|
December 31, 2001
| Product | Microorganism | Rep | Inoculation Method | Level | Endpoint | T | Incubation t | other | Enumeration methods | Pass/fail criteria | Other |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Italian Salad Dressing | S. Enteritidis | no | 3log/g | >10 | 35°C | 5 min | covered | FDA's BAM | no growth/ pass | ||
| S. Typhimurium | no | 3log/g | >10 | 35°C | 5 min | covered | |||||
| 67 Salad Dressings | Salmonella spp (3 ck) | 500cfu/g | not detected | XLD agar, enrich in lactose broth/FDA BA protocol | no Salmonella within 72 h | pass | |||||
| 3 Barbecue Sauces | Salmonella spp (3 ck) | 500cfu/g | not detected | XLD agar, enrich in lactose broth/FDA BA protocol | no Salmonella within 72 h | pass | |||||
| Pumpkin Pie | S. aureus | 3 | on and in filling | 106, 107, 108, 109/g (1 ml) | 103, 103, 106, 106/no toxin* | Room T | 6 d (3 samp) | bagged, open air, or box | BHI agar/oxoid staph test | no toxin production/pass | *> 1ng/g |
| Pumpkin Pie | S. aureus | 3 | in pie filling | 140/g (0.05 ml) 140cps | <100 cps/g | 25°C | 3 d (2 samp) | Baird - Parker /coagulase + | no growth /g/pass | ||
| Lemon Meringue Pie | S. aureus (2 cultures)/ L. monocytogenes (2 cultures) | 3 | rows in filling, intersection, and merengue. | 3,000/1,500/sample | <10 / sample | Room | 5 d (3 samp) | Baird - Parker and Mox agar | no growth/pass | TPC, Salmonella - | |
| Hush Puppy Mix | B. cereus | 2 | ~3.5log/g | ~3log | 35°C | 8 h | ICMSF and FDA's BAM | no growth | |||
| S. aureus | 2 | ~4log | ~5log | 35°C | 4 h | ||||||
| ~6.5log | 8 h | ||||||||||
| S. senftenberg | 2 | ~2.3log | ~2.5log | 35°C | 8 h | ||||||
| ~6log | 19 h | ||||||||||
| Hush Puppy Mix w/Onions | S. aureus | 2 | ~2.3log | ~2.3log, ~3.3log | 35°C | 4 h, 8 h | ICMSF and FDA's BAM | no growth/pass at 4 h | |||
| Product | Microorganism | Rep | Inoculation Method | Level | Endpoint | T | Incubation t | other | Enumeration methods | Pass/fail criteria | Other |
| Apple - Cheese Danish | S. aureus ck, (5) | 2 | in four places | 360/g | 320, 395, 10/g | 25°C | 24 h, 4d, 11d | in sterile bags | Baird - Parker | no growth at 14 - 18h/pass | |
| L. monocytogenes | 2 | in four places | 435/g | 235, 160, 10/g | 25°C | 24 h, 4d, 11d | in sterile bags | Mox | |||
| E. coli ck (2) | 2 | in four places | 1900/g | 470, 10,10/g | 25°C | 24 h, 4d, 11d | in sterile bags | E. coli petrifilm | |||
| S. enteritidis/typhimurium ck(5) | 2 | in four places | 145/g | 15,10,10/g | 25°C | 24 h, 4d, 11d | in sterile bags | XLD | |||
| Blueberry - Cheese Danish | S. aureus ck, (5) | 2 | in four places | 360/g | 340, 215, 10/g | 25°C | 24 h, 4d, 11d | in sterile bags | Baird - Parker | no growth at 14 - 18h/pass | |
| L. monocytogenes , | 2 | in four places | 435/g | 190, 235, 50/g | 25°C | 24 h, 4d, 11d | in sterile bags | Mox | |||
| E. coli ck (2) | 2 | in four places | 1900/g | 300, 35, 10/g | 25°C | 24 h, 4d, 11d | in sterile bags | E. coli petrifilm | |||
| S. enteritidis/typhimurium ck(5) | 2 | in four places | 145/g | 70,10,10/g | 25°C | 24 h, 4d, 11d | in sterile bags | XLD | |||
| Cherry - Cheese Danish | S. aureus ck, (5) | 2 2 2 2 | in four places | 360/g | 170, 170, 170/g | 25°C 25°C 25°C | 24 h, 4d, 11d | in sterile bags | Baird - Parker | no growth at 14 - 18h/pass | |
