1 col)

CS: pcp

+ F: 2cbnr nr nr

salsa+ latex +

ox-+

D74 Fresh dill herbs 4th range vegetables CA I62. S.Cubana6704752

S.spp+ + +

CS: pcp

+ F: 2cb- + +

CS: pcp

+ F: 2cb- + + + + O + O

D75 Fresh coriander herbs 4th range vegetables CA I62. S.Cubana6704752

S.spp+ + +

CS: pcp

+ F: 2cb- + +

CS: pcp

+ F: 2cb- + + + + O + O

D76 Trout 1 Raw fish products CN S.Virshow4604752

S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 1cb- + + + + O + O


S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


S.spp+ +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

Ø (car 1 seule colonie qui a été prélevée

pour faire la confirmation 16H)

Ø (car 1 seule colonie qui a été prélevée

pour faire la confirmation 16H)

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp


eggs CA

I15 S.

Heidelberg

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


eggs CA

I15 S.

Heidelberg

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


eggs - / - / / / abs col / / / abs col / / / - - O - O






eggs CA I52 S.Napoli

6704552

S.spp/ / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / + - N - N




eggs - / - / / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

E1 Ground nutmeg spices/cocoa Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O

E2Smoked crustaceans in

powder formspices/cocoa Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O

E3 Herbes de Provence spices/cocoa Iso Spé VS One D standard - / - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

E4 Indian mix spices/cocoa Iso Spé VS One D standard - / - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

E5 Mexican seasoning spices/cocoa Iso Spé VS One D standard - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

E6Caramelised cocoa bean

chipsspices/cocoa Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O


chickenspices/cocoa Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O

E8 Cocoa powder spices/cocoa Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O

E9 Dark chocolate nuggets spices/cocoa Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O

E10 44% cocoa bars spices/cocoa Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O



I111

S.Senftenberg

(3240/39/81)

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


eggs Iso Spé VS One D standard - / - / / /

CS: abs

+ F: 1ctr et

GFR

/ / /

CS: abs

+ F: 1ctr et

GFR

/ / / - - O - O

E51 Bulk egg whites Pasteurised and powdered


I111

S.Senftenberg

(3240/39/81)

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O



E53 Bulk whole eggs Pasteurised and powdered

eggs CA I44 S.Newport

6704552

S.spp/ / /

CS: abs

+ F: 1ctr et

GFR

/ / /

CS: abs

+ F: 1ctr et

GFR

/ / / + - N - N


eggs Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O


eggs Iso Spé VS One D standard - / - / / /

CS: abs

+ F: 1ctr et

GFR

/ / /

CS: abs

+ F: 1ctr et

GFR

/ / / - - O - O

E56 Bulk egg whitesPasteurised and powdered

eggs Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O


eggs Iso Spé VS One D standard CA I26 S.Bredeney

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


eggs Iso Spé VS One D standard CA I26 S.Bredeney

6704552

S.spp/ / /

CS:cp

+ F: 0+ nr/ox+ /

CS:cp

+ F: 0+ nr/ox+ / + - N - N

ISO 6579Sample Product name

Type of "INGREDIENTS &

SPECIFIC FOODS"

category

Type of

contamination

(Natural/

Artificial)

Type of salmo FeaturesOther

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Other

confirmation

tests, if required



short "SOD

Confirmation"

Final result short

"SOD

Confirmation"

Salmonella One Day

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C



reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

WORK UPBuffered Peptone Water (BPW) supplemented, incubated for 16 hours at 41.5 °C +/- 1 °C


Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp



SPECIFIC FOODS"

category

Type of

contamination

(Natural/

Artificial)


confirmation

tests, if

required

Suspicious

colonies and

natural flora

Other

confirmation

tests, if required



short "SOD

Confirmation"

Final result short

"SOD

Confirmation"

Salmonella One Day

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C



reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage

of boxes 72

hours at 5 °C

+/- 3 °C



Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference


eggs CA I26 S.Bredeney

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E21 Infant cereal powder Infant type ingredients - / - / / / abs col / / / abs col / / / - - O - O

E22Infant cereal powder cocoa

flavourInfant type ingredients - / - / / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O


flavourInfant type ingredients - / - / / / abs col / / / abs col / / / - - O - O

E24Infant cereal powder

vanilla/cocoa flavourInfant type ingredients - / - / / / abs col / / / abs col / / / - - O - O

E25Infant milk powder, age 1 to

3 years, with probioticsInfant type ingredients - / - / / / abs col / / / abs col / / / - - O - O


grains from 8 monthsInfant type ingredients - / - / / / abs col / / / abs col / / / - - O - O

E27

Infant ready-made meal,

aubergine, tomato paste, 8

months

Infant type ingredients - / - / / / abs col / / / abs col / / / - - O - O

E28

Infant ready-made dish, small

vegetables, turkey stew, 8

months

Infant type ingredients - / - / / / abs col / / / abs col / / / - - O - O


flavour, 6 monthsInfant type ingredients - / - / / / abs col / / / abs col / / / - - O - O


green vegetable and rice soupInfant type ingredients - / - / / / abs col / / / abs col / / / - - O - O

E11 Ground pepper spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas6704752

S.spp/ / /

CS: abs

+ F: 3cb/ / /

CS: abs

+ F: 3cb/ / / + - N - N

E12 Mexican spices, batch 1 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra6704752

S.spp+ + +

CS: pcp

+ F: 2cb- + +

CS: pcp

+ F: 2cb- + + + + O + O

E13 Herbes de Provence, batch 1 spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - + + +CS: pcp

+ F: 2cb- + +

CS: pcp

+ F: 2cb- + + - + N + N

E14 Indian mix, batch 1 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra6704752

S.spp/ / /

CS: abs

+ F: 4cb/ / /

CS: abs

+ F: 4cb/ / / + - N - N

E16Caramelised, roasted cocoa

bean chipsspices/cocoa CA I79 S.Caracas

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E17 Cocoa bars spices/cocoa CAI106

S.Tshiongue

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E18 Dark chocolate nuggets 50% spices/cocoa CAI106

S.Tshiongue - + + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N


cheesespices/cocoa CA

I106

S.Tshiongue

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E20 100% cocoa powder spices/cocoa CAI106

S.Tshiongue

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


vanilla flavourInfant type ingredients CA

I74

S.Hvittingfoss

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


cocoa flavourInfant type ingredients CA

I74

S.Hvittingfoss

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


flavour (12 months and +)Infant type ingredients CA

I74

S.Hvittingfoss

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


grains from 8 monthsInfant type ingredients CA

I74

S.Hvittingfoss

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E36Infant cereal powder natural

1st grainsInfant type ingredients CA

I74

S.Hvittingfoss

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E37Infant ready-made meal, petit

pois and tropical sole in creamInfant type ingredients CA I62. S.Cubana

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E39Infant dairy vanilla flavour (6

months and +)Infant type ingredients CA I22 S.4,[5],12:-:-

6504752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp



SPECIFIC FOODS"

category

Type of

contamination

(Natural/

Artificial)


confirmation

tests, if

required

Suspicious

colonies and

natural flora

Other

confirmation

tests, if required



short "SOD

Confirmation"

Final result short

"SOD

Confirmation"

Salmonella One Day

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C



reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage

of boxes 72

hours at 5 °C

+/- 3 °C



Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference


flavour, 6 monthsInfant type ingredients CA I22 S.4,[5],12:-:-

6504752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E64 Mexican spices, batch 2 spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - + + +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N

E65Herbes de Provence, batch

2spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - + + +

CS: cp

+ F: 1cb- + +

CS: cp

+ F: 1cb- + + - + N + N

E66 Indian mix, batch 2 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

E67 Colombo powder spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

E34Infant cereal powder, cocoa

flavour (8 months)Infant type ingredients CA

I74

S.Hvittingfoss

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


spinach salmonInfant type ingredients CA I62. S.Cubana

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E60 dried pasteurised eggs Pasteurised and powdered

eggs CA I61 S.Poona

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E61 Egg white powderPasteurised and powdered

eggs CA I61 S.Poona

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E62 Dehydrated egg whitesPasteurised and powdered

eggs CA I61 S.Poona

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E63 Egg yolks Pasteurised and powdered

eggs CA I61 S.Poona

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

E68 Sweet pepper, batch 1 spices/cocoa Iso Spé VS One D standard CA I79 S.Caracas - + + +CS: cp

+ F: 1cb- + +

CS: cp

+ F: 1cb- + + - + N + N

E69 Cinnamon, batch 1 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra6704752

S.spp/ / / abs col / / / abs col / / / + - N - N

E70 Sweet pepper, batch 2 spices/cocoa Iso Spé VS One D standard CA I105 S.Saphra - + + +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp

F53 Sauteed veal Meat - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F54 Chicken breast Chicken meat - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F55 Open cauldron 1 Meat CN S.Typhimurium 6704752 S.spp + + +

