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NF VALIDATION – EN ISO 16140

VALIDATION OF THE METHOD

VIDAS Listeria monocytogenes II (LMO2 ‐ Ref. 30704)

BIO 12/09‐07/02

for the detection of Listeria monocytogenes

Protocol for human food products (excluding raw products) and environmental samples

SUMMARY REPORT – DECEMBER 2014 – V1

Expert laboratory: Manufacturer: ISHA bioMérieux 25 avenue de la République Chemin de l’Orme 91300 Massy 69280 Marcy L’Étoile France France

This test report is only applicable to the items analyzed. Reproduction of this document is authorized only in full photographic facsimile form. It contains 40 pages.

bioMérieux ‐ VIDAS LMO2 30°C Summary report ‐ December 2014

Table of contents 1. Introduction ................................................................................................................................................. 3

1.1. Date(s) and validation history ............................................................................................................. 3

1.2. Principle and protocol for the alternative method ............................................................................. 3

1.2.1. Principle of the method ............................................................................................................... 3

1.2.2. Protocol ....................................................................................................................................... 3

1.3. Reference method with which the alternative method was compared ............................................. 4

1.4. Scope ................................................................................................................................................... 4

2. Comparative study of methods ................................................................................................................... 5

2.1. Relative accuracy, specificity and sensitivity ....................................................................................... 5

2.2. Relative detection level ....................................................................................................................... 6

2.3. Selectivity ............................................................................................................................................. 7

2.4. Practicability ........................................................................................................................................ 7

3. Inter‐laboratory study ............................................................................................................................... 11

4. Conclusions ................................................................................................................................................ 14

Appendices

Appendix 1: Protocol for the alternative method Appendix 2: Protocol for the reference method Appendix 3: List of stressed strains Appendix 4: Results of relative accuracy, relative sensitivity and relative specificity tests Appendix 5: Selectivity results

Institut Scientifique d'hygiène et d'Analyse 2/40


1. Introduction

1.1. Date(s) and validation history The VIDAS LMO2 method was validated by AFNOR Certification according to the ISO 16140 standard under the certification number BIO 12/9‐07/02. The validation stages are as follows:

‐ July 2002: initial validation, ‐ September 2002: extension for environmental samples in accordance with EN ISO 16140, ‐ December 2006: first renewal and completion of inter‐laboratory study in accordance with EN ISO 16140 standard, ‐ May 2010: second renewal, ‐ May 2014: third renewal.

The results set out in this report were produced during validation tests carried out by SERMHA, Institut Pasteur in Lille, in accordance with prevailing requirements.

1.2. Principle and protocol for the alternative method

1.2.1. Principle of the method The VIDAS LMO2 method is based on an immuno‐enzymatic assay, enabling the detection of Listeria monocytogenes antigens using the ELFA (Enzyme Linked Fluorescent Assay) method using the VIDAS automated system. Each test is broken down into two components:

The single‐use SPR used both for the solid phase and as a pipetting system for the test. The interior of the SPR is coated with anti‐Listeria monocytogenes antibodies absorbed on its surface.

The strip contains all of the ready‐to‐use reagents required for the test: washing solution, anti‐Listeria monocytogenes antibodies conjugated with alkaline phosphatase and substrate.

An aliquot of the enrichment broth is dispensed in the strip and then all the steps are performed automatically by the VIDAS analytical module. The reaction medium is cycled in and out of the SPR several times, whose duration is specifically calculated to activate the reaction. The fluorescence intensity is measured by the VIDAS optical system at 450 nm and expressed as a relative fluorescence value (RFV), interpreted by the VIDAS system as follows:

Test value (TV) = sample RFV standard RFV TV < 0.05 test negative and TV > 0.05 test positive

1.2.2. Protocol The validated protocol is as follows:

‐ pre‐enrichment in half‐Fraser broth, incubated for 24 to 26 hours at 30°C ± 1°C, ‐ subculture in complete Fraser broth (1 ml in 10 ml), incubated for 24 to 26 hours at 30°C ± 1°C

NB: In the comparative study of methods, the minimum incubation time (i.e. 24 hours) was tested.



The VIDAS LMO2 test is then performed using an aliquot of the unheated complete Fraser broth. Samples found to be positive using the VIDAS LMO2 test are confirmed through isolation on agar: PALCAM, Oxford or a chromogenic agar:

‐ if PALCAM or Oxford agar is used, the characteristic colonies are confirmed using the tests set out in the methods standardized by CEN or ISO, ‐ if a chromogenic agar is used, the presence of typical Listeria monocytogenes colonies is sufficient to confirm the VIDAS LMO2 result.

The outline of the method is set out in Appendix 1.

1.3. Reference method with which the alternative method was compared The horizontal method for the detection and enumeration of Listeria monocytogenes, as per the EN ISO 11290‐1/A1:2004 standard, was used. The method protocol is set out in Appendix 2.

1.4. Scope The scope is as follows: all human food products (excluding raw products) and environmental samples.



2. Comparative study of methods

2.1. Relative accuracy, specificity and sensitivity According to the EN ISO 16140 standard, a minimum of 60 products per category must be analyzed, with approximately 50% positive products (at least 30 results) and 50% negative products. In the 2002 studies, samples from these five categories were analyzed. The reference method used Listeria‐selective PALCAM and Oxford agars. This method was amended to facilitate the detection of Listeria monocytogenes by introducing a chromogenic agar (Listeria Agar according to Ottaviani and Agosti). Nevertheless, in the context of this validation, ALOA® agars were isolated following the second enrichment in half‐Fraser when samples appeared to be positive following isolation in half‐Fraser broth. Thus, for the majority of samples tested, the results obtained using the reference methods correspond to those that would have been obtained using the amended reference method. The samples for which no result was available using ALOA® agar are primarily negative samples, in which no other Listeria strain was present; the use of chromogenic agar would have led to the same results. Therefore, the results of the 2002 study could have been interpreted according to the ISO 16140 standard. Nevertheless, it should be noted that the majority of samples processed were raw products (87%) that have been excluded from the scope since 2004. In total, 361 samples contaminated and non‐contaminated with Listeria monocytogenes were tested using:

‐ the EN ISO 11290‐1/A1:2004 reference method, ‐ the VIDAS LMO2 method (with an enrichment step at 30°C).

Artificial contamination was carried out using stressed strains in accordance with the requirements of the EN ISO 16140 standard and the AFNOR Validation Technical Board. These relate to 93 positive results. In total, out of 159 positive Listeria monocytogenes results, 60% were obtained following artificial contamination (see Appendix 3). It must be reiterated that raw products have been excluded from the scope since 2004 and it is difficult to find non‐raw processed products that are positive for Listeria monocytogenes. The various samples analyzed and their results are set out in Appendix 4. The crossed‐out samples are those not taken into account in the calculations in order to balance the number of negative samples with the number of positive samples. The results obtained for the 361 samples analyzed are broken down as follows:

Positive reference method

(R+) Negative reference method

(R‐) Total

Positive alternative method (A+)

Positive agreement (A+/R+) ‐ PA = 148

Positive deviation (R‐/A+) ‐ PD = 3

151

Negative alternative method (A‐)

Negative deviation (A‐/R+) ‐ ND = 5*

Negative agreement (A‐/R‐) ‐ NA = 205*

210

Total 153 208 361

Key: A+ = confirmed positives A‐ = immediate negatives and negatives after confirmation of the presumptive positive * = no unconfirmed VIDAS LMO2 positive results.

All of the results obtained were used to calculate the relative accuracy, relative sensitivity and relative specificity for each of the categories and for all the categories, according to the formulas set out in the EN ISO 16140 standard.



Category PA NA ND PD Sum 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 27 30 2 1 60 95.0 29 93.1 31 96.8

Dairy products 30 37 0 0 67 100 30 100 37 100

Fish products 26 33 2 2 63 93.7 28 92.9 35 94.3

Vegetable 30 40 0 0 70 100 32 100 40 100

Environment 35 37 1 0 73 98.6 36 97.2 37 100

TOTAL 148 177 5 3 333 97.6 153 96.7 180 98.3

NB: For certain product categories, the number of negative samples was greater than the number of positive samples. So as to avoid introducing any bias in the calculations, certain negative results from 2002, in the "dairy products" and "environmental samples" categories, were eliminated. For the alternative method, the percentage values calculated for the following three criteria according to the EN ISO 16140 standard are:

Relative accuracy: AC 97.6%

Relative sensitivity: SP 96.7%

Relative specificity: SE 98.3%

The AFNOR Technical Board stipulates that the sensitivity of both methods should be recalculated accounting for all confirmed positives (this includes additional positives from the alternative method):

Alternative method: Reference method:

(PA + PD) / (PA + PD + ND) = 96.8% (PA + ND) / (PA + PD + ND) = 98.1%

There were eight discrepant results between the reference method and alternative method. The performance of the two methods can be considered to be the same.

2.2. Relative detection level The objective was to determine the level of contamination allowing to obtain 50% of positive results. Various " food product matrix ‐ strain" pairs were studied using in parallel the reference method and the VIDAS LMO2 method, for five categories, with six replicates per contamination level tested. Artificial contamination was carried out in accordance with the requirements of the EN ISO 16140 standard and of the AFNOR Technical Board. The detection levels, calculated using the Spearman‐Kärber method (LOD50), obtained for each "matrix‐strain" combination are as follows:



Matrix Strain Relative detection level of the reference method (CFU / 25 g or 25 ml)

Relative detection level of the alternative

method (CFU / 25 g or 25 ml)

Pasteurized milk L.monocytogenes 1/2b 0.8 [0.4 – 1.3] 0.8 [0.4 – 1.3]

Rillettes L.monocytogenes 1/2c 0.7 [0.4 – 1.2] 0.7 [0.4 – 1.2]

Pan‐fried vegetables L.monocytogenes 4b 0.4 [0.3 – 0.7] 0.4 [0.3 – 0.7]

Breaded fish L.monocytogenes 1/2a 0.6 [0.4 – 0.9] 0.6 [0.4 – 0.9]

Process water L.monocytogenes 1/2c 0.6 [0.3 – 1.2] 0.6 [0.3 – 1.2]

* "Hitchins A. Proposed Use of a 50% Limit of Detection Value in Defining Uncertainty Limits in the Validation of Presence‐Absence Microbial Detection Methods, Draft of December 10, 2003". The same detection level was obtained for the alternative method and for the reference method: it is between 0.3 and 1.3 cells per 25 grams.

2.3. Selectivity The inclusivity and exclusivity of the method was defined by analyzing, respectively, 50 positive strains and 30 negative strains. Reminder (results obtained during the 2002 validation study): The results are set out in Appendix 5. Fifty Listeria monocytogenes strains and 43 non‐Listeria monocytogenes strains, of which 28 did not belong to the Listeria genus, were tested using the VIDAS LMO2 test. All the Listeria monocytogenes strains provided a positive result and no cross‐reactions were observed. This study remains valid with regard to the EN ISO 16140 standard.

2.4. Practicability Practicability is studied based on the 13 criteria defined by the Technical Board by comparing the reference method to the VIDAS LMO2 method. The criteria defined by AFNOR are entered below:

1. Method component packaging mode (see package insert) 2. Reagent volume (see package insert and bottle packaging)

The kits are packaged in 60‐test kits containing: ‐ the LMO2 strips, made of polypropylene, consisting of 10 wells covered with aluminum foil, ‐ the LMO2 SPRs, in aluminum pouches containing 30 units, with a desiccant, ‐ the vial of LMO2 standard, ‐ the vials of positive and negative LMO2 controls, ‐ an MLE card required for calibration of the test.



3. Component storage conditions (see package insert) – Shelf‐life of unopened products (see package insert)

The test storage temperature is 2‐8°C. The shelf‐life of tests is indicated on the kits.

4. Conditions for use after first use (see package insert)

Each reagent should be stored between +2°C and +8°C.

5. Specific equipment or premises required (see package insert)

The equipment required includes: - an incubator at 30°C + 1°C - a water bath of boiling water - a VIDAS automated testing system

6. Reagents ready for use or requiring reconstitution (see package insert)

All reagents are ready for use.

7. Training time for operators with no previous experience of the method

for an operator trained in conventional microbiology techniques, training in the technique takes less than one day.