| L. monocytogenes , | 2 | in four places | 435/g | 275, 25, 30/g | 25°C | 24 h, 4d, 11d | in sterile bags | Mox | |||
| E. coli ck (2) | 2 | in four places | 1900/g | 155, 30,10/g | 25°C | 24 h, 4d, 11d | in sterile bags | E. coli petrifilm | |||
| S. enteritidis/typhimurium ck(5) | 2 | in four places | 145/g | 25,10,10/g | 25°C | 24 h, 4d, 11d | in sterile bags | XLD | |||
| Eclaires | Salmonella spp ck (4) | in filling | 90/g | <100, <100, <100 | 26,12,7°C | 4 d | in sterile bags | XLD | no growth or toxin at 4.5 days/fail | ||
| S. aureus ck (5) | in filling | 2.3 x 102/g | <5log, 2log, <100 | 26,12, 7°C | 4 d | in sterile bags | Baird - Parker | ||||
| L. monocytogenes ck | in filling | 4.8 x 102/g | <4log, 4log, 4log | 26,12, 7°C | 4 d | in sterile bags | Mox | ||||
| RTE Chocolate Pie and Donut Filling | S. aureus ck (5) | 8 x 2log | not detected | 10, 32°C | 21 d | in sterile bags | Baird - Parker | no growth or toxin at 1.5 x shelf - life/pass at 2 weeks | |||
| L. monocytogenes (2) | 1.5 x 3log | ~200 | 10, 32°C | 21 d | in sterile bags | Mox | |||||
| B. cereus (2) | 3 x 2log | not detected | 32°C | 21 d | in sterile bags | MYP | |||||
| S. enteritidis/typhimurium (6) | ~2.5 x 2log | not detected | 10, 32°C | 21 d | in sterile bags/ana | XLD | |||||
| C. sporogenes (2) | 2log | not detected | 32°C | 21 d | SFP | ||||||
| Fettuccine Alfredo with Chicken | C botulinum ck | 4log cfu/ml | no toxin | 12, 21°C | 60 d, 5 d | no toxin for 5 d at 21°C or 60 d at 12°C pass | |||||
| Chopped Lettuce | S. Enteritidis, Cholerasuis, and Typhimurium, | 2 | ~3log | ~5log | 24°C | 24 h | sterile containers | XLD | ? | ||
| L. monocytogenes ck (3) | ~3log | ~4log | 24°C | 24 h | sterile containers | MOX | |||||
| Chopped Onions | S. Enteritidis, Cholerasuis, and Typhimurium, | 2 | ~3log | ~2log | 24°C | 24 h | sterile containers | XLD | ? | ||
| L. monocytogenes ck (3) | ~3log | ~4log | 24°C | 24 h | sterile containers | MOX | |||||
| Tomatoes | Salmonella spp | 50 | ~1log,~7log | 30°C | 4h, 24 h | ? | Distr. At 5°C | ||||
| Poultry/Bacon/ Cheese - Filled Bread | C. botulinum prot. A + B C. botulinum non - prot. B |
added to ground product/anaerob | 100 - 500 spores/g | toxin at aw .98 at 26°C/14d no toxin at aw .89 - 94 | 26/18/13°C | 14 d/1 wk/8 wk | mouse bioassay | no toxin for 14d at 26°C, 1 wk at 18°C, and 14 wk at 13/ | pass or fail aw dependant | ||
| Chicken/ Cheese - Filled Bread | C. botulinum prot. A + B C. botulinum non - prot. B |
added to ground product/anaero | 100 - 500 spores/g | toxin at aw .98 at 26°C/14d no toxin at aw .89 - 94 | 26/18/13°C | 14 d/1 wk/8 wk | mouse bioassay | no toxin for 14d at 26°C, 1 wk at 18°C, and 14 wk at 13/ | pass or fail aw dependant | ||
| Product | Microorganism | Rep | Inoculation Method | Level | Endpoint | T | Incubation t | other | Enumeration methods | Pass/fail criteria | Other |
| Cheese - Filled Bread | C. botulinum prot. A + B C. botulinum non - prot. B |
added to ground product/anaero | 100 - 500 spores/g | no toxin at aw .89 - .98 | 26/18/13°C | 14 d/1 wk/8 wk | mouse bioassay | no toxin for 14d at 26°C, 1 wk at 18°C, and 14 wk at 13/ | |||
| Ham - Cheese Filled Bread | C. botulinum prot. A + B C. botulinum non - prot. B |
added to ground product/anaero | 100 - 500 spores/g | toxin at aw .98 at 26°C/14d, no toxin at aw .89 - 94 | 26/18/13°C | 14 d/1 wk/8 wk | mouse bioassay | no toxin for 14d at 26°C, 1 wk at 18°C, and 14 wk at 13/ | pass or fail aw dependant | ||