CS: cp

+ F: 4cb ctr

cbe

- + +

CS: cp

+ F: 4cb ctr

cbe

- + + + + O + O

F56 Open cauldron 2 Meat CN S.Gloucester 6704552 S.spp + + +CS: pcp

+ F: 3cb ctr- + +

CS: pcp

+ F: 3cb ctr- + + + + O + O

F58 Roast pork fillet Meat - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F59 Wild boar sauté Meat - / - / / /CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 2cb cv/ / / - - O - O

F60 Lamb neck Meat - / - / / /CS: abs

+ F: 2cb cv/ / /

CS: abs

+ F: 2cb cv/ / / - - O - O

F61 Beef shank Meat - / - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

F62 Veal shoulder Meat - / - / / /CS: abs

+ F: 3cb ctr/ / /

CS: abs

+ F: 3cb ctr/ / / - - O - O

F63 Turkey tagine Chicken meat - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F64 Turkey saute Chicken meat - /

- aeromonas

hydrophila

(Profil dtx)

/ nr /CS: abs

+ F: 2cb ctr/ / / (abs car 1 col)

CS: abs

+ F: 2cb ctr/ / / - - O - O

F65 Guinea fowl supreme Chicken meat - / - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

F66 Turkey breast Chicken meat - / - / / /CS: abs

+ F: 3cb ctr/ / /

CS: abs

+ F: 3cb ctr/ / / - - O - O

F67 Chicken breast Chicken meat - / - / / /CS: abs

+ F: 3cb cbl ctr/ / /

CS: abs

+ F: 3cb cbl ctr/ / / - - O - O

F68 Chicken liver giblets Chicken meat - /

3704553

citrobacter

braakii

/ / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

F69

Turkey cutlet beaten

thin and rolled with

stuffing

Chicken meat - / - / / /CS: abs

+ F: 2cb cbl/ / /

CS: abs

+ F: 2cb cbl/ / / - - O - O

F70 Duck thigh Chicken meat - / - / / /CS: abs

+ F: 2cb cbl/ / /

CS: abs

+ F: 2cb cbl/ / / - - O - O

F71 Chicken thigh Chicken meat - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F72 1/2 Dry ham Salted/salt-cured meats - / - / / / abs col / / / abs col / / / - - O - O

F73 Smoked breast Salted/salt-cured meats - / - / / / abs col / / / abs col / / / - - O - O

F49 Pork chipolatas Salted/salt-cured meats - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F50 Salami Salted/salt-cured meats - / - / / / abs col / / / abs col / / / - - O - O

F51 Smoked bacon Salted/salt-cured meats - / - / / /CS: abs

+ F: 2cbe cb/ / /

CS: abs

+ F: 2cbe cb/ / / - - O - O

F52 Merguez sausage Salted/salt-cured meats - / - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F57 Speak montana Salted/salt-cured meats - / - / / / abs col / / / abs col / / / - - O - O

F58 1/2 Vendée ham IGP Salted/salt-cured meats - / - / / / abs col / / / abs col / / / - - O - O

F59 Rosette Salted/salt-cured meats - / - / / /CS: abs

+ F: 1ctrv/ / /

CS: abs

+ F: 1ctrv/ / / - - O - O

ISO 6579Sample Product nameType of "MEAT 375g"

category

Type of

contamination

(Natural/ Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"






short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result long

"SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other

confirmation

tests, if required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp


category

Type of

contamination


Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"






short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result long

"SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other

confirmation

tests, if required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

F60 Smoked breast Salted/salt-cured meats - / - / / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

F3 Ground steak Meat CA I39 S.Montevideo 2704552 S.spp + nr + (latex + )CS: pcp


salsa+(latex+

ox-)

CS: pcp

+ F: 2cb cbl- + + + + O + O

F4 Scalloped pork ham Meat CA I39 S.Montevideo 2704552 S.spp + nr + (latex + )CS: pcp


salsa+(latex+

ox-)

CS: pcp

+ F: 2 cb ctrv- + + + + O + O

F5 Under-side of beef Meat CA I39 S.Montevideo 2704552 S.spp + nr + (latex + )CS: pcp


salsa+(latex+

ox-)

CS: pcp


salsa+(latex+

ox-)+ + O + O

F6 Sauté of veal for

stewingMeat CA I39 S.Montevideo 2704552 S.spp + nr + (latex + )

CS: pcp

+ F: 2 cb ctrv

cbl

nr nr nrsalsa+(latex+

ox-)

CS: pcp

+ F: 2 cb ctrv

cbl

- + + + + O + O

F9 Turkey cutlet Chicken meat CA I9 S.Houtenae - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

F10 Chicken breast Chicken meat CA I9 S.Houtenae 6504552 S.spp + nr+ (latex +/-

vers- )

CS: pcp

+ F: 1cbnr nr nr

salsa+ (latex +/-

vers - ox-)

CS: pcp

+ F: 1cb- +/- +/- salsa+ + + O + O

F11 Turkey thigh Chicken meat CA I9 S.Houtenae - + nr+ (latex +/-

vers- )

CS: pcp


salsa+ (latex +/-

vers - ox-)

CS: pcp


salsa+ (latex

+/- vers - ox-)- + N + N

F12Sauteed pieces of

turkeyChicken meat CA I9 S.Houtenae - + nr

+ (latex +/-

vers- )

CS: pcp


salsa+ (latex +/-

vers - ox-)

CS: pcp

+ F: 2 cb ctrv- +/- +/- salsa+ - + N + N

F14 Danish salami Salted/salt-cured meats CA I1 S.Bongori - / / / abs col / / / abs col / / / - - O - O

F16 Smoked sausages Salted/salt-cured meats CA I1 S.Bongori 6504552 S.spp + + +CS: cp

+ F: 1cb- + +

CS: cp

+ F: 1cb- + + + + O + O

F17 Semi-salted pork Salted/salt-cured meats CA I1 S.Bongori - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O

F18 Horse/pork saveloy Salted/salt-cured meats CA I1 S.Bongori - / / /CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / - - O - O


(2047/25/22)6704552 s.spp + nr + (latex + )

CS: pcp


salsa+(latex+

ox-)

CS: pcp


salsa+(latex+

ox-)+ + O + O

F21 Chicken drumsticks Chicken meat CA I57 S.Regent 6704772 s.spp + nr + (latex +)CS: pcp


salsa + (xld- cj)

latex+ ox-

CS: pcp


salsa + (xld-

cj) latex+ ox-+ + O + O

F22 Turkey cutlet Chicken meat CA I57 S.Regent 6704772 s.spp / / /CS: abs

+ F: 4cb ctr/ / /

CS: abs

+ F: 4cb ctr/ / / + - N - N

F23 Chicken liver confit Salted/salt-cured meats CA I73 s.Virchow 6704752 s.spp / / /CS: abs

+ F: 3cb ctr/ / /

CS: abs

+ F: 3cb ctr/ / / + - N - N

F24 Chicken gizzard confit Salted/salt-cured meats CA I57 S.Regent 6704772 s.spp + + + CS: pcp

+ F: 2 cb ctrv- + +

CS: pcp

+ F: 2 cb ctrv- + + + + O + O

F25 Rosette Salted/salt-cured meats CA I65 S. Kedougou 6704752 s.spp + + +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

F26Garlic-cooked

sausage Salted/salt-cured meats CA I65 S. Kedougou 6704752 s.spp + + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

F27 Strong Chorizo Salted/salt-cured meats CA I65 S. Kedougou - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

F28 Knaki Salted/salt-cured meats CA I65 S. Kedougou 6704752 s.spp + + +CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

F1 Rabbit strips -20 °C Meat CA I39 S.Montevideo 2704552 S.spp + nr + (latex +)CS: pcp


salsa+(latex+

ox-)

CS: pcp


salsa+(latex+

ox-)+ + O + O

F7 chicken breast -20 °C Chicken meat CA I9 S.Houtenae - + nr+ (latex +/-

vers- )

CS: pcp


salsa+ (latex +/-

vers - ox-)

CS: pcp


salsa+ (latex

+/- vers - ox-)- + N + N

F8 Chicken thigh -20 °C Chicken meat CA I9 S.Houtenae 6704552 s.spp + +/- +CS: pcp

+ F: 2 cb ctrv- +/- +/- salsa+

CS: pcp

+ F: 2 cb ctrv- +/- +/- salsa+ + + O + O


(2047/25/22)- / / /

CS: abs

+ F: 3cb/ / /

CS: abs

+ F: 3cb/ / / - - O - O

F30 Turkey breast cube Chicken meat CA I83 S.Bardo 6704552 S.spp + + +CS: pcp

+ F: 2cb- + +

CS: pcp

+ F: 2cb- + + + + O + O

Annexe 3

Oxydase

Latex

Salmonella

spp

Oxydase

Latex

Salmonella

spp


category

Type of

contamination


Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"






short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result long

"SOD

Confirmation"

2nd reading after

storage of boxes

72 hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other

confirmation

tests, if required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

F32 Halal chicken breast Chicken meat CA I83 S.Bardo 6704552 S.spp + nr + (latex +)CS: pcp


salsa+(latex+

ox-)

