Chapter III. The BAX® System X5 PCR Assays
BAX® System X5 User Guide
43
Using the
Salmonella
Assay
Kit #KIT2025
(D15407187)
1. Enrich Samples
The
AOAC Research Institute
has validated the BAX® System for
detecting Salmonella in meat, poultry, fruit and vegetable products, dairy
products, chocolate/bakery products, pasta, dry pet food and
environmentals.
This test kit’s performance was reviewed by AOAC Research Institute and was found to perform
to the manufacturer’s specifications
.
Sample type
Primary enrichment
Secondary enrichment
BAX® System MP media
Ground beef
For 25 g
- Homogenize 25 g sample with 225 mL pre-
warmed (35°C) BPW media. Incubate at 35ºC for 20-
24 hours.
For 25 g
- Homogenize 25 g sample with 75 mL room
temperature mTSB media. Incubate at 42ºC for 20-24
hours.
For 65 g
- Homogenize 65 g sample with 585 mL pre-
warmed (42°C) BAX® System MP media. Incubate at
42ºC for 9-24 hours.
None
Beef trim
Gently massage 375 g sample with 1.5 L pre-warmed
(45°C) BAX® System MP media. Incubate at 42ºC for
9-24 hours.
None
Spinach and lettuce
Combine 25 g sample with 225 mL pre-warmed (42ºC)
BAX® System MP media and swirl to soak entire
sample. Incubate at 42ºC for 8-24 hours.
None
Standard media
Frankfurters,
chipped ham and
cooked chicken
Homogenize 25 g sample with 225 mL pre-warmed
(35°C) BPW. Incubate at 35°C for 22-26 hours.
None
Milk chocolate
Homogenize 25 g sample with 225 mL reconstituted
nonfat dry milk with 0.45 mL 1% brilliant green dye
solution per liter. Let stand at room temperature for 55-
65 minutes. Adjust pH to 6.8±0.2. Incubate at 35°C for
22-26 hours.
Transfer 10 µL enriched
sample to 500 µL pre-
warmed (37°C) BHI. Incubate
at 37°C for 3 hours.
Nonfat dry milk
Pour 25 g sample slowly over 225 mL Brilliant Green
Water (2 mL 1% brilliant green dye solution/L
deionized water). Let stand at room temperature for
55-65 minutes. Do not mix or adjust pH. Incubate at
35°C for 22-26 hours.
Transfer 10 µL enriched
sample to 500 µL pre-
warmed (37°C) BHI. Incubate
at 37°C for 3 hours.
Black pepper
Homogenize 25 g sample with 225 mL TSB. Let stand
at room temperature for 55-65 minutes. Adjust pH to
6.8±0.2. Incubate at 35°C for 22-26 hours.
Transfer 10 µL enriched
sample to 500 µL pre-
warmed (37°C) BHI. Incubate
at 37°C for 3 hours.
Peanut butter
Homogenize 25 g sample with 225 mL LB. Let stand at
room temperature 55-65 minutes. Adjust pH to 6.8
0.2
if necessary. Incubate at 35°C for 22-26 hours.
Transfer
10 μL enriched
sample to 500 μL pre-
warmed (37°C) BHI. Incubate
at 37°C for 3 hours.
