Summary report - NF Validation · Reference methods : - NF EN ISO 11290-1 (February 1997) :...

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Oxoid Ltd,

part of Thermo Fisher Scientific

Wade Road, Basingstoke,

Hampshire, RG24 8PW, UK

NF VALIDATION

Validation of alternative analytical methods

Application in food microbiology

Summary report

EN ISO 16140 validation study of

the MicroSEQ® Listeria spp. method

in human food products and environmental samples

Qualitative method

This document includes 100 pages, with 9 appendixes.

Only copies including the totality of this document are authorised.

Competences of the laboratory are certified by COFRAC accreditation for the analyses

marked with symbol.

Version 0

July 22, 2015

mailto:[email protected]

http://www.adria.tm.fr/

THERMO FISHER SCIENTIFIC

ADRIA Développement 2/100 July 22, 2015

Summary report (Version 0)

MicroSEQ® Listeria spp.

1 INTRODUCTION _______________________________________________ 4

1.1 Dates of the initial validation and renewal study ________________ 4

1.2 Alternative method protocol _________________________________ 4

1.3 Reference method _________________________________________ 5

2 INITIAL VALIDATION STUDY: RESULTS ___________________________ 6

2.1 Method comparison study __________________________________ 6

2.1.1 Relative accuracy, relative specificity and relative sensitivity__________ 6

2.1.2 Relative detection level _____________________________________ 16

2.1.3 Conclusion _______________________________________________ 17

2.1.4 Inclusivity / exclusivity ______________________________________ 18

2.1.5 Practicability ______________________________________________ 20

2.2 Inter-laboratory Study _____________________________________ 23

2.2.1 Study organisation _________________________________________ 23

2.2.2 Experimental parameters control ______________________________ 24

2.2.3 Results analysis ___________________________________________ 26

2.2.4 Results interpretation _______________________________________ 27

2.2.5 Interpretation _____________________________________________ 29

2.2.6 Odds Ratio (COR) _________________________________________ 30

2.3 Conclusion ______________________________________________ 30

Appendix 1 – Flow diagrams of the MicroSEQ® Listeria spp. method ___________________________ 31

Appendix 2 – NF EN ISO 11290-1 reference method _______________________________________ 33

Appendix 3 – Artificial contaminations of samples __________________________________________ 34

Appendix 4 – Relative accuracy: raw data ________________________________________________ 40

Appendix 5 – Relative detection levels ___________________________________________________ 78

Appendix 6 – Inclusivity and exclusivity: raw data __________________________________________ 94

Appendix 7 – Additional tests on Listeria grayi _____________________________________________ 98

Appendix 8 – Accordance ____________________________________________________________ 99

Appendix 9 – Concordance __________________________________________________________ 100





Quality Assurance documents related to this study can be consulted upon

request by OXOID Ltd, part of THERMO FISHER SCIENTIFIC.

The technical protocol and the result interpretation were realised according to

the ISO 16140 and the AFNOR technical rules.

Company: OXOID Ltd

Part of THERMO FISHER SCIENTIFIC

Wade Road - Basingstoke

Hampshire RG24 8PW - England, UK

Expert Laboratory : ADRIA Développement

ZA Creac’h Gwen

29196 QUIMPER Cedex (France)

Alternative method : MicroSEQ® Listeria spp. method

Validation standard : EN ISO 16140 (October 2003) : Food

microbiology – Protocol for the validation of

alternative methods

Reference methods : - NF EN ISO 11290-1 (February 1997) :

Microbiology of food and animal feeding stuffs -

Horizontal method for the detection and

enumeration of Listeria monocytogenes -

Part 1: detection method

- NF EN ISO 11290-1/A1 (February 2005)

Scope: All human foods products and

environmental samples

Certification body: AFNOR Certification

Analyses performed according to the COFRAC accreditation





1 INTRODUCTION

1.1 Dates of the initial validation and renewal studies

The MicroSEQ® Listeria spp. method was validated for human food products

and environmental samples on the 1st of December 2011 (certificate number

ABI 29/04 - 12/11).

The method was renewed in July 2015.

1.2 Alternative method protocol

Principle

The MicroSEQ Listeria spp. tests are based on PCR principle with TaqMan

probes.

The flow diagram of the alternative method is given in Appendix 1. The kit

inserts are provided separately.

Protocol

Two protocols were tested during the study: the PrepSEQ® Rapid Spin Bead-

Beating manual extraction protocol and the PrepSEQ® automated Nucleic

Acid Extraction kit.

For the manual extraction protocol:

- Pre-enrichment of 1 x g sample in 9 x ml Half Fraser broth at 37°C ± 1°C

for 24 h to 28 h for all samples.

- Extraction using the PrepSEQ® Rapid Spin-Bead-Beating sample Prep.

Note that the Extra Clean sample preparation was used for high fat

matrices (mostly cheeses and meat products).

- Real time PCR detection using the 7500 Fast Instrument

- Confirmation tests by streaking 100 µl of enrichment broth on Palcalm

plates. If necessary, subcultures were performed in Fraser broth before





streaking (10 µl) on Palcam. During the validation study, the identification

of the characteristic colonies was confirmed by biochemical tests. During

the study, streaking was performed on both Palcam and OAA plates,

because both validation studies (MicroSEQ Listeria spp. and MicroSEQ

Listeria monocytogenes) were carried out simultaneously.

For the automated extraction protocol:

- Pre-enrichment of 1 x g sample in 9 x ml Half Fraser broth at 30°C ± 1°C

for 24 h to 28 h for all samples.

- Transferred 100 µl to 9,9 ml of Fraser Broth. Incubate at 37°C ± 1°C for

16 h to 24 h.

During the validation study, the minimum incubation times were tested: 24 h

for Half Fraser and 16 h for Fraser broth.

The enrichment storage for 72 h at 2-8°C was also evaluated, in order to

offer sufficient practicability to the lab users.

1.3 Reference method

The reference method corresponds to the NF EN ISO 11290-1 (February

1997) standard: Microbiology of food and animal feeding stuffs - Horizontal

method for the detection and enumeration of Listeria monocytogenes –

Part 1: detection method (See Appendix 2).

Analysis performed according to the COFRAC accreditation





2 INITIAL VALIDATION STUDY: RESULTS

2.1 Method comparison study

2.1.1 Relative accuracy, relative specificity and relative sensitivity

The accuracy is the closeness of agreement between a test result and the accepted reference value.

The relative specificity is defined as the degree to which a method is affected (or not) by the other

components present in a multi-component sample; that is, it is the ability of the method to measure

exactly a given analyte, or its amount, within the sample without interference from non-target

components such as matrix effect or background noise.

The relative sensitivity is defined as the ability of the alternative method to detect two different amounts

of analyte measured by the reference method within a given matrix over the whole measurement

range; that is, it is the minimal quantity variation (increase of the analyte concentration x) which gives a

significant variation of the measured signal (response y).

Number and nature of samples

372 samples were analyzed with the manual extraction protocol (Rapid Spin)

and 398 by the automated extraction protocol (MagMAX). The distribution by

category is summarised below:

Category Rapid Spin protocol MagMAX protocol

+ - Total + - Total

Meat products 46 35 81 62 37 99

Dairy products 34 35 69 35 42 77

Seafood products 34 30 64 32 33 65

Vegetables 37 43 80 36 43 79

Environmental

samples

37 41 78 38 40 78

TOTAL 188 184 372 203 195 398





Artificial contamination of samples

Artificial contaminations were done by spiking. For sample spiking, strains

were injured using different protocols, and the injury level was evaluated by

comparing enumeration done onto selective media (Palcam plates) and non

selective media (TSYE plates). The artificial contaminations are presented in

Appendix 3.

Rapid Spin protocol

Globally, 188 positive samples, artificially or naturally contaminated, were

analyzed during the accuracy study. A total of 56 samples was artificially

contaminated, of which 40 gave a positive result.

Overall, 78.7% of the samples were naturally contaminated.

MagMAX protocol

Globally, 203 positive samples were analyzed during the accuracy study.

96 samples were artificially contaminated; 65 gave a positive result.

Overall, 67.9 % of the samples were naturally contaminated.

Confirmation protocols

The positive samples were confirmed by streaking 100 µl of Half Fraser

(Rapid Spin protocol) or Fraser (MagMAX protocol) on Palcam. Data

obtained on OAA plates are also available, due to the simultaneous

validation of the MicroSEQ® Listeria monocytogenes kit.

Test results

Raw data per category are given in Appendix 4.





Table 1 – Summary of results obtained with the reference and

alternative methods: All products

Responses

Manual extraction protocol

(Rapid Spin)

Automated extraction protocol

(MagMAX)

Reference method

positive (R+)

Reference method

negative (R-)

Reference method

positive (R+)

Reference method

negative (R-)

Alternative method

positive (A+)

Positive agreement

(A+/R+)

PA = 152

Positive deviation

(R-/A+)

PD = 16

Positive agreement

(A+/R+)

PA = 196

Positive deviation

(R-/A+)

PD = 3

Alternative method

negative (A-)

Negative deviation

(A-/R+)

ND = 20 (PPND = 2)

Negative agreement

(A-/R-)

NA = 184 (PPNA=4)

Negative deviation

(A-/R+)

ND = 4

Negative agreement

(A-/R-)

NA = 195 (PPNA = 9)

PPND: positive presumptive negative deviation

PPNA: positive presumptive negative agreement

Results per category of sample


alternative methods: Meat products

Responses


(Rapid Spin)


(MagMAX)

Reference method

positive (R+)

Reference method

negative (R-)

Reference method

positive (R+)

Reference method

negative (R-)

Alternative method

positive (A+)

Positive agreement

(A+/R+)

PA = 34

Positive deviation

(R-/A+)

PD = 3

Positive agreement

(A+/R+)

PA = 57

Positive deviation

(R-/A+)

PD = 2

Alternative method

negative (A-)

Negative deviation

(A-/R+)

ND = 9 (PPND = 1)

Negative agreement

(A-/R-)

NA = 35

Negative deviation

(A-/R+)

ND = 3

Negative agreement

(A-/R-)

NA = 37 (PPNA = 2)


alternative methods: Dairy products

Responses


(Rapid Spin)


(MagMAX)

Reference method

positive (R+)

Reference method

negative (R-)

Reference method

positive (R+)

Reference method

negative (R-)

Alternative method

positive (A+)

Positive agreement

(A+/R+)

PA = 25

Positive deviation

(R-/A+)

PD = 6

Positive agreement

(A+/R+)

PA = 33

Positive deviation

(R-/A+)

PD = 1

Alternative method

negative (A-)

Negative deviation

(A-/R+)

ND = 3

Negative agreement

(A-/R-)

NA = 35

Negative deviation

(A-/R+)

ND = 1

Negative agreement

(A-/R-)

NA = 42 (PPNA = 1)






alternative methods: Seafood

Responses


(Rapid Spin)


(MagMAX)

Reference method

positive (R+)

Reference method

negative (R-)

Reference method

positive (R+)

Reference method

negative (R-)

Alternative method

positive (A+)

Positive agreement

(A+/R+)

PA = 28

Positive deviation

(R-/A+)

PD = 2

Positive agreement

(A+/R+)

PA = 32

Positive deviation

(R-/A+)

PD = 0

Alternative method

negative (A-)

Negative deviation

(A-/R+)

ND = 4

Negative agreement

(A-/R-)

NA = 30 (PPNA = 1)

Negative deviation

(A-/R+)

ND = 0

Negative agreement

(A-/R-)

NA = 33 (PPNA = 1)


alternative methods: Vegetable products

Responses


(Rapid Spin)


(MagMAX)

Reference method

positive (R+)

Reference method

negative (R-)

Reference method

positive (R+)

Reference method

negative (R-)

Alternative method

positive (A+)

Positive agreement

(A+/R+)

PA = 30

Positive deviation

(R-/A+)

PD = 3

Positive agreement

(A+/R+)

PA = 36

Positive deviation

(R-/A+)

PD = 0

Alternative method

negative (A-)

Negative deviation

(A-/R+)

ND = 4 (PPND = 1)

Negative agreement

(A-/R-)

NA = 43

Negative deviation

(A-/R+)

ND = 0

Negative agreement

(A-/R-)

NA = 43 (PPNA = 2)


alternative methods: Environmental products

Responses


(Rapid Spin)


(MagMAX)

Reference method

positive (R+)

Reference method

negative (R-)

Reference method

positive (R+)

Reference method

negative (R-)

Alternative method

positive (A+)

Positive agreement

(A+/R+)

PA = 35

Positive deviation

(R-/A+)

PD = 2

Positive agreement

(A+/R+)

PA = 38

Positive deviation

(R-/A+)

PD = 0

Alternative method

negative (A-)

Negative deviation

(A-/R+)

ND = 0

Negative agreement

(A-/R-)

NA = 41 (PPNA = 3)

Negative deviation

(A-/R+)

ND = 0

Negative agreement

(A-/R-)

NA = 40 (PPNA = 3)





Table 7 – Calculation of relative accuracy (AC),

relative sensitivity (SE) and relative specificity (SP)

Rapid Spin

Category PA NA ND PD N

Relative accuracy AC (%)

[100x(PA+NA])/N]

N+ PA + ND

Relative sensitivity

SE (%) [100xPA]/N+]

N- NA + PD

Relative specificity

SP (%) [100xNA]/N-]

Meat products 34 35 9 3 81 85.2 43 79.1 38 92.1

Dairy products 25 35 3 6 69 87.0 28 89.3 41 85.4

Seafood products

28 30 4 2 64 90.6 32 87.5 32 93.8

Vegetables 30 43 4 3 80 91.3 34 88.2 46 93.5

Environmental samples

35 41 0 2 78 97.4 35 100.0 43 95.3

All products 152 184 20 16 372 90.3 172 88.4 200 92.0

MagMAX

Category PA NA ND PD N

Relative accuracy AC (%)

[100x(PA+NA])/N]

N+ PA + ND

Relative sensitivity

SE (%) [100xPA]/N+]

N- NA + PD

Relative specificity

SP (%) [100xNA]/N-]

Meat products 57 37 3 2 99 94.9 60 95.0 39 94.9

Dairy products 33 42 1 1 77 97.4 34 97.1 43 97.7

Seafood products

32 33 0 0 65 100.0 32 100.0 33 100.0

Vegetables 36 43 0 0 79 100.0 36 100.0 43 100.0

Environmental samples

38 40 0 0 78 100.0 38 100.0 40 100.0

All products 196 195 4 3 398 98.2 200 98.0 198 98.5

PA = positive agreement (R+/A+) NA =negative agreement (R-/A-)

PD =positive deviation (R-/A+) ND = negative deviation (A-/R+)

Calculation of relative accuracy (AC), relative sensitivity

(SE) and relative specificity (SP)

The alternative method percentage values are:


(Rapid Spin)


(MagMAX)

Relative accuracy (AC) 90.3 98.2

Relative specificity (SP) 92.0 98.5

Relative sensitivity (SE) 88.4 98.0





Sensitivity of both methods, when the positive deviations of the alternative

method are considered, is presented below:


(Rapid Spin)


(MagMAX)

Alternative method 89.4 98.0

Reference method 91.5 98.5

Analysis of discordants

Rapid Spin protocol

Negative deviations (ND) = 20

N°

Sample

Product MicroSEQ Listeria spp. results ISO 11290-1 results

PCR

result

Confirmation Half Fraser Fraser

Mea

t p

rod

uct

s

4237 Lamb meat - - + (OAA/P) + (OAA/P)

4559 Chicken meat - +(L.innocua/

L.monocytogenes)

+ (OAA/P) + (OAA/P)

4563 Sheep meat + - + (OAA/P) + (OAA/P)

4580 Chicken meat - +(L.welshimeri/

L.monocytogenes)

- + (OAA/P)

4581 Merguez - - + (OAA) + (OAA/P)

4582 Breaded poultry meat - - + (OAA/P) + (OAA/P)

4586 Chicken meat - +(L.innocua) + (OAA/P) + (P)

4589 Turkey fillet - - + (OAA/P) + (OAA/P)

4630 Ready to eat chicken - - + (OAA/P) + (OAA/P)

Dai

ry

pro

du

cts 1198 Raw milk cheese - - + (OAA) + (OAA)

1664 Raw milk cheese - +(L.ivanovii) + (OAA/P) + (OAA/P)

4060 Raw milk cheese - - + (OAA)

(1 colony)

+ (OAA/P)

Sea

foo

d

1144 Tarama - - - + (OAA/P)

3386 Tarama - - + (OAA/P) + (OAA/P)

3658 Salmon terrine - - + (P)

(1 colony)

+ (OAA/P)

3892 Smoked salmon - - + (OAA/P) + (OAA/P)

Veg

etab

les 1134 Frozen zucchini - - - + (OAA/P)

3376 Onions + - - + (OAA/P)

3634 Leeks with cream - - + (OAA/P) + (OAA/P)

4482 Frozen beans and carrots - - + (OAA/P) + (OAA/P)

OAA: Ottaviani and Agosti Agar P: Palcam Agar





For most of the negative deviations (14 samples), the PCR result was

negative and no Listeria spp. was isolated from the enrichment by using the

culture based confirmation tests. Therefore, these negative deviations were

probably due to the sampling heterogeneity, which occurred during an

unpaired study (use of different sample fractions and separated enrichment

broths between the reference and the alternative methods).

Listeria spp. in the Half Fraser broth was isolated with the culture based

confirmation tests for 4 negative deviations. The contamination level was

probably very low and the detection limit of the alternative method was not

reached.

For 2 samples (n° 4563 and 3376), the PCR analysis gave positive results,

but it was impossible to confirm the presence of Listeria spp. in the

enrichment broth.

Positive deviations (PD) = 16

N° Sample Products MicroSEQ Listeria spp. results

Identification

Mea

t

pro

du

cts

3797 Sausage L.innocua

4639 Cured meat L.welshimeri

4641 Roast pork meat L.welshimeri

Dai

ry p

rod

uct

s

3788 Raw milk L.innocua

3934 Raw milk L.innocua

3935 Fermented milk L.monocytogenes (artificial contamination)



4667 Raw milk cheese L.monocytogenes

Sea

foo

d

3894 Smoked salmon L.welshimeri

4300 Smoked trout L.monocytogenes (artificial contamination)

Veg

etab

les

1152 Parsley L.monocytogenes

3643 Spinach with cream L.monocytogenes

3778 Parsley L.innocua

En

viro

nm

enta

l

pro

du

cts 1248 Sponge L.innocua

4469 Process water L.monocytogenes





MagMAX protocol

Negative deviations (ND) = 4

N°

Sample

Products MicroSEQ Listeria spp. results ISO 11290-1 results

PCR result Confirmation Half Fraser Fraser

Mea

t

pro

du

cts

3947 Chicken fillet - - - +

5481 Merguez - - - +

4588 Turkey fillet - + (L.welshimeri) + (> 5colonies) + (4 colonies)

Dai

ry

pro

du

cts

4060 Raw milk cheese - +

(L.monocytogenes)

1

(1 colony)

+

(> 5 colonies)

For 2 samples, no Listeria spp. was isolated from the enrichment by using the

culture based confirmation tests. For the 2 other samples, the contamination

level was probably very low and the detection limit of the alternative method

was not reached.

Positive deviations (PD) = 3

N°

Sample

Products MicroSEQ Listeria spp. results

Isolates identification

Mea

t

pro

du

cts

3945 Raw poultry meat L. innocua

4573 Sausages with herbs L. monocytogenes

Dai

ry

pro

du

cts

4709 Preparation for chocolate dessert L. monocytogenes

(artificial contamination)





According to the Annex F the ISO 16140 standard, the alternative

method and the reference method are not different, whatever the DNA

extraction protocol used for the PCR analysis:


(Rapid Spin)


(MagMAX)

Y = ND + PD Y = 20 + 16 = 36 Y = 4 + 3 = 7

d = ND – PD Y = 4 /

x² = d²/Y x² = 0.444 /

m / m = PD = 3

M / 0

Conclusion x² < 3.841 m > M

The 2 methods are not different at α < 0.05

m: the lowest value between ND and PD M : value given in the Annex F (ISO 16140)

Confirmations

Rapid Spin protocol

168 samples were found positive with the alternative method. For most of

them (155 samples), it was possible to confirm the positive results by

streaking onto Palcam plates. 12 positive results were confirmed after

streaking onto OAA plates. For one sample (n° 3796), a subculture in Fraser

broth was required. For 4 samples, typical colonies were found on Palcam

plates after several streaking of the enrichment broth.

MagMAX protocol

199 samples were found positive with the alternative method. For most of

them (192 samples), it was possible to confirm the positive results by

streaking onto Palcam plates. 7 positive results were confirmed by streaking:

- the Fraser broth stored at 4°C onto Palcam plates,

or

- the enrichment broth onto OAA plates.





Half Fraser and Fraser storage at 2-8°C

Rapid Spin protocol

7 result modifications are observed, when storing the Half Fraser broth for

72 h at 2 – 8°C:

Sample N° Result before Half Fraser storage Result after Half Fraser storage

3797 + (PD) - (NA)

3863 - (NA) + (PD)

3894 + (PD) - (NA)

4240 - (NA) + (PD)

4561 + (PA) - (ND)

4580 - (ND) + (PA)

4586 - (ND) + (PA)

According to the annex F of ISO 16140 standard, the analysis of

discordant results concludes that the compared methods are not

different:

Y = ND + PD

= (20 + 1 – 2) + (16 + 2 – 2) = 19 + 16 = 35

d = 3

x² = 0.257

The 2 methods are not different at α < 0.05

MagMAX protocol

Only one modification was observed after the storage of Fraser broth for 72h

at 2 – 8°C: the sample n° 4588, which was at first a negative deviation before

storage, became a positive agreement after storage.

The analysis of discordant results concludes that the compared

methods are not different:

Y = ND + PD

= (4 – 1) + 3 = 3 + 3 = 6

m = 3

M = 0

m > M, the 2 methods are not different at α < 0.05





2.1.2 Relative detection level

The relative detection level is the smallest number of culturable micro-organisms that can be

detected in the sample in 50% of occasions by the alternative and reference methods.

Matrices

The objective of this study is (i) to determine the target species minimal

quantity that can be detected in food matrices, (ii) to compare both method

results.

Detection limits were defined by analysing the different matrix/strain pairs.

Four levels were tested. Six replicates of each combination were prepared.

The following matrices were tested:

- rillettes inoculated by Listeria monocytogenes Ad 669,

- smoked salmon inoculated by Listeria innocua 1,

- raw milk inoculated by Listeria ivanovii Ad 991,

- raw vegetables inoculated by Listeria monocytogenes 1016/1413,

- process water inoculated by Listeria monocytogenes 877/113.

Contamination protocol

Contaminations and enumerations were performed according to the AFNOR

technical rules (protocol for low level inoculations). The targeted

contamination levels are presented below:

- level 1: 0 UFC/g or /ml

- level 2: level necessary to obtain 0 to 50% positives,

- level 3: level necessary to obtain 50 to 75% positives,

- level 4: level necessary to obtain 100% positives.