CS: pcp

+ F: 2 cb ctrv- + + + + O + O

F33 Chicken thigh Chicken meat CA I83 S.Bardo 6704552 S.spp + nr + (latex +)CS: pcp


salsa+(latex+

ox-)

CS: pcp


salsa+(latex+

ox-)+ + O + O

F34 Duck thigh Chicken meat CA I83 S.Bardo 6704552 S.spp + nr + (latex +)CS: pcp


salsa+(latex+

ox-)

CS: pcp


salsa+(latex+

ox-)+ + O + O

F35 Merguez sausage Salted/salt-cured meats CA I85 S.Derby 6704752 S.spp + nr + (latex +)CS: cr

+ F: 2cb ctrnr nr nr

salsa+(latex+

ox-)

CS: cr

+ F: 2cb ctr- + + + + O + O

F36 Bacon Salted/salt-cured meats CA I85 S.Derby 6704752 S.spp + nr + (latex +)CS: pcp


salsa+(latex+

ox-)

CS: pcp

+ F: 2 cb ctrv- + + + + O + O

F37 Chorizo Salted/salt-cured meats CA I85 S.Derby - / / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

F38 Rosette Salted/salt-cured meats CA I85 S.Derby 6704752 S.spp + + +CS: cp

+ F: 2cb ctr- + +

CS: cp

+ F: 2cb ctr- + + + + O + O

F39 Salami Salted/salt-cured meats CA I85 S.Derby 6704752 S.spp + nr + (latex +)CS: pcp


salsa+(latex+

ox-)

CS: pcp


salsa+(latex+

ox-)+ + O + O

F40Turkey thighs and

breastsChicken meat CA I29 S.Abortusovis 6704752 S.spp + + +

CS: cp

+ F: 2cb ctr- + +

CS: cp

+ F: 2cb ctr- + + + + O + O

F41 Pâté Salted/salt-cured meats CA I29 S.Abortusovis 6704752 S.spp + nr + (latex +)CS: pcp


salsa+(latex+

ox-)

CS: pcp

+ F: 2 cb ctrv- + + + + O + O

F42 Pork loin for roasting Meat CA I29 S.Abortusovis 6704752 S.spp + + +CS: pcp

+ F: 2 cb ctrv- + +

CS: pcp

+ F: 2 cb ctrv- + + + + O + O

F44 Ground meat, 8628,3 Meat CA I29 S.Abortusovis - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

F45 Ground meat Meat CA I28 S.Abortusequi - / / /CS: abs

+ F: 2cb cbl/ / /

CS: abs

+ F: 2cb cbl/ / / - - O - O

F46 Beef, batch 1 Meat CA I26 S.Bredeney 6704552 S.spp + + +CS: cp

+ F: 1cb- + +

CS: cp

+ F: 1cb- + + + + O + O

F47 Beef, batch 2 Meat CA I26 S.Bredeney 6704552 S.spp + + +CS: cp

+ F: 2cg cb- + +

CS: cp

+ F: 2cg cb- + + + + O + O

F48 Pork loin -20 °C Meat CAI113 S.Enteritidis

(2047/25/22)6704552 S.spp + + +

CS: cp

+ F: 2cb cbl- + +

CS: cp

+ F: 2cb cbl- + + + + O + O

F74Ground meat, 20%

MG Meat CA

I107 S.Montevideo

(16IAA343,1)6704552 S.spp + + +

CS: cp

+ F: 2cb ctrv- + +

CS: cp

+ F: 2cb ctrv- + + + + O + O

F75 Beef steak for grilling Meat CAI107 S.Montevideo

(16IAA343,1)6704552 S.spp + + +

CS: cp

+ F: 2cb ctr- + +

CS: cp

+ F: 2cb ctr- + + + + O + O

F76Lamb shoulder for

roasting Meat CA

I107 S.Montevideo

(16IAA343,1)

6704552

S.Spp/ / /

CS: abs

+ F: 2cb ctrv/ / /

CS: abs

+ F: 2cb ctrv/ / / + - N - N

F77 Pork loin for roasting Meat CA

I108

S.Typhimurium

(15IAA10808,1)

6704552

S.Spp+ + +

CS: cp

+ F: 3cv ctrv- + +

CS: cp

+ F: 3cv ctrv- + + + + O + O

F78 Chicken breast Chicken meat CA

I108

S.Typhimurium

(15IAA10808,1)

6704552

S.Spp+ + +

CS: cp

+ F: 3cv ctrv- + +

CS: cp

+ F: 3cv ctrv- + + + + O + O

F79 Turkey thigh Chicken meat CA

I108

S.Typhimurium

(15IAA10808,1)

6704552

S.Spp+ + +

CS: cp

+ F: 3cv ctrv- + +

CS: cp

+ F: 3cv ctrv- + + + + O + O

F80 Halal turkey cutlet Chicken meat CAI109 S.Infantis

(15IAA10481,1)6704752 S.spp + nr + (latex +)

CS: pcp

+ F: 3cv ctrvnr nr nr

salsa+(latex+

ox-)

CS: pcp

+ F: 3cv ctrv- + + + + O + O

F81 Salami Salted/salt-cured meats CAI109 S.Infantis

(15IAA10481,1)6704752 S.spp + + +

CS: Rcp

+ F: 0- + +

CS: Rcp

+ F: 0- + + + + O + O

F82 Pâté Salted/salt-cured meats CAI110 S.Ohio

(15IAA C1319)6704752 S.spp + + +

CS: cp

+ F: 0- + +

CS: cp

+ F: 0- + + + + O + O

F83 Natural bacon Salted/salt-cured meats CAI110 S.Ohio

(15IAA C1319)6704752 S.spp + + +

CS: cp

+ F: 2cb ctrv- + +

CS: cp

+ F: 2cb ctrv- + + + + O + O

Annexe 3

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

short protocol

Latex

Salmonella

spp

Latex

Salmonella

spp

G1


1 year

(690,000 CFU/g)

with probiotics - / - / / /CS: abs

+ F: 1cb/ /

CS: abs

+ F: 1cb/ / - - O - O

G2


6 months

(55,000 CFU/g)

with probiotics - / - / / / abs col / / abs col / / - - O - O

G3


months

(110,000 CFU/g)



(790,000 CFU/g)with probiotics - / - / / / abs col / / abs col / / - - O - O

G5


to 3 years

(540,000 CFU/g)


G6


6 months

(80,000 CFU/g)


G7


formula

(93,000 CFU/g)


G8


months

(5,900,000 CFU/g)


G9

Organic growing-up

milk, from 10 months

to 3 years


G10


to 6 months

(3,700,000 CFU/g)


G11


to 3 years

(540,000 CFU/g)

with probiotics CA I67 S.Minnesota6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O


(790,000 CFU/g)with probiotics CA I67 S.Minnesota

6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G13


1 year

(690,000 CFU/g)


S.Tshiongue

6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G14


6 months

(55,000 CFU/g)


S.Tshiongue

6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G15


formula

(93,000 CFU/g)

with probiotics CA I61 S.Poona6704752

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G16


months

(5,900,000 CFU/g)

with probiotics CA I61 S.Poona6704752

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G17


to 6 months

(3,700,000 CFU/g)


7504552

S.enterica.

arizonae

+ + +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G18


months

(110,000 CFU/g)


7504552

S.enterica.

arizonae

+ + +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G19


6 months

(80,000 CFU/g)


7504552

S.enterica.

arizonae

+ + +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G20.2

Organic growing-up

milk, from 10 months

to 3 years

with probiotics CA

I104 S.

Typhimurium

(14.IAA. 1000

6504552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O


monthsWithout probiotics - / - / / / abs col / / abs col / / - - O - O


1 year Without probiotics - / - / / / abs col / / abs col / / - - O - O

Sample Product name


POWDER AND



Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if

required

Other

confirmation

tests, if required

Final result

short "SOD

Confirmation"

Final result

reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

ISO 6579

WORK UP

Suspicious

colonies and

natural flora

Result by

alternative with

storage BPW

72 hours at 5

°C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)



Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Concordance

Ref. / Alt.

cold boxes

(O/N)

Salmonella One Day

Annexe 3

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

short protocol

Latex

Salmonella

spp

Latex

Salmonella

spp

Sample Product name


POWDER AND



Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if

required

Other

confirmation

tests, if required

Final result

short "SOD

Confirmation"

Final result

reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

ISO 6579

WORK UP

Suspicious

colonies and

natural flora

Result by

alternative with

storage BPW

72 hours at 5

°C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)



Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Concordance

Ref. / Alt.

cold boxes

(O/N)

Salmonella One Day

G23Infant milk, from


G24

Infant milk growth


years

Without probiotics - / - / / / abs col / / abs col / / - - O - O

G25

Infant growth milk,


years

Without probiotics - / - / / / abs col / / abs col / / - - O - O




1 year Without probiotics - / - / / / abs col / / abs col / / - - O - O


months Without probiotics - / - / / / abs col / / abs col / / - - O - O






monthsWithout probiotics CA I11 S.indica - / / / abs col / / abs col / / - - O + N


monthsWithout probiotics CA I11 S.indica

7504552

S.enterica.

arizonae

/ / / abs col / / abs col / / + - N + O


monthsWithout probiotics CA

I104 S.

