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N°1-0144
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SUR WWW.COFRAC.FR

bioMérieux
Chemin de l’Orme
F-69280 MARCY L’ETOILE

NF VALIDATION
Validation of alternative analytical methods
Application in food microbiology

Summary report

EN ISO 16140 validation study of the

VIDAS® UP Salmonella method (VIDAS ® SPT)
for the detection of Salmonella spp.
BIO 12/32 – 10/11

Qualitative method

This document includes 185 pages, with 14 appendixes.

Only copies including the totality of this document are authorised.

Competences of the laboratory are certified by COFRAC accreditation for the analyses
marked with symbol.

Version 0
December 22, 2015

ADRIA DEVELOPPEMENT
Creac’h Gwen - F. 29196 QUIMPER Cedex - Tél. (33) 02.98.10.18.18 - Fax (33) 02.98.10.18.08
E-mail : [email protected] - Site web : http://www.adria.tm.fr
ASSOCIATION LOI DE 1901 - N° SIRET 306 964 271 00036 - N° EXISTENCE 532900006329 - N°TVA FR4530696427100036
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1 INTRODUCTION _______________________________________________ 5

1.1 Date of the initial validation and renewal studies ______________________ 5

1.2 Reference methods _____________________________________________ 6

1.3 Alternative method ______________________________________________ 6

1.3.1 Principle ________________________________________________________ 6
1.3.2 Protocols _______________________________________________________ 7
1.3.3 Confirmation of positive results _____________________________________ 10

2 INITIAL VALIDATION STUDY (2011) AND EXTENSION STUDIES FOR

FOOD, FEED AND ENVIRONMENTAL SAMPLES FOR PRODUCTION___ 11

2.1 Method comparison study _______________________________________ 11

2.1.1 Sensitivity study _________________________________________________ 11
2.1.2 Relative detection level ___________________________________________ 22
2.1.3 Inclusivity / exclusivity ____________________________________________ 24

2.2 Inter-laboratory study ___________________________________________ 27

2.2.1 Study organisation _______________________________________________ 27
2.2.2 Experimental parameters and quality controls __________________________ 27
2.2.3 Result analysis __________________________________________________ 29
2.2.4 Results interpretation _____________________________________________ 31
2.2.5 Interpretation of data _____________________________________________ 32
2.2.6 Conclusion _____________________________________________________ 33

2.3 Practicability __________________________________________________ 34

2.4 Conclusion ____________________________________________________ 35

3 EXTENSION STUDY FOR PRIMARY PRODUCTION SAMPLES (ADRIA

Développement – 2012) ________________________________________ 36
3.1 Method comparison study _______________________________________ 36
3.1.1 Relative accuracy, relative specificity, relative sensitivity _________________ 36
3.1.2 Relative detection level ___________________________________________ 45
3.1.3 Inclusivity / Exclusivity ____________________________________________ 46

3.2 Practicability __________________________________________________ 48

3.3 Conclusion ____________________________________________________ 49

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4 EXTENSION STUDY FOR THE USE OF A LATEX TEST FOR THE

CONFIRMATION PROCEDURE (ADRIA Développement – 2014) _______ 49
4.1 Study protocol _________________________________________________ 49

4.2 Results _______________________________________________________ 51

4.3 Conclusion ____________________________________________________ 52

5 EXTENSION STUDY FOR USING THE VITEX MS TEST FOR THE

CONFIRMATION PROCEDURE (ADRIA Développement - 2015) _______ 53
5.1 Study protocol _________________________________________________ 54

5.2 Results _______________________________________________________ 55

5.2.1 Inclusivity ______________________________________________________ 55
5.2.2 Exclusivity______________________________________________________ 55

5.3 Conclusion ____________________________________________________ 56

Appendix 1 – Flow diagrams of the reference methods ______________________________________ 57

Appendix 2 – Flow diagrams of the alternative method: VIDAS® UP Salmonella (VIDAS SPT) _______ 60
Appendix 3 - Artificial contaminations (in French) (Initial validation study realized by Eurofins IPL Nord -
2011, 2012 & 2013 and extension study by ISHA - 2014) ____________________________________ 65

Study realized by Eurofins IPL Nord - 2011, 2012 & 2013 and by ISHA - 2014
Appendix 4 - Relative accuracy, relative specificity, relative sensitivity: raw data
(general protocol and specific protocols) _________________________________________________ 82

Study realised by Eurofins IPL Nord – 2011

Appendix 5 – Inclusivity and exclusivity: results ___________________________________________ 143

Extension study realised by ADRIA Développement – 2015

Appendix 6 – Inclusivity: results ______________________________________________________ 146

Extension study – Primary production samples) (Study realized by ADRIA Développement in 2012
Appendix 7 – Strains and stress_______________________________________________________ 148
Appendix 8 - Relative accuracy: raw data ______________________________________________ 150
Appendix 9 – Relative detection level – raw data __________________________________________ 158
Appendix 10 – Inclusivity: results ______________________________________________________ 160

Extension Latex assay for confirmation- ADRIA Développement, 2014

Appendix 11 - Inclusivity: raw data ____________________________________________________ 164
Appendix 12 – Strains which gave a negative latex test ___________________________________ 171
Appendix 13 - Exclusivity: raw data ____________________________________________________ 174

Extension study for using the VITEK MS test, ADRIA Développement - 2015
Appendix 14 – Inclusivity and exclusivity: raw data _______________________________________ 177

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The technical protocol and the result interpretation were realized according to
the EN ISO 16140 and the AFNOR technical rules.

 Company: bioMérieux
Chemin de l’Orme
F-69280 MARCY L’ETOILE

 Expert Laboratory: ADRIA Développement

ZA Creac’h Gwen
F-29196 QUIMPER Cedex

 Studied method: VIDAS® UP Salmonella (VIDAS® SPT)

 Validation standards: EN ISO 16140 (October 2003): Food microbiology –

Protocol for the validation of alternative methods
ISO 16140-2 (FDIS, 2015): Microbiology of the food
chain - Method validation - Part 2: Protocol for the
validation of alternative (proprietary) methods against a
reference method

 Reference methods: ISO 6579 (2002): Microbiology of food and animal

feeding stuffs. Horizontal method for the detection of
Salmonella spp

ISO 6579/A1 (2007): Microbiology of food and animal

feeding stuffs. Horizontal method for the detection of
Salmonella spp. Amendment 1: Detection of
Salmonella spp. in animal faeces and in environmental
samples from the primary production stage

U47-100 (2007): Animal health analysis methods.

Isolation and identification of Salmonella or search for
particular serovar’s in the animal production sector

 Scope: All human and animal food products, and

production environment samples
Animal faeces and environmental samples from
the primary production stage

 Certification body: AFNOR Certification


Analyses performed according to the COFRAC accreditation
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1 INTRODUCTION

This document summarizes the already available data related to the scope of
the validation of the VIDAS® UP Salmonella method (VIDAS® SPT), as well
as the extension study to allow the use of the VITEK® MS technology to
confirm the characteristic colonies observed on selective agars after a
positive detection with VIDAS® SPT.

This renewal study is presented according to the ISO 16140-2 (FDIS,

2015).

1.1 Date of the initial validation and renewal studies

The VIDAS® UP Salmonella method (VIDAS® SPT) was validated for the
detection of Salmonella spp. in all human and animal food products, and
production environment samples, animal faeces and environmental samples
from the primary production stage (certificate number BIO 12/32 – 10/11).
The table 1 summarizes the validation and extension studies within the past
years.

Table 1

Date Study Expert Lab.

October 2011 Validation study Institut Pasteur de Lille
Extension study:
February 2012 Institut Pasteur de Lille
Dairy products specific protocol
Extension study
July 2012 ADRIA Développement
Primary stage production
Extension study:
January 2013 Eurofins IPL Nord
375 g specific protocols
Extension study:
January 2014 ADRIA Développement
Latex assay for confirmation
Extension study
May 2014 25 g specific protocol for raw beef ISHA
and raw veal with vancomycin
Extension study
October 2015 Use of the VITEX MS test for the ADRIA Développement
confirmation procedure

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1.2 Reference methods 

The reference methods were the following:

- EN ISO 6579 (2002): Microbiology of food and animal feeding stuffs.

Horizontal method for the detection of Salmonella spp

- ISO 6579/A1 (2007): Microbiology of food and animal feeding stuffs.

Horizontal method for the detection of Salmonella spp. Amendment 1:
Detection of Salmonella spp. in animal faeces and in environmental
samples from the primary production stage

- U47-100 (2007): Analysis methods in animal health. Isolation and

identification of Salmonella or detection for particular serovar’s in the
animal production sector

The flow diagrams of the reference methods are given in Appendix 1.

1.3 Alternative method

1.3.1 Principle

The VIDAS UP test is an enzyme-linked fluorescent assay (ELFA) using a

novel recombinant phage protein based technology for use with the
automated VIDAS® or mini-VIDAS® instruments for the specific detection of
Salmonella.

Each test comprises two components:

- The disposable SPR used both for the solid phase and as a pipetting
system for the test. The SPR is coated with specific anti-Salmonella
proteins absorbed on its surface.
- The strip containing all the ready-to-use reagents required for the test:
washing solution, specific anti-Salmonella proteins conjugated with
alkaline phosphatase and substrate.

All the steps are performed automatically by the VIDAS® analytical module.
An aliquot of the heat treated enrichment broth is pipeted in the strip and is


Analysis performed according to the COFRAC accreditation
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cycled in and out of the SPR for a specific length of time to activate the
reaction.
During the final detection step, the fluorescence intensity of the product from
the hydrolysis reaction of the substrate by the conjugate enzyme is measured
at 450 nm. It is expressed as a Relative Fluorescence Value (RFV),
interpreted by the VIDAS® system as follows:

At the end of the test, the results are analyzed automatically by the system,
which gives a test value (TV) for each sample. This value is compared to
internal references (thresholds) and each result is interpreted (positive,
negative) according to the table below.

Test value TV Interpretation

< 0.25 Negative
≥ 0.25 Positive

1.3.2 Protocols

The flow diagrams of the alternative method are given in Appendix 2.

General protocol

This protocol is used for:

- Human food products:

 meat products (meat and poultry),
 dairy products (excluding raw milk cheeses),
 seafoods and vegetables,
 miscellaneous products including egg products, pastry, prepared
food and chocolate products,

- Environmental samples from food and feed production,

- Animal feeding products.

The protocol consists of an enrichment in buffered peptone water (BPW)

supplemented with a Salmonella colored supplement (1 ml/225 ml) incubated
for 18 to 24 hours at 41.5°C ± 1.0°C (1/10 product dilution).

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A VIDAS® SPT test is then performed using a 2-3 ml BPW aliquot (after
18 hours of incubation), boiled for 5 ± 1 minutes at 95-100°C. A 0.5 ml test
sample of heated broth is used to perform the VIDAS® test.

Specific protocols

Specific protocols for raw milk cheeses (25 g test portion):

Other dairy products can be tested by either the general protocol or the
specific protocol.
- Enrichment of a 25 g sample portion in 225 ml buffered peptone water
(BPW) supplemented with 1 ml of the Salmonella supplement and
incubated for 18 to 24 hours at 41.5°C ± 1.0°C (1/10 product dilution),
- Inoculation of 1 ml of the pre-enrichment into 10 ml of SX2 broth,
incubated for 6 - 8 h at 41.5°C ± 1°C.

Specific protocol for milk powder and derivatives (50 – 375 g test
portion):

- Pre-enrichment of a sample portion in buffered peptone water (BPW)

supplemented with the Salmonella supplement (1 mL /225 mL)
- Incubation for 22 to 26 hours at 41.5°C ± 1.0°C (1/4 product dilution).
For viscous samples (i.e some caseinates), the test portion is diluted up to
1/10 and the volume of supplement is modified to 1 mL for 675 mL of
BPW.

Specific protocol for raw beef and veal meats (50 – 375 g test portion):

- Pre-enrichment of a sample portion in pre-warmed buffered peptone water

(BPW) supplemented with the Salmonella supplement (1 mL / 225 mL)
- Incubation for 22 to 26 hours at 41.5°C ± 1.0°C (1/4 product dilution).

Specific protocol for raw beef and veal meats supplemented with
vancomycin (50 – 375 g test portion):

- Pre-enrichment of a sample portion in pre-warmed buffered peptone water

(BPW) supplemented with vancomycin (8 mg /L)
- Incubation for 22 to 26 hours at 41.5°C ± 1.0°C (1/4 product dilution).

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Specific protocol for chocolate and cocoa products (50 – 375 g test
portion):

- Pre-enrichment of a sample portion in pre-warmed skimmed UHT milk

supplemented with the Salmonella supplement (1 mL / 225mL)
- Incubation for 22 to 26 hours at 41.5°C ± 1.0°C (1/4 product dilution).

For cocoa butter samples, the test portion is diluted in BPW with Polysorbate
(Tween) 80 10g/L.
For cocoa powder samples, the test portion is diluted up to 1/10 and the
volume of supplement is modified to 1mL of 675 mL of diluent.

Specific protocol with vancomycin for raw beef and veal meats (25 g
test portion):

- Pre-enrichment of a sample portion in pre-warmed buffered peptone water

(BPW) supplemented with vancomycin at 8 mg/l
- Incubation for 16 to 24 hours at 41.5°C ± 1.0°C (1/10 product dilution).

A VIDAS® SPT test is then performed using a 2 - 3 ml pre-enrichment broth

aliquot, boiled for 5 ± 1 min at 95 - 100°C. A 0.5 ml test sample of the heated
broth is used to perform the VIDAS® test.

Specific protocol for primary production stage

- Enrichment of the samples in supplemented Buffered Peptone Water

(BPW) for 18 - 24 h at 41.5°C ± 1°C; for solid or liquid samples, the
dilution is 1/10. For surfaces, the sampling device must be totally covered
by the enrichment broth.
- Transfer of 1 mL into 10mL of pre-warmed SX2 broth and incubation for
6 h to 24 h at 41.5°C ± 1°C. Note that, during the validation both
incubation time limits, i.e. 6 h and 24 h, were tested. The possibility to
store the incubated SX2 broth for 72 h at 2 – 8°C before performing the
VIDAS assay was as well tested on the positive and discrepant samples.
- Heat treatment of an aliquot of SX2 broth for 5 minutes at 95 – 100°C;
- VIDAS SPT test;

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- Confirmation:
* by streaking of the non heated SX2 broth on a chromogenic agar,
and confirmation of the characteristic colonies with the standard
confirmation tests. The use of an API micro-gallery directly on
isolated colonies (without purification) was also tested.
* by subculture (0.1 ml into 10 ml of SX2) incubated for 16 – 24 h at
41.5°C ± 1°C and Streaking on a chromogenic agar in case of
absence of characteristic colonies with the first confirmation
procedure.
Notes:
- Weighing is performed in filter bags, and the enrichment broths are pre-warmed
at ambient temperature (18-25°C) before the analyses start. For 375g sample
size protocols, enrichment broths are pre-warmed at 41.5°C before the analyses
start.

- The bottle containing the freeze-dried supplement should be reconstituted with

14 ml of a 70% ethanol solution and can be stored for 10 hours at 18-25°C or
7 days at 2-8°C.

- Homogenize the bottle containing the supplement prior to sampling.

- For the comparative study, the minimum incubation times were observed, i.e.
18 h with the general protocol and 22 h with the specific protocols.

Storage of the enrichment broth at 2-8°C

The enrichment broth can be stored for up to 72 hours at 2-8°C before

testing and confirmation.

1.3.3 Confirmation of positive results

The positive results following the VIDAS® SPT test are confirmed by isolating
10 μl of the unheated enrichment broth on a selective chromogenic agar and
performing:

- The conventional tests described in the CEN or ISO standardized methods

(including the purification step),
- Or an identification strip test without purification (API),
- Or the AES Chemunex Salmonella spp latex kit (Ref.: MGNF42),
- Or an identification by VITEK® MS without a purification step (extension
study).

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In the event of absence of characteristic colonies on selective agar, the

following supplementary confirmation option may be used: transfer of 0.1 ml
of the unheated enrichment broth or 10 μl of the unheated SX2 broth
(protocol for dairy products) into a tube of 10 ml of SX2 broth and incubation
for 16-24 hours at 41.5°C ± 1.0°C, followed by streaking onto selective agar
for Salmonella, and completion of the tests described above.

2 INITIAL VALIDATION STUDY (2011) AND EXTENSION

STUDIES FOR FOOD, FEED AND ENVIRONMENTAL
SAMPLES FOR PRODUCTION

2.1 Method comparison study

2.1.1 Sensitivity study

The sensitivity (SE) is the ability of the method to detect the analyte by either the reference or
alternative method.

Number and nature of samples

769 samples were analyzed. The distribution is given in Table 2.

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Table 2 – Distribution per tested category and type

Category Protocol Type Positive Negative TOTAL

a Raw (except poultry) 9 10 19
b Seasoned, RTC 10 11 21
General 25g
c Delicatessen 14 12 26
Total 33 33 66
a Frresh products 14 10 24
Specific 25g b Frozen products 6 6 12
Vancomycin Rresh and frozen products with
b 13 16 29
Raw beef and veal additives
Meat products Total 33 32 65
a Ground veal and ground beef 16 8 24
Specific 375g
b Beef trim 13 18 31
SPT supplement
c Veal trim 6 4 10
Raw beef and veal
Total 35 30 65
a Ground veal and ground beef 15 11 26
Specific 375g
b Beef trim 11 14 25
Vancomycin
c Veal trim 4 5 9
Raw beef and veal
Total 30 30 60
a Pasteurized milk cheeses 17 14 31
Dairy products
b Fermented products 7 8 15
(raw milk cheeses General 25g
c Milks and milk powders 7 8 15
excluded)
Total 31 30 61
a Raw milk cheeses 14 9 23
b Pasteurized milk cheeses 11 11 22
Specific 25g Milks, milk powders, yoghourts,
c cream cheeses
13 15 28
Dairy products Total 38 35 73
a Milk powders with probiotics 2 5 7
b Milk powders without probiotics 19 20 39
Specific 375g
c Ingredients 10 9 19
Total 31 34 65
a Fresh or mapped, seasoned 10 11 21
Vegetables and b Cooked and seasoned 10 11 21
General 25g
seafood c Fresh fish fillets 11 10 21
Total 31 32 63
a Pastries 10 10 20
b Egg products 11 10 21
Miscellaneous General 25g Ready to eat or Ready to
c reheat
11 11 22
Total 32 31 63
a Process waters 10 12 22
b Surfaces 8 10 18
Environment General
c Wastes 14 10 24
Total 32 32 64
a Chocolate 21 21 42
b Mass, cocoa butter 4 4 8
Chocolates Specific 375g
c Cocoa powder 5 5 10
Total 30 30 60
a Soya cakes 10 10 20
b Granular, flour 12 10 22
Feed General 25g
c Pâtés 10 10 20
Total 32 30 62
All categories General 191 188 379
All categories 390 379 759
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Artificial contamination of samples (See Appendix 3)

Artificial contaminations were done by using stressed bacterial suspensions.

The injury efficiency was determined according to EN ISO 16140 and
AFNOR Certification rules.

In the initial validation study, 210 artificial contaminations were performed

with 57 Salmonella strains from different origins, and from 34 different
serotypes. 179 positive results were observed. 69% of the artificial
contaminations were less than or equal to 10 CFU/25 g or 25 ml.

During the extension studies, 160 artificial contaminations were performed

with 46 Salmonella strains from different origins, and from 33 different
serotypes. 147 positive results were observed
During the extension study of 2014, 37 artificial contaminations were
performed with 15 Salmonella strains from different origins, and from
15 different serotypes. 33 positive results were observed.

Test results

The analyses were performed in single using both methods. The raw data
are given in Appendix 4.

The results obtained for the 379 samples analyzed with the general
protocol, regardless of the confirmation method, are given below.

Table 3 - Summary of results obtained with the reference method

and the alternative method: General protocol – 25 g sample size

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 177 PD = 7(1)
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 6 (PPND = 0) NA =189 (PPNA = 1)

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Per category

Table 4 - Summary of results obtained with the reference method

and the alternative method: meat products (66) – 25 g sample size

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 30 PD = 1
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 2 (PPND = 0) NA = 33 (PPNA = 0)

Table 5 - Summary of results obtained with the reference method

and the alternative method: dairy products (61) - 25 g sample size

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 31 PD = 0
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 0 (PPND = 0) NA = 30 (PPNA = 0)

Table 6 - Summary of results obtained with the reference method

and the alternative method: Fruits and vegetables,
and seafood products (63) - 25 g sample size

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 30 PD = 0
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 0 (PPND = 0) NA = 33 (PPNA = 0)

Table 7 - Summary of results obtained with the reference method

and the alternative method: Miscellaneous products (63) - 25 g sample size

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 31 PD = 1
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 0 (PPND = 0) NA = 31 (PPNA = 0)
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Table 8 - Summary of results obtained with the reference method

and the alternative method: Environmental samples (64)

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 24 PD = 4
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 4 (PPND = 0) NA = 32 (PPNA = 0)

Table 9 - Summary of results obtained with the reference method

and the alternative method: Animal feeding products (62) - 25 g sample size

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 31 PD = 1
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 0 (PPND = 0) NA = 30 (PPNA = 0)

The results obtained for the 73 samples analyzed with the specific dairy
products protocol – 25 g sample size, are given below.

Table 10 - Summary of results obtained with the reference method

and the alternative method:
Specific dairy products protocol - 25 g sample size

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 38 PD = 0
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 0 (PPND = 0) NA =35 (PPNA = 0)

The results obtained for the 65 samples analyzed with the specific raw beef
and raw veal meats protocol with the addition of vancomycin – 25 g sample
size, are given below:

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Table 11 - Summary of results obtained with the reference method

and the alternative method: Specific raw beef and raw veal meats protocol
with the addition of vancomycin (25 g sample size)

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 27 PD = 2
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 4 (PPND = 0) NA = 32 (PPNA = 0)

The results obtained for the 67 samples analyzed with the specific beef
and veal meats protocol with the addition of SPT Supplement – 375 g
sample size, are given below.

Table 12 - Summary of results obtained with the reference method

and the alternative method: Specific raw beef and veal meats protocol with the
addition of SPT Supplement (375 g sample size)

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 34 PD = 0
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 2 (PPND = 0) NA = 31 (PPNA = 1)

The results obtained for the 60 samples analyzed with the specific raw
beef and veal meats protocol with the addition of vancomycin – 375 g
sample size are given below.