The samples were analyzed by both methods, and the background microflora

was enumerated.





Results

Raw data are given in Appendix 5. Detection levels are presented in

Table 8.

Table 8 – Relative detection level results

Strain / matrix pairs

Relative detection level (CFU / 25 g or 25 ml) according to Spearman-Kärber test

Manual extraction protocol (Rapid Spin)

Automated extraction protocol (MagMAX)

Reference method Alternative method Reference method Alternative method

Rillettes / L. monocytogenes Ad 669 0.5 [0.3 ; 1.0] 0.6 [0.3 ; 1.3] 0.5 [0.3 ; 1.1] 0.5 [0.3 ; 1.1]

Raw milk / L. ivanovii Ad 991 0.6 [0.3 ; 1.1] 0.9 [0.5 ; 1.5] 0.6 [0.3 ; 1.1] 0.6 [0.3 ; 1.1]

Smoked salmon / L. innocua 1 0.7 [0.5 ; 1.2] 0.8 [0.5; 1.4] 0.7 [0.5 ; 1.2] 0.7 [0.5 ; 1.2]

Raw vegetables / L. monocytogenes 1016/1413

0.5 [0.3 ; 0.8] 0.5 [0.3 ; 1.0] 0.5 [0.3 ; 0.8] 0.5 [0.3 ; 0.8]

Process water / L. monocytogenes 877/113

0.6 [0.4 ; 1.0] 0.9 [0.5 ; 1.6] 0.6 [0.4 ; 0.9] 0.6 [0.4 ; 0.9]

2.1.3 Conclusion

The alternative and the standard methods show similar detection levels.

which are comprised between 0.2 and 1.2 CFU/25 g for the reference

method and between 0.3 and 1.6 CFU/25 g for the alternative method.





2.1.4 Inclusivity / exclusivity

Inclusivity is the ability of the alternative method to detect the target analyte

from a wide range of strains. Exclusivity is the lack of interference from a

relevant range of non-target strains of the alternative method.

Test protocols

- Protocol for inclusivity: 20 Listeria monocytogenes and 35 Listeria spp.

strains were tested. Cultures were performed in BHI medium at 37°C.

Dilutions were done in order to inoculate Half Fraser broth with 10 to

100 cells/225 ml. The alternative method protocol was then performed

using the Rapid Spin manual extraction protocol.

- Protocol for exclusivity: 32 negative strains were tested. Cultures were

performed in BHI, incubated at 37°C. Dilutions were performed in order to

inoculate BPW with 105 cell/ml. The alternative method protocol was then

performed using the Rapid Spin manual extraction protocol.

Results

Raw data are given in Appendix 6.

All Listeria monocytogenes strains provided positive results.

Positive results were also observed for the other Listeria strains, except for

L .grayi strains. It is usually recognized that the enrichment in Half Fraser is

not suitable for this Listeria species. For 3 Listeria grayi strains (Ad 1295,

Ad 1296 and Ad 1504), positive results were observed by inoculating a Half

Fraser broth supplemented with UHT milk at a highest level than

recommended in the AFNOR technical rules. It should also be noted that the

L. grayi strains were detected by the alternative method when cultivated in

BHI. That confirms:

- the homology of the designed PCR primers and probes with the L. grayi

targeted genomic sequence,

- that the observed results are mostly due the difficulties of Listeria grayi

strains to grow in the Half Fraser broth and not to a lack of specifity of the

alternative method.





The 32 tested non-target strains showed negative results.

Additional tests were done on Listeria grayi, 7 strains were tested by the

reference method. The results are given in the table below:

Strain Species Reference Inoculation level

(cfu/225ml)

Reference method

Without milk With milk

Fraser 1/2 Fraser 1 Fraser 1/2 Fraser 1

OAA OAA OAA OAA

Listeria grayi Ad 1198 40 st st 1+ st

Listeria grayi Ad 1443 108 st st + st

Listeria grayi Ad1295 46 st st 8+ st

Listeria grayi Ad1296 54 st st + st

Listeria grayi Ad1307 8 st st st st



Recovery of L. grayi was observed only when food sample was added in the

Half Fraser broth and with inoculation levels higher than 40 CFU/ml. No

recovery was observed after cultivation in Fraser 1.

Foods were also inoculated with various wild L. grayi strains, and analysed

with the reference method and the alternative method using the Rapid Spin

protocol. The results are presented in Appendix 7.

One negative deviation and one positive deviation are observed. These tests

confirm that the alternative method is able to detect Listeria grayi when using

the Rapid Spin protocol.

These results confirm that the Rapid Spin protocol allows the detection of

Listeria grayi species in studied samples.





2.1.5 Practicability

MicroSEQ® Listeria spp. method practicability was evaluated according to the

AFNOR criteria relative to method comparison study.

Packaging and reagents The components are the following:

- Rapid Spin bead-beating protocol:

* lysis buffer: lysis buffer is available in a re-sealable pouch. Each

pouch contains one flask,

* Nuclease free water : 1 box of 10 flasks (1 flask= 50 ml)

* Rapid Spin sample preparation kit (100 collection tubes with

zirconia beads). For extra-clean an addition 100 collection tubes

are required.

* MicroSEQ Listeria spp. detection kit (the kit contains PCR

reagents for 96 reactions)

* pathogen negative control: 1 tube (1,5 ml)

- MagMAX automated protocol:

* Box 1 of 3: PK buffer (50 ml), elution buffer (25 ml), wash buffer,

lysis buffer (50 ml), binding solution (empty flask)

* Box 2 of 3: Proteinase K: 1 tube (1,25 ml)

* Box 3 of 3: Magnetic particles: 2 tubes x 1,5 ml

* MicroSEQ Listeria spp. detection kit (the kit contains PCR

reagents for 96 reactions)

* pathogen negative control: 1 tube (1,5 ml)

Storage conditions and shelf-

life

- Lysis buffer : 2 – 8°C

- Proteinase K: -15 – -25°C

- Nuclease free water: room temperature

- Box MagMAX: room temperature

- Magnetic particles: 2 – 8°C

- Pathogen negative control: 2 – 8°C

The shelf life is given on the package

- Box MagMAX: 12 months after manufacturing

- MicroSEQ Listeria spp. detection kit: 18 months after manufacturing.

All the reagents must be stored at the temperature mentioned on the

package.

Specific equipment - Applied Biosystems 7500 Fast Real-Time PCR system with RapidFinder

Express software version 1.1.

- Consumables:

* Aerosol-resistant pipette tips (200, 1 000 µl)

* Disposable gloves

* Pipettors (200, 1 000 µl)

* MicroAmp Fast 8 – tube strip 0,1 ml

* MicroAmp Optical 8 – capstrip

- Genie Vortex Mixer and Microfuge Tube Adaptor:- MagMAXTM

Express 96

* Deepwell plates

* Elution plates





Reagents All the reagents are ready to use except:

- the wash buffer: add 74 ml Ethanol 95 %

- the binding solution: the flask shall be filled with isopropanol.

Training One day is required for technicians with microbiology and molecular biology

knowledge

Workflow (in minutes)

for 30 samples

Steps Reference

Method

Alternative method


Rapid Spin MagMAX

Negative samples

Sampling 60 60 60

Subculture in Fraser 1 24 / 24

DNA extraction / 75 45

PCR / 25 25

Streaking onto OAA and

Palcam (O1/P1) 30 / /

Streaking onto O2/P2 30 / /

Reading O1/P1 20 / /

Reading O2/P2 20 / /

Total for negative

samples analyses 208 160 154

Total/negative sample 6.9 5.3 5.1

Presumptive sample or

positive sample

Streaking onto TSAYE 90 / /

Streaking onto Palcam / 15 15

Confirmatory tests

(hemolysis, Camp test,

Gram, catalase,

minigalleries)

135 / /

Total for positive samples 433 175 169

Total/positive sample 14.4 5.8 5.6





Time to result Steps Reference

Method

Alternative method


Rapid Spin MagMAX

Negative samples

Sampling Half Fraser D0 D0 D0

Fraser D1 / D1

Extraction / D1 D2

PCR / D1 D2

First streaking onto

OAA/Palcam (O1/P1) D1 / /

Second streaking onto

OAA / Palcam (O2/P2) D3 / /

Reading plates

(first streaking) D2-D3 / /

Reading plates

(second streaking) D4-D5 / /

Presumptive positive or

positive results

Subculture of typical

colonies on TSAYE from

O1/P1

D2-D3 / /

Streaking onto Palcam

plates / D1 D2

Subculture of typical

colonies from O2/P2 on

TSAYE

D4-D5 / /

Reading Palcam plates / D2-D3 D3-D4

Confirmatory tests D3-D6 / /

Results D4-D7

D8-D11 1) / /

1) In the case of the Rhamnose and xylose tests are realised in tubes.

Technician background Technician qualified in microbiology and molecular biology

Common step with the

reference method

Enrichment in Half Fraser for the Rapid Spin protocol, enrichment in Half

Fraser and Fraser for MagMAX protocol

Traceability of the results All the data are traced over time by computer archive means

Maintenance The periodicity for maintenance is once every year, when a service contract is

established





2.2 Inter-laboratory Study

2.2.1 Study organisation

Samples were sent to 17 laboratories. The study was done with chicken ham

samples contaminated by Listeria monocytogenes Ad 668 isolated from

poultry wings.

Samples were inoculated and sent on Monday 17 October 2011, as

described below:

- 24 codified samples for Listeria spp. research by MicroSEQ® Listeria spp.

method (RED LABEL)

- 24 codified samples for Listeria spp. by the reference method (NF EN ISO

11290-1/A1) (BLUE LABEL)

- 1 sample for aerobic mesophilic flora enumeration by ISO 4833 method,

- 1 water flask labelled “Temperature Control” with a temperature probe.

The analyses were started on Wednesday 18 October 2011.

The targeted inoculation levels were:

- Level 0: 0 CFU/g,

- Level 1: 5 CFU/g,

- Level 2: 25 CFU/g.

8 samples were prepared per inoculation level, per method and per

laboratory. Each laboratory received 24 samples to analyze by the reference

method and 24 samples to analyze by the alternative method.

Blinded samples were placed in isothermal boxes, which contained cooling

blocks, and express-shipped to the different laboratories.

A temperature control flask containing a sensor was added to the package in

order to record the temperature profile during the transport, and the package

delivery.

Samples were shipped in 24 h to 48 h to the involved laboratories. The

temperature conditions had to stay lower or equal to 8,4°C during transport,

and between 0°C – 8,4°C in the labs.

Collaborators and ADRIA Développement carried out the analyses with the

alternative and reference methods at day 2.





2.2.2 Experimental parameters control

Contamination level before inoculation, levels obtained

after the artificial contaminations of the samples

Before inoculation

In order to detect Listeria spp, the reference method was performed on five

samples (25 g) before the inoculation. All the results were negative.

Sample stability

Sample stability was checked by inoculating the matrix at 300 CFU/g and

5 CFU/25 g. Enumerations were performed for the high contamination level

and detection analyses were performed for the low contamination level.

Triplicata were analyzed, and the results were the following:

Day

Reference method (detection) OAA enumeration (CFU/g) Aerobic

mesophilic flora

(CFU/g) Sample 1 Sample 2 Sample 3 Sample 1 Sample 2 Sample 3

Day 0 + + + 350 340 320 2.4 106

Day 1 + + + 310 440 440 1.3 107

Day 2 + + + 121 122 115 9.8 107

An evolution was observed after 2 days storage at 4°C; the contamination

level decreased by 3 fold.

Contamination levels

The contamination levels and the confidence intervals were:

Level Samples Theorical

target level (b/25 g)

True level (b/25 g sample)

Low limit / 25 g sample

High limit / 25 g sample

Level 0 2 – 5 – 9 – 10

– 14 – 19 – 21 - 24 0 / / /

Low level 3 – 6 – 7 – 12

– 13 – 15 – 17 - 18 5 5.7 4.9 6.5

High level 1 – 4 – 8 – 11

– 16 – 20 – 22 – 23 25 26.2 22.7 30.1





Logistic conditions

Temperature conditions are given below:

Table 9 - Sample temperatures at receipt

Laboratories Temperature measured

by the probe (°C)

Temperature measured

at receipt (°C)

Receipt date

and time

A 4.0 5.0 18/10/11 15h03

B 0.5 5.4 18/10/11 11h00

C 2.0 2.8 18/10/11 11h00

D 2.0 3.5 18/10/11 09h10

E 2.5 6.5 18/10/11 09h30

F 2.0 5.1 18/10/11 16h30

G 2.5 4.4 18/10/11 10h00

H Sensor lost 2.4 18/10/11 09h45

I 3.0 - 0.2 18/10/11 10h45

J 2.5 6.8 18/10/11 10h00

K 3.5 12.0 19/10,/11 13h00

L 3.0 5.2 18/10/11 12h00

M 2.0 3.3 18/10/11 10h00

N 2.0 6.3 18/10/11 11h50

O 2.0 3.3 18/10/11 11h00

P 3.0 11.8 18/10/11 11h00

Q 1.0 6.6 18/10/11 11h00

Conclusion

No problem was encountered during the transport or at receipt.

Two labs (K and P) measured a temperature at receipt above 8,4°C but the

sensor indicates clearly that the temperature was correct.





2.2.3 Results analysis

Aerobic mesophilic flora enumeration

Depending on the Lab results, the enumeration levels varied from 1.0 106 to

2.2 108 CFU/g.

Expert lab results

All the inoculated samples gave a positive result. All the results were in

agreement between the reference and the alternative methods.

The expert lab results were the following:

Level Reference method Alternative method

L0 0/8 0/8

L1 8/8 8/8

L2 8/8 8/8

Collaborator lab results

17 Labs participated to the study; their results are given hereafter:

Reference method

Laboratory L0 L1 L2

A 0/8 8/8 8/8

B 0/8 8/8 8/8

C 0/8 8/8 8/8

D 0/8 8/8 8/8

E 0/8 8/8 8/8

F 0/8 8/8 8/8

G 0/8 8/8 8/8

H 0/8 8/8 8/8

I 0/8 8/8 8/8

J 0/8 8/8 8/8

K 0/8 8/8 8/8

L 0/8 8/8 8/8

M 0/8 8/8 8/8

N 0/8 8/8 8/8

O 0/8 8/8 8/8

P 0/8 8/8 8/8

Q 0/8 8/8 8/8

Alternative method

Laboratory L0 L1 L2

A 0/8 8/8 8/8

B 0/8 8/8 8/8

C 1/8 8/8 8/8

D 0/8 8/8 8/8

E 0/8 8/8 8/8

F 0/8 8/8 8/8

G 0/8 8/8 8/8

H 0/8 8/8 8/8

I 0/8 8/8 8/8

J 0/8 8/8 8/8

K 0/8 8/8 8/8

L 0/8 8/8 8/8

M 0/8 8/8 8/8

N 0/8 8/8 8/8

O 0/8 8/8 8/8

P 0/8 8/8 8/8

Q 0/8 8/8 8/8





21 control samples gave positive PCR results while the confirmatory tests

were negative. For these samples, the Ct values were higher than 34. Some

Labs proceeded to a second DNA extraction and found negative PCR

results.

One Lab (C) found one control sample (C21) positive with the PCR and the

confirmatory tests; we asked him to identify the 2 colonies observed on

Palcam plates. The plates were already discarded.

Note that the kit insert provides clear advices regarding the positive PCR

results which are not confirmed with the first confirmation test (see kit insert).

The interpretation was done with the results of 17 Labs.

2.2.4 Results interpretation

Specificity and sensitivity for each method

For the L0 level and for each method, specificity percentages are calculated

according to:

%1001 x

N

FPSP

with: N- = total number of all L0 assays

FP = number of false positive results

For each contamination level and each method, the sensitivity percentages

are calculated according to:

%100xN

TPSE

with: N+ = total number of all L1 or L2 assays

TP = number of true positive results

Results are reported in the following table:


SP/SE % LCL% SP/SE % LCL%

L0 SP = 100.0 98.0 SP = 99.3 98.0

L1 SE = 100.0 98.0 SE = 100.0 98.0

L2 SE = 100.0 98.0 SE = 100.0 98.0

L1+L2 SE = 100,0 98,0 SE = 100,0 98,0





Relative accuracy (AC)

Results for all levels are given below:

Table 10 - Paired results of the alternative and reference methods

Alternative method Reference method

Total + -

+ PA = 272 PD = 1 273

- ND = 0 NA =135

(PPNA = 21) 135

Total N+ = 272 N- = 136 N = 408 PPNA = Positive Presumptive Negative Agreement

Relative accuracy (AC) (in %) is calculated according to:

%100)(x

N

NAPAAC

with: N = number of samples analyzed

PA = number of positive agreement NA = number of negative agreement

The alternative method accuracy values with regard to the reference method

are:

Table 11

Level AC % LCL %

L0 99.3 98.0

L1 100.0 100.0

L2 100.0 100.0

L1 + L2 100.0 100.0

Total 99.8 98.0

Discordant results

Only one discordant result was observed. The sample n° C21 was found

positive with the alternative method; the presence of Listeria monocytogenes

was confirmed in the sample. This sample was a control sample.

Y = ND + PD = 0 + 1 = 1

Y < 6

The two methods are equivalent.





2.2.5 Interpretation

Comparison of the relative accuracy, specificity and

sensitivity values

The values obtained for the two parts of the validation study (comparative

and inter-laboratory studies) are reported in table 3.

Table 12 - Alternative method values calculated

during the comparative and inter-laboratory studies

Inter-laboratory study Methods comparative study

(Rapid Spin extraction protocol)

Relative accuracy (AC) 99.8 90.3

Sensitivity (SE) 100.0 88.4

Specificity (SP) 99.3 92.0

Accordance (DA)

Accordance values for both methods (See Appendix 8) are:

Level Reference method (DA) Alternative method (DA)

L0 100.0 98.7

L1 100.0 100.0

L2 100.0 100.0

Concordance

Both methods concordance values (See Appendix 9) are:


L0 100.0 98.5

L1 100.0 100.0

L2 100.0 100.0





2.2.6 Odds Ratio (COR)

The odds ratio value is determined according to:

)100(

100

accordancexeConcordanc

econcordancxAccordanceCOR

Both method odds ratio values are:

Level Reference method (COR) Alternative method (COR)

L0 1.00 1.00

L1 1.00 1.00

L2 1.00 1.00

2.3 Conclusion

For the Method Comparison Study:

The MicroSEQ® Listeria spp. method shows satisfying relative accuracy,

specificity and sensitivity, whatever the DNA extraction protocol (Rapid Spin

or MagMAX).

The detection limits of the MicroSEQ® Listeria spp. method and the NF EN

ISO 11290-1 method are similar.

MicroSEQ® Listeria spp. method is selective and specific. Since Listeria grayi

is not able to grow in Fraser 1, the alternative method does not detect this

species when using the MagMAX protocol.

Negative results are available within one day using the MicroSEQ® Listeria

spp. method, using the manual extraction protocol and two days using the

automated extraction protocol.

For the Inter-laboratory Study:

The alternative method and reference method show equivalent performances

(accordance, concordance, odds ratio).





Appendix 1 – Flow diagrams of the MicroSEQ® Listeria spp. method

Manual extraction protocol (Rapid Spin)





Automated extraction protocol (MagMAX)





Appendix 2 – NF EN ISO 11290-1 reference method

x g or ml sample

Pre-enrichment in half Fraser (1/10 dilution)

Incubation 30°C 1°C, 24 h 2 h

Subculture of

0,1 ml pre-enrichment broth in

10 ml Fraser broth

Streaking on Palcam and OAA

Incubation 37°C 1°C

48 2 h

Streaking on Palcam

and OAA

Incubation 37°C 1°C, 24 h 2 h

Presence of suspect colonies

Yes No

Confirmation tests Additional incubation 18 - 24 h

at 37°C 1°C

Presence of suspect colonies

L. monocytogenes Other than

L. monocytogenes

Yes

Confirmation tests

No

Presence of

L. monocytogenes

x g or ml

Absence of

L. monocytogenes

x g or ml

L. monocytogenes Other than

L. monocytogenes

Absence of

L. monocytogenes

x g or ml

Presence of

L. monocytogenes

x g or ml

Absence of

L. monocytogenes

x g or ml

Confirmation tests: Gram, Catalase, Haemolysis, Test Camp, API Listeria Gallery





Appendix 3 – Artificial contaminations of samples Bulk typing: inoculated samples

samples analyzed with extra clean protocol

RAPID SPIN

N° Sample

Product

Artificial contaminations Global result Manual Extraction

Protocol Listeria spp

Strain Origin Injury applied Injury

evaluation Inoculation level

1655 Process water Listeria welshimeri Ad1270 Poultry environmental sample

HT 50°c 8min 0.61 10-9-5-11-11(9.2) +

1656 Chilling water Listeria welshimeri Ad1270 Poultry environmental sample

HT 50°c 8min 0.61 10-9-5-11-11(9.2) +

1657 Process water listeria welshimeri Ad1262 Environmental sample HT 50°c 8min 0.55 9-13-8-16-10(11.2) -

1658 Process water listeria welshimeri Ad1262 Environmental sample HT 50°c 8min 0.55 9-13-8-16-10(11.2) +

1659 Process water listeria welshimeri Ad1262 Environmental sample HT 50°c 8min 0.55 9-13-8-16-10(11.2) +

1660 Raw milk cheese Listeria seeligeri Ad1237 Raw milk 10%NaCl 5 days >3.74 7-4-4-12-9(7.2) +

1663 Raw milk cheese Listeria seeligeri Ad1237 Raw milk 10%NaCl 5 days >3.74 7-4-4-12-9(7.2) +

1664 Raw milk cheese Listeria ivanovii Ad680 Raw milk 10%NaCl 5 days 0.86 11-12-7-12(10.8) +

1666 Raw milk cheese Listeria ivanovii Ad680 Raw milk 10%NaCl 5 days 0.86 11-12-7-12(10.8) +

1667 Raw milk cheese Listeria ivanovii Ad680 Raw milk 10%NaCl 5 days 0.86 11-12-7-12(10.8) -

3928 Spices (wok) Listeria monocytogenes Ad544 Onion HT 56°c 10min 0.65 8-7-6-8-10 (8.2) -

3929 Spices (tandori) Listeria monocytogenes Ad544 Onion HT 56°c 10min 0.65 8-7-6-8-10 (8.2) -

3930 Ambiant culinary product (fish aroma)

Listeria monocytogenes Ad623 Bread-crumbs HT 56°c 10min 0.48 10-9-11-11-6 (9.4) -

