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Blank Table for Qualitative Comparative Method Study

Instructions for completing table:

Details of the following should be provided in written protocols.

Numbers below correlate to those in the Table.

1. Alternative method(s): list the name of the method(s) being compared to the reference method.
2. Reference method: list the name of the standard reference method.
3. Pre-enrichments and enrichments: list broths and incubation times and temperatures for each. List any variations that may be specific to a food commodity (i.e. BPW for most foods but Brilliant Green Skim Milk Broth for chocolate).
4. Food category: list whether it is raw meat, processed meat, dairy, vegetables, fruit, animal feeds, dry foods etc.
5. Food type: list the type of "sample category" such as ground beef, chicken wings, or minced pork etc.
6. NC or AC?: naturally-contaminated (NC) or artificially-contaminated (AC). Must include contamination level for AC, as CFU/25 g or CFU/g, as well as describe the AC process in the protocol (including stressing, allowing the sample to age or equilibrate etc.). It is preferable to include contamination level for NC if available.
7. Plating results: if novel media is part of the submission then include data on it as well as the reference agars. List any acronyms used with meaning (i.e. bh: blue colony with halo or zone of precipitate around colony)
8. Confirmation: describe the details of the biochemicals used in the protocol. In the table indicate if typical (+) or negative (-). Give details if the biochemicals are atypical (i.e., H₂S-). For some species, an acronym could be used if biochemicals are typical for Listeria monocytogenes (LM) or other Listeria spp. (L).
9. Additional confirmation tests: list any novel biochemicals with results if part of the submission. Give details of these in the protocol.
10. Alternative method(s) results: list alternate methods with results.
11. Comments: list any additional details that may aid in the review or supply additional facts.

1. Alternative Method(s):
2. Reference Method:
3. Pre-enrichment and enrichments: