Food Protection Trends - January/February 2021 - 153

Guidelines for conducting matrix additions for third-party
assessment are available from standard-setting organizations
such as International Organization for Standardization
(ISO) and AOAC (4, 26). Laboratories operated by the
U.S. Food and Drug Administration (FDA), U.S. Food
Safety and Inspection Service (FSIS), Canadian Food
Inspection Agency, and other global regulatory bodies are
required to follow validation standards set forth by their own
organizations. FDA validation guidelines (36) indicate that
the FDA will not object to the use of commercial methods
validated per AOAC Official Methods of AnalysisSM (OMA)
Appendix J or ISO 16140-2:2016 so long as the methods
are validated against U.S. reference methods, such as those
found in the FDA's Bacteriological Analytical Manual (BAM).
Methods validated against non-U.S. reference methods are
not considered equivalent to U.S. reference methods, because
there have not been extensive side-by-side comparisons of
U.S. and non-U.S. reference methods (e.g., between the BAM
and ISO reference methods).
When conducting matrix additions, are food manufacturers and contract laboratories required to follow these standardized schemes? Presently, novel food products are introduced at nearly double the rate from 20 years earlier. In 2016,
21,435 new consumer packaged food and beverage products
were introduced into the marketplace (31). Validating every
new rapid method and matrix combination is inconceivable
due to the challenges of cost, time, and often overwhelming
workload. More importantly, the question can be asked as to
whether public health is advanced or enhanced by conducting matrix validations as currently understood. Would a more
risk-based approach allow for more matrix evaluation studies
to be performed, thereby reducing instances of gross failure
to detect? Can a method's past performance on a wide variety
of matrices provide evidence to support its reliability for
analysis of new matrices? How close is " close enough " when
grouping matrices?
Often, the decision of whether a method should be
validated or verified for a particular matrix is based on an
educated guess and a logical rationale for the direction
chosen. The decision is based on whether the matrix in
question falls within a category of matrices for which the
method has been validated (36). According to Thomas
Hammack, Senior Policy Analyst for Microbiology at the
FDA, if the matrix has been validated within a category, a
minimal approach with positive spike controls of less than
30 CFU per test portion of a target organism is acceptable.
If the matrix does not fall within a validated category, a full
method/matrix validation is required (20).
Alternative matrix evaluation approaches
When a validated matrix is used on a rapid testing method,
a simple " first use " verification will suffice (36). The FDA
guidelines suggest testing six inoculated and six uninoculated
samples with the new method and the reference method,
with no false negative or false positive outcomes. Because

this does not need to occur with every matrix in the official
validation, most labs will have performed this during
training steps or initial implementation of the method. More
frequently, the exact matrix is not under the official validated
scope, and a matrix addition is needed. Creating open access
libraries of evaluated matrices for rapid methods could
reduce the cost burden associated with evaluating every type
of food product in every laboratory; however, this seems
unlikely to occur as products frequently have proprietary
ingredients or testing laboratories consider matrix evaluation
data proprietary. Therefore, matrix grouping strategies and
fit-for-purpose studies can balance the scientific validity, risk,
and practicality (cost) in performing matrix additions.
Food matrix grouping approach: Intrinsic characteristics
Method validation schemes use food matrix categorization
to simplify the work needed to demonstrate that methods
are effective and fit-for-purpose across similar foods.
Categorization or grouping of food types based on intrinsic
factors that influence microbial growth such as pH, fat
content, water activity, and salt content is a common way
to address the number of studies and/or complexity of the
studies used for matrix addition (Table 1). This approach
of food matrix categorization is supported by FDA, FSIS,
AOAC, and ISO and is incorporated into accreditation body
validation requirements (3, 26, 32, 36). The Interagency Food
Safety Analytics Collaboration (23) has also created a food
categorization scheme that is broken down by type of food and
further divided based on differences in food processing (e.g.,
pasteurized fluid dairy products, unpasteurized fluid dairy
products, pasteurized solid, and semisolid dairy products,
among others). However, these schemes only group select
products, leaving many uncategorized (e.g., cheese powder
concentrates, proprietary spice blends) for industry to assess.