3934 Raw milk Listeria monocytogenes Ad909 Milk pH4 48 days 0.45 6-10-8-11-6 (8.2) +

3935 Fermented milk Listeria monocytogenes Ad909 Milk pH4 48 days 0.45 6-10-8-11-6 (8.2) +



3938 Raedy-to-eat food (rice with crab) Listeria monocytogenes Ad1213 Rice cokked HT 56°c 10min 0.95 5-7-7-12-8 (7.8) +

3939 Ready-to-eat food (taboulé) Listeria monocytogenes Ad1213 Rice cokked HT 56°c 10min 0.95 5-7-7-12-8 (7.8) +

3940 Ready-to-eat food (chineese rice) Listeria monocytogenes Ad1213 Rice cokked HT 56°c 10min 0.95 5-7-7-12-8 (7.8) +

3956 Ready-to-cook vegetables Listeria monocytogenes Ad279 Vegetable HT 56°c 10min 0.55 8-10-3-8-6 (7.0) +


3958 Ready-to-cook vegetables Listeria innocua Ad1177 Mushroom HT 56°c 10min 0.44 4-7-9-14-3 (7.4) +

3959 Ice cream (coconut) Listeria monocytogenes Ad637 Milk -20°C 4 days 4.19 10-3-6-8-8(7.0) -

3960 Ice cream (vanilla) Listeria monocytogenes Ad637 Milk -20°C 4 days 4.19 10-3-6-8-8(7.0) -





RAPID SPIN

N° Sample

Product

Artificial contaminations Global result Manual Extraction




3961 Coffe ice cream Listeria monocytogenes 910 Milk -20°C 4 days 0.57 12-12-13-7-14(11.6) +

3962 Chocolate ice cream Listeria monocytogenes 910 Milk -20°C 4 days 0.57 12-12-13-7-14(11.6) +

3963 Ice bream Listeria monocytogenes 906 Milk -20°C 4 days 0.46 4-6-2-4-1(3.4) +

4054 Pepper Listeria monocytogenes Ad544 Onions HT 10min 56°c 1.49 2-4-2-3-3(2.8) -

4055 Spices for rice Listeria monocytogenes Ad544 Onions HT 10min 56°c 1.49 2-4-2-3-3(2.8) -

4056 Spices for couscous Listeria monocytogenes Ad279 Vegetables mix HT 10min 56°c 1.49 5-4-6-9-4(5.8) -

4057 Spices for tagine Listeria monocytogenes Ad279 Vegetables mix HT 10min 56°c 1.49 5-4-6-9-4(5.8) -

4058 Raw milk chees(Reblochon) Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) -

4059 Raw milk cheese (Laguiole) Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) -

4060 Raw milk cheese (Morbier) Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) +

4061 Raw milk cheese (Crottin de Chavignol)

Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) -

4062 Raw milk Listeria monocytogenes 910 Raw milk NaCl 4°c 4 months 0.38 3-11-5-14-15(9.6) +

4063 English cream Listeria monocytogenes 910 Raw milk NaCl 4°c 4 months 0.38 3-11-5-14-15(9.6) +

4103 Dessert(Ile flottante) Listeria monocytogenes 917 Raw milk HT 10min 56°c 1.89 17-21-28-24-25(23.0) +

4104 Dessert Listeria monocytogenes 917 Raw milk HT 10min 56°c 1.89 17-21-28-24-25(23.0) +

4105 Milk rice Listeria monocytogenes 917 Raw milk HT 10min 56°c 1.89 17-21-28-24-25(23.0) +

4106 English cream Listeria ivanovii Ad680 Raw milk HT 10min 56°c 2.54 1-1-0-0-0(0.4) +

4107 Dessert Listeria ivanovii Ad680 Raw milk HT 10min 56°c 2.54 1-1-0-0-0(0.4) +

4108 Milk rice Listeria ivanovii Ad680 Raw milk HT 10min 56°c 2.54 1-1-0-0-0(0.4) +

4296 Smoked herring Listeria monocytogenes Ad141 Smoked salmon HT 10min 56°c/4°c 11 days 0.55 7-7-4-3-6(5.4) +

4297 Marinated mackerel Listeria monocytogenes Ad141 Smoked salmon HT 10min 56°c/4°c 11 days 0.55 7-7-4-3-6(5.4) +

4298 Smoked salmon Listeria monocytogenes Ad995 smoked trout HT 10min 56°c/4°c 11 days 0.67 10-9-9-15-10(10.6) +

4299 Smoked mackerel filllets Listeria monocytogenes Ad995 smoked trout HT 10min 56°c/4°c 11 days 0.67 10-9-9-15-10(10.6) +

4300 Smoked trout Listeria monocytogenes Ad995 smoked trout HT 10min 56°c/4°c 11 days 0.67 10-9-9-15-10(10.6) +

4665 Raw milk cheese(Saint Félicien) Listeria monocytogenes A00L097 Raw milk pH4-5days/HT56°c 10min 0.78 8-5-6-10-7(7.2) -

4666 Raw milk cheese(Salers) Listeria monocytogenes A00L101 Raw milk pH4-5days/HT56°c 10min 0.34 4-5-8-9-4(6.0) -

4667 Raw milk cheese(Bethmale) Listeria monocytogenes 17501 Raw milk pH4-5days/HT56°c 10min 0.71 19-18-12-9-13(14.2) +

4668 Tiramisu with grawnperries) Listeria monocytogenes A00L097 Raw milk pH4-5days/HT56°c 10min 0.78 8-5-6-10-7(7.2) +

4669 Tiramisu Listeria monocytogenes 17501 Raw milk pH4-5days/HT56°c 10min 0.71 19-18-12-9-13(14.2) +

4670 Cake(Forêt noire) Listeria monocytogenes 17501 Raw milk pH4-5days/HT56°c 10min 0.71 19-18-12-9-13(14.2) +

4671 Cake(Forêt noire) Listeria monocytogenes A00L101 Raw milk pH4-5days/HT56°c 10min 0.34 4-5-8-9-4(6.0) +

Bulk typing: inoculated samples






MagMAX

N° Sample

Product

Artificial contaminations Global result automated

MagMax Extraction

Listeria spp



3928 Spices (wok) Listeria monocytogenes Ad544 Onion HT 56°c 10min 0.65 8-7-6-8-10 (8.2) -

3929 Spices (tandori) Listeria monocytogenes Ad544 Onion HT 56°c 10min 0.65 8-7-6-8-10 (8.2) -


Listeria monocytogenes Ad623 Bread-crumbs HT 56°c 10min 0.48 10-9-11-11-6 (9.4) -

3931 Ambiant culinary product (poultry aroma)

Listeria monocytogenes Ad623 Bread-crumbs HT 56°c 10min 0.48 10-9-11-11-6 (9.4) +

3932 Ambiant culinary product (veal aroma)

Listeria innocua Ad660 Bread-crumbs HT 56°c 10min 0.53 6-6-10-7-9 (7.6) -


Listeria innocua Ad660 Bread-crumbs HT 56°c 10min 0.53 6-6-10-7-9 (7.6) -

3934 Raw milk Listeria monocytogenes Ad909 Milk pH4 48 days 0.45 6-10-8-11-6 (8.2) -

3935 Fermented milk Listeria monocytogenes Ad909 Milk pH4 48 days 0.45 6-10-8-11-6 (8.2) -

3937 Fermented milk Listeria innocua Ad904 Milk pH4 48 days 0.44 7-13-6-4-8 (7.6) -

3938 Raedy-to-eat food (rice with crab) Listeria monocytogenes Ad1213 Rice cokked HT 56°c 10min 0.95 5-7-7-12-8 (7.8) +

3939 Ready-to-eat food (taboulé) Listeria monocytogenes Ad1213 Rice cokked HT 56°c 10min 0.95 5-7-7-12-8 (7.8) +

3940 Ready-to-eat food (chineese rice) Listeria monocytogenes Ad1213 Rice cokked HT 56°c 10min 0.95 5-7-7-12-8 (7.8) +



3958 Ready-to-cook vegetables Listeria innocua Ad1177 Mushroom HT 56°c 10min 0.44 4-7-9-14-3 (7.4) +

3959 Ice cream (coconut) Listeria monocytogenes Ad637 Milk -20°C 4 days 4.19 10-3-6-8-8(7.0) -

3960 Ice cream (vanilla) Listeria monocytogenes Ad637 Milk -20°C 4 days 4.19 10-3-6-8-8(7.0) -

3961 Coffe ice cream Listeria monocytogenes 910 Milk -20°C 4 days 0.57 12-12-13-7-14(11.6) +

3962 Chocolate ice cream Listeria monocytogenes 910 Milk -20°C 4 days 0.57 12-12-13-7-14(11.6) +

3963 Ice bream Listeria monocytogenes 906 Milk -20°C 4 days 0.46 4-6-2-4-1(3.4) +

3964 Frozen ground beef aromates Listeria welshimeri Ad1235 Beef -20°C 4 days 0.43 12-9-20-13-14(13.6) +

3965 Frozen ground beef Listeria welshimeri Ad1235 Beef -20°C 4 days 0.43 12-9-20-13-14(13.6) +



3968 Ready-to-cook meat (moussaka) Listeria monocytogenes Ad1218 Raw beef 10% NaCl 4 days 1.75 26-26-23-26-33(26.8) +

3969 Ready-to-cook meat (parmentier) Listeria monocytogenes Ad1218 Raw beef 10% NaCl 4 days 1.75 26-26-23-26-33(26.8) +

3970 Ready-to-cook meat (tomatoes) Listeria monocytogenes Ad1218 Raw beef 10% NaCl 4 days 1.75 26-26-23-26-33(26.8) +





MagMAX

N° Sample

Product


MagMax Extraction

Listeria spp



3971 Ready-to-cook meat (lasagne) Listeria monocytogenes Ad1218 Raw beef 10% NaCl 4 days 1.75 26-26-23-26-33(26.8) +

3972 Frozen ground beef aromates Listeria monocytogenes Ad1218 Raw beef -20°C 4 days 3.25 3-0-1-1-2(1.4) +

3973 Ready-to-cook meat (tomatoes) Listeria monocytogenes Ad1218 Raw beef -20°C 4 days 3.25 3-0-1-1-2(1.4) -

4054 Pepper Listeria monocytogenes Ad544 Onions HT 10min 56°c 1.49 2-4-2-3-3(2.8) -

4055 Spices for rice Listeria monocytogenes Ad544 Onions HT 10min 56°c 1.49 2-4-2-3-3(2.8) -

4056 Spices for couscous Listeria monocytogenes Ad279 Vegetables mix HT 10min 56°c 1.49 5-4-6-9-4(5.8) -

4057 Spices for tagine Listeria monocytogenes Ad279 Vegetables mix HT 10min 56°c 1.49 5-4-6-9-4(5.8) -

4058 Raw milk chees(Reblochon) Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) -

4059 Raw milk cheese (Laguiole) Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) -

4060 Raw milk chees(Morbier) Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) +

4061 Raw milk chees(Crottin de Chavignol)

Listeria monocytogenes 910 Raw milk 4°c 4 months 1.18 11-8-10-13-9(10.2) -

4062 Raw milk Listeria monocytogenes 910 Raw milk NaCl 4°c 4 months 0.38 3-11-5-14-15(9.6) +

4063 English cream Listeria monocytogenes 910 Raw milk NaCl 4°c 4 months 0.38 3-11-5-14-15(9.6) +

4103 Dessert(Ile flottante) Listeria monocytogenes 917 Raw milk HT 10min 56°c 1.89 17-21-28-24-25(23.0) +

4104 Dessert Listeria monocytogenes 917 Raw milk HT 10min 56°c 1.89 17-21-28-24-25(23.0) +

4105 Milk rice Listeria monocytogenes 917 Raw milk HT 10min 56°c 1.89 17-21-28-24-25(23.0) +

4106 English cream Listeria ivanovii Ad680 Raw milk HT 10min 56°c 2.54 1-1-0-0-0(0.4) +

4107 Dessert Listeria ivanovii Ad680 Raw milk HT 10min 56°c 2.54 1-1-0-0-0(0.4) +

4108 Milk rice Listeria ivanovii Ad680 Raw milk HT 10min 56°c 2.54 1-1-0-0-0(0.4) +

4296 Smoked herring Listeria monocytogenes Ad141 Smoked salmon HT 10min 56°c/4°c 11 days 0.55 7-7-4-3-6(5.4) +

4297 Marinated mackerel Listeria monocytogenes Ad141 Smoked salmon HT 10min 56°c/4°c 11 days 0.55 7-7-4-3-6(5.4) +

4298 Smoked salmon Listeria monocytogenes Ad995 smoked trout HT 10min 56°c/4°c 11 days 0.67 10-9-9-15-10(10.6) +

4299 Smoked mackerel filllets Listeria monocytogenes Ad995 smoked trout HT 10min 56°c/4°c 11 days 0.67 10-9-9-15-10(10.6) +

4300 Smoked trout Listeria monocytogenes Ad995 smoked trout HT 10min 56°c/4°c 11 days 0.67 10-9-9-15-10(10.6) -

4301 Marinated salmon Listeria monocytogenes Ad995 smoked trout HT 10min 56°c/4°c 11 days 0.67 10-9-9-15-10(10.6) +

4302 Smoked haddock Listeria monocytogenes Ad492 Smoked trout HT 10min 56°c/4°c 11 days 0.33 0-6-2-4-1(2.6) -

4303 Marinated salmon Listeria monocytogenes Ad492 Smoked trout HT 10min 56°c/4°c 11 days 0.33 0-6-2-4-1(2.6) +

4304 Smoked trout Listeria monocytogenes Ad492 Smoked trout HT 10min 56°c/4°c 11 days 0.33 0-6-2-4-1(2.6) +

4305 Smoked tuna Listeria monocytogenes Ad492 Smoked trout HT 10min 56°c/4°c 11 days 0.33 0-6-2-4-1(2.6) +

4643 Raw milk cheese(Camembert) Listeria monocytogenes A00L101

Raw milk pH4-5days 0.41 25-15-20-13-26(19.8) +

4644 Raw milk cheese(Reblochon) Listeria monocytogenes Raw milk pH4-5days 0.41 25-15-20-13-26(19.8) +





MagMAX

N° Sample

Product


MagMax Extraction

Listeria spp



A00L101

4645 Raw milk chees(Morbier) Listeria monocytogenes A00L097

Raw milk pH4-5days 0.88 0-4-2-3-4(2.6) +

4646 Raw milk Listeria monocytogenes A00L097

Raw milk pH4-5days 0.88 0-4-2-3-4(2.6) +

4647 Raw milk Listeria monocytogenes 17501 Raw milk pH4-5days 0.6 13-3-10-9-10(9.0) -

4648 Fermented milk Listeria monocytogenes 17501 Raw milk pH4-5days 0.6 13-3-10-9-10(9.0) -

4649 Fermented milk Listeria monocytogenes A00L101

Raw milk pH4-5days 0.41 25-15-20-13-26(19.8) +

4650 Fermented milk Listeria monocytogenes A00L097

Raw milk pH4-5days 0.88 0-4-2-3-4(2.6) +

4665 Raw milk cheese(Saint Félicien) Listeria monocytogenes A00L097

Raw milk pH4-5days/HT56°c 10min 0.78 8-5-6-10-7(7.2) -

4666 Raw milk cheese(Salers) Listeria monocytogenes A00L101

Raw milk pH4-5days/HT56°c 10min 0.34 4-5-8-9-4(6.0) -

4667 Raw milk cheese( Bethmale) Listeria monocytogenes 17501 Raw milk pH4-5days/HT56°c 10min 0.71 19-18-12-9-13(14.2) -

4668 Tiramisu with grawnperries) Listeria monocytogenes A00L097

Raw milk pH4-5days/HT56°c 10min 0.78 8-5-6-10-7(7.2) +

4669 Tiramisu Listeria monocytogenes 17501 Raw milk pH4-5days/HT56°c 10min 0.71 19-18-12-9-13(14.2) +

4670 Cake(Forêt noire) Listeria monocytogenes 17501 Raw milk pH4-5days/HT56°c 10min 0.71 19-18-12-9-13(14.2) +

4671 Cake(Forêt noire) Listeria monocytogenes A00L101

Raw milk pH4-5days/HT56°c 10min 0.34 4-5-8-9-4(6.0) +

4685 Dusts(Dairy industry) Listeria monocytogenes Ad615 Environmental sample(dairy) HT 56°c 7min 0.51 1-6-5-8-2(4.4) +

4686 Dusts(Dairy industry) Listeria monocytogenes Ad615 Environmental sample(dairy) HT 56°c 7min 0.51 1-6-5-8-2(4.4) -


4688 Dusts(Dairy industry) Listeria monocytogenes Ad615 Environmental sample(dairy) HT 56°c 7min 0.51 1-6-5-8-2(4.4) -


4690 Sponge(Poultry industry) Listeria monocytogenes Ad1271 Environmental sample(poultry) HT 56°c 7min 0.8 4-3-7-4-5(4.6) +

4691 Sponge(Poultry industry) Listeria monocytogenes Ad1271 Environmental sample(poultry) HT 56°c 7min 0.8 4-3-7-4-5(4.6) -

4692 Sponge(Poultry industry) Listeria monocytogenes Ad1271 Environmental sample(poultry) HT 56°c 7min 0.8 4-3-7-4-5(4.6) +

4693 Sponge(Poultry industry) Listeria monocytogenes Ad1271 Environmental sample(poultry) HT 56°c 7min 0.8 4-3-7-4-5(4.6) -

4694 Process water Listeria monocytogenes Ad1271 Environmental sample(poultry) HT 56°c 7min 0.8 4-3-7-4-5(4.6) +

4695 Sponge(Salmon industry) Listeria monocytogenes Environmental sample(fish) HT 56°c 7min 0.74 7-4-4-3-2(4.0) +





MagMAX

N° Sample

Product


MagMax Extraction

Listeria spp



A00E008

4696 Sponge(Salmon industry) Listeria monocytogenes A00E008

Environmental sample(fish) HT 56°c 7min 0.74 7-4-4-3-2(4.0) +


Environmental sample(fish) HT 56°c 7min 0.74 7-4-4-3-2(4.0) -



4699 Dusts(Salmon industry) Listeria monocytogenes A00E008


4700 Sponge(Salmon industry) Listeria monocytogenes Ad243 Environmental sample(pork) HT 56°c 7min 0.52 10-5-8-10-9(8.4) +

4701 Sponge(Salmon industry) Listeria monocytogenes Ad243 Environmental sample(pork) HT 56°c 7min 0.52 10-5-8-10-9(8.4) +

4702 Cleaning water Listeria monocytogenes Ad243 Environmental sample(pork) HT 56°c 7min 0.52 10-5-8-10-9(8.4) +

4703 Cleaning water(Beef industry) Listeria monocytogenes Ad243 Environmental sample(pork) HT 56°c 7min 0.52 10-5-8-10-9(8.4) +

4704 Cleaning water(Beef industry) Listeria monocytogenes Ad243 Environmental sample(pork) HT 56°c 7min 0.52 10-5-8-10-9(8.4) +

4705 Chocolate cake Listeria monocytogenes Ad1195 Omelette HT 56°c 7min 4.42 3-2-2-0-2(1.8) -

4706 Chocolate cake Listeria monocytogenes Ad1195 Omelette HT 56°c 7min 4.42 3-2-2-0-2(1.8) +

4707 Chocolate mousse Listeria monocytogenes Ad1195 Omelette HT 56°c 7min 4.42 3-2-2-0-2(1.8) +

4708 Preparation for chocolate dessert Listeria monocytogenes Ad1195 Omelette HT 56°c 7min 4.42 3-2-2-0-2(1.8) +

4709 Preparation for chocolate dessert Listeria monocytogenes Ad1195 Omelette HT 56°c 7min 4.42 3-2-2-0-2(1.8) +





Appendix 4 – Relative accuracy: raw data



RAPID SPIN

MEAT PRODUCTS

N° Sample

Product

Global result

Manual Extraction


ISO 11290-1/A1 method

Extraction protocol applied

MicroSEQ Listeria spp-Manual extraction protocol

Half Fraser Fraser 1

Identification Result

Half Fraser-24H 37°c Half Fraser-24H 37°c/72H 4°c

OAA Palcam OAA Palcam

PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment

Result (Ct) Palcam OAA Identification Result (Ct) Palcam OAA

1594 Chorizo - - - - - / - Extra- clean - - H- - - NA - - - - NA

1598 Dehydrated sausage - - - - - / - Extra- clean - - H-? - - NA - - H-?ni/ - NA

1599 Bacon + H+ + H+ + L.monocytogenes + Extra- clean + (22.41) + H+/H- L.welshimeri/

L.monocytogenes + PA + (22.02) + H+/H- + PA

1601 Smoked bacon - - - - - / - Extra- clean - - - / - NA

3402 Sausage + H+/H- + H+/H- + L.monocytogenes/

L.innocua + Extra-clean + (33.67) - H+ L.monocytogenes + PA + (33.00) + H+ + PA

3403 Pâté + H+ + H+ + L.monocytogenes + Extra-clean + (14.18) + H+ L.monocytogenes + PA + (12.71) + H+ + PA

3404 Merguez + H+ + H+ + L.ivanovii/

L.monocytogenes + Extra-clean + (35.43) + H+ L.monocytogenes + PA + (32.54) + H+ + PA

3655 Delicatessen (Andouille) + H+ + H+ + L.monocytogenes + Extra-clean + (24.28) + - L.innocua + PA + (18.20) + - + PA

3656 Pork fat + H+ + H+ + L.monocytogenes + Extra-clean + (26.40) + H+ L.monocytogenes + PA + (24.67) + H+ + PA

3657 Ready-to-cook vegetables + H- + H- + L.welshimeri + Extra-clean + (26.12) + H+? L.welshimeri + PA + (25.05) + H+ + PA

3795 Delicatessen (Big sausage) + H+ + H+ + L. monocytogenes + Extra-clean + (27.49) -(x5:+) -(X5:1H+) L.monocytogenes + PA + (28.56) -(x5:+) -(X5:1H+) + PA

3796 Merguez + H+

1col/H-? - H+ +

L. monocytogenes / L. innocua

+ Extra-clean + (31.81) -(+ fraser1) -(+ fraser1) L.monocytogenes

(fraser 1) + PA + (34.49) -(+ fraser1) -(+ fraser1) + PA

3797 Delicatessen (Sausage) + - - - - / - Extra-clean + (36.96) + 4 col H+1 col L.welshimeri + PD - + (1) - - NA

3879 Ground beef + H+? + (1) H+ + L. monocytogenes /

L. welshimeri + Extra-clean + (29.02) + H+

L. monocytogenes / L. welshimeri

+ PA + (29.02) + H+ + PA

4042 Delicatessen(salami) - - - H-? - - - Extra-clean - - - / - NA - - - - NA

4043 Smoked sliced bacon + H+/H- + H+/H- + L.welshimeri/

L.monocytogenes + Extra-clean + (30.00) + -(H+ at 72H)

L.welshimeri/ L.monocytogenes

+ PA + (31.2) + H+ + PA

4044 Delicatessen (Cured ham) - - - - - / - Extra-clean - - - / - NA

4045 Delicatessen (Pancetta) - H-? - H-? - - - Extra-clean - - - / - NA - - - - NA

4046 Delicatessen(rosette) + H- + H- + L.welshimeri + Extra-clean + (30.89) + H- L.welshimeri + PA + (32.22) + H- + PA






RAPID SPIN

MEAT PRODUCTS

N° Sample

Product

Global result

Manual Extraction









PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


4235 Beef meat - - - - - / - Extra-clean - - - / - NA

4236 Veal meat + H- + H- + L.welshimeri + Extra-clean + (21.98) - H- L.welshimeri + PA + (22.79) + H- + PA

4237 Lamb meat + H- + H- + L.welshimeri + Extra-clean - - - / - ND - - - - ND

4238 Horse meat - - - - - / - Extra-clean - - - / - NA

4239 Beef meat + H- + H- + L.welshimeri + Extra-clean + (26.06) + H- L.welshimeri + PA + (28.19) + H- + PA

4240 Beef meat - - - - - / - Extra-clean - - H- L.welshimeri - NA + (36.82) + H- + PD

4241 Turkey meat - - - - - / - Extra-clean - - - / - NA

4242 Chicken - - - H-? - - - Extra-clean - - - / - NA

4243 Turkey ham - - - - - / - Extra-clean - - - / - NA

4244 Turkey meat + H- + H- + L.welshimeri + Extra-clean + (23.05) + H- L.welshimeri + PA + (30.15) + H- + PA

4245 Ready to eat meal(Tomato with meat)

- H-? - - - - - Extra-clean - - - / - NA

4246 Sliced bacon - - - - - / - Extra-clean - - - / - NA

4421 Ready to eat meal (Chicken)

- - - - - / - Extra-clean i/- - - / - NA

4422 Ready to eat meal (Tagine) - - - H-? - - - Extra-clean - - - / - NA

4423 Ready to eat meal (Boauf bourguignon)

- - - - - / - Extra-clean - - - / - NA

4424 Ready to eat meal(Ham) - - - - - / - Extra-clean - - - / - NA

4559 Chicken meat + H+/H- + H+/H- + L.welshimeri/

L.monocytogenes + Extra-clean - + H+/H-

L.innocua/ L.monocytogenes

- ND - + H+/H- ? ND

4560 Pork liver - - - - - / - Extra-clean - - - / - NA

4561 Ham + H- + H- + L.welshimeri + Extra-clean + (25.56) + H- L.welshimeri + PA - + H- ? ND

4562 Pork meat - H-? - - - - - Extra-clean i/ - H-? - - NA - - - - NA

4563 Sheep meat + H- + H- + L.welshimeri + Extra-clean + (35.79) -(x5) -(x5) / - PPND -/+/+

(37.70/38.08) -(x5) -(x5) - ND

4564 VSM + H- + H- + L.welshimeri + Extra-clean + (29.83) + H- L.innocua + PA + (29.71) + H- + PA

4565 Gizzards + H+/H- + H+ + L.monocytogenes + Extra-clean + (26.49) + H+ L.monocytogenes + PA + (24.82) + H+ + PA

4566 Pork meat - - - - - / - Extra-clean - - H-? - - NA

4567 Pork meat - - - - - / - Extra-clean - - - / - NA





RAPID SPIN

MEAT PRODUCTS

N° Sample

Product

Global result

Manual Extraction









PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


4568 Sweat bread + H+/H- + H+ + L.welshimeri/

L.monocytogenes + Extra-clean + (23.75) + H+ L.monocytogenes + PA + (25.01) + H+/H- + PA

4569 Turkey meat + H- + H+ + L.monocytogenes + Extra-clean + (33.45) + H+ L.monocytogenes + PA + (34.17) + H+ + PA

4570 Rad turkey meat + H- + H- + L.welshimeri + Extra-clean i/+ (25.77) + H+/H- L.welshimeri/


4571 Chicekn meat + H+/H- +1col H+ + L.welshimeri/

L.monocytogenes + Extra-clean + (29.68) + H+/H-


+ PA + (26.96) + H+/H- + PA

4572 Beef dehydrated sausage - - - - - / - Extra-clean - - - / - NA

4573 Sausages with herbs - H- - - - - - Extra-clean - - - / - NA - - - - NA

4574 Chitterlings + H+ + H+ + L.monocytogenes + Extra-clean + (33.31) + H+ L.monocytogenes + PA + (33.12) - H+ + PA

4575 Delicatessen - - - - - / - Extra-clean - - - / - NA

4576 Farce - - - - - / - Extra-clean - - - / - NA

4577 Pork fillet + H+/H- + H+/H- + L.welshimeri/



+ PA + (25.27) + H+ + PA

4578 Big sausage - - - - - / - Extra-clean - - - / - NA 0

4579 Rabbit terrine - H- - - - - - Extra-clean - - - / - NA - - - - NA

4580 Chiken meat + H+/H- + H+/H- + L.welshimeri/

L.monocytogenes + Extra-clean - + H+/H-


- ND + (28.8) + H+/H- + PA

4581 Merguez + - - H+ + L.monocytogenes + Extra-clean - - H-? - - ND - - - - ND

4582 Breaded poultry meat + H+ - H+ - L.monocytogenes + Extra-clean - - - / - ND - - - - ND

4583 Red turkey meat + H- + H- + L.welshimeri + Extra-clean + (34.29) + H- L.welshimeri + PA + (36.51) + - + PA

4584 Sausages + - - H- + L.welshimeri + Extra-clean + (26.64) + H+ L.monocytogenes + PA + (26.17) + H+ + PA

4585 Beef meat + H+/H- + H+/H- + L.welshimeri/

L.monocytogenes + Extra-clean + (26.53) + H+1col L.monocytogenes + PA + (25.47) + H+/H- + PA

4586 Chicken meat + H+/H- + - + L.welshimeri/

L.monocytogenes + Extra-clean - + H-? L.innocua - ND + (26.48) + H- + PA

4587 Turkey meat with basil - - - - - / - Extra-clean - - - / - NA

4588 Turkey fillet + H- +1col H-2col +2col L.welshimeri + Extra-clean - + H- L.welshimeri + PA + (30.04) + H- + PA

4589 Turkey fillet + H+/H- + H+ + L.monocytogenes + Extra-clean - - - / - ND - - H- - ND

4628 Ready to eat chicken wings - - - - - / - Extra-clean - - - / - NA

4629 Chicklen leg + H- + H- + L.welshimeri + Extra-clean + (24.25) + H+ L.monocytogenes + PA + (24.57) + H+ + PA

4630 Ready to eat chicken wings + H+/H- + H+ + L.monocytogenes + Extra-clean - - H-? - - ND i/- - - - ND





RAPID SPIN

MEAT PRODUCTS

N° Sample

Product

Global result

Manual Extraction









PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


4631 Chiken drumsticks - - - - - / - Extra-clean - - - / - NA

4632 Slives roast chicken - - - - - / - Extra-clean - - - / - NA

4633 Breaded ham - - - - - / - Extra-clean - - - / - NA

4634 Marinated pork meat - - - - - / - Extra-clean - - - / - NA

4635 Ready to eta turkey meat + H- + H- + L.welshimeri + Extra-clean + (29.47) + H-? L.welshimeri + PA + (29.33) + - + PA

4636 Red meat with skin + H+/H- + H+/H- + L.welshimeri/



+ PA + (30.19) + H+/H- + PA

4637 Smoked sausage + H- + H- + L.welshimeri + Extra-clean + (33.65) - H- L.innocua + PA + (33.81) + - + PA

4638 Pork meat + H- + H- + L.welshimeri + Extra-clean + (27.48) + H- L.welshimeri + PA + (26.4) + H- + PA

4639 Cured meat + - - - - / - Extra-clean + (34.96) + H-? L.welshimeri + PD + (35.59) + - + PD

4640 Deliactessen + H+ + H+ + L.monocytogenes + Extra-clean + (16.61) + H+ L.monocytogenes + PA + (16.73) + H+ + PA

4641 Roast pork meat + - - - - / - Extra-clean + (33.81) + - L.welshimeri + PD + (35.26) + - + PD

4642 Pork fat - - - - - / - Extra-clean - - - / - NA





RAPID SPIN

DAIRY PRODUCTS

N° Sample

Product

Global result

Manual Extraction









PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


1190 Milk powder + H+ + H+ + L.monocytogenes + Standard + (34.32) + H+ L.monocytogenes + PA + (36.25) + H+ + PA

1191 Raw milk - - - H+?/H-? - - - Standard - - - / - NA

1192 Raw milk - - - - - / - Standard - - - / - NA


1194 Raw milk + H+ + H+ + L.monocytogenes + Standard + (20.70) + H+ L.monocytogenes + PA + (35.76) + H+ + PA


1196 Raw milk cheese - H-? - - - - - Extra- clean - - - / - NA - - H-?(NC) - NA

1197 Raw milk cheese - H-? - H-? - - - Extra- clean - - - / - NA - - - - NA

1198 Raw milk cheese + H-? - H-? - L.seeligeri + Extra- clean - - - / - ND - - H-?(NC) - ND

1199 Raw milk cheese + H+/H- + H+/H- + L.monocytogenes/

L.innocua + Extra- clean + (36.16) + H+/H- L.monocytogenes + PA + (34.85) + H+/H- + PA

1660 Raw milk cheese + H- - H- +1col L.seeligeri + Extra- clean + (34.33) - H- L.seeligeri + PA + (33.85) - H- + PA

1663 Raw milk cheese + H- - H- +2col L.seeligeri + Extra- clean + (34.45) - H- -(L.seeligeri

at 72H ) + PA + (34.21) +/-

H-? (L.seeligeri)

+ PA

1664 Raw milk cheese + H+ + H+ + L.ivanovii + Extra- clean - +3col H+ L.ivanovii - ND - +/- H-?

(L.ivanovii) - ND

1666 Raw milk cheese + H+/H-? + H+ + L.ivanovii + Extra- clean + (31.00) - H- L.ivanovii(72H) + PA + (31.63) +/- H+

(L.ivanovii) + PA

1667 Raw milk cheese - H-?1col - - - - - Extra- clean - - - / - NA - - - - NA

1668 Raw milk cheese - - - - - / - Extra- clean - - H- - - NA - - - - NA

1669 Raw milk cheese - H-? - H-1col - - - Extra- clean - - - / - NA i/- - - - NA





3632 Raw milk + H+/H- + H+/H- + L.monocytogenes/

L.innocua + Standard + (20.19) + H+ L.innocua + PA + (16.91) + H+ + PA

3787 Prepation for pancake - - - - - / - Standard - - - / - NA






RAPID SPIN

DAIRY PRODUCTS

N° Sample

Product

Global result

Manual Extraction









PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


3788 Raw milk + - - - - / - Standard + (23.05) + H- L.innocua + PD + (19.89) + H- + PD

3789 Raw milk - - - - - / - Standard - - H- - - NA



3792 Raw milk cheese + H+ + H+ + L. monocytogenes + Extra-clean + (37.62) + H+ L.monocytogenes + PA + (37.33) + H+ + PA

3793 Raw milk cheese + H+ + H+ + L. monocytogenes + Extra-clean + (31.21) + H+ L.monocytogenes + PA i/+ (27.06) + H+ + PA

3794 Raw milk cheese + H+/H-? 1col

+ H+ + L. monocytogenes + Extra-clean + (32.19) + H+ L.monocytogenes + PA + (33.19) + H+ + PA

3857 Ice cream (vanilla) - - - - - / - Standard - - - / - NA

3858 Ice cream (minth-chocolate)

- - - H- - - - Standard - - H-? - - NA - - - - NA

3859 Yoghurt - - - - - / - Standard - - - / - NA

3860 Fresh cheese - - - - - / - Standard - - - / - NA

3861 Fresh cheese - - - - - / - Standard - - - / - NA

3862 Yoghurt - - - - - / - Standard - - - / - NA

3934 Raw milk + - - - - / - Standard + (29.47) + H+ L. monocytogenes + PD + (32.25) + + + PD

3935 Fermented milk + - - - - / - Standard + (17.53) + H+ L. monocytogenes + PD + (18.00) + + + PD

3936 Fermented milk + H-? - - - - - Standard + (16.24) + H+ L. monocytogenes + PD + (15.13) + + + PD

3937 Fermented milk + - - - - / - Standard + (31.29) + H+ L. monocytogenes + PD + (31.29) + + + PD

3959 Ice cream (coconut) - - - - - / - Standard - - - / - NA

3960 Ice cream (vanilla) - - - - - / - Standard - - - / - NA

3961 Coffe ice cream + H+ + H+ - L.monocytogenes + Standard + (14.65) + H+ L. monocytogenes + PA + (14.72) + H+ + PA

3962 Chocolate ice cream + H+ + H+ + L.monocytogenes + Standard + (33.05) + H+ L. monocytogenes + PA + (25.09) + H+ + PA

3963 Ice bream + H- + H- + L.innocua + Standard + (14.74) + H- L. innocua + PA + (16.01) + H- + PA

3974 Raw milk cheese - - - - - - - Extra-clean - - - / - NA







RAPID SPIN

DAIRY PRODUCTS

N° Sample

Product

Global result

Manual Extraction









PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment




4058 Raw milk chees(Reblochon)

- - - - - / - Extra-clean - - - / - NA

4059 Raw milk cheese (Laguiole)

- H-? - H-? - - - Extra-clean - - - / - NA - - - - NA

4060 Raw milk chees(Morbier) + 1H+ - H+ + L.monocytogenes + Extra-clean - - - / - ND - - - - ND

4061 Raw milk chees(Crottin de Chavignol)

- - - - - / - Extra-clean - - - / - NA

4062 Raw milk + H+ + H+ + L.monocytogenes + Standard + (21.28) + H+ L. monocytogenes + PA i/+ (22.28) + H+ + PA

4063 English cream + H+ + H+ + L.monocytogenes + Standard + (15.39) + H+ L. monocytogenes + PA + (18.81) + H+ + PA

4103 Dessert(Ile flottante) + H+ + H+ + L.monocytogenes + Standard + (21.29) + H+ L. monocytogenes + PA + (18.16) + H+ + PA

4104 Dessert + H+ + H+ + L.monocytogenes + Standard + (20.79) + H+ L. monocytogenes + PA + (17.42) + H+ + PA

4105 Milk rice + H+ + H+ + L.monocytogenes + Standard + (23.91) + H+ L. monocytogenes + PA + (20.84) + H+ + PA

4106 English cream + - - H+ + L.ivanovii + Standard + (30.31) +1col - L.ivanovii + PA + + H+ + PA

4107 Dessert + 2H+ + H+ + L.ivanovii + Standard + (33.18) + H+ L.ivanovii + PA + (28.63) + H+ + PA

4108 Milk rice + - 1+ H+ + L.ivanovii + Standard + (32.86) + H+ L.ivanovii + PA + (29.47) + H+ + PA

4665 Raw milk cheese(Saint Félicien)

- H- - - - - - Extra-clean - - - / - NA

4666 Raw milk cheese(Salers) - - - H-? - - - Extra-clean - - - / - NA

4667 Raw milk cheese( Bethmale)

+ H-? - - - - - Extra-clean + (28.29) + H+(72H) L.monocytogenes + PD + (37.06) +1col +1H+ + PD

4668 Tiramisu with grawnperries)

+ H+ + H+ + L.monocytogenes + Extra-clean + (28.37) - H+ L.monocytogenes + PA + (22.11) + H+ + PA

4669 Tiramisu + H+/H- + H+ + L.monocytogenes + Extra-clean + (26.48) + H+ L.seeligeri/

L.monocytogenes + PA + (20.83) + H+ + PA

4670 Cake(Forêt noire) + H+ + H+ + L.monocytogenes + Extra-clean + (35.62) - H+ L.monocytogenes + PA + (36.89) - H+ + PA

4671 Cake(Forêt noire) + H+ - H+ + L.monocytogenes + Extra-clean + (37.88) -(+X5) H+(X5) L.monocytogenes + PA + (34.73) -(+X5) H+(X5) + PA





RAPID SPIN

SEAFOOD PRODUCTS

N° Sample

Product

Global result

Manual Extraction Protocol

Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


1135 Hake fillet + H+ + H+ + L.monocytogenes + Standard + (24.34) + H+/H- L.monocytogenes/

L.innocua + PA + (25.59) + H+/H- + PA

1136 Breaded fish + H+/H- + H+/H- + L.mono/L.seeligeri + Standard + (16.70) + H+/H- L.monocytogenes/

L.innocua + PA + (16.6) + H+/H- + PA

1137 Scallops terrine + H+ + H+ + L.monocytogenes + Standard + (15.56) + H+ L.monocytogenes + PA + (15.13) + H+ + PA

1138 Hake + H+/H- + H+/H- + L.mono/L.innocua + Standard + (15.43) + H+/H- L.monocytogenes/

L.innocua + PA + (14.83) + H+ + PA

1139 Salmon terrine + H+ + H+ + L.monocytogenes + Standard + (17.18) + H+ L.monocytogenes + PA + (17.16) + H+ + PA

1140 Salmon and scallops terrine

+ H- + H- + L.welshimeri + Standard + (21.44) + H- L.welshimeri + PA + (22.18) + H- + PA

1141 Raw salmon + H+ + H+ + L.monocytogenes + Standard + (27.35) + H+ L.monocytogenes + PA + (26.58) + H+ + PA

1142 Cod + H+ - H+ - L.monocytogenes + Standard + (21.88) + H+ L.monocytogenes + PA + (21.38) + H+ + PA

1143 Tarama - - - - - / - Extra-clean + (37.02) - - / - PPNA

1144 Tarama (salmon flavor) + H-?/NC - H+ + L.monocytogenes + Extra -clean - - - / - ND - - - - ND

1162 Rice with crab - - - - - / - Standard - - - / - NA

1163 Fish terrine with tomato + H+ + H+ + L.monocytogenes + Standard + (26.69) +3col H+ L.monocytogenes + PA + (26.37) + H+ + PA

1164 Ready to eat food (salmon and scallops)

- - - - - / - Standard - - - / - NA

1165 Breaded hake - - - - - / - Standard - - - / - NA

1166 Fish croquettes + H- + H- + L.innocua + Standard + (21.20) + H+/H- L.mono/L.innocua + PA + (19.99) + H+/H- + PA

1167 Stuffed salmon - - - - - / - Standard - - - / - NA

1168 Ready-to-eat food (salmon) + H+?/NC - H+ - L.monocytogenes + Standard + (31.40) -(+ at72H) -(+ at72H) L.monocytogenes + PA + (31.77) + H+(L.mono) + PA

1169 Salmon terrine + H+ + H+/H- + L.welshimeri/

L.monocytogenes + Extra-clean + (19.08) + H+ L.monocytogenes + PA + (19.14) + H+ + PA

1171 Pastry with scallops + H+/H- + H+/H- + L.monocytogenes

/L.innocua + Standard + (24.25) + H+?/H- L.mono/L.innocua + PA + (21.59) + H+/H- + PA

3377 Breaded fish - - - - - / - Standard - - - / - NA

3378 Fish croquettes + H+ + H+ - L.monocytogenes + Standard + (26.40) - H+ L.monocytogenes + PA + (24.40) + H+ + PA

3379 Breaded fish - - - - - / - Standard - - - / - NA

3380 Breaded fish + H+/H- + H+/H- + L.innocua/

L.monocytogenes + Standard + (18.50) + H+/H-


+ PA + (14.93) + H+/H- + PA






RAPID SPIN

SEAFOOD PRODUCTS

N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


3381 Breaded fish + H- + H- + L.innocua + Standard + (20.35) + (X5)H-/H+ L.innocua/

L.monocytogenes + PA + (14.92) + H- + PA

3382 Raw fish + H+/H- + H+/H- + L.innocua/



+ PA + (14.53) + H+/H- + PA

3383 Salmon + H+/H- + H+/H- + L.innocua/



+ PA + (22.19) + H+/H- + PA

3384 Tarama - - - - - / - Standard - - - / - NA

3385 Raw fish + H+ + H+ + L.monocytogenes + Standard + (22.92) + H+ L.monocytogenes + PA + (14.51) + H+ + PA

3386 Tarama (salmon flavor) + H+ + H+ + L.monocytogenes + Extra-clean - - - / - ND - - - - ND

3387 Tarama (salmon flavor) - - - - - / - Standard - - - / - NA

3405 Ready-to-cook food (fish) + H+ +2col H+ +1col L.monocytogenes + Standard + (28.23) - H+ L.monocytogenes + PA + (27.69) + H+ + PA

3639 Ready-to-eat food (scallops)

- - - - - / - Standard - - - / - NA - - - - NA

3645 raw fish + H+/H- + H+/H- + L.monocytogenes/

L.innocua + Standard + (14.22) + H+ L.innocua + PA + (14.36) + H+ + PA

3647 Breaded fish + H+/H- + H+/H-? + L.monocytogenes/

L.innocua + Standard + (29.58) + H+ L.monocytogenes + PA + (29.98) + H+ + PA

3658 Salmon terrine + - +/- 1col H+ + L.monocytogenes + Extra-clean - - - / - ND - +/- 1col( L.mono)

- - ND


- - - - - / - Standard - - - / - NA

3870 Raw fish - H-? - - - - - Standard - - - / - NA

3871 Raw fish - - - - - / - Standard - - - / - NA

3872 Smoked truit - - - - - / - Extra-clean - - - / - NA

3873 Smoked haddock - - - - - / - Standard - - - / - NA


3875 Raw salmon - - - - - / - Standard - - - / - NA



3878 Raw tuna - - - - - / - Standard - - - / - NA

3884 Smoked salmon - - - - - / - Extra-clean - - - / - NA


3892 Smoked salmon + H- + H- + L. innocua + Extra-clean - - - / - ND - - - - ND





RAPID SPIN

SEAFOOD PRODUCTS

N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment



3894 Smoked salmon + - - - - / - Extra-clean + (34.80) + H- L. innocua + PD - + H- - NA


- H- - - - - - Standard - - - / - NA - - - - NA

3938 Raedy-to-eat food (rice with crab)

+ H+ / H- - H+ + L.innocua/

L.monocytogenes + Standard + (24.94) + H+ L. monocytogenes + PA + (27.98) + + + PA

3950 Ready-to-eat food (fish) - - - - - / - Standard - - - / - NA

3951 Cured salmon - H- - - - - - Extra-clean - - H- - - NA - - H-? - NA

3952 Smoked mackerel - - - - - / - Extra-clean - - - / - NA


3954 Smoked salmon - H- - H- - - - Extra-clean - - H-? - - NA - - H-? - NA

3955 Smoked haddock - - - - - / - Extra-clean - - - / - NA

4109 Smoked salmon + H+ + H+ + L.monocytogenes + Extra-clean + (17.21) + H+ L. monocytogenes + PA + (17.30) + H+ + PA

4296 Smoked herring + H+ - H+ + L.monocytogenes + Extra-clean + (30.50) +1col H+ L.monocytogenes + PA + (29.7) + H+ + PA

4297 Marinated mackerel + H+ + H+ + L.monocytogenes + Extra-clean + (28.76) + H+ L.monocytogenes + PA + (29.97) + H+ + PA

4298 Smoked salmon + H+ + H+ + L.monocytogenes + Extra-clean + (17.33) + H+ L.monocytogenes + PA + (16.10) + H+ + PA

4299 Smoked mackerel filllets + H+ + H+ + L.monocytogenes + Extra-clean + (25.00) + H+ L.monocytogenes + PA + (22.76) + H+ + PA

4300 Smoked trout + - - - - / - Extra-clean + (32.35) + H+ L.monocytogenes + PD + (29.6) + H+ + PD





RAPID SPIN

VEGETABLES

N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


1125 Raw tomatoes - - - - - / - Standard - - - / - NA - - - - NA

1126 Chives - H-/NC - - - / - Standard - - - / - NA - - - - NA

1127 Mushrooms + H+/H- + H+/H- + L.monocytogenes/

L.innocua + Standard + (25.82) + H- L.innocua + PA i/+ (25.82) + H- + PA

1128 Asparagus + H+/H- + H+/H- + L.monocytogenes + Standard + (22.82) + H+ L.monocytogenes + PA + (22.16) + H+ + PA

1129 Spinach + H+/H- + H- - L.monocytogenes/

L.innocua + Standard + (26.86) + H+/H-

L.monocytogenes/ L.innocua

+ PA + (29.65) + H+/H- + PA

1130 Ready-to-cook vegetables - - - - - / - Standard - - - / - NA - - - - NA

1131 Spinach with cream - H- - - - - - Standard - - - / - NA - - - - NA

1132 Ready-to-cook vegetables (couscous)

+ H+/H- + H+/H- + L.monocytogenes + Standard i/+ (14.44) + H+ L.monocytogenes + PA + (14.01) + H+ + PA

1133 Cubes of carots - - - - - / - Standard - - - / - NA

1134 Frozen zucchini + - - H- + L.innocua + Standard - - - / - ND - - - - ND

1152 Parsley + H-? - - - - - Standard + (26.36) + H+ L.monocytogenes + PD + (26.82) + H+/H- + PD

1153 Chicken tabbouleh - - - - - / - Standard - - - / - NA

1154 Beans - - - - - / - Standard - - - / - NA

1155 Spinach with cream + H+/H- + H+/H- + L.monocytogenes/

L.innocua + Standard + (26.77) + H+ L.monocytogenes + PA + (26.38) + H+ + PA

1156 Ready-to-cook vegetables - - - - - / - Standard - - - / - NA

1157 Ready-to-cook vegetables + H+ + - - L.monocytogenes + Standard + (20.09) + H+ L.monocytogenes + PA + (20.11) + H+ + PA

1158 Mushroom soup + H+ + H+ + L.monocytogenes + Standard + (21.41) + H+ L.monocytogenes + PA + (18.01) + H+ + PA

1159 Ready-to-cook food (peas and bacon)

- H-?3col - - - - - Standard - - - / - NA - - - - NA

1160 Raw tomatoes - - - - - / - Standard - - - / - NA

1161 Tomato soup - - - - - / - Standard - - - / - NA

1170 Fish and vegetable pie + H+ +3col H+ - L.monocytogenes + Standard i/+ (31.33) + H+/H- L.monocytogenes/

L.grayi + PA + (31.01) + H+/H- + PA

3365 Chives - - - - - / - Standard - - H- - - NA - - H- - NA

3366 Ready-to-cook cabbage + H+ + H+ + L.monocytogenes + Standard + (23.23) + H+ L.monocytogenes + PA + (21.59) + H+ + PA






RAPID SPIN

VEGETABLES

N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


3367 Carrots - - - H- - - - Standard - - - / - NA

3368 Spinach with cream - - - - - / - Standard - - - / - NA

3369 Ready-to-cook vegetables - - - - - / - Standard - - H- - - NA - - - - NA

3370 Mushrooms + H- + H- + L.innocua + Standard + (18.04) + H- L.innocua + PA + (15.28) + H- + PA

3371 Beans + H+ + H+ + L.monocytogenes + Standard + (15.67) + H+/H- L.innocua/


3372 Zucchini + H+/H- + H- + L.innocua/

L.monocytogenes + Standard + (29.63) + H+ L.monocytogenes + PA + (26.73) + H+ + PA

3373 Tomatoes - - - - - / - Standard - - - / - NA - - - - NA

3374 Purée + H+ + H+ + L.monocytogenes + Standard + (17.22) + H+ L.monocytogenes + PA + (13.03) + H+ + PA

3375 Ready-to-cook vegetables (ratatouille)

- - - - - / - Standard - - - / - NA

3376 Onions + - - H- + L.innocua + Standard + (36.19) -(X5) -(X5) / - PPND + (34.10) -(x5) -(x5) - ND

3406 Mushrooms + H+ + H+ + L.monocytogenes + Standard + (29.71) + H+/H- L.innocua/


3407 Carrots - H- - - - - - Standard - - H- - - NA - - - - NA

3634 Ready-to cook vegetables (leek and cream)

+ H+ + H+ + L.monocytogenes + Standard - - - / - ND - - - - ND

3635 Raw tomatoes - - - - - / - Standard - - - / - NA - - / - NA


- - - - - / - Standard - - - / - NA

3637 Oinons - - - - - / - Standard - - - / - NA - - / - NA

3638 Parsley - - - - - / - Standard - - - / - NA - - / - NA

3640 Ready-to-cook vegetables (cabbage)

+ H- + H- + L.innocua + Standard + (21.62) + H+ L;monocytogenes + PA + (23.19) + H+ + PA


- - - - - / - Standard - - - / - NA

3642 Ready-to-cook vegetables (cabbage)

+ H+ - H+ + L.monocytogenes + Standard + (19.71) + H+ L.monocytogenes + PA + (20.97) + H+ + PA

3643 Ready-to-cook vegetables (Spinach with cream)

+ - - - - / - Standard + (21.47) + H+ L.monocytogenes + PD + (20.26) + H+ + PD

3644 Ready-to-cook vegetables + H- + H- + L.innocua + Standard + (15.82) + H+ L.monocytogenes + PA + (15.59) + H+ + PA

3772 Chives - H-? - H-? - - - Standard - - H- - - NA - - - - NA

3773 Chives - H-? 1 col - - - - - Standard - - - / - NA - - - - NA

3774 Chives - H-? - - - - - Standard - - - / - NA - - - - NA





RAPID SPIN

VEGETABLES

N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


3775 Parsley - H-? - H-? - - - Standard - - H-? - - NA - - H- - NA

3776 Parsley - H-? - - - - - Standard - - - / - NA - - - - NA

3777 Parsley - H-? - H-? - - - Standard - - - / - NA - - - - NA

3778 Parsley + - - - - / - Standard + (27.80) + H- L.innocua + PD + (23.97) + H+ + PD

3779 Parsley - - - - - / - Standard - - - / - NA

3780 Tarragon - - - - - / - Standard - - - / - NA

3855 Lemon sorbet - - - - - / - Standard - - - / - NA

3856 Strawberry sorbet - - - - - / - Standard - - - / - NA

3863 Garlic - - - - - / - Standard - - - / - NA + (38.36) - H- + PD

3865 Spices for tajine - H-? - - - - - Standard - - - / - NA

3928 Spices (wok) - H- - H- - - - Standard - - H-? - - NA - - - - NA

3929 Spices (tandori) - H- - H-? - - - Standard - - H-? - - NA - - - - NA

3939 Ready-to-eat food (taboulé)

+ H+ + H+ + L. monocytogenes + Standard + (25.81) + H+ L. monocytogenes + PA + (25.46) + + + PA

3940 Ready-to-eat food (chineese rice)

+ H+ / H-? - H+ + L. monocytogenes + Standard + (32.05) + H+ L. monocytogenes + PA + (30.26) - + + PA

3956 Ready-to-cook vegetables

+ H+ + H+ + L. monocytogenes + Standard + (17.68) - H+ L. monocytogenes + PA + (17.31) + + + PA


+ H+ - H+ - L. monocytogenes + Standard + (19.02) + H+ L. monocytogenes + PA + (20.14) + + + PA


+ H- - H- + L. innocua + Standard + (30.83) + H- L. innocua + PA + (29.47) + H-? + PA

4000 Spinash + H+ + H+ + L.monocytogenes + Standard + (16.96) + H+ L. monocytogenes + PA + (12.23) + H+ + PA

4005 Spinash + H+ + H+ + L.monocytogenes + Standard + (17.60) + H+ L. monocytogenes + PA + (17.28) + H+ + PA

4054 Pepper - H-? - H-? - - - Standard - - H- - - NA + (38.31) -(X5) -(X5) - NA

4055 Spices for rice - - - - - / - Standard - - H-? - - NA + (36.74) - - - NA

4056 Spices for couscous - H-? - 1H- - - - Standard i/- - H-? - - NA + (38.4) -(X5) -(X5) - NA

4057 Spices for tagine - H-? - - - - - Standard - - H-? - - NA + (37.47) -(X5) -(X5) - NA

4115 Vegetables for ratatouille + - - H+ + L.monocytogenes + Standard + (33.68) + H+ L. monocytogenes + PA + (33.46) + H+ + PA

4175 Frozen beans + H- + H- + L.innocua + Standard + (18.94) + H- L.innocua + PA + (13.27) + H- + PA





RAPID SPIN

VEGETABLES

N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


4482 Frozen peas and carrots + H+/H- + H+/H- + L.innocua/

L.monocytogenes + Standard - - - / - ND - - - - ND

4483 Concomber - - - - - / - Standard - - H- - - NA

4484 Chick peas + H+ + H+/H- + L.monocytogenes + Standard + (13.46) + H+/H- L.innocua/


4485 Frozen celery + H+/H- + H+ + L.seeligeri/

L.monocytogenes + Standard + (18.98) + H+ L.monocytogenes + PA + (12.51) + H+ + PA

4486 Sliced green pepper + H+ + H+/H- + L.monocytogenes + Standard + (22.39) + H+ L.monocytogenes + PA + (23.38) + H+ + PA

4487 Tomato slices - - - - - / - Standard - - - / - NA

4488 Zucchini slices + H+/H- + H- + L.innocua/

L.monocytogenes + Standard + (19.59) + H+/H- L.monocytogenes + PA - + H+/H- + PA





RAPID SPIN

ENVIRONMENTAL PRODUCTS

N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


1242 Sponge (slaughterhouse environmental sample)

+ H+ + H+ + L.monocytogenes + Standard + (21.85) - H+ L.monocytogenes + PA + (24.74) - H+ + PA


+ H+ + H+ + L.monocytogenes + Standard + (19.17) + H+ L.monocytogenes + PA + (29.22) + H+ + PA


- - - - - / - Standard - - - / - NA




- - - - - / - Standard - - - / - NA




+ - - - - / - Standard + (28.43) + H- L.innocua + PD + (18.15) + H- + PD


- - - - - / - Standard i/- - - / - NA - - - - NA


+ H- + H- + L.innocua + Standard + (15.06) + H- L.innocua + PA + (16.06) + H- + PA


- - - - - / - Standard - - - / - NA

1589 Process water - - - - - / - Standard - - - / - NA

1590 Chilling water + H+/H- + H- + L.innocua/



+ PA + (20.13) + H+/H- + PA

1591 Chilling water + H- + H- + L.innocua + Standard + (17.38) + H- L.innocua + PA + (16.61) + H+(L.mono)/H- + PA

1592 Chilling water + H+ + H+ + L.monocytogenes + Standard + (16.38) + H+ L.monocytogenes + PA + (14.57) + H+- + PA

1593 Chilling water - - - - - / - Standard - - - / - NA

1655 Process water + H- + H- + L.welshimeri + Standard i/+ (19.70) + H- L.welshimeri + PA + (14.49) + H- + PA

1656 Chilling water + H- 2col H- + L.welshimeri + Standard + (15.61) + H- L.welshimeri + PA + (14.80) + H- + PA

1657 Process water - - - - - / - Standard - - - / - NA

1658 Process water + H- + H- + L.welshimeri + Standard + (15.73) + H- L.welshimeri + PA + (15.04) + H- + PA

1659 Process water + H- - H- + L.welshimeri + Standard + (15.73) + H- L.welshimeri + PA i/+ (14.16) + H- + PA

3798 Environmental surface - - - - - / - Standard + (35.20) -(x5) -(x5) / - PPNA + (34.79) -(x5) -(x5) - PPNA

3799 Environmental surface - - - - - / - Standard - - - / - NA - - - - NA

3800 Environmental surface - - - - - / - Standard + (38.14) -(x5) -(x5) / - PPNA - - - - NA






RAPID SPIN


N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


3801 Environmental surface - - - - - / - Standard - - - / - NA

3802 Environmental surface - - - - - / - Standard + (35.58) -(x5) -(x5) / - PPNA + (38.45) -(x5) -(x5) - NA

3979 Process water (salmon industry)

- - - - - - - Standard - - - / - NA

3980 Process water - - - - - - - Standard - - - / - NA

3981 Cleaning water(smoked salmon industry)

- - - - - - - Standard - - - / - NA

3982 Process water (smoked salmon industry)

- - - - - - - Standard - - - / - NA


- - - - - - - Standard - - - / - NA

3984 Sponge(smoked salmon industry)

+ H+ + H+ + L.monocytogenes + Standard + (20.94) + H+ L. monocytogenes + PA + (18.72) + H+ + PA


- - - - - - - Standard - - - / - NA


- - - - - - - Standard - - - / - NA

3987 Dusts(smoked salmon industry)

- - - - - - - Standard - - - / - NA


- - - - - - - Standard - - - / - NA

4047 Process water (pork sausage production unit)

- - - - - / - Standard - - - / - NA

4048 Dusts(Bovine and pork industry))

- - - - - / - Standard - - - / - NA - - - - NA


- - - - - / - Standard - - - / - NA


+ H- + H- + L.welshimeri + Standard + (20.88) + H- L.welshimeri + PA + (20.59) + H- + PA


+ H+/H- + H+ + L.welshimeri/



+ PA + (18.22) + H+/H- + PA


+ H+/H- - H+/H- + L.welshimeri/



+ PA i/+ (15.14) + H+/H- + PA

4053 Process water (Smoked salmon production unit)

+ H+/H- + H+/H- + L.innocua/



+ PA + (14.43) + H+/H- + PA

4064 Dusts(Poultry industry) - - - - - / - Standard - - - / - NA



4306 Sponge(poultry industry) - - - - - / - Standard - - - / - NA

4307 Sponge(Pork industry) + H- + H- + L.welshimeri + Standard + (31.32) + H- L.welshimeri + PA + (36.14) + H- + PA

4308 Sponge(Pork industry) + H- + H+(1col)/H- + L.welshimeri/



+ PA + (12.66) + H+/H- + PA





RAPID SPIN


N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


4309 Sponge(Pork industry) + H+/H- + H+/H- + L.welshimeri/



+ PA + (12.20) + H+/H- + PA

4310 Sponge(Fish industry) + H+/H- + H+/H- + L.innocua/



+ PA + (15.19) + H+/H- + PA




+ PA + (14.15) + H+/H- + PA

4312 Process water(Salmon industry)



+ H+ + H+ + L.monocytogenes + Standard + (13.36) + H+ L.monocytogenes + PA i/+ (15.33) + H+ + PA

4314 Sponge(Pork industry) + H+/H- + H+/H- + L.welshimeri

/L.monocytogenes + Standard + (19.37) + H+/H-


+ PA + (16.49) + H+/H- + PA

4425 Gutter water - - - - - / - Standard - - - / - NA

4426 Floor sponge - - - - - / - Standard - - - / - NA

4427 Sponge(Pork industry) + H- + H- + L.welshimeri + Standard i/+ (16.64) + H- L.welshimeri + PA + (15.70) + H- + PA

4428 Sponge(Pork industry) + H- + H- + L.welshimeri + Standard + (22.45) + H- L.welshimeri + PA + (18.58) + H- + PA

4429 Sponge(Pork industry) + H- + H- + L.welshimeri + Standard i/+ (29.12) + H- L.welshimeri + PA + (25.23) + H- + PA

4430 Sponge(Pork industry) + H+ + H+ + L.monocytogenes + Standard + (20.86) + H+ L.monocytogenes + PA + (20.67) + H+ + PA

4431 Sponge(Pork industry) - - - - - / - Standard - - - / - NA

4432 Dusts - - - - - / - Standard - - - / - NA

4433 Dusts - - - - - / - Standard - - - / - NA


- - - - - / - Standard - - - / - NA

4468 Cleaning water(Ssmoked salmon industry)

- - - - - / - Standard - - - / - NA


- - - - - / - Standard + (22.12) + H+ L.monocytogenes + PD + (15.83) + H+ + PD


- - - - - / - Standard - - - / - NA


- - - - - / - Standard - - - / - NA

4472 Sponge(salmon industry) - - - - - / - Standard - - - / - NA

4473 Sponge(salmon industry) + H+ + H+/H- + L.monocytogenes + Standard + (21.50) + H+ L.monocytogenes + PA + (16.44) + H+ + PA



4476 Sponge(salmon industry) + H- + H- - L.welshimeri + Standard + (23.18) + H- L.welshimeri + PA + (16.94) + H- + PA





RAPID SPIN


N° Sample

Product

Global result


Listeria spp








PCR Confirmation

Final result

Agree- ment

PCR Confirmation

Final result

Agree- ment


4477 Sponge(salmon industry) + H+/H- + H+/H- + L.welshimeri/

L.monocytogenes + Standard + (13.56) + H+/H- L.monocytogenes + PA + (14.46) + H+/H- + PA


4479 Sponge(Pork industry) + H- + H- + L.innocua + Standard + (16.43) + H- L.innocua + PA + (17.55) + H- + PA

4480 Sponge(Pork industry) + H+ + H+/H- + L.monocytogenes + Standard + (27.09) + H+ L.monocytogenes + PA + (23.90) + H+ + PA

4481 Sponge(Pork industry) + H+ + H+/H- + L.monocytogenes + Standard + (21.40) + H+ L.monocytogenes + PA + (19.26) + H+ + PA






MagMAX

MEAT PRODUCTS

N° Sample

Product

Global result Manual MagMax

Extraction Listeria spp

ISO 11290-1/A1 method MicroSEQ Listeria spp-MagMax extraction



Fraser-16H 37°c Fraser-16H 37°c/72H 4°c

OAA Palcam OAA Palcam PCR Confirmation Final

result Agree- ment

PCR Confirmation Fina l result

Agree- ment


3402 Sausage + H+/H- + H+/H- + L.monocytogenes/

L.innocua + + (22.47) + H+/H-

L.monocyogenes/ L.innocua

+ PA + (21.46) + H+/H- + PA

3403 Pâté + H+ + H+ + L.monocytogenes + + (21.91) + H+ L.monocytogenes + PA + (22.13) + H+ + PA

3404 Merguez + H+ + H+ + L.ivanovii

/L.monocytogenes + + (22.12) + H+ L.monocytogenes + PA + (21.15) + H+ + PA

3633 Ham + H+/H- + H+/H- + L.monocytogenes/

L.welshimeri + + (21.52) + H+


+ PA + (20.52) + H+ + PA

3646 Raw pork meat - - - - - / - - - - / - NA - - / - NA

3648 Liver + H+ + H+ + L.monocytogenes + + (21.67) + H+ L.monocytogenes + PA + (21.65) + H+ + PA

3649 Ham + H+/H- + H+/H- + L.welshimeri/

L.monocytogenes + i/+ (32.23) + H+


+ PA + (30.11) + H+ + PA

3650 Turkey meat + H- + H- + L.welshimeri + + (30.62) + - L.welshimeri + PA + (32.02) + - + PA

3651 Turkey meat + H+ + H+ + L.monocytogenes + + (30.32) + H+ L.monocytogenes + PA + (29.84) + H+ + PA

3652 Gizzards + H+ + H+ + L.monocytogenes + + (26.61) + H+ L.monocytogenes + PA + (25.23) + H+ + PA

3653 Poultry meat + H- + H- + L.welshimeri + + (30.60) + - L.welshimeri + PA + (30.27) + / + PA

3654 Poultry meat + H+/H- + H+/H- + L.monocytogenes/

L.welshimeri + + (28.38 + H+ L.monocytogenes + PA + (27.61) + H+ + PA

3655 Delicatessen (Andouille) + H+ + H+ + L.monocytogenes + + (19.53) + H+ L.monocytogenes + PA + (22.66) + H+ + PA

3656 Pork fat + H+ + H+ + L.monocytogenes + + (22.32) + H+ L.monocytogenes + PA + (25.02) + H+ + PA

3657 Ready-to-cook vegetables + H- + H- + L.welshimeri + + (29.22) +/- - L.welshimeri + PA + (31.34) + / + PA

3781 Raw beef meat - - - - - / - - - - / - NA

3782 Poultry meat - - - - - / - - - - / - NA

3783 Liver - - - - - / - - - - / - NA

3784 Hart + H+ + H+ + L. monocytogenes + + (22.74) + H+ L.monocytogenes + PA + (21.23) + H+ + PA

3785 Raw pork meat - - - - - / - - - - / - NA






MagMAX

MEAT PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


3786 Raw sheep meat - - - - - / - - - - / - NA

3795 Delicatessen (Big sausage)

+ H+ + H+ + L. monocytogenes + + (22.21) + H+ L.monocytogenes + PA + (21.31) + H+ + PA

3796 Merguez + H+1col/H-? - H+ + L. monocytogenes /

L. innocua + + (25.69) + H+ L.monocytogenes + PA + (21.07) + H+ + PA

3797 Delicatessen (Big sausage)

- - - - - / - - - - / - NA - - - - NA

3880 Ground beef with aromates (Tartare)

+ H+ / H- + H+ / H- + L. monocytogenes /

L. welshimeri + + (26.12) + +


+ PA + (21.26) + H+ + PA

3881 Ground beef - - - - - / - - - - / - NA

3882 Raw sheep meat + H+ + H- + L. ivanovii /

L. welshimeri + + (26.26) + +

L. innocua / L. ivanovii

+ PA + (29.62) + H+/H- + PA

3883 Giblets + H+ + H+ + L. monocytogenes /

L. welshimeri + + (21.57) + + L. monocytogenes + PA + (17.65) + H+ + PA

3931 Ambiant culinary product (poultry aroma)

+ - - H+ + L. monocytogenes + + (23.63) + + L. monocytogenes + PA + (20.49) + H+ + PA


- H- - - - - - - - - / - NA - - - - NA


- - - - - / - - - - / - NA

3945 Raw poultry meat + - - - - / - + (36.15) -(+at 72H) - L.innocua + PD i /+ (35.66) +(L.innocua) - + PD

3946 Raw turkey meat + H-? + H-? - L. welshimeri + + (35.42) +/- - L. welshimeri + PA + (35.65) +/- H- + PA

3947 Chicken fillet + - - H-? + L. welshimeri + - - - / - ND - - - - ND

3948 Ready-to-cook meat (poultry meat)

+ H- + (3) - + L. welshimeri + + (28.83) + - L. welshimeri + PA + (28.29) + H-? + PA

