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1、17.9.14A(d)Positivecontrol.Onebottle(6mL).ContainspurifiedandAOACOfficialMethod996.08inactivatedSalmonellaantigenwith0.1%sodiumazideandproteinSalmonellainFoodsstabilizers.Enzyme-LinkedImmunofluorescentAssay(e)Negativecontrol.Onebottle(6mL).ContainstrisbufferedSc
2、reeningMethodsaline(TBS)Tweenwith0.1%sodiumazide.®(VIDASSalmonella[SLM]Assay)(f)Packageinsert.FirstAction1996(g)Mbroth.5.0gyeastextract,12.5gtryptone,2.0gD-mannose,5.0gsodiumcitrate,5.0gNaCl,5.0gK2PO4,0.14gMethodtestsforpresenceofSalmonellainallfoods.Certainper-
3、MnCl2,0.8gMgSO4,0.04gFeSO4,and0.75gTween80.Suspendcentageoffalse-positivereactionsmaybeencountered.Allpositiveingredientsin1LH2Oandheattoboiling12min.Dispense10mLassaysmustbeconfirmedbystandardculturemethods.Enrichmentportionsinto16´125mmscrewcaptubes.Captubeslo
4、oselyandandMbrothsmustbestreakedonselectivemediaasin967.26B(seeautoclave15minat121°C.Tightencapssecurelyforstorage.Final17.9.07)andtypicalorsuspectcoloniesmustbeidentifiedasinpHshouldbe7.0±0.2.967.26C(see17.9.02),967.27(see17.9.03),and967.28(see(h)Diagnosticreag
5、ents.Necessaryforcultureconfirmationof17.9.07).Alternatively,forpresumptivegenericidentificationofpresumptivepositiveassays.See967.27(see17.9.03).foodborneSalmonella,usecommercialbiochemicalkitsasde-Items(a)(f)areavailableasVIDASSalmonella(SLM)assaykitscribedin9
6、78.24(see17.9.04),989.12(see17.9.05),and991.13frombioMérieuxVitek,Inc.,595AnglumRd,Hazelwood,(see17.9.06).MO63042-2320,USA.Storeallmaterialsat28°C.SufficientforCaution:SeeAppendixB,safetynotesonhandlingmicroorgan-60tests.isms.Somereagentscontain0.1%sodiumazide.A
7、voidC.Apparatuscontactwithskinandeyes.Incaseofcontact,immedi-(a)VIDASorminiVIDASautomatedimmunoassaysystem.atelyflushcontactsurfaceswithplentyofwater.Dis-AvailablefrombioMérieuxVitek,Inc.posalofthesereagentsintosinkswithcopperorlead(b)Incubators.Maintaining35±1°
8、Cand42±1°C.plumbingshouldbefollowedimmediatelywithlarge(c)Waterbath.Maintaining100°C.quantitiesofwatertopreventpotentialhazards.D.GeneralInstructionsSeeTable996.08Afo
