salma one day method for the detection of salmonella spp ...€¦ · salmonella among other...
TRANSCRIPT
This report has 115 pages, including 5 appendix. The reproduction of this report is only authorised in its entirety. Cofrac (Laboratory Section) accreditation certifies the competency of the laboratory only for the tests covered by the accreditation that are identified by the # symbol.
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
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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/)
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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
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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
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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
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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
Raw meat products, including frozen, non-frozen, seasoned
375 g Raw poultry, including frozen, non-frozen, seasoned
Salted/salt-cured products
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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
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(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.
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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
Raw meat products, including frozen, non-frozen, seasoned
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
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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
Raw meat products, including frozen, non-frozen, seasoned
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
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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).
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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.
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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, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 25
Positive deviation (R-/A+) PD = 4
Alternative method, negative (A-)
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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 48
Positive deviation (R-/A+) PD = 2
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 5* (PPND=0)
Negative agreement (A-/R-) NA = 49 (PPNA=1)
* of which: - 5 negatives [B47, B26, B71, B28, B116] even after the RVS approach (RVS negative).
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C - DAIRY PRODUCTS (n=68)
"16H BPW" Reading
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 29
Positive deviation (R-/A+) PD = 1
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 4* (PPND=0)
Negative agreement (A-/R-) NA = 34 (PPNA=0)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 32
Positive deviation (R-/A+) PD = 3
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 1* (PPND=0)
Negative agreement (A-/R-) NA = 35 (PPNA=1)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 25
Positive deviation (R-/A+) PD = 6
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 6* (PPND=1)
Negative agreement (A-/R-) NA = 32 (PPNA=0)
* 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).
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F - MEAT PRODUCTS / 375 g (n=80)
"16H BPW" Reading
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 39
Positive deviation (R-/A+) PD = 3
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 3* (PPND=0)
Negative agreement (A-/R-) NA = 35 (PPNA=1)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 28
Positive deviation (R-/A+) PD = 1
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 2* (PPND=0)
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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 27
Positive deviation (R-/A+) PD = 2
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 4* (PPND=0)
Negative agreement (A-/R-) NA = 30 (PPNA=0)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 30
Positive deviation (R-/A+) PD = 0
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 0 (PPND=0)
Negative agreement (A-/R-) NA = 30 (PPNA=0)
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② "BPW 24 H" 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 = 286
Positive deviation (R-/A+) PD = 23
309
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 26* (PPND=1)
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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 26
Positive deviation (R-/A+) PD = 4
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 3* (PPND=0)
Negative agreement (A-/R-) NA = 34 (PPNA=0)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 48
Positive deviation (R-/A+) PD = 2
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 5* (PPND=0)
Negative agreement (A-/R-) NA = 49 (PPNA=0)
* of which: - 5 negatives [B47, B26, B71, B28, B116] even after the RVS approach (RVS negative).
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C - DAIRY PRODUCTS (n=68)
"24H BPW" Reading
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 29
Positive deviation (R-/A+) PD = 1
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 4* (PPND=0)
Negative agreement (A-/R-) NA = 34 (PPNA=0)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 32
Positive deviation (R-/A+) PD = 3
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 1* (PPND=0)
Negative agreement (A-/R-) NA = 35 (PPNA=1)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 25
Positive deviation (R-/A+) PD = 6
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 6* (PPND=1)
Negative agreement (A-/R-) NA = 32 (PPNA=0)
* 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).
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F - MEAT / 375 g (n=76)
"24H BPW" Reading
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 40
Positive deviation (R-/A+) PD = 3
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 2* (PPND=0)
Negative agreement (A-/R-) NA = 35 (PPNA=0)
* 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
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 29
Positive deviation (R-/A+) PD = 2
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 1* (PPND=0)
Negative agreement (A-/R-) NA = 30 (PPNA=0)
* of which: - 1 negative [G500] even after the RVS approach (RVS negative). H - ANIMAL FEED (n=63)
"24H BPW" Reading
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 27
Positive deviation (R-/A+) PD = 2
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 4* (PPND=0)
Negative agreement (A-/R-) NA = 30 (PPNA=0)
* of which: - 0 that should have been positive, - 4 negatives [H5, H16, H17, H18] even after the RVS approach (RVS negative).
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I - INDUSTRIAL PRODUCTION ENVIRONMENT SURFACE SAMPL ES (n=60)
"24H BPW" Reading
Reference method, positive (R+)
Reference method, negative (R-)
Alternative method, positive (A+)
Positive agreement (A+/R+) PA = 30
Positive deviation (R-/A+) PD = 0
Alternative method, negative (A-)
Negative deviation (A-/R+) ND = 0 (PPND=0)
Negative agreement (A-/R-) NA = 30 (PPNA=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:
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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.
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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
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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.
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� 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.
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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.
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� 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.
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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).
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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.
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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.
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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.
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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
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� 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.
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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.
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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
D1 Replicate 1 70 presence
150 000 Replicate 2 110 presence Replicate 3 110 presence
D2 Replicate 1 80 presence
173 000 Replicate 2 120 presence Replicate 3 80 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.
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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
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 35
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.
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 36
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.
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 37
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:
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 38
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.
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 39
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+)
Reference method, positive (R-)
L1
Alternative method, positive (A+)
Positive agreement (A+/R+) Positive deviation (R+/A-) PA = 75 PD = 6
Alternative method, negative (A-)
Negative deviation (A-/R+) Negative agreement (A-/R-) ND = 13 (PPND = 0) NA = 2 (PPNA = 0)
L2
Alternative method, positive (A+)
Positive agreement (A+/R+) Positive deviation (R+/A-) PA = 96 PD = 0
Alternative method, negative (A-)
Negative deviation (A-/R+) Negative agreement (A-/R-) ND = 0 (PPND = 0) NA = 0 (PPNA = 0)
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 40
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.
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 41
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.
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 42
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
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 43
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 .