Typhimurium

(14.IAA. 1000

6504552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O


1 year Without probiotics CA

I104 S.

Typhimurium

(14.IAA. 1000

6504552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O


monthsWithout probiotics CA I7 S.diarizonae

7604552

s.enterica

arizonae

+ +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G36 Infant milk, 6 months Without probiotics CA I7 S.diarizonae

7604552

s.enterica

arizonae

+ +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O



7604552

s.enterica

arizonae

+ +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G38.2

Infant growth milk,


years

Without probiotics CA I7 S.diarizonae

7604552

s.enterica

arizonae

+ +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O



7604552

s.enterica

arizonae

+ +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G40

Infant milk growth


years

Without probiotics CA I7 S.diarizonae

7604552

s.enterica

arizonae

+ +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G62 Dipotassium phosphate Raw materials - / - / / / abs col / / abs col / / - - O - O

G63 Acetyl L-carnitine Raw materials - / - / / / abs col / / abs col / / - - O - O

G64 Maltodextrin Raw materials - / - / / / abs col / / abs col / / - - O - O

G65Nature organic soy

liquid Raw materials - / - / / / abs col / / abs col / / - - O - O

+

Lecture galerie

biochimique =

S. diarizonae

Annexe 3

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

short protocol

Latex

Salmonella

spp

Latex

Salmonella

spp

Sample Product name


POWDER AND



Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if

required

Other

confirmation

tests, if required

Final result

short "SOD

Confirmation"

Final result

reference

Final result

short "SOD

Confirmation"

Final result

long "SOD

Confirmation"

2nd reading

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

ISO 6579

WORK UP

Suspicious

colonies and

natural flora

Result by

alternative with

storage BPW

72 hours at 5

°C +/- 3 °C

Concordance

Ref. / Alt.

BPW cold (O/N)



Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Concordance

Ref. / Alt.

cold boxes

(O/N)

Salmonella One Day

G66 Soluble starch Raw materials - / - / / / abs col / / abs col / / - - O - O

G67 Lactose monohydrate Raw materials - / - / / / abs col / / abs col / / - - O - O

G68 Organic sunflower oil Raw materials - / - / / / abs col / / abs col / / - - O - O

G69 Oily mix Raw materials - / - / / / abs col / / abs col / / - - O - O

G70 Potassium chloride Raw materials - / - / / / abs col / / abs col / / - - O - O

G71 Calcium hydroxide Raw materials - / - / / / abs col / / abs col / / - - O - O

G500 Powder lactoserum Raw materials CA

I54bis -

S.Anatum Adria

A00E007

6704552

s.spp/ / / abs col / / abs col / / + - N - N

G501 Caseinate powder Raw materials CA

I54bis -

S.Anatum Adria

A00E007

6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G502 Soft placto Raw materials CA

I54bis -

S.Anatum Adria

A00E007

6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G503 Rapeseed oil Raw materials CA

I54bis -

S.Anatum Adria

A00E007

6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G504 Sunflower oil Raw materials CA

I54bis -

S.Anatum Adria

A00E007

- + + +CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + - + N + N


I54bis -

S.Anatum Adria

A00E007

6704552

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O


I 114

S.Tennesse -

Adria Ad1171

6704752

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G507 Organic soy milk Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

6704752

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G508 Maltodextrin Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

6704752

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G509 Calcium caseinate Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

6704752

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

G510 Dextrose Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

6704752

s.spp+ + + abs col / /

(abs

"normale" car

1 col)

CS:cp

(1col)

+ F: 0

+ + + + O + O

G512 Glucose syrup Raw materials CA

I 114

S.Tennesse -

Adria Ad1171

6704752

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

Annexe 3

OxydaseLatex

Salmonella sppOxydase

Latex

Salmonella

spp


kittensFinished products for pets CA I25 S.Indiana

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H2 Beef pâté Finished products for pets CA I25 S.Indiana6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


small vegetablesFinished products for pets CA I25 S.Indiana

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H4 Pure beef and chicken Finished products for pets CA I47 S.Panama - / / / abs col / / / abs col / / / - - O - O

H5Beef liver vegetable

croquettesFinished products for pets CA I47 S.Panama 6504552

S.spp

/ / / abs col / / / abs col / / / + - N - N

H6 Frozen patties Finished products for pets CA I47 S.Panama 6504552

S.spp

+ + +CS: pcr

+ F: 0- + +

CS: pcr

+ F: 0- + + + + O + O

H7 Beef patties in sauce Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H8 Soft beef kibble Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H9 Smakoes Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H10Fruit biscuits for

rodents Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H11 Cabillaud kibbles Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H12 Bulk dog kibbles Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H13 Bulk cat kibbles Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H14 Beef pâté Finished products for pets - / - / / / abs col / / / abs col / / / - - O - O


small vegetablesFinished products for pets - / - / / / abs col / / / abs col / / / - - O - O

H16 Soft beef kibble Finished products for pets CAI70

S.Weltevreden

6704752


H17Cabillaud salmon cat

kibbles Finished products for pets CA

I70

S.Weltevreden

6704752


H18 Cat kibbles Finished products for pets CAI70

S.Weltevreden

6704752


H19 Dog kibbles Finished products for pets CAI70

S.Weltevreden

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H20Patties in sauce for

cats Finished products for pets CA

I70

S.Weltevreden

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H61 Veal terrine for cats Finished products for pets CAI70

S.Weltevreden

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


kittensFinished products for pets CA I20 S.Chester

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H63Chicken terrine for

dogsFinished products for pets CA I20 S.Chester

6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H21 Tureen 6740,1 Finished products for livestock - / - / / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

H22 Tureen 6740,4 Finished products for livestock - / - / / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

ISO 6579Sample Product name Type of "animal food" category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"






short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

Annexe 3

OxydaseLatex


Latex

Salmonella

spp


Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"






short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

H23Presoup for pork

6736,1Finished products for livestock - / - / / / abs col / / / abs col / / / - - O - O

H24Presoup for pork

6737,1Finished products for livestock - / - / / / abs col / / / abs col / / / - - O - O

H25Presoup for pork

6738,2Finished products for livestock - / - / / /

CS: abs

+ F: 1ctr/ / /

CS: abs

+ F: 1ctr/ / / - - O - O

H26Presoup for pork

6736,3Finished products for livestock - / - / / /

CS: abs

+ F: 1ctr/ / /

CS: abs

+ F: 1ctr/ / / - - O - O


composition of livestock feed- / - / / /

CS: abs

+ F: 3cb/ / /

CS: abs

+ F: 3cb/ / / - - O - O



CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O



CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O



CS: abs

+ F: 3cb/ / /

CS: abs

+ F: 3cb/ / / - - O - O

H27 Laying hen pellets Finished products for livestock - / - / / /CS: abs

+ F: 2cb ctr/ / /

CS: abs

+ F: 2cb ctr/ / / - - O - O

H28 Sheep growth pellets Finished products for livestock - / - / / /CS: abs

+ F: 2cb/ / /

CS: abs

+ F: 2cb/ / / - - O - O

H29 Horse pellets Finished products for livestock - / - / / /CS: abs

+ F: 2cb cbl/ / /

CS: abs

+ F: 2cb cbl/ / / - - O - O


composition of livestock feedCA I56 S.London - + + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N


composition of livestock feedCA I56 S.London - / / /

CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O


composition of livestock feedCA I56 S.London - / / / abs col / / / abs col / / / - - O - O



CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O


composition of livestock feedCA I66 S.Cerro - / / / abs col / / / abs col / / / - - O - O



CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O


composition of livestock feed- / - / / / abs col / / / abs col / / / - - O - O


composition of livestock feedCA I56 S.London

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O


composition of livestock feedCA I56 S.London - + + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + - + N + N

H57"Meat for animals"

veal

Primary raw ingredients in the

composition of livestock feedCA I90 S.Enteritidis

6704552

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

H58 Beef for animalsPrimary raw ingredients in the

composition of livestock feedCA I90 S.Enteritidis

6704552

S.spp+ + +

CS:cp

+ F: 1ctr- + +

CS:cp

+ F: 1ctr- + + + + O + O

H30 Gallus species pellets Finished products for livestock - / - / / /CS: abs

+ F: 1cb/ / /

CS: abs

+ F: 1cb/ / / - - O - O

H31 Gallus species pellets Finished products for livestock CA I64 S.Putten6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H32 Pig pellets Finished products for livestock CA I64 S.Putten6704752

S.spp+ + +

CS:cp

+ F: 1ctr- + +

CS:cp

+ F: 1ctr- + + + + O + O

Annexe 3

OxydaseLatex


Latex

Salmonella

spp


Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"






short "SOD

Confirmation"

Other

confirmation

tests, if required

Final result

long "SOD

Confirmation"

2nd reading

after storage of

boxes 72

hours at 5 °C

+/- 3 °C



"SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Concordance

Ref. / Alt.