In the United States, industry must decide how similar
uncategorized products are to validated matrices and then
determine whether a full matrix validation is required, if first
use verification will suffice, or whether some other type of
evaluation is appropriate (36). This can be difficult because
products that seem quite similar can have intrinsic properties
or production processes that might affect testing results. For
example, not all cheese types can be considered the same.
Intrinsic properties, including fat, protein, salt, inclusions (e.g.,
onion powder), and starter cultures (including fermentationproduced compounds), can affect microbial detection (19,
28, 37, 39). There are also examples where detection can fail
between different matrices within the same category. For
example, red lettuce often causes inhibition in immunoassays,
whereas green lettuce does not (17).
Overall, categorization schemes align quite well with public
health risks associated with different foods as illustrated by
the draft ISO 16140-3 matrix table (27). This table provides
a sensible summary of the " organisms of concern " within
the constructed categories. As such, it is a reasonable " risk
management " table.
January/February Food Protection Trends

153



Food Protection Trends - January/February 2021

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2021

Knowledge, Attitudes, and Implementation of Food Safety Practices among Small Food Businesses Operating at Shared-Use Kitchens
How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail
Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation
Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk
Characterization of Microgreen Growing Operations and Associated Food Safety Practices
Impact of Good Hygiene Management Practices on the Reduction in Microbial Contamination of Roasted Sheep Meat Sold at Urban Dibiteries in Senegal
Beyond the Bio Efi Papafragkou
PDG Highlight The Retail and Foodservice Professional Development Group
IAFP 2020 IN REVIEW
General Interest Paper Alternative Approaches for Qualitative Microbiological Method Matrix Additions
General Interest Paper Control of Virus Transmission in Food Processing Facilities
Industry Products
Coming Events
Food Protection Trends - January/February 2021 - Cover1
Food Protection Trends - January/February 2021 - Cover2
Food Protection Trends - January/February 2021 - 1
Food Protection Trends - January/February 2021 - 2
Food Protection Trends - January/February 2021 - 3
Food Protection Trends - January/February 2021 - 4
Food Protection Trends - January/February 2021 - 5
Food Protection Trends - January/February 2021 - 6
Food Protection Trends - January/February 2021 - 7
Food Protection Trends - January/February 2021 - Knowledge, Attitudes, and Implementation of Food Safety Practices among Small Food Businesses Operating at Shared-Use Kitchens
Food Protection Trends - January/February 2021 - 9
Food Protection Trends - January/February 2021 - 10
Food Protection Trends - January/February 2021 - 11
Food Protection Trends - January/February 2021 - 12
Food Protection Trends - January/February 2021 - 13
Food Protection Trends - January/February 2021 - 14
Food Protection Trends - January/February 2021 - 15
Food Protection Trends - January/February 2021 - 16
Food Protection Trends - January/February 2021 - 17
Food Protection Trends - January/February 2021 - 18
Food Protection Trends - January/February 2021 - 19
Food Protection Trends - January/February 2021 - 20
Food Protection Trends - January/February 2021 - How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail
Food Protection Trends - January/February 2021 - 22
Food Protection Trends - January/February 2021 - 23
Food Protection Trends - January/February 2021 - 24
Food Protection Trends - January/February 2021 - 25
Food Protection Trends - January/February 2021 - 26
Food Protection Trends - January/February 2021 - 27
Food Protection Trends - January/February 2021 - 28
Food Protection Trends - January/February 2021 - 29
Food Protection Trends - January/February 2021 - 30
Food Protection Trends - January/February 2021 - 31
Food Protection Trends - January/February 2021 - 32
Food Protection Trends - January/February 2021 - 33
Food Protection Trends - January/February 2021 - 34
Food Protection Trends - January/February 2021 - 35
Food Protection Trends - January/February 2021 - Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation
Food Protection Trends - January/February 2021 - 37
Food Protection Trends - January/February 2021 - 38
Food Protection Trends - January/February 2021 - 39
Food Protection Trends - January/February 2021 - 40
Food Protection Trends - January/February 2021 - 41
Food Protection Trends - January/February 2021 - 42
Food Protection Trends - January/February 2021 - 43
Food Protection Trends - January/February 2021 - 44
Food Protection Trends - January/February 2021 - 45
Food Protection Trends - January/February 2021 - Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk
Food Protection Trends - January/February 2021 - 47
Food Protection Trends - January/February 2021 - 48
Food Protection Trends - January/February 2021 - 49
Food Protection Trends - January/February 2021 - 50
Food Protection Trends - January/February 2021 - 51
Food Protection Trends - January/February 2021 - 52
Food Protection Trends - January/February 2021 - 53
Food Protection Trends - January/February 2021 - 54
Food Protection Trends - January/February 2021 - 55
Food Protection Trends - January/February 2021 - Characterization of Microgreen Growing Operations and Associated Food Safety Practices
Food Protection Trends - January/February 2021 - 57
Food Protection Trends - January/February 2021 - 58
Food Protection Trends - January/February 2021 - 59
Food Protection Trends - January/February 2021 - 60
Food Protection Trends - January/February 2021 - 61
Food Protection Trends - January/February 2021 - 62
Food Protection Trends - January/February 2021 - 63
Food Protection Trends - January/February 2021 - 64
Food Protection Trends - January/February 2021 - 65
Food Protection Trends - January/February 2021 - 66
Food Protection Trends - January/February 2021 - 67
Food Protection Trends - January/February 2021 - 68
Food Protection Trends - January/February 2021 - 69
Food Protection Trends - January/February 2021 - Impact of Good Hygiene Management Practices on the Reduction in Microbial Contamination of Roasted Sheep Meat Sold at Urban Dibiteries in Senegal
Food Protection Trends - January/February 2021 - 71
Food Protection Trends - January/February 2021 - 72
Food Protection Trends - January/February 2021 - 73
Food Protection Trends - January/February 2021 - 74
Food Protection Trends - January/February 2021 - 75
Food Protection Trends - January/February 2021 - 76
Food Protection Trends - January/February 2021 - 77
Food Protection Trends - January/February 2021 - 78
Food Protection Trends - January/February 2021 - 79
Food Protection Trends - January/February 2021 - Beyond the Bio Efi Papafragkou
Food Protection Trends - January/February 2021 - 81
Food Protection Trends - January/February 2021 - 82
Food Protection Trends - January/February 2021 - 83
Food Protection Trends - January/February 2021 - 84
Food Protection Trends - January/February 2021 - 85
Food Protection Trends - January/February 2021 - 86
Food Protection Trends - January/February 2021 - PDG Highlight The Retail and Foodservice Professional Development Group
Food Protection Trends - January/February 2021 - 88
Food Protection Trends - January/February 2021 - IAFP 2020 IN REVIEW
Food Protection Trends - January/February 2021 - 90
Food Protection Trends - January/February 2021 - 91
Food Protection Trends - January/February 2021 - 92
Food Protection Trends - January/February 2021 - 93
Food Protection Trends - January/February 2021 - 94
Food Protection Trends - January/February 2021 - 95
Food Protection Trends - January/February 2021 - 96
Food Protection Trends - January/February 2021 - 97
Food Protection Trends - January/February 2021 - 98
Food Protection Trends - January/February 2021 - 99
Food Protection Trends - January/February 2021 - 100
Food Protection Trends - January/February 2021 - 101
Food Protection Trends - January/February 2021 - 102
Food Protection Trends - January/February 2021 - 103
Food Protection Trends - January/February 2021 - 104