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 44
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
LaboratoireTouraine_SALMA_One_Day_SYNT_v0_28/07/2017 45
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)
Incubation 24 hours ± 3 hours at 37 °C ± 1 °C
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
Incubation 24 hours ± 3 hours at 37 °C ± 1 °C
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
"SOD Confirmation" short
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
"SOD Confirmation" short
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
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
A16Grilled chicken Piemont
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
A55Honey/sesame marinated
white tuna steakMarinated smoked products - / - - - - -
CS: abs
+ F: 2cb cbe/ / / / / / / /
CS: abs
+ F: 2cb cbe/ / / - - - - O - O
A56Duck carpaccio marinated
with porcini mushrooms Marinated smoked products - / - - - - -
CS: abs
+ F: 2cb ctrv/ / / / / / / /
CS: abs
+ F: 2cb ctrv/ / / - - - - O - O
A57Provençal marinated
chicken skewerMarinated smoked products - / - - - - -
CS: abs
+ F: 3cb ctrv/ / / / / / / /
CS: abs
+ F: 3cb ctrv/ / / - - - - O - O
A58Lemon/rosemary marinated
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product name Type of "MEAT" 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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product name Type of "MEAT" categoryRésultat final
"SOD
Confirmation"
long
Type of
contamination
(Natural/
Artificial)
RVS MKTTn
ISO 6579Salmonella One Day
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
B19Fresh ground meat,
batch 2Raw meat - / - - - - -
CS: abs
+ F: 1cb/ / / / / / / /
CS: abs
+ F: 1cb/ / / - - - - O - O
B20Fresh ground meat,
batch 3Raw meat - / - - - - -
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product name Type of "MEAT" categoryRésultat final
"SOD
Confirmation"
long
Type of
contamination
(Natural/
Artificial)
RVS MKTTn
ISO 6579Salmonella One Day
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product name Type of "MEAT" categoryRésultat final
"SOD
Confirmation"
long
Type of
contamination
(Natural/
Artificial)
RVS MKTTn
ISO 6579Salmonella One Day
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
C19Cantal Entre Deux
cheesePasteurised dairy products CA
I37
S.Oranienburg+ + + +
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
S.Oranienburg+ + + +
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
C26Goat's cheese AOP
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
S.Oranienburg+ + + +
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
S.Oranienburg+ + + +
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
S.spp+ nr nr nr - + + (latex +)
CS: pcr
+ F:2 cb ctr- + + / / + + O + O
C32 Goat's cheese 5974,1 Raw milk products CA
I104 S.
Typhimurium
(14.IAA. 1000
- - - - -CS: pcr
+ F:2 cb ctr
6704552
S.spp+ nr nr nr - + + (latex +)
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
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 flora
Reference testsFinal 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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product nameType of "DAIRY
PRODUCTS" category
Type of
contamination
(Natural/
Artificial)
RVS MKTTn
ISO 6579Salmonella One Day
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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 flora
Reference testsFinal 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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product nameType of "DAIRY
PRODUCTS" category
Type of
contamination
(Natural/
Artificial)
RVS MKTTn
ISO 6579Salmonella One Day
Final result
long "SOD
Confirmation"
Type of salmo
C35 Goat's cheese 5972,2 Raw milk products CA
I102
S.Brandenburg
(14.IAA.10005.
+ + + +6704552
S.spp
CS: cp
+ F: 2cb ctr
6704552
S.spp+ - + + - + +
CS: cp
+ F: 2cb ctr- + + / / + + O + O
C36 Goat's cheese 5973,1 Raw milk products CA
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
C39Raw Kuipers cow's
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
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
C43 Cooking milk powderMilk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
C44Creamed cow's milk,
batch 119
Milk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
C45Creamed cow's milk,
batch 131
Milk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
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
C46 Cooking milk powderMilk powders and dairy
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
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
C48Half-creamed milk
powder
Milk powders and dairy
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
C49Creamed cow's milk,
batch 119
Milk powders and dairy
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
C50Creamed cow's milk,
batch 131
Milk powders and dairy
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
C51 Calcium caseinate Milk powders and dairy
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
C52Sodo-calcium
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
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
C55Creamed cow's milk,
batch 122
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
C56 Calcium caseinate Milk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
C57Sodo-calcium
caseinate
Milk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
C58 Sodium caseinate Milk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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 flora
Reference testsFinal 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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product nameType of "DAIRY
PRODUCTS" category
Type of
contamination
(Natural/
Artificial)
RVS MKTTn
ISO 6579Salmonella One Day
Final result
long "SOD
Confirmation"
Type of salmo
C59 Powder lactoserumMilk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
C60Creamed cow's milk,
batch 131
Milk powders and dairy
products- / - - - - - abs col / / / / / / / / abs col / / / - - - - 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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
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"
Negative sample
confirmations
( RVS broth)Other confirmation
tests, if required
Reference
tests
Suspicious
colonies and
natural flora
"SOD Confirmation" short
protocol Final result
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
ISO 6579Salmonella One Day
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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"
Negative sample
confirmations
( RVS broth)Other confirmation
tests, if required
Reference
tests
Suspicious
colonies and
natural flora
"SOD Confirmation" short
protocol Final result
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
ISO 6579Salmonella One Day
Type of salmo "SOD Confirmation" long
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
+ F: 1cb6704512 S.spp + nr nr nr - + + (latex +)
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)
+ F: 2cb6704752 S.spp + nr nr nr - + + (latex +)
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
D77 Trout 2 Raw fish products CN S.Virshow + + + +4604752
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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"
Negative sample
confirmations
( RVS broth)Other confirmation
tests, if required
Reference
tests
Suspicious
colonies and
natural flora
"SOD Confirmation" short
protocol Final result
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
ISO 6579Salmonella One Day
Type of salmo "SOD Confirmation" long
protocol
D78 Trout 3 Raw fish products CN S.Virshow + + + +4604752
S.spp
CS:cp
+ F: 04604752 S.spp - + + - + +
CS:cp
+ F: 1cb- + + / / + + O + O
D79 Trout 4 Raw fish products CN S.Virshow + + + +4604752
S.spp
CS:cp
+ F: 04604752 S.spp - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
D80 Trout 5 Raw fish products CN S.Virshow + + + +4604752
S.spp
CS:cp
+ F: 04604752 S.spp - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
D81 Trout 6 Raw fish products CN S.Virshow + + + +4604752
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
E42 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
E43 Liquid egg whitePasteurised and powdered
eggs - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
E44 Liquid egg whitePasteurised and powdered
eggs - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
E45 Lemon creamPasteurised and powdered
eggs - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
E46 Butter creamPasteurised and powdered
eggs CA I52 S.Napoli + + + +
6704552
S.spp
CS: abs
+ F: 1cb/ / / / / / / /
CS: abs
+ F: 1cb/ / / - - + - N - N
E47 Lemon creamPasteurised and powdered
eggs - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
E48 Butter creamPasteurised and powdered
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
E50 Bulk egg whites, batch 3Pasteurised and powdered
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
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
E52 Bulk egg yolks, batch 1Pasteurised and powdered
eggs - / - - - - - abs col / / / / / / / / abs col / / / - - - - 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
E54 Bulk egg whites, batch 4Pasteurised and powdered
eggs Iso Spé VS One D standard - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
E55 Bulk egg whites, batch 4Pasteurised and powdered
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
E57 Bulk egg whites, batch 2Pasteurised and powdered
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
E58 Bulk egg whites, batch 3Pasteurised and powdered
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
E59 Bulk egg yolks, batch 2Pasteurised and powdered
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
"SOD" : après 21H à 37°C +/- 1°C "SOD": after 21 hours at 37 °C +/- 1 °C
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
"SOD Confirmation" long
protocol Final result
long "SOD
Confirmation"
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious
colonies and
natural flora
Reference testsFinal result
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)
ISO 6579Salmonella One Day
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
"SOD" : après 21H à 37°C +/- 1°C "SOD": after 21 hours at 37 °C +/- 1 °C
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
"SOD Confirmation" long
protocol Final result
long "SOD
Confirmation"
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious
colonies and
natural flora
Reference testsFinal result
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)
ISO 6579Salmonella One Day
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
E30Infant ready-made meal,
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
E19Dark chocolate coating
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
E32Infant quinoa cereal powder,
cocoa flavourInfant type ingredients CA
I74
S.Hvittingfoss+ + + +
6704752
S.spp
CS:cp
+ F: 0
6704752
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
E33Infant cereal powder vanilla
flavour (12 months and +)Infant type ingredients CA
I74
S.Hvittingfoss+ + + +
6704752
S.spp
CS:cp
+ F: 0
6704752
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
E35Infant cereal powder 100%
grains from 8 monthsInfant type ingredients CA
I74
S.Hvittingfoss+ + + +
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
S.Hvittingfoss+ + + +
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
E40Infant dairy yogurt, peach
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
S.Hvittingfoss+ + + +
6704752
S.spp
CS:cp
+ F: 0
6704752
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
E38Infant ready-made meal,
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
eggs CA I61 S.Poona + + + +
6704752
S.spp
CS:cp
+ F: 0
6704752
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
E62 Dehydrated egg whitesPasteurised and powdered
eggs CA I61 S.Poona + + + +
6704752
S.spp
CS:cp
+ F: 0
6704752
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
E63 Egg yolks Pasteurised and powdered
eggs CA I61 S.Poona + + + +
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
"SOD" : après 21H à 37°C +/- 1°C "SOD": after 21 hours at 37 °C +/- 1 °C
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
"SOD Confirmation" long
protocol Final result
long "SOD
Confirmation"
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious
colonies and
natural flora
Reference testsFinal result
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)
ISO 6579Salmonella One Day
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
S.spp+ nr nr nr - + + (latex + )
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
S.spp+ nr nr nr - + + (latex + )
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
S.spp+ nr nr nr - + + (latex + )
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
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 flora
Reference
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"
Other confirmation
tests, if required
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious
colonies and
natural flora
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product nameType of "MEAT 375g"
categoryFinal result long
"SOD
Confirmation"
Type of
contamination
(Natural/ Artificial)RVS MKTTn
ISO 6579Salmonella One Day
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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 flora
Reference
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"
Other confirmation
tests, if required
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious
colonies and
natural flora
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product nameType of "MEAT 375g"
categoryFinal result long
"SOD
Confirmation"
Type of
contamination
(Natural/ Artificial)RVS MKTTn
ISO 6579Salmonella One Day
Type of salmo "SOD Confirmation" long
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
S.spp+ nr nr nr - + + (latex +)
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
F29 Pork loin for roasting Meat CAI113 S.Enteritidis
(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
S.spp+ nr nr nr - + + (latex +)
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
S.spp+ nr nr nr - + + (latex +)
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
S.spp+ nr nr nr - + + (latex +)
CS: pcp
+ F: 2 cb ctrvnr nr nr
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
S.spp+ nr nr nr - + + (latex +)
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
S.spp+ nr nr nr - + + (latex +)
CS: pcp
+ F: 2 cb ctrvnr nr nr
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
S.spp+ nr nr nr - + + (latex +)
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
S.spp+ nr nr nr - + + (latex +)
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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 flora
Reference
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"
Other confirmation
tests, if required
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious
colonies and
natural flora
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product nameType of "MEAT 375g"
categoryFinal result long
"SOD
Confirmation"
Type of
contamination
(Natural/ Artificial)RVS MKTTn
ISO 6579Salmonella One Day
Type of salmo "SOD Confirmation" long
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
S.spp+ nr nr nr - + + (latex +)
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
Salmonella sppXLD ASAP
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
Infant milk, 0 months to
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)
with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
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)
with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G6
Infant milk, 0 months to
6 months
(80,000 CFU/g)
with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G7
Infant milk, thickened
formula
(93,000 CFU/g)
with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G8
Infant milk, 6 to 12
months
(5,900,000 CFU/g)
with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G9
Organic growing-up
milk, from 10 months to
3 years
with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G10
Infant milk from birth, 0
to 6 months
(3,700,000 CFU/g)
with probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G11
Infant milk, age from 1
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
G12Infant milk, relay
(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
Infant milk, 6 months to
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
Infant milk, 0 months to
6 months
(55,000 CFU/g)
with probiotics CAI106
S.Tshiongue + + + +
6704552
s.spp
CS:cp
+ F: 0
6704552
s.spp+ + + + +
CS:cp
+ F: 0+ + / / + + O + O
G15
Infant milk, thickened
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
Infant milk, 6 to 12
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
Infant milk from birth, 0
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
Infant milk, from 0 to 6
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
+ + + + (xld CJ/cN) +CS:cp
+ F: 0+ + / / + + O + O
G19
Infant milk, 0 months to
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
+ + + + (xld CJ/cN) +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
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
G26Infant milk, 0 to 6
monthsWithout probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G27Infant milk, 6 months to
1 year Without probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G28Infant milk, 0 to 6
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 testsFinal result
reference
Final result
short "SOD
Confirmation"
Final result
long "SOD
Confirmation"
Final result
short "SOD
Confirmation"
Other confirmation tests, if
required
Negative sample
confirmations
( RVS broth) Reference
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)
XLD ASAP XLD ASAPLatex
Salmonella
spp
SALSALatex
Salmonella sppXLD ASAP
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 testsFinal result
reference
Final result
short "SOD
Confirmation"
Final result
long "SOD
Confirmation"
Final result
short "SOD
Confirmation"
Other confirmation tests, if
required
Negative sample
confirmations
( RVS broth) Reference
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
G29Infant milk, 6 to 12
monthsWithout probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G30Infant milk, from 6
monthsWithout probiotics - / - - - - - abs col / / / / / / abs col / / - - - - O - O