Table 13 - Summary of results obtained with the reference method

and the alternative method: Specific raw beef and veal meats protocol with the
addition of vancomycin (375 g sample size)

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 29 PD = 0
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 1 (PPND = 0) NA = 30 (PPNA = 0)

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The results obtained for the 65 samples analyzed with the specific milk
powder and derivatives protocol with the addition of SPT Supplement –
375 g sample size, are given below.

Table 14 - Summary of results obtained with the reference method

and the alternative method: Specific milk powder and derivatives protocol
with the addition of SPT Supplement (375 g sample size)

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 30 PD = 0
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 1 (PPND = 0) NA = 34 (PPNA = 0)

The results obtained for the 60 samples analyzed with the specific
chocolate and cocoa protocol – 375 g sample size are given below.

Table 15 - Summary of results obtained with the reference method

and the alternative method: Specific chocolate and cocoa protocol
(375 g sample size)

Positive reference method Negative reference method

Responses
(R+) (R-)
Positive alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
(A+) PA = 30 PD = 0
Negative alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
(A-) ND = 0 (PPND = 0) NA = 30 (PPNA = 0)

Calculation and interpretation of sensitivity

The calculations are presented in table 16, with the Sensitivity (SE), the
relative Accuracy (AC) and the False Positive ratio (FP):

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Table 16 – Calculation of sensitivity

Category Protocol Type PA NA PD ND PPND PPNA SE alt % SE ref % AC % FP %

a Raw (except poultry) 8 10 0 1 0 0 88.9 100.0 94.7 0
b Seasoned, RTC 10 11 0 0 0 0 100.0 100.0 100.0 0.0
General 25g
c Delicatessen 12 12 1 1 0 0 92.9 92.9 92.3 0.0
Total 30 33 1 2 0 0 93.9 97.0 95.5 0.0
Specific 25g a Fresh products 13 10 0 1 0 0 92.9 100.0 95.8 0
Vancomycin b Frozen products 5 6 1 0 0 0 100.0 83.3 91.7 0.0
b Fresh and frozen products with additives 9 16 1 3 0 0 76.9 92.3 86.2 0.0
Raw beef and veal
Total 27 32 2 4 0 0 87.9 93.9 90.8 0.0
Meat products
Specific 375g a Ground veal and ground beef 15 8 0 0 0 1 100.0 100.0 100.0 12.5
SPT supplement b Beef trim 13 18 0 0 0 0 100.0 100.0 100.0 0.0
c Veal trim 6 4 0 2 0 0 75.0 100.0 83.3 0.0
Raw beef and veal
Total 34 30 0 2 0 1 94.4 100.0 97.0 3.2
Specific 375g a Ground veal and ground beef 14 11 0 1 0 0 93.3 100.0 96.2 0
Vancomycin b Beef trim 11 14 0 0 0 0 100.0 100.0 100.0 0.0
c Veal trim 4 5 0 0 0 0 100.0 100.0 100.0 0.0
Raw beef and veal
Total 29 30 0 1 0 0 96.7 100.0 98.3 0.0
a Pasteurized milk cheeses 17 14 0 0 0 0 100.0 100.0 100.0 0.0
Dairy products
b Fermented products 7 8 0 0 0 0 100.0 100.0 100.0 0.0
(raw milk cheeses General 25g
c Milks and milk powders 7 8 0 0 0 0 100.0 100.0 100.0 0.0
excluded)
Total 31 30 0 0 0 0 100.0 100.0 100.0 0.0
a Raw milk cheeses 14 9 0 0 0 0 100.0 100.0 100.0 0.0
b Pasteurized milk cheeses 11 11 0 0 0 0 100.0 100.0 100.0 0.0
Specific 25g Milks, milk powders, yoghourts, cream
c cheeses
13 15 0 0 0 0 100.0 100.0 100.0 0.0
Dairy products Total 38 35 0 0 0 0 100.0 100.0 100.0 0.0
a Milk powders with probiorics 2 5 0 0 0 0 100.0 100.0 100.0 0.0
b Milk powdes with probiotics 19 20 0 1 0 0 95.0 100.0 97.5 0.0
Specific 375g
c Ingredients 9 9 0 0 0 0 100.0 100.0 100.0 0.0
Total 30 34 0 1 0 0 96.8 100.0 98.5 0.0
a Fresh or mapped, seasoned 10 11 0 0 0 0 100.0 100.0 100.0 0.0
Vegetables and b Cooked and seasoned 10 11 0 0 0 0 100.0 100.0 100.0 0.0
General 25g
seafood c Fresh fish fillets 10 10 0 0 0 1 100.0 100.0 100.0 10.0
Total 30 32 0 0 0 1 100.0 100.0 100.0 3.0
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Category Protocol Type PA NA PD ND PPND PPNA SE alt % SE ref % AC % FP %

a Pastries 10 10 0 0 0 0 100.0 100.0 100.0 0.0
b Egg products 10 10 1 0 0 0 100.0 90.9 95.2 0.0
Miscellaneous General 25g
c Ready to eat or Ready to reheat 11 11 0 0 0 0 100.0 100.0 100.0 0.0
Total 31 31 1 0 0 0 100.0 96.9 98.4 0.0
a Process waters 10 12 0 0 0 0 100.0 100.0 100.0 0.0
b Surfaces 5 10 1 2 0 0 75.0 87.5 83.3 0.0
Environment General
c Wastes 9 10 3 2 0 0 85.7 78.6 79.2 0.0
Total 24 32 4 4 0 0 87.5 87.5 87.5 0.0
a Chocolate 21 21 0 0 0 0 100.0 100.0 100.0 0.0
b Mass, cocoa butter 4 4 0 0 0 0 100.0 100.0 100.0 0.0
Chocolates Specific 375g
c Cocoa powder 5 5 0 0 0 0 100.0 100.0 100.0 0.0
Total 30 30 0 0 0 0 100.0 100.0 100.0 0.0
a Soya cakes 10 10 0 0 0 0 100.0 100.0 100.0 0.0
b Granular, flour 11 10 1 0 0 0 100.0 91.7 95.5 0.0
Feed General 25g
c Pâtés 10 10 0 0 0 0 100.0 100.0 100.0 0.0
Total 31 30 1 0 0 0 100.0 96.9 98.4 0.0
All categories General 177 188 7 6 0 1 96.8 96.3 96.6 0.5
All categories 365 379 9 14 0 2 96.4 97.7 97.0 0.5

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For all the categories, the following results were observed:

Table 17

Sensitivity for the PA  PD 

SEalt   100% 96.4 %
alternative method ( PA  ND  ND  PD )
Sensitivity for the SEref 
PA  ND   100%
97.7 %
reference method ( PA  ND  PD )
( PA  NA  ND)
Relative accuracy AC   100% 97.0 %
N
False positive ratio for ( FP )
the alternative method FP  100%
NA 0.5 %
FP = PPNA + PPND
With ND = ND + PPND
NA = NA + PPNA

Analysis of discordant samples

The analysis of discordant results according to the ISO 16140-2 (FDIS, 2015)
is the following, with the Acceptability Limites (AL) (See table 18).

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Table 18
Category Protocol Type PD ND ND-PD AL
a Raw (except poultry) 0 1
b Seasoned, RTC 0 0
General 25g
c Delicatessen 1 1
Total 1 2 1 3
a Fresh products 0 1
Specific 25g b Frozen products 1 0
Vancomycin Fresh and frozen products with
b 1 3
Raw beef and veal additives
Meat products Total 2 4 2 3
a Ground veal and ground beef 0 0
Specific 375g
b Beef trim 0 0
SPT supplement
c Veal trim 0 2
Raw beef and veal
Total 0 2 2 3
a Ground veal and ground beef 0 1
Specific 375g
b Beef trim 0 0
Vancomycin
c Veal trim 0 0
Raw beef and veal
Total 0 1 1 3
a Pasteurized milk cheeses 0 0
Dairy products
b Fermented products 0 0
(raw milk cheeses General 25g
c Milks and milk powders 0 0
excluded)
Total 0 0 0 3
a Raw milk cheeses 0 0
b Pasteurized milk cheeses 0 0
Specific 25g Milks, milk powders, yoghourts,
c 0 0
cream cheeses
Dairy products Total 0 0 0 3
a Milk powders with probiorics 0 0
b Milk powdes with probiotics 0 1
Specific 375g
c Ingredients 0 0
Total 0 1 1 3
a Fresh or mapped, seasoned 0 0
Vegetables and b Cooked and seasoned 0 0
General 25g
seafood c Fresh fish fillets 0 0
Total 0 0 0 3
a Pastries 0 0
b Egg products 1 0
Miscellaneous General 25g
c Ready to eat or Ready to reheat 0 0
Total 1 0 -1 3
a Process waters 0 0
b Surfaces 1 2
Environment General
c Wastes 3 2
Total 4 4 0 3
a Chocolate 0 0
b Mass, cocoa butter 0 0
Chocolates Specific 375g
c Cocoa powder 0 0
Total 0 0 0 3
a Soya cakes 0 0
b Granular, flour 1 0
Feed General 25g
c Pâtés 0 0
Total 1 0 -1 3
All categories General 7 6 -1 6
All categories 9 14 5 9
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Conclusion

The observed values for ND – PD comply with the ISO/FDIS 16140-2

requirements (2015), as they are all below Acceptability Limits for all
the tested categories, and in the overall studies.

Comments on results obtained after storage at 2 – 8°C

The results obtained after enrichment storage at 2-8°C for 72 hours are
identical to those obtained directly after incubation, except for one positive
sample (ground veal) found negative after storage; the compared methods
are still considered equivalent.

2.1.2 Relative detection level

The relative level of detection is the level of detection at P = 0.50 (LOD 50) of the alternative
(proprietary) method divided by the level of detection at P = 0.50 (LOD50) of the reference
method.

The RLOD is defined as the ratio of the alternative and reference methods:

The RLOD calculations were performed using Excel spread sheet of the
international standard (ISO 16140), as described in the ISO 16140-2
standard (FDIS, 2015). The RLOD are given in table 19.

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Table 19 – Presentation of RLOD before and after confirmation of the alternative method results

z-Test
Matrix Sample size Protocol RLOD RLODL RLODU b=ln(RLOD) sd(b) p-value
statistic
Raw ground poultry meat 25g General 1.326 0.537 3.271 0.282 0.452 0.624 0.533
Ground beef 25g Specific-vancomycin 0.749 0.354 1.584 -0.289 0.375 0.772 1.560
Raw beef 375g Specific (SPT supplement) 0.768 0.197 2.992 -0.264 0.680 0.389 1.302
Raw beef 375g Specific (vancomycin) 1.008 0.374 2.716 0.008 0.496 0.015 0.988
Cream cheese 25g General 0.795 0.294 2.150 -0.230 0.498 0.461 1.356
Raw milk 25g Specific (SPT supplement) 1.618 0.516 5.077 0.481 0.572 0.841 0.400
Milk powder 375g Specific (SPT supplement) 1.320 0.441 3.951 0.278 0.548 0.507 0.612
Raw fish fillet 25g General 0.981 0.351 2.747 -0.019 0.515 0.037 1.029
Liquid egg 25g General 1.170 0.437 3.134 0.157 0.493 0.318 0.750
High moisture pet food 25g General 0.607 0.205 1.794 -0.499 0.542 0.922 1.643
Process water 25g General 1.536 0.560 4.209 0.429 0.504 0.851 0.395
Chocolate 375g Specific (SPT supplement) 1.320 0.441 3.951 0.278 0.548 0.507 0.612

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Conclusion

The RLOD values comply with the Acceptability Limit, which is 2.5 for
an unpaired data study, for all the matrix strains pairs.

2.1.3 Inclusivity / exclusivity

Inclusivity is the ability of the alternative method to detect the target analyte from a wide range of
strains. Exclusivity is the lack of interference from a relevant range of non-target strains of the
alternative method.

Protocols

- Inclusivity (Study performed by IPL in 2011): for each of the Salmonella

strains, a culture in nutrient broth was prepared. Using this pre-culture,
225 ml of buffered peptone water + Salmonella supplement, in the
presence of food matrix (2 ml of UHT milk), were inoculated with
approximately 10 cells of Salmonella and incubated for 18 hours at 41.5°C
±1°C before performing the VIDAS® SPT test. In the event of a negative
result, the strain was tested a second time in parallel with the reference
method.

- Inclusivity (Study performed by ADRIA Développement in 2015):

The list of the positive target strains was completed to comply with the ISO
16140 part 2 requirements, i.e. 100 target strains. 45 Salmonella strain
cultures were then performed in BHI medium at 37°C. Dilutions were done
to inoculate 10 cells/225 ml in enrichment broth. The BPW + SPT
Supplement were tested with and without addition of milk (25 ml/225 ml).
The broths were then incubated for 18 h at 41.5°C and the VIDAS SPT
test applied. Confirmation step was performed by streaking the enrichment
broth onto ASAP selective agar plates. The colonies were then tested with
the VITEK MS with and without a purification step on TSA.

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- Exclusivity (Study performed by IPL in 2011):

The different negative strains were cultured in nutrient broth at 25°C, 30°C
or 37°C depending on the strains. Using this pre-culture, 225 ml of
buffered peptone water without the Salmonella supplement were then
inoculated with 105 cells / ml and incubated for 18 hours at 41.5°C before
performing the VIDAS® SPT test.
In the event of a discrepant result with respect to that expected, a further
test was performed with, in parallel, the reference method and the
complete VIDAS® SPT method.

Results

The raw data are given in Appendix 5 and Appendix 6.

- Initial study performed in 2011

Among the 57 Salmonella strains tested, including 6 non motile strains,

56 strains were detected. The non detected target strain was a non motile
strain isolated from a meat product.

In the exclusivity study, of the 30 non-target strains tested, one cross-

reaction with a strain of Citrobacter koseri (origin: animal feeding stuffs)
was observed. The confirmation procedure excluded that strain without
any doubts.

- Extension study performed in 2015

Among the 45 tested strains, only 2 strains gave a positive VIDAS SPT
test without adding milk in the enrichment broth (Salmonella Berta CIP
105682 and Salmonella Rubislow Ad 2332). When milk was added,
4 strains still gave negative VIDAS test results: Salmonella Abortusequi Ad
2321, Salmonella Abortusovis Ad 2320, Salmonella Kentucky CIP 105623,
and Salmonella Urbana Ad 501. Note that for S. Urbana and
S. Abortusovis, when a higher inoculation level was tested, a positive
result was observed.

When possible, other strains from the same sertoype were tested. It was
the case for S. Kentucky and S. Urbana; the new strains gave then a
positive result.
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Concerning the confirmatory tests, 6 strains didn’t give typical colonies on

ASAP plates: S. Abortusequi Ad 2321, S. Abortusovis Ad 2320, S. bongori
Ad 599, S. indica Ad 600, S. Kentucky CIP 105623 and S. Urbana Ad 501.

The latex test was negative for 3 strains: Salmonella Gaminara Ad 2324,
Salmonella houtenae Ad 596 and Salmonella Salamae Ad 593.

Conclusion

The VIDAS® SPT method is selective and specific.

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2.2 Inter-laboratory study

2.2.1 Study organisation

The inter-laboratory study was performed in July 2011 with 16 laboratories.

48 samples of 25 g pâté (3 contamination levels, 8 samples per
contamination level and per method) were analyzed by using the EN ISO
6579 reference method and the VIDAS® SPT method.

The strain used for the contamination was a Salmonella Derby strain,
isolated from sausage meat.

2.2.2 Experimental parameters and quality controls

Levels obtained after artificial contamination

- Before inoculation

The uncontaminated paté was analyzed according to the EN ISO 6579

(2002) reference method, to ensure the absence of Salmonella spp. The
background flora was enumerated at 1.2 108 CFU/g.

- Stability of the inoculated strain

The Salmonella spp. contamination levels were monitored during 48 hours

after inoculation of the pâté (See Table 20)

Table 20

Low level High level

Day
(CFU/25 g) (CFU/25 g)
Inoculation at Day 0 1.16 10.85
Presence
Detection at Day 1 Presence
(1.20 in MPN)
Detection at Day 2 Presence Presence

These results confirm the presence of the strain 2 days after inoculation and
cold storage.

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- Contamination levels

The contamination levels and the confidence intervals were:

Table 21

Theoretical
True level Low limit / High limit /
Level Samples target level
(b/25 g sample) 25 g sample 25 g sample
(b/25 g)
5-6-13-14-17-18-19-20 -
Level 0 0 0 / /
25-26-33-34-43-44-45-46
1-2-7-8-11-12-21-22
Low level 3 1.16 0.99 1.34
29-30-31-32-37-38-47-48
3-4-9-10-15-16-23-24-27-
High level 30 10.85 10.11 11.63
28-35-36-39-40-41-42

Logistic conditions

The temperature probes confirmed that the temperatures were between 0

and 6°C during transport and below 8°C at receipt.

Table 22 - Sample temperatures at receipt

Temperature Temperature
Laboratories measured measured by Comment
at receipt (°C) the probe (°C)
A 7.8 5.0
B 8.2 5.1
C 6.0 4.0
D 5.0 2.5
E 6.3 5.7 Receipt at D1 after 4PM
Analyses performed at D2
F 4.6 0.6
G 6.6 6.2
H 4.0 1.6
I 6.2 1.1
J 3.5 0.6
K 3.4 1.1
L 5.2 2.2
M 3.9 2.5
N 5.4 / Receipt at D2
Analyses performed at D2
O 6.1 4.6
P 7.3 3.0

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Two laboratories analyzed the samples on D2:

- Lab E received its samples on D1 after 4 pm, the temperature was below
8°C,
- Lab N received its samples on the morning of D2 and analyzed the
samples on D2.

These two laboratories were excluded from the interpretation of the results.

Conclusion

The data of 14 laboratories were used for the interpretation.

2.2.3 Result analysis

Total viable count

The total viable count results varied between 1.2 108 CFU/g (expert Lab) and
1.8 109 CFU/g (laboratory K), depending of the labs.

Collaborator lab results

The results are summarized in Tables 23 and 24.

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Table 23 – Reference method: positive results after confirmation

Contamination level
L0 L1 L2
Laboratory Positive Nb of Positive Nb of Positive Nb of
results samples results samples results samples
A 0 8 7 8 8 8
B 0 8 8 8 8 8
C 0 8 8 8 8 8
D 0 8 2 8 8 8
E / 8 2 8 8 8
F 0 8 5 8 8 8
G 0 8 0 8 8 8
H 0 8 4 8 8 8
I 0 8 4 8 8 8
J 0 8 8 8 8 8
K 0 8 4 8 8 8
L 0 8 6 8 8 8
M 0 8 6 8 8 8
N / / / / / /
O 0 8 0 8 8 8
P 0 8 0 8 8 8
Total 0 112 62 112 112 112
(a) (b) (c)

(a): False positive (b): true positive obtained at level 1 (c): true positive obtained at level 2

The laboratories excluded from the interpretation are shown in gray.

Table 24 – Alternative method: positive results before and after confirmation

Contamination level
L0 L1 L2
Laboratory Positive Nb of Positive Nb of Positive Nb of
results samples results samples results samples
A 0 8 6 8 8 8
B 0 8 8 8 8 8
C 0 8 7 8 8 8
D 0 8 6 8 8 8
E / 8 0 8 8 8
F 0 8 2 8 8 8
G 0 8 1 8 8 8
H 0 8 1 8 8 8
I 0 8 0 8 8 8
J 0 8 7 8 8 8
K 0 8 0 8 8 8
L 0 8 7 8 8 8
M 0 8 7 8 8 8
N / / / / / /
O 0 8 2 8 8 8
P 0 8 1 8 8 8
Total 0 112 55 112 112 112
(a) (b) (c)
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The non contaminated samples (level L0) were all found to be negative with
both methods.

The samples with the highest levels of contamination (level L2) were all
found positive with both methods.
At the low level of contamination (level L1), 55 samples were found positive
with the alternative method and 62 samples with the reference method.

As this is an unpaired data study, the observed differences are mainly due to
the sampling heterogeneity.

To confirm this hypothesis, the enrichment broths for the negative VIDAS®
SPT tests were transferred in SX2 broths, incubated for 16-24 hours at 41.5
C ± 1.0°C before being isolated on selective Salmonella agar (XLD, SM2).

These additional tests confirmed the absence of Salmonella in the samples,

except for 3 samples (A1, D22 and E11). The limit of detection of the
alternative method was probably reached for these 3 samples.

2.2.4 Results interpretation

Specificity of the reference and alternative methods

The specificity of the reference method is:

SPref. =
N: number of all L0 tests

The specificity of the alternative is :

SPalt. =

(C)P0: total number of false positive results obtained with blank

samples.

Sensitivity of the both methods and relative accuracy

The summary of the results obtained with the reference and alternative
methods is presented in Table 25.

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Table 25 - Summary of results for all collaborators obtained

with the reference and the alternative methods

Reference method
Alternative method Total
+ -
+ PA = 152 PD = 15 167
- ND = 22 (PPND = 0) NA = 147 (PPNA = 0) 169
Total N+ = 174 N- = 162 N = 336

The values for sensitivity of the reference and the alternative methods, as
well as the relative accuracy and false positive ratio are the following:

- Sensitivity for the alternative method:

- Sensitivity for the reference method:

- False positive ratio for the alternative method:

2.2.5 Interpretation of data

For an unpaired data study, the difference between (ND - PD) for the level(s)
where fractional recovery was obtained is calculated (L1 in this study).

The observed value found for (ND - PD) shall not be higher than the AL.

The AL is defined as ((ND - PD) max) and is calculated as:

Px: number of samples with a positive result obtained with the reference
method, at Level L1 for all the laboratories.
Nx: number of samples tested at Level L1 with the reference method by all
the laboratories.

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CPx: number of samples with a positive result obtained with the alternative
method, at Level L1 for all the laboratories.
Nx: number of samples tested at Level L1 with the alternative method by all
the laboratories

= 12.97

AL = (ND - PD)max = 12.97

Observed values = ND - PD = 22 - 15 = 7 < AL

The observed values are below the acceptability limit.

2.2.6 Conclusion

The observed values comply with the acceptability limit.

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2.3 Practicability

The alternative method practicability was evaluated according to the AFNOR

criteria relative to the method comparison study (2011).

