Validation of Modifications to the ANSR® Salmonella Method for Improved Ease of Use

This paper describes the results of a study to validate minor reagent formulation and procedural changes to the ANSR® Salmonella method, AOAC Performance Tested Method™ 061203. In order to improve ease of use and diminish risk of amplicon contamination, the lyophilized reagent components were reformulated for increased solubility, thus eliminating the need to mix by pipetting. In the alternative procedure, an aliquot of the lysate is added to lyophilized ANSR reagents, immediately capped, and briefly mixed by vortex. Results of the validation study with ice cream, peanut butter, dry dog food, raw ground turkey, raw ground beef, and sponge samples from a stainless steel surface showed no statistically significant differences in performance between the ANSR method and the U.S. Food and Drug Administration Bacteriological Analytical Manual or U.S. Department of Agriculture-Food Safety and Inspection Services Microbiology Laboratory Guidebook reference culture procedures. Results of inclusivity and exclusivity testing were unchanged from those of the original validation study; exclusivity was 100% and inclusivity was 99.1% with only a single strain of Salmonella Weslaco testing negative. Robustness testing was also conducted, with variations to lysis buffer volume, lysis time, and sample volume having no demonstrable effect on assay results.