A Study to Evaluate the Need for Comminution in the Preparation of Food Materials for Testing of Listeria monocytogenes , Staphylococcus Species, and Generic Escherichia coli

• Published in: Journal of AOAC International Vol. 103; no. 6; pp. 1639 - 1645
• Main Authors: Hanson, Patricia, Mitchell, Nicole, Caudle, S Brian, Caulkins, Lyndsey, Owens, Cameron, Lewandowski, Patty, Pickett, Diane
• Format: Journal Article
• Language: English
• Published: 01-11-2020
• ISSN: 1060-3271; 1944-7922
• DOI: 10.1093/jaoacint/qsaa074

Abstract
Background
Comminution reduces the sampling error arising from distributional heterogeneity of the target contaminant/target analyte in the material, facilitating the selection of a more representative test portion. A laboratory sampling method incorporating comminution prior to selection of the test portion (Sampling Method B) was compared to current sampling methods that used no comminution step (Sampling Method A).
Objective
This required the development of an efficient process for comminution of food samples prior to removal of the test portion for the detection and isolation of Listeria monocytogenes and the enumeration of Staphylococcus species and Escherichia coli.
Method
From December 2016 to December 2017, 2742 tests were conducted on 778 unique food samples. For all food samples, a test portion (TPA) was first removed using Sampling Method A, and then the remainder of the material was comminuted and a second test portion (TPB) was removed using Sampling Method B and tested alongside the first portion.
Results
Across all food matrices and microbial targets, 17 additional targets were detected using only Sampling Method B, and positive detections of target analytes increased by 77% using Sampling Method B from the test portions taken using Sampling Method A.
Conclusion
Utilizing a sample preparation method that includes a comminution step resulted in an increased number of pathogen detections.
Highlights
The introduction of a comminution step in the preparation of food samples for detection of three common microbial contaminants resulted in an increase in the rate of detection of natural contaminates in a variety of ready to eat foods. An efficient aseptic process for commutation that can be adapted to a wide range of laboratory settings was identified.