1. Packaging The VIDAS SPT kits contain the quantity of reagent necessary for 60 analyses
2. Materials - the SPT strips composed of 10 wells covered with a labelled, foil seal, with
ready-to-use reagents
- the SPT SPR® in 30 units per pouch (ready-to-use)
- one vial of SPT standard (S1), one vial of SPT Positive Control (C1), one
vial of SPT Negative Control (C2) : ready-to-use 1× 6 mL

3. Storage conditions The storage temperature of the VIDAS SPT kit is 2°C - 8°C. The kit expiry date
is shown on the box label and on the different vials.
4. Use after opening The kit components should be stored between +2°C and +8°C. If stored
of the kit according to the recommended conditions (pouch correctly resealed with
desiccant after use…), all components are stable until the expiration date
indicated on the label.
5. Required Normal configuration of and common material of a laboratory of microbiology
equipments Required equipments :
- mixer typifies to stomacher,
- an air incubator at 37°C + 1°C,
- an air incubator at 41.5°C + 1.0°C,
- a water bath at 95-100°C or equivalent system,
- a VIDAS® instrument.
6. Reagents All the reagents are ready-to-use. The lyophilised Salmonella supplement
(reference 42650) shall be reconstituted before being added in the BPW.
7. Training course Less than half a day for a technician used to food microbiology
8. Workflow For 1 sample For 30 samples
(in minutes)
Reference Alternative Reference Alternative
Steps
method method method method
Sampling 7 7 90 90
Subculture on RVS
3 / 45 /
and MKTTn broths
VIDAS® SPT test / 1 / 25
Streaking onto
selective media, and 10 5 150 75
readings
115 min
(test +)
Total 20 min 13 min 285 min
190 min
(test -)
VIDAS® SPT allows a fast screening of the samples in comparison to the ISO
method. The confirmation procedure is as well easier.

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9. Time to result Steps Reference method Alternative method

(in min)
Pre-enrichment Day 0 Day 0
Inoculations of various
enrichment broths Day 1 /
(RVS, MKTTn)
VIDAS® SPT test / Day 1
Streaking onto
Day 2 /
selective agars
Reading Day 3 to Day 4
Negative result Day 3 to Day 7 Day 1
Confirmatory tests Day 3 to Day 7 /
Positive results (after
Day 5 to Day 7 Day 2 to Day 6
confirmation)
Positive results
(confirmation with
reference method Day 5 to Day 7 Day 4 to Day 6
tests, including a
purification step)
10. Qualification of the No specific qualification required
user
11. Common step with the None
reference method
12. Traceability A result sheet is printed with the reagent lot numbers, time, test results,
sample identification and interpretation
13. Maintenance The VIDAS user’s guide explains some problems.
BioMerieux offers a phone customar technical support for the possible
problems. Different maintenance contracts are possible

2.4 Conclusion

The method comparison study conclusions are:

- Whatever the tested category and protocol, the alternative method
shows satisfying relative accuracy, specificity and sensitivity.
- The relative detection limits of the alternative method and the ISO
standard are equivalent.
- The alternative method shows satisfying inclusivity and exclusivity
results.

The inter-laboratory study conclusions are:

- The observed data and results confirmed that the alternative method
complies with the acceptability limit.

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3 EXTENSION STUDY FOR PRIMARY PRODUCTION SAMPLES

(ADRIA Développement – 2012)

3.1 Method comparison study

3.1.1 Relative accuracy, relative specificity, relative sensitivity

Number and nature of the samples

Ninety-four samples within 4 types were tested with both the alternative
method and the ISO 6579/A1 and U47-100 reference methods (Table 26).

Table 26 – Tested types and samples

Category Positive samples* Negative samples Total

Poultry faeces 10 15 25
Pig faeces 11 14 25
Non faecal poultry samples 10 13 23
Non faecal pig samples 10 11 21
TOTAL 41 53 94
*these are positive results by one or the other methods

Artificial contamination of the samples

Artificial contaminations were performed according to the AFNOR

Certification technical rules:

- Spiking of the samples,

- Storage for 24 h at room temperature.

Thirty-nine samples were inoculated and 30 provided a positive result at least

by one the tested methods. The inoculated strains and samples are
presented in Appendix 7. Overall, 26.8 % of the positive results were
obtained from naturally contaminated samples.

Results

All samples were analyzed by the standard and the alternative methods.

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The raw data are presented in Appendix8.

The results are shown in the following tables:

Table 27 - Reference ISO 6579/A1 method and alternative method

A+ = confirmed positive results PA = positive agreement

A- = negative results NA = negative agreement
PD = positive deviation ND = negative deviation
PPN = presumptive positive results which are not confirmed

Table 27a – All products

Reference Reference
Response ISO 6579/A1 method ISO 6579/A1 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 30 PD = 5
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 6 (PPND = 0) NA = 53 (PPNA = 0)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 32 PD = 5
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 4 (PPND = 0) NA = 53 (PPNA = 0)

Table 27b – Poultry faeces

Reference Reference
Response ISO 6579/A1 method ISO 6579/A1 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 7 PD = 1
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 2 NA = 15
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 1
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 15

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Table 27c – Pig faeces

Reference Reference
Response ISO 6579/A1 method ISO 6579/A1 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 2
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 14
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 9 PD = 2
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 0 NA = 14

Table 27d – Non faecal poultry samples

Reference Reference
Response ISO 6579/A1 method ISO 6579/A1 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 1
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 13
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 1
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 13

Table 27e – Non faecal pig samples

Reference Reference
Response ISO 6579/A1 method ISO 6579/A1 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 7 PD = 1
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 2 NA = 11
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 7 PD = 1
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 2 NA = 11

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Table 28 - U47-100 reference method and alternative method

A+ = confirmed positive results PA = positive agreement

A- = negative results NA = negative agreement
PD = positive deviation ND = negative deviation
PPN = presumptive positive results which are not confirmed

Table 28a - All products

Reference Reference
Response U47-100 method U47-100 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 32 PD = 3
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 6 (PPND = 0) NA = 53 (PPNA = 0)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 34 PD = 3
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 4 (PPND = 0) NA = 53 (PPNA = 0)

A+ = confirmed positive results PA = positive agreement

A- = negative results NA = negative agreement
PD = positive deviation ND = negative deviation
PPN = presumptive positive results which are not confirmed

Table 28b – Poultry faeces

Reference Reference
Response U47-100 method U47-100 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 7 PD = 1
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 2 NA = 15
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 1
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 15

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Table 28c – Pig faeces

Reference Reference
Response U47-100 method U47-100 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 9 PD = 1
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 14
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 10 PD = 1
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 0 NA = 14

Table 28d – Non faecal poultry samples

Reference Reference
Response U47-100 method U47-100 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 1
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 13
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 1
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 1 NA = 13

Table 28e – Non faecal Pig samples

Reference Reference
Response U47-100 method U47-100 method
positive (R+) negative (R-)
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 0
6h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 2 NA = 11
Alternative method Positive agreement (A+/R+) Positive deviation (R-/A+)
VIDAS UP positive (A+) PA = 8 PD = 0
24 h Alternative method Negative deviation (A-/R+) Negative agreement (A-/R-)
negative (A-) ND = 2 NA = 11

Calculation and interpretation of sensitivity

The calculations are presented in table 29.

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Table 29 - Calculation of sensitivity

Category Protocol Type PA NA PD ND PPND PPNA SE alt % SE ref % AC % FP %

a Poultry faeces 7 15 1 2 0 0 80.0 90.0 88.0 0,0
b Pig faeces 8 14 2 1 0 0 90.9 81.8 88.0 0,0
Specific
c Non faecal poultry samples 8 13 1 1 0 0 90.0 90.0 91.3 0,0
6h
d Non faecal pig samples 7 11 1 2 0 0 80.0 90.0 85.7 0,0
Total 30 53 5 6 0 0 85,4 87.8 88.3 0.0
PPS ISO 6579/A1
a Poultry faeces 8 15 1 1 0 0 90.0 90.0 92.0 0,0
b Pig faeces 9 14 2 0 0 0 100.0 81.8 92.0 0,0
Specific
c Non faecal poultry samples 8 13 1 1 0 0 90.0 90.0 91.3 0,0
24h
d Non faecal pig samples 7 11 1 2 0 0 80.0 90.0 85.7 0,0
Total 32 53 5 4 0 0 90,2 87.8 90.4 0.0
a Poultry faeces 7 15 1 2 0 0 80.0 90.0 88.0 0,0
b Pig faeces 9 14 1 1 0 0 90.9 90.9 92.0 0,0
Specific
c Non faecal poultry samples 8 13 1 1 0 0 90.0 90.0 91.3 0,0
6h
d Non faecal pig samples 8 11 0 2 0 0 80.0 100.0 90.5 0,0
Total 32 53 3 6 0 0 85,4 92.7 90.4 0.0
PPS U47-100
a Poultry faeces 8 15 1 1 0 0 90.0 90.0 92.0 0,0
b Pig faeces 10 14 1 0 0 0 100.0 90.9 96.0 0,0
Specific
c Non faecal poultry samples 8 13 1 1 0 0 90.0 90.0 91.3 0,0
24h
d Non faecal pig samples 8 11 0 2 0 0 80.0 100.0 90.5 0,0
Total 34 53 3 4 0 0 90,2 92.7 92.6 0.0

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The following results were observed:

Table 30

ISO 6579/A1 U47-100

6h 24 h 6h 24 h
Sensitivity for the PA  PD 
SEalt   100% 85.4 % 90.2 % 85.4 % 90.2 %
alternative method ( PA  ND  ND  PD )
Sensitivity for the SEref 
PA  ND    100% 87.8 % 87.8 % 92.7 % 92.7 %
reference method ( PA  ND  PD )
( PA  NA  ND)
Relative accuracy AC   100% 88.3 % 90.4 % 90.4 % 92.6 %
N
False positive ratio for ( FP )
FP  100%
the alternative method NA 0.0 % 0.0 % 0.0 % 0.0 %
FP = PPNA + PPND
With ND = ND + PPND
NA = NA + PPNA

Analysis of discordant results

 6 negative deviations

Table 31 - Summary of the negative deviations (ND)

N° VIDAS UP 6 h VIDAS UP 24 h Contamination

Product
sample VIDAS Confirmation VIDAS Confirmation (level of inoculation)
Artificial
Swab (Pig
1036 - - - - Salmonella Typhimurium
environment)
Ad 1249 (7.0)
Artificial
1039 Poultry faeces - - - + Salmonella Blockley
Ad 923 (6.0)
Swab (pork
1377 - - - - Natural
environment)
2123 Pork faeces - - + + Natural
Swab (poultry Artificial
2279 - - - -
environment) Salmonella Infantis (5.0)
Artificial
2283 Poultry faeces - - + + Salmonella Anatum
Ad 1108 (10.2)

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For 3 samples (n° 1036, 1377 and 2279), the negative deviations were
probably linked to the sampling heterogeneity in that unpaired data study
(split enrichment protocols between the compared methods).
For 3 samples (n° 1039, 2123 and 2283), the presence of Salmonella spp in
the enrichment broth of the alternative method was confirmed; for 2 samples
(n° 2123 and 2283), the VIDAS assay was positive after 24 h incubation of
the SX2 broth. The test threshold was probably not reached after 6 h
incubation time.

 5 positive deviations in comparison to the ISO 6579/A1 method and

3 positive deviations in comparison to the U47-100 method

Table 32 - Summary of the positive deviations (PD)

N° VIDAS UP Contamination
Product ISO 6579/A1 U47-100
sample. 6h 24 h (level of inoculation)
Dust (Pig Artificial
1322 + + - +
environment) Salmonella Derby Ad 1447 (5.4)
1370 Bootsock (poultry) + + - + Natural
Artificial
1734 Hatchery water + + - -
Salmonella Havana Ad 930 (7.4)
2120 Poultry faeces + + - - Natural
Artificial
2270 Pig faeces + + - -
Salmonella Derby Ad 1452 (7.4)

Two samples found negative with the ISO 6579/A1 method were found
positive with the U47-100 method.

The positive deviations were observed from both naturally and artificially
contaminated samples.

The analysis of discordant results according to the ISO 16140-2 (FDIS, 2015)
is the following:
Table 33

ISO 6579/A1 U47-100

AL*
ND PD ND – PD ND PD ND – PD
VIDAS UP 6h 6 5 1 6 3 3 3
VIDAS UP 24 h 4 5 -1 4 3 1 3

Note that according to the ISO 16140-2 (FDIS, 2015), the acceptability limit
for one category including 60 samples for the production primary samples is

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required to cover the category. The observed values for ND – PD comply

with the acceptability limits.

Confirmation protocols

Five different agar plates were tested to confirm the VIDAS positive results.
All the positive results were confirmed using the defined protocol with all the
selective agar plates, except in the following cases where some variations
were observed on the Salmonella spp recovery on the various selective
agars. A second sub-culture in SX2 broth did improve the recovery in some
cases (Table 34):

Table 34 - Summary of the observed differences between the tested

confirmation protocols

VIDAS UP 6 h
SM2
Samples (ChromID XLD XLT4 SALSA ASAP
Salmonella)
1031 + - + / /
1034 + / / / /
1370 - - - - +
1732 + + / + +

VIDAS UP 24 h
SM2
Samples (ChromID XLD XLT4 SALSA ASAP
Salmonella)
1031 + SX2 + SX2 / / /
1370 - SX2 - SX2 - SX2 - SX2 + SX2
2283 / + SX2 + SX2 + SX2 /

Storage of the SX2 broth at 2 – 8°C

No change was observed when storing the SX2 broth (6 and 24 hours) at 2-
8°C for 72 hours, except for the positive sample 2271. A lowest VIDAS signal
was observed, but with still a positive result. The presence of Salmonella spp
was confirmed by recovering the strain on selective agars.

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Conclusion

The VIDAS® UP Salmonella method is comparable to the ISO 6579/A1

and the U47-100 reference methods whatever the incubation time of the
SX2 broth, i.e. 6 h or 24 h.
The confirmation procedures allow to confirm the positive VIDAS® UP
Salmonella method by recovering the target analyte on selective agars.
It is possible to store the primary enrichment broth for 72 h at 2-8°C
before running the analyses.

3.1.2 Relative detection level

The relative level of detection is the level of detection at P = 0.50 (LOD50) of the alternative
(proprietary) method divided by the level of detection at P = 0.50 (LOD 50) of the reference
method.

Sample

The levels of detection were established by testing a (matrix/strain), i.e.

poultry faeces spiked with the Ad 1306 Salmonella Agona four contamination
levels of contamination. The stomacher bags containing 25 g of sample were
contaminated individually with the bacterial suspension and tested by the two
methods. Six replicates were run per contamination level.

The matrix was tested with the reference method prior to the study to verify
the absence of Salmonella.

Results

The RLOD is defined as the ratio of the alternative and reference methods:

The RLOD calculations were performed using Excel spread sheet of the
international standard (ISO 16140), as described in the ISO 16140-2
standard (FDIS, 2015). The RLOD are given in table 35 and the raw data in
Appendix 9.
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Table 35 – Presentation of RLOD before and after confirmation of the

alternative method results

z-Test
Matrix Sample size Protocol RLOD RLODL RLODU b=ln(RLOD) sd(b) p-value
statistic
PPS (6h and 24h)
1.776 0.683 4.617 0.574 0.478 1.201 0.230
ISO 6579/A1 and U47-100

Conclusion

The RLOD values comply with the acceptability limit which is 2.5 for an
unpaired data study.

3.1.3 Inclusivity / Exclusivity

The inclusivity is the ability of the alternative method to detect the target analyte from a wide range of
strains. The exclusivity is the lack of interference from a relevant range of non-target strains of the
alternative method.

Protocols

 Inclusivity

50 Salmonella spp strains were grown in Brain Heart Infusion at 37°C.

Dilutions were performed in order to inoculate 10 cells/225 ml of the
supplemented BPW, or the supplemented BPW containing sterile poultry
faeces. The full protocol of the alternative method was then followed.

 Exclusivity

The exclusivity study was performed in 2011 by the Institut Pasteur de Lille
during the initial validation study.

Results

 Inclusivity study

All the 50 strains gave a negative result when growth in the supplemented
BPW. Thirty three strains gave a positive result when tested in presence of
non sterile faeces, even after 6 h. All the 17 remaining strains gave a positive
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result incubation time when tested in presence of sterile faeces, except in the
fowling cases:

- the Salmonella Gallinarum Ad 300 strain,

- and the Salmonella arizonae CIP 5526 and Salmonella Urbana Ad 501
strains.

Three other strains from the N group of Salmonella spp were tested and two
of them gave a positive result. The Salmonella Sternschanze Ad 500 strain
was not detected. Other Salmonella arizonae SIII a 50;z4;z23 were not
available for additional testing. But note the Salmonella arizonae SIII a
51;z4;z23 :- CIP 5523 strain was detected.

The results are provided in Appendix 10.

 Exclusivity study

Thirty strains were tested in 2011 and a cross reaction was observed with a
Citrobacter koseri strain. The results are provided in Appendix 5.

Conclusion

The VIDAS® UP Salmonella method is specific and selective.

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3.2 Practicability

That part of the study was run in 2012 according to specific AFNOR
Certification technical rules:

8. Workflow study (time required for analyses in minutes)

Average time for Average time for
a sample (min) 30 samples(min)
Reference Alternative Reference Alternative
method method method method
Sampling, dilution in BPW and 4 4 100 100
mixing
Secondary enrichment 1 1 30 30
MSRV reading 1 / 20 /
VIDAS assay / 1 / 30
Total 6 6 150 160
9. Time to results
Reference method Alternative method
Sampling, pre-enrichment D0 D0
Streaking on MSRV D1
Secondary enrichment (SX2) D1
Heat treatment D1 – D2
MSRV reading D2 – D3
Delay to get negative results D3 D1 - D2

Confirmation of alternative Reference method Alternative method

method
Streaking of the SX2 broth after D1
6 h incubation time
Streaking of the SX2 broth after D2
24 h incubation time
Reading of the selective agar D2 – D3
Confirmation Test D3 – D4
Confirmation of the reference Reference method Alternative method
method
Streaking on XLD D2 – D3
XLD reading D3 – D4
Streaking on a nutritive agar D3 – D4
Biochemical and serological tests D4 – D5
Biochemical tests interpretation D5 – D6
Delay to get positive results D5 – D6 D3 – D4
A negative result is obtained after 25 h with the VIDAS SPT
method and after 72 h with the ISO or NF reference methods.
A confirmed positive result is obtained in 2 to 3 days with the
alternative method, while 5 to 6 days are required with the
reference methods.
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3.3 Conclusion

The VIDAS® UP Salmonella method shows satisfactory accuracy,

specificity and sensitivity results, in comparison with both the ISO
6579:2002/Amd 1:2007 and NF .U47-100 standard methods.

The level of detection of the alternative method is equivalent to the level

of detection of the tested reference methods, i.e. ISO
6579:2002/ Amd 1:2007 and NF .U47-100.

The VIDAS® UP Salmonella assay is specific and sensitive.

4 EXTENSION STUDY FOR THE USE OF A LATEX TEST FOR

THE CONFIRMATION PROCEDURE (ADRIA Développement –
2014)

The VIDAS UP Salmonella method is validated since the October 6, 2011,

with a confirmation procedure including a streak on selective agar followed
by the ISO confirmation tests, or a biochemical gallery on isolated colony
without any purification step.

This extension study was set up to allow the use of latex tests on
characteristic colonies observed on selective agars. These latex tests can be
also used after a purification step on non selective agar.

The ASAP (AEB 520089) and chromID Salmonella (43621 SM2) were used
in the study, as well as the AES Chemunex Salmonella spp latex kit (Ref.:
MGNF42).

4.1 Study protocol

The aim of the study is to assess the inclusivity, exclusivity and sensitivity of
the new confirmation procedure in comparison to the ISO 6579 standard.

150 positive and 100 negative strains were tested. The study design is
summarized below.

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Non target strains

Cryo-beads

BHI, 24 h at 37°C

Culture in BPW

Incubation 16 – 20 h
at 37°C ± 1°C

VIDAS SPT Streak on TSA Streak on chromogenic agars

test (ChromID Salmonella, ASAP)

Incubation 24 h ± 2 h Incubation 24 h ± 2 h
at 37°C ± 1°C at 37°C ± 1°C

Latex test Latex test

Target strains

Cryo-beads

BHI 24 h at 37°C

Culture in supplemented BPW
18 – 24 h at 41.5°C

TSA and chromogenic agars
(ChromID Salmonella, ASAP)

Latex test

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4.2 Results

Inclusivity

The raw data are gathered in Appendix 11. A summary is presented

Table 36.
Table 36

Agars
TSA ChromID Salmonella ASAP
Number of positive latex tests 115 119 117
Number of negative latex tests 35 31 33
No growth 0 0 0

The list of the strains which showed negative latex tests depending on the
selective agar is available Appendix 12.

Differences are observed depending on the selective agar used to streak the
strains: ChromID Salmonella Agar provided the best data: 119 strains did
provide a positive latex test on the 150 tested strains.

Exclusivity

The raw data are presented Appendix 13. A summary is available Table 37.

Table 37

Agars
TSA ChromID Salmonella ASAP
Positive VIDAS test 1 (40 : 4 positive reactions positives on 7)
+/- characteristic colonies / 7 4
No growth 0 11 20
Number of positive or doubtful latex tests 19 7 10
+/- characteristic colonies and doubtful
latex tests / 1 (3) ** 3 (3-4-91) **

** non target strains:

3: Aeromonas punctata Ad 1517
4: Aeromonas salmonicida Ad 1319
91 : Serratia marcescans Ad 447

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4.3 Conclusion

All the tested strains gave a negative VIDAS test, except one culture
type collection strain, i.e. Enterobacter helveticus DSM 18396. Note that
the artifact reaction is probably due to the use of a pure culture, and is
moreover not repeatable. Indeed, the tests done with the VIDAS method
enrichment, i.e. supplemented BPW, did show a negative VIDAS test.

Some more or less characteristic colonies were observed on the tested

chromogenic agars. Some these strains provided a positive or doubtful
latex test. But due the selectivity performances of the VIDAS method,
these confirmation procedures will be never run in routine analyses.
Once again, the tests done with the VIDAS method enrichment, i.e.
supplemented BPW, did show negative VIDAS tests.

