Evaluation of the BAX® System for Detection of Salmonella in Selected Foods: Collaborative Study

作者：Karen M Silbernagel, Robert P. Jechorek, Charles N Carver, W. Mark Barbour, Peter Mrozinski, Collaborators:, Adrian Albert, Bridget Andaloro, G. E. Anderson, F Beacorn, Robert G. Brooks, M Carson, D Crossfield, S Eliasberg, D Farmer, C Frantzeskakis, T Gasses, T Gatesy, G Hall, P Hanson, K Heddaeus, Kátia Luiza Hermann, J Hutchins, John A. Jenkins, Francis Johnson, Jennifer L. Johnson, M Kawalek, Lucy Kelly, C Koschmann, P Lannon, David S. Lester, K. Männer, José Guilherme Prado Martin, M Maselli, Barbara McGovern, F Mohnke, Byung Seok Moon, Lynne Murray, Rocco Pace, James Richards, S Robeson, David Rodgers, G Rosario, Carol Saunders, Christopher Shaw, J Dana Shell, E Sloan, S. Thompson, Monica Vialpando, R Voermans, Karen Watts, Kinga Wieczorek, K Wilson, Hung‐I Yeh, Daisy Zamora · 发表于：Journal of AOAC International · 年份：2003 · DOI：10.1093/jaoac/86.6.1149 · 被引用次数：29 · 研究领域：Salmonella and Campylobacter epidemiology、Food Safety and Hygiene、Listeria monocytogenes in Food Safety

A multilaboratory study was conducted to compare the automated BAX System to the standard cultural methods for detection of Salmonella in selected foods. Five food types--frankfurters, raw ground beef, mozzarella cheese, raw frozen tilapia fish, and orange juice--at 3 inoculation levels, were analyzed by each method. A sixth food type, raw ground chicken, was tested using 3 naturally contaminated lots. A total of 16 laboratories representing government and industry participated. In this study, 1386 samples were analyzed, of which 1188 were paired samples and 198 were unpaired samples. Of the 1188 paired samples, 461 were positive by both methods and 404 were negative by both methods. Thirty-seven samples were positive by the BAX System but negative by the standard reference method, and 11 samples were positive by standard cultural method and negative by the BAX System. Of the 198 unpaired samples, 106 were positive by the BAX System and 60 were positive by the standard cultural method. A Chi square analysis of each of the 6 food types, at the 3 inoculation levels tested, was performed. For all foods, the BAX System demonstrated results comparable to those of the standard reference methods based on the Chi square results.