BPW cold (O/N)

Result per

Reference

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Concordance

Ref. / Alt.

cold boxes

(O/N)

Result by

alternative

with storage

BPW 72 hours

at 5 °C +/- 3 °C

H33 Horse pellets Finished products for livestock CA I64 S.Putten6704752

S.spp+ + +

CS:cp

+ F: 1ctr- + +

CS:cp

+ F: 1ctr- + + + + O + O

H34 Laying hen pellets Finished products for livestock CA I64 S.Putten6704752

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H35 Sheep growth pellets Finished products for livestock CA I64 S.Putten6704752

S.spp+ + +

CS:cp

+ F: 2cb- + +

CS:cp

+ F: 2cb- + + + + O + O

H37 Bovine pellets Finished products for livestock CA I67 S.Minnesota6704552

S.spp+ + +

CS: cp

+ F: 1ctr- + +

CS: cp

+ F: 1ctr- + + + + O + O

H38 Turkey pellets Finished products for livestock CA I67 S.Minnesota6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H39 Hen pellets Finished products for livestock CA I67 S.Minnesota6704552

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

H40Soy/rapeseed livestock

pelletsFinished products for livestock CA I67 S.Minnesota

6704552

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

H59 BarleyPrimary raw ingredients in the

composition of livestock feedCA I66 S.Cerro

6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H60 RapeseedPrimary raw ingredients in the


6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H64 OatsPrimary raw ingredients in the


6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H65 FlaxseedPrimary raw ingredients in the


6704552

S.spp+ + +

CS:cp

+ F: 0- + +

CS:cp

+ F: 0- + + + + O + O

H66 PeasPrimary raw ingredients in the


6704552

S.spp+ + +

CS:cp

+ F: 1cb- + +

CS:cp

+ F: 1cb- + + + + O + O

H36 Rabbit breeding pellets Finished products for livestock CA I64 S.Putten6704752

S.spp+ + +

CS:cp

+ F: 2ctr cb- + +

CS:cp

+ F: 2ctr cb- + + + + O + O

Annexe 3

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

short protocol

Latex

Salmonella spp

Latex

Salmonella

spp

I41 Washing drain swab Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I42 Drain swab seed tray 6 Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I43 Drain swab seed tray 3 Surface samples - / - / / /CS: abs

+ F: 2cb/ /

CS: abs

+ F: 2cb/ / - - O - O

I44 Wringer swab Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I45 Film tub rug wipe Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I46 Mixer wipe Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I47 Combined floor wall wipe Surface samples - / - / / /CS: abs

+ F: 2cb/ /

CS: abs

+ F: 2cb/ / - - O - O

I48 Cold chamber bakery wipe Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I49 Floor+wall wipe Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I50Refrigerated column combined

wipeSurface samples - / - / / /

CS: abs

+ F: 2cb cv/ /

CS: abs

+ F: 3cb cv/ / - - O - O

I51 Table wipe Surface samples CAI58

S.Senftenberg

6704552

S.spp+ + +

CS: cp

+ F: 1cb+ +

CS: cp

+ F: 1cb+ + + + O + O

I52 Oven wipe Surface samples CAI58

S.Senftenberg

6704552

S.spp+ + +

CS: cp

+ F: 1cb+ +

CS: cp

+ F: 1cb+ + + + O + O

I53 Sink wipe Surface samples CAI58

S.Senftenberg

6704552

S.spp+ + +

CS: cp

+ F: 2cb cbl+ +

CS: cp

+ F: 2cb cbl+ + + + O + O

I54 Fridge wipe Surface samples CAI58

S.Senftenberg

6704552

S.spp+ + +

CS: cp

+ F: 1cb+ +

CS: cp

+ F: 1cb+ + + + O + O

I55 Work surface wipe Surface samples CAI58

S.Senftenberg

6704552

S.spp+ + +

CS: cp

+ F: 1cb+ +

CS: cp

+ F: 1cb+ + + + O + O

I56 Keyboard valve Surface samples - / - / / /CS: abs

+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O

I57 Interphone swab Surface samples - / - / / /CS: abs

+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O

I58 Telephone wipe Surface samples - / - / / /CS: abs

+ F: 1cb/ /

CS: abs

+ F: 1cb/ / - - O - O

I59 Door handle wipe Surface samples CAI58

S.Senftenberg

6704552

S.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I52 bis Oven wipe Surface samples - / - / / /CS: abs

+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O

I53 bis Sink wipe Surface samples - / - / / /CS: abs

+ F: 2cb cbl/ /

CS: abs

+ F: 2cb cbl/ / - - O - O

I54 bis Fridge wipe Surface samples - / - / / /CS: abs

+ F: 1cb/ /

CS: abs

+ F: 1cb/ / - - O - O

I59 bis Door handle wipe Surface samples - / - / / /CS: abs

+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O

Concordance

Ref. / Alt.

BPW cold (O/N)

Sample Product name

Type of "INDUSTRIAL

PRODUCTION

ENVIRONMENT SAMPLE"

category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"

Final result long

"SOD

Confirmation"

2nd reading after

storage of boxes 72

hours at 5 °C +/- 3

°C


ISO 6579



Result by

alternative with

storage BPW

72 hours at 5

°C +/- 3 °C

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Final result

short "SOD

Confirmation"

Other

confirmation tests,

if required

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Concordance

Ref. / Alt.

cold boxes

(O/N)

Annexe 3

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

short protocol

Latex

Salmonella spp

Latex

Salmonella

spp

Concordance

Ref. / Alt.

BPW cold (O/N)

Sample Product name

Type of "INDUSTRIAL

PRODUCTION

ENVIRONMENT SAMPLE"

category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"

Final result long

"SOD

Confirmation"

2nd reading after

storage of boxes 72


°C


ISO 6579



Result by

alternative with

storage BPW

72 hours at 5

°C +/- 3 °C

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Final result

short "SOD

Confirmation"

Other

confirmation tests,

if required

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Concordance

Ref. / Alt.

cold boxes

(O/N)

I83 Handrail wipe Surface samples CA I60 S.Veneziana6704552

S.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I84 Work surface wipe 1 Surface samples CA I60 S.Veneziana6704552

S.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O


S.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O


S.spp+ + +

CS: cp

+ F: 1ctrv+ +

CS: cp

+ F: 1ctrv+ + + + O + O


S.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I88 Oven wipe Surface samples CA I60 S.Veneziana6704552

S.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I89 Locker room door wipe Surface samples CA I14 S.Agona6704772

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I90 Cold chamber floor wipe Surface samples CA I14 S.Agona6704772

s.spp+ + +

CS: cp

+ F: 1cb+ +

CS: cp

+ F: 1cb+ + + + O + O

I91 Interphone swab Surface samples CA I14 S.Agona6704772

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I92 Aeration swab Surface samples CA I14 S.Agona6704772

s.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I84 bis Work surface wipe 1 Surface samples - / - / / /CS: abs

+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O


+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O


+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O

I88 bis Oven wipe Surface samples - / - / / /CS: abs

+ F: 1ctrv/ /

CS: abs

+ F: 1ctrv/ / - - O - O

I90 bis Cold chamber floor wipe Surface samples - / - / / /CS: abs

+ F: 1cb/ /

CS: abs

+ F: 1cb/ / - - O - O

I401 Restaurant siphon wipe Surface samples CAI 115

S.Senftenberg

5504552

S.Spp+ + +

CS:cr

+ F: 3cb+ +

CS: Rcr

+ F: 3cbnr nr

salsa+ xld cj

(latex+)+ + O + O

I402 Restaurant work surface wipe Surface samples CAI 115

S.Senftenberg

5504552

S.Spp+ + +

CS:cr

+ F: 2cbctr+ +

CS:cr

+ F: 2cbctr+ + + + O + O

I406 Siphon floor wipe Surface samples CAI 115

S.Senftenberg

5504552

S.Spp+ nr + (latex +)

CS: abs

+ F: 1cb/ /

(abs

"normale" car

1 col)

CS: Rcr

+ F: 3cbnr nr salsa+(latex+) + + O + O


S.Veneziana

6704542

S.Spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I408Siphon lab processer ground

wipeSurface samples CA

I 116

S.Veneziana

6704542

S.Spp+ nr + (latex +)

CS: µpointcp

masse

+ F: 3cbctr

nr nr salsa+(latex+)

CS:

µpointcp

masse

nr nr salsa+(latex+) + + O + O


S.Veneziana

6704542

S.Spp+ + +

CS:cp

+ F: 2cb+ +

CS:cp

+ F: 2cb+ + + + O + O


S.Veneziana

6704542

S.Spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I411 Butter, dairy mat wipe Surface samples CAI 116

S.Veneziana

6704542

S.Spp+ + +

CS:cp

+ F: 2cb+ +

CS:cp

+ F: 2cb+ + + + O + O

Annexe 3

"SOD

Confirmation"

short protocol

"SOD

Confirmation"

short protocol

Latex

Salmonella spp

Latex

Salmonella

spp

Concordance

Ref. / Alt.