G31Infant 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
G32Infant milk, 6 to 12
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
G33Infant milk, 1 to 6
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
G34Infant milk, 6 months to
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
G35Infant milk, 0 to 6
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
G37Infant milk, 0 to 6
monthsWithout probiotics CA I7 S.diarizonae + + + +
7604552
s.enterica
arizonae
CS:cp
+ F: 0
7604552
s.enterica
arizonae
+ + + +CS:cp
+ F: 0+ + / / + + O + O
G38.2
Infant growth milk,
natural, 10 months to 3
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
G39Infant milk, from 6
monthsWithout probiotics CA I7 S.diarizonae + + + +
7604552
s.enterica
arizonae
CS:cp
+ F: 0
7604552
s.enterica
arizonae
+ + + +CS:cp
+ F: 0+ + / / + + O + O
G40
Infant milk growth
powder, 12 months to 3
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
G506 Soy milk 2 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
+
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)
XLD ASAP XLD ASAPLatex
Salmonella
spp
SALSALatex
Salmonella sppXLD ASAP
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 testsFinal result
reference
Final result
short "SOD
Confirmation"
Final result
long "SOD
Confirmation"
Final result
short "SOD
Confirmation"
Other confirmation tests, if
required
Negative sample
confirmations
( RVS broth) Reference
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
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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
H15Poultry terrine and
small vegetablesFinished products for pets - / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
H16 Soft beef kibble Finished products for pets CAI70
S.Weltevreden+ + + +
6704752
S.sppabs col / / / / / / / / abs col / / / - - + - N - N
H17Cabillaud salmon cat
kibbles Finished products for pets CA
I70
S.Weltevreden+ + + +
6704752
S.sppabs col / / / / / / / / abs col / / / - - + - N - N
H18 Cat kibbles Finished products for pets CAI70
S.Weltevreden+ + + +
6704752
S.sppabs col / / / / / / / / abs col / / / - - + - N - N
H19 Dog kibbles Finished products for pets CAI70
S.Weltevreden+ + + +
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
S.Weltevreden+ + + +
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
S.Weltevreden+ + + +
6704752
S.spp
CS:cp
+ F: 0
6704752
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
H62Poultry terrine for
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
composition of livestock feed- / - - - - -
CS: abs
+ F: 1cb/ / / / / / / /
CS: abs
+ F: 1cb/ / / - - - - O - O
H43 PS briochePrimary raw ingredients in the
composition of livestock feed- / - - - - -
CS: abs
+ F: 2cb ctr/ / / / / / / /
CS: abs
+ F: 2cb
ctr
/ / / - - - - O - O
H44 Pâté for feedPrimary raw ingredients in the
composition of livestock feed- / - - - - -
CS: abs
+ F: 3cb/ / / / / / / /
CS: abs
+ F: 3cb/ / / - - - - 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 flora
Reference testsFinal 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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product name Type of "animal food" category
Final result
long "SOD
Confirmation"
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)
XLD ASAP XLD ASAP Oxydase
Latex
Salmonella
spp
Oxydase SALSA OxydaseLatex
Salmonella sppXLD ASAP
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 flora
Reference testsFinal 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
"SOD Confirmation" short
protocol Final result
short "SOD
Confirmation"
Sample Product name Type of "animal food" category
Final result
long "SOD
Confirmation"
Type of
contamination
(Natural/
Artificial)
RVS MKTTn
ISO 6579Salmonella One Day
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
H46 ps breadPrimary raw ingredients in the
composition of livestock feedCA I56 S.London - - - - -
CS:cp
+ F: 0
6704552
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / - + N + N
H47 PS briochePrimary raw ingredients in the
composition of livestock feedCA I56 S.London - - - - -
CS: abs
+ F: 1cb/ / / / / / / /
CS: abs
+ F: 1cb/ / / - - - - O - O
H48 Pâté for feedPrimary raw ingredients in the
composition of livestock feedCA I56 S.London - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
H49 Lactoserum tank 4Primary raw ingredients in the
composition of livestock feed- / - - - - -
CS: abs
+ F: 1cb/ / / / / / / /
CS: abs
+ F: 1cb/ / / - - - - O - O
H50 Lactoserum tank 3Primary raw ingredients in the
composition of livestock feedCA I66 S.Cerro - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
H51 Lactoserum tank 2Primary raw ingredients in the
composition of livestock feed- / - - - - -
CS: abs
+ F: 1cb/ / / / / / / /
CS: abs
+ F: 1cb/ / / - - - - O - O
H52 Lactoserum tank 3Primary raw ingredients in the
composition of livestock feed- / - - - - - abs col / / / / / / / / abs col / / / - - - - O - O
H55 Pâté for feedPrimary raw ingredients in the
composition of livestock feedCA I56 S.London + + + +
6704552
S.spp
CS:cp
+ F: 0
6704552
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
H56 Ingredient for feedPrimary raw ingredients in the
composition of livestock feedCA I56 S.London - - - - -
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
composition of livestock feedCA I66 S.Cerro + + + +
6704552
S.spp
CS:cp
+ F: 0
6704552
S.spp+ - + + - + +
CS:cp
+ F: 0- + + / / + + O + O
H64 OatsPrimary 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
H65 FlaxseedPrimary 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
H66 PeasPrimary raw ingredients in the
composition of livestock feedCA I66 S.Cerro + + + +
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)
XLD ASAP XLD ASAPLatex
Salmonella
spp
SALSALatex
Salmonella sppXLD ASAP
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
S.Senftenberg+ + + +
6704552
S.spp
CS: cp
+ F: 1cb
6704552
S.spp+ + + + +
CS: cp
+ F: 1cb+ + / / + + O + O
I53 Sink wipe Surface samples CAI58
S.Senftenberg+ + + +
6704552
S.spp
CS: cp
+ F: 2cb cbl6704552
S.spp+ + + + +
CS: cp
+ F: 2cb cbl+ + / / + + O + O
I54 Fridge wipe Surface samples CAI58
S.Senftenberg+ + + +
6704552
S.spp
CS: cp
+ F: 1cb6704552
S.spp+ + + + +
CS: cp
+ F: 1cb+ + / / + + O + O
I55 Work surface wipe Surface samples CAI58
S.Senftenberg+ + + +
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
S.Senftenberg+ + + +
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
I85 Work surface wipe 2 Surface samples CA I60 S.Veneziana + + + +6704552
S.spp
CS:cp
+ F: 0
6704552
S.spp+ + + + +
CS:cp
+ F: 0+ + / / + + O + O
I86 Work surface wipe 3 Surface samples CA I60 S.Veneziana + + + +6704552
S.spp
CS: cp
+ F: 1ctrv
6704552
S.spp+ + + + +
CS: cp
+ F: 1ctrv+ + / / + + O + O
I87 Work surface wipe 4 Surface samples CA I60 S.Veneziana + + + +6704552
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
BILANEPT supplémentée incubée 16h à 41,5°C +/- 1°C EPT supplémentée incubée 24h à 41,5°C +/- 1°C
Final result
short "SOD
Confirmation"
Other confirmation tests, if
required
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious colonies
and natural floraReference tests
Final result
reference
Final result
short "SOD
Confirmation"
Final result long
"SOD
Confirmation"
Suspicious colonies
and natural flora
"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 "INDUSTRIAL
PRODUCTION
ENVIRONMENT SAMPLE"
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)
XLD ASAP XLD ASAPLatex
Salmonella
spp
SALSALatex
Salmonella sppXLD ASAP
BILANEPT supplémentée incubée 16h à 41,5°C +/- 1°C EPT supplémentée incubée 24h à 41,5°C +/- 1°C
Final result
short "SOD
Confirmation"
Other confirmation tests, if
required
Negative sample
confirmations
( RVS broth) Reference
tests
Suspicious colonies
and natural floraReference tests
Final result
reference
Final result
short "SOD
Confirmation"
Final result long
"SOD
Confirmation"
Suspicious colonies
and natural flora
"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 "INDUSTRIAL
PRODUCTION
ENVIRONMENT SAMPLE"
category
Type of
contamination
(Natural/
Artificial)
Type of salmo RVS MKTTn
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
I85 bis Work surface wipe 2 Surface samples - / - - - - -CS: abs
+ F: 0/ / / / / /
CS: abs
+ F: 0/ / - - - - O - O
I87 bis Work surface wipe 4 Surface samples - / - - - - -CS: abs
+ 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
S.Senftenberg- (cj) + - (cj) +
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
S.Senftenberg- (cj) + - (cj) +
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
I409 Work surface wipe Surface samples CAI 116
S.Veneziana+ + + +
6704542
S.Spp
CS:cp
+ F: 2cb
6704542
S.Spp+ + + + +
CS:cp
+ F: 2cb+ + / / + + O + O
I410 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
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
I412 Work surface wipe Surface samples CAI 116
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
wipeSurface 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.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
"SOD Confirmation" short
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
"SOD Confirmation" short
protocolConcordance
Ref. / Alt.