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5 EXTENSION STUDY FOR USING THE VITEX MS TEST FOR

THE CONFIRMATION PROCEDURE (ADRIA Développement -
2015)

This extension study was set up to allow the use of the VITEK MS,
automated mass spectrometry microbial identification system that uses
Matrix Assisted Laser Desorption Ionization Time-of-Fligth (MALDI.TOF)
technology and a comprehension database of relevant species.
Sofware version 3.1 was used in this study.
The protocol is summarized below (See Figure 1).

Figure 1

1. The target slide is prepared and introduced to a high-vacuum environment.

2. A precise laser burst ionizes the sample.
3. A “cloud” of proteins is released and accelerated by an electric charge.
4. After passing through the ring electrode, the proteins’ Time of Flight is recorded using a formula
from the time recorded.
5. Proteins are detected with a sensor to create a spectrum that represents the protein makeup of
each sample.

The VITEK MS Manual was already provided for the project presentation,
and is still available on the collaborative platform.

The technology is dedicated to Salmonella spp confirmation, and is not

supposed to be used for furher sub-species discrimination, serotying
or identification.

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5.1 Study protocol

The aim of the study was to assess the inclusivity, exclusivity and sensitivity
of the new confirmation procedure.

150 positive and 104 negative strains were tested; the study design is
summarized below (See Figure 2).

Figure 2

Non target strains

Cryobeads

BHI, 24 h at 37°C or optimal growth temperature

Subculture in BPW

Incubation for 16 – 20 h at 37°C ± 1°C or optimal growth temperature

Streak onto TSA Streak on selective agar plate

(ASAP)

Incubation for 24 h ± 2 h
at 37°C ± 1°C
or optimal growth temperature

VITEK® MS test on colony VITEK® MS test on colony

Target strains
Cryobeads

BHI, 24 h at 37°C

Subculture in BPW + SPT Supplement

16 – 24 h at 41.5°C + milk

Streak on selective agar plate
(ASAP)

®
VITEK MS test on colony

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5.2 Results

The raw data are given in Appendix 14.

5.2.1 Inclusivity

A summary of the results is given Table 38.

Table 38

Media
ASAP TSA
Number of strains tested 150 150
Number of strains confirmed as
148 (1) 149 (1)
Salmonella spp.
2
Number of strains with no 1
(S. arizonae CIP 5522,
identification (S. houtenae Ad 596)
S. bongori Ad 599)
(1) For two strains (S. houtenae Ad 596 and Ad 597), two tests were needed to obtain an identification.

Off the 150 strains tested, 148 were correctly confirmed as Salmonella when
ASAP agar was used prior to VITEK® MS analysis. For two strains
(S. bongori Ad 599 and S. arizonae CIP 5522), no results were obtained from
the VITEK MS (No result).

Off the 150 strains tested, 149 were correctly confirmed as Salmonella when
TSA was used prior to VITEK® MS analysis. For one strain (S. houtenae
Ad 596), no results were obtained from the VITEK MS (No result).

5.2.2 Exclusivity

A summary of the results is given Table 39.

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Table 39

Media
ASAP TSA
Number of strains tested 104 104
Number of strains which did not grow on the
22 0
plate
Number of strains which were not
82 Not applicable
characteristic on the plates
Number of strains with no identification 11 12
Number of strains confirmed as Salmonella 0 0

As already mentioned, the technology is here dedicated to Salmonella spp

confirmation. Strains identification is of course related to the extension and
the robustness of the database, and is not the purpose of the study. Indeed,
all the negative strains were either not able to grow on the tested agars, or
not confirmed as Salmonella spp with the VITEK® MS.

5.3 Conclusion

All the 150 tested Salmonella strains were confirmed as Salmonella

spp, except in two cases (S. arizonae CIP 5522 and S. bongori Ad 599)
for which “no result” was obtained.

Among the 104 tested negative strains, no confirmation as Salmonella

genus was observed.

VITEK® MS is an accurate and rapid technology to confirm VIDAS SPT

positive presumpotive results.

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Appendix 1 – Flow diagrams of the reference methods

EN ISO 6579: 2002: Microbiology of food and animal feeding stuffs –

Horizontal method for the detection of Salmonella spp.

25g of sample + 225 ml BPW

Incubation
18 h  2 h at 37°C  1°C

0.1 ml BPW 1 ml BPW

10 ml RVS 10 ml MKTTn
Incubation 24 h  3 h at 41,5°C  1°C Incubation 24 h  3 h at 37°C  1°C

Streak on XLD and a second medium

Incubation 24 h  3 h at 37°C  1°C

Streak 1 characteristic colony

onto Nutrient agar
(Take 4 other colonies if
the first one is negative)

Incubation 24 h  3 h at 37°C  1°C

Biochemical and serological confirmation

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ISO 6579/A1 standard method (Appendix D) - Detection of Salmonella spp. in

animal faeces and in environmental samples from the primary production stage

Pre-enrichment: BPW (pre-warmed at room temperature)

Dilution 1/10ème for most cases

Incubation for 18 h  2 h at 37°C 1°C

Inoculate 3 separated drops on a MSRV agar
Pre-warmed at room temperature
(for a total of 0.1 ml)

Incubation at 41.5°C  1°C for 24 h  3 h, plates non inverted

Plates reading:
Positive test: grey-white turbid zone extending out of the inoculated drop
Turbid zone characterized by a white halo with a clearly defined edge
Negative test: re-incubate the plates for a further 24 h  3 h

Dip a 1µl loop just inside the border of the opaque growth
Isolate on a XLD plate
Repeat using a new loop on the second selected medium

Incubate at 37°C  1°C for 24 h  3 h

Take one isolated characteristic colony from each plate

Isolate on a nutrient agar
Incubate at 37°C  1°C
For 24 h  3 h

Perform the biochemical and serological confirmations

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U47 – 100 standard method: Recherche par l’isolement et l’identification de

tout sérovar ou de sérovar(s) spécifié(s) de salmonelles dans l’environnement
des productions animales (Detection by streaking of any Salmonella serotypes
in primary production samples)

Pre-enrichment: BPW (pre-warmed at room temperature or 37°C)

Dilution 1/10ème for most cases

Incubation
18 h  2 h at 37°C  2°C

Inoculate 3 separate drops on a MSRV agar

pre-warmed at room temperature 10 mL of MKTTn broth
(for a total of 0.1 ml)

Incubation à Incubation
41.5°C  1°C 24 h  3 h 41.5°C  1°C, 24 h  3 h

Positive test: grey-white turbid zone 10 µl isolated on a selected

extending out of the inoculated drop. Turbid zone selective agar
characterized by a white halo with a clearly defined edge
Negative test: re-incubate the plates
For a further 24 h  3 h

Dip a 1µl loop just inside the border

of the opaque growth
Isolate on a XLD agar
Repeat using a new loop
on the second selected medium

Incubation: 37°C  2°C, 24 h  3 h

Take one isolated characteristic colony from each plate

Isolate on a nutrient agar.

Incubation: 37°C  1°C, 24 h  3 h

Biochemical confirmation (micro-gallery)

Serological confirmation and identification

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Appendix 2 – Flow diagrams of the alternative method:

VIDAS® UP Salmonella (VIDAS SPT)

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Specific protocol for primary stage production

with the confirmation tests

xg + 9x ml supplemented BPW

18 – 24 h at 41.5°C ± 1°C

Transfer 1 mL into 10 mL of SX2 broth

pre-warmed at 41.5°C

6 – 24 h at 41.5°C ± 1°C
Possibility to storage
the broths for 72 h Aliquot of 2 – 3 ml
at 2 - 8°C
Heat treatment for 5 min à 95 – 100°C

VIDAS SPT

VIDAS SPT +
non heated SX2 broth

Streaking on selective agars

0,1 mL into 10 mL
SX2 broth 24 h at 37°C

16 – 24 h
at 41,5°C ± 1°C
Standard confirmation tests
API micro-gallery from an isolated
Streaking on
colony from the selective agars
selective agar plates

Only in absence of characteristic colonies on the selective plates

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Appendix 3 - Artificial contaminations (in French)

(Initial validation study realized by Eurofins IPL Nord - 2011, 2012 & 2013 and extension study by ISHA - 2014)

Initial validation - 2011

Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
A1 Nouilles/ canard laqué DV3 S35 Salmonella hadar Saucisse aromatisée 7 jours à +4°C puis 90 min à 55°C / / -
A2 Pizza norvégienne DV3 S35 Salmonella hadar Saucisse aromatisée 7 jours à +4°C puis 90 min à 55°C / / -
A5 Emincé de poulet rôti DV3 S16 Salmonella hadar Viande de volaille 7 jours à +4°C puis 90 min à 55°C / / -
A6 Escalope viennoise DV3 S16 Salmonella hadar Viande de volaille 7 jours à +4°C puis 90 min à 55°C / / -
A7 Chili con carne DV3 S16 Salmonella hadar Viande de volaille 7 jours à +4°C puis 90 min à 55°C / / -
A8 Merlu à la muscade DV3 S16 Salmonella hadar Viande de volaille 7 jours à +4°C puis 90 min à 55°C / / -
Entremets chocolat/
A10 DV1 S14 Salmonella enteritidis Noiselia (pâtisserie) 7 jours à +4°C puis 90 min à 55°C / / -
speculos
A11 Eclair chantilly aux fraises DV1 S14 Salmonella enteritidis Noiselia (pâtisserie) 7 jours à +4°C puis 90 min à 55°C / / -
C14 Religieuse DV1 S30 Salmonella typhimurium Ovoproduit 4 jours à +4°C puis 90 min à 55°C / / -
C15 Tartelette aux fraises DV1 S30 Salmonella typhimurium Ovoproduit 4 jours à +4°C puis 90 min à 55°C / / -
E2 Crème pâtissière DV2 S34 Salmonella enteritidis Ovoproduit 2 jours à +4°C puis 60 min à 55°C 1,87 6,8 +
E3 Coupe duo profiteroles DV1 S14 Salmonella enteritidis Noiselia (pâtisserie) 2 jours à +4°C puis 60 min à 55°C 1,40 4,1 +
E4 Tarte amandes abricots DV1 S14 Salmonella enteritidis Noiselia (pâtisserie) 2 jours à +4°C puis 60 min à 55°C 1,40 4,6 -
E5 Fôret noire DV1 S14 Salmonella enteritidis Noiselia (pâtisserie) 2 jours à +4°C puis 60 min à 55°C 1,40 5,1 +
E6 Tropézienne DV1 S14 Salmonella enteritidis Noiselia (pâtisserie) 2 jours à +4°C puis 60 min à 55°C 1,40 5,1 +
Filet de cabillaud à la
E7 DV3 S17 Salmonella hadar Sauté de dinde 2 jours à +4°C puis 60 min à 55°C 0,90 2,5 +
crème
E8 Carbonade DV3 S17 Salmonella hadar Sauté de dinde 2 jours à +4°C puis 60 min à 55°C 0,90 2,9 +
E9 Pizza 4 fromages DV3 S17 Salmonella hadar Sauté de dinde 2 jours à +4°C puis 60 min à 55°C 0,90 3,2 +
Gratin poireaux pdt
E10 DV3 S17 Salmonella hadar Sauté de dinde 2 jours à +4°C puis 60 min à 55°C 0,90 3,2 +
chèvre lardons
2 jours à +4°C puis 90 min à 50°C
F1 Profiteroles à la crème DV1 S54 Salmonella typhimurium Lait 0,66 5,0 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F2 Varsailler DV1 S54 Salmonella typhimurium Lait 0,66 10,0 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F3 Tartelette au chocolat DV1 S54 Salmonella typhimurium Lait 0,66 15,0 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F4 Tartelette aux fraises DV1 S54 Salmonella typhimurium Lait 0,66 20,0 +
puis 10 min à -80°C
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Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
2 jours à +4°C puis 90 min à 50°C
F6 Mayonnaise DV2 S30 Salmonella typhimurium Ovoproduit 0,70 9,6 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F9 Brandade de morue DV3 S49 Salmonella kottbus Paupiette de dindonneau 0,47 5,2 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F10 Tartiflette DV3 S49 Salmonella kottbus Paupiette de dindonneau 0,47 10,4 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F11 Goulache de biche DV3 S49 Salmonella kottbus Paupiette de dindonneau 0,47 15,6 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F12 Purée DV3 S49 Salmonella kottbus Paupiette de dindonneau 0,47 20,8 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F13 Courgettes PV2 S59 Salmonella San diego Herbes séchées 0,61 3,4 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F14 Ratatouille PV2 S59 Salmonella San diego Herbes séchées 0,61 6,8 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F15 Mouliné de carottes PV2 S59 Salmonella San diego Herbes séchées 0,61 10,2 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F16 Navets PV2 S59 Salmonella San diego Herbes séchées 0,61 13,6 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F17 Carottes râpées PV1 S87 Salmonella blockley Basilic 0,60 7,1 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F18 Concombres PV1 S87 Salmonella blockley Basilic 0,60 14,2 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F19 Tomates PV1 S87 Salmonella blockley Basilic 0,60 21,3 +
puis 10 min à -80°C
2 jours à +4°C puis 90 min à 50°C
F20 Betteraves PV1 S87 Salmonella blockley Basilic 0,60 28,4 +
puis 10 min à -80°C
G1 Filet d'eglefin PP1 S31 Salmonella Virchow Coques 90 min à 50°C puis 10 min à -80°C 0,50 7,4 +
G2 Filet de rouget PP1 S31 Salmonella Virchow Coques 90 min à 50°C puis 10 min à -80°C 0,50 11,1 +
G3 Filet mulet avec peau PP1 S31 Salmonella Virchow Coques 90 min à 50°C puis 10 min à -80°C 0,50 14,8 +
G4 Filet de lingue bleue PP1 S31 Salmonella Virchow Coques 90 min à 50°C puis 10 min à -80°C 0,50 18,5 +
G5 Crevettes PP1 S80 Salmonella Kedougou Thon 90 min à 50°C puis 10 min à -80°C 0,52 11,4 +
G6 Dos de lieu noir PP1 S80 Salmonella Kedougou Thon 90 min à 50°C puis 10 min à -80°C 0,52 17,1 +
G7 Filet d'eglefin PP1 S80 Salmonella Kedougou Thon 90 min à 50°C puis 10 min à -80°C 0,52 22,8 +
G8 Filet de rouget PP1 S80 Salmonella Kedougou Thon 90 min à 50°C puis 10 min à -80°C 0,52 28,5 +
G13 Mouliné de carottes PV2 S78 Salmonella IIIb 61:i:- Blanquette de dinde 90 min à 50°C puis 10 min à -80°C 0,50 1,4 +

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Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
G14 Purée de potiron PV2 S78 Salmonella IIIb 61:i:- Blanquette de dinde 90 min à 50°C puis 10 min à -80°C 0,50 2,1 +
Pommes de terre/
G15 PV2 S78 Salmonella IIIb 61:i:- Blanquette de dinde 90 min à 50°C puis 10 min à -80°C 0,50 2,8 +
carottes
G16 Poireaux PV2 S78 Salmonella IIIb 61:i:- Blanquette de dinde 90 min à 50°C puis 10 min à -80°C 0,50 3,5 +
G17 Poivron jaune PV1 S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C / / -
G18 Poivron vert PV1 S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C / / -
G19 Salade et maïs PV1 S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C / / -
G20 Salade jeunes pousses PV1 S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C / / -
H1 Sauce chasseur DV3 S89 Salmonella bredeney Saucisse de veau 90 min à 50°C puis 15 min à -80°C 0,52 3,0 +
H2 Sauce risotto DV3 S89 Salmonella bredeney Saucisse de veau 90 min à 50°C puis 15 min à -80°C 0,52 4,5 +
H3 Fond de veau DV3 S89 Salmonella bredeney Saucisse de veau 90 min à 50°C puis 15 min à -80°C 0,52 6,0 +
H6 Haricots verts PV2 S2 Salmonella Amsterdam Végétaux 90 min à 50°C puis 15 min à -80°C 0,61 16,4 +
H7 Lentilles PV2 S2 Salmonella Amsterdam Végétaux 90 min à 50°C puis 15 min à -80°C 0,61 24,6 +
H11 Rondelles de radis PV1 S2 Salmonella Amsterdam Végétaux 90 min à 50°C puis 15 min à -80°C 0,61 24,6 +
H12 Carottes râpées PV1 S2 Salmonella Amsterdam Végétaux 90 min à 50°C puis 15 min à -80°C 0,61 32,8 +
H13 Betteraves râpées PV1 S105 Salmonella mgulani Epices (curry) 90 min à 50°C puis 15 min à -80°C 0,57 4,8 +
H14 Rondelles de betteraves PV1 S105 Salmonella mgulani Epices (curry) 90 min à 50°C puis 15 min à -80°C 0,57 7,2 +
H15 Carottes râpées PV1 S105 Salmonella mgulani Epices (curry) 90 min à 50°C puis 15 min à -80°C 0,57 9,6 +
H17 Tomates et salade PV1 S105 Salmonella mgulani Epices (curry) 90 min à 50°C puis 15 min à -80°C 0,57 7,2 +
H18 Profiteroles DV1 S103 Salmonella cerro Choux pâtissier 90 min à 50°C puis 15 min à -80°C 0,84 8,4 +
H19 Noiselia DV1 S103 Salmonella cerro Choux pâtissier 90 min à 50°C puis 15 min à -80°C 0,84 12,6 +
H20 Tarte aux poires DV1 S103 Salmonella cerro Choux pâtissier 90 min à 50°C puis 15 min à -80°C 0,84 16,8 +
I4 Filet de truite PP1 S71 Salmonella Senftenberg Poisson 90 min à 50°C puis 15 min à -80°C 0,00 <1 -
I5 Filet de tacaud PP1 S71 Salmonella Senftenberg Poisson 90 min à 50°C puis 15 min à -80°C 0,00 <1 FP
I9 Fromage blanc PL2 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,82 7,3 +
I10 Yaourt brassé vanille PL2 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,82 14,6 -
I11 Faisselle PL2 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,82 14,6 +
I12 Emmental râpé PL1 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,82 21,9 +
I13 Le carré de Bridel PL1 S64 Salmonella kottbus Résidus caséine 90 min à 50°C puis 15 min à -80°C 0,50 11,2 +
I14 Pont l'Evêque PL1 S64 Salmonella kottbus Résidus caséine 90 min à 50°C puis 15 min à -80°C 0,50 11,2 +
I15 Livarot PL1 S64 Salmonella kottbus Résidus caséine 90 min à 50°C puis 15 min à -80°C 0,50 16,8 +
L3 Merguez PC3 S12 Salmonella Derby Chaire à saucisse 90 min à 50°C puis 15 min à -80°C 0,90 2,8 +
L6 Chaire à saucisse PC3 S32 Salmonella typhimurium Lardons fumés 90 min à 50°C puis 15 min à -80°C 1,02 3,8 +
L8 Pâté de campagne PC3 S32 Salmonella typhimurium Lardons fumés 90 min à 50°C puis 15 min à -80°C 1,02 5,7 +
M9 Filet de tacaud PP1 S76 Salmonella IIIb 61:-:- Osso bucco de dinde 90 min à 50°C puis 15 min à -80°C 0,91 9,0 +
M10 Saumon PP1 S76 Salmonella IIIb 61:-:- Osso bucco de dinde 90 min à 50°C puis 15 min à -80°C 0,91 18,0 +
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Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
M13 Pintade PC2 S19 Salmonella infantis Viande de volaille 90 min à 50°C puis 15 min à -80°C 0,71 1,3 +
M14 Pintade PC2 S19 Salmonella infantis Viande de volaille 90 min à 50°C puis 15 min à -80°C 0,71 1,3 +
M15 Poulet PC2 S19 Salmonella infantis Viande de volaille 90 min à 50°C puis 15 min à -80°C 0,71 2,6 +
M16 Filet de dinde PC2 S19 Salmonella infantis Viande de volaille 90 min à 50°C puis 15 min à -80°C 0,71 2,6 +
M17 Côte d'agneau PC1 S18 Salmonella infantis Langue de porc 90 min à 50°C puis 15 min à -80°C 0,54 3,8 +
M18 Côte de filet porc PC1 S18 Salmonella infantis Langue de porc 90 min à 50°C puis 15 min à -80°C 0,54 7,6 +
M19 Côte première porc PC1 S18 Salmonella infantis Langue de porc 90 min à 50°C puis 15 min à -80°C 0,54 7,6 +
N1 Lait en poudre Nestlé PL2 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,50 9,0 +
N2 Lait en poudre Nestlé PL2 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,50 18,0 +
N3 Lait demi écrémé PL2 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,50 18,0 +
N4 Lait demi écrémé bio PL2 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,50 27,0 +
N9 Poulet fermier PC2 S131 Salmonella hadar Volaille 90 min à 50°C puis 15 min à -80°C 0,55 2,1 -
N10 Filet de poulet PC2 S131 Salmonella hadar Volaille 90 min à 50°C puis 15 min à -80°C 0,55 4,2 +
N11 Filet mignon de porc PC1 S131 Salmonella hadar Volaille 90 min à 50°C puis 15 min à -80°C 0,55 4,2 +
N12 Mimolette jeune PL1 S45 Salmonella indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,60 1,8 +
N13 Chèvre aux noix PL1 S45 Salmonella indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,60 3,6 +
R2 Fromage mirabella PL1 S96 Salmonella Heidelberg Abats de poulet 90 min à 50°C puis 15 min à -80°C 0,37 0,2 +
R3 Parmesan PL1 S96 Salmonella Heidelberg Abats de poulet 90 min à 50°C puis 15 min à -80°C 0,37 0,6 -
R4 Chèvre aux abricots PL1 S96 Salmonella Heidelberg Abats de poulet 90 min à 50°C puis 15 min à -80°C 0,37 0,4 -
R5 Gorgonzola PL1 S112 Salmonella enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C 0,77 0,2 -
R6 Cheddar rouge PL1 S112 Salmonella enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C 0,77 0,4 -
R7 Yaourt liquide fraise PL2 S112 Salmonella enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C 0,77 0,0 -
R9 Yaourt liquide nature PL2 S73 Salmonella Senftenberg Produit laitier 90 min à 50°C puis 15 min à -80°C 0,54 7,0 +
R10 Poudre de lait PL2 S73 Salmonella Senftenberg Produit laitier 90 min à 50°C puis 15 min à -80°C 0,54 14,0 +
R11 Poudre de lait PL2 S73 Salmonella Senftenberg Produit laitier 90 min à 50°C puis 15 min à -80°C 0,54 14,0 +
R12 Coquelet PC2 S141 Salmonella Amsterdam Volaille 90 min à 50°C puis 15 min à -80°C 0,68 5,6 +
R13 Escalope de poulet PC2 S141 Salmonella Amsterdam Volaille 90 min à 50°C puis 15 min à -80°C 0,68 5,6 +
Lait de montagne demi-
T1 PL2 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 7,6 +
écrémé
T2 Yaourt PL2 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 15,2 +
T3 Emmental PL1 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 15,2 +
T4 Mimolette PL1 S97 Salmonella typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 22,8 +
T5 Gouda PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 1,6 +
T6 Edam PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 1,6 +
U1 Gruyère râpé PL1 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 3,2 +
U2 Cheddar PL1 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 6,4 +