8. Actual handling time – Flexibility of method with respect to number of samples under analysis

Steps

Mean time for one sample (minutes)

Mean time for 30 samples (minutes)

Standard Alternative Standard Alternative

Preparation, weighing, dilution and grinding

7 7 90 90

Subculture in selective broth 1 1 25 25 Isolation of half‐Fraser and Fraser broth on selective media: Listeria agar and other media

2 / 30 /

Readings 2 / 20 /

Performance of VIDAS test / 4 / 10

TOTAL 12 minutes 0 h 12 m

12 minutes 0 h 12 m

165 minutes 2 h 45 m

125 minutes 2 h 5 m

For positive samples, the time required for confirmations must be added. For the alternative method, the time required for isolation on selective agar, i.e. approximately 1 minute per sample, must be added. The mean time for biochemical confirmation of a suspect colony using a selective agar has been estimated at approximately 5 minutes. The benefit of the alternative method lies notably in the possibility of sorting the negative samples from the suspect samples and thus simplifying the confirmations, as well as in the time saved by technicians when analyzing series of samples.



9. Lead time to obtain results Negative samples

Step Lead time obtained VIDAS LMO2 method

Lead time obtained reference method

ISO 11290‐1

Performance of primary enrichment D0 D0

Inoculations of various secondary enrichment broths (half‐Fraser)

D1 D1

Performance of VIDAS LMO2 test D2 /

Isolation of selective broths on selective agar / D1 & D3

Negative results obtained - if there are no characteristic colonies - if the VIDAS LMO2 test is negative - if the VIDAS LMO2 test is positive and the confirmation

is negative

D2

D3 to D5

D5

Positive samples:

Step Lead time obtained VIDAS LMO2 method

Lead time obtained reference method

ISO 11290‐1

Performance of primary enrichment D0 D0

Inoculations of various secondary enrichment broths D1 D1

Performance of VIDAS LMO2 test and isolation on selective agars

D2 /

Isolation of selective broths on selective agar / D1 & D3

Confirmation tests: Genus - Isolation on TSAYE - Gram stain, catalase Species - CAMP test, hemolysis, TSBYE broth - Use of carbohydrates - Isolation on chromogenic agar

D3 D4

D4 D5 D2

D2 to D5 D3 to D6

D3 to D6 D4 to D7

Positive results obtained - after confirmation with reference method tests - if API strips used - if isolated on chromogenic agar

D10

D5 D3 to D4

D9 to D12



10. Type of operator qualification

Identical level to that required for reference method

11. Steps common to reference method

None

12. Traceability of analysis results

A results sheet is printed stating the reagent references, the date and time, the test result and the sample identification.

13. Laboratory maintenance

The VIDAS user manual provides explanations for certain problems. bioMérieux offers technical support by telephone. Various preventive maintenance contracts are available.



3. Inter‐laboratory study A validation extension was obtained in December 2006 following the completion of the inter‐laboratory study in accordance with the EN ISO 16140 standard. Sixteen laboratories received samples of pasteurized milk. The strain used for contamination was a strain of Listeria monocytogenes (L32), originating from a raw milk cheese. The contamination rates obtained and the estimated precisions are set out in the table below:

Level Samples

Targeted theoretical rate (b/25

ml)

Actual level (b/25 ml of sample)

Estimation of lower contamination limit per 25 ml of sample

Estimation of upper contamination limit per 25 ml of sample

Level 0 6‐7‐8‐14‐15‐19‐20‐21 0 0 / /

Low level 1‐2‐9‐1011‐16‐22‐23 3 4.5 1.2 11.5

High level 3‐4‐5‐12‐13‐17‐18‐24 30 46.6 34 62

As a result of transport conditions, only 14 laboratories carried out the tests, as two laboratories did not receive the samples within the lead time.

‐ Results obtained by participating laboratories Positive results after confirmation obtained with the reference method

Contamination levels

Laboratories L0 L1 L2

Obtained No. of samples Obtained No. of samples Obtained No. of samples

Laboratory A 0 8 8 8 8 8

Laboratory D 0 8 8 8 8 8

Laboratory E 0 8 8 8 8 8

Laboratory F 0 8 4 4 8 8

Laboratory G 0 8 8 8 8 8

Laboratory H 0 8 8 8 8 8

Laboratory I 0 8 8 8 8 8

Laboratory J 0 8 8 8 8 8

Laboratory K 0 8 8 8 8 8

Laboratory L 0 8 8 8 8 8

Laboratory M 0 8 8 8 8 8

Laboratory N 0 8 8 8 8 8

Laboratory O 0 8 8 8 8 8

Laboratory P 0 8 8 8 8 8

Total 0 112 108 108 112 112

(a) (b) (c)

Key: (a): false positive, (b): true positive obtained at level 1, (c): true positive obtained at level 2



Positive results after confirmation obtained with the alternative method

Contamination levels

Laboratories L0 L1 L2

Obtained No. of samples Obtained No. of samples Obtained No. of samples

Laboratory A 0 8 8 8 8 8

Laboratory D 0 8 8 8 8 8

Laboratory E 0 8 8 8 8 8

Laboratory F 0 8 4 4 8 8

Laboratory G 0 8 8 8 8 8

Laboratory H 0 8 8 8 8 8

Laboratory I 0 8 8 8 8 8

Laboratory J 0 8 8 8 8 8

Laboratory K 0 8 8 8 8 8

Laboratory L 0 8 8 8 8 8

Laboratory M 0 8 8 8 8 8

Laboratory N 0 8 8 8 8 8

Laboratory O 0 8 8 8 8 8

Laboratory P 0 8 8 8 8 8

Total 0 112 108 108 112 112

(a) (b) (c)

Key: (a): false positive, (b): true positive obtained at level 1, (c): true positive obtained at level 2 Laboratory F was excluded from the final statistical analysis of the results, as four samples had not been analyzed owing to leaks. The results for the reference method and alternative method were concordant for all 13 laboratories included. The specificity (SP) and sensitivity (SE) rates were as follows:

Level Reference method Alternative method

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

L0 SP% = 100 98 SP% = 100 98

L1 SE% = 100 98 SE% = 100 98

L2 SE% = 100 98 SE% = 100 98

L1+L2 SE% = 100 98 SE% = 100 98

* LCL: low critical value, defined by the EN ISO 16140 standard. Relative accuracy was 100%. No discrepancies were observed between the two methods. Comparison of relative accuracy (AC), specificity (SP) and sensitivity (SE) values

Inter‐laboratory study Comparative study

Relative accuracy (AC) 100% 97.6%

Sensitivity (SE) 100% 96.7%

Specificity (SP) 100% 98.3%

The relative accuracy and specificity values obtained from the inter‐laboratory study are comparable to those of the collaborative study.



The AFNOR Technical Bureau stipulates that the sensitivity of both methods should be recalculated accounting for all confirmed positives (actual positive samples) (this includes additional positives from the alternative method):

Alternative method: Reference method:

Sensitivity (PA + PD) / (PA + PD + ND) = 100% (PA + ND) / (PA + PD + ND) = 100%

Degrees of agreement for each method, at all levels, were identical:


L0 DA % = 100% DA % = 100%

L1 DA % = 100% DA % = 100%

L2 DA % = 100% DA % = 100%

Concordance rates for each method, at all levels, were identical:


L0 Concordance % = 100% Concordance % = 100%



The odds ratios for each method, at all levels, were identical:

Level Alternative method Reference method

L0 COR % = 1.00 COR % = 1.00

L1 COR % = 1.00 COR % = 1.00

L2 COR % = 1.00 COR % = 1.00



4. Conclusions The validation study was performed according to the EN ISO 16140 standard. The comparative study of methods enabled the following results to be obtained:

‐ relative accuracy, relative specificity and relative sensitivity, ‐ relative detection level ‐ inclusivity and exclusivity.

The performance of the VIDAS LMO2 method is equivalent to that of the EN ISO 11290‐1/A1:2004 reference method. This performance was determined by analyzing 333 samples from five product categories. The relative accuracy obtained is 97.6%, the relative sensitivity is 96.7% and the relative specificity is 98.3%, based on the calculations stipulated by the EN ISO 16140 standard. There were eight discrepant results: three positive deviations and five negative deviations. As the samples found to be positive using the alternative method were confirmed positive samples, the sensibility and specificity values were recalculated relative to all of the positive results. The following values were obtained:

‐ 96.8% sensitivity for the alternative method ‐ 98.1% sensitivity for the reference method

The 50% relative detection level of the VIDAS LMO2 method and the reference method was evaluated by artificially contaminating five different products representative of the five categories tested. It is between 0.3 and 1.3 Listeria monocytogenes cells per 25 g or ml of sample for both methods. The method offers good specificity, as all the strains of Listeria monocytogenes were detected (inclusivity) and no cross‐reactions were observed among the Listeria non‐monocytogenes or the non‐Listeria strains tested (exclusivity). The inter‐laboratory study results obtained for all 13 laboratories selected demonstrate that the alternative method and the reference method have equivalent relative accuracy, specificity and sensitivity values in the same level as those obtained in the preliminary study. The variability of the alternative method (degree of agreement, concordance, odds ratio) is identical to that of the reference method, as all of the contaminated samples were found to be negative using both methods.

Signed at Massy, December 19, 2014

François Le Nestour Biology Innovation Unit Manager



APPENDICES



APPENDIX 1

Protocol for the reference method



ISO 11290-1/A1:2004 STANDARD

YES

YES

YES

NO

NO

Incubation for 24 h at 37°C ± 1°C

Incubate for 24 h

Prepare test sample (x g ou x mL)

Dilute to 1:10 in Fraser ½ broth

Isolate onto Listeria agar

OAA and Palcam

Transfer 0,1 mL of Fraser ½

enrichment in 10 mL Fraser 1

Plating on selective Listeria agar : OAA and

Palcam

Re‐incubation 24 h à 37°C ±1°C

Confirmation Response :

Presence of Listeria monocytogenes



NO Response :

Absence of Listeria monocytogenes

Presence of typical

colonies

Presence of typical

colonies



APPENDIX 2

Protocol for the alternative method



VIDAS LMO2 (with an enrichment step at 30°C)

Dilute in 225 ml of half-Fraser broth

Incubate for 24-26 hrs at 30°C ± 1°C

Transfer 1 ml of primary enrichment broth into 10 ml of complete Fraser

medium.

Reincubate, if necessary, for 24 hrs at 37°C ± 1°C.

Prepare the test sample by weighing 25 g of product.

Incubate for 24-26 hrs at 30°C ± 1°C

NO

Presence of characteristic

colonies

Confirmations, as required

Store the secondary enrichment broth at 2-8°C for subsequent confirmation of tests

Place 0.5 ml in a strip and pass it through the VIDAS system.