cold boxes
(O/N)
Sample Product name
Type of "READY TO EAT
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
72 hours at 5 °C +/-
3 °C
"SOD Confirmation" short
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
"SOD Confirmation" short
protocolConcordance
Ref. / Alt.
cold boxes
(O/N)
Sample Product name
Type of "READY TO EAT
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
A15Grilled chicken Piemont
salad Cold ready-made meals - / - / / /
CS: abs
+ F: 1cb/ / /
CS: abs
+ F: 1cb/ / / - - O - O
A16Grilled chicken Piemont
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
A48Provençal marinated
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
72 hours at 5 °C +/-
3 °C
"SOD Confirmation" short
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
"SOD Confirmation" short
protocolConcordance
Ref. / Alt.
cold boxes
(O/N)
Sample Product name
Type of "READY TO EAT
AND READY TO HEAT"
category
Type of
contamination
(Natural/
Artificial)
Type of salmo
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.Infantis6704752
S.Spp+ + +
CS:cp
+ F: 1cb- + +
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 - + +
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
A54Honey/sesame marinated
white tuna steakMarinated smoked products CA I73 S.Virchow
6704752
S.Spp+ + +
CS: cp
+ F: 2cb cbe- + +
CS: cp
+ F: 2cb cbe- + + + + O + O
A55Honey/sesame marinated
white tuna steakMarinated smoked products - / - / / /
CS: abs
+ F: 2cb cbe/ / /
CS: abs
+ F: 2cb cbe/ / / - - O - O
A56Duck carpaccio marinated
with porcini mushrooms Marinated smoked products - / - / / /
CS: abs
+ F: 2cb ctrv/ / /
CS: abs
+ F: 2cb ctrv/ / / - - O - O
A57Provençal marinated
chicken skewerMarinated smoked products - / - / / /
CS: abs
+ F: 3cb ctrv/ / /
CS: abs
+ F: 3cb ctrv/ / / - - O - O
A58Lemon/rosemary marinated
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
"SOD Confirmation" short
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
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.
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"
"SOD Confirmation" short
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
"SOD Confirmation" short
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
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.
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"
"SOD Confirmation" short
protocol
Sample Product name Type of "MEAT" category
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
B18Fresh ground meat,
batch 1Raw meat - / - / / /
CS: abs
+ F: 2cb cv/ / /
CS: abs
+ F: 2cb cv/ / / - - O - O
B19Fresh ground meat,
batch 2Raw meat - / - / / /
CS: abs
+ F: 1cb/ / /
CS: abs
+ F: 1cb/ / / - - O - O
B20Fresh ground meat,
batch 3Raw meat - / - / / /
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
"SOD Confirmation" short
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
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.
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"
"SOD Confirmation" short
protocol
Sample Product name Type of "MEAT" category
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
"SOD Confirmation" short
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
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.
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"
"SOD Confirmation" short
protocol
Sample Product name Type of "MEAT" category
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
"SOD Confirmation" short
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
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.
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"
"SOD Confirmation" short
protocol
Sample Product name Type of "MEAT" category
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
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- + +
CS:cp
+ F: 0- + + + + O + O
C19Cantal Entre Deux
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
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
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
C26Goat's cheese AOP
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)
Sample Product nameType of "DAIRY
PRODUCTS" category
Type of
contamination
(Natural/
Artificial)
Type of salmo
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
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
"SOD Confirmation" short
protocol Final result
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
"SOD Confirmation" short
protocol 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
Annexe 3
Oxydase
Latex
Salmonella
spp
Oxydase
Latex
Salmonella
spp
ISO 6579Concordance
Ref. / Alt.
BPW cold (O/N)
Sample Product nameType of "DAIRY
PRODUCTS" category
Type of
contamination
(Natural/
Artificial)
Type of salmo
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
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
"SOD Confirmation" short
protocol Final result
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
"SOD Confirmation" short
protocol 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
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
C27Raw Kuipers cow's
milkRaw milk products CA
I104 S.
Typhimurium
(14.IAA. 1000
6704552
S.spp+ + +
CS: cp
+ F: 3cb cg- + +
CS: cp
+ F:2cb- + + + + O + O
C31 Goat's cheese 5975,1 Raw milk products CA
I104 S.
Typhimurium
(14.IAA. 1000
6704552
S.spp+ nr + (latex +)
CS: pcr
+ F:2 cb ctrnr nr nr
salsa+ latex +
ox-
CS: pcr
+ F:2 cb ctrnr nr nr
salsa+ latex +
ox-+ + O + O
C32 Goat's cheese 5974,1 Raw milk products CA
I104 S.
