Food Protection Trends - January/February 2021 - 156
TABLE 3. Core method conditions and associated validated matrix categories for five rapid
screening methods and three reference methods for Listeria spp.
Enrichment core condition
Reference
Test
portion
size
AOAC
OMA
996.14 (5)
AOAC
OMA
999.06 (6)
Categories
Ratioa
Stage
Broth
identity
Time
(h)
Temp
(°C)
25 g,
sponge,
swab
0.1
Primary
Modified
Fraser with
LiCl
26-30
30 ± 1
Secondary
BLEB
22-26
30 ± 1
25 g
0.1
Single
BLEB
48-50c
30 ± 1
0.1
Primary
Demi-Fraser
24-26
30 ± 1
Secondary
Fraser
without
FAC
24-26
30 ± 1
Primary
LPT
26-30
30 ± 1
Secondary
LPT
22-26
30 ± 1
Dairy
products
Meat
Egg
Fruits and Miscellaneous Animal
Environmental
and
Seafood
Spices
products
vegetables
foods
feed
samplesb
poultry
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
25 g
AOAC
OMA
2013.10
(10)
25-125 g,
sponge,
swab
AOAC
OMA
2016.07
(13)
25-125 g,
sponge,
swab
0.1, 0.2,
in 10,
100,
or 225
mL
Single
Demi-Fraser
28-30
37 ± 1
X
X
25 g,
sponge,
swab
0.1
Single
BLEB +
pyruvate
24-48
30
X
X
X
X
USDA
25 g,
MLG
125 g,
Chap. 8.11 sponge(s),
(30)
filter
0.1
Primary
UVM
20-24
30 ± 2
Secondary
MOPSBLEB
18-24
35 ± 2
X
X
X
ISO
11290-1:
2017 (25)
0.1
Primary
Demi-Fraser
24-26
30
Secondary
Fraser
22-26
37
FDA BAM
Chap. 10
(35)
25 g
X
X
s, c, r
X
AOAC
OMA
2004.06
(7)
0.1
X
X
X
X
s, c, p, t
s, c, p
X
X
X
X
X
X
Core enrichment ratio of test portion size to total enrichment volume; varies for sponges and swabs and may vary for different test portion sizes.
s, stainless steel; c, sealed concrete; r, rubber; p, plastic; t, ceramic tile.
c
Usually no supplements for first 4 h.
BLEB, buffered Listeria enrichment broth; FAC, ferric ammonium citrate; LPT, proprietary broth for this assay; UVM, University of Vermont broth;
MOPS-BLEB, 3-(N-morpholino) propanesulfonic acid-buffered Listeria enrichment broth.
a
b
Tool available through the International Association
for Food Protection Applied Laboratory Methods
Professional Development Group homepage at https://
www.foodprotection.org/upl/downloads/library/matrixevaluation-level-assessment-tool.xlsx. This tool is intended to
guide an end-user through appropriate questions to consider
before testing the product.
The first item to consider is whether the method planned
for use is validated for the specific matrix at the intended
test portion size. If so, the method is fit-for-purpose for that
product, and no further evaluation needs to be completed,
assuming a first use verification as described above has
already been performed. If not, ask " Is the method validated
for the food category of interest? " If the method is not
validated for the food category, a full matrix validation based
156
Food Protection Trends January/February
on AOAC Appendix J or ISO 16140-2:2016 may need to
be performed or an alternative method or platform chosen.
If the method is validated for the food category and more
generally validated for a broad range of foods, consider
whether a similar matrix has been validated at a similar
test portion size and enrichment ratio. Depending on the
answers to these questions, different levels of evaluation are
recommended. For example, if the method is validated for
the category of interest and the matrix tested as part of the
validation is similar enough (with respect to the intrinsic
properties listed in Table 1), a fit-for-purpose test can be
performed. However, if the method is not broadly validated,
a risk assessment may need to be conducted to determine the
level of evaluation needed.
https://www.foodprotection.org/upl/downloads/library/matrix-evaluation-level-assessment-tool.xlsx
https://www.foodprotection.org/upl/downloads/library/matrix-evaluation-level-assessment-tool.xlsx
https://www.foodprotection.org/upl/downloads/library/matrix-evaluation-level-assessment-tool.xlsx
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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