NO Absence of Listeria monocytogenes

in 25 g Kit results:

positive

Isolate on Palcam or Oxford agar or chromogenic medium

YES

Incubate for 24 hrs at 37°C ± 1°C

YES

YES

NOResponse: Absence of Listeria monocytogenes in 25 g

Presence of characteristic

colonies



APPENDIX 3

List of stressed strains


Code Name Cat Strain

Type of stress Evaluation of

stress

CFU / 25

g Results

N° Name Origin

E1 Water from outlet at sauce station PV2 L144 Listeria innocua 6b Bin surface 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 3,0 +

E2 Steriflow water PV2 L144 Listeria innocua 6b Bin surface 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 3,0 ‐

E4 Water from filter outlet PL1 L28 Listeria monocytogenes ½ Surface sponge 50 minutes at 55°C, 35 minutes at ‐80°C 0,9 2,2 +

E5 Doser rinsing water PL1 L28 Listeria monocytogenes ½ Surface sponge 50 minutes at 55°C, 35 minutes at ‐80°C 0,9 4,4 +

F25 Swab from wall‐floor join PL1 L132 Listeria innocua Cheese counter chopping board 50 minutes at 55°C, 35 minutes at ‐80°C 1,3 1,0 ‐

F26 Cold store floor PL2 L132 Listeria innocua Cheese counter chopping board 50 minutes at 55°C, 35 minutes at ‐80°C 1,3 0,6 ‐

F28 Residue from cheese‐cutting table PL2 L132 Listeria innocua Cheese counter chopping board 50 minutes at 55°C, 35 minutes at ‐80°C ND ND ‐

F29 Water from final rinsing sink PL2 L115 Listeria seeligeri Pool water 50 minutes at 55°C, 35 minutes at ‐80°C ND ND ‐

F30 Process water PL1 L115 Listeria seeligeri Pool water 50 minutes at 55°C, 35 minutes at ‐80°C ND ND ‐

G10 Water from final rinsing sink PL1 L132 Listeria innocua Cheese counter chopping board 50 minutes at 55°C, 35 minutes at ‐80°C 0,8 21,6 +

J1 Pasteurized goat's cheese PL2 L7 Listeria monocytogenes ½ a Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C >0.9 0,2 ‐

J2 Petit Billy goat's cheese PL2 L37 Listeria monocytogenes ½ b Maroilles cheese made with raw milk 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 0,9 ‐

J3 Etorki cheese PC3 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 2,6 +

K5 Pasteurized milk PP1 L37 Listeria monocytogenes ½ b Maroilles cheese made with raw milk 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 20,6 +

K6 Pasteurized milk PP1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,1 3,2 +

K7 Pasteurized milk PP2 L7 Listeria monocytogenes Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 26,0 +

K8 Powdered milk PP3 L37 Listeria monocytogenes ½ b Maroilles cheese made with raw milk 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 28,5 +

K9 Powdered milk PV1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,1 4,0 +

K10 Pasteurized cheese PV1 L37 Listeria monocytogenes ½ b Maroilles cheese made with raw milk 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 20,6 +

K11 Brie cheese PV1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,1 3,2 +

K13 Germain cheese PV2 L37 Listeria monocytogenes ½ b Maroilles cheese made with raw milk 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 20,6 +

K14 Slices of Holland cheese PV2 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,1 2,0 ‐

K15 Brie cheese PV2 L7 Listeria monocytogenes Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 26,0 +

K16 Pasteurized goat's cheese log PV3 L37 Listeria monocytogenes ½ b Maroilles cheese made with raw milk 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 20,6 +

K17 Pasteurized goat's cheese log PL1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,1 3,2 +

L12 Pasteurized milk PL2 mixture with naturally contaminated Chantilly cream +

M1 Kidneys in Madeira sauce PL2 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 7,2 +

M2 Pork spring rolls PL2 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 4,5 +

M3 Chicken wings PP1 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 2,7 +

M4 Blood sausage PP1 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 4,5 ‐

M5 Rillettes PV1 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 7,2 +

M6 Breaded meat stuffed with cheese PP3 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 4,5 +

M7 Sautéed pork with sauce PP3 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 2,7 +

M12 Ray wing PP1 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 8,0 +

M13 Salmon steak with sorrel sauce PP1 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 5,0 +

M14 Waterzooi fish stew PV2 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 5,0 +

M15 Salmon paupiette PV2 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 3,0 +

M16 Shrimps PV2 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 8,0 +

M17 Whelks PL1 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 5,0 +

M18 Crab claws PL1 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 3,0 +

M20 Pasteurized milk PL1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 30 minutes at ‐80°C 0,5 0,2 ‐

M21 Pasteurized milk PL2 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 30 minutes at ‐80°C 0,5 0,1 ‐

M22 Pasteurized St Nectaire cheese PL2 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 30 minutes at ‐80°C 0,5 0,2 ‐

M23 Young Gouda cheese PL2 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 30 minutes at ‐80°C 0,5 0,3 ‐

M24 Pasteurized goat's cheese log PL1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 30 minutes at ‐80°C 0,5 0,3 ‐

M25 Scallops in cream sauce PL1 L5 Listeria monocytogenes ½ a Smoked salmon lardons 50 minutes at 55°C, 35 minutes at ‐80°C 0,2 5,0 ‐

M30 Sausages PL2 L44 Listeria monocytogenes ½ a Dried sausage 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 4,5 +

N1 Basque‐style chicken PL2 L10 Listeria monocytogenes ½ a Rillettes 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 12,3 +

N2 Meat with bolognese sauce PC3 L10 Listeria monocytogenes ½ a Rillettes 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 9,8 +

N3 Cooked merguez sausage PP1 L10 Listeria monocytogenes ½ a Rillettes 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 9,8 +

N4 Rillettes PP1 L10 Listeria monocytogenes ½ a Rillettes 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 6,2 +

N5 Crab PP2 L116 Listeria monocytogenes ½ a Fish in cream sauce 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 3,1 +

N6 Shrimp PP3 L124 Listeria monocytogenes Fillet of perch 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 6,0 +



N7 Scallops in bechamel cream sauce PV1 L116 Listeria monocytogenes ½ a Fish in cream sauce 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 5,0 ‐

N8 Waterzooi fish stew PV1 L116 Listeria monocytogenes ½ a Fish in cream sauce 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 3,1 +

N9 Curried fish kebab PV1 L124 Listeria monocytogenes Fillet of perch 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 6,0 +

N10 Tuna salad PV2 L124 Listeria monocytogenes Fillet of perch 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 7,5 +

N11 Salmon terrine PV2 L116 Listeria monocytogenes ½ a Fish in cream sauce 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 3,1 +

N12 Crab terrine PV2 L124 Listeria monocytogenes Fillet of perch 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 3,8 +

N13 Fish tagine PV2 L116 Listeria monocytogenes ½ a Fish in cream sauce 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 3,7 +

N14 Lobster PV3 L116 Listeria monocytogenes ½ a Fish in cream sauce 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 4,3 +

N15 Sea snails PL1 L124 Listeria monocytogenes Fillet of perch 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 7,5 +

N16 Pan‐fried Mediterranean vegetables PL1 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 5,6 +

N17 Pan‐fried mushrooms and vegetables PL2 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 7,0 ‐

N18 Pan‐fried Mediterranean vegetables PL2 L129 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C >1 <1 ‐

N19 Mixed vegetables PL2 L129 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C >1 <1 ‐

N20 Creamed spinach PP1 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 7,0 ‐

N21 Saffron rice with baby vegetables PP1 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 5,6 ‐

N22 Creole rice PV1 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 3,5 +

N23 Courgette with provençal sauce PP3 L129 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C >1 <1 ‐

N24 Green bean purée PP3 L129 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C >1 <1 ‐

O1 Cooked whelks PP1 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 1,4 ‐

O2 Shrimp PP1 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 1,1 ‐

O3 Salmon terrine PV2 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 1,1 ‐

O4 Salmon terrine with pistachios PV2 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 0,8 ‐

O5 Tuna terrine PV2 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 0,7 +

O6 Tuna mayonnaise PL1 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 1,1 ‐

O7 Seafood paella PL1 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C 1,0 1,1 +

O8 Sautéed veal PL1 L15 Listeria monocytogenes ½ c Beef 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 16,8 +

O9 Cervelas sausage with remoulade dressing PL2 L15 Listeria monocytogenes ½ c Beef 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 21,0 +

O10 Frankfurter sausage PL2 L15 Listeria monocytogenes ½ c Beef 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 16,8 +

O11 Cervelas sausage PL2 L15 Listeria monocytogenes ½ c Beef 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 12,6 +

O12 Cervelas sausage with mustard PL1 L49 Listeria monocytogenes ½ b Chicken liver mousse 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 1,2 +

O13 Alsace sausage PL1 L49 Listeria monocytogenes ½ b Chicken liver mousse 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 0,8 ‐

O14 Cervelas sausage PL2 L49 Listeria monocytogenes ½ b Chicken liver mousse 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 0,9 +

O15 Pasteurized St Nectaire cheese PL2 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 4,5 +

O16 Mimolette cheese PC3 L7 Listeria monocytogenes ½ a Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 0,4 11,2 +

O17 Époisses cheese PP1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 2,7 +

O18 Petit Billy goat's cheese PP1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 2,7 +

O19 St Maure cheese PP2 L7 Listeria monocytogenes ½ a Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 0,4 14,0 +

O20 Goat's cream cheese PP3 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 3,6 +

O21 Egg custard pie PV1 L7 Listeria monocytogenes ½ a Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 0,4 7,0 +

O22 Frozen leek and carrot patties PV1 L47 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 0,9 ‐

O23 Pan‐fried mushrooms and vegetables PV1 L47 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 0,7 ‐

O24 Tuscan purée PV2 L47 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 0,4 ‐

O25 Cooked potatoes PV2 L47 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 0,7 ‐

O26 Frozen fries PV2 L47 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 0,9 ‐

P1 Potted seafood PV2 L20 Listeria monocytogenes ½ Smoked salmon offcuts 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C >1.4 3,8 ‐

P2 Salmon terrine with crème fraîche PV3 L20 Listeria monocytogenes ½ Smoked salmon offcuts 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C >1.4 3,8 +

P3 Salmon terrine with vegetables PL1 L20 Listeria monocytogenes ½ Smoked salmon offcuts 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C >1.4 2,5 +

P4 Minced tuna with peppers PL1 L20 Listeria monocytogenes ½ Smoked salmon offcuts 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C >1.4 5,0 ‐

P5 Pasteurized Tomme cheese PL2 L18 Listeria monocytogenes ½ c Munster cheese rind 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,0 11,0 ‐

P6 Brin de paille cheese PL2 L51 ND ND ‐

P7 Époisses cheese PL2 L51 ND ND ‐

P8 Limousin goat's cheese PP1 L18 Listeria monocytogenes ½ c Munster cheese rind 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,0 8,3 ‐

P9 Pasteurized goat's cheese log PP1 L18 Listeria monocytogenes ½ c Munster cheese rind 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,0 5,5 ‐

P10 Pasteurized goat's cheese log PV1 L51 Listeria monocytogenes ½ b Matured Germain cheese 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C ND ND ‐

P11 Petit Billy goat's cheese PP3 L51 Listeria monocytogenes ½ b Matured Germain cheese 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C ND ND ‐

P12 Pan‐fried mushrooms and vegetables PP3 mixture with naturally contaminated rice +

P13 Frozen broccoli patties PP1 mixture with naturally contaminated rice +



P14 Frozen cauliflower and carrot patties PP1 mixture with naturally contaminated rice +

P15 Frozen leek and carrot patties PV2 L47 Listeria monocytogenes ½ a Fried potatoes 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,8 16,0 +

P16 Pan‐fried "Romaine" vegetables PV2 L47 Listeria monocytogenes ½ a Fried potatoes 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,8 8,0 +

P17 Vegetables for casserole PV2 mixture with naturally contaminated rice +

P18 Diced mixed vegetables PL1 mixture with naturally contaminated rice +

P19 Potatoes and courgettes with sauce PL1 L47 Listeria monocytogenes ½ a Fried potatoes 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,8 12,0 +

P20 Tuscan purée PL1 L47 Listeria monocytogenes ½ a Fried potatoes 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,8 8,0 +

P21 Wheat PL2 L47 Listeria monocytogenes ½ a Fried potatoes 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,8 16,0 +

P22 Braised chicory PL2 L47 Listeria monocytogenes ½ a Fried potatoes 24 hrs at 4°C, then 50 minutes at 55°C, 30 minutes at ‐80°C 1,8 6,4 +

Q1 Pasteurized goat's cheese log PL2 L32 Listeria monocytogenes 4b Munster cheese rind 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 3,3 <1 ‐

Q2 Pasteurized goat's cheese log PL1 L32 Listeria monocytogenes 4b Munster cheese rind 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 3,3 <1 ‐

Q3 Pasteurized brie cheese PL1 L32 Listeria monocytogenes 4b Munster cheese rind 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 3,3 <1 ‐

Q4 Camembert PL2 L32 Listeria monocytogenes 4b Munster cheese rind 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 3,3 <1 ‐

Q5 Shrimps PL2 L12 Listeria monocytogenes ½ a Smoked salmon 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,4 0,4 ‐

Q6 Shrimps PC3 L12 Listeria monocytogenes ½ a Smoked salmon 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,4 0,3 ‐

Q7 Potted salmon PP1 L12 Listeria monocytogenes ½ a Smoked salmon 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,4 0,2 ‐

Q8 Salmon terrine PP1 L12 Listeria monocytogenes ½ a Smoked salmon 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,4 0,3 +

Q9 Country‐style pâté PP2 L53 Listeria monocytogenes ½ c Minced beef burger 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,1 5,7 +