Typhimurium
(14.IAA. 1000
- + nr + (latex +)CS: pcr
+ F:2 cb ctrnr nr nr
salsa+ latex +
ox-
CS: pcr
+ F:2 cb ctrnr nr nr
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
C35 Goat's cheese 5972,2 Raw milk products CA
I102
S.Brandenburg
(14.IAA.10005.1
6704552
S.spp+ + +
CS: cp
+ F: 2cb ctr- + +
CS: cp
+ F: 2cb ctr- + + + + O + O
C36 Goat's cheese 5973,1 Raw milk products CA
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
C39Raw Kuipers cow's
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
products- / - / / / abs col / / / abs col / / / - - O - O
C43 Cooking milk powderMilk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
C44Creamed cow's milk,
batch 119
Milk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
C45Creamed cow's milk,
batch 131
Milk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
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)
Sample Product nameType of "DAIRY
PRODUCTS" category
Type of
contamination
(Natural/
Artificial)
Type of salmo
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
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
"SOD Confirmation" short
protocol Final result
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
"SOD Confirmation" short
protocol 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
C72 Raw milk cheese 2 Raw milk products CN S.Dublin6704552
S.spp/ / /
CS: abs
+ F: 2cb/ / /
CS: abs
+ F: 2cb/ / / + - N - N
C46 Cooking milk powderMilk powders and dairy
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
productsCA I8 S.diarizonae
7304552
S.enterica
arizonae
+ +CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
C48Half-creamed milk
powder
Milk powders and dairy
productsCA I8 S.diarizonae
7304552
S.enterica
arizonae
+ +CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
C49Creamed cow's milk,
batch 119
Milk powders and dairy
productsCA I8 S.diarizonae
7304552
S.enterica
arizonae
+ +CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
C50Creamed cow's milk,
batch 131
Milk powders and dairy
productsCA I8 S.diarizonae
7304552
S.enterica
arizonae
+ +CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
C51 Calcium caseinate Milk powders and dairy
productsCA I8 S.diarizonae
7304552
S.enterica
arizonae
+ +CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
C52Sodo-calcium
caseinate
Milk powders and dairy
productsCA I22 S.4,[5],12:-:-
6704752
S.spp+ + +
CS:cp
+ F: 0- + +
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- + +
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- + +
CS:cp
+ F: 0- + + + + O + O
C55Creamed cow's milk,
batch 122
Milk powders and dairy
productsCA I22 S.4,[5],12:-:-
6704752
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
C56 Calcium caseinate Milk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
C57Sodo-calcium
caseinate
Milk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
C58 Sodium caseinate Milk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
C59 Powder lactoserumMilk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
C60Creamed cow's milk,
batch 131
Milk powders and dairy
products- / - / / / abs col / / / abs col / / / - - O - O
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
Type of "MISCELLANEOUS
PRODUCTS:
VEGETABLES, FISH
PRODUCTS AND OTHERS"
category
Type of
contamination
(Natural/
Artificial)
Type of salmo
Final result
reference
Final result
short "SOD
Confirmation"
"SOD Confirmation" short
protocol Final result
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" short
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
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)
Annexe 3
Oxydase
Latex
Salmonella
spp
Oxydase
Latex
Salmonella
spp
Sample Product name
Type of "MISCELLANEOUS
PRODUCTS:
VEGETABLES, FISH
PRODUCTS AND OTHERS"
category
Type of
contamination
(Natural/
Artificial)
Type of salmo
Final result
reference
Final result
short "SOD
Confirmation"
"SOD Confirmation" short
protocol Final result
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" short
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
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)
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
Type of "MISCELLANEOUS
PRODUCTS:
VEGETABLES, FISH
PRODUCTS AND OTHERS"
category
Type of
contamination
(Natural/
Artificial)
Type of salmo
Final result
reference
Final result
short "SOD
Confirmation"
"SOD Confirmation" short
protocol Final result
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" short
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
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)
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
S.spp+ nr + (latex +)
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
S.spp+ nr + (latex +)
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
S.spp+ nr + (latex +)
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
D77 Trout 2 Raw fish products CN S.Virshow4604752
S.spp+ +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
D78 Trout 3 Raw fish products CN S.Virshow4604752
S.spp+ +
CS:cp
+ F: 0- + +
CS:cp
+ F: 1cb- + + + + O + O
D79 Trout 4 Raw fish products CN S.Virshow4604752
S.spp+ +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
D80 Trout 5 Raw fish products CN S.Virshow4604752
S.spp+ +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
D81 Trout 6 Raw fish products CN S.Virshow4604752
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
E41 Liquid egg whitePasteurised and powdered
eggs CA
I15 S.
Heidelberg
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E42 Liquid egg whitePasteurised and powdered
eggs CA
I15 S.
Heidelberg
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E43 Liquid egg whitePasteurised and powdered
eggs - / - / / / abs col / / / abs col / / / - - O - O
E44 Liquid egg whitePasteurised and powdered
eggs - / - / / / abs col / / / abs col / / / - - O - O
E45 Lemon creamPasteurised and powdered
eggs - / - / / / abs col / / / abs col / / / - - O - O
E46 Butter creamPasteurised and powdered
eggs CA I52 S.Napoli
6704552
S.spp/ / /
CS: abs
+ F: 1cb/ / /
CS: abs
+ F: 1cb/ / / + - N - N
E47 Lemon creamPasteurised and powdered
eggs - / - / / / abs col / / / abs col / / / - - O - O
E48 Butter creamPasteurised and powdered
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)
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E50 Bulk egg whites, batch 3Pasteurised and powdered
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
eggs Iso Spé VS One D standard CA
I111
S.Senftenberg
(3240/39/81)
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E52 Bulk egg yolks, batch 1Pasteurised and powdered
eggs - / - / / / abs col / / / abs col / / / - - 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
E54 Bulk egg whites, batch 4Pasteurised and powdered
eggs Iso Spé VS One D standard - / - / / / abs col / / / abs col / / / - - O - O
E55 Bulk egg whites, batch 4Pasteurised and powdered
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
E57 Bulk egg whites, batch 2Pasteurised and powdered
eggs Iso Spé VS One D standard CA I26 S.Bredeney
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E58 Bulk egg whites, batch 3Pasteurised and powdered
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
"SOD Confirmation" short
protocol Final result
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
"SOD Confirmation" short
protocolFinal 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
WORK UPBuffered 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)
Result per
Reference
Annexe 3
Oxydase
Latex
Salmonella
spp
Oxydase
Latex
Salmonella
spp
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
"SOD Confirmation" short
protocol Final result
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
"SOD Confirmation" short
protocolFinal 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
WORK UPBuffered 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)
Result per
Reference
E59 Bulk egg yolks, batch 2Pasteurised and powdered
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
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
E26Infant cereal powder 100%
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
E29Infant dairy yogurt, peach
flavour, 6 monthsInfant type ingredients - / - / / / abs col / / / abs col / / / - - O - O