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Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
Mousse fromage frais
U3 PL2 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 6,4 +
framboise
U4 Fromage blanc sucré PL2 S54 Salmonella typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 9,6 +
U7 Fromage frais bio PL2 S112 Salmonella enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C / 0,0 -
X1 Croquettes pour chat AN2 S67 Salmonella llandoff Aliments pour animaux 90 min à 50°C puis 15 min à -80°C 0,58 1,4 +
X3 Croquettes pour chien AN2 S67 Salmonella llandoff Aliments pour animaux 90 min à 50°C puis 15 min à -80°C 0,58 2,1 +
X4 Mélange tourteaux AN1 S67 Salmonella llandoff Aliments pour animaux 90 min à 50°C puis 15 min à -80°C 0,58 2,1 +
X5 Granulés AN2 S81 Salmonella Kedougou Aliments pour animaux 90 min à 50°C puis 15 min à -80°C 0,54 5,8 PS
X6 Granulés AN2 S81 Salmonella Kedougou Aliments pour animaux 90 min à 50°C puis 15 min à -80°C 0,54 5,8 +
X7 Graines poules AN2 S81 Salmonella Kedougou Aliments pour animaux 90 min à 50°C puis 15 min à -80°C 0,54 8,7 +
X8 Granulés AN2 S81 Salmonella Kedougou Aliments pour animaux 90 min à 50°C puis 15 min à -80°C 0,54 8,7 +
4 jours à +4°C puis 90 min à 50°C
Y1 Croquettes pour chat AN2 S83 Salmonella Westhampton Fishmeal 0,52 14,0 +
puis 15 min à -80°C
4 jours à +4°C puis 90 min à 50°C
Y2 Croquettes pour chien AN2 S83 Salmonella Westhampton Fishmeal 0,52 14,0 +
puis 15 min à -80°C
Alimentation vaches 4 jours à +4°C puis 90 min à 50°C
Y4 AN2 S83 Salmonella Westhampton Fishmeal 0,52 21,0 +
laitières puis 15 min à -80°C
4 jours à +4°C puis 90 min à 50°C
Y13 Tourteau de colza AN1 S90 Salmonella Oranienburg Aliments pour animaux 0,76 2,4 +
puis 15 min à -80°C
4 jours à +4°C puis 90 min à 50°C
Y14 Tourteau de soja AN1 S90 Salmonella Oranienburg Aliments pour animaux 0,76 3,6 +
puis 15 min à -80°C
4 jours à +4°C puis 90 min à 50°C
Y15 Tourteau de tournesol AN1 S90 Salmonella Oranienburg Aliments pour animaux 0,76 3,6 +
puis 15 min à -80°C
4 jours à +4°C puis 90 min à 50°C
Y16 Tourteau de colza AN1 S111 Salmonella Senftenberg Tourteau de soja 0,50 1,6 -
puis 15 min à -80°C
4 jours à +4°C puis 90 min à 50°C
Y17 Tourteau de soja AN1 S111 Salmonella Senftenberg Tourteau de soja 0,50 2,4 +
puis 15 min à -80°C
4 jours à +4°C puis 90 min à 50°C
Y18 Tourteau de tournesol AN1 S111 Salmonella Senftenberg Tourteau de soja 0,50 2,4 +
puis 15 min à -80°C
20 min à -80°C puis 12%sel
Z1 Fromage blanc PL2 S145 Salmonella Urbana Bœuf 0,63 3,6 +
puis 24h à +4°C
20 min à -80°C puis 12%sel
Z2 Emmental PL1 S148 Salmonella Dublin Lait cru de vache 0,05 3,0 +
puis 24h à +4°C
20 min à -80°C puis 12%sel
Z3 Tariflette PL1 S148 Salmonella Dublin Lait cru de vache 0,05 3,0 +
puis 24h à +4°C
20 min à -80°C puis 12%sel
Z4 Brie de Meaux PL2 S148 Salmonella Dublin Lait cru de vache 0,05 4,5 +
puis 24h à +4°C
ADRIA Développement 69/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
20 min à -80°C puis 12%sel
Z5 Camembert PL2 S148 Salmonella Dublin Lait cru de vache 0,05 4,5 +
puis 24h à +4°C
12%sel puis 24h à +4°C
Aa1 Pâtée pour chien au bœuf AN3 S91 Salmonella Oranienburg Aliments pour animaux 0,52 18,0 +
puis 20 min à -80°C
Pâtée pour chien au 12%sel puis 24h à +4°C
Aa2 AN3 S91 Salmonella Oranienburg Aliments pour animaux 0,52 18,0 +
canard puis 20 min à -80°C
12%sel puis 24h à +4°C
Aa3 Pâtée pour chien au veau AN3 S91 Salmonella Oranienburg Aliments pour animaux 0,52 27,0 +
puis 20 min à -80°C
Pâtée pour chien au 12%sel puis 24h à +4°C
Aa4 AN3 S91 Salmonella Oranienburg Aliments pour animaux 0,52 27,0 +
poulet puis 20 min à -80°C
20 min à -80°C puis 12%sel
Ab1 Eau de process EN1 S133 Salmonella Derby Eau de rejet (atelier volaille) 0,54 3,4 +
puis 48h à +4°C
20 min à -80°C puis 12%sel
Ab2 Eau de process EN1 S133 Salmonella Derby Eau de rejet (atelier volaille) 0,54 6,8 +
puis 48h à +4°C
20 min à -80°C puis 12%sel
Ab3 Eau de process EN1 S133 Salmonella Derby Eau de rejet (atelier volaille) 0,54 6,8 +
puis 48h à +4°C
20 min à -80°C puis 12%sel
Ab4 Eau de process EN1 S133 Salmonella Derby Eau de rejet (atelier volaille) 0,54 10,2 +
puis 48h à +4°C
20 min à -80°C puis 12%sel
Ab5 Pâtée pour chat au poulet AN3 S142 Salmonella Amsterdam Aliment volaille 0,54 4,1 +
puis 48h à +4°C
20 min à -80°C puis 12%sel
Ab6 Pâtée pour chat au lapin AN3 S142 Salmonella Amsterdam Aliment volaille 0,54 8,2 +
puis 48h à +4°C
20 min à -80°C puis 12%sel
Ab7 Pâtée pour chat au thont AN3 S142 Salmonella Amsterdam Aliment volaille 0,54 8,2 +
puis 48h à +4°C
20 min à -80°C puis 12%sel
Ab8 Pâtée pour chat au veau AN3 S142 Salmonella Amsterdam Aliment volaille 0,54 8,2 +
puis 48h à +4°C
48h à +4°C puis 20 min à -80°C
Ac16 Tourteau de soja AN1 S113 Salmonella Senftenberg Aliments pour animaux 0,56 3,1 +
puis 15%sel puis 48h à +4°C
48h à +4°C puis 20 min à -80°C
Ac17 Tourteau de tournesol AN1 S113 Salmonella Senftenberg Aliments pour animaux 0,56 3,1 +
puis 15%sel puis 48h à +4°C
48h à +4°C puis 20 min à -80°C
Ac18 Tourteau de colza AN1 S113 Salmonella Senftenberg Aliments pour animaux 0,56 6,2 +
puis 15%sel puis 48h à +4°C
48h à +4°C puis 20 min à -80°C
Ac19 Tourteau de colza AN1 S113 Salmonella Senftenberg Aliments pour animaux 0,56 6,2 +
puis 15%sel puis 48h à +4°C
48h à +4°C puis 20 min à -80°C
Ac20 Eau de process EN1 S133 Salmonella Derby Eau de rejet (atelier volaille) 0,55 7,8 +
puis 15%sel puis 48h à +4°C
ADRIA Développement 70/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
48h à +4°C puis 20 min à -80°C
Ac21 Eau de process EN1 S133 Salmonella Derby Eau de rejet (atelier volaille) 0,55 7,8 +
puis 15%sel puis 48h à +4°C
Environnement ( atelier de 12%sel puis 72h à +4°C
AD1 Pâté pour chat au poisson AA3 S156 Salmonella Livingston 0,82 12,2 +
production) puis 20 min à -80°C
Environnement ( atelier de 12%sel puis 72h à +4°C
AD2 Pâté pour chien au bœuf AA3 S156 Salmonella Livingston 0,82 12,2 +
production) puis 20 min à -80°C
Pélèvement environnement ( eau 12%sel puis 72h à +4°C
AD7 Eau de process EN1 S110 Salmonella Newport 0,53 3,8 +
d'égout) puis 20 min à -80°C
Pélèvement environnement ( eau 12%sel puis 72h à +4°C
AD8 Eau glacée EN1 S110 Salmonella Newport 0,53 3,8 +
d'égout) puis 20 min à -80°C
Pélèvement environnement ( eau 12%sel puis 72h à +4°C
AD9 Eau de process EN1 S110 Salmonella Newport 0,53 5,7 +
d'égout) puis 20 min à -80°C
Pélèvement environnement ( eau 12%sel puis 72h à +4°C
AD10 Eau de process EN1 S110 Salmonella Newport 0,53 5,7 +
d'égout) puis 20 min à -80°C
Abattoir de volaille (alimentation 12%sel puis 72h à +4°C
AD11 Résidus de découpe EN3 S153 Salmonella London 0,53 4,2 +
humaine) puis 20 min à -80°C
Abattoir de volaille (alimentation 12%sel puis 72h à +4°C
AD12 Déchet viande hachée EN3 S153 Salmonella London 0,53 6,3 +
humaine) puis 20 min à -80°C
Abattoir de volaille (alimentation 12%sel puis 72h à +4°C
AD13 Déchet hachoir EN3 S153 Salmonella London 0,53 6,3 +
humaine) puis 20 min à -80°C
Environnement ( atelier de 90 min à 50°C
AH1 Manche couteau EN2 S151 Salmonella Rissen 0,54 1,5 +
production) puis 15 min à -80°C

ADRIA Développement 71/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Extension study (Dairy products - 2012)

Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
Lait de montagne demi-
T1 PL2 S97 Salmonella Typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 7,6 +
écrémé
T2 Yaourt PL2 S97 Salmonella Typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 15,2 +
T3 Emmental PL1 S97 Salmonella Typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 15,2 +
T4 Mimolette PL1 S97 Salmonella Typhimurium Saint nectaire 90 min à 50°C puis 15 min à -80°C 0,52 22,8 +
T5 Gouda PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 1,6 +
T6 Edam PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 1,6 +
T7 Pont l'evêque PL2 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 3,2 +
T8 Brie de Meaux (lait cru) PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 3,2 +
Sainte Maure de Touraine
T18 PL1 S73 Salmonella Senftenberg Produit laitier 90 min à 50°C puis 15 min à -80°C 0,55 0,4 -
(lait cru)
T19 Maroilles fermier (lait cru) PL1 S73 Salmonella Senftenberg Produit laitier 90 min à 50°C puis 15 min à -80°C 0,55 0,8 +
U1 Gruyère râpé PL1 S54 Salmonella Typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 3,2 +
U2 Cheddar PL1 S54 Salmonella Typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 6,4 +
Mousse fromage frais
U3 PL2 S54 Salmonella Typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 6,4 +
framboise
U4 Fromage blanc sucré PL2 S54 Salmonella Typhimurium Lait 90 min à 50°C puis 15 min à -80°C 0,52 9,6 +
U5 Mousse fromage frais fraise PL3 S112 Salmonella Enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C / 0,0 -
U6 P'tit caram' choc' PL3 S112 Salmonella Enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C / 0,0 -
U7 Fromage frais bio PL2 S112 Salmonella Enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C / 0,0 -
U8 Fromage frais aux framboises PL3 S112 Salmonella Enteritidis Poudre de lait 90 min à 50°C puis 15 min à -80°C / 0,0 -
U17 Comté au lait cru PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 3,7 +
U18 Brie de Meaux (cru) PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 7,4 +
U19 Tomme de Savoie (cru) PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 7,4 +
U20 4 fromages pour fondue (cru) PL1 S45 Salmonella Indiana Brie de meaux 90 min à 50°C puis 15 min à -80°C 0,50 11,1 +
Aj1 Petit munster (lait cru) PL1 S64 Salmonell Kottbus Résidus de caséine 90 min à 50°C puis 15 min à -80°C 0,91 6,4 +
Aj2 Crottin de chavignol (lait cru) PL1 S64 Salmonell Kottbus Résidus de caséine 90 min à 50°C puis 15 min à -80°C 0,91 12,8 +
Aj3 Roquefort papillon (lait cru) PL1 S64 Salmonell Kottbus Résidus de caséine 90 min à 50°C puis 15 min à -80°C 0,91 12,8 +

ADRIA Développement 72/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contaminations artificielles
Code Produit Cat. Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
Aj4 Camembert (pasteurisé) PL2 S64 Salmonell Kottbus Résidus de caséine 90 min à 50°C puis 15 min à -80°C 0,91 19,2 +
Aj5 Selles sur Cher (lait cru) PL1 S123 Salmonella Agona Poudre de lait 90 min à 50°C puis 15 min à -80°C 0,82 4,8 +
Gouda au cumain
Aj6 PL2 S123 Salmonella Agona Poudre de lait 90 min à 50°C puis 15 min à -80°C 0,82 9,6 +
(pasteurisé)
Raclette tranchée
Aj7 PL2 S123 Salmonella Agona Poudre de lait 90 min à 50°C puis 15 min à -80°C 0,82 9,6 +
(pasteurisé)
Aj8 Bûche de chèvre (pasteurisé) PL2 S123 Salmonella Agona Poudre de lait 90 min à 50°C puis 15 min à -80°C 0,82 14,4 +
4 jours à +4°C puis 90 min à 50°C puis 15 min à
Al14 Crème fluide 15%MG PL3 S55 Salmonella Typhimurium Lait 0,95 2,8 +
-80°C
4 jours à +4°C puis 90 min à 50°C puis 15 min à
Al15 Crème fluide entière 30%MG PL3 S55 Salmonella Typhimurium Lait 0,95 5,6 +
-80°C
4 jours à +4°C puis 90 min à 50°C puis 15 min à
Al16 Yaourt fraise PL3 S55 Salmonella Typhimurium Lait 0,95 5,6 +
-80°C

ADRIA Développement 73/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Extension study (375 g sample size - 2013)

Contamination artificielle
Code Nom Catégorie Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
60 min à -20°C puis 120 min à +4°C puis 10
AR1 Rumsteak PC S4 Salmonella brandenburg Foie de génisse 0,79 8,8 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AR2 Haché de bœuf PC S4 Salmonella brandenburg Foie de génisse 0,79 8,8 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AR3 Escalope de veau PC S4 Salmonella brandenburg Foie de génisse 0,79 13,2 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AR4 Haché de veau PC S4 Salmonella brandenburg Foie de génisse 0,79 13,2 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AT1 Gîte nois de bœuf PC S13 Salmonella saint paul Produit carné 1,06 11,0 +
min à -80°C
Boulettes de bœuf 60 min à -20°C puis 120 min à +4°C puis 10
AT2 PC S13 Salmonella saint paul Produit carné 1,06 11,0 +
(surgelées) min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AT3 Steak haché (surgelés) PC S13 Salmonella saint paul Produit carné 1,06 16,5 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AT4 Tende de tranche PC S13 Salmonella saint paul Produit carné 1,06 16,5 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AW1 Noix à bifteak (bœuf) PC S24 Salmonella montevideo Foie de bœuf 0,54 19,4 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AW2 Noix de veau PC S24 Salmonella montevideo Foie de bœuf 0,54 19,4 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AW3 Steak haché de veau PC S24 Salmonella montevideo Foie de bœuf 0,54 29,1 +
min à -80°C
Macreuse à 60 min à -20°C puis 120 min à +4°C puis 10
AW4 PC S24 Salmonella montevideo Foie de bœuf 0,54 29,1 +
bourguignon min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AX1 Côte de veau PC S126 Salmonella derby Produit carné 1,58 3,8 +
min à -80°C
60 min à -20°C puis 120 min à +4°C puis 10
AX2 Noix de veau PC S126 Salmonella derby Produit carné 1,58 3,8 FN
min à -80°C
Steak haché de bœuf 60 min à -20°C puis 120 min à +4°C puis 10
AX3 PC S126 Salmonella derby Produit carné 1,58 5,7 +
5% MG min à -80°C
Steak haché de bœuf 60 min à -20°C puis 120 min à +4°C puis 10
AX4 PC S126 Salmonella derby Produit carné 1,58 5,7 +
15% MG min à -80°C
Viande hachée de 60 min à -20°C puis 120 min à +4°C puis 10
Ba1 Tranche à bifteak PC S165 Salmonella Ohio 0,51 10,2 +
bœuf min à -80°C
ADRIA Développement 74/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contamination artificielle
Code Nom Catégorie Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
Viande hachée de 60 min à -20°C puis 120 min à +4°C puis 10
Ba2 Tranche à fondue PC S165 Salmonella Ohio 0,51 10,2 +
bœuf min à -80°C
Viande hachée de 60 min à -20°C puis 120 min à +4°C puis 10
Ba3 Jarret PC S165 Salmonella Ohio 0,51 15,3 +
bœuf min à -80°C
Viande hachée de 60 min à -20°C puis 120 min à +4°C puis 10
Ba4 Steak haché PC S165 Salmonella Ohio 0,51 15,3 +
bœuf min à -80°C
Bb1 Viande hachée de bœuf PC S130 Salmonella typhimrium Produit carné 90 min à 50°C puis 10 min à -80°C 0,86 2,6 +
Bb2 Haché de bœuf PC S130 Salmonella typhimrium Produit carné 90 min à 50°C puis 10 min à -80°C 0,86 2,6 +
Bb3 Haché de veau PC S130 Salmonella typhimrium Produit carné 90 min à 50°C puis 10 min à -80°C 0,86 3,9 +
Bb4 Rumsteak PC S130 Salmonella typhimrium Produit carné 90 min à 50°C puis 10 min à -80°C 0,86 3,9 +
Bc1 Steak haché PC S145 Salmonella Urbana Bœuf 90 min à 50°C puis 10 min à -80°C 1,10 9,8 +
Bc2 Escalope de veau PC S145 Salmonella Urbana Bœuf 90 min à 50°C puis 10 min à -80°C 1,10 9,8 +
Bc3 Faux filet PC S145 Salmonella Urbana Bœuf 90 min à 50°C puis 10 min à -80°C 1,10 14,7 +
Bc4 Viande hachée de bœuf PC S145 Salmonella Urbana Bœuf 90 min à 50°C puis 10 min à -80°C 1,10 14,7 +
Bg1 Boulette de veau PC S24 Salmonella montevideo Foie de bœuf 90 min à 50°C puis 10 min à -80°C 1,01 7,0 +
Bg2 Steak haché de bœuf PC S24 Salmonella montevideo Foie de bœuf 90 min à 50°C puis 10 min à -80°C 1,01 7,0 +
Bg3 Veau haché PC S24 Salmonella montevideo Foie de bœuf 90 min à 50°C puis 10 min à -80°C 1,01 7,0 +
Bg4 Haché de bœuf PC S24 Salmonella montevideo Foie de bœuf 90 min à 50°C puis 10 min à -80°C 1,01 7,0 +
Bg5 Steak haché de bœuf PC S126 Salmonella derby Produit carné 90 min à 50°C puis 10 min à -80°C 1,12 1,6 FN
Bg6 Escalope de veau PC S126 Salmonella derby Produit carné 90 min à 50°C puis 10 min à -80°C 1,12 1,6 +
Bg7 Tranche à fondue PC S126 Salmonella derby Produit carné 90 min à 50°C puis 10 min à -80°C 1,12 1,6 +
Bg8 Gîte à la noix PC S126 Salmonella derby Produit carné 90 min à 50°C puis 10 min à -80°C 1,12 1,6 -
Bh1 Steak haché de bœuf PC S13 Salmonella saint paul Produit carné 90 min à 50°C puis 10 min à -80°C 0,54 8,4 +
Bh2 Veau haché PC S13 Salmonella saint paul Produit carné 90 min à 50°C puis 10 min à -80°C 0,54 8,4 +
Bh3 Epaule de veau PC S13 Salmonella saint paul Produit carné 90 min à 50°C puis 10 min à -80°C 0,54 8,4 +
Bh4 Macreuse PC S13 Salmonella saint paul Produit carné 90 min à 50°C puis 10 min à -80°C 0,54 8,4 +
Bh5 Faux filet PC S21 Salmonella Mbandaka Cœur de veau 90 min à 50°C puis 10 min à -80°C 0,72 10,2 +
Bh6 Rôti de bœuf PC S21 Salmonella Mbandaka Cœur de veau 90 min à 50°C puis 10 min à -80°C 0,72 10,2 +
Bn1 Viande hachée de bœuf PC S26 Salmonella typhimrium Fois de porc 90 min à 50°C puis 10 min à -80°C 0,58 9,8 +
Bn2 Haché de veau PC S26 Salmonella typhimrium Fois de porc 90 min à 50°C puis 10 min à -80°C 0,58 9,8 +
Bn3 Filet de bœuf PC S29 Salmonella typhimrium Sanglier 90 min à 50°C puis 10 min à -80°C 0,63 8,4 +
Bn4 Rôti de veau PC S29 Salmonella typhimrium Sanglier 90 min à 50°C puis 10 min à -80°C 0,63 12,6 +
Bn5 Tende de tranche PC S29 Salmonella typhimrium Sanglier 90 min à 50°C puis 10 min à -80°C 0,63 12,6 +
ADRIA Développement 75/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contamination artificielle
Code Nom Catégorie Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
Bp1 Escalope de veau PC S20 Salmonella Kedougou Gélatine 90 min à 50°C puis 10 min à -80°C 0,87 4,2 +
Bp2 Osso bucco veau PC S20 Salmonella Kedougou Gélatine 90 min à 50°C puis 10 min à -80°C 0,87 4,2 +
Macreuse à
Bp3 PC S20 Salmonella Kedougou Gélatine 90 min à 50°C puis 10 min à -80°C 0,87 6,3 +
bourguignon
Bp4 Haché de veau PC S20 Salmonella Kedougou Gélatine 90 min à 50°C puis 10 min à -80°C 0,87 6,3 +
Poudre de lait écrémé 60 min à -20°C puis 120 min à 50°C puis 10
Bi1 PL S54 Salmonella typhimurim Lait 0,51 3,0 FN
Bio min à -80°C
Poudre de lait écrémé 60 min à -20°C puis 120 min à 50°C puis 10
Bi2 PL S54 Salmonella typhimurim Lait 0,51 3,0 +
calcium min à -80°C
60 min à -20°C puis 120 min à 50°C puis 10
Bi3 Poudre de lait entier PL S54 Salmonella typhimurim Lait 0,51 3,0 +
min à -80°C
Poudre de lait 1/2 60 min à -20°C puis 120 min à 50°C puis 10
Bi4 PL S54 Salmonella typhimurim Lait 0,51 3,0 +
écrémé min à -80°C
60 min à -20°C puis 120 min à 50°C puis 10
Bi5 Poudre de lait écrémé PL S54 Salmonella typhimurim Lait 0,51 4,5 +
min à -80°C
Bj1 Poudre de lait écrémé PL S112 Salmonella enteritidis Poudre de lait 90 min à 50°C puis 10 min à -80°C 0,80 10,4 +
Bj2 Poudre de lait écrémé PL S112 Salmonella enteritidis Poudre de lait 90 min à 50°C puis 10 min à -80°C 0,80 10,4 +
Bj3 Poudre de lait entier PL S112 Salmonella enteritidis Poudre de lait 90 min à 50°C puis 10 min à -80°C 0,80 10,4 +
Bl1 Poudre de lait 26%MG PL S73 Salmonella seftenberg Produit laitier 90 min à 50°C puis 10 min à -80°C 0,51 9,6 +
Bl2 Poudre de lait 26%MG PL S73 Salmonella seftenberg Produit laitier 90 min à 50°C puis 10 min à -80°C 0,51 14,4 +
Bl3 Poudre de lait 0%MG PL S73 Salmonella seftenberg Produit laitier 90 min à 50°C puis 10 min à -80°C 0,51 9,6 +
Bl4 Poudre de lait 0%MG PL S73 Salmonella seftenberg Produit laitier 90 min à 50°C puis 10 min à -80°C 0,51 14,4 +
Bo1 Poudre de lait PL S148 Salmonella Dublin Lait cru 90 min à 50°C puis 10 min à -80°C 0,77 10,2 +
Bo2 Poudre de lait PL S148 Salmonella Dublin Lait cru 90 min à 50°C puis 10 min à -80°C 0,77 10,2 +
Bo3 Poudre de lait PL S148 Salmonella Dublin Lait cru 90 min à 50°C puis 10 min à -80°C 0,77 15,3 +
Bo4 Poudre de lait PL S148 Salmonella Dublin Lait cru 90 min à 50°C puis 10 min à -80°C 0,77 15,3 +
Poudre de lait
Br1 PL S123 Salmonella agona Poudre de lait 90 min à 50°C puis 10 min à -80°C 0,91 0,5 -
probiotique+ amidon
Poudre de lait sans
Br2 PL S123 Salmonella agona Poudre de lait 90 min à 50°C puis 10 min à -80°C 0,91 0,5 -
probiotique + amidon
Poudre de lait
Br3 PL S123 Salmonella agona Poudre de lait 90 min à 50°C puis 10 min à -80°C 0,91 0,7 -
probiotique sans amidon
Poudre de lait sans
Br4 PL S123 Salmonella agona Poudre de lait 90 min à 50°C puis 10 min à -80°C 0,91 0,7 -
probiotique + amidon