Q10 Ham PP3 L53 Listeria monocytogenes ½ c Minced beef burger 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,1 7,6 +

Q11 Mixed vegetables PV1 L58 Listeria monocytogenes 4b Salad 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,5 2,4 ‐

Q12 Ratatouille PV1 L58 Listeria monocytogenes 4b Salad 24 hrs at 4°C, 50 minutes at 55°C, 30 minutes at ‐80°C 0,5 1,8 ‐

R1 Carré de l'Est cheese PV1 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 6,4 ‐

R2 Brie cheese PV2 L18 Listeria monocytogenes ½ c Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C >1.3 0,2 ‐

R3 Époisses cheese PV2 L18 Listeria monocytogenes ½ c Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C >1.3 0,3 ‐

R4 Petit Billy goat's cheese PV2 L18 Listeria monocytogenes ½ c Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C >1.3 0,2 ‐

R5 Pasteurized goat's cheese log PV2 L62 Listeria monocytogenes Reblochon cheese 50 minutes at 55°C, 35 minutes at ‐80°C 0,6 6,4 ‐

R6 Pasteurized goat's cheese PV3 L18 Listeria monocytogenes ½ c Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C >1.3 0,2 ‐

R7 Camembert PL1 mixture with naturally contaminated raw milk ‐

R8 Époisses cheese PL1 mixture with naturally contaminated raw milk ‐

R9 Petit Billy goat's cheese PL2 mixture with naturally contaminated raw milk ‐

R10 Chabichou goat's cheese PL2 mixture with naturally contaminated raw milk +

R12 Cervelas sausage PL2 L53 Listeria monocytogenes ½ c Minced beef burger 50 minutes at 55°C, 35 minutes at ‐80°C ND 2,7 ‐

R13 Vacuum‐packed crayfish tails PP1 L12 Listeria monocytogenes ½ a Smoked salmon 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 0,5 ‐

R14 Peeled shrimps PP1 L12 Listeria monocytogenes ½ a Smoked salmon 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 0,8 +

R15 Terrine of scallops PV1 L12 Listeria monocytogenes ½ a Smoked salmon 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 0,4 +

R16 Fish fillet with sauce PP3 L12 Listeria monocytogenes ½ a Smoked salmon 50 minutes at 55°C, 35 minutes at ‐80°C 0,7 0,5 +

R17 Frozen fries PP3 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C ND ND ‐

R20 Fried potatoes PP1 mixture with naturally contaminated rice +

R21 Frozen fries PP1 mixture with naturally contaminated rice +

R22 Ratatouille PV2 mixture with naturally contaminated rice +

R23 Mixed vegetables PV2 mixture with naturally contaminated rice +

R24 Frozen peas PV2 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C ND ND ‐

R25 Provencal mixed vegetables PL1 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C ND ND ‐

R26 Vichy carrots PL1 L125 Listeria monocytogenes Pan‐fried vegetables 50 minutes at 55°C, 35 minutes at ‐80°C ND ND ‐

S2 Camembert PL1 L37 Listeria monocytogenes ½ b Maroilles cheese (raw milk) 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 4,0 +

S3 Munster cheese (pasteurized milk) PL2 L32 Listeria monocytogenes 4b Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 0,8 7,6 +

S5 Chabichou goat's cheese PL2 L37 Listeria monocytogenes ½ b Maroilles cheese (raw milk) 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 4,0 +

S6 St Maure cheese PL2 L32 Listeria monocytogenes 4b Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 0,8 11,4 +

S7 Pasteurized goat's cheese PL1 L32 Listeria monocytogenes 4b Munster cheese rind 50 minutes at 55°C, 35 minutes at ‐80°C 0,8 7,6 +

S10 Frozen fries PL2 L58 Listeria monocytogenes 4b Salad 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 3,6 +

S11 Broccoli and carrot patties PC3 L58 Listeria monocytogenes 4b Salad 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 2,4 ‐

S12 Cooked green beans PP1 L58 Listeria monocytogenes 4b Salad 50 minutes at 55°C, 35 minutes at ‐80°C 0,3 2,4 +

T2 Crab PP1 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C >0.8 ND ‐

T3 Shrimps PP2 L20 Listeria monocytogenes ½ Smoked salmon offcuts 50 minutes at 55°C, 35 minutes at ‐80°C >0.8 ND ‐

T4 Zucchini PP3 L129 Listeria monocytogenes ½ a Fried potatoes 50 minutes at 55°C, 35 minutes at ‐80°C 0,5 ND ‐


APPENDIX 4

Relative accuracy, relative specificity and relative sensitivity per sample category

‐ Detailed results



Bacterial burden Ø: no culture L = low M = moderate H = high Breakdown of flora A = pure culture of suspect colonies B = mixture with a majority of suspect colonies C = mixture with a minority of suspect colonies D = mixture with rare suspect colonies E = absence of suspect colonies (x): x colonies characteristic of Listeria if x ≤ 5


Meat products

Product Cat. CA

EN ISO 11290‐1 METHOD VIDAS LMO2 method

Comparison P1

OX1(2002)

OA1(2006) P2

OX1/OA2(2002)

OA2(2006) Identification Results RFV TV

Test

result PAL

OX/Chromo(2002)

OAA(2006) Identification

Final

result

2002 Roast turkey poult PC1 No Ø Ø ‐LE ‐LE / ‐ 0,00 ‐ / / / ‐ =

L6 Tripe with tomatoes PC1 No Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

L7 Foie gras PC1 No +LA +MA +MA +HA L.monocytogenes + 9191 2,29 + +HA +HA L.monocytogenes + =

L8 Foie gras PC1 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

M1 Kidneys in Madeira sauce PC1 Yes +LA +LA +HA +MA L.monocytogenes + 9247 2,42 + +HA +HA L.monocytogenes + =

M2 Pork spring rolls PC1 Yes +MB +MB +HB +MB L.monocytogenes + 9152 2,40 + +M

A +MA L.monocytogenes + =

M3 Chicken wings PC1 Yes +LB(5) +LA(3) +HB +MA L.monocytogenes + 10027 2,63 + +HA +MA L.monocytogenes + =

M4 Blood sausage PC1 Yes Ø Ø Ø Ø / ‐ 1 0,00 ‐ Ø Ø / ‐ =

M6 Breaded meat stuffed with

cheese PC1 Yes +LA +LA +HA +HB L.monocytogenes + 9344 2,45 + +HA +MA L.monocytogenes + =

M7 Sautéed pork with sauce PC1 Yes +LA +LA +HA +MA L.monocytogenes + 8597 2,25 + +HA +MA L.monocytogenes + =

M26 Breaded turkey cutlet PC1 No ‐LE ‐LE ‐LE Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

M27 Sautéed pork with sauce PC1 No Ø ‐LE Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

N1 Basque‐style chicken PC1 Yes +MA +MA +HA +HA L.monocytogenes + 9121 2,33 + +HA +HA L.monocytogenes + =

N2 Meat with bolognese sauce PC1 Yes +MA +MA +HA +MA L.monocytogenes + 9041 2,31 + +HA +HA L.monocytogenes + =

O8 Sautéed veal PC1 Yes +MA +MA +MA +MA L.monocytogenes + 7971 2,04 + +HA +MA L.monocytogenes + =

Q15 Beef bourguignon PC1 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

Q16 Veal cutlet in cream sauce PC1 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

Q17 Sautéed pork with vegetables PC1 No Ø Ø Ø Ø / ‐ 2 0,00 ‐ / / / ‐ =

Q22 Cervelas sausage with

remoulade dressing PC1 No Ø Ø ‐LE ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

2002 Strasbourg sausages PC2 No +HA +HA +HB +HB L.monocytogenes + 1,72 + +HB +HB / +HA L.monocytogenes + =

2002 Strasbourg sausages PC2 No +HA +HA +HB +HB L.monocytogenes + 1,90 + +HB +HB / +HA L.monocytogenes + =

2002 Strasbourg sausages PC2 No ‐HE ‐HE +HB +HB / ‐HE L.welshimeri ‐ 0,00 ‐ / / / ‐ =

M30 Sausages PC2 Yes +LA +LA +MA +MA L.monocytogenes + 8579 2,25 + +HA +MA L.monocytogenes + =

N3 Cooked merguez sausage PC2 Yes +MA +MA +HA +MA L.monocytogenes + 8939 2,29 + +HA +MA L.monocytogenes + =

O9 Cervelas sausage with

remoulade dressing PC2 Yes +MA +LA +HA +MA L.monocytogenes + 8135 2,08 + +HA +MA L.monocytogenes + =

O10 Frankfurter sausage PC2 Yes +MA +MA +HA +MA L.monocytogenes + 8150 2,09 + +HA +MA L.monocytogenes + =

O11 Cervelas sausage PC2 Yes +MA +MA +MA +MA L.monocytogenes + 8293 2,12 + +HA +MA L.monocytogenes + =

O12 Cervelas sausage with

mustard PC2 Yes +LA(1) Ø +HA +MA L.monocytogenes + 11158 2,86 + +HA +MA L.monocytogenes + =

O13 Alsace sausage PC2 Yes ‐LE Ø Ø Ø / ‐ 1 0,00 ‐ / / / ‐ =

O14 Cervelas sausage PC2 Yes Ø Ø Ø Ø / ‐ 1240 0,31 + +M

A +LA L.monocytogenes + PS

P29 Cooked Montbéliard sausages PC2 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

Q18 Strasbourg sausages with

vinaigrette PC2 No Ø Ø Ø ‐LE / ‐ ‐3 0,00 ‐ / / / ‐ =

Q20 Cervelas sausage PC2 No Ø Ø Ø Ø / ‐ ‐4 0,00 ‐ / / / ‐ =

Q21 Frankfurter sausage PC2 No Ø Ø ‐ME ‐LE / ‐ 0 0,00 ‐ / / / ‐ =

R11 Strasbourg sausages PC2 No ‐LE Ø Ø ‐LE / ‐ ‐2 0,00 ‐ / / / ‐ =

2002 Duck terrine PC3 No +MA +MA +HA +HA L.monocytogenes + 2,38 + +HA +HA L.monocytogenes + =

2002 Pig's head with parsley PC3 No +MA +MB +HA +HB / +HA L.monocytogenes + 2,06 + +HB +HB / +HA L.monocytogenes + =

2002 Pork "friton" pâté PC3 No +HA +HA +MB +MB L.monocytogenes

L.innocua + 2,02 + +HA +HA / +HB

L.monocytogenes

L.innocua + =

2002 Foie gras PC3 No +HA +HB +HA +HB / +HA L.monocytogenes + 1,40 + +HA +HB / +HA; +HC L.monocytogenes + =

2002 Pâté PC3 No +MB +MB +MB ‐ME / ‐LE L.welshimeri ‐ 0,00 ‐ / / / ‐ =

2002 Topside ham PC3 No +MB +MB +HB +HB / ‐LE L.welshimeri ‐ 0,00 ‐ / / / ‐ =

2002 Pig's head pâté PC3 No ‐LE ‐ME Ø ‐HE / ‐ 0,00 ‐ / / / ‐ =

2002 Ham PC3 No Ø ‐ME ‐LE ‐HE / ‐ 0,00 ‐ / / / ‐ =



2002 Ham PC3 No Ø ‐LE Ø ‐HE / ‐ 0,00 ‐ / / / ‐ =

2002 Mortadella sausage PC3 No Ø Ø ‐ME ‐ME / ‐ 0,00 ‐ / / / ‐ =

L2 Spreadable sausage PC3 No +MB +MB +HA +MB L.monocytogenes

L.innocua + 10239 2,55 + +HA +MA

L.monocytogenes

L.innocua + =

L3 Pig's head pâté PC3 No +HB ‐HA +HA ‐HA L.innocua ‐ ‐1 0,00 ‐ / / / ‐ =

L4 Liver pâté PC3 No Ø ‐LE ‐ME ‐ME / ‐ ‐2 0,00 ‐ / / / ‐ =

L5 Dried sausage PC3 No +LA ‐MB +MB ‐HA L.innocua ‐ ‐2 0,00 ‐ / / / ‐ =

L9 Country‐style pâté PC3 No Ø ‐LE +MA +MA L.monocytogenes + 0 0,00 ‐ Ø Ø / ‐ FN

M5 Rillettes PC3 Yes +MB +MB +HA +HA L.monocytogenes + 9709 2,54 + +HA +MA L.monocytogenes + =

