Hygiena BAX System X5, Руководство пользователя

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Chapter III. The BAX® System X5 PCR Assays
BAX® System X5 User Guide 25
Using the E. coli O157:H7 Assay
Kit #KIT2022 (D15407214)
1. Enrich Samples
The
AOAC Research Institute
has validated the BAX® System for detecting E. coli
O157:H7 in raw ground beef, beef trim, spinach and lettuce.
This test kit’s performance was reviewed by AOAC Research Institute and was found to perform to the manufacturer’s
specifications.
Sample type Enrichment Secondary Enrichment
Raw ground beef For 25 g
– Homogenize 25 g sample with 225 mL pre-warmed
(42°C) BAX® System MP media. Incubate at 42°C for 8-24
hours.
For 65 g
– Homogenize 65 g sample with 585 mL pre-warmed
(42°C) BAX® System MP media. Incubate at 42°C for 8-24
hours.
None
Beef trim
For 375 g
– Gently massage 375g sample with 1.5L pre-
warmed (42°C) BAX® System MP media for 30 seconds so
that broth covers entire surface of sample. Incubate at 42°C
for 10-24 hours.
For 325 g - Gently massage 325g sample with 975mL pre-
warmed (42°C) mTSB media for 30 seconds so that broth
covers entire surface of sample. Incubate at 42°C for 20-24
hours.
Gently massage 65 g sample with 585 mL pre-warmed (42°C)
BAX® System MP media for 30 seconds so that broth covers
entire surface of sample. Incubate at 42°C for 8-24 hours.
None
Spinach and lettuce Combine 25 g sample with 225 mL pre-warmed (42°C) BAX®
System MP media and swirl to soak entire sample. Incubate at
42°C for 8-24 hours. None
Red Leaf Lettuce
For 375 g - Combine 375 g sample with 1.5L pre-warmed
(42°C) BAX® System MP media and swirl to soak entire
sample. Incubate at 42°C for 10-22 hours.
For 200 g - Combine 200 g sample with 450mL of mBPWp
media and swirl to soak entire sample. Incubate at 37°C for 5
hours. After incubation 2mL of ACV supplements and
incubate at 42
o
C for an additional 18-24 hours.
None
Transfer 10 µL enriched
sample to 500 µL pre-
warmed (37°C) BHI.
Incubate at 37°C for 3
hours.