ADRIA Développement 76/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contamination artificielle
Code Nom Catégorie Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
Poudre de lait sans 90 min à 50°C puis 10 min à -80°C puis 24h à
Bs1 PL S123 Salmonella agona Poudre de lait 0,91 5,0 +
probiotique + amidon +4°C
Poudre de lait 90 min à 50°C puis 10 min à -80°C puis 24h à
Bs2 PL S123 Salmonella agona Poudre de lait 0,91 5,0 +
probiotique+ amidon +4°C
Poudre de lait sans 90 min à 50°C puis 10 min à -80°C puis 24h à
Bs3 PL S123 Salmonella agona Poudre de lait 0,91 7,0 +
probiotique sans amidon +4°C
Poudre de lait sans 90 min à 50°C puis 10 min à -80°C puis 24h à
Bs4 PL S123 Salmonella agona Poudre de lait 0,91 7,0 +
probiotique + amidon +4°C
Poudre de lait 90 min à 50°C puis 10 min à -80°C puis 24h à
Bs5 PL S47 Salmonella agona Levures intantanées 0,87 9,3 +
probiotique+ amidon +4°C
Poudre de lait sans 90 min à 50°C puis 10 min à -80°C puis 24h à
Bs6 PL S47 Salmonella agona Levures intantanées 0,87 9,3 +
probiotique + amidon +4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Ca1 Lactoserum PL S48 Salmonella agona Levures intantanées / / -
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Ca2 Lactoserum PL S48 Salmonella agona Levures intantanées / / -
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Ca3 Lactoserum PL S48 Salmonella agona Levures intantanées / / -
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Ca4 Lactoserum PL S48 Salmonella agona Levures intantanées / / -
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Ca5 Lactoserum PL S48 Salmonella agona Levures intantanées / / -
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Cc1 Caseine PL S64 Salmonella kottbus Résidus caséine 0,62 5,0 +
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Cc2 Caseine PL S64 Salmonella kottbus Résidus caséine 0,62 5,0 +
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Cc3 Caseine PL S64 Salmonella kottbus Résidus caséine 0,62 7,5 +
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Cc4 Caseine PL S64 Salmonella kottbus Résidus caséine 0,62 7,5 +
+4°C
90 min à 50°C puis 10 min à -80°C puis 24h à
Cc5 Caseine PL S55 Salmonella typhimurim Lait 0,78 12,9 +
+4°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bk1 Chocolat blanc Choco S14 Salmonella enteritidis Noiselia (pâtisserie) 0,64 9,6 +
80°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bk2 Chocolat blanc Choco S14 Salmonella enteritidis Noiselia (pâtisserie) 0,64 9,6 +
80°C
ADRIA Développement 77/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contamination artificielle
Code Nom Catégorie Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
24h à 4°C puis 90min à 50°C puis 10min à -
Bk3 Chocolat blanc Choco S14 Salmonella enteritidis Noiselia (pâtisserie) 0,64 14,4 +
80°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bk4 Chocolat blanc Choco S14 Salmonella enteritidis Noiselia (pâtisserie) 0,64 14,4 +
80°C
Bm1 Beurre de cacao Choco S103 Salmonella cerro Choux pâtissier 90min à 50°C puis 10min à -80°C 0,71 8,2 +
Bm2 Beurre de cacao Choco S103 Salmonella cerro Choux pâtissier 90min à 50°C puis 10min à -80°C 0,71 8,2 +
Bm3 Beurre de cacao Choco S103 Salmonella cerro Choux pâtissier 90min à 50°C puis 10min à -80°C 0,71 8,2 +
Bq1 Chocolat au lait Choco S103 Salmonella cerro Choux pâtissier 90min à 50°C puis 10min à -80°C 0,73 8,4 +
Bq2 Chocolat au lait Choco S103 Salmonella cerro Choux pâtissier 90min à 50°C puis 10min à -80°C 0,73 8,4 +
Bq3 Chocolat au lait Choco S103 Salmonella cerro Choux pâtissier 90min à 50°C puis 10min à -80°C 0,73 12,6 +
Bq4 Chocolat au lait Choco S103 Salmonella cerro Choux pâtissier 90min à 50°C puis 10min à -80°C 0,73 12,6 +
24h à 4°C puis 90min à 50°C puis 10min à -
Bt1 Masse cacao Choco S177 Salmonella typhimurium Tiramisu 0,73 3,4 +
80°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bt2 Masse cacao Choco S177 Salmonella typhimurium Tiramisu 0,73 3,4 +
80°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bt3 Chocolat noir Choco S177 Salmonella typhimurium Tiramisu 0,73 5,1 +
80°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bt4 Chocolat noir Choco S177 Salmonella typhimurium Tiramisu 0,73 5,1 +
80°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bu3 Chocolat noir Choco S47 Salmonella agona Levures instantanées 0,86 5,6 +
80°C puis 24h à +4°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bu4 Chocolat noir Choco S47 Salmonella agona Levures instantanées 0,86 8,4 +
80°C puis 24h à +4°C
24h à 4°C puis 90min à 50°C puis 10min à -
Bu5 Chocolat blanc Choco S47 Salmonella agona Levures instantanées 0,86 8,4 +
80°C puis 24h à +4°C
Bw1 Chocolat blanc Choco S42 Salmonella typhimurium Ovoproduits 90min à 50°C puis 10min à -80°C 1,90 8,0 +
Bw2 Chocolat au lait Choco S42 Salmonella typhimurium Ovoproduits 90min à 50°C puis 10min à -80°C 1,90 16,0 +
Bw3 Chocolat noir Choco S42 Salmonella typhimurium Ovoproduits 90min à 50°C puis 10min à -80°C 1,90 8,0 +
Bw4 Chocolat noir Choco S42 Salmonella typhimurium Ovoproduits 90min à 50°C puis 10min à -80°C 1,90 16,0 +
Bw5 Chocolat blanc Choco S43 Salmonella enteritidis Ovoproduits 90min à 50°C puis 10min à -80°C 0,73 9,4 +
Bw6 Chocolat au lait Choco S43 Salmonella enteritidis Ovoproduits 90min à 50°C puis 10min à -80°C 0,73 14,1 +
Bw7 Chocolat noir Choco S43 Salmonella enteritidis Ovoproduits 90min à 50°C puis 10min à -80°C 0,73 9,4 +
Bw8 Chocolat noir Choco S43 Salmonella enteritidis Ovoproduits 90min à 50°C puis 10min à -80°C 0,73 14,1 +
By1 Poudre de cacao Choco S86 Salmonella anatum chocolat 90min à 50°C puis 10min à -80°C 0,58 6,2 +

ADRIA Développement 78/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Contamination artificielle
Code Nom Catégorie Souche Evaluation Résultat
Type de stress UFC/25g
N° Nom Origine du stress
By2 Poudre de cacao Choco S86 Salmonella anatum chocolat 90min à 50°C puis 10min à -80°C 0,58 6,2 +
By3 Poudre de cacao Choco S86 Salmonella anatum chocolat 90min à 50°C puis 10min à -80°C 0,58 9,3 +
By4 Poudre de cacao Choco S86 Salmonella anatum chocolat 90min à 50°C puis 10min à -80°C 0,58 9,3 +
By5 Poudre de cacao Choco S87 Salmonella blockley basilic 90min à 50°C puis 10min à -80°C 0,87 14,2 +
Cd1 Lactoserum PL S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C 0,60 7,6 +
Cd2 Lactoserum PL S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C 0,60 7,6 +
Cd3 Lactoserum PL S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C 0,60 11,4 +
Cd4 Lactoserum PL S48 Salmonella agona Levures instantanées 90 min à 50°C puis 10 min à -80°C 0,60 11,4 +

ADRIA Développement 79/185 December 22, 2015

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VIDAS UP Salmonella (SPT)
 bioMérieux

Extension study (375 g sample size - 2013)

Intensité
N° éch. Code souche Souche Origine Stress appliqué
du stress
SA1 SAL 1.84 Salmonella enterica Manhattan Bovin 15 min à 56°C + 7 jours à - 20°C 1,1
SA2 SAL 1.84 Salmonella enterica Manhattan Bovin 15 min à 56°C + 7 jours à - 20°C 1,1
SA3 SAL 1.84 Salmonella enterica Manhattan Bovin 15 min à 56°C + 7 jours à - 20°C 1,1
SA4 SAL 1.93 Salmonella enterica Montevideo Steak haché 15 min à 56°C + 7 jours à - 20°C 1,7
SA5 SAL 1.93 Salmonella enterica Montevideo Steak haché 15 min à 56°C + 7 jours à - 20°C 1,7
SA7 SAL 1.133 Salmonella enterica Typhimurium Bœuf haché cru 15 min à 56°C + 7 jours à - 20°C 0,6
SA8 SAL 1.133 Salmonella enterica Typhimurium Bœuf haché cru 15 min à 56°C + 7 jours à - 20°C 0,6
SA9 SAL 1.133 Salmonella enterica Typhimurium Bœuf haché cru 15 min à 56°C + 7 jours à - 20°C 0,6
SA10 SAL 1.20 Salmonella enterica Bredeney Rôti de dinde cru 15 min à 56°C + 7 jours à - 20°C 1,0
SA11 SAL 1.20 Salmonella enterica Bredeney Rôti de dinde cru 15 min à 56°C + 7 jours à - 20°C 1,0
SA12 SAL 1.20 Salmonella enterica Bredeney Rôti de dinde cru 15 min à 56°C + 7 jours à - 20°C 1,0
SA13 SAL 1.82 Salmonella enterica London Environnement atelier production 15 min à 56°C + 7 jours à - 20°C 0,6
SA14 SAL 1.82 Salmonella enterica London Environnement atelier production 15 min à 56°C + 7 jours à - 20°C 0,6
SA15 SAL 1.82 Salmonella enterica London Environnement atelier production 15 min à 56°C + 7 jours à - 20°C 0,6
SA16 SAL 1.8 Salmonella enterica arizonae Canard 3 jours à - 20°C + 15 min à 56°C 0,7
SA17 SAL 1.8 Salmonella enterica arizonae Canard 3 jours à - 20°C + 15 min à 56°C 0,7
SA18 SAL 1.8 Salmonella enterica arizonae Canard 3 jours à - 20°C + 15 min à 56°C 0,7
SA19 SAL 1.7 Salmonella enterica arizonae Canard 15 min à 56°C + 7 jours à - 20°C 1,7
SA20 SAL 1.7 Salmonella enterica arizonae Canard 15 min à 56°C + 7 jours à - 20°C 1,7
SA21 SAL 1.7 Salmonella enterica arizonae Canard 15 min à 56°C + 7 jours à - 20°C 1,7
SA22 SAL 1.12 Salmonella enterica Brandenburg Côte de porc 15 min à 56°C + 7 jours à - 20°C 1,6
SA23 SAL 1.12 Salmonella enterica Brandenburg Côte de porc 15 min à 56°C + 7 jours à - 20°C 1,6
SA24 SAL 1.12 Salmonella enterica Brandenburg Côte de porc 15 min à 56°C + 7 jours à - 20°C 1,6
SA25 SAL 1.29 Salmonella enterica Derby Echine de porc 15 min à 56°C + 7 jours à - 20°C 1,3
ADRIA Développement 80/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Intensité
N° éch. Code souche Souche Origine Stress appliqué
du stress
SA26 SAL 1.29 Salmonella enterica Derby Echine de porc 15 min à 56°C + 7 jours à - 20°C 1,3
SA27 SAL 1.29 Salmonella enterica Derby Echine de porc 15 min à 56°C + 7 jours à - 20°C 1,3
SA28 SAL 1.50 Salmonella enterica Enteritidis Viande rouge 15 min à 56°C + 7 jours à - 20°C 0,8
SA29 SAL 1.50 Salmonella enterica Enteritidis Viande rouge 15 min à 56°C + 7 jours à - 20°C 0,8
SA30 SAL 1.50 Salmonella enterica Enteritidis Viande rouge 15 min à 56°C + 7 jours à - 20°C 0,8
SA31 SAL 1.50 Salmonella enterica Enteritidis Viande rouge 15 min à 56°C + 7 jours à - 20°C 0,8
SA59 SAL 1.64 Salmonella enterica Indiana Filet de bœuf 3 jours à - 20°C + 15 min à 56°C 0,5
SA60 SAL 1.120 Salmonella enterica Saint-Paul Viande surgelée 3 jours à - 20°C + 15 min à 56°C 0,8
SA61 SAL 1.104 Salmonella enterica Paratyphi A (1,2,12:a:-) CIP A220 3 jours à - 20°C + 15 min à 56°C 0,8
SA70 SAL 1.64 Salmonella enterica Indiana Filet de bœuf 3 jours à - 20°C + 15 min à 56°C 0,5
SA71 SAL 1.120 Salmonella enterica Saint-Paul Viande surgelée 3 jours à - 20°C + 15 min à 56°C 0,8
SA72 SAL 1.175 Salmonella enterica Urbana Viande bovine (alimentation humaine) 3 jours à - 20°C + 15 min à 56°C 0,7
SA73 SAL 1.177 Salmonella Cero (6,14,18:z4:z23:-) Poudre de viande (AFSSA 798.2010) 3 jours à - 20°C + 15 min à 56°C 1,0

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VIDAS UP Salmonella (SPT)
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Appendix 4 - Relative accuracy, relative specificity,

relative sensitivity: raw data (general protocol and specific protocols) –
(Study realized by Eurofins IPL Nord - 2011, 2012 & 2013
and by ISHA - 2014)

Legend

Bacterial burden
Ø: no culture
L = low M= Moderate H = High
AC: Artificial contamination (Y: Yes - N: No)

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 characteristic Salmonella colonies if x < 5

Positive
RFV: Relative Fluorescence Value
TV: Test value
+ result: positive result (presence of Salmonella in 25 g or 25 ml)
- result: negative result (absence of Salmonella in 25 g or 25 ml)
Black type: comparable result (=) to reference method
Blue type: additional positive result (AP) with respect to reference method
Red type: false negative result (FN) with respect to reference method
Pink type: false positive result (FP) with respect to reference method

Media used
RVS: Rappaport-Vassiliadis broth with soy
MKTTn: Muller-Kauffmann broth with tetrathionate-novobiocin
XLD: Xylose Lysine Deoxycholate agar
BGAM: Edel Kampel Macher
A, B and C: specific chromogenic agars for Salmonella

Sample categories (Cat.) :

MP: Meat products
DP: Dairy products
PP: Plants products
FP Fish products
MS: Miscellaneous products
EN: Production environment samples
SS: Surface samples
AF: Animal feeding stuffs
(PM): Pasteurized milk

ADRIA Développement 82/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Meat Products (25 g)

EN ISO 6579 reference method VIDAS SPT method

®
RVS MKTTn VIDAS Confirmations
Code Products Cat. CA Final Comparison
Identification Result VT assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
A14 Lamb liver PC1 N -ME -ME -HE Ø / - 0.04 - - =
A20 Kidneys PC1 N -LE Ø -HE -LE / - 0.04 - - =
A23 Beef tongue PC1 N -HE -ME -HE -HE / - 0.04 - - =
B4 Steak PC1 N -ME -LE -HE -ME / - 0.10 - - =
C1 Ground beef PC1 N -ME -ME -HE -HE / - 0.04 - - =
C2 Hamburger meat PC1 N -ME -LE -HE -HE / - 0.04 - - =
C5 Pork tongue PC1 N -LE Ø -LE Ø / - 0.04 - - =
C11 Ground horse meat PC1 N +MB +MB +HB +HB Salmonella spp. + 0.05 -
- FN
Transfer in SX2 broth -HE -HE -ME -ME /
C12 Ground horse meat PC1 N -ME -LE -HE -ME / - 0.04 - - =
J2 Lamb chop PC1 N -LE Ø -HE Ø / - 0.04 - - =
K2 Venison PC1 N -ME -LE -HE -HE / - 0.05 - - =
W10 Lamb chop PC1 O +MB +MB +HB +HA Salmonella spp. + 2.90 + +HB +HB +MB +HB Salmonella spp. + =
M18 Pork loin chop PC1 O +MA +MA +HA +HA Salmonella spp. + 3.01 + +HB +MB +MA +MB Salmonella spp. + =
M19 Pork loin chop PC1 O +MB +MB +HB +MA Salmonella spp. + 2.88 + +HB +HB +MA +HA Salmonella spp. + =
N11 Pork tenderloin PC1 O +MC -ME +HD -HE Salmonella spp. + 0.50 + -HE -HE -ME -HE /
=
Transfer in SX2 broth -HE +MD +MB +MB Salmonella spp. +
V7 Pork tenderloin PC1 N +MB +MB +MB +MB Salmonella spp. + 2.32 + +MB +MB +MB +MB Salmonella spp. + =
W1 Pork kidney PC1 N +MB +MB +MB +HB Salmonella spp. + 2.49 + +HD +HD +MB +MB Salmonella spp. + =
Aa7 Pork kidney PC1 N +MB +MB +HB +HB Salmonella spp. + 2.93 + -HE -HE +MB +MB Salmonella spp. + =
Transfer in SX2 broth +MB +MC
Aa8 Pork kidney PC1 N +MB +MB +HB +HB Salmonella spp. + 3.31 + -HE -HE +MB +LB Salmonella spp. + =
Transfer in SX2 broth +MB +MB
A18 Duck magret PC2 N -LE Ø Ø Ø / - 0.05 - - =
A19 Gizzard PC2 N -ME -1LE -ME Ø / - 0.05 - - =
Citrobacter
A24 Chicken fillet PC2 N -MC -MC -HE -HE - 0.04 - -HE -HE -LE -HE / - =
freundii
Transfer in SX2 broth -HE -ME -LE -ME / - =
B3 Turkey fillet PC2 N -ME -LE -ME -ME / - 0.05 - - =
B5 Chicken fillet PC2 N -LE -LE -HE -ME / - 0.04 - - =
ADRIA Développement 83/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Meat Products (25 g)