M8 Jellied tongue PC3 No +MB +MB +HC +MD L.monocytogenes + 6536 1,71 + +HA +HA L.monocytogenes + =

M9 Liver pâté PC3 No ‐ME ‐ME +HA +MA L.monocytogenes + 11331 2,57 + +M


M10 Pig's head pâté PC3 No ‐HE ‐ME ‐HE ‐ME / ‐ 1 0,00 ‐ ‐ME ‐ME / ‐ =

M11 Spreadable sausage PC3 No ‐LE ‐LE ‐HE ‐ME / ‐ ‐1 0,00 ‐ ‐HE ‐ME / ‐ =

N4 Rillettes PC3 Yes +LA +MA +HA +MA L.monocytogenes + 9108 2,33 + +M


Q9 Country‐style pâté PC3 Yes +LA +LB +MA +MB L.monocytogenes + 9262 2,37 + +HA +HA L.monocytogenes + =

Q10 Ham PC3 Yes +LA +LA +HA +HA L.monocytogenes + 93 0,02 ‐ ‐ME ‐LE / ‐ FN

Q19 Garlic sausage PC3 No Ø Ø ‐LE ‐LE / ‐ 0 0,00 ‐ / / / ‐ =

R12 Cervelas sausage PC3 Yes Ø Ø Ø Ø / ‐ 36 0,00 ‐ / / / ‐ =



Dairy Products

Product Cat. CA


Comparison P1

OX1(2002)

OA1(2006) P2

OX1/OA2(2002)


Test

result PAL

OX/Chromo(2002)


Final

result

2002 Cheese with mixed herbs PL1 No Ø ‐LE Ø ‐ME / ‐ 0,00 ‐ / / / ‐ =

2002 Cheese with mixed herbs PL1 No ‐LE ‐LE Ø ‐ME / ‐ 0,00 ‐ / / / ‐ =



2002 Cheese with mixed herbs PL1 No Ø ‐LE Ø ‐ME / ‐ 0,00 ‐ / / / ‐ =

K10 Pasteurized cheese PL1 Yes +LA +LA +HA +MA L.monocytogenes + 9129 2,27 + +HA +MA L.monocytogenes + =

K11 Brie cheese PL1 Yes +LA +LA(3) +HA +MA L.monocytogenes + 11013 2,75 + +M

A

+MA L.monocytogenes + =

K13 Germain cheese PL1 Yes +MA +MA +MA +MA L.monocytogenes + 10309 2,57 + +HA +HA L.monocytogenes + =

K14 Slices of Holland cheese PL1 Yes Ø Ø ‐LE Ø / ‐ 0 0,00 ‐ / / / ‐ =

K15 Brie cheese PL1 Yes +LB +LB +HB +MA L.monocytogenes + 9386 2,34 + +HB +HA L.monocytogenes + =

Q3 Pasteurized brie cheese PL1 Yes Ø Ø Ø ‐ME / ‐ 1 0,00 ‐ / / / ‐ =

Q4 Camembert PL1 Yes Ø Ø Ø Ø / ‐ 14 0,00 ‐ / / / ‐ =

R1 Carré de l'Est cheese PL1 Yes ‐LE ‐LE ‐ME ‐LE / ‐ 6 0,00 ‐ / / / ‐ =

R2 Brie cheese PL1 Yes ‐ME ‐ME ‐HE ‐ME / ‐ 2 0,00 ‐ / / / ‐ =

R3 Époisses cheese PL1 Yes ‐LE Ø ‐LE ‐LE / ‐ 1 0,00 ‐ / / / ‐ =

M22 Pasteurized St Nectaire

cheese

PL1 Yes ‐ME ‐ME ‐LE Ø / ‐ 3 0,00 ‐ ‐LE Ø / ‐ =

M23 Young Gouda cheese PL1 Yes ‐LE ‐LE ‐LE Ø / ‐ ‐2 0,00 ‐ Ø Ø / ‐ =

O15 Pasteurized St Nectaire

cheese

PL1 Yes +LB +LC(1) +HA +MA L.monocytogenes + 10651 2,73 + +M

A


O16 Mimolette cheese PL1 Yes ‐LE ‐LE +HB +MA L.monocytogenes + 10521 2,69 + +HB +MA L.monocytogenes + =

O17 Époisses cheese PL1 Yes +LB(2) ‐LE +MB +MA L.monocytogenes + 10006 2,56 + +M

A


P5 Pasteurized Tomme cheese PL1 Yes Ø ‐LE Ø ‐ME / ‐ 2 0,00 ‐ / / / ‐ =

P6 Brin de paille cheese PL1 Yes Ø ‐ME Ø ‐ME / ‐ 8 0,00 ‐ / / / ‐ =

P7 Époisses cheese PL1 Yes Ø Ø ‐LE Ø / ‐ 1 0,00 ‐ / / / ‐ =

R7 Camembert PL1 Yes ‐LE ‐ME Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

R8 Époisses cheese PL1 Yes Ø Ø ‐ME ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

S2 Camembert PL1 Yes +LB +LB +MB +MA L.monocytogenes + 11461 3,10 + +HA +MB L.monocytogenes + =

S3 Munster cheese made with

pasteurized milk

PL1 Yes +LB +MC +HA +MA L.monocytogenes + 9406 2,54 + +HA +MA L.monocytogenes + =

U1 Époisses cheese PL1 No +LA +MA +MA +MA L.monocytogenes + 4393 1,13 + +HA +MA L.monocytogenes + =

U2 Époisses cheese PL1 No ‐LE ‐LE ‐LE ‐LE / ‐ 1 0,00 ‐ / / / ‐ =

U3 Reblochon cheese PL1 No Ø ‐LE Ø Ø / ‐ 5 0,00 ‐ / / / ‐ =

U5 Munster cheese made with

pasteurized milk

PL1 No Ø ‐LE Ø Ø / ‐ ‐5 0,00 ‐ / / / ‐ =

2002 Creamy goat's cheese PL2 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Chevrac goat's cheese PL2 No Ø ‐LE Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Creamy goat's cheese PL2 No Ø ‐LE Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Creamy goat's cheese PL2 No ‐LE ‐LE ‐ME ‐ME / ‐ 0,00 ‐ / / / ‐ =




2002 Creamy goat's cheese PL2 No Ø ‐LE Ø ‐HE / ‐ 0,00 ‐ / / / ‐ =

J1 Pasteurized goat's cheese PL2 Yes Ø Ø Ø ‐LE / ‐ ‐2 0,00 ‐ / / / ‐ =

J2 Petit Billy goat's cheese PL2 Yes Ø Ø Ø ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

J3 Etorki cheese PL2 Yes +LA(1) +LB +HA +MB L.monocytogenes + 10964 2,88 + +M

A


K16 Pasteurized goat's cheese log PL2 Yes Ø ‐LE +HA +MA L.monocytogenes + 1362 0,34 + +M

A


K17 Pasteurized goat's cheese log PL2 Yes +LA +LA +HA +MA L.monocytogenes + 7984 1,99 + +HA +MA L.monocytogenes + =



L1 Fresh goat's cheese PL2 No ‐LE ‐LE ‐LE Ø / ‐ ‐2 0,00 ‐ ‐LE Ø / ‐ =

M24 Pasteurized goat's cheese log PL2 Yes Ø Ø Ø Ø / ‐ 28 0,00 ‐ Ø Ø / ‐ =

O18 Petit Billy goat's cheese PL2 Yes +LA +LA +HA +MA L.monocytogenes + 8171 2,09 + +HA +HA L.monocytogenes + =

O19 St Maure cheese PL2 Yes +LC(2) +LB +HB +MA L.monocytogenes + 9546 2,44 + +M

B

+HA L.monocytogenes + =

O20 Goat's cream cheese PL2 Yes Ø +LA(2) +MA +MA L.monocytogenes + 8512 2,18 + +HA +MA L.monocytogenes + =

P8 Limousin goat's cheese PL2 Yes Ø Ø Ø Ø / ‐ 17 0,00 ‐ / / / ‐ =

P9 Pasteurized goat's cheese log PL2 Yes Ø Ø Ø Ø / ‐ ‐4 0,00 ‐ / / / ‐ =

P10 Pasteurized goat's cheese log PL2 Yes ‐LE ‐LE ‐LE Ø / ‐ 10 0,00 ‐ / / / ‐ =

P11 Petit Billy goat's cheese PL2 Yes Ø Ø Ø ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

Q1 Pasteurized goat's cheese log PL2 Yes Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

Q2 Pasteurized goat's cheese log PL2 Yes Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

R4 Petit Billy goat's cheese PL2 Yes Ø Ø Ø Ø / ‐ 3 0,00 ‐ / / / ‐ =

R5 Pasteurized goat's cheese log PL2 Yes Ø Ø Ø Ø / ‐ 6 0,00 ‐ / / / ‐ =

R6 Pasteurized goat's cheese PL2 Yes ‐LE ‐LE ‐LE Ø / ‐ 2 0,00 ‐ / / / ‐ =

R9 Petit Billy goat's cheese PL2 Yes Ø Ø Ø ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

R10 Chabichou goat's cheese PL2 Yes +LA(1) Ø +HA +MB L.monocytogenes + 365 0,09 + +M

A


S5 Chabichou goat's cheese PL2 Yes +LA +LA +HB +MA L.monocytogenes + 9157 2,47 + +HA +MA L.monocytogenes + =

S6 St Maure cheese PL2 Yes +LB +MA +HB +MA L.monocytogenes + 11370 3,07 + +M

A


S7 Pasteurized goat's cheese PL2 Yes +LA +LA +HA +HA L.monocytogenes + 9276 2,51 + +HA +HA L.monocytogenes + =

T8 Goat's cheese PL2 No Ø Ø Ø Ø / ‐ ‐4 0,00 ‐ / / / ‐ =

2002 Organic yogurt PL3 No Ø Ø Ø ‐ME / ‐ 0,00 ‐ / / / ‐ =

2002 Low‐fat yogurt PL3 No Ø Ø Ø ‐ME / ‐ 0,00 ‐ / / / ‐ =

K1 Chantilly cream puff PL3 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

K2 Profiteroles PL3 No +MA +MA +MA +MA L.monocytogenes + 8534 2,13 + +HA +HA L.monocytogenes + =

K3 Cherry tartlets PL3 No Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

K4 Strawberry tartlets PL3 No Ø Ø Ø Ø / ‐ 1 0,00 ‐ / / / ‐ =

K5 Pasteurized milk PL3 Yes +MA +LA +HA +MA L.monocytogenes + 9329 2,32 + +HA +MA L.monocytogenes + =

K6 Pasteurized milk PL3 Yes +LA +LA +HA +MA L.monocytogenes + 10224 2,55 + +HA +MA L.monocytogenes + =

K7 Pasteurized milk PL3 Yes +LA +LA +HA +MA L.monocytogenes + 8530 2,13 + +M

A


K8 Powdered milk PL3 Yes +LA +LA +MA +MA L.monocytogenes + 9895 2,47 + +HA +MA L.monocytogenes + =

K9 Powdered milk PL3 Yes +LA +LA +MA +MA L.monocytogenes + 8574 2,14 + +HA +MA L.monocytogenes + =

L10 Profiteroles PL3 No +MA +MA +HA +MA L.monocytogenes + 8186 2,04 + +M

A


L11 Fruit tartlet PL3 No Ø Ø ‐ME ‐LE / ‐ 8 0,00 ‐ / / / ‐ =

L12 Pasteurized milk PL3 Yes +MA +MA +HA +MA L.monocytogenes + 10143 2,53 + +HA +MA L.monocytogenes + =

M20 Pasteurized milk PL3 Yes Ø Ø ‐LE ‐LE / ‐ ‐2 0,00 ‐ Ø ‐LE / ‐ =

M21 Pasteurized milk PL3 Yes Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ Ø Ø / ‐ =

O21 Egg custard pie PL3 Yes +LA +LA +HA +MA L.monocytogenes + 9841 2,52 + +HA +MA L.monocytogenes + =

U8 Milk PL3 No +MA +MA +HA +MA L.monocytogenes + 10768 2,78 + +HA +MA L.monocytogenes + =