3949 Ready-to-cook meat (turkey meat)

- - - - - / - - - - / - NA

3964 Frozen ground beef aromates

+ H- + H- + L.welshimeri + + (18.94) + H- L. welshimeri + PA + (19.73) + H- + PA

3965 Frozen ground beef + H- + H- + L.welshimeri + + (28.33) + H- L. welshimeri + PA + (27.45) + H- + PA



3968 Ready-to-cook meat (moussaka)

+ H+ + H+ + L.monocytogenes + + (20.94) + H+ L. monocytogenes + PA + (21.70) + H+ + PA

3969 Ready-to-cook meat (parmentier)


3970 Ready-to-cook meat (tomatoes)

+ H+ / H- + H+/H- + L.innocua /

L.monocytogenes + + (22.79) + H+/H-

L.innocua L.monocytogenes

+ PA + (23.54) + H+/H- + PA

3971 Ready-to-cook meat (lasagne)






MagMAX

MEAT PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


3972 Frozen ground beef aromates

+ H-? + H+ + L.monocytogenes + + (24.40) + H+ L. monocytogenes + PA + (23.77) + H+ + PA

3973 Ready-to-cook meat (tomatoes)

- H-? - - - - - - - - / - NA - - - - NA

3989 Sheep meat + H+ (1) + H+ + L.monocytogenes + + (20.26) + H+ L.monocytogenes + PA

4042 Delicatessen(salami) - - - H-? - - - - - H-? - - NA

+/+ (atypical curves)

(14.37/29.40)

- - - NA

4043 Smoked sliced bacon + H+/H- + H+/H- + L.welshimeri

/L.monocytogenes + + (25.09) + H+/H- L.welshimeri + PA + (23.19) + H+/H- + PA

4044 Delicatessen (Cured ham) - - - - - / - - - - / - NA

4045 Delicatessen (Pancetta) - H-? - H-? - - - - - - / - NA - - - - NA

4046 Delicatessen(rosette) + H- + H- + L.welshimeri + + (20.23) + H- L.welshimeri + PA + (22.18) + H- + PA

4235 Beef meat - - - - - / - - - - / - NA

4236 Veal meat + H- + H- + L.welshimeri + + (25.80) + H- L.welshimeri + PA + (25.32) + H- + PA

4237 Lamb meat + H- + H- + L.welshimeri + + (25.59) + H- L.welshimeri + PA + (26.57) + H- + PA

4238 Horse meat - - - - - / - - - - / - NA

4239 Beef meat + H- + H- + L.welshimeri + + (24.30) + H- L.welshimeri + PA + (22.17) + H- + PA

4240 Beef meat - - - - - / - - - - / - NA

4241 Turkey meat - - - - - / - - - - / - NA

4242 Chicken - - - H-? - - - - - - / - NA

4243 Turkey ham - - - - - / - - - - / - NA

4244 Turkey meat + H- + H- + L.welshimeri + + (24.22) + H- L.innocua + PA + (23.18) + H- + PA

4245 Ready to eat meal(Tomato with meat)

- H-? - - - - - - - - / - NA

4246 Sliced bacon - - - - - / - - - - / - NA

4421 Ready to eat meal (Chicken)

- - - - - / - - - - / - NA

4422 Ready to eat meal (Tagine)

- - - H-? - - - - - - / - NA

4423 Ready to eat meal (Boauf bourguignon)

- - - - - / - +(atypical

curve) (24.86)

- - / - PPNA - - - - NA





MagMAX

MEAT PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


4424 Ready to eat meal(Ham) - - - - - / - +(atypical

curve) (24.81)

- - / - PPNA - - - - NA

4559 Chicken meat + H+/H- + H+/H- + L.welshimeri/



+ PA + (30.35) + H+/H- + PA

4560 Pork liver - - - - - / - - - - / - NA 0

4561 Ham + H- + H- + L.welshimeri + + (30.33) + H- L.welshimeri + PA i/+ (33.59) + H- + PA

4562 Pork meat - H-? - - - - - - - - / - NA

4563 Sheep meat + H- + H- + L.welshimeri + + (28.82) + H- L.welshimeri + PA + (32.31) + H- + PA

4564 VSM + H- + H- + L.welshimeri + + (24.91) + H- L.welshimeri + PA + (25.64) + H- + PA

4565 Gizzards + H+/H- + H+ + L.monocytogenes + + (23.18) + H+ L.monocytogenes + PA + (28.86) + H+ + PA

4566 Pork meat - - - - - / - - - - / - NA

4567 Pork meat - - - - - / - - - - / - NA

4568 Sweat bread + H+/H- + H+ + L.welshimeri/



+ PA + (24.87) + H+/H- + PA

4569 Turkey meat + H- + H+ + L.monocytogenes + + (33.17) + H+ L.monocytogenes + PA + (28.80) + H+ + PA

4570 Rad turkey meat + H- + H- + L.welshimeri + + (35.11) + H- L.welshimeri + PA + (29.96) + H- + PA

4571 Chicekn meat + H+/H- +1col H+ + L.welshimeri/



+ PA + (28.39) + H+/H- + PA

4572 Beef dehydrated sausage - - - - - / - - - - / - NA

4573 Sausages with herbs + H- - - - - - + (26.55) + H+ L.monocytogenes + PD + (33.35) + H+ + PD

4574 Chitterlings + H+ + H+ + L.monocytogenes + + (27.26) + H+ L.monocytogenes + PA + (33.89) + H+ + PA

4575 Delicatessen - - - - - / - - - - / - NA

4576 Pork minced meat - - - - - / - - - - / - NA

4577 Pork fillet + H+/H- + H+/H- + L.welshimeri

/L.monocytogenes + + (20.12) + H+/H-

L.welshimeri L.monocytogenes

+ PA + (25.66) + H+/H- + PA

4578 Big sausage - - - - - / - - - - / - NA

4579 Rabbit terrine - H- - - - - - - - - / - NA - - - - NA

4580 Chicken meat + H+/H- + H+/H- + L.welshimeri



+ PA + (29.47) + H+/H- + PA





MagMAX

MEAT PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


4581 Merguez + - - H+ + L.monocytogenes + - - - / - ND - - - - ND

4582 Roast poultry meat + H+ - H+ - L.monocytogenes + + (33.64) - H+ L.monocytogenes + PA + (38.49) - H+ + PA

4583 Red turkey meat + H- + H- + L.welshimeri + + (34.28) + H- L.welshimeri + PA + (35.52) + H- + PA

4584 Sausages + - - H- + L.welshimeri + + (30.71) + H- L.welshimeri + PA + (32.71) + H- + PA

4585 Beef meat + H+/H- + H+/H- + L.welshimeri/


L.welshimeri /L.monocytogenes

+ PA + (24.95) + H+/H- + PA

4586 Chicken meat + H+/H- + - + L.welshimeri/

L.monocytogenes + + (25.56) + - L.innocua + PA + (31.30) + - + PA

4587 Turkey meat with basil - - - - - / - - - - / - NA

4588 Turkey fillet + H- +1col H-2col +2col L.welshimeri + -/- + H- L.welshimeri - ND + (33.53) + H- + PA

4589 Turkey fillet + H+/H- + H+ + L.monocytogenes + + (35.04) + H+ L.monocytogenes + PA + (27.87) + H+ + PA





MagMAX

DAIRY PRODUCTS

N° Sample

Product




Half fraser Fraser 1




result Agree- ment


Agree- ment


3628 Raw milk - - - - - / - - - - / - NA

3629 Raw milk - - - - - / - - - - / - NA

3630 Raw milk - - - - - / - - - - / - NA

3631 Raw milk - - - - - / - - - - / - NA

3632 Raw milk + H+/H- + H+/H- + L.monocytogenes/

L.innocua + + (21.87) + H+


+ PA + (21.16) + H+ + PA

3787 Prepation for pancake - - - - - / - - - - / - NA

3788 Raw milk - - - - - / - - - - / - NA

3789 Raw milk - - - - - / - - - - / - NA

3790 Raw milk - - - - - / - - - - / - NA

3791 Raw milk - - - - - / - - - - / - NA

3792 Raw milk cheese + H+ + H+ + L. monocytogenes + + (27.45) + H+ L.monocytogenes + PA + (20.30) + H+ + PA

3793 Raw milk cheese + H+ + H+ + L. monocytogenes + + (22.17) + H+ L.monocytogenes + PA + (23.46) + H+ + PA

3794 Raw milk cheese + H+/H-? 1col + H+ + L. monocytogenes + + (22.14) + H+ L.monocytogenes + PA + (22.22) + H+ + PA

3857 Ice cream (vanilla) - - - - - / - - - - / - NA

3858 Ice cream (minth-chocolate)

- - - H- - - - - - - / - NA - - - - NA

3859 Yoghurt - - - - - / - - - - / - NA

3860 Fresh cheese - - - - - / - - - - / - NA

3861 Fresh cheese - - - - - / - - - - / - NA

3862 Yoghurt - - - - - / - - - - / - NA

3934 Raw milk - - - - - / - - - - / - NA

3935 Fermented milk - - - - - / - - - - / - NA

3937 Fermented milk - - - - - / - - - - / - NA






MagMAX

DAIRY PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


3959 Ice cream (coconut) - - - - - / - - - - / - NA

3960 Ice cream (vanilla) - - - - - / - - - - / - NA

3961 Coffe ice cream + H+ + H+ - L.monocytogenes + + (19.03) + H+ L. monocytogenes + PA + (18.48) + H+ + PA

3962 Chocolate ice cream + H+ + H+ + L.monocytogenes + + (19.47) + H+ L. monocytogenes + PA + (18.57) + H+ + PA

3963 Ice bream + H- + H- + L.innocua + + (18.10) + H- L. innocua + PA + (19.05) + H- + PA

3974 Raw milk cheese - - - - - - - - - - / - NA





4058 Raw milk chees(Reblochon)

- - - - - / - - - - / - NA

4059 Raw milk cheese (Laguiole)

- H-? - H-? - - - - - - / - NA - - - - NA

4060 Raw milk chees(Morbier) + 1H+ - H+ + L.monocytogenes + - + 3col 1H+ L.monocytogenes - ND - 4+? H+ - ND

4061 Raw milk cheese(Crottin de Chavignol)

- - - - - / - - - - / - NA

4062 Raw milk + H+ + H+ + L.monocytogenes + + (20.28) + H+ L.monocytogenes + PA + (20.90) + H+ + PA

4063 English cream + H+ + H+ + L.monocytogenes + +(20.63) + H+ L.monocytogenes + PA + (22.17) + H+ + PA

4103 Dessert(Ile flottante) + H+ + H+ + L.monocytogenes + + (19.12) + H+ L. monocytogenes + PA + (21.59) + H+ + PA

4104 Dessert + H+ + H+ + L.monocytogenes + + (20.77) + H+ L. monocytogenes + PA + (20.47) + H+ + PA

4105 Milk rice + H+ + H+ + L.monocytogenes + + (18.97) + H+ L. monocytogenes + PA + (20.84) + H+ + PA

4106 English cream + - - H+ + L.ivanovii + + (29.04) + H+ L.ivanovii + PA + (22.52) + H+ + PA

4107 Dessert + 2H+ + H+ + L.ivanovii + + (28.57) + H+ L.ivanovii + PA + (25.05) + H+ + PA

4108 Milk rice + - 1+ H+ + L.ivanovii + + (32.34) + H+ L.ivanovii + PA + (22.42) + H+ + PA

4253 Raw milk cheese - - - - - / - - - - / - NA






MagMAX

DAIRY PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


4255 Raw milk cheese + H- + H+ + L.welshimeri/

L.monocytogenes + + (27.47) + H+ L.monocytogenes + PA + (29.93) + H+ + PA

4256 Raw milk cheese + H-? + H+ + L.ivanovii + + (37.46) + H+ L.ivanovii + PA + (36.46) +4col H+ + PA



4259 Raw milk cheese + - - H+ + L.monocytogenes + + (26.33) + H+ L.monocytogenes + PA + (24.25) + H+ + PA


4261 Raw milk - - - - - / - - - - / - NA



4264 Raw milk - - - - - / - - - - / - NA

4265 Raw milk - - - - - / - - - - / - NA

4643 Raw milk cheese(Camembert)

+ H+ + H+ + L.monocytogenes + + (23.2) + H+ L.monocytogenes + PA + (22.29) + H+ + PA

4644 Raw milk cheese(Reblochon)

+ - + H+ + L.monocytogenes + + (36.74) + H+ L.monocytogenes + PA + (30.56) + H+ + PA

4645 Raw milk chees(Morbier) + H+/H- + H+ + L.monocytogenes + + (34.23) + H+ L.monocytogenes + PA + (30.23) + H+ + PA


4647 Raw milk - H-? - - - - - - - - / - NA

4648 Fermented milk - - - - - / - + (30.05) -(x5) -(x5) / - PPNA + (36.89) -(x5) -(x5) - NA

4649 Fermented milk + H+ + H+ + L.monocytogenes + + (19.87) + H+ L.monocytogenes + PA + (23.51) + H+ + PA

4650 Fermented milk + H+ + H+ + L.monocytogenes + + (18.57) + H+ L.monocytogenes + PA + (19.89) + H+ + PA

4665 Raw milk cheese(Saint Félicien)

- H- - - - - - - - - / - NA

4666 Raw milk cheese(Salers) - - - H-? - - - - - - / - NA

4667 Raw milk cheese (Bethmale)

- H-? - - - - - - - - / - NA

4668 Tiramisu with grawnperries)


4669 Tiramisu + H+/H- + H+ + L.monocytogenes + + (19.29) + H+ L.monocytogenes + PA + (20.20) + H+ + PA





MagMAX

DAIRY PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


4670 Cake(Forêt noire) + H+ + H+ + L.monocytogenes + + (19.72) + H+ L.monocytogenes + PA + (19.20) + H+ + PA

4671 Cake(Forêt noire) + H+ - H+ + L.monocytogenes + + (21.24) + H+ L.monocytogenes + PA + (22.33) + H+ + PA

4705 Chocolate cake - - - - - / - - - - / - NA

4706 Chocolate cake + H+ - H+ + L.monocytogenes + + (24.33) + H+ L.monocytogenes + PA + (21.73) + H+ + PA

4707 Chocolate mousse + - - H+ + L.monocytogenes + + (26.30) - H+ L.monocytogenes + PA + (19.82) + H+ + PA

4708 Preparation for chocolate dessert

+ H+/H- - H+? - L.monocytogenes + + (31.66) - - L.monocytogenes + PA + (23.13) - H+ + PA

4709 Preparation for chocolate dessert

+ H-? - - - - - + (31.66) -(+ at 72H) -(+ at 72H) L.monocytogenes + PD + (23.44) + H+ + PD





MagMAX

SEAFOOD PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


3377 Breaded fish - - - - - / - - - - / - NA

3378 Fish croquettes + H+ + H+ - L.monocytogenes + + (33.14) - H+ L.monocytogenes + PA + (27.14) + H+ + PA

3379 Breaded fish - - - - - / - - - - / - NA

3380 Breaded fish + H+/H- + H+/H- + L.innocua/



+ PA + (22.71) + H+/H- + PA

3381 Breaded fish + H- + H- + L.innocua + + (20.75) + - L.innocua + PA + (22.34) + H- + PA

3382 Raw fish + H+/H- + H+/H- + L.innocua/


L.innocua /L.monocytogenes

+ PA + (20.00) + H+/H- + PA

3383 Salmon + H+/H- + H+/H- + L.innocua



+ PA + (20.60) + H+/H- + PA

3384 Tarama - - - - - / - - - - / - NA

3385 Raw fish + H+ + H+ + L.monocytogenes + + (21.15) + H+ L.monocytogenes + PA + (20.50) + H+ + PA

3386 Tarama (salmon flavor) + H+ + H+ + L.monocytogenes + + (26.87) + H+ L.monocytogenes + PA + (30.55) + H+ + PA

3387 Tarama (salmon flavor) - - - - - / - - - - / - NA

3405 Ready-to-cook food (fish) + H+ +2col H+ +1col L.monocytogenes + + (21.08) + H+ L.monocyogenes + PA + (19.61) + H+ + PA

3639 Ready-to-eat food (scallops)

- - - - - / - - - - / - NA - - / - NA

3645 raw fish + H+/H- + H+/H- + L.monocytogenes/

L.innocua + + (20.08) + H+


+ PA + (21.10) + H+ + PA

3647 Breaded fish + H+/H- + H+/H-? + L.monocytogenes/

L.innocua + + (21.22) + H+ L.innocua + PA + (23.60) + H+ + PA

3658 Salmon terrine + - +/- 1col H+ + L.monocytogenes + + (26.10) + H+ L.monocytogenes + PA + (25.90) + H+ + PA


- - - - - / - - - - / - NA

3870 Raw fish - H-? - - - - - - - - / - NA

3871 Raw fish - - - - - / - - - - / - NA

3872 Smoked truit - - - - - / - - - - / - NA

3873 Smoked haddock - - - - - / - - - - / - NA

3874 Raw fish - - - - - / - - - - / - NA






MagMAX

SEAFOOD PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


3875 Raw salmon - - - - - / - - - - / - NA

3876 Raw fish - - - - - / - - - - / - NA

3877 Raw fish - - - - - / - - - - / - NA

3878 Raw tuna - - - - - / - - - - / - NA

3879 Ground beef + H+? + (1) H+ + L. monocytogenes /

L. welshimeri + + (23.38) + +


+ PA + (22.06) + H+ + PA

3884 Smoked salmon - - - - - / - - - - / - NA

3885 Raw fish - - - - - / - - - - / - NA

3892 Smoked salmon + H- + H- + L. innocua + + (19.10) + H- L. innocua + PA + (18.72) + H- + PA

3893 Smoked salmon - - - - - / - - - - / - NA

3894 Smoked salmon - - - - - / - - - - / - NA


- H- - - - - - - - - / - NA - - - - NA

3938 Raedy-to-eat food (rice with crab)

+ H+ / H- - H+ + L.innocua/

L.monocytogenes + + (27.17) + + L. monocytogenes + PA + (28.12) + H+ + PA

3950 Ready-to-eat food (fish) - - - - - / - - - - / - NA

3951 Cured salmon - H- - - - - - - - - / - NA

3952 Smoked mackerel - - - - - / - - - - / - NA

3953 Smoked salmon - - - - - / - + - - / - NA - - - - NA

3954 Smoked salmon - H- - H- - - - - - - / - NA - - H-? - NA

3955 Smoked haddock - - - - - / - - - - / - NA

4109 Smoked salmon + H+ + H+ + L.monocytogenes + + (21.20) + H+ L. monocytogenes + PA + (20.39) + H+ + PA

4296 Smoked herring + H+ - H+ + L.monocytogenes + + (27.30) + H+ L.monocytogenes + PA + (20.63) + H+ + PA

4297 Marinated mackerel + H+ + H+ + L.monocytogenes + + (21.04) + H+ L.monocytogenes + PA + (19.41) + H+ + PA

4298 Smoked salmon + H+ + H+ + L.monocytogenes + + (21.83) + H+ L.monocytogenes + PA + (20.63) + H+ + PA

4299 Smoked mackerel filllets + H+ + H+ + L.monocytogenes + + (21.48) + H+ L.monocytogenes + PA + (19.93) + H+ + PA

4300 Smoked trout - - - - - / - - - - / - NA





MagMAX

SEAFOOD PRODUCTS

N° Sample

Product








result Agree- ment


Agree- ment


4301 Marinated salmon + H+ + H+ + L.monocytogenes + + (20.28) + H+ L.monocytogenes + PA + (19.66) + H+ + PA

4302 Smoked haddock - - - - - / - + (37.35) -(X5) -(X5) / - PPNA - - - - NA

4303 Marinated salmon + - - H+ + L.monocytogenes + + (34.7) + H+ L.monocytogenes + PA + (33.20) + H+ + PA

4304 Smoked trout + - +1col H+ + L.monocytogenes + + (24.96) + H+ L.monocytogenes + PA + (20.74) + H+ + PA

4305 Smoked tuna + H-? - H+ + L.monocytogenes + + (26.21) + H+ L.monocytogenes + PA + (19.14) + H+ + PA

4434 Salmon + H+/H- + H+/H- + L.welshimeri/


4435 Fish fillet(Panga) + H+ + H+ + L.monocytogenes + + (20.73) + H+ L.monocytogenes + PA + (20.15) + H+ + PA

4436 Fish (Hoki) - - - - - / - - - - / - NA

4437 Fish fillet(Panga) + H+/H- + H+/H- + L.innocua/



+ PA + (19.87) + H+/H- + PA

4438 Fish + H- + H- + L.welshimeri + + (17.16) + H- L.welshimeri + PA + (19.63) + H- + PA

4439 Fish fillet(Panga) - - - - - / - - - - / - NA

4440 Fish fillet(Panga) - - - - - / - - - - / - NA

4441 Haddock fillet - - - - - / - - - - / - NA

4442 Hake fillet + H+/H- + H+/H- + L.innocua



+ PA + (19.77) + H+ + PA

4443 Salmon + H+ + H+ + L.monocytogenes + + (19.87) + H+ L.monocytogenes + PA + (20.78) + H+ + PA

4489 Ready to eat meat (Salmon)

+ - - H+/H- - L.monocytogenes + + (26.20) + H+/H- L.welshimeri/


4490 Slice of breaded collock + H+/H- + H+/H- + L.innocua/



+ PA + (24.73) + H+/H- + PA

4491 Scallops + H-? - H+ - L.monocytogenes + + (22.47) + H+ L.monocytogenes + PA + (26.04) + H+ + PA

4492 Ready to eat meal (Scallops)

- H-? - - - - - - - H-? - - NA





MagMAX

VEGETABLES

N° Sample

Product

Global result Manual

MagMax Extraction

Listeria spp






result Agree- ment


Agree- ment

Result Palcam OAA Identification Result Palcam OAA

3365 Chives - - - - - / - - - - / - NA - - - - NA

3366 Ready-to-cook cabbage + H+ + H+ + L.monocytogenes + + (25.25) + H+ L.monocytogenes + PA + (25.80) + H+ + PA

3367 Carrots - - - H- - - - - - - / - NA

3368 Spinach with cream - - - - - / - - - - / - NA

3369 Ready-to-cook vegetables - - - - - / - - - - / - NA

3370 Mushrooms + H- + H- + L.innocua + + (20.99) + H- L.innocua + PA + (22.74) + H- + PA

3371 Beans + H+ + H+ + L.monocytogenes + + (23.07) + H+ L.monocytogenes + PA + (23.47) + H+ + PA

3372 Zucchini + H+/H- + H- + L.innocua

/L.monocytogenes + + (17.13) + 1H+/H-

L.innocua /L.monocytogenes

+ PA + (18.27) + H+/H- + PA

3373 Tomatoes - - - - - / - - - - / - NA

3374 Purée + H+ + H+ + L.monocytogenes + + (18.26) + H+ L.monocytogenes + PA + (20.55) + H+ + PA


- - - - - / - - - - / - NA

3376 Oinons + - - H- + L.innocua + + (25.19) - H- L.innocua + PA + (26.39) + H- + PA

3406 Mushrooms + H+ + H+ + L.monocytogenes + + (21.81) + H+ L.monocytogenes + PA + (21.22) + H+ + PA

3407 Carrots - H- - - - - - - - - / - NA - - - - NA

3634 Ready-tocook vegetables (leek and cream)


3635 Raw tomatoes - - - - - / - +(atypical

curve) (32.66) - - / - PPNA - - / - NA


- - - - - / - - - - / - NA

3637 Oinons - - - - - / - - - - / - NA - - / - NA

3638 Parsley - - - - - / - - - - / - NA - - / - NA

3640 Ready-t-cook vegetables (cabbage)

+ H- + H- + L.innocua + + (20.98) + - L.innocua + PA + (22.65) + / + PA

3641 Ready-t-cook vegetables (ratatouille)

- - - - - / - - - - / - NA






MagMAX

VEGETABLES

N° Sample

Product


MagMax Extraction

Listeria spp






result Agree- ment


Agree- ment


3642 Ready-t-cook vegetables (cabbage)

+ H+ - H+ + L.monocytogenes + + (20.85) + H+ L.monocytogenes + PA + (21.55) + H+ + PA