EN ISO 6579 reference method VIDAS SPT method

RVS MKTTn VIDAS® Confirmations
Code Products Cat. CA Final Comparison
Identification Result VT assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
C3 Chicken leg PC2 N -ME -LE -HE -HE / - 0.05 - - =
C9 Rabbit leg PC2 N -LE Ø -ME Ø / - 0.04 - - =
G25 Duck magret PC2 N -LE -ME -ME -HE / - 0.04 - - =
M13 Guinea fowl PC2 O +MA +MA +HB +HA Salmonella spp. + 2.85 + +MB +MB +MA +MB Salmonella spp. + =
M14 Guinea fowl PC2 O +MB +MA +HB +HA Salmonella spp. + 2.79 + +HB +HB +MA +HA Salmonella spp. + =
M15 Chicken PC2 O +MB +MB +MA +HA Salmonella spp. + 2.79 + +HC +MB +HA +HB Salmonella spp. + =
M16 Turkey fillet PC2 O +MB +MA +HB +MB Salmonella spp. + 3.16 + +MB +HC +MB +MB Salmonella spp. + =
N9 Free range chicken PC2 O -ME -LE -ME -LE / - 0.05 - - =
N10 Chicken fillet PC2 O +MC +MB +HB +HB Salmonella spp. + 1.61 + -HE -HE -ME -ME /
Transfer in SX2 broth +MC +MB +MA +MB Salmonella spp. + =
O1 Turkey leg PC2 N +MB +MB +HB +HB Salmonella spp. + 2.85 + -HE +HD +MB +MB Salmonella spp. + =
O2 Turkey leg PC2 N +MB +MB +HB +HB Salmonella spp. + 2.97 + -HE +HC +MB +MB Salmonella spp. + =
O3 Turkey leg PC2 N +MB +MB +HB +HB Salmonella spp. + 2.71 + +HC +HC +MB +MB Salmonella spp. + =
R12 Rooster PC2 O +MB +MB +HB +HB Salmonella spp. + 2.49 + +HB +HB +MA +MA Salmonella spp. + =
R13 Chicken cutlet PC2 O +MB +MB +HB +HB Salmonella spp. + 2.35 + +HB +MB +MB +HA Salmonella spp. + =
S12 Halal chicken PC2 N -ME Ø -ME Ø / - 0.06 - - =
AG11 Chicken leg PC2 N -ME -ME -ME -HE / - 0.06 - / / / / / - =
A17 Herb sausages PC3 N -ME Ø -LE Ø / - 0.04 - - =
D3 Meat pie PC3 N Ø Ø Ø Ø / - 0.04 - - =
E12 Ham PC3 N -LE Ø -ME Ø / - 0.04 - - =
E13 Ham on the bone PC3 N -LE Ø -ME Ø / - 0.04 - - =
H10 Country-style pâté PC3 N -LE -ME -ME -HE / - 0.05 - - =
L3 Merguez sausage PC3 O +MD -HE +HD +HC Salmonella spp. + 1.25 + +HD +HD +MD +MC Salmonella spp. + =
L6 Sausage meat PC3 O +MB +MB +MB +MB Salmonella spp. + 2.78 + +HC +MC +MD +HD Salmonella spp. + =
L8 Country-style pâté PC3 O +MA +HA +HA +HA Salmonella spp. + 3.06 + +HA +HA +HA +HA Salmonella spp. + =
L12 Bacon PC3 N -ME Ø -ME Ø / - 0.05 - - =
M4 Tomato stuffing PC3 N -ME -LE -HE -LE / - 2.89 + +MC +HC +HB +HB Salmonella spp. + PS
M6 Vegetable stuffing PC3 N -ME -LE -ME -LE / - 0.05 - - =
P3 Toulouse sausage PC3 N -ME -ME -ME -ME / - 0.06 - - =
S4 Chipolata sausages PC3 N +MB +MB +HB +HB Salmonella spp. + 2.97 + +MB +HB +MB +MB Salmonella spp. + =
S5 Chipolata sausages PC3 N +MB +MC +HB +HC Salmonella spp. + 3.21 + +MC +MC +MB +MB Salmonella spp. + =

ADRIA Développement 84/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Meat Products (25 g)

EN ISO 6579 reference method VIDAS SPT method

RVS MKTTn VIDAS® Confirmations
Code Products Cat. CA Final Comparison
Identification Result VT assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
S6 Chipolata sausages PC3 N +MB +MC +HB +HB Salmonella spp. + 3.23 + +HB +MC +MB +MB Salmonella spp. + =
V1 Montbeliard sausage PC3 N -ME -ME -ME -LE / - 0.05 - - =
V5 sausage PC3 N -ME -LE -ME -ME / - 0.04 - - =
X9 Sausage meat PC3 N -ME -ME -HE -HE / - 0.05 - - =
Ac6 Vegetable stuffing PC3 N +MB +MB +HB +HB Salmonella spp. + 0.06 -
- FN
Transfer in SX2 broth -LE -ME -ME -LE /
AG6 Chipolata sausages PC3 N +MB +HB +HB +HB Salmonella spp. + 3.24 + +HD -HE +HB +MB Salmonella spp. + =
AG7 Chipolata sausages PC3 N +HB +HB +HB +HB Salmonella spp. + 0.66 + -HE -HE +HC +HC Salmonella spp. + =
AG8 Chipolata sausages PC3 N +MB +HC +HB +HB Salmonella spp. + 2.57 + -HE -HE +HB +HB Salmonella spp. + =
AG9 Chipolata sausages PC3 N +HB +HC +HB +HB Salmonella spp. + 2.46 + +HC +HD +HB +HB Salmonella spp. + =
AG10 Chipolata sausages PC3 N +HB +HB +HB +HB Salmonella spp. + 2.72 + -HE +HD +HB +HB Salmonella spp. + =
AG17 Ground pork PC3 N -ME -ME -HE -HE / - 0.06 - / / / / / - =
AG18 Merguez sausage PC3 N +MB +MB +HB +HB Salmonella spp. + 2.86 + -HE -HE +HC +HC Salmonella spp. + =

ADRIA Développement 85/185 December 22, 2015

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VIDAS UP Salmonella (SPT)
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Meat Products (storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Products Confirmations Comparison with ISO Method

VT Assay result Identification Final result
XLD A B C
A14 Lambs liver
A20 Kidneys
A23 Beef tongue
B4 Steak
C1 Ground beef
C2 Hamburger meat
C5 Pork tongue
C11 Ground horse meat 0.05 -
Transfer in SX2 broth
C12 Ground horse meat
J2 Lamb chop
K2 Venison
W10 Lamb chop 2.89 + +HB +HB +MB +HB Salmonella spp. + =
M18 Pork loin chop 3.00 + +MB +HB +MB +MB Salmonella spp. + =
M19 Pork loin chop 2.91 + +HB +MB +MB +MA Salmonella spp. + =
N11 Pork tenderloin 0.49 + -ME -HE -HE -ME /
=
Transfer in SX2 broth -HE +MC +MB +MB Salmonella spp. +
V7 Pork tenderloin 2.14 + +HB +HB +HB +HB Salmonella spp. + =
W1 Pork kidney 2.42 + +MC +MC +MB +MB Salmonella spp. + =
Aa7 Pork kidney 2.91 + -HE +HD +MB +LB Salmonella spp. + =
Transfer in SX2 broth +HC +HB +MB +MB Salmonella spp. + =
Aa8 Pork kidney 3.14 + -HE -HE +HB +HB Salmonella spp. + =
Transfer in SX2 broth +HB +HB +HB +HB Salmonella spp. + =
A18 Duck magret
A19 Gizzard
A24 Chicken fillet
Transfer in SX2 broth
B3 Turkey fillet
B5 Chicken fillet
C3 Chicken leg

ADRIA Développement 86/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Meat Products (storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Products Confirmations Comparison with ISO Method

VT Assay result Identification Final result
XLD A B C
C9 Rabbit leg
G25 Duck magret
M13 Guinea fowl 2.77 + +MB +MB +MB +MB Salmonella spp. + =
M14 Guinea fowl 2.78 + +MB +MB +MA +MB Salmonella spp. + =
M15 Chicken 2.78 + +HB +HB +MB +MB Salmonella spp. + =
M16 Turkey fillet 3.06 + +HC +MD +HB +HB Salmonella spp. + =
N9 Free range chicken
N10 Chicken fillet 2.37 + -HE -HE -HE -HE / -
Transfer in SX2 broth -ME +MD +MC +MC Salmonella spp. + =
O1 Turkey leg 3.14 + +HD +HC +HB +MB Salmonella spp. + =
O2 Turkey leg 3.01 + +HC +MC +MB +MB Salmonella spp. + =
O3 Turkey leg 2.87 + +MC +MC +MB +MB Salmonella spp. + =
R12 Rooster 2.56 + +MB +MB +HA +MA Salmonella spp. + =
R13 Chicken cutlet 2.33 + +MB +MB +MB +MA Salmonella spp. + =
S12 Halal chicken
AG11 Chicken leg
A17 Herb sausages
D3 Meat pie
E12 Ham
E13 Ham (on the bone)
H10 Pâté
L3 Merguez sausage 1.40 + +HD -ME +MD +MD Salmonella spp. + =
L6 Sausage meat 3.29 + -HE -HE +MD -ME Salmonella spp. + =
L8 Country-style pâté 2.91 + +HA +HA +HA +HA Salmonella spp. + =
L12 Bacon
M4 Tomato stuffing 2.75 + +HC +HC +HB +HB Salmonella spp. + PS
M6 Vegetable stuffing
P3 Toulouse sausage
S4 Chipolata sausages 2.93 + +HB +HB +MB +MB Salmonella spp. + =
S5 Chipolata sausages 3.07 + +MC +HC +MB +MB Salmonella spp. + =
S6 Chipolata sausages 3.17 + +HC +MC +HB +HB Salmonella spp. + =
V1 Montbeliard sausage
ADRIA Développement 87/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Meat Products (storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Products Confirmations Comparison with ISO Method

VT Assay result Identification Final result
XLD A B C
V5 Morteau sausage
X9 Sausage meat
Ac6 Vegetable stuffing 0.05 -
Transfer in SX2 broth
AG6 Chipolata sausages 3.20 + -HE -HE +HB +HB Salmonella spp. + =
AG7 Chipolata sausages 1.15 + -HE -HE +HC +HC Salmonella spp. + =
AG8 Chipolata sausages 2.51 + -HE -HE +HB +HB Salmonella spp. + =
AG9 Chipolata sausages 2.34 + +HC -HE +MB +HB Salmonella spp. + =
AG10 Chipolata sausages 2.43 + -HE +HD +HB +HC Salmonella spp. + =
AG17 Ground pork
AG18 Merguez sausage 3.22 + -HE -ME +HC +MC Salmonella spp. + =

ADRIA Développement 88/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (general protocol) (25 g)

EN ISO 6579 reference method VIDAS SPT Method

®
RVS MKTTn VIDAS Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
I12 Grated Emmental PL1 O +MB +MA +MB +MA Salmonella spp. + 2.87 + +HB +HB +HA +HA Salmonella spp. + =
I13 Pasteurized soft cheese PL1 O +MB +MB +MB +MB Salmonella spp. + 2.78 + +HB +HB +HA +HA Salmonella spp. + =
I14 Pont l'Evêque PL1 O +MB +MB +HC +MD Salmonella spp. + 0.43 + -HE -HE +MC -HE Salmonella spp. + =
Passage in SX2 +HD +HC +MB +HB Salmonella spp. + =
I15 Livarot PL1 O +MB +MB +MB +HC Salmonella spp. + 2.92 + +HB +HC +HB +MB Salmonella spp. + =
I18 Curd cheese PL1 N Ø Ø Ø Ø / - 0.04 - - =
I19 Grated Emmental PL1 N -ME Ø -LE Ø / - 0.04 - - =
I20 Pasteurized soft cheese PL1 N -ME -LE -ME -LE / - 0.05 - - =
I21 Pont l'Evêque PL1 N -ME -ME -ME -HE / - 0.04 - - =
I22 Livarot PL1 N -ME -LE -HE -HE / - 0.03 - - =
N12 Mimolette jeune (PM) PL1 O +MA +MA +MA +MA Salmonella spp. + 2.87 + +HA +HA +HA +HA Salmonella spp. + =
N13 Goat's cheese / walnut (PM) PL1 O +MA +MA +MA +MA Salmonella spp. + 2.59 + +HA +MA +MA +HA Salmonella spp. + =
N14 Mimolette (PM) PL1 N Ø Ø Ø Ø / - 0.04 - - =
N15 Goat's cheese / walnut (PM) PL1 N Ø Ø Ø Ø / - 0.05 - - =
R2 Mirabella cheese PL1 O +MA +MA +MA +MA Salmonella spp. + 3.41 + +HB +HB +HB +HA Salmonella spp. + =
R3 Parmesan PL1 O Ø Ø Ø Ø / - 0.03 - - =
R4 Goat's cheese with apricots PL1 O Ø Ø Ø Ø / - 0.04 - - =
R5 Gorgonzola PL1 O -ME -LE -ME -ME / - 0.05 - - =
R6 Red Cheddar PL1 O -LE -ME Ø Ø / - 0.04 - - =
R14 Parmesan PL1 N -ME -ME -ME -LE / - 0.04 - - =
R15 Gorgonzola PL1 N -ME Ø -1LE Ø / - 0.05 - - =
R16 Red Cheddar PL1 N Ø Ø Ø Ø / - 0.03 - - =
Q28 Emmental PL1 O +MA +MA +MA +MA Salmonella spp. + 2.64 + +HA +HA +HA +HA Salmonella spp. + =
T4 Mimolette PL1 O +MA +MA +MA +MA Salmonella spp. + 2.90 + +HA +HA +HA +MA Salmonella spp. + =
T5 Gouda PL1 O +MA +MA +MA +MA Salmonella spp. + 3.04 + +HA +HA +HA +HA Salmonella spp. + =
T6 Edam PL1 O +MA +MA +MA +MA Salmonella spp. + 3.23 + +HA +HA +HA +MA Salmonella spp. + =
U1 Grated Cheese PL1 O +MA +MA +MA +MA Salmonella spp. + 2.43 + +HA +HA +HA +HA Salmonella spp. + =
U2 Cheddar PL1 O +HA +MA +HA +HA Salmonella spp. + 2.38 + +HA +HA +HA +HA Salmonella spp. + =
Z2 Emmental PL1 O +MA +HA +MA +MA Salmonella spp. + 1.71 + +MA +HA +MA +HA Salmonella spp. + =
Z3 Tartiflette PL1 O +MB +MB +MB +MB Salmonella spp. + 1.79 + +HB +HB +HB +HB Salmonella spp. + =

ADRIA Développement 89/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (general protocol) (25 g)

EN ISO 6579 reference method VIDAS SPT Method

RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
I2 Milk PL2 N Ø Ø -LE -ME / - 0.03 - - =
I3 Milk PL2 N Ø Ø Ø Ø / - 0.03 - - =
I9 Cream cheese PL2 O +MA +MA +MA +HA Salmonella spp. + 2.63 + +HA +MA +MA +MA Salmonella spp. + =
I10 Vanilla yogurt PL2 O Ø Ø Ø Ø / - 0.05 - - =
I11 Curd cheese PL2 O +MA +LA +HA +HA Salmonella spp. + 2.70 + +MA +MA +MA +MA Salmonella spp. + =
I16 Cream cheese PL2 N Ø Ø Ø Ø / - 0.03 - - =
I17 Vanilla yogurt PL2 N Ø Ø Ø Ø / - 0.04 - - =
N1 Milk powder PL2 O +MA +MA +HA +HA Salmonella spp. + 2.56 + +HA +MA +MA +MA Salmonella spp. + =
N2 Milk powder PL2 O +MA +MA +MA +HA Salmonella spp. + 2.72 + +HA +MA +HA +HA Salmonella spp. + =
N3 Semi-skimmed milk PL2 O +MA +MA +MA +HA Salmonella spp. + 2.78 + +HA +MA +MA +MA Salmonella spp. + =
N4 Organic semi-skimmed milk PL2 O +MA +MA +MA +MA Salmonella spp. + 2.88 + +MA +MA +MA +MA Salmonella spp. + =
N5 Powdered milk PL2 N Ø Ø Ø Ø / - 0.02 - - =
N6 Milk powder PL2 N Ø Ø Ø Ø / - 0.02 - - =
N7 Semi-skimmed milk PL2 N Ø Ø Ø Ø / - 0.03 - - =
N8 Organic semi-skimmed milk PL2 N Ø Ø Ø Ø / - 0.02 - - =
R7 Strawberry drinkable yogurt PL2 O Ø Ø Ø Ø / - 0.04 - - =
R9 Natural drinkable yogurt PL2 O +MA +MA +MA +MA Salmonella spp. + 2.89 + +MA +MA +LA +MA Salmonella spp. + =
R10 Milk powder PL2 O +MA +MA +HA +HA Salmonella spp. + 2.89 + +MA +MA +MA +MA Salmonella spp. + =
R11 Milk powder PL2 O +MA +MA +MA +MA Salmonella spp. + 2.91 + +MA +MA +MA +MA Salmonella spp. + =
R17 Orange fermented milk PL2 N Ø Ø Ø Ø / - 0.04 - - =
R18 Strawberry fermented milk PL2 N Ø Ø Ø Ø / - 0.03 - - =
R19 Natural fermented milk PL2 N Ø Ø Ø Ø / - 0.03 - - =
R20 Milk powder PL2 N Ø Ø Ø Ø / - 0.02 - - =
R21 Milk powder PL2 N Ø Ø Ø Ø / - 0.02 - - =
T1 Semi-skimmed milk PL2 O +MA +MA +HA +HA Salmonella spp. + 2.61 + +HA +MA +HA +MA Salmonella spp. + =
T2 Yogurt PL2 O +MA +MA +MA +HA Salmonella spp. + 2.70 + +HA +HA +MA +HA Salmonella spp. + =
U3 Raspberry fresh cheese mousse PL2 O +MA +MA +MA +MA Salmonella spp. + 2.28 + +HA +HA +HA +HA Salmonella spp. + =
U4 Cream cheese PL2 O +MA +MA +MA +MA Salmonella spp. + 2.31 + +HA +HA +HA +HA Salmonella spp. + =
U7 Organic fresh cheese PL2 O Ø Ø Ø Ø / - 0.03 - - =
Z1 Cream cheese PL2 O +MA +HA +MA +MA Salmonella spp. + 1.84 + +HA +HA +HA +HA Salmonella spp. + =
Z4 Brie de Meaux PL2 O +MB +HA +MA +MA Salmonella spp. + 1.92 + +HB +HB +HB +HB Salmonella spp. + =
Z5 Camembert PL2 O +HB +HB +MB +MB Salmonella spp. + 2.34 + +HB +HB +HB +HB Salmonella spp. + =

ADRIA Développement 90/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (general protocol) : storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Comparison with
Code Product Confirmations
TV Assay result Identification Final result the ISO method
XLD A B C
I12 Grated Emmental 2.88 + +MB +HB +MA +MB Salmonella spp. + =
I13 Pasteurized soft cheese 2.94 + +HB +MB +MB +HA Salmonella spp. + =
I14 Pont l'Evêque 0.51 + -HE -HE +MC +MC Salmonella spp. + =
Passage in SX2
I15 Livarot 3.07 + +HB +HB +MB +MB Salmonella spp. + =
I18 Curd cheese - =
I19 Grated Emmental - =
I20 Pasteurized soft cheese - =
I21 Pont l'Evêque - =
I22 Livarot - =
N12 Mimolette (PM) 2.89 + +HA +HA +HA +HA Salmonella spp. + =
N13 Goat's cheese / walnut (PM) 2.52 + +MA +HA +MA +HA Salmonella spp. + =
N14 Mimolette (PM)
N15 Goat's cheese / walnut (PM)
R2 Mirabella cheese 3.04 + +HB +HB +HB +HA Salmonella spp. + =
R3 Parmesan
R4 Goat's cheese with apricots
R5 Gorgonzola
R6 Red Cheddar
R14 Parmesan
R15 Gorgonzola
R16 Red Cheddar
Q28 Emmental 3.15 + +HA +HA +HA +MA Salmonella spp. + =
T4 Mimolette 3.11 + +HA +HA +HA +HA Salmonella spp. + =
T5 Gouda 3.42 + +HA +HA +HA +HA Salmonella spp. + =
T6 Edam 3.58 + +HA +MA +HA +HA Salmonella spp. + =
U1 Grated Cheese 2.41 + +HA +HA +HA +HA Salmonella spp. + =
U2 Cheddar 2.36 + +HA +HA +HA +HA Salmonella spp. + =
Z2 Emmental 1.78 + +HA +HA +HA +HA Salmonella spp. + =
Z3 Tartiflette 1.81 + +HB +HC +HB +HB Salmonella spp. + =
I2 Milk
ADRIA Développement 91/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (general protocol) : storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Comparison with
Code Product Confirmations
TV Assay result Identification Final result the ISO method
XLD A B C
I3 Milk
I9 Cream cheese 2.69 + +HA +HA +MA +HA Salmonella spp. + =
I10 Vanilla yogurt
I11 Curd cheese 2.71 + +HA +MA +MA +HA Salmonella spp. + =
I16 Cream cheese
I17 Vanilla yogurt
N1 Milk powder 2.48 + +HA +HA +MA +MA Salmonella spp. + =
N2 Milk powder 2.71 + +HA +HA +MA +HA Salmonella spp. + =
N3 Semi-skimmed milk 2.75 + +MA +HA +HA +MA Salmonella spp. + =
N4 Organic semi-skimmed milk 2.87 + +MA +MA +HA +MA Salmonella spp. + =
N5 Milk powder
N6 Milk powder
N7 Semi-skimmed milk
N8 Organic semi-skimmed milk
R7 Strawberry fermented milk
R9 Natural fermented milk 2.86 + +MA +MA +MA +MA Salmonella spp. + =
R10 Milk powder 2.96 + +MA +MA +MA +MA Salmonella spp. + =
R11 Milk powder 2.91 + +HA +MA +MA +MA Salmonella spp. + =
R17 Orange drinkable yogurt
R18 Strawberry fermented milk
R19 Natural fermented milk
R20 Milk powder
R21 Milk powder
T1 Semi-skimmed Alpine milk 2.84 + +MA +MA +MA +MA Salmonella spp. + =
T2 Yogurt 2.91 + +HA +MA +MA +MA Salmonella spp. + =
U3 Raspberry fresh cheese mousse 2.26 + +HA +HA +HA +HA Salmonella spp. + =
U4 Cream cheese 2.26 + +HA +HA +HA +HA Salmonella spp. + =
U7 Organic fresh cheese
Z1 Cream cheese 1.87 + +HA +HA +HA +MA Salmonella spp. + =
Z4 Brie de Meaux 1.89 + +HB +HB +HB +HB Salmonella spp. + =
Z5 Camembert 2.27 + +HB +HB +HB +HB Salmonella spp. + =