Seafoods

Product Cat. CA


Comparison P1

OX1(2002)

OA1(2006) P2

OX1/OA2(2002)


Test

result PAL

OX/Chromo(2002)


Final

result

L13 Shrimps PP1 No Ø ‐LE Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

L14 Shrimps PP1 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

L15 Shrimps PP1 No +MA +MB +HA +MA L.monocytogenes + 8403 2,09 + +HA +MA L.monocytogenes + =

L16 Shrimps PP1 No Ø ‐LE ‐LE ‐LE / ‐ 1 0,00 ‐ / / / ‐ =

M16 Shrimps PP1 Yes +MD +MB +HB +MA L.monocytogenes + 9898 2,59 + +M

A


M17 Whelks PP1 Yes +MA +MB +HA +MA L.monocytogenes + 8540 2,24 + +HA +MA L.monocytogenes + =

M18 Crab claws PP1 Yes +LA +MD +MA +MA L.monocytogenes + 9922 2,60 + +HA +MA L.monocytogenes + =

M25 Scallops in cream sauce PP1 Yes Ø ‐LE Ø Ø / ‐ ‐1 0,00 ‐ Ø Ø / ‐ =

N5 Crab PP1 Yes Ø +LC(1) +HA +MA L.monocytogenes + 9362 2,40 + +HA +HA L.monocytogenes + =

N6 Shrimp PP1 Yes +MD(2

)

‐LE +HA +MB L.monocytogenes + 9602 2,20 + +HA +HA L.monocytogenes + =

N14 Lobster PP1 Yes +LA(2) +LD(1) +HA +MB L.monocytogenes + 9381 2,40 + +HA +MB L.monocytogenes + =

N15 Sea snails PP1 Yes Ø ‐ME Ø Ø / ‐ 6494 1,66 + +M

A

+MA L.monocytogenes + PS

O1 Cooked whelks PP1 Yes Ø ‐LE Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

O2 Shrimp PP1 Yes Ø ‐ME Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

Q5 Shrimps PP1 Yes ‐ME ‐ME Ø ‐ME / ‐ 1 0,00 ‐ / / / ‐ =

Q6 Shrimps PP1 Yes Ø ‐LE ‐ME ‐LE / ‐ ‐3 0,00 ‐ / / / ‐ =

R13 Vacuum‐packed crayfish tails PP1 Yes Ø ‐ME Ø ‐LE / ‐ ‐2 0,00 ‐ / / / ‐ =

R14 Peeled shrimps PP1 Yes Ø ‐ME +HA +MA L.monocytogenes + 1 0,00 ‐ +LA +LB L.monocytogenes ‐ FN

R27 Marinated crayfish PP1 No ‐LE ‐LE Ø Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

R28 Marinated crayfish PP1 No ‐LE Ø ‐LE ‐LE / ‐ ‐3 0,00 ‐ / / / ‐ =

T1 Large shrimps PP1 No +MA +MB +HA +HA L.monocytogenes + 2808 0,72 + +M

A

+LA L.monocytogenes + =

T2 Crab PP1 Yes Ø ‐LE Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

T3 Shrimps PP1 Yes ‐LE ‐LE Ø ‐LE / ‐ ‐2 0,00 ‐ / / / ‐ =

2002 Tuna tartare PP2 No +LA +HC +HA +HA L.monocytogenes + 0,15 + +HB +HB / +HA L.monocytogenes + =

2002 Tuna tartare PP2 No +LA +LC +HB +HB / +HA L.monocytogenes + 0,22 + +HB +HB / +HA L.monocytogenes + =

N11 Salmon terrine PP2 Yes +LB(5) +LB +HA +MA L.monocytogenes + 10595 2,71 + +HA +HA L.monocytogenes + =

N12 Crab terrine PP2 Yes +LA +LA +HA +MA L.monocytogenes + 7588 1,94 + +HA +MA L.monocytogenes + =

O3 Salmon terrine PP2 Yes Ø Ø Ø ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

O4 Salmon terrine with pistachios PP2 Yes Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

O5 Tuna terrine PP2 Yes Ø Ø +HB +MA L.monocytogenes + 10433 2,67 + +LD +LD L.monocytogenes + =

P1 Potted seafood PP2 Yes Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

P2 Salmon terrine with crème

fraîche

PP2 Yes +LA(4) Ø +HA +MA L.monocytogenes + 11500 2,94 + +M

A


P3 Salmon terrine with

vegetables

PP2 Yes Ø Ø +HA +MA L.monocytogenes + 8701 2,23 + +M

A


P4 Minced tuna with peppers PP2 Yes Ø Ø ‐ME Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

P30 Taramasalata PP2 No Ø Ø +HA +MA L.monocytogenes + 10235 2,62 + +M

A


Q7 Potted salmon PP2 Yes Ø Ø Ø Ø / ‐ 1 0,00 ‐ / / / ‐ =

Q8 Salmon terrine PP2 Yes +LA(1) +LA(1) +HA +MA L.monocytogenes + 10518 2,69 + +HA +MA L.monocytogenes + =

Q23 Terrine of scallops PP2 No Ø Ø Ø Ø / ‐ 4 0,00 ‐ / / / ‐ =

Q24 Potted seafood PP2 No Ø Ø Ø Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

Q25 Terrine of scallops and

crayfish

PP2 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

Q26 Potted tuna PP2 No Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

R15 Terrine of scallops PP2 Yes Ø Ø +HA +MA L.monocytogenes + 9025 2,35 + +HB +MB L.monocytogenes + =

M12 Ray wing PP3 Yes +MA +MA +HA +MA L.monocytogenes + 8738 2,29 + +HA +MA L.monocytogenes + =



M13 Salmon steak with sorrel

sauce

PP3 Yes +LA +MA +HB +MA L.monocytogenes + 9724 2,55 + +HA +MA L.monocytogenes + =

M14 Waterzooi fish stew PP3 Yes +MA +MA +HA +MA L.monocytogenes + 9994 2,62 + +HA +MA L.monocytogenes + =

M15 Salmon paupiette PP3 Yes +MA +MA +HA +HA L.monocytogenes + 8748 2,29 + +HA +MA L.monocytogenes + =

M28 Ray wing PP3 No Ø ‐LE Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

N7 Scallops in bechamel cream

sauce

PP3 Yes Ø Ø Ø ‐LE / ‐ ‐2 0,00 ‐ / / / ‐ =

N8 Waterzooi fish stew PP3 Yes Ø Ø Ø Ø / ‐ 1346 0,34 + +M

A

+LA L.monocytogenes + PS

N9 Curried fish kebab PP3 Yes +LA +LA +HA +MA L.monocytogenes + 8624 2,21 + +M

A


N10 Tuna salad PP3 Yes +LA +LA +HA +MA L.monocytogenes + 7563 1,93 + +HA +MA L.monocytogenes + =

N13 Fish tagine PP3 Yes Ø Ø +MA +MA L.monocytogenes + 146 0,03 ‐ +M

A

+LA L.monocytogenes ‐ FN

O6 Tuna mayonnaise PP3 Yes Ø ‐LE Ø ‐LE / ‐ ‐2 0,00 ‐ / / / ‐ =

O7 Seafood paella PP3 Yes +MA +MA +HB +MA L.monocytogenes + 7952 2,03 + +HA +MA L.monocytogenes + =

Q27 Waterzooi fish stew PP3 No Ø ‐LE Ø Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

R16 Fish fillet with sauce PP3 Yes +LB +LB +HA +HA L.monocytogenes + 10456 2,73 + +HA +HA L.monocytogenes + =

R29 Calamari with Armoricaine

sauce

PP3 No ‐LE ‐LE ‐LE Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

S13 Fillet of ray with crab sauce PP3 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

S14 Monkfish with Armoricaine

sauce

PP3 No ‐LE Ø ‐LE Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

S15 Fish stew PP3 No Ø ‐LE Ø ‐LE / ‐ ‐2 0,00 ‐ / / / ‐ =

T5 Mixture of salmon,

vegetables, pasta

PP3 No Ø Ø Ø Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

T6 Salmon lasagna PP3 No Ø Ø Ø Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

T7 Cooked salmon PP3 No Ø Ø Ø Ø / ‐ ‐3 0,00 ‐ / / / ‐ =



Vegetables

Product Cat. CA


Comparison P1

OX1(2002)

OA1(2006) P2

OX1/OA2(2002)


Test

result PAL

OX/Chromo(2002)


Final

result

2002 Frozen fried potatoes PV1 No +MA +MA +HB +HB / +HA L.monocytogenes + 1,79 + +HA +HA / +HB L.monocytogenes + =

2002 Frozen fried potatoes PV1 No +MA +MA +HA +HB / +MB L.monocytogenes + 2,02 + +HA +HA L.monocytogenes + =

2002 Frozen fries PV1 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Frozen fries PV1 No Ø ‐LE Ø Ø / ‐ 0,00 ‐ / / / ‐ =

L17 Frozen fries PV1 No +MB +MB +HB +MB L.monocytogenes + 8102 2,02 + +HA +HB L.monocytogenes + =

L18 Frozen fries PV1 No ‐LE ‐ME Ø ‐ME / ‐ ‐3 0,00 ‐ / / / ‐ =

L19 Frozen fries PV1 No Ø ‐LE Ø ‐ME / ‐ ‐2 0,00 ‐ / / / ‐ =

L20 Frozen fries PV1 No ‐LE ‐ME ‐ME ‐ME / ‐ ‐2 0,00 ‐ / / / ‐ =

M19 Frozen fries PV1 No ‐LE ‐LE ‐LE ‐LE / ‐ ‐4 0,00 ‐ ‐ME ‐ME / ‐ =

M29 Cooked potatoes PV1 No Ø Ø Ø ‐LE / ‐ 5 0,00 ‐ / / / ‐ =

O25 Cooked potatoes PV1 Yes ‐LE Ø ‐ME Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

O26 Frozen fries PV1 Yes Ø ‐ME Ø ‐LE / ‐ 1 0,00 ‐ / / / ‐ =

P23 Frozen fries PV1 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

P24 Fried potatoes PV1 No +LA +LB +MB +MB L.monocytogenes + 7543 1.93 + +M

B


P25 Frozen fries PV1 No ‐LE ‐LE ‐ME ‐ME / ‐ ‐3 0,00 ‐ / / / ‐ =

P26 Fried potatoes PV1 No +MB +MA +MB +MA L.monocytogenes + 8295 2,12 + +HA +MA L.monocytogenes + =

P27 Frozen fries PV1 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

Q13 Frozen fries PV1 No Ø ‐ME ‐ME ‐ME / ‐ 0 0,00 ‐ / / / ‐ =

Q14 Fried potatoes PV1 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

R17 Frozen fries PV1 Yes Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

R18 Potato fries PV1 No +MB +MA +MB +MB L.monocytogenes + 7156 1,87 + +HB +MA L.monocytogenes + =

R19 Fried potatoes PV1 No ‐LE Ø ‐ME Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

R20 Fried potatoes PV1 Yes +HA +HA +HA +HA L.monocytogenes + 8969 2,34 + +HA +HA L.monocytogenes + =

R21 Frozen fries PV1 Yes +HA +HA +HA +HA L.monocytogenes + 9076 2,37 + +HA +HA L.monocytogenes + =

S10 Frozen fries PV1 Yes +MB +MC +MB +MD L.monocytogenes + 8795 2,38 + +HA +MC L.monocytogenes + =

U4 Frozen fries PV1 No +MA +MA +HA +HA L.monocytogenes + 10950 2,83 + +HA +HA L.monocytogenes + =

2002 Fried rice PV2 No +HA +HB +HA +HA L.monocytogenes + 2,42 + +HA +HB / +HA L.monocytogenes + =

2002 Fried rice PV2 No +HA +HA +HA +HA L.monocytogenes + 2,92 + +HA +HB / +HA L.monocytogenes + =

2002 Pan‐fried Mediterranean

vegetables

PV2 No Ø Ø ‐ME ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Pan‐fried mushrooms PV2 No ‐LE ‐LE ‐LE ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Pan‐fried vegetables PV2 No Ø ‐LE Ø ‐ME / ‐ 0,00 ‐ / / / ‐ =