Food Protection Trends - January/February 2021 - 105
Food Protection Trends - January/February 2021 - 106
Food Protection Trends - January/February 2021 - 107
Food Protection Trends - January/February 2021 - 108
Food Protection Trends - January/February 2021 - 109
Food Protection Trends - January/February 2021 - 110
Food Protection Trends - January/February 2021 - 111
Food Protection Trends - January/February 2021 - 112
Food Protection Trends - January/February 2021 - 113
Food Protection Trends - January/February 2021 - 114
Food Protection Trends - January/February 2021 - 115
Food Protection Trends - January/February 2021 - 116
Food Protection Trends - January/February 2021 - 117
Food Protection Trends - January/February 2021 - 118
Food Protection Trends - January/February 2021 - 119
Food Protection Trends - January/February 2021 - 120
Food Protection Trends - January/February 2021 - 121
Food Protection Trends - January/February 2021 - 122
Food Protection Trends - January/February 2021 - 123
Food Protection Trends - January/February 2021 - 124
Food Protection Trends - January/February 2021 - 125
Food Protection Trends - January/February 2021 - 126
Food Protection Trends - January/February 2021 - 127
Food Protection Trends - January/February 2021 - 128
Food Protection Trends - January/February 2021 - 129
Food Protection Trends - January/February 2021 - 130
Food Protection Trends - January/February 2021 - 131
Food Protection Trends - January/February 2021 - 132
Food Protection Trends - January/February 2021 - 133
Food Protection Trends - January/February 2021 - 134
Food Protection Trends - January/February 2021 - 135
Food Protection Trends - January/February 2021 - 136
Food Protection Trends - January/February 2021 - 137
Food Protection Trends - January/February 2021 - 138
Food Protection Trends - January/February 2021 - 139
Food Protection Trends - January/February 2021 - 140
Food Protection Trends - January/February 2021 - 141
Food Protection Trends - January/February 2021 - 142
Food Protection Trends - January/February 2021 - 143
Food Protection Trends - January/February 2021 - 144
Food Protection Trends - January/February 2021 - 145
Food Protection Trends - January/February 2021 - 146
Food Protection Trends - January/February 2021 - 147
Food Protection Trends - January/February 2021 - 148
Food Protection Trends - January/February 2021 - 149
Food Protection Trends - January/February 2021 - 150
Food Protection Trends - January/February 2021 - 151
Food Protection Trends - January/February 2021 - General Interest Paper Alternative Approaches for Qualitative Microbiological Method Matrix Additions
Food Protection Trends - January/February 2021 - 153
Food Protection Trends - January/February 2021 - 154
Food Protection Trends - January/February 2021 - 155
Food Protection Trends - January/February 2021 - 156
Food Protection Trends - January/February 2021 - 157
Food Protection Trends - January/February 2021 - 158
Food Protection Trends - January/February 2021 - 159
Food Protection Trends - January/February 2021 - 160
Food Protection Trends - January/February 2021 - 161
Food Protection Trends - January/February 2021 - 162
Food Protection Trends - January/February 2021 - General Interest Paper Control of Virus Transmission in Food Processing Facilities
Food Protection Trends - January/February 2021 - 164
Food Protection Trends - January/February 2021 - 165
Food Protection Trends - January/February 2021 - 166
Food Protection Trends - January/February 2021 - 167
Food Protection Trends - January/February 2021 - 168
Food Protection Trends - January/February 2021 - 169
Food Protection Trends - January/February 2021 - 170
Food Protection Trends - January/February 2021 - 171
Food Protection Trends - January/February 2021 - Industry Products
Food Protection Trends - January/February 2021 - 173
Food Protection Trends - January/February 2021 - 174
Food Protection Trends - January/February 2021 - 175
Food Protection Trends - January/February 2021 - Coming Events
Food Protection Trends - January/February 2021 - Cover3
Food Protection Trends - January/February 2021 - Cover4
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