BPW cold (O/N)

Sample Product name

Type of "INDUSTRIAL

PRODUCTION

ENVIRONMENT SAMPLE"

category

Type of

contamination

(Natural/

Artificial)

Type of salmo

Final result

reference

Final result

short "SOD

Confirmation"

Final result long

"SOD

Confirmation"

2nd reading after

storage of boxes 72


°C


ISO 6579



Result by

alternative with

storage BPW

72 hours at 5

°C +/- 3 °C

Final result short

"SOD

Confirmation"

Other

confirmation

tests, if

required

Suspicious

colonies and

natural flora

Final result

short "SOD

Confirmation"

Other

confirmation tests,

if required

Result by

alternative

after storage

of boxes 72

hours at 5 °C

+/- 3 °C

Result per

Reference

Concordance

Ref. / Alt.

cold boxes

(O/N)


S.Veneziana

6704542

S.Spp+ + +

CS:cp (qqs)

+ F: 4cb+ +

CS:cp (qqs)

+ F: 4cb+ + + + O + O

I413 Bakery work surface wipe Surface samples CA I 117 S.St Paul6704712

S.spp+ + +

CS:cp

+ F: 0+ +

CS:cp

+ F: 0+ + + + O + O

I415 Siphon wipe Surface samples CA I 117 S.St Paul6704712

S.spp+ + +

CS:cr

+ F: 3cb+ +

CS: Rcr

+ F: 3cbnr nr salsa+(latex+) + + O + O

I416 Earthenware wipe Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I417 Deli meat lab siphon floor wipe Surface samples - / - / / /CS: abs

+ F: 3ctrvcb/ /

CS: abs

+ F: 3ctrvcb/ / - - O - O

I418 Butcher shop, siphon floor wipe Surface samples - / - / / /CS: abs

+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O

I419Deli meat lab, cold chamber

reception wipeSurface samples - / - / / /

CS: abs

+ F: 0/ /

CS: abs

+ F: 0/ / - - O - O

I420 Work surface wipe Surface samples - / - / / /CS: abs

+ F: 1cb/ /

CS: abs

+ F: 1cb/ / - - O - O

I421 Bakery, storeroom floor wipe Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I422 Bakery floor wipe Surface samples - / - / / /CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I423Bakery, siphon bakery floor

wipeSurface samples - / - / / /

CS: abs

+ F: 3cb/ /

CS: abs

+ F: 3cb/ / - - O - O

I424 Deli meat slicer swab Surface samples CN S.Derby6704752

S.Spp+ + +

CS: cp

+ F:2ctr cv+ +

CS: cp

+ F:2ctr cv+ + + + O + O

I425 Deli meat work surface wipe Surface samples CN S.Derby6704752

S.Spp+ + +

CS: cp

+ F:3cv cb+ +

CS: cp

+ F:3cv cb+ + + + O + O

I426 Deli meat cold chamber wipe Surface samples CN S.Derby6704752

S.Spp+ + +

CS: cp

+ F:2cv+ +

CS: cp

+ F:2cv+ + + + O + O

APPENDIX 4

Sensitivity study: Calculations AC, SE alt, SEref, FP

Sensitivity calculation Appendix 4 - page 1 of 2

Incubation BPW 16 hours

of

which

of

whichSum

Alternative method

sensitivity

Reference method

sensitivityRelative accuracy

False positive

rate

PPND PPNA N SE alt % SE ref % RT % FPR %

(PA+NA+ND+PD) [(PA+PD)/(PA+ND+PD)]x100 [(PA+ND)/(PA+ND+PD)]x100 [(PA+NA)/N]x100 ([PPNA+PPND]/NA)x100

Cold ready-made meals (ready to eat) 8 11 0 2 0 0 21 100,0% 80,0% 90,5% 0,0%

Hot ready-made meals (ready to reheat) 7 13 2 2 0 0 24 81,8% 81,8% 83,3% 0,0%

Marinated, smoked products (excluding

deli meats)10 10 2 0 0 0 22 83,3% 100,0% 90,9% 0,0%

Sub-Total 25 34 4 4 0 0 67 87,9% 87,9% 88,1% 0,0%

Raw meat products, including frozen,

non frozen, seasoned13 21 0 0 0 1 35 100,0% 100,0% 97,1% 4,8%

Raw poultry, including frozen, non

frozen, seasoned25 13 3 0 0 0 41 89,3% 100,0% 92,7% 0,0%

Salted/salt-cured products 10 15 2 2 0 0 29 85,7% 85,7% 86,2% 0,0%

Sub-Total 48 49 5 2 0 1 104 90,9% 96,4% 93,3% 2,0%

Pasteurised dairy products 10 13 0 0 0 0 23 100,0% 100,0% 100,0% 0,0%

Raw milk products 9 11 4 1 0 0 25 71,4% 92,9% 80,0% 0,0%

Milk powders and dairy products 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Sub-Total 29 34 4 1 0 0 68 88,2% 97,1% 92,6% 0,0%

Raw and cooked fish products 14 14 0 2 0 1 30 100,0% 87,5% 93,3% 7,1%

4th range vegetables and others 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Raw vegetable products (fresh, frozen) 8 11 1 1 0 0 21 90,0% 90,0% 90,5% 0,0%

Sub-Total 32 35 1 3 0 1 71 97,2% 91,7% 94,4% 2,9%

Raw material type ingredients 5 12 3 6 0 0 26 78,6% 57,1% 65,4% 0,0%

Specific infant type food (excluding

preserved)10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Pasteurised and powdered eggs 10 10 3 0 1 0 24 76,9% 100,0% 83,3% 10,0%

Sub-Total 25 32 6 6 1 0 69 83,8% 83,8% 82,6% 3,1%




frozen, seasoned11 11 1 3 0 1 26 93,3% 80,0% 84,6% 9,1%


Sub-Total 39 35 3 3 0 1 80 93,3% 93,3% 92,5% 2,9%

Milk powders with probiotics 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Milk powders without probiotics 8 11 1 0 0 0 20 88,9% 100,0% 95,0% 0,0%

Raw materials 10 10 1 1 0 0 22 91,7% 91,7% 90,9% 0,0%

Sub-Total 28 31 2 1 0 0 62 93,5% 96,8% 95,2% 0,0%

Finished products for pets 9 10 4 0 0 0 23 69,2% 100,0% 82,6% 0,0%

Finished products for livestock 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Various ingredients in the composition

of the products above8 10 0 2 0 0 20 100,0% 80,0% 90,0% 0,0%

Sub-Total 27 30 4 2 0 0 63 87,9% 93,9% 90,5% 0,0%

Surface samples 30 30 0 0 0 0 60 100,0% 100,0% 100,0% 0,0%

Sub-Total 30 30 0 0 0 0 60 100,0% 100,0% 100,0% 0,0%

TOTAL 283 310 29 22 1 3 644 91,3% 93,4% 92,1% 1,3%

Industrial production

environment samples

Animal feed

Ready to eat and

ready to reheat

PD

Infant milk powders

and ingredients in

their composition

NA ND

Meat products 25 g

Dairy products

Miscellaneous

products: vegetables,

fish products and

others

Ingredients & specific

foods

Meat products 375 g

Category Types PA

Sensitivity calculation Appendix 4 - page 2 of 2

Incubation BPW 24 hours

of

which

of

whichSum

Alternative method

sensitivity

Reference method

sensitivityRelative accuracy

False positive

rate

PPND PPNA N SE alt % SE ref % RT % FPR %

(PA+NA+ND+PD) [(PA+PD)/(PA+ND+PD)]x100 [(PA+ND)/(PA+ND+PD)]x100 [(PA+NA)/N]x100 ([PPNA+PPND]/NA)x100

Cold ready-made meals (ready to eat) 8 11 0 2 0 0 21 100,0% 80,0% 90,5% 0,0%

Hot ready-made meals (ready to reheat) 8 13 1 2 0 0 24 90,9% 81,8% 87,5% 0,0%

Marinated, smoked products (excluding

deli meats)10 10 2 0 0 0 22 83,3% 100,0% 90,9% 0,0%

Sub-Total 26 34 3 4 0 0 67 90,9% 87,9% 89,6% 0,0%




frozen, seasoned25 13 3 0 0 0 41 89,3% 100,0% 92,7% 0,0%


Sub-Total 48 49 5 2 0 0 104 90,9% 96,4% 93,3% 0,0%

Pasteurised dairy products 10 13 0 0 0 0 23 100,0% 100,0% 100,0% 0,0%

Raw milk products 9 11 4 1 0 0 25 71,4% 92,9% 80,0% 0,0%

Milk powders and dairy products 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Sub-Total 29 34 4 1 0 0 68 88,2% 97,1% 92,6% 0,0%