| Precooked Ground Beef/Cheese/Ham - Filled Bread | C. botulinum prot. A + B C. botulinum non - prot. B |
added to ground product/anaero | 100 - 500 spores/g | toxin at aw .98 at 26°C/14d, no toxin at aw .89 - 94 | 26/18/13°C | 14 d/1 wk/8 wk | mouse bioassay | no toxin for 14d at 26°C, 1 wk at 18°C, and 14 wk at 13/ | pass or fail aw dependant | ||
| Cheese - Filled Bread | C. botulinum prot. A + B C. botulinum non - prot. B |
added to ground product/anaero | 100 - 500 spores/g | toxin at aw .97 at 26°C/14d, no toxin at aw .89 - 94 | 26/18/13°C | 14 d/1 wk/8 wk | mouse bioassay | no toxin for 14d at 26°C, 1 wk at 18°C, and 14 wk at 13/ | pass or fail aw dependant | ||
| Process Cheese Slices (Monterey) | L. monocytogenes | surface inoculated | 1000cfu/g | 3.3log | 30°C | (24, 48, 72,) 96h | selective media | no growth | failed (pass at 24 only) | ||
| S.aureus | 7log | ||||||||||
| Salmonella | 1log | ||||||||||
| E. coli O157:H7 | 2.7log | ||||||||||
| Process Cheese Slices (Swiss) | L. monocytogenes | surface inoculated | 1000cfu/g | 2.8log | 30°C | (24, 48, 72,) 96h | selective media | no growth | pass | ||
| S.aureus | 3.2log | ||||||||||
| Salmonella | 1log | ||||||||||
| E. coli O157:H7 | 2.5log | ||||||||||
| Process Cheese Slices (American) | L. monocytogenes | surface inoculated | 1000cfu/g | 30°C | (24, 48, 72,) 96h | selective media | no growth | no data | |||
| S.aureus | |||||||||||
| Salmonella | |||||||||||
| E. coli O157:H7 | |||||||||||
| Cottage Cheese Hot Pack | C. botulinum prot. A + B C. botulinum non - prot. B |
added to ground product/anaero | 100 - 500 spores/g | 26°C | 108 h | mouse bioassay | no toxin | pass | |||
| S. aureus | 4log | 5log (no toxin) | 140°F to 45°F | 30h | Baird - Paker agar or SET - EIA kit for toxin | no toxin | pass | ||||
| 5log (no toxin) | 140°F to 45°F | 30h | |||||||||
| plus 98°F | 8h | ||||||||||
| 5log (no toxin) | 140°F to 45°F | 4h | |||||||||
| 2log (no toxin) | 45°F | 60d | |||||||||
| Product | Microorganism | Rep | Inoculation Method | Level | Endpoint | T | Incubation t | other | Enumeration methods | Pass/fail criteria | Other |
| 18 Process Cheese Slices (Cream) | C. botulinum (mixed strains) | added to heated cheese /agitation into tubes | 1000 spores/g | 86°F | 4 wk, 8wk | mouse bioassay | no toxin | depending on formulation (salt?) | |||
| 14 Process Cheese Sauce | C. botulinum (mixed strains) | added to heated cheese /agitation into tubes | 1000 spores/g | 45, 55, 65, 86°F | 4 wk, 8wk | mouse bioassay | fail | ||||
| Process Cheese Sauce (with Spices) | C. botulinum (mixed strains) | 20 or 70 spores/g | 86°F | 13 mo (13 sampling times) | mouse bioassay | no toxin | pass | ||||
| Process Cheese Spread | C. botulinum (mixed strains) | added uniformly to cheese | 1000 spores/g | 86°F | mouse bioassay | no toxin | 1 out of 5 fail at 6 mo | ||||
| Process Cheese Spread | C. botulinum (mixed strains) | added uniformly to cheese | 1000 spores/g | 45, 55, 65, and 86°F | 25 wk | mouse bioassay | no toxin | 1 out of 4 fail at 65°F/12 wk | |||
| Cheese Blend (Pizza) | S. aureus (3) | added & mixed | 630/g | 3,700/g No toxin | 80°F | 10 hr | FDA's BAM | no hazardous level / no toxin | also used pathogen model 4.0 | ||
| B. cereus (3) | 850/g | 10/g No toxin |