3643 Ready-t-cook vegetables (Spinach with cream)

- - - - - / - - - - / - NA - - / - NA

3644 Ready-to-cook vegetables + H- + H- + L.innocua + + (22.18) + - L.innocua + PA + (21.57) + / + PA

3772 Chives - H-? - H-? - - - - - - / - NA - - - - NA

3773 Chives - H-? 1 col - - - - - - - - / - NA - - - - NA

3774 Chives - H-? - - - - - - - - / - NA - - - - NA

3775 Parsley - H-? - H-? - - - - - - / - NA - - - - NA

3776 Parsley - H-? - - - - - - - - / - NA - - - - NA

3777 Parsley - H-? - H-? - - - - - H-? - NA - - H-? - NA

3778 Parsley - - - - - / - - - - / - NA

3779 Parsley - - - - - / - - - - / - NA

3780 Tarragon - - - - - / - - - - / - NA

3855 Lemon sorbet - - - - - / - - - - / - NA

3856 Strawberry sorbet - - - - - / - - - - / - NA

3863 Garlic - - - - - / - - - - / - NA

3865 Spices for tajine - H-? - - - - - - - - / - NA

3928 Spices (wok) - H- - H- - - - - - - / - NA - - H-? - NA

3929 Spices (tandori) - H- - H-? - - - - - - / - NA - - - - NA

3939 Ready-to-eat food (taboulé)

+ H+ + H+ + L. monocytogenes + + (24.83) + + L. monocytogenes + PA + (27.78) + H+ + PA

3940 Ready-to-eat food (chineese rice)

+ H+ / H-? - H+ + L. monocytogenes + + (23.19) + + L. monocytogenes + PA + (21.23) + H+ + PA


+ H+ + H+ + L. monocytogenes + + (21.37) + + L. monocytogenes + PA + (22.44) + + + PA


+ H+ - H+ - L. monocytogenes + + (22.41) + + L. monocytogenes + PA + (20.02) + + + PA


+ H- - H- + L. innocua + + (21.41) + +? L. innocua + PA + (22.29) + - + PA





MagMAX

VEGETABLES

N° Sample

Product


MagMax Extraction

Listeria spp






result Agree- ment


Agree- ment


4000 Spinach + H+ + H+ + L.monocytogenes + + (21.41) + H+ L.monocytogenes + PA + (22.84) + H+ + PA

4005 Spinach + H+ + H+ + L.monocytogenes + + (21.49) + H+ L.monocytogenes + PA + (23.86) + H+ + PA

4054 Pepper - H-? - H-? - - - - - - / - NA - - - - NA

4055 Spices for rice - - - - - / - - - - / - NA

4056 Spices for couscous - H-? - 1H- - - - - - - / - NA - - - - NA

4057 Spices for tagine - H-? - - - - - - - - / - NA - - - - NA

4115 Vegetables for ratatouille + - - H+ + L.monocytogenes + + (19.55) + H+ L. monocytogenes + PA + (18.45) + H+ + PA

4175 Frozen beans + H- + H- + L.innocua + + (18.94) + H- L.innocua + PA + (19.23) + H- + PA

4315 Ready to eat meal(vegetables and rice))

- H-? + - - - - + (34.14) -(X5) -(X5) / - PPNA + (32.38) - - - NA

4316 Salad(Piémontaise) - - - - - / - - - - / - NA

4317 Parsley - - - - - / - - - - / - NA

4318 Spinach with cream - - - - - / - - - - / - NA

4319 Parsley - - - - - / - - - - / - NA

4320 Ready to eat meal(Goat cheese and spinashs)

+ H+/H- + H+/H- + L.innocua/

L.monocytogenes + + (29.45) + H+


+ PA + (26.54) + H+/H- + PA

4321 Parsley + H-? + - + L.seeligeri + + (35.14) + H- L.seeligeri + PA + (29.18) + H- + PA

4322 Spinachwith cream + H- + H- + L.innocua + + (21.26) + H- L.innocua + PA + (22.33) + H- + PA

4323 Beans + H+/H- + H+/H- + L.innocua/



+ PA + (21.76) + H+/H- + PA

4324 Chives + H-? +1col H+ + L.monocytogenes + + (28.15) + H+ L.monocytogenes + PA + (24.85) + H+ + PA

4325 Cereals soup + H+ + H+ + L.monocytogenes + + (19.19) + H+ L.monocytogenes + PA + (21.05) + H+ + PA

4326 Parsley + H+ + H+ + L.monocytogenes + + (34.56) + H+ L.monocytogenes + PA + (30.98) + H+ + PA

4444 Parsley + H+/H- + H+/H- + L.innocua/



+ PA + (21.44) + H+/H- + PA




+ PA + (20.26) + H+/H- + PA




+ PA + (19.39) + H+/H- + PA





MagMAX

VEGETABLES

N° Sample

Product


MagMax Extraction

Listeria spp






result Agree- ment


Agree- ment


4447 Chives - H- - - - - - - - / / - NA

4448 Chives - H-? - - - - - + (30.74) - / / - NA

4449 Salad(Piémontaise) - - - - - / - - - / / - NA

4450 Vegetables for ratatouille - H- - H-? - - - - - / / - NA

4451 Beans + H+/H- + H+/H- + L.innocua/



+ PA + (20.45) + H+/H- + PA

4482 Frozen peas and carrots + H+/H- + H+/H- + L.innocua/



+ PA + (27.94) + H+/H- + PA

4483 Concomber - - - - - / - - - - / - NA - - - - NA

4484 Chick peas + H+ + H+/H- + L.monocytogenes + + (19.76) + H+/H- L.monocytogenes + PA + (28.57) + H+ + PA

4485 Frozen celery + H+/H- + H+ + L.seeligeri/


4486 Sliced green pepper + H+ + H+/H- + L.monocytogenes + + (20.41) + H+ L.monocytogenes + PA + (27.08) + H+ + PA

4487 Tomato slices - - - - - / - - - - / - NA

4488 Zucchini slices + H+/H- + H- + L.innocua/



+ PA + (28.55) + H+/H- + PA





MagMAX


N° Sample

Product








result Agree- ment


Agree- ment


3798 Environmental surface - - - - - / - - - - / - NA






- - - - - - - + - - / - NA

3980 Process water - - - - - - - + - - / - NA


- - - - - - - + - - / - NA


- - - - - - - - - - / - NA


- - - - - - - - - - / - NA


+ H+ + H+ + L.monocytogenes + + (20.04) + H+ L. monocytogenes + PA


- - - - - - - - - - / - NA


- - - - - - - - - - / - NA


- - - - - - - - - - / - NA


- - - - - - - - - - - NA

4047 Process water (pork and bovine industry)

- - - - - / - - - - / - NA


- - - - - / - - - - / - NA


- - - - - / - - - - / - NA


+ H- + H- + L.welshimeri + + (23.37) + H- L.welshimeri + PA + (26.84) + H- + PA


+ H+/H- + H+ + L.welshimeri/

L.monocytogenes + + (21.18) + H+


+ PA + (21.10) + H+/H- + PA


+ H+/H- - H+/H- + L.welshimeri/

L.monocytogenes + + (21.05) + H-(H+ at 72H)


+ PA + (21.83) + H+/H- + PA

4053 Water (Salmon industry) + H+/H- + H+/H- + L.innocua/



+ PA + (22.55) + 1H+/H- + PA






MagMAX


N° Sample

Product








result Agree- ment


Agree- ment


4064 Dusts(Poultry industry) - - - - - / - - - - / - NA



4306 Sponge(poultry industry) - - - - - / - - - - / - NA

4307 Sponge(Pork industry) + H- + H- + L.welshimeri + + (22.51) + H- L.welshimeri + PA + (21.22) + H- + PA

4308 Sponge(Pork industry) + H- + H+(1col)/H- + L.welshimeri/



+ PA + (19.85) + H+/H- + PA




+ PA + (19.16) + H+/H- + PA

4310 Sponge(Fish industry) + H+/H- + H+/H- + L.innocua/

L.monocytogenes + + (22) + H+/H-


+ PA + (22.12) + H+/H- + PA




+ PA + (20.24) + H+/H- + PA






L.monocytogenes + + (32.07) + H+ L.monocytogenes + PA + (26.89) + H+/H- + PA

4425 Gutter water - - - - - / - - - - / - NA

4426 Floor sponge - - - - - / - - - - / - NA




4430 Sponge(Pork industry) + H+ + H+ + L.monocytogenes + + (17.83) + H+ L.monocytogenes + PA + (18.82) + H+ + PA

4431 Sponge(Pork industry) - - - - - / - - - - / - NA

4432 Dusts - - - - - / - - - - / - NA

4433 Dusts - - - - - / - - - - / - NA


- - - - - / - - - - / - NA


- - - - - / - +(atypical

curve)/- (27.08)

-(x5) -(x5) / - PPNA - -(x5) -(x5) - NA





MagMAX


N° Sample

Product








result Agree- ment


Agree- ment



- - - - - / - - - - / - NA


- - - - - / - - - - / - NA


- - - - - / - - - - / - NA

4472 Sponge(salmon industry) - - - - - / - +/+(atypical

curves) (25.33/38.56)

-(X5) -(X5) / - PPNA - -(x5) -(x5) - NA

4473 Sponge(salmon industry) + H+ + H+/H- + L.monocytogenes + + (24.38) + H+ L.monocytogenes + PA + (25.11) + H+ + PA

4474 Sponge(salmon industry) - - - - - / - - - - / - NA


4476 Sponge(salmon industry) + H- + H- - L.welshimeri + + (20.95) + H- L.welshimeri + PA + (21.73) + H- + PA

4477 Sponge(salmon industry) + H+/H- + H+/H- + L.welshimeri/



+ PA + (23.92) + H+/H- + PA


4479 Sponge(Pork industry) + H- + H- + L.innocua + + (24.11) + H- L.innocua + PA + (33.89) + H- + PA

4480 Sponge(Pork industry) + H+ + H+/H- + L.monocytogenes + + (24.62) + H+ L.monocytogenes + PA + (28.85) + H+ + PA

4481 Sponge(Pork industry) + H+ + H+/H- + L.monocytogenes + + (19.17) + H+ L.monocytogenes + PA + (23.98) + H+ + PA

4685 Dusts(Dairy industry) + - - H+ + L.monocytogenes + + (24.61) + H+ L.monocytogenes + PA

4686 Dusts(Dairy industry) - - - - - / - - - - / - NA

4687 Dusts(Dairy industry) + H+/H- - H+ + L.monocytogenes + + (32.14) + H+/H- L.welshimeri/


4688 Dusts(Dairy industry) - - - - - / - + (38.60) -(X5) -(X5) / - PPNA +(atypical

curve) (24.16)

-(X5) -(X5) - NA

4689 Dusts(Dairy industry) + H+/H- - H+ + L.monocytogenes + + (23.16) + H+ L.monocytogenes + PA + (21.90) + H+ + PA

4690 Sponge(Poultry industry)



- - - - - / - - - - / - NA


+ H+/H- + H+/H- + L.monocytogenes + + (24.35) + H+/H- L.welshimeri/



- - - - - / - - - - / - NA

4694 Process water + - - H+ + L.monocytogenes + + (24.11) + H+ L.monocytogenes + PA + (22.42) + H+ + PA





MagMAX


N° Sample

Product








result Agree- ment


Agree- ment


4695 Sponge(Salmon industry)

+ H+ + H+ + L.monocytogenes + + (19) + H+ L.monocytogenes + PA + (19.03) + H+ + PA


+ - - H+ + L.monocytogenes + + (28.22) + H+ L.monocytogenes + PA + (21.29) + H+ + PA


- - - - - / - - - - / - NA



4699 Dusts(Salmon industry) + H+ - H+ + L.monocytogenes + + (24.16) + H+ L.monocytogenes + PA + (21.16) + H+ + PA


+ H+/H- + H+ + L.monocytogenes + + (20.47) + H+ L.monocytogenes + PA + (18.96) + H+ + PA


+ H+/H- + H+ + L.monocytogenes + + (21.09) + H+/H- L.welshimeri/


4702 Cleaning water + H+ + H+ + L.monocytogenes + + (18.32) + H+ L.monocytogenes + PA + (19.16) + H+ + PA

4703 Cleaning water(Beef industry)


4704 Cleaning water(Beef industry)






Appendix 5 – Relative detection levels

Rillettes Listeria monocytogenes Ad669 Extra- clean protocol

Aerobic mesophilic flora: 400 cfu/g

N° Sample

Level Inoculation (cfu/25g)

NF EN ISO 11290-1 MicroSEQ Listeria spp

Fraser 1/2 Fraser Result

Positive/ total

Manual extraction protocol - Rapid Spin Automated extraction protocol - MagMAX

OAA PALCAM OAA PALCAM PCR (Ct) Palcam Result Positive/ Total PCR (Ct) Palcam Result Positive/ Total

3532

0 /

- - - - -

0/6

- - -

0/6

- - -

0/6

3533 - - - - - - - - - - -

3534 - - - - - - - - - - -

3535 - - - - - - - - - - -

3536 - - - - - - - - - - -

3537 - - - - - - - - - - -

3886

1 0.2

+ + + + +

1/6

/ / /

/

+ + +

1/6

3887 - - - - - / / / - - -

3888 - - - - - / / / - - -

3889 - - - - - / / / - - -

3890 - - - - - / / / - - -

3891 - - - - - / / / - - -

3538

2 0.8

+ + + + +

4/6

- - -

3/6

+ (22.41) + +

4/6

3539 + + + + + + (14.52) + + + (22.16) + +

3540 + + + + + - - - + (21.30) + +

3541 - - - - - + (14.01) + + - - -

3542 - - - - - - - - - - -

3543 + + + + + + (14.17) + + + (18.82) + +






N° Sample



Fraser 1/2 Fraser Result

Positive/ total


OAA PALCAM OAA PALCAM PCR (Ct) Palcam Result Positive/ Total PCR (Ct) Palcam Result Positive/ Total

3544

3 1.7

+ + + + +

6/6

+ (14.18) + +

5/6

+ (19.54) + +

6/6

3545 + + + + + + (14.30) + + + (20.01) + +

3546 + + + + + + (14.39) + + + (19.59) + +

3547 + + + + + + (13.16) + + + (21.78) + +

3548 + + + + + - - - + (22.12) + +

3549 + + + + + + (14.28) + + + (21.16) + +

3550

4 3.4

+ + + + +

5/6

+ (13.68) + +

6/6

+ (21.09) + +

5/6

3551 + + + + + + (14.02) + + + (20.48) + +

3552 + + + + + + (14.14) + + + (19.52) + +

3553 - - - - - + (15.77) + + - - -

3554 + + + + + + (14.07) + + + (19.05) + +

3555 + + + + + + (13.85) + + + (21.26) + +

3556

5 8.5

+ + + + +

6/6

+ (12.74) + +

6/6

+ (20.93) + +

6/6

3557 + + + + + + (12.8) + + + (21.07) + +

3558 + + + + + + (12.85) + + + (20.52) + +

3559 + + + + + + (13.53) + + + (20.39) + +

3560 + + + + + + (13.49) + + + (20.41) + +

3561 + + + + + + (13.3) + + + (20.21) + +





Raw milk

Listeria ivanovii Ad991

Aerobic mesophilic flora: 2,9.106/ml

N° Sample



Fraser 1/2 Fraser Result Positive/total


OAA PALCAM OAA PALCAM PCR (Ct) Palcam Result Positive/Total PCR (Ct) Palcam Result Positive/Total

4145

0 /

- - - - -

0/6

- - -

0/6

+ (20.41) (atypical curve)

- -

0/6

4146 - - - - - - - - + (23.78)

(atypical curve) - -

4147 - - - - - - - - - - -

4148 - - - - - - - - - - -

4149 - - - - - - - - - - -

4150 - - - - - - - - + (17.79)


4151

1 0.6

- - - - -

3/6

- - -

1/6


- -

3/6

4152 H+ + H+ + + - - - + (21.43) + +

4153 H+ + H+ + + - - - + (26.08) + +

4154 - - - - - - - - - - -

4155 - - - - - + (35.01) + + - - -

4156 H+ + H+ + + - - - + (27.82) + +

4157

2 1.1

- - - - -

3/6

- - -

3/6

- - -

3/6

4158 - - - - - + (35) -(x5) - - - -

4159 - - - - - + (33.51) + + - - -

4160 H+ + H+ + + + (35.54) + + + (29.1) + +

4161 H+ + H+ + + - - - + (34) + +

4162 H+ + H+ + + + (26.79) + + + (31.5) + +






N° Sample



Fraser 1/2 Fraser

Result Positive/

total



4163

3 2.2

H+ + H+ + +

6/6

+ (28.59) + +

6/6

+ (29.87) + +

6/6

4164 H+ + H+ + + + (34.65) + + + (31.44) + +

4165 H+ + H+ + + + (34.73) + + + (27.33) + +

4166 H+ + H+ + + + (32.11) + + + (29.61) + +

4167 H+ + H+ + + + (29.34) + + + (29.07) + +

4168 H+ + H+ + + + (31.14) + + + (25.53) + +

4169

4 5.5

H+ + H+ + +

6/6

+ (28.9) + +

6/6

+ (23.6) + +

6/6

4170 H+ + H+ + + + (28.15) + + + (27.32) + +

4171 H+ + H+ + + + (32.6) + + + (25.7) + +

4172 H+ + H+ + + + (29.02) + + + (23.18) + +

4173 H+ + H+ + + + (29.32) + + + (28.99) + +

4174 H+ + H+ + + + (29.93) + + - + +






Smoked salmon Listeria innocua 1 Extra clean protocol Aerobic mesophilic flora: 8,1.104 cfu/g

N° Sample



Fraser 1/2 Fraser

Result Positive/total


OAA PALCAM OAA PALCAM PCR (Ct) Palcam Result Positive/Total PCR (Ct) Palcam Result Positive/

Total

4030

0 /

- - - - -

0/6

- - -

0/6

- - -

0/6

4031 - - - - - - - - - - -

4032 - - - - - - - - - - -

4033 - - - - - - - - - - -

4034 - - - - - - - - - - -

4035 - - - - - - - - - - -

4121

1 0.5

- - - -

1/6

+ (12.45) (typical curve)

- -

1/6

- - -

1/6

4122 - - - -

- - - - - -

4123 H- + H- +

- - - + (23.34) + +

4124 - - - -

- - - - - -

4125 - - - -

- - - - - -

4126 - - - -

+ (27.21) + + - - -

4127

2 1

- - - -

4/6

- - -

3/6

- - -

4/6

4128 H- + H- +

+ (23.7) + - + (25.65) + +

4129 H- + H- +

- - - + (24.04) + +

4130 - - - -

+ (22.35) + + - - -

4131 H- + H- +

+ (24.02) + + + (24.35) + +

4132 H- + H- +

- +3col - + (25.38) + +






N° Sample



Fraser 1/2 Fraser



OAA PALCAM OAA PALCAM PCR (Ct) Palcam Result Positive/Total PCR (Ct) Palcam Result Positive/

Total

4133

3 2

H- + H- +

6/6

+ (26.18) + +

6/6

+ (24.71) + +

6/6

4134 H- + H- +

+ (26.64) + + + (21.5) + +

4135 H- + H- +

+ (28.68) + + + (23.64) + +

4136 H- + H- +

+ (20.08) + + + (23.86) + +

4137 H- + H- +

+ (22.5) + + + (23.28) + +

4138 H- + H- +

+ (18.89) + + + (24.69) + +

4139

4 5.1

H- + H- +

6/6

+ (19.89) + +

6/6

+ (23.65) + +

6/6

4140 H- + H- +

+ (20.47) + + + (24.3) + +

4141 H- + H- +

+ (19.86) + + + (24.77) + +

4142 H- + H- +

+ (15.62) + + + (23.64) + +

4143 H- + H- +

+ (19.92) + + + (24.71) + +

4144 H- + H- +

+ (21.52) + + + (23.28) + +





Zucchini

Listeria monocytogenes 1016/1413

Aerobic mesophilic flora: 4,0.105cfu/g

N° Sample



Fraser 1/2 Fraser




4379

0 /

- - - - -

0/6

- - -

0/6

- - -

0/6

4380 - - - - - - - - - - -

4381 - - - - - - - - +/+ - -

4382 - - - - - - - - - - -

4383 - - - - - - - - - - -

4384 - - - - - - - - - - -

4461

1 0.2

- - - - -

1/6

- - -

1/6

- - -

1/6

4462 - - - - - + (23.3) + + - - -

4463 - - - - - - - - - - -

4464 - - - - - - - - - - -

4465 H+ + / / + - - - + (22.12) + +

4466 - - - - - - - - - - -

4385

2 0.8

H+ + / / +

4/6

+ (23.27) + +

4/6

+ (20.86) + +

4/6

4386 - - - - - - - - - *- -

4387 - - - - - - - - - - -

4388 H+ + / / + + (23.28) + + + (22.27) + +

4389 H+ + / / + + (23) + + + (22.33) + +

4390 H+ + / / + + (20.94) + + + (21.96) + +






N° Sample



Fraser 1/2 Fraser




4391

3 1.5

H+ + / / +

6/6

+ (21.92) + +

6/6

+ (27.23) + +

6/6

4392 H+ + / / + + (17.76) + + + (22.47) + +

4393 H+ + / / + + (22.89) + + + (21.98) + +

4394 H+ + / / + + (22.94) + + + (21.81) + +

4395 H+ + / / + + (21.46) + + + (22.25) + +

4396 H+ + / / + + (20.31) + + + (20.23) + +

4397

4 3

H+ + / / +

6/6

+ (22.17) + +

5/6

+ (20.17) + +

6/6

4398 H+ + / / + + (27.54) + + + (21.92) + +

4399 H+ + / / + + (19.56) + + + (21.15) + +

4400 H+ + / / + - - - + (21.89) + +

4401 H+ + / / + + (22.1) + + + (22.89) + +

4402 H+ + / / + + (18.33) + + + (19.4) + +

4403

5 7.5

H+ + / / +

6/6

+ + +

6/6

+ (19.51) + +

6/6

4404 H+ + / / + + + + + (20.75) + +

4405 H+ + / / + + + + + (25.21) + +

4406 H+ + / / + + + + + (19.11) + +

4407 H+ + / / + + + + + (24.02) + +

4408 H+ + / / + + + + + (21.23) + +






Process water


Aerobic mesophilic flora: 1,0.105cfu/g

N° Sample



Fraser 1/2 Fraser Result Positive/total



3898

0 /

- - - - -

0/6

- - -

0/6

- - -

0/6

3899 - - - - - - - - - - -

3900 - - - - - - - - - - -

3901 - - - - - - - - - - -

3902 - - - - - - - - - - -

3903 - - - - - - - - - - -

3904

1 0.3

- - - - -

0/6

- - -

1/6

- - -

0/6

3905 - - - - - - - - - - -

3906 - - - - - - - - - - -

3907 - - - - - + (16.44) + + - - -

3908 - - - - - - - - - - -

3909 - - - - - - - - - - -

4036

2 0.3

- - - - -

1/6

/ / /

/


- -

1/6

4037 - - - - - / / / + (23.74)


4038 - - - - - / / / + (23.12)


4039 H+ + H+ + + / / / + (23.6) + +

4040 - - - - - / / / + (25.47)


4041 - - - - - / / / + (22.66)







N° Sample



Fraser 1/2 Fraser




3910

3 0.6

- - - - -

5/6

- - -

3/6

- - -

5/6

3911 H+ + H+ + + - - - + (19.18) + +

3912 H+ + H+ + + + (18.91) + + + (20.05) + +

3913 H+ + H+ + + - - - + (20.06) + +

3914 H+ + H+ + + + (18.53) + + + (20.52) + +

3915 H+ + H+ + + + (19.95) + + + (21.13) + +

3916

4 1.2

- - - - -

4/6

- - -

2/6

- - -

4/6

3917 H+ + H+ + + + (18.71) + + + (19.11) + +

3918 H+ + H+ + + - - - + (20.05) + +

3919 - - - - - - - - - - -

3920 H+ + H+ + + + (25.56) + + + (20.52) + +

3921 H+ + H+ + + - - - + (19.27) + +

3922

5 3.1

H+ + H+ + +

6/6

+ (18.6) + +

5/6

+ (20.83) + +

6/6

3923 H+ + H+ + + - - - + (20.42) + +

3924 H+ + H+ + + + (14.76) + + + (19.38) + +

3925 H+ + H+ + + + (14.93) + + + (20.28) + +

3926 H+ + H+ + + - - - + (19.97) + +

3927 H+ + H+ + + + (19.48) + + + (19.69) + +






Rapid Spin

Rillettes

Rapid Spin

Listeria monocytogenes Ad669

Level Inoculation level Method Negative Positive Total

Reference 6 0 6

0 / Alternative 6 0 6

Total 12 0 12

Reference 2 4 6

1 0.8 Alternative 3 3 6

Total 5 7 12

Reference 0 6 6


Total 1 11 12

Reference 1 5 6


Total 1 11 12

Reference 0 6 6


Total 0 12 12

Raw milk

Rapid Spin



Reference 6 0 6


Total 12 0 12

Reference 3 3 6


Total 8 4 12

Reference 3 3 6


Total 6 6 12

Reference 0 6 6


Total 0 12 12

Reference 0 6 6


Total 0 12 12





Smoked salmon

Rapid Spin

Listeria innocua 1


Reference 6 0 6


Total 12 0 12

Reference 5 1 6


Total 10 2 12

Reference 2 4 6


Total 5 7 12

Reference 0 6 6


Total 0 12 12

Reference 0 6 6


Total 0 12 12

Zucchini

Rapid Spin



Reference 6 0 6


Total 12 0 12

Reference 5 1 6


Total 10 2 12

Reference 2 4 6


Total 4 8 12

Reference 0 6 6


Total 0 12 12

Reference 0 6 6


Total 1 11 12

Reference 0 6 6


Total 0 12 12





Process water

Rapid Spin



Reference 6 0 6


Total 12 0 12

Reference 6 0 6


Total 11 1 12

Reference 1 5 6


Total 4 8 12

Reference 2 4 6


Total 6 6 12

Reference 0 6 6


Total 1 11 12





MagMAX

Rillettes

MagMax

Listeria monocytogenes Ad669


Reference 6 0 6


Total 12 0 12

Reference 5 1 6


Total 10 2 12

Reference 2 4 6


Total 4 8 12

Reference 0 6 6


Total 0 12 12

Reference 1 5 6


Total 2 10 12

Reference 0 6 6


Total 0 12 12

Raw milk

MagMax



Reference 6 0 6


Total 12 0 12

Reference 3 3 6


Total 6 6 12

Reference 3 3 6


Total 6 6 12

Reference 0 6 6


Total 0 12 12

Reference 0 6 6


Total 0 12 12





Smoked salmon

MagMax

Listeria innocua 1


Reference 6 0 6


Total 12 0 12

Reference 5 1 6


Total 10 2 12

Reference 2 4 6


Total 4 8 12

Reference 0 6 6


Total 0 12 12

Reference 0 6 6


Total 0 12 12

Zucchini

MagMax



Reference 6 0 6


Total 12 0 12

Reference 5 1 6


Total 10 2 12

Reference 2 4 6


Total 4 8 12

Reference 0 6 6


Total 0 12 12

Reference 0 6 6


Total 0 12 12

Reference 0 6 6


Total 0 12 12





Process water

MagMax



Reference 6 0 6


Total 12 0 12

Reference 5 1 6


Total 10 2 12

Reference 1 5 6


Total 2 10 12

Reference 2 4 6


Total 4 8 12

Reference 0 6 6


Total 0 12 12





Appendix 6 – Inclusivity and exclusivity: raw data

Inclusivity

L. monocytogenes strains

Rapid Spin

Strain Species Reference Origin Inoculation level

PCR Streaking on OAA

result

Listeria monocytogenes 1011/1410 Frozen broccoli 26 + H+

Listeria monocytogenes 153 Soft cheese (Munster)

15 + H+

Listeria monocytogenes 1973/2400 Egg and ham pastry (Quiche Lorraine)

29 + H+

Listeria monocytogenes 38/181 Toulouse sausages 31 + H+

Listeria monocytogenes 7111/7516 Pâté (Rillettes) 35 + H+

Listeria monocytogenes 913/1 048 Black pudding 27 + H+

Listeria monocytogenes A00C036 Poultry (guinea) 11 + H+

Listeria monocytogenes A00C041 Sausage 34 + H+

Listeria monocytogenes A00C044 Poultry (Duck) 37 + H+

Listeria monocytogenes A00L097 Milk 59 + H+

Listeria monocytogenes A00M009 Smoked salmon 28 + H+

Listeria monocytogenes Ad253 Semi-hard cheese 20 + H+

Listeria monocytogenes Ad266 Poultry 8 + H+

Listeria monocytogenes Ad270 Fermented sausage 30 + H+

Listeria monocytogenes Ad273 Cured delicatessen 21 + H+

Listeria monocytogenes Ad274 Ready-to-eat food (Asiatic meal)

16 + H+

Listeria monocytogenes Ad534 Fruits 34 + H+

Listeria monocytogenes Ad548 Environment (Seafood)

47 + H+

Listeria monocytogenes Ad623 Bread crumbs 45 + H+

Listeria monocytogenes Ad665 Raw milk 28 + H+





Listeria spp strains

Rapid Spin

Strain Species Reference Origin Inoculation level PCR streaking on OAA/Palcam

result

Listeria grayi Ad 1198 Smocked salmon 39 - -

17(+milk) - -

519(+milk) - -

BHI + /

Listeria grayi Ad 1443 Pork 63 - -

22(+milk) - -

816(+ milk) - H- 3col

BHI + /

Listeria grayi Ad1295 Spinach 14 - -

14(+milk) - -

172(+ milk) + H-

1600(+milk) + H-

1000(+milk) + H-

BHI + /

Listeria grayi Ad1296 Vegetable 15 - -

15(+milk) - -

110(+milk) + H-

620(+milk) + H-

990(+milk) + H-

BHI + /

Listeria grayi Ad1307 Boulghour 2 - -

2(+milk) - -

16(+milk) - -

91(+milk) - -

870(+milk) - H-

BHI + /

Listeria grayi Ad1444 Ham 22 - -

22(+milk) - -

123(milk) - H-

BHI + H-

Listeria grayi Ad1504 Salmon Terrine* 17 - -

17(+ milk) - -

400(+milk) - -

1670(+milk) + H-

BHI + /

Listeria innocua 1 Smocked salmon

45 + +

Listeria innocua Ad 658 Gorgonzola

59 + +

Listeria innocua Ad 655 Brine 12 + +





Listeria spp strains

Rapid Spin

Strain Species Reference Origin Inoculation level PCR streaking on OAA/Palcam

result

Listeria innocua Ad 660 Bread crumbs 30 + +

Listeria innocua Ad 663 Environment (dairy industry)

44 + +

Listeria innocua Ad 671 Smocked bacon 16 + +

Listeria innocua Ad 661 Soft cheese (Pont L'Evêque)

32 + +

Listeria innocua Ad 659 Environment (dairy industry)

60 + +

Listeria ivanovii Ad 466 Raw veal meat 16 + +

Listeria ivanovii Ad 662 Environment (dairy industry)

53 + +

Listeria ivanovii BR11 Environnement (Truit production unit)

42 + +

Listeria ivanovii londoniensis CIP103466 /

30 + +

Listeria ivanovii Ad 1289 Raw milk cheese

42 + +

Listeria ivanovii Ad 1290 Milk powder

45 + +

Listeria ivanovii Ad 1291 Poultry

27 + +

Listeria ivanovii Ad 1288 Sheep milk

41 + +

Listeria seeligeri Ad 649 Cheese

36 + +

Listeria seeligeri Ad 651 Trout

58 + +

Listeria seeligeri Ad 652 Environment (dairy industry)

36 + +

Listeria seeligeri Ad 674 Soft cheese (Munster)

30 + +

Listeria seeligeri BR1 Trout

50 + +

Listeria seeligeri BR18 Environment (fish) 30 - -

43(+milk) + +

Listeria seeligeri CIP100100 / 10 + -

Listeria welshimeri Ad1276 Environement (Slaughterhouse)

41 + +

Listeria welshimeri Ad1235 Beef meat

22 + +

Listeria welshimeri 191424 Poultry

26 + +

Listeria welshimeri Ad 1175 Ready-to-eat-food

29 + +

Listeria welshimeri Ad 650 Poultry

45 + +





Exclusivity

Rapid Spin

Strain Species Reference Origin

Inoculation level(cfu/ml)

PCR

result

Bacillus cereus Ad 465 Salmon Terrine 2.6 104 -

Bacillus circulans Ad 759 Vegetables 1.1 105 -

Bacillus coagulans Ad 731 Dairy product 1.2 105 -

Bacillus licheniformis Ad 978 Dairy product 8.0 103 -

Bacillus mycoïdes Ad 762 Milk 1.6 104 -

Bacillus pseudomycoides Ad 765 Raw vegetable 6.0 103 -

Bacillus pumilus Ad 284 Ready-to-eat 3.0 105 -

Bacillus weihenstephanensis Ad 726 Egg product 5.2 104 -

Brochothrix thermosphacta EN 15129 / 1.0 105 -*

Brochrotrix compessis CIP 1029205 Environment 1.5 105 -*

Carnobacterium diversgens CIP 101029T / 9.6 104 -*

Carnobacterium piscicola Ad 369 Raw milk 1.2 105 -*

Corynebacterium spp Ad 364 Food 8.4 105 -*

Enterococcus durans Ad 149 Ham 1.1 105 -*

Enterococcus faecalis 89L326 Soft cheese (Vacherin) 1.7 105 -

Lactobacillus brevis 86L126 Ham 3.4 105 -

Lactobacillus curvatus Ad 380 Delicatessen 3.8 105 -

Lactobacillus fermentum Ad 482 Food 1.9 106 -

Lactobacillus sakei Ad 473 Ham 5.5 105 -

Lactococcus lactis cremoris Ad 136 Food (Dairy) 1.2 105 -

Leuconostoc carnosum Ad 411 Ham 4.5 105 -

Leuconostoc citreum Ad 396 Ham 7.7 105 -

Micrococcus luteus Ad 432 Cocktail 2.8 105 -

Pediococcus pentosaceus ATCC 33316 / 1.5 105 -

Propionibacterium freundenreichii CNRZ 725 / 3.8 104 -

Staphylococcus aureus Ad 165 Smoked delicatessen 2.2 105 -

Staphylococcus aureus Ad 910 Food 3.1 105 -

Staphylococcus aureus Ad 902 Food 4.1 105 -

Staphylococcus epidermidis Ad 931 Fruits 7.2 104 -

Staphylococcus haemoliticus Ad 989 Dairy product 2.9 105 -

Streptococcus bovis 91L518 Dairy product 2.8 104 -

Streptococcus salivarius sps thermophilus Ad 441 Dairy product 1.8 104 -

*:The extraction was realised directly on the culture broth (BHI or MRS depending of the tested strain) due to impossibility to obtain the growth of the strain in BPW





Appendix 7 – Additional tests on Listeria grayi

N° Sample Product


MicroSEQ Listeria monocytogenes - Manual extraction protocol

Identification Result Half Fraser - 24H 37°C Half Fraser – 24 H 37°C / 72 H 4°C

PCR Confirmation Final result Agreement

PCR Final result Agreement

Ct Result API Ct Result 5918 Raw cow milk cheese L.innocua + 26.39 + L.innocua + PA 30.06 + + = 5919 Raw goat milk cheese - -

- - - NA

- - =

5920 Ham L.grayi + 27.02 + L.grayi + PA 25.41 + + = 5921 Chiiterling L.innocua + 13.43 + L.innocua + PA 14.16 + + = 5922 Chicken meat L.grayi +

- L.monocytogenes - ND 35 + + =

5923 Smoked salmon / - 36.16 + L.grayi + PD 33.05 + + PD






Appendix 8 – Accordance

Reference method

Alternative method

Level L0

Level L0

Labora- tory

Positive results number obtained

Positive results

probability

Positive pairs

probability

Negative results

number obtained

Negative results

probability

Neagative pairs

probability

Identical results pairs probability

Labora-

tory

Positive results number

obtained

Positive results

probability

Positive pairs

probability

Negative results number obtained

Negative results

probability

Negative pairs

probability

Identical results pairs

probability

A 0 0 0 8 1 1 1

A 0 0 0 8 1 1 1

B 0 0 0 8 1 1 1

B 0 0 0 8 1 1 1

C 0 0 0 8 1 1 1

C 1 0.125 0.015625 7 0.875 0.765625 0.78125

D 0 0 0 8 1 1 1

D 0 0 0 8 1 1 1

E 0 0 0 8 1 1 1

E 0 0 0 8 1 1 1

F 0 0 0 8 1 1 1

F 0 0 0 8 1 1 1

G 0 0 0 8 1 1 1

G 0 0 0 8 1 1 1

H 0 0 0 8 1 1 1

H 0 0 0 8 1 1 1

I 0 0 0 8 1 1 1

I 0 0 0 8 1 1 1

J 0 0 0 8 1 1 1

J 0 0 0 8 1 1 1

K 0 0 0 8 1 1 1

K 0 0 0 8 1 1 1

L 0 0 0 8 1 1 1

L 0 0 0 8 1 1 1

M 0 0 0 8 1 1 1

M 0 0 0 8 1 1 1

N 0 0 0 8 1 1 1

N 0 0 0 8 1 1 1

O 0 0 0 8 1 1 1

O 0 0 0 8 1 1 1

P 0 0 0 8 1 1 1

P 0 0 0 8 1 1 1

Q 0 0 0 8 1 1 1

Q 0 0 0 8 1 1 1

Average 1

Average 0.987132353

Accordance 100%

Accordance 98.7%

Level L1

Level L1

Labora- tory


Positive results

probability

Positive pairs

probability

Negative results

number obtained

Negative results

probability

Negative pairs

probability


Labora-

tory


obtained

Positive results

probability

Positive pairs

probability


Negative results

probability

Neagative pairs

probability


probability

A 8 1 1 0 0 0 1

A 8 1 1 0 0 0 1

B 8 1 1 0 0 0 1

B 8 1 1 0 0 0 1

C 8 1 1 0 0 0 1

C 8 1 1 0 0 0 1

D 8 1 1 0 0 0 1

D 8 1 1 0 0 0 1

E 8 1 1 0 0 0 1

E 8 1 1 0 0 0 1

F 8 1 1 0 0 0 1

F 8 1 1 0 0 0 1

G 8 1 1 0 0 0 1

G 8 1 1 0 0 0 1

H 8 1 1 0 0 0 1

H 8 1 1 0 0 0 1

I 8 1 1 0 0 0 1

I 8 1 1 0 0 0 1

J 8 1 1 0 0 0 1

J 8 1 1 0 0 0 1

K 8 1 1 0 0 0 1

K 8 1 1 0 0 0 1

L 8 1 1 0 0 0 1

L 8 1 1 0 0 0 1

M 8 1 1 0 0 0 1

M 8 1 1 0 0 0 1

N 8 1 1 0 0 0 1

N 8 1 1 0 0 0 1

O 8 1 1 0 0 0 1

O 8 1 1 0 0 0 1

P 8 1 1 0 0 0 1

P 8 1 1 0 0 0 1

Q 8 1 1 0 0 0 1

Q 8 1 1 0 0 0 1

Average 1

Average 1

Accordance 100%

Accordance 100%

Level L2

Level L2

Labora- tory


Positive results

probability

Positive pairs

probability

Negative results

number obtained

Negative results

probability

Negative pairs

probability


Labora-

tory


obtained

Positive results

probability

Positive pairs

probability


Negative results

probability

Neagative pairs

probability


probability

A 8 1 1 0 0 0 1

A 8 1 1 0 0 0 1

B 8 1 1 0 0 0 1

B 8 1 1 0 0 0 1

C 8 1 1 0 0 0 1

C 8 1 1 0 0 0 1

D 8 1 1 0 0 0 1

D 8 1 1 0 0 0 1

E 8 1 1 0 0 0 1

E 8 1 1 0 0 0 1

F 8 1 1 0 0 0 1

F 8 1 1 0 0 0 1

G 8 1 1 0 0 0 1

G 8 1 1 0 0 0 1

H 8 1 1 0 0 0 1

H 8 1 1 0 0 0 1

I 8 1 1 0 0 0 1

I 8 1 1 0 0 0 1

J 8 1 1 0 0 0 1

J 8 1 1 0 0 0 1

K 8 1 1 0 0 0 1

K 8 1 1 0 0 0 1

L 8 1 1 0 0 0 1

L 8 1 1 0 0 0 1

M 8 1 1 0 0 0 1

M 8 1 1 0 0 0 1

N 8 1 1 0 0 0 1

N 8 1 1 0 0 0 1

O 8 1 1 0 0 0 1

O 8 1 1 0 0 0 1

P 8 1 1 0 0 0 1

P 8 1 1 0 0 0 1

Q 8 1 1 0 0 0 1

Q 8 1 1 0 0 0 1

Average 1

Average 1

Accordance 100%

Accordance 100%





Appendix 9 – Concordance

Reference method

Alternative method Level LO

Level LO

Laboratories number 17

Laboratories number 17 Number of negative results per laboratory: 8

Number of negative results per laboratory: 8

Laboratory Number of negative results

Interlaboratories pairs with the same result

Total interlaboratories pairs number

Laboratory Number of negative results



A 8 1024 1024

A 8 1016 1024

B 8 1024 1024

B 8 1016 1024

C 8 1024 1024

C 7 896 1024

D 8 1024 1024

D 8 1016 1024

E 8 1024 1024

E 8 1016 1024

F 8 1024 1024

F 8 1016 1024

G 8 1024 1024

G 8 1016 1024

H 8 1024 1024

H 8 1016 1024

I 8 1024 1024

I 8 1016 1024

J 8 1024 1024

J 8 1016 1024

K 8 1024 1024

K 8 1016 1024

L 8 1024 1024

L 8 1016 1024

M 8 1024 1024

M 8 1016 1024

N 8 1024 1024

N 8 1016 1024

O 8 1024 1024

O 8 1016 1024

P 8 1024 1024

P 8 1016 1024

Q 8 1024 1024

Q 8 1016 1024

Total 17 408 17 408

Total 17 152 17 408

Concordance 100.0%

Concordance 98.5%

Total + 0

Total + 1 Total - 136

Total - 135

Level L1

Level L1 Laboratories number 17


Number of positive results per laboratory: 8


Laboratory Number of positive results






A 8 1024 1024

A 8 1024 1024

B 8 1024 1024

B 8 1024 1024

C 8 1024 1024

C 8 1024 1024

D 8 1024 1024

D 8 1024 1024

E 8 1024 1024

E 8 1024 1024

F 8 1024 1024

F 8 1024 1024

G 8 1024 1024

G 8 1024 1024

H 8 1024 1024

H 8 1024 1024

I 8 1024 1024

I 8 1024 1024

J 8 1024 1024

J 8 1024 1024

K 8 1024 1024

K 8 1024 1024

L 8 1024 1024

L 8 1024 1024

M 8 1024 1024

M 8 1024 1024

N 8 1024 1024

N 8 1024 1024

O 8 1024 1024

O 8 1024 1024

P 8 1024 1024

P 8 1024 1024

Q 8 1024 1024

Q 8 1024 1024

Total 17 408 17 408

Total 17 408 17 408

Concordance 100.0%

Concordance 100.0%

Total + 136


Total - 0

Level L2

Level L2 Laboratories number 17










A 8 1024 1024

A 8 1024 1024

B 8 1024 1024

B 8 1024 1024

C 8 1024 1024

C 8 1024 1024

D 8 1024 1024

D 8 1024 1024

E 8 1024 1024

E 8 1024 1024

F 8 1024 1024

F 8 1024 1024

G 8 1024 1024

G 8 1024 1024

H 8 1024 1024

H 8 1024 1024

I 8 1024 1024

I 8 1024 1024

J 8 1024 1024

J 8 1024 1024

K 8 1024 1024

K 8 1024 1024

L 8 1024 1024

L 8 1024 1024

M 8 1024 1024

M 8 1024 1024

N 8 1024 1024

N 8 1024 1024

O 8 1024 1024

O 8 1024 1024

P 8 1024 1024

P 8 1024 1024

Q 8 1024 1024

Q 8 1024 1024

Total 17 408 17 408

Total 17 408 17 408

Concordance 100.0%

Concordance 100.0%

Total + 136


Total - 0

Summary report - NF Validation · Reference methods : - NF EN ISO 11290-1 (February 1997) :...

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