Raw and cooked fish products 14 14 0 2 0 1 30 100,0% 87,5% 93,3% 7,1%

4th range vegetables and others 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Raw vegetable products (fresh, frozen) 8 11 1 1 0 0 21 90,0% 90,0% 90,5% 0,0%

Sub-Total 32 35 1 3 0 1 71 97,2% 91,7% 94,4% 2,9%

Raw material type ingredients 5 12 3 6 0 0 26 78,6% 57,1% 65,4% 0,0%

Specific infant type food (excluding

preserved)10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Pasteurised and powdered eggs 10 10 3 0 1 0 23 76,9% 100,0% 87,0% 10,0%

Sub-Total 25 32 6 6 1 0 69 83,8% 83,8% 82,6% 3,1%




frozen, seasoned11 11 1 3 0 0 26 93,3% 80,0% 84,6% 0,0%


Sub-Total 40 35 2 3 0 0 80 95,6% 93,3% 93,8% 0,0%

Milk powders with probiotics 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Milk powders without probiotics 9 10 0 1 0 0 20 100,0% 90,0% 95,0% 0,0%

Raw materials 10 10 1 1 0 0 22 91,7% 91,7% 90,9% 0,0%

Sub-Total 29 30 1 2 0 0 62 96,9% 93,8% 95,2% 0,0%

Finished products for pets 9 10 4 0 0 0 23 69,2% 100,0% 82,6% 0,0%

Finished products for livestock 10 10 0 0 0 0 20 100,0% 100,0% 100,0% 0,0%

Various ingredients in the composition

of the products above8 10 0 2 0 0 20 100,0% 80,0% 90,0% 0,0%

Sub-Total 27 30 4 2 0 0 63 87,9% 93,9% 90,5% 0,0%

Surface samples 30 30 0 0 0 0 60 100,0% 100,0% 100,0% 0,0%

Sub-Total 30 30 0 0 0 0 60 100,0% 100,0% 100,0% 0,0%

TOTAL 286 309 26 23 1 1 644 92,2% 93,1% 92,4% 0,6%

PD

Ready to eat and

ready to reheat

Meat products 25 g

Dairy products

Miscellaneous

products: vegetables,

fish products and

others

Category Types PA NA ND

Industrial production

environment samples

Ingredients & specific

foods

Meat products 375 g

Infant milk powders

and ingredients in

their composition

Animal feed

APPENDIX 5

Inclusivity / Exclusivity: Results

Appendix 5

Key

ctr Transparent colonies

cj Yellow colonies

abs Absence

col Colonies

Strains on the AFNOR list

Inclusivity study Appendix 5/Inclusivity - page 1 of 3

XLD ASAP XLD ASAP

1 Salmonella bongoriwork shop

environmentcoves 3051.2010 10 abs purple - + (> 2 min) +

- (white collars pink

reflection)abs abs

2 Salmonella bongori bioMérieuxroom 53.2 atcc

4397510 abs purple - + +

- (white collars pink

reflection)abs abs

3 Salmonella salamaeturkey breeding

environment4775.2008 10 abs purple - + + + abs abs

4 Salmonella salamae bioMérieuxroom 115.1

cip10563110 abs purple - + + + abs abs

5 Salmonella arizonae ewe runt 557/6/71 10 abs purple - + + + abs abs

6 Salmonella arizonae chicken faeces 593/7/26 11 purple purple - + (> 2 min) + + / /

7 Salmonella diarizonae sheep placenta 1828/22/46 10 abs purple - + + + abs abs

8 Salmonella diarizonae Raw milk cheese coves 2772.2015 10 abs clear pinks - + - (cj) + abs abs

9 Salmonella houtenaechicken meat breeding

environmentcoves 1828.2015 10 abs purple - -/+ + + abs abs

10 Salmonella houtenae bioMérieuxroom 72.2 cip82.32

Atcc4397410 purple purple - -/+ + + / /

11 Salmonella indicaDairy products

environment2154.2007 10 purple purple - + + + (very pale pinks) / /

12 Salmonella indica bioMérieux room 73.2 cip102501 10 abs purple - + + + (very pale pinks) abs abs

13 Salmonella Paratyphi A bioMérieux cip5539 10 abs purple - + (low) + + abs abs

14 Salmonella Agona chicken wipe 212/2/50 10 abs purple - + - (cj) + abs abs

15 Salmonella Heidelberg poultry 953/11/62 10 abs purple - + + + abs abs

16 Salmonella Paratyphi B chicken breeding 2143/26/37 11 abs purple - + + + abs abs

17 Salmonella Derby Pork carcass 2594/32/2 10 abs purple - + + + abs abs

18 Salmonella Typhimurium pork meat surface 14_IAA.792.2 10 abs purple - + + + abs abs

19 Salmonella Saintpaul duck 2149/26/43 10 abs purple - + + + abs abs

20 Salmonella Chester EIL strain 3068/37/71 10 abs purple - + + + abs abs

21 Salmonella I 4,[5],12:i:- sponge carcass 15_IAA.4154,1 10 abs purple - + + + abs abs

22 Salmonella I 4,[5],12:-:- tiramisu coves 3100.2009 10 abs purple - + + + abs abs

23 Salmonella I 4,[5],12:-:1,2 Lean pork 2596.2010 9 abs purple - + + + abs abs

24 Salmonella Stanley Tagged swordfish 4360.2014 10 abs purple - + + + abs abs

25 Salmonella Indiana Ground beef 257/3/14 10 abs purple - + + + abs abs

26 Salmonella Bredeney duck 15_IAA.3655.3 10 abs purple - + + + abs abs

27 Salmonella Schwarzengrund duck 2181/26/75 10 purple purple - + + + / /

28 Salmonella Abortusequi bioMérieux 2039.2007 10 abs pale pinks - + - (ctr) + (pale pinks) abs abs

29 Salmonella Abortusovis bioMérieux room 10.1 10 abs purple - + + + abs abs

30 SalmonellaCholeraesuis (H2S -)/

Paratyphi CbioMérieux room 13.5 atcc10708 10 purple purple - + - (ctr) + / /

31 Salmonella Livingstone pork heart 2137/26/31 10 abs purple - + + + abs abs

32 Salmonella Braenderup lamb faeces 1471/5/66 11 purple purple - + + + / /

33 Salmonella Bareilly chicken 2228/27/41 10 abs purple - + + + abs abs

34 Salmonella Infantis Pork carcass 15_IAA.3643.1 10 abs purple - + + + abs abs

35 Salmonella Lille Frozen ground beef coves 1963.2015 10 abs purple - + + + abs abs

36 Salmonella Mbandaka Ground beef 14-IAA9525 10 abs purple - + + + abs abs

37 Salmonella Oranienburg Sheep's cheese 2896/35/61 10 abs purple - + + + abs abs

Actual

inoculation rate

(CFU / 225 mL)

Confirmation of

negative broths /

protocol without

milk

(Transfer to RVS)

INCLUSIVITY

Strain

Colonies'

appearance

(without milk)

Colonies'

appearance

(with milk)

Oxidase

Latex

Salmonella

spp

Salsa AgarOrigin Reference

Salmonella One Day Agar

(after 16 hours of incubation, reading the boxes at 21 hours)


XLD ASAP XLD ASAP

Actual

inoculation rate

(CFU / 225 mL)

Confirmation of

negative broths /

protocol without

milk

(Transfer to RVS)

INCLUSIVITY

Strain

Colonies'

appearance

(without milk)

Colonies'

appearance

(with milk)