E30Infant ready-made meal,
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
E19Dark chocolate coating
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
E31Infant quinoa cereal powder,
vanilla flavourInfant type ingredients CA
I74
S.Hvittingfoss
6704752
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E32Infant quinoa cereal powder,
cocoa flavourInfant type ingredients CA
I74
S.Hvittingfoss
6704752
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E33Infant cereal powder vanilla
flavour (12 months and +)Infant type ingredients CA
I74
S.Hvittingfoss
6704752
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
E35Infant cereal powder 100%
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
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
"SOD Confirmation" short
protocol Final result
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
"SOD Confirmation" short
protocolFinal 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
WORK UPBuffered 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)
Result per
Reference
E40Infant dairy yogurt, peach
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
E38Infant ready-made meal,
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"
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
"SOD Confirmation" short
protocol Final result
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" short
protocol Final result short
"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
ISO 6579Sample Product nameType of "MEAT 375g"
category
Type of
contamination
(Natural/ Artificial)
Type of salmo
Final result
reference
Final result
short "SOD
Confirmation"
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
"SOD Confirmation" short
protocol Final result
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" short
protocol Final result short
"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
+ F: 2cb cblnr nr nr
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
+ F: 2 cb ctrvnr nr nr
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
+ F: 2 cb ctrvnr nr nr
salsa+(latex+
ox-)
CS: pcp
+ F: 2 cb ctrvnr nr nr
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
+ F: 2 cb ctrvnr nr nr
salsa+ (latex +/-
vers - ox-)
CS: pcp
+ F: 2 cb ctrvnr nr nr
salsa+ (latex
+/- vers - ox-)- + N + N
F12Sauteed pieces of
turkeyChicken meat CA I9 S.Houtenae - + nr
+ (latex +/-
vers- )
CS: pcp
+ F: 2 cb ctrvnr nr nr
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
F19 Pork loin for roasting Meat CAI113 S.Enteritidis
(2047/25/22)6704552 s.spp + nr + (latex + )
CS: pcp
+ F: 2cb cblnr nr nr
salsa+(latex+
ox-)
CS: pcp
+ F: 2cb cblnr nr nr
salsa+(latex+
ox-)+ + O + O
F21 Chicken drumsticks Chicken meat CA I57 S.Regent 6704772 s.spp + nr + (latex +)CS: pcp
+ F: 4cb ctrvnr nr nr
salsa + (xld- cj)
latex+ ox-
CS: pcp
+ F: 4cb ctrvnr nr nr
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
+ F: 2 cb ctrvnr nr nr
salsa+(latex+
ox-)
CS: pcp
+ F: 2 cb ctrvnr nr nr
salsa+(latex+
ox-)+ + O + O
F7 chicken breast -20 °C Chicken meat CA I9 S.Houtenae - + nr+ (latex +/-
vers- )
CS: pcp
+ F: 3cb ctrvnr nr nr
salsa+ (latex +/-
vers - ox-)
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.spp + +/- +CS: pcp
+ F: 2 cb ctrv- +/- +/- salsa+
CS: pcp
+ F: 2 cb ctrv- +/- +/- salsa+ + + O + O
F29 Pork loin for roasting Meat CAI113 S.Enteritidis
(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
ISO 6579Sample Product nameType of "MEAT 375g"
category
Type of
contamination
(Natural/ Artificial)
Type of salmo
Final result
reference
Final result
short "SOD
Confirmation"
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
"SOD Confirmation" short
protocol Final result
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" short
protocol Final result short
"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
+ F: 2 cb ctrvnr nr nr
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
+ F: 2 cb ctrvnr nr nr
salsa+(latex+
ox-)
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 + nr + (latex +)CS: pcp
+ F: 2 cb ctrvnr nr nr
salsa+(latex+
ox-)
CS: pcp
+ F: 2 cb ctrvnr nr nr
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
+ F: 2 cb ctrvnr nr nr
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
+ F: 3ctrv cbnr nr nr
salsa+(latex+
ox-)
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- + +
CS: cp
+ F: 2cb ctr- + + + + O + O
F41 Pâté Salted/salt-cured meats CA I29 S.Abortusovis 6704752 S.spp + nr + (latex +)CS: pcp
+ F: 2 cb ctrvnr nr nr
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
Infant milk, 6 months to
1 year
(690,000 CFU/g)
with probiotics - / - / / /CS: abs
+ F: 1cb/ /
CS: abs
+ F: 1cb/ / - - O - O
G2
Infant milk, 0 months to
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)
with probiotics - / - / / / abs col / / abs col / / - - O - O
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)
with probiotics - / - / / / abs col / / abs col / / - - O - O
G6
Infant milk, 0 months to
6 months
(80,000 CFU/g)
with probiotics - / - / / / abs col / / abs col / / - - O - O
G7
Infant milk, thickened
formula
(93,000 CFU/g)
with probiotics - / - / / / abs col / / abs col / / - - O - O
G8
Infant milk, 6 to 12
months
(5,900,000 CFU/g)
with probiotics - / - / / / abs col / / abs col / / - - O - O
G9
Organic growing-up
milk, from 10 months
to 3 years
with probiotics - / - / / / abs col / / abs col / / - - O - O
G10
Infant milk from birth, 0
to 6 months
(3,700,000 CFU/g)
with probiotics - / - / / / abs col / / abs col / / - - O - O
G11
Infant milk, age from 1
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
G12Infant milk, relay
(790,000 CFU/g)with probiotics CA I67 S.Minnesota
6704552
s.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G13
Infant milk, 6 months to
1 year
(690,000 CFU/g)
with probiotics CAI106
S.Tshiongue
6704552
s.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G14
Infant milk, 0 months to
6 months
(55,000 CFU/g)
with probiotics CAI106
S.Tshiongue
6704552
s.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G15
Infant milk, thickened
formula
(93,000 CFU/g)
with probiotics CA I61 S.Poona6704752
s.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G16
Infant milk, 6 to 12
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
Infant milk from birth, 0
to 6 months
(3,700,000 CFU/g)
with probiotics CA I5b S.arizonae
7504552
S.enterica.
arizonae
+ + +CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G18
Infant milk, from 0 to 6
months
(110,000 CFU/g)
with probiotics CA I5b S.arizonae
7504552
S.enterica.
arizonae
+ + +CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G19
Infant milk, 0 months to
6 months
(80,000 CFU/g)
with probiotics CA I5b S.arizonae
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
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
Sample Product name
Type of "INFANT MILK
POWDER AND
INGREDIENTS IN THEIR
COMPOSITION" category
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)
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
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
Type of "INFANT MILK
POWDER AND
INGREDIENTS IN THEIR
COMPOSITION" category
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)
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
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
monthsWithout 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
G26Infant milk, 0 to 6
monthsWithout probiotics - / - / / / abs col / / abs col / / - - O - O
G27Infant milk, 6 months to
1 year Without probiotics - / - / / / abs col / / abs col / / - - O - O
G28Infant milk, 0 to 6
months Without probiotics - / - / / / abs col / / abs col / / - - O - O
G29Infant milk, 6 to 12
monthsWithout probiotics - / - / / / abs col / / abs col / / - - O - O
G30Infant milk, from 6
monthsWithout probiotics - / - / / / abs col / / abs col / / - - O - O
G31Infant milk, from 6
monthsWithout probiotics CA I11 S.indica - / / / abs col / / abs col / / - - O + N
G32Infant milk, 6 to 12
monthsWithout probiotics CA I11 S.indica
7504552
S.enterica.
arizonae
/ / / abs col / / abs col / / + - N + O
G33Infant milk, 1 to 6
monthsWithout probiotics CA
I104 S.
Typhimurium
(14.IAA. 1000
6504552
s.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G34Infant milk, 6 months to
1 year Without probiotics CA
I104 S.