ADRIA Développement 92/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (specific protocol) (25 g)

EN ISO 6579 reference method Alternative method: VIDAS® UP Salmonella (SPT) 18h
RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
S1 Quart de Maroilles PL2 N -ME -ME -ME -ME / - 0.05 - / / / / / - =
T1 50% fat milk PL3 O +MA +MA +HA +HA Salmonella spp + 2.30 + +MA +MA +MA +MA Salmonella spp + =
T2 Yogourt PL3 O +MA +MA +MA +HA Salmonella spp + 2.27 + +MA +HA +MA +MA Salmonella spp + =
T3 Emmental PL2 O +MA +MA +MA +MA Salmonella spp + 2.31 + +HA +HA +MA +HA Salmonella spp + =
T4 Mimolette PL2 O +MA +MA +MA +MA Salmonella spp + 2.32 + +HA +HA +MA +MA Salmonella spp + =
T5 Gouda PL2 O +MA +MA +MA +MA Salmonella spp + 2.47 + +MA +HA +MA +HA Salmonella spp + =
T6 Edam PL2 O +MA +MA +MA +MA Salmonella spp + 2.48 + +MA +HA +MA +MA Salmonella spp + =
T7 Pont l'Evêque PL2 O +HB +HB +MB +MB Salmonella spp + 2.33 + +HB +HB +MB +MB Salmonella spp + =
T8 Brie de Meaux (raw milk) PL1 O +HB +MB +HB +MB Salmonella spp + 2.20 + +HA +HA +MA +MA Salmonella spp + =
T9 50% fat milk PL3 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
T10 Yogourt PL3 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
T11 Emmental PL2 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
T12 Mimolette PL2 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
T13 Gouda PL2 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
T14 Edam PL2 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
T15 Brie de Meaux (raw milk) PL1 N -LE Ø -LE Ø / - 0.05 - / / / / / - =
Sainte Maure de Touraine
T16 PL1 N -ME Ø Ø Ø / - 0.05 - / / / / / - =
(raw milk)
Maroilles fermier (raw
T17 PL1 N -ME -ME -ME Ø / - 0.06 - / / / / / - =
milk)
Sainte Maure de Touraine
T18 PL1 O -ME -ME -ME -HE / - 0.05 - / / / / / - =
(raw milk)
Maroilles fermier (raw
T19 PL1 O +MB +MB +MB +MB Salmonella spp + 2.23 + +HA +HA +MA +HA Salmonella spp + =
milk)
U1 Cheese râpé PL2 O +MA +MA +MA +MA Salmonella spp + 2.34 + +HA +MA +MA +MA Salmonella spp + =
U2 Cheddar PL2 O +HA +MA +HA +HA Salmonella spp + 2.30 + +HA +MA +MA +MA Salmonella spp + =
soft cheese with
U3 PL3 O +MA +MA +MA +MA Salmonella spp + 2.20 + +HA +HA +MA +MA Salmonella spp + =
rasberries
U4 soft cheese with sugar PL3 O +MA +MA +MA +MA Salmonella spp + 2.35 + +HA +MA +MA +MA Salmonella spp + =
Soft cheese with
U5 PL3 O Ø Ø Ø Ø / - 0.05 - / / / / / - =
strawberries

ADRIA Développement 93/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (specific protocol) (25 g)

EN ISO 6579 reference method Alternative method: VIDAS® UP Salmonella (SPT) 18h
RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
Dairy cheese with
U6 PL3 O Ø Ø Ø Ø / - 0.12 - / / / / / - =
chocolate
U7 Soft cheese bio PL2 O Ø Ø Ø Ø / - 0.05 - / / / / / - =
soft cheese with
U8 PL3 O Ø Ø Ø Ø / - 0.05 - / / / / / - =
rasberries
U9 Grated cheese PL2 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
U10 Cheddar PL2 N Ø Ø Ø Ø / - 0.04 - / / / / / - =
Soft cheese with
U11 PL3 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
rasberries
U12 soft cheese with sugar PL3 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
Soft cheese with
U13 PL3 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
strawberries
U14 P'tit carm' choc' PL3 N Ø Ø Ø Ø / - 0.12 - / / / / / - =
U15 Soft cheese PL2 N Ø Ø Ø Ø / - 0.09 - / / / / / - =
soft cheese with
U16 PL3 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
rasberries
U17 Comté (raw milk) PL1 O +MA +HA +HA +MA Salmonella spp + 2.40 + +MA +MA +MA +MA Salmonella spp + =
U18 Brie de Meaux (raw milk) PL1 O +HA +HA +HA +MA Salmonella spp + 2.37 + +MA +MA +MA +MA Salmonella spp + =
Tomme de Savoie (raw
U19 PL1 O +HB +HB +MB +MB Salmonella spp + 2.09 + +HC +HC +MB +MB Salmonella spp + =
milk)
4 cheeses for fondue
U20 PL2 O +MA +HA +MA +MA Salmonella spp + 1.96 + +HA +HA +HA +HA Salmonella spp + =
(raw milk)
U21 Brie de Meaux (raw milk) PL1 N -ME Ø -ME Ø / - 0.05 - / / / / / - =
Tomme de Savoie (raw
U22 PL1 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
milk)
U25 Ewe's raw milk cheese PL2 N Ø Ø Ø Ø / - 0.05 - / / / / / - =
Aj1 Munster (raw milk) PL1 O +HB +HC +MB +MB Salmonella spp + 2.48 + +HB +HB +HA +MB Salmonella spp + =
Crottin de Chavignol (goat
Aj2 PL1 O +MB +MB +MB +MA Salmonella spp + 2.50 + +HA +HA +HA +MA Salmonella spp + =
raw milk)
Roquefort papillon (ewe
Aj3 PL1 O +HB +HB +HB +HB Salmonella spp + 2.47 + +HB +HB +HA +HA Salmonella spp + =
raw milk)
Aj4 Camembert PL2 O +HA +HA +HA +HA Salmonella spp + 2.55 + +HA +HA +HA +HA Salmonella spp + =
ADRIA Développement 94/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (specific protocol) (25 g)

EN ISO 6579 reference method Alternative method: VIDAS® UP Salmonella (SPT) 18h
RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
Selles sur Cher (raw
Aj5 PL1 O +MB +HD +MB +HB Salmonella spp + 2.40 + +HB +HB +HA +HA Salmonella spp + =
milk)
Aj6 Gouda au cumin PL2 O +MB +MB +HB +HB Salmonella spp + 2.54 + +HC +MB +HB +MB Salmonella spp + =
Aj7 Sliced Raclette PL2 O +HB +HB +HB +HA Salmonella spp + 2.22 + +HB +HB +HB +MB Salmonella spp + =
Aj8 Goat milk cheese PL2 O +MA +MA +HA +HA Salmonella spp + 2.25 + +HA +HA +HA +HA Salmonella spp + =
Aj9 Brie PL2 N -ME Ø -HE Ø / - 0.07 - / / / / / - =
Ak5 UHT milk PL3 O +MA +MA +HA +HA Salmonella spp + 2.75 + +HA +MA +MA Salmonella spp + =
Ak6 UHT milk PL3 O +MA +MA +HA +HA Salmonella spp + 2.76 + +HA +HA +HA Salmonella spp + =
Ak7 UHT milk PL3 N Ø Ø Ø Ø / - 0.07 - / / / / / - =
Ak8 UHT milk PL3 N Ø Ø Ø Ø / - 0.07 - / / / / / - =
Al14 Cream 15%fat PL3 O +MA +HA +HA +HA Salmonella spp + 2.08 + +MA +HA +HA +HA Salmonella spp + =
Al15 Cream 30%fat PL3 O +HA +HA +HA +HA Salmonella spp + 2.19 + +HA +HA +HA +HA Salmonella spp + =
Al16 Yogourt stawberry PL3 O +MA +HA +MA +HA Salmonella spp + 2.17 + +HA +HA +HA +MA Salmonella spp + =
Al17 Cream 15%fat PL3 N Ø Ø Ø Ø / - 0.11 - / / / / / - =

ADRIA Développement 95/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (specific protocol) : storage of BPW + Salmonella supplement and SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method - Storage of SX2 broth for 72 hours at 2-8°C VIDAS SPT - storage of BPW for 72 hrs at 2-8°C
VIDAS® Confirmations Com- VIDAS® Confirmations Com-
Code Product Final Final
TV assay Identification parison TV assay Identification parison
XLD A B C Result XLD A B C Result
result result
S1 Quart de Maroilles 0.03 - / / / / / - = 0.06 - / / / / / - =
T1 50% fat milk 2.19 + +HA +MA +HA +MA Salmonella spp + = 2.27 + +HA +MA +MA +MA Salmonella spp + =
T2 Yogourt 2.20 + +MA +MA +MA +HA Salmonella spp + = 2.23 + +MA +MA +MA +MA Salmonella spp + =
T3 Emmental 2.19 + +HA +HA +MA +HA Salmonella spp + = 2.27 + +MA +HA +HA +HA Salmonella spp + =
T4 Mimolette 2.18 + +HA +HA +HA +HA Salmonella spp + = 2.35 + +HA +HA +MA +HA Salmonella spp + =
T5 Gouda 2.27 + +MA +HA +HA +HA Salmonella spp + = 2.42 + +HA +HA +HA +HA Salmonella spp + =
T6 Edam 2.36 + +HA +HA +MA +HA Salmonella spp + = 2.51 + +HA +HA +HA +HA Salmonella spp + =
T7 Pont l'Evêque 2.37 + +HB +HB +HB +HB Salmonella spp + = 0.55 + +HD +HD +MB +HB Salmonella spp + =
Brie de Meaux (raw
T8 2.20 + +HA +HA +HA +HA Salmonella spp + = 2.21 + +HA +HA +HA +HA Salmonella spp + =
milk)
T9 50% fat milk 0.05 - / / / / / - =
T10 Yogourt 0.05 - / / / / / - =
T11 Emmental 0.05 - / / / / / - =
T12 Mimolette 0.05 - / / / / / - =
T13 Gouda 0.05 - / / / / / - =
T14 Edam 0.05 - / / / / / - =
Brie de Meaux (raw
T15 0.05 - / / / / / - =
milk)
Sainte Maure de
T16 0.05 - / / / / / - =
Touraine (raw milk)
Maroilles fermier
T17 0.06 - / / / / / - =
(raw milk)
Sainte Maure de
T18 0.05 - / / / / / - =
Touraine (raw milk)
Maroilles fermier
T19 1.95 + +HA +HA +HA +HA Salmonella spp + = 2.30 + +HA +HA +HA +MA Salmonella spp + =
(raw milk)
U1 Grated cheese 2.49 + +HA +HA +MA +MA Salmonella spp + = 2.30 + +HA +HA +HA +HA Salmonella spp + =
U2 Cheddar 2.45 + +HA +HA +HA +HA Salmonella spp + = 2.28 + +HA +HA +HA +HA Salmonella spp + =
soft cheese with
U3 2.30 + +HA +HA +HA +HA Salmonella spp + = 2.22 + +HA +HA +MA +HA Salmonella spp + =
rasberries
soft cheese with
U4 2.48 + +HA +HA +MA +MA Salmonella spp + = 2.29 + +MA +HA +MA +HA Salmonella spp + =
sugar
Soft cheese with
U5 0.05 - / / / / / - =
strawberries
Dairy dessert with
U6 0.13 - / / / / / - =
chocolate
ADRIA Développement 96/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (specific protocol) : storage of BPW + Salmonella supplement and SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method - Storage of SX2 broth for 72 hours at 2-8°C VIDAS SPT - storage of BPW for 72 hrs at 2-8°C
VIDAS® Confirmations Com- VIDAS® Confirmations Com-
Code Product Final Final
TV assay Identification parison TV assay Identification parison
XLD A B C Result XLD A B C Result
result result
U7 Soft cheese bio 0.05 - / / / / / - =
soft cheese with
U8 0.05 - / / / / / - =
rasberries
U9 Grated cheese 0.05 - / / / / / - =
U10 Cheddar 0.04 - / / / / / - =
soft cheese with
U11 0.05 - / / / / / - =
rasberries
soft cheese with
U12 0.05 - / / / / / - =
sugar
Soft cheese with
U13 0.05 - / / / / / - =
strawberries
Dairy dessert with
U14 0.12 - / / / / / - =
chocolate
U15 Soft cheese 0.05 - / / / / / - =
Soft cheese with
U16 0.05 - / / / / / - =
rasberries
U17 Comté (raw milk) 2.27 + +HA +HA +HA +MA Salmonella spp + = 2.24 + +HA +HA +HA +HA Salmonella spp + =
Brie de Meaux (raw
U18 2.31 + +HA +HA +HA +HA Salmonella spp + = 2.29 + +HA +HA +HA +HA Salmonella spp + =
milk)
Tomme de Savoie
U19 2.43 + +HC +HC +HB +MB Salmonella spp + = 2.20 + +HD +HD +HB +HB Salmonella spp + =
(raw milk)
4 cheeses for fondue
U20 2.26 + +MA +HA +HA +MA Salmonella spp + = 2.10 + +HA +HA +HA +HA Salmonella spp + =
(raw milk)
Brie de Meaux (raw
U21 0.06 - / / / / / - =
milk)
Tomme de Savoie
U22 0.05 - / / / / / - =
(raw milk)
Ewe's raw milk
U25 0.08 - / / / / / - =
cheese
Petit Munster (raw
Aj1 2.51 + +HB +HB +HB +HB Salmonella spp + = 2.47 + +HB +HB +MB Salmonella spp + =
milk)
Crottin de Chavignol
Aj2 2.55 + +HA +HA +HA +HA Salmonella spp + = 2.48 + +HA +HA +HA Salmonella spp + =
(goat raw milk)

ADRIA Développement 97/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Dairy products (specific protocol) : storage of BPW + Salmonella supplement and SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method - Storage of SX2 broth for 72 hours at 2-8°C VIDAS SPT - storage of BPW for 72 hrs at 2-8°C
VIDAS® Confirmations Com- VIDAS® Confirmations Com-
Code Product Final Final
TV assay Identification parison TV assay Identification parison
XLD A B C Result XLD A B C Result
result result
Roquefort papillon
Aj3 2.60 + +HB +HB +HA +HA Salmonella spp + = 2.52 + +HB +HB +MA Salmonella spp + =
(ewe raw milk)
Aj4 Camembert 2.64 + +HA +HA +HA +HA Salmonella spp + = 2.56 + +HA +HA +HA Salmonella spp + =
Selles sur Cher (raw
Aj5 2.45 + +HB +HB +HA +MB Salmonella spp + = 2.51 + +HB +HB +MB Salmonella spp + =
milk)
Aj6 Gouda au cumin 2.63 + +HB +MB +MB +MB Salmonella spp + = 2.51 + +MB +MB +MB Salmonella spp + =
Aj7 Sliced Raclette 2.25 + +HB +HB +HB +HB Salmonella spp + = 2.28 + +HB +HB +MB Salmonella spp + =
Aj8 Goat milk cheese 2.23 + +HA +HA +HA +HA Salmonella spp + = 2.24 + +HA +HA +HA Salmonella spp + =
Aj9 Brie 0.08 - / / / / / - =
Ak5 UHT milk 2.65 + +HA +MA +HA +MA Salmonella spp + = 2.59 + +HA +MA +MA +HA Salmonella spp + =
Ak6 UHT milk 2.71 + +HA +HA +HA +HA Salmonella spp + = 2.60 + +HA +MA +MA +MA Salmonella spp + =
Ak7 UHT milk 0.07 - / / / / / - =
Ak8 UHT milk 0.07 - / / / / / - =
Al14 Cream 15%fat
Al15 Cream 30%fat
Al16 Yogourt stawberry
Al17 Cream 15%fat

ADRIA Développement 98/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Vegetable and seafoods (25 g)

EN ISO 6579 reference method Alternative method: VIDAS® UP Salmonella (SPT)

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result VT Identification
XLD BGAM XLD BGAM result XLD A B C result
E14 Beetroot PV1 N Ø Ø Ø Ø / - 0.04 - - =
E15 Cucumbers PV1 N -ME -LE -HE -HE / - 0.05 - - =
E16 Tomatoes PV1 N -LE Ø -ME -LE / - 0.05 - - =
F17 Grated carrots PV1 O +MB +MB +MA +HB Salmonella spp. + 2.96 + +MA +MA +MA +MA Salmonella spp. + =
F18 Cucumbers PV1 O +MB +HB +MB +HB Salmonella spp. + 2.99 + +HB +MB +MB +MB Salmonella spp. + =
F19 Tomatoes PV1 O +MB +HB +HB +HB Salmonella spp. + 2.95 + +MA +MA +HA +HA Salmonella spp. + =
F20 Beetroot PV1 O +MA +MA +HA +HA Salmonella spp. + 2.94 + +MA +MA +MA +HA Salmonella spp. + =
G17 Yellow bell pepper PV1 O -ME -ME -ME -LE / - 0.05 - - =
G18 Green bell pepper PV1 O -ME -HE -ME -HE / - 0.05 - - =
G19 Salad and corn PV1 O -ME -HE -ME -HE / - 0.05 - - =
G20 Baby leaf salad PV1 O -LE -LE -HE -HE / - 0.04 - - =
G21 Red bell pepper PV1 N -ME -ME -HE -HE / - 0.06 - - =
G22 Green bell pepper PV1 N -ME -ME -HE -HE / - 0.05 - - =
H11 Sliced radish PV1 O +MB +MB +HB +HB Salmonella spp. + 2.79 + +MB +MB +MB +MB Salmonella spp. + =
H12 Grated carrots PV1 O +MA +MA +HA +HA Salmonella spp. + 2.83 + +HA +HA +MA +MA Salmonella spp. + =
H13 Grated beetroot PV1 O +MA +HA +HA +HA Salmonella spp. + 2.64 + +MB +MB +MB +MB Salmonella spp. + =
H14 Sliced beetroot PV1 O +MB +MB +HB +HB Salmonella spp. + 3.19 + +HD +MD +MB +MC Salmonella spp. + =
H15 Grated carrots PV1 O +MB +MB +HB +HB Salmonella spp. + 2.97 + +MB +MB +MA +MB Salmonella spp. + =
H16 Sliced radish PV1 N -ME -ME -HE -HE / - 0.05 - - =
H17 Tomatoes and salad PV1 O +MB +LB +MB +HB Salmonella spp. + 1.26 + -HE -ME +MB -ME Salmonella spp. + =
AG13 Salmon salad PV1 N -ME -ME -ME -ME / - 0.07 - / / / / / - =
E17 Spinach PV2 N -LE -ME -HE -HE / - 0.05 - - =
E18 Mushrums PV2 N Ø Ø Ø Ø / - 0.04 - - =
Z2 Vegetable soup PV2 N Ø Ø Ø Ø / - 0.04 - - =
F13 Zucchini PV2 O +MA +HA +MA +HA Salmonella spp. + 2.26 + +HA +MA +HA +MA Salmonella spp. + =
F14 Ratatouille PV2 O +MA +HA +HA +HA Salmonella spp. + 2.20 + +MA +MA +MA +MA Salmonella spp. + =
F15 Pureed carrots PV2 O +MA +HA +HA +HA Salmonella spp. + 2.38 + +HA +HA +HA +HA Salmonella spp. + =
F16 Turnips PV2 O +MB +MA +HB +HB Salmonella spp. + 2.41 + +HA +HA +HA +HA Salmonella spp. + =
F21 Pureed carrots PV2 N Ø Ø Ø Ø / - 0.05 - - =
F22 Pureed pumpkin PV2 N -ME -LE -LE -LE / - 0.05 - - =
F23 Potatoes/carrots PV2 N Ø Ø Ø Ø / - 0.05 - - =
F24 Leeks PV2 N -LE -LE Ø Ø / - 0.05 - - =

ADRIA Développement 99/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Vegetable and seafoods (25 g)

EN ISO 6579 reference method Alternative method: VIDAS® UP Salmonella (SPT)

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result VT Identification
XLD BGAM XLD BGAM result XLD A B C result
G13 Pureed carrots PV2 O +MA +MA +HA +HA Salmonella spp. + 2.81 + +MB +MA +MA +HA Salmonella spp. + =
G14 Pureed pumpkin PV2 O +MB +MB +HB +HB Salmonella spp. + 2.97 + +HA +MA +MA +HA Salmonella spp. + =
G15 Potatoes/carrots PV2 O +MA +MA +HA +HA Salmonella spp. + 1.88 + +MA +MA +MA +MA Salmonella spp. + =
G16 Leeks PV2 O +MA +MA +HA +HA Salmonella spp. + 3.12 + +MB +MA +MA +HA Salmonella spp. + =
G23 Spring vegetables PV2 N Ø Ø Ø Ø / - 0.05 - - =
G24 Pureed green beans PV2 N Ø Ø Ø Ø / - 0.05 - - =
H6 Green beans PV2 O +MA +MA +MA +MA Salmonella spp. + 2.76 + +MA +HA +MA +MA Salmonella spp. + =
H7 Lentils PV2 O +MA +MA +MA +HA Salmonella spp. + 2.62 + +HA +MA +MA +MA Salmonella spp. + =
H8 Green beans PV2 N Ø Ø Ø Ø / - 0.05 - - =
H9 Lentils PV2 N -LE Ø -LE Ø / - 0.04 - - =
G1 Haddock fillet PP1 O +MA +MA +HA +HA Salmonella spp. + 3.21 + +HB +MB +MA +MA Salmonella spp. + =
G2 Red mullet fillet PP1 O +MB +MB +HB +HB Salmonella spp. + 3.11 + +HB +HB +MB +MB Salmonella spp. + =
G3 Gray mullet fillet with skin PP1 O +MB +MB +HB +HB Salmonella spp. + 3.25 + +HB +HB +MA +MA Salmonella spp. + =
G4 Blue ling fillet PP1 O +MA +MA +MB +MB Salmonella spp. + 3.21 + +MA +MA +MA +MA Salmonella spp. + =
G5 Shrimp PP1 O +MA +MA +HA +HA Salmonella spp. + 2.92 + +MA +MA +MA +MA Salmonella spp. + =
G