Purpose: The objective of this study was to conduct a matrix extension evaluation of the Health Canada MFLP-38 method, with and without the FDRS step. The MFLP-38 was compared to the method for 375 gram test portions of milk chocolate, raw milk cheese, leafy green mix, custard filled pastry, smoked turkey breast, peanut butter, breaded chicken nuggets, vanilla ice cream, and stainless steel environmental surface (4” x 4” test area), as part of the Health Canada validation process.
Methods: Forty-five unpaired samples for each matrix were evaluated (20 replicates were inoculated at a high inoculation level, 20 at a low inoculation level, and 5 remained uninoculated). After sample enrichment, test portions were evaluated by both the new and reference methods. Samples were confirmed following procedures in the Health Canada MFHPB-20 reference method.
Results: Results for the assay were compared to the MFHPB-20 reference method by POD statistical analysis following Annex 4.4. No statistically significant differences were observed between the new method and the reference method in the eight foods and one environmental surface.
Significance: The data from the study, within the statistical uncertainty, supported the product claims of the iQ-Check Salmonella II Kit in detection of Salmonella in the select food matrices and environmental surfaces analyzed.