Typhimurium
(14.IAA. 1000
6504552
s.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G35Infant milk, 0 to 6
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
G37Infant milk, 0 to 6
monthsWithout probiotics CA I7 S.diarizonae
7604552
s.enterica
arizonae
+ +CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G38.2
Infant growth milk,
natural, 10 months to 3
years
Without probiotics CA I7 S.diarizonae
7604552
s.enterica
arizonae
+ +CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G39Infant milk, from 6
monthsWithout probiotics CA I7 S.diarizonae
7604552
s.enterica
arizonae
+ +CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G40
Infant milk growth
powder, 12 months to 3
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
Type of "INFANT MILK
POWDER AND
INGREDIENTS IN THEIR
COMPOSITION" category
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)
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
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
G505 Soy milk 1 Raw materials CA
I54bis -
S.Anatum Adria
A00E007
6704552
s.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
G506 Soy milk 2 Raw materials CA
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
H1Poultry terrine for
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
H3Poultry terrine and
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
H15Poultry terrine and
small vegetablesFinished products for pets - / - / / / abs col / / / abs col / / / - - O - O
H16 Soft beef kibble Finished products for pets CAI70
S.Weltevreden
6704752
S.spp/ / / abs col / / / abs col / / / + - N - N
H17Cabillaud salmon cat
kibbles Finished products for pets CA
I70
S.Weltevreden
6704752
S.spp/ / / abs col / / / abs col / / / + - N - N
H18 Cat kibbles Finished products for pets CAI70
S.Weltevreden
6704752
S.spp/ / / abs col / / / abs col / / / + - N - N
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
H62Poultry terrine for
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"
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
"SOD Confirmation" short
protocol Final result
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" short
protocol Final result short
"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
Salmonella sppOxydase
Latex
Salmonella
spp
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"
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
"SOD Confirmation" short
protocol Final result
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" short
protocol Final result short
"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
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
composition of livestock feed- / - / / /
CS: abs
+ F: 1cb/ / /
CS: abs
+ F: 1cb/ / / - - O - O
H43 PS briochePrimary raw ingredients in the
composition of livestock feed- / - / / /
CS: abs
+ F: 2cb ctr/ / /
CS: abs
+ F: 2cb ctr/ / / - - O - O
H44 Pâté for feedPrimary raw ingredients in the
composition of livestock feed- / - / / /
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
H46 ps breadPrimary raw ingredients in the
composition of livestock feedCA I56 S.London - + + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + - + N + N
H47 PS briochePrimary raw ingredients in the
composition of livestock feedCA I56 S.London - / / /
CS: abs
+ F: 1cb/ / /
CS: abs
+ F: 1cb/ / / - - O - O
H48 Pâté for feedPrimary raw ingredients in the
composition of livestock feedCA I56 S.London - / / / abs col / / / abs col / / / - - O - O
H49 Lactoserum tank 4Primary raw ingredients in the
composition of livestock feed- / - / / /
CS: abs
+ F: 1cb/ / /
CS: abs
+ F: 1cb/ / / - - O - O
H50 Lactoserum tank 3Primary raw ingredients in the
composition of livestock feedCA I66 S.Cerro - / / / abs col / / / abs col / / / - - O - O
H51 Lactoserum tank 2Primary raw ingredients in the
composition of livestock feed- / - / / /
CS: abs
+ F: 1cb/ / /
CS: abs
+ F: 1cb/ / / - - O - O
H52 Lactoserum tank 3Primary raw ingredients in the
composition of livestock feed- / - / / / abs col / / / abs col / / / - - O - O
H55 Pâté for feedPrimary raw ingredients in the
composition of livestock feedCA I56 S.London
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
H56 Ingredient for feedPrimary raw ingredients in the
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
Salmonella sppOxydase
Latex
Salmonella
spp
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"
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
"SOD Confirmation" short
protocol Final result
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" short
protocol Final result short
"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
composition of livestock feedCA I66 S.Cerro
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
H64 OatsPrimary raw ingredients in the
composition of livestock feedCA I66 S.Cerro
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
H65 FlaxseedPrimary raw ingredients in the
composition of livestock feedCA I66 S.Cerro
6704552
S.spp+ + +
CS:cp
+ F: 0- + +
CS:cp
+ F: 0- + + + + O + O
H66 PeasPrimary raw ingredients in the
composition of livestock feedCA I66 S.Cerro
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
Salmonella One DayWORK UP
ISO 6579
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
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
hours at 5 °C +/- 3
°C
Salmonella One DayWORK UP
ISO 6579
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
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
I85 Work surface wipe 2 Surface samples CA I60 S.Veneziana6704552
S.spp+ + +
CS:cp
+ F: 0+ +
CS:cp
+ F: 0+ + + + O + O
I86 Work surface wipe 3 Surface samples CA I60 S.Veneziana6704552
S.spp+ + +
CS: cp
+ F: 1ctrv+ +
CS: cp
+ F: 1ctrv+ + + + O + O
I87 Work surface wipe 4 Surface samples CA I60 S.Veneziana6704552
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
I85 bis Work surface wipe 2 Surface samples - / - / / /CS: abs
+ F: 0/ /
CS: abs
+ F: 0/ / - - O - O
I87 bis Work surface wipe 4 Surface samples - / - / / /CS: abs
+ 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
I407 Work surface wipe Surface samples CAI 116
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
I409 Work surface wipe Surface samples CAI 116
S.Veneziana
6704542
S.Spp+ + +
CS:cp
+ F: 2cb+ +
CS:cp
+ F: 2cb+ + + + O + O
I410 Work surface wipe Surface samples CAI 116
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
hours at 5 °C +/- 3
°C
Salmonella One DayWORK UP
ISO 6579
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
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)
I412 Work surface wipe Surface samples CAI 116
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%
Raw meat products, including frozen,
non frozen, seasoned15 9 1 0 0 0 25 93,8% 100,0% 96,0% 0,0%
Raw poultry, including frozen, non
frozen, seasoned11 11 1 3 0 1 26 93,3% 80,0% 84,6% 9,1%
Salted/salt-cured products 13 15 1 0 0 0 29 92,9% 100,0% 96,6% 0,0%
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%
Raw meat products, including frozen,
non frozen, seasoned13 21 0 0 0 0 34 100,0% 100,0% 100,0% 0,0%
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 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%
Raw meat products, including frozen,
non frozen, seasoned16 9 0 0 0 0 25 100,0% 100,0% 100,0% 0,0%
Raw poultry, including frozen, non
frozen, seasoned11 11 1 3 0 0 26 93,3% 80,0% 84,6% 0,0%
Salted/salt-cured products 13 15 1 0 0 0 29 92,9% 100,0% 96,6% 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)
Inclusivity study Appendix 5/Inclusivity - page 2 of 3
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
Salsa AgarOrigin Reference
Salmonella One Day Agar
(after 16 hours of incubation, reading the boxes at 21 hours)
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
Inclusivity study Appendix 5/Inclusivity - page 3 of 3
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
Salsa AgarOrigin Reference
Salmonella One Day Agar
(after 16 hours of incubation, reading the boxes at 21 hours)
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
Salmonella One Day Agar
(after 24 hours of incubation, reading the boxes at 24 hours)Actual inoculation rate
(CFU / mL) Strain