N16 Pan‐fried Mediterranean

vegetables

PV2 Yes Ø ‐LE +HA +MA L.monocytogenes + 930 0,23 + +M

A

+LA L.monocytogenes + =

N17 Pan‐fried mushrooms and

vegetables

PV2 Yes Ø ‐LE Ø ‐LE / ‐ 1 0,00 ‐ / / / ‐ =

N18 Pan‐fried Mediterranean

vegetables

PV2 Yes Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

N19 Mixed vegetables PV2 Yes ‐ME ‐ME ‐ME ‐ME / ‐ ‐3 0,00 ‐ / / / ‐ =

O23 Pan‐fried mushrooms and

vegetables

PV2 Yes ‐LE ‐LE Ø ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

P12 Pan‐fried mushrooms and

vegetables

PV2 Yes +MA +MB +MA +LB L.monocytogenes + 9989 2,56 + +M

A

+MB L.monocytogenes + =

P16 Pan‐fried "Romaine"

vegetables

PV2 Yes +LA +LB +HB +MB L.monocytogenes + 8247 2,11 + +HA +MA L.monocytogenes + =

P17 Vegetables for casserole PV2 Yes +MA +MA +MA +MA L.monocytogenes + 8351 2,14 + +HA +MA L.monocytogenes + =

P18 Diced mixed vegetables PV2 Yes +MA +MA +HA +HA L.monocytogenes + 8725 2,23 + +M

A


Q11 Mixed vegetables PV2 Yes Ø Ø Ø ‐ME / ‐ 2 0,00 ‐ / / / ‐ =

Q12 Ratatouille PV2 Yes Ø ‐LE ‐LE Ø / ‐ ‐2 0,00 ‐ / / / ‐ =



Q28 Pan‐fried "Romaine"

vegetables

PV2 No ‐LE ‐LE ‐LE Ø / ‐ 0 0,00 ‐ / / / ‐ =

R22 Ratatouille PV2 Yes +HA +HA +HB +HB L.monocytogenes + 9405 2,45 + +HA +MA L.monocytogenes + =

R23 Mixed vegetables PV2 Yes +MA +MA +MB +MB L.monocytogenes + 9348 2,44 + +HA +MA L.monocytogenes + =

R24 Frozen peas PV2 Yes ‐LE ‐LE ‐LE ‐LE / ‐ ‐3 0,00 ‐ / / / ‐ =

R25 Provencal mixed vegetables PV2 Yes ‐LE ‐LE ‐LE ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

T4 Zucchini PV2 Yes ‐LE Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

2002 Creamed spinach PV3 No +MB +MB +HB +HB L.monocytogenes + 2,86 + +HB +HB L.monocytogenes + =

2002 Tabbouleh PV3 No ‐LE ‐ME ‐HE ‐HE / ‐ 0,00 ‐ / / / ‐ =

2002 Red beetroot PV3 No Ø ‐LE Ø ‐HE / ‐ 0,00 ‐ / / / ‐ =

N20 Creamed spinach PV3 Yes Ø ‐ME Ø ‐ME / ‐ ‐4 0,00 ‐ / / / ‐ =

N21 Saffron rice with baby

vegetables

PV3 Yes ‐LE ‐ME ‐HE ‐ME / ‐ ‐2 0,00 ‐ / / / ‐ =

N22 Creole rice PV3 Yes Ø +LA(1) +MA +MA L.monocytogenes + 11331 2,90 + +HA +MA L.monocytogenes + =

N23 Courgette with provençal

sauce

PV3 Yes ‐ME ‐ME ‐HE ‐ME / ‐ ‐4 0,00 ‐ / / / ‐ =

N24 Green bean purée PV3 Yes ‐LE ‐ME ‐LE ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

N25 Rice and vegetables PV3 No +LA +LA +HA +MA L.monocytogenes + 7558 1,93 + +HA +MA L.monocytogenes + =

O22 Frozen leek and carrot patties PV3 Yes ‐LE ‐LE ‐ME ‐ME / ‐ ‐1 0,00 ‐ / / / ‐ =

O24 Tuscan purée PV3 Yes Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

P13 Frozen broccoli patties PV3 Yes +LA +LA +MA +MA L.monocytogenes + 6783 1,73 + +M

A


P14 Frozen cauliflower and carrot

patties

PV3 Yes +MA +MA +HA +MA L.monocytogenes + 8803 2,25 + +HA +HA L.monocytogenes + =

P15 Frozen leek and carrot patties PV3 Yes +LB(2) +LB(1) +HB +MB L.monocytogenes + 10297 2,64 + +HB +HB L.monocytogenes + =

P19 Potatoes and courgettes with

sauce

PV3 Yes +LA +LA +HA +MA L.monocytogenes + 7608 1,95 + +HA +HA L.monocytogenes + =

P20 Tuscan purée PV3 Yes +LA +LA +HA +MA L.monocytogenes + 7651 1,96 + +HA +MA L.monocytogenes + =

P21 Wheat PV3 Yes +LA +LA +HA +MA L.monocytogenes + 7960 2,04 + +HA +MA L.monocytogenes + =

P22 Braised chicory PV3 Yes +LA +LA(2) +MA +MA L.monocytogenes + 9418 2,41 + +M

A


P28 Farfalle PV3 No Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

R26 Vichy carrots PV3 Yes Ø Ø ‐LE ‐LE / ‐ ‐1 0,00 ‐ / / / ‐ =

S11 Broccoli and carrot patties PV3 Yes Ø Ø ‐ME Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

S12 Cooked green beans PV3 Yes +LD ‐ME +HB +MB L.monocytogenes + 8379 2,26 + +HA +MB L.monocytogenes + =



Environmental samples

Product Cat. CA


Comparison P1

OX1(2002)

OA1(2006) P2

OX1/OA2(2002)


Test

result PAL

OX/Chromo(2002)


Final

result

2002 Water from drain in spice

room

EN1 No +MB +MB +HB +HB / +MB L.monocytogenes + 2,22 + +HB +HB L.monocytogenes + =

2002 Water from drain at sauce

station

EN1 No +MB +MB +HB +HB / +MB L.monocytogenes + 0,00 ‐ +M

B

+MB / +MC L.monocytogenes ‐ FN

2002 Water from drain at frozen

bagging station

EN1 No +MB +LB +MB +LB / +MB L.monocytogenes + 1,78 + +HA +HB / +HA; +MA L.monocytogenes + =

2002 Water from U‐bend on facility

washbasin

EN1 No +MA +MA +HA +HA / +MA L.monocytogenes + 2,41 + +HA +HA / +MA L.monocytogenes + =

2002 Water from drain at wash unit EN1 No +MB +LD +HB +LC / +MB L.monocytogenes + 2,66 + +HA +MB / +MB; +MA L.monocytogenes + =

2002 Water from U‐bend on facility

washbasin

EN1 No +LB +LB +HB +MB / +LB L.monocytogenes + 0,44 + +M

B


2002 Evaporator water EN1 No ‐LE ‐LE ‐LE Ø / ‐LE / ‐ 0,00 ‐ / / / ‐ =

E1 Water from outlet at sauce

station

EN1 No Ø +LA(1) +MA +MA L.innocua ‐ ‐4 0,00 ‐ / / / ‐ =

E2 Steriflow water EN1 No Ø Ø Ø Ø / ‐ ‐2 0,00 ‐ / / / ‐ =

E4 Water from filter outlet EN1 Yes Ø Ø +MA +MA L.monocytogenes + 2832 0,70 + +M

A


E5 Doser rinsing water EN1 Yes +LA +LA +HA +MA L.monocytogenes + 11280 2,81 + +M

A


E6 Standing water in clean

container

EN1 No Ø Ø Ø ‐LE / ‐ 3 0,00 ‐ / / / ‐ =

E7 Washing machine water EN1 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

F29 Water from final rinsing sink EN1 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

F30 Process water EN1 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

G10 Water from final rinsing sink EN1 No +LA +LA +HA +MA L.innocua ‐ ‐4 0,00 ‐ +M

A

+MA L.innocua ‐ =

G11 Steriflow water EN1 No Ø Ø Ø Ø / ‐ ‐1 0,00 ‐ / / / ‐ =

2002 Swab from scales for ready‐to‐

eat foods

EN2 No +MA +LB +HA +LB / +MA L.monocytogenes + 1,93 + +HA +HB / +HA L.monocytogenes + =

2002 Swab from conveyor belt EN2 No +LB +LB +MB +LB / +MB L.monocytogenes + 1,79 + +HA +HB / +HA L.monocytogenes + =

2002 Swab from frozen food scales EN2 No +LB +LB +HB +LB / +MB L.monocytogenes + 1,72 + +HA +HB / +HA L.monocytogenes + =

2002 Surface of deep‐freeze

machine

EN2 No +MB +LB +MB +LB / +MB L.monocytogenes + 1,95 + +HA +HA L.monocytogenes + =

2002 Swab from cooling unit EN2 No +MB +MB +MB +MB / +MA L.monocytogenes + 1,87 + +M

B


2002 Ground surface EN2 No +MB +MB +HB +HB / +MA L.monocytogenes + 2,46 + +HB +HB / +MB L.monocytogenes + =

2002 Work surface ‐ production

facility

EN2 No +MA +MA +HA +HA / +MA L.monocytogenes + 2,42 + +HB +HB / +MB L.monocytogenes + =

2002 Shelf surface in facility EN2 No +HB +HB +HB +HB / +HA L.monocytogenes + 2,54 + +HB +HB / +HA L.monocytogenes + =

2002 Swab from wall‐floor join ‐

bakery facility

EN2 No +LA +LA +MA +MA L.monocytogenes + 0,54 + Ø Ø / +LA L.monocytogenes + =

2002 Work surface EN2 No +MB +MB +HB +HB / +MB L.monocytogenes + 1,69 + +HA +HB / +MA L.monocytogenes + =

2002 Work surface EN2 No +HB +HB +HB +HB L.monocytogenes + 1,74 + +HB +HB L.monocytogenes + =

2002 Surface of knife blade ‐ cold

meats counter

EN2 No +MA +LB +HB +HB L.monocytogenes + 1,58 + +HB +MC / +MA; +HA L.monocytogenes + =

2002 Surface of whipping machine

in pastries facility

EN2 No +MA +LC +HB +MB L.monocytogenes + 1,61 + +HB +HC / +HB; +HA L.monocytogenes + =

2002 Work surface ‐ cheese facility EN2 No +MB ‐ME +HB +MD / +HB L.monocytogenes + 2,52 + +HA +HC / +HB; +MA L.monocytogenes + =

2002 Surface of pâté knife blade ‐

cold meats counter

EN2 No +MA +LC +HB +MD / +HB L.monocytogenes + 1,83 + +HB +HB L.monocytogenes + =

2002 Work surface ‐ tarts facility EN2 No +MB +MB +HB +HB / +MC L.monocytogenes + 2,10 + +HB +HB / +HD; +MD L.monocytogenes + =

2002 Ground surface in tarts facility EN2 No +LD ‐LE +HB +MD / +HB L.monocytogenes + 1,92 + +M

B

+LC / +HB L.monocytogenes + =



2002 Ground surface in facility EN2 No +HB +HB +HB +HB / +HA L.monocytogenes + 2,58 + +HB +HB / +HA L.monocytogenes + =

2002 Work surface EN2 No +HA +HA +MA +MA L.monocytogenes + 2,15 + +HA +HA L.monocytogenes + =

2002 Work surface EN2 No +MA +MA +MA +MA L.monocytogenes + 2,39 + +HA +HA L.monocytogenes + =

2002 Equipment shelf surface in

washing up room

EN2 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Surface of facility air intake EN2 No ‐ME ‐LE ‐ME ‐ME / ‐ 0,00 ‐ / / / ‐ =