Oxidase

Latex

Salmonella

spp




38 Salmonella Thompson deer 1025/12/53 10 abs purple - + + + abs abs

39 Salmonella Montevideo Frozen ground steak 15_IAA.1294,1 10 abs purple - + + + abs abs

40 Salmonella Hadar chicken 312/3/69 10 abs purple - + + + abs abs

41 Salmonella Muenchen mud coves 4024.2003 10 abs purple - + + + abs abs

42 Salmonella Manhattan dry sausage 2151/26/45 10 abs purple - + + + abs abs

43 Salmonella Blockley chicken breast 2140/26/34 10 abs purple - + + + abs abs

44 Salmonella Newport chicken 3188/39/29 10 abs purple - + + + abs abs

45 Salmonella Kottbus chicken wipe 3030/37/33 10 purple purple - + + + / /

46 Salmonella KentuckyNeck skin, chicken

meatcoves 2639.2015 10 abs purple - + + + abs abs

47 Salmonella Panama Ground beef 347/4/23 10 abs dark pinks - + + + abs abs

48 Salmonella Enteritidis ground meat 15_IAA.1756.3 10 abs purple - + + + abs abs

49 Salmonella Gallinarum collection affsa 2148/26/42 10 abs purple - + (> 2 min) - (ctr) + abs abs

50 Salmonella Dublin angel hair 13iaa1392.5 10 purple purple - + + + / /

51 Salmonella Javiana tiger prawn coves 556.2009 10 abs purple - + + + abs abs

52 Salmonella Napoli chicken wipe 2879/35/44 10 abs purple - + + + abs abs

53 Salmonella Typhi bioMérieux room 106.6 10 abs purple - + - (cj) + abs abs

54 Salmonella Anatum RAEMA 14_IAA.8190.11 10 abs purple - + + + abs abs

55 Salmonella Give pork 811/10/1 10 abs purple - + + + abs abs

56 Salmonella London feed 1582/19/43 10 purple purple - + + + / /

57 Salmonella Regent: turkey 2153/26/47 10 abs purple - + - (cj) + abs abs

58 Salmonella Senftenberg chicken wipe 3151/38/73 10 abs purple - + - (cj) + abs abs

59 Salmonella Abaetetuba European ref. lab. coves 6091.2011 10 abs purple - + + + abs abs

60 Salmonella Veneziana chicken wipe 2927/36/11 10 abs purple - + + + abs abs

61 Salmonella Poonacompound feed for

chickencoves 752.2015 10 abs purple - + + + abs abs

62 Salmonella Cubana chicken wipe 1106/13/53 10 abs purple - + + + abs abs

63 Salmonella Mississippi parakeet coves 5554.2003 10 abs purple - + + + abs abs

64 Salmonella PuttenAnimal feed for

chickencoves 4860.2008 10 purple purple - + + + / /

65 Salmonella Kedougou Lean pork 14_IAA.8565.1 10 abs purple - + + + abs abs

66 Salmonella Cerro meat meal 2156/26/50 10 abs purple - + (> 2 min) + + abs abs

67 Salmonella Minnesota Animal feed coves 4725.2008 10 abs purple - + + + abs abs

68 Salmonella Urbana frozen Vietnam shrimp coves 706.2015 10 purple purple - + + + / /

69 Salmonella Adelaideturkey breeding

environmentcoves 7686.2003 10 abs purple - + +

+ (bluish purple

reflection)abs abs

70 Salmonella Weltevreden chick feed 2158/26/52 10 abs purple - + + + abs abs

71 Salmonella Tennessee Chicken 3028/37/31 10 abs purple - + + + abs abs

72 Salmonella Rubislaw shark cartilage coves 770.2015 10 abs purple - + + + abs abs

73 Salmonella Virchow chicken breast 2141/26/35 10 abs purple - + + + abs abs

74 Salmonella Hvittingfosshead and raw stuffing

for Ha caocoves 1622.2014 10 abs purple - + + + abs abs


XLD ASAP XLD ASAP

Actual

inoculation rate

(CFU / 225 mL)

Confirmation of

negative broths /

protocol without

milk

(Transfer to RVS)

INCLUSIVITY

Strain

Colonies'

appearance

(without milk)

Colonies'

appearance

(with milk)

Oxidase

Latex

Salmonella

spp




75 Salmonella Gaminara wild boar meat coves 21.2014 10 abs purple - + + + abs abs

76 Salmonella Aberdeen kibbles coves 12695.2010 10 abs purple - + + + abs abs

77 Salmonella Havana Sheep's milk 2145/26/39 10 abs purple - + + + abs abs

78 Salmonella Wandsworth Mullet breast coves 10817.2007 10 abs purple - + + + abs abs

79 Salmonella Caracas spices coves 727.2012 10 abs purple - + + + abs abs

80 Salmonella Rissen chicken wipe 28/35/26 10 abs purple - + + + abs abs

81 Salmonella Michigan bioMérieux coves 3170.2007 10 abs purple - + + + abs abs

82 Salmonella Meleagridis Beef bourgignon coves 2051.2015 10 abs purple - + + + abs abs

83 Salmonella Bardo chicken wipe 2308/28/40 10 abs purple - + + + abs abs

84 Salmonella Braenderup chicken wipe 470 /5/65 10 purple purple - + + + abs abs

85 Salmonella Derby Pork caul fat 14IAA9827.1 10 abs purple - + + + abs abs

86 Salmonella Dublin cow 2161/26/55 10 abs very pale

pinks- + (> 2 min) + - (ctr white) abs abs

87 Salmonella Dublin bioMérieux ROOM9,2 11 abs very pale

pinks- + + - (ctr white) abs abs

88 Salmonella Dublin poultry Room9.24 10 abs very pale

pinks- + + - (ctr white) abs abs

89 Salmonella Enteritidis bovine faeces 3213/39/54 10 abs purple - + (> 2 min) + + abs abs

90 Salmonella Enteritidis Ground beef 15_IAA.1756.3 10 abs purple - + + + abs abs

91 Salmonella Hadar bioMérieux room4.3 10 abs purple - + + + abs abs

92 Salmonella Heidelberg chicken wipes 953/11/62 10 purple purple - + + + / /

93 Salmonella Indiana quail wipes 2180/26/74 10 abs purple - + + + abs abs

94 Salmonella Infantis chicken escalope 2377/29/28 10 abs purple - + + + abs abs

95 Salmonella Napoli Beef fois gras 2985/36/69 11 purple purple - + + + / /

96 Salmonella Ohio cow 2980/36/64 10 abs purple - + + + abs abs

97 Salmonella Orion chicken wipe 3052/37/55 10 abs purple - + + + abs abs

98 Salmonella Typhimurium chicken wipe 2203/27/16 10 abs purple - + + + abs abs

99 Salmonella Typhimurium Young pigeon 14_IAA.9335.1 10 abs purple - + + + abs abs

100 Salmonella Virchowyoung guinea fowl

down601/7/34 10 abs purple - + + + abs abs

Inclusivity study Appendix 5/Exlusivity - page 1 of 1

Result (+/-)Colonies' appearance

(colour and size)Oxidase

Latex Salmonella

spp

1 Citrobacter freundii ATCC 43864 1822/22/40 8,27E+04 - blue-green / /

2 Citrobacter koseri Cow's milk 109/1/28 4,27E+04 - blue-green / /

3 Citrobacter rodentium CIP strain 3187/39/28 3,47E+04 - translucid / /

4 Enterobacter cloacae BV strain 1418/17/41 4,53E+04 - blue-green / /

5 Enterobacter sakazakii Powder 2915/35/80 5,78E+04 - Indigo purple halo / /

6 Enterobacter sakazakii Rice powder IAA82 3,20E+04 - Indigo purple halo / /

7 Escherichia coli ATCC 8739 3089/38/11 6,04E+04 - pale green-pink / /

8 Escherichia coli Cow's milk 2845/35/10 8,89E+04 - pale green-pink / /

9 Hafnia alvei Cecalait milk IAA72 1,38E+05 - pale green / /

10 Hafnia alveiRaw milk

raclette

bioMérieux

Haf 1.94,70E+06 - Transparent blue / /

11 Klebsiella oxytoca Cow's milk 2164/26/58 5,33E+04 - blue-green / /

12 Klebsiella pneumoniae ATCC 11298 1821/22/39 3,38E+04 - blue-green / /

13 Pantoea sp BV strain 1408/17/31 9,96E+04 - blue-green / /

14 Proteus mirabilis Veal liver 3185/39/26 6,58E+04 - yellowish / /

15 Proteus mirabilis Chicken egg IAA61 7,11E+04 - yellowish / /

16 Pseudomonas luteola poultry IAA57 2,18E+04 - blue-green / /

17 Pseudomonas aeruginosa ATCC 27853 1792/22/10 2,44E+04 - translucid at purple centre / /

18 Pseudomonas fluorescent Dog urine 1104/13/51 4,62E+04 - translucid at purple centre / /

19 Providencia stuartii bioMérieux PRV3.1 6,49E+04 -large yellow/beige

colonies/ /

20 Serratia liquefaciens IAA 2175/26/69 3,42E+04 -translucid at blue-green

centre/ /

21 Shigella sonnei ATCC 9290 2145/32/53 1,56E+05 - clear beige / /

22 Shigella flexneri ATCC 12022 2646/32/54 2,80E+04 - clear beige / /

23 Yersinia enterocolitica ATCC 23715 1820/22/38 3,47E+04 - translucid at green centre / /

24 Yersinia ruckeri Fish 1681/20/61 2,76E+04 - yellowish / /

25 Yersinia pseudotuberculosis Cow's milk 1342/16/46 1,64E+05 - translucid / /

26 Aeromonas salmonicida Carp 2200/27/13 7,11E+04 - abs / /

27 Bacillus cereus Water IAA45 8,00E+04 - abs / /

28 Bacillus mycoides Radis bio IAA3 3,56E+04 - abs / /

29 Enterococcus faecalis Cow's milk IAA8 4,71E+04 - abs / /

30 Enterococcus faecium Duck cut IAA9 1,38E+05 - abs / /

EXCLUSIVITY

Origin Reference


(after 24 hours of incubation, reading the boxes at 24 hours)Actual inoculation rate

(CFU / mL) Strain

salma one day method for the detection of salmonella spp ...€¦ · salmonella among other...

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