A meta-analytical estimation of the detection limits of methods for Salmonella in food

Hitchins, Anthony D.

doi:10.1016/j.foodres.2011.02.055

Cited by 7 publications

(5 citation statements)

References 49 publications

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“…There are many surveillance programs that employ rapid immunoassays and PCR methods instead of conventional culture methods for detecting Salmonella in poultry meat to cope with the enormous volume of samples (Brooks, Lutze-Wallace, Devenish, Elmufti, & Burke, 2012;Cheung & Kam, 2012;Hitchins, 2012;Tomás Fornés, McMahon, Moulin, & Klijn, 2017). The observed detection level of the conventional pre-enrichment step that directly coupled with the PCR methods is 100-200 CFU/25 g of Salmonella Typhimurium and Enteritidis in poultry meat (Mohd Afendy & Son, 2015;Paião et al, 2013;Siala et al, 2017).…”

Section: Limit Of Detectionsmentioning

confidence: 99%

The “Rapid’Salmonella” Method: Estimation of the Limit of Detection for Salmonella Strains Typhimurium and Enteritidis Isolated from Frozen Poultry Meat

Hantash¹,

Nauta²,

Al‐Sabi³

et al. 2020

MAS

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As a part of evaluation the surveillance system of Salmonella in frozen imported poultry meat into Jordan, we conducted a study to estimate the limit of detection (LOD50% and LOD95%) of S. Typhimurium and S. Enteritidis based on chromogenic media of Rapid’Salmonella method. Salmonella-free chicken meat samples was inoculated with 1 to 100 CFU of 11 wild strains that originated from frozen imported poultry meat and 2 reference strains. In the experiment, the observed lowest concentration for Salmonella Typhimurium and Salmonella Enteritidis using Rapid’Salmonella method were from 1 to 50 CFU/25 g. Based on these results, probability of detection (POD) curve was estimated according to the model described in EN ISO 16140-4. From the estimated POD functions, the LOD50% and LOD95% was determined for the Rapid’Salmonella method. The LOD50% of the different strains varied from 0.9 to 21.2 CFU/25 g. The two reference strains and 9 wild strains had a LOD50% less than 2 CFU/25 g, one wild strain of Salmonella Enteritidis had a LOD50% of 6.8 CFU/25 g and another one had a LOD50% of 21.2 CFU/25 g. The majority of Salmonella strains has a LOD50% of 1-4 CFU/25 g in poultry meat, but also that there are some Salmonella strains which will first be detected at 10 CFU/25 g and higher.

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Section: Limit Of Detectionsmentioning

confidence: 99%

The “Rapid’Salmonella” Method: Estimation of the Limit of Detection for Salmonella Strains Typhimurium and Enteritidis Isolated from Frozen Poultry Meat

Hantash¹,

Nauta²,

Al‐Sabi³

et al. 2020

MAS

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“…In practice, an LOD approaching 1 cell per analytical unit can be achieved in the analysis of VTEC and Salmonella (Almeida et al ., 2013 ;Fratamico et al ., 2011 ;Ganz and Gill, 2013 ;Hegde et al ., 2013 ;Hitchins, 2012 ;Huszczynski et al ., 2013 ). However, achieving the minimum LOD is conditional on the capacity of the target organism to grow in the enrichment medium; and the allowance of suffi cient incubation time for the concentration of the target organism to exceed the LOD of screening and isolation methods.…”

Section: Principles and Limitations Of Sample Testingmentioning

confidence: 99%

Developments in sampling and test methods for pathogens in fresh meat

Gill

2015

Advances in Microbial Food Safety

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“…To the best of our knowledge, few studies have been conducted on the veri cation of food microbiology testing methods, with veri cations limited to only two testing methods (qualitative Salmonella detection and quantitative aerobic plate count) and few food items (chicken, crab, and shrimp) [8][9][10][11]. Moreover, earlier studies applied different methods or models for LOD50 estimation, mainly during the validation of rapid alternative methods against reference methods [12][13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

“…A few studies have been conducted on verifying food microbiological testing methods, mostly focused on Salmonella spp. detection methods with limited food items[8][9][10][11]. For instance, the study by Cajas Rios et al veri ed the horizontal method for the detection of Salmonella spp.…”

mentioning

confidence: 99%

Determination of Performance Characteristics (eLOD50) for Verification of Qualitative Food Microbiological Measurement Methods Based on EN ISO 16140-3:2021

Khezri

Khanzadi

Hashemi

2022

Preprint

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Verification of methods for the microbiological examination of foods is vital according to good laboratory practices (GLP) and ISO/IEC 17025. Microbiological reference methods increase the reliability of food quality control laboratory results. This study aimed to verify three qualitative reference methods by calculating the limit of detection at 50% (eLOD50) according to ISO 16140-3 and to address the related challenges for food microbiology laboratories. We determined the eLOD50 for detecting Escherichia coli, Staphylococcus aureus, and Salmonella spp. in different food items. For method implementation verification, the selected food items were fresh cheese Salmonella spp. and pasteurized milk for E. coli and S. aureus. For food item verification, the eLOD50 values of seven other food items (hamburger, black pepper, soybean powder, ultra-high temperature milk, minced meat, whole liquid pasteurized egg, and cake) were also assessed. The eLOD50 values were 0.5 and 1.9 CFU/test portion of pasteurized milk for E. coli and S. aureus, respectively, and 7.5 CFU/test portion in fresh cheese for Salmonella species. All calculated eLOD50 values were compared with acceptance limits. The calculated eLOD50 values of the qualitative methods complied with the acceptance criteria and were approved for all the selected food items.

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A meta-analytical estimation of the detection limits of methods for Salmonella in food

Cited by 7 publications

References 49 publications

The “Rapid’Salmonella” Method: Estimation of the Limit of Detection for Salmonella Strains Typhimurium and Enteritidis Isolated from Frozen Poultry Meat

The “Rapid’Salmonella” Method: Estimation of the Limit of Detection for Salmonella Strains Typhimurium and Enteritidis Isolated from Frozen Poultry Meat

Developments in sampling and test methods for pathogens in fresh meat

Determination of Performance Characteristics (eLOD50) for Verification of Qualitative Food Microbiological Measurement Methods Based on EN ISO 16140-3:2021

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