2002 Work surface ‐ bagging facility EN2 No ‐LE ‐LE ‐LE ‐LE / Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Top surface of mixer EN2 No ‐LE Ø ‐LE ‐LE / Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Swab from join between drain

and floor

EN2 No ‐LE ‐LE ‐ME ‐ME / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Mixer platform surface EN2 No Ø Ø ‐ME ‐ME / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Surface of bagging machine

chain belt conveyor

EN2 No ‐LE ‐LE ‐LE Ø / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Ground surface in facility EN2 No ‐ME ‐LE ‐LE Ø / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Ground surface in silo unit EN2 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Ground surface in silo unit EN2 No ‐ME ‐ME Ø Ø / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Swab from groove in floor in

silo unit

EN2 No ‐LE ‐ME ‐LE Ø / ‐ME / ‐ 0,00 ‐ / / / ‐ =

2002 Floor surface under mixer EN2 No ‐LE ‐ME ‐ME Ø / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Surface of mixer wall and

platform

EN2 No ‐ME ‐LE ‐ME Ø / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Ground surface in silo unit EN2 No ‐LE ‐LE ‐LE ‐LE / Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Surface of thermoforming

machine

EN2 No ‐LE ‐LE ‐LE Ø / ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Swab from cutting board EN2 No Ø Ø ‐LE ‐LE / Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Surface in deep‐freeze unit EN2 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Swab from surface of pastry

table

EN2 No +MB +MB +MB +MB / Ø L.innocua ‐ 0,00 ‐ / / / ‐ =

2002 Swab from cutting board ‐

cheese facility

EN2 No Ø Ø ‐LE ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Swab from cutting board ‐

cheese facility

EN2 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Swab from UV unit for knives EN2 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Surface of wrapping machine EN2 No Ø Ø ‐LE ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Work surface ‐ pastries facility EN2 No Ø Ø ‐LE ‐LE / ‐ 0,00 ‐ / / / ‐ =

2002 Surface of wrapping machine EN2 No Ø Ø ‐LE ‐ME / Ø / ‐ 0,00 ‐ / / / ‐ =

E9 Sample from surface of fish

facility

EN2 No +MA +MA +HB +MA L.monocytogenes + 7450 1,86 + +HA +MA L.monocytogenes + =

F25 Swab from wall‐floor join EN2 No ‐LE ‐LE ‐LE ‐LE / ‐ 0 0,00 ‐ / / / ‐ =

F26 Cold store floor EN2 No ‐LE ‐LE ‐ME ‐ME / ‐ ‐2 0,00 ‐ / / / ‐ =

G15 Dirty container in fish facility EN2 No +MA +MA +MA +MA L.monocytogenes + 7686 1,91 + +M

A


2002 Residue on washing machine EN3 No +MB +MB +HB +HB / +MB L.monocytogenes + 2,68 + +HB +HB / +MB; +MA L.monocytogenes + =

2002 Waste water outlet EN3 No +LA +LA +HB +HB / +HA L.monocytogenes + 2,71 + +HB +LB / +HB; +HA L.monocytogenes + =

2002 Powder on work surface EN3 No +MB +MB +HB +MB L.monocytogenes + 1,93 + +HA +HB / +MA L.monocytogenes + =

2002 Residue in boot‐washer EN3 No +MB +MB +HB +HB L.monocytogenes + 0,25 + +HB +HB / Ø; +LD L.monocytogenes + =

2002 Dishwasher outlet from sink

unit

EN3 No Ø ‐HE ‐LE ‐ME / Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Cream and sugar storage

container waste outlet ‐

pastries facility

EN3 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Residue in confectioner's

custard storage bag in cold

store

EN3 No ‐ME ‐ME ‐HE ‐ME / ‐ 0,00 ‐ / / / ‐ =

2002 U‐bend on defrosting water

outlet

EN3 No ‐HE ‐ME ‐ME Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Drain outlet in silo unit EN3 No ‐LE ‐LE ‐LE ‐LE / Ø / ‐ 0,00 ‐ / / / ‐ =

E8 Residue from fish container EN3 No +MA +MA +MA +HA L. monocytogenes

L.innocua

+ 8058 2,01 + +M

A

+MA L. monocytogenes

L.innocua

+ =



E10 Residue from fish‐cutting

table

EN3 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =

E11 Sample from cutting table EN2 No +MA +MA +HA +MA L.innocua ‐ 0 0,00 ‐ / / / ‐ =

F22 Residue in mincer EN3 No Ø ‐LE Ø Ø / ‐ ‐3 0,00 ‐ / / / ‐ =

F23 Residue from mincer tray EN3 No Ø ‐LE Ø ‐LE / ‐ ‐4 0,00 ‐ / / / ‐ =

F24 Residue from fish facility EN3 No +MA +MA +MA +MA L.welshimeri ‐ ‐3 0,00 ‐ / / / ‐ =

F27 Residue from tray EN3 No +MA +MA +MA +MA L. monocytogenes

L.innocua

+ 4486 1,12 + +M

A*

+MA* L. monocytogenes

L.innocua

+ =

F28 Residue from cheese‐cutting

table

EN3 No Ø ‐LE ‐LE ‐ME / ‐ ‐2 0,00 ‐ / / / ‐ =

G12 Residue from fish counter EN3 No Ø ‐ME ‐ME ‐ME / ‐ ‐3 0,00 ‐ / / / ‐ =

G13 Residue from fish facility EN3 No ‐LE ‐ME +LD +MB L.seeligeri ‐ ‐4 0,00 ‐ +LD +MC L.seeligeri ‐ =

G14 Residue from facility stainless

steel table

EN3 No Ø Ø Ø Ø / ‐ ‐4 0,00 ‐ / / / ‐ =

G16 Residue from tray in fish

facility

EN3 No ‐LE ‐LE ‐LE ‐LE / ‐ ‐3 0,00 ‐ / / / ‐ =

2002 Residue on washing machine EN3 No +MB +MB +HB +HB / +MB L.monocytogenes + 2,68 + +HB +HB / +MB; +MA L.monocytogenes + =

2002 Waste water outlet EN3 No +LA +LA +HB +HB / +HA L.monocytogenes + 2,71 + +HB +LB / +HB; +HA L.monocytogenes + =

2002 Powder on work surface EN3 No +MB +MB +HB +MB L.monocytogenes + 1,93 + +HA +HB / +MA L.monocytogenes + =

2002 Residue in boot‐washer EN3 No +MB +MB +HB +HB L.monocytogenes + 0,25 + +HB +HB / Ø; +LD L.monocytogenes + =

2002 Dishwasher outlet from sink

unit

EN3 No Ø ‐HE ‐LE ‐ME / Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Cream and sugar storage

container waste outlet ‐

pastries facility

EN3 No Ø Ø Ø Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Residue in confectioner's

custard storage bag in cold

store

EN3 No ‐ME ‐ME ‐HE ‐ME / ‐ 0,00 ‐ / / / ‐ =

2002 U‐bend on defrosting water

outlet

EN3 No ‐HE ‐ME ‐ME Ø / ‐ 0,00 ‐ / / / ‐ =

2002 Drain outlet in silo unit EN3 No ‐LE ‐LE ‐LE ‐LE / Ø / ‐ 0,00 ‐ / / / ‐ =

E8 Residue from fish container EN3 No +MA +MA +MA +HA L. monocytogenes

L.innocua

+ 8058 2,01 + +M

A

+MA L. monocytogenes

L.innocua

+ =

E10 Residue from fish‐cutting

table

EN3 No Ø Ø Ø Ø / ‐ 0 0,00 ‐ / / / ‐ =


APPENDIX 5

Selectivity



Inclusivity Study

Strains Origin Test value Result

L.monocytogenes 1/2a Munster cheese 1.85 +

L.monocytogenes 1/2a Maroilles cheese 1.82 +

L.monocytogenes 1/2a Chicken cutlet 1.89 +

L.monocytogenes 1/2a Minced beef burger 1.84 +

L.monocytogenes 1/2a Dried sausage 1.95 +

L.monocytogenes 1/2a Rabbit terrine 2.12 +

L.monocytogenes 1/2a Smoked lardons 1.99 +

L.monocytogenes 1/2a Salmon with dill 1.73 +

L.monocytogenes 1/2a Rillettes 1.77 +

L.monocytogenes 1/2a Fried potatoes 1.60 +

L.monocytogenes 1/2a Pizza 1.88 +



L.monocytogenes 1/2a Collection 2.05 +

L.monocytogenes 1/2a Smoked salmon 1.71 +

L.monocytogenes 1/2b Pork tongue 2.02 +

L.monocytogenes 1/2b Chicken liver mousse 1.90 +

L.monocytogenes 1/2b Blood sausage 1.83 +

L.monocytogenes 1/2b Collection 2.35 +

L.monocytogenes 1/2b Matured cheese 1.73 +

L.monocytogenes 1/2b Pig's ear 1.65 +

L.monocytogenes 1/2b Minced beef burger 1.73 +

L.monocytogenes 1/2c Beef bourguignon 1.68 +

L.monocytogenes 1/2c Minced meat 2.28 +

L.monocytogenes 1/2c Beef 1.68 +

L.monocytogenes 1/2c Pork belly 1.67 +

L.monocytogenes 1/2c Munster cheese 1.70 +

L.monocytogenes 1/2c Minced beef burger 2.02 +

L.monocytogenes 3b Collection 1.81 +

L.monocytogenes 3c Collection 2.75 +

L.monocytogenes 4a Collection 2.17 +

L.monocytogenes 4b Salad 2.09 +

L.monocytogenes 4b Munster cheese 2.01 +



L.monocytogenes 4d Collection 1.81 +

L.monocytogenes 4e Collection 1.96 +

L.monocytogenes 4e Reblochon cheese 1.87 +

L.monocytogenes 4e Munster cheese 1.96 +

L.monocytogenes 7 Collection 2.28 +

L.monocytogenes Herring fillet 1.92 +

Non‐typable L.monocytogenes Dried sausage 1.99 +

Non‐typable L.monocytogenes Smoked salmon 2.02 +

L.monocytogenes Minced beef burger 1.71 +

L.monocytogenes Dried sausage 1.80 +

L.monocytogenes Mozzarella 1.99 +



L.monocytogenes Neufchâtel cheese 1.70 +

L.monocytogenes Spinach 1.72 +

L.monocytogenes Fillet of perch 1.90 +

L.monocytogenes Frozen vegetables 1.70 +



Exclusivity Study

Strains Origin Test value Result

E.coli Crépinette sausage parcel 0.00 ‐

Enterobacter cloacae Dairy product 0.00 ‐

Hafnia alvei Parsley 0.00 ‐

Klebsiella oxytoca Milk 0.00 ‐

K.pneumoniae Celery 0.00 ‐

P.fluorescens Mineral water 0.00 ‐

Proteus mirabilis Poultry 0.00 ‐

Serratia marcescens Raw milk 0.00 ‐

Yersinia enterocolitica Biscuit 0.00 ‐

Yersinia intermedia Collection 0.00 ‐

Bacillus cereus Egg 0.00 ‐

Bacillus cereus Beetroot 0.00 ‐

Bacillus cereus Vegetable 0.00 ‐

B.stearothermophilus Dairy product 0.00 ‐

B.sphaericus Meat product 0.00 ‐

B.coagulans Meat product 0.00 ‐

S.aureus Cheese 0.00 ‐

S.epidermidis Yogurt 0.00 ‐

Brochotrix thermosphacta Minced meat 0.00 ‐

Rhodococcus equi Meat product 0.00 ‐

Enterococcus faecalis Egg 0.00 ‐

Enterococcus faecalis Collection 0.00 ‐

Micrococcus Meat product 0.00 ‐

Streptococcus bovis Meat product 0.00 ‐

Candida albicans Collection 0.00 ‐

S.cerevisiae Pastries 0.00 ‐

Rhodotorula rubra Pastries 0.00 ‐

L.innocua Munster cheese 0.00 ‐

L.innocua Boulette d’Avesnes cheese 0.00 ‐

L.innocua Rooster 0.00 ‐

L.innocua 6a Toulouse sausage 0.00 ‐

L.innocua 6b Minced beef burger 0.00 ‐

L.innocua Époisses cheese 0.00 ‐

L.innocua Époisses cheese 0.00 ‐

L.innocua Spinach 0.00 ‐

L.ivanovii Roquefort cheese 0.00 ‐

L.welshimeri Rosette dried sausage 0.00 ‐

L.welshimeri 6a Dried sausage 0.00 ‐

L.welshimeri 6b Collection 0.00 ‐

L.welshimeri 6b Minced beef burger 0.00 ‐

L.seeligeri 1/2b Tongue 0.00 ‐

L.seeligeri Minced beef burger 0.00 ‐

Jonesia denitrificans Collection 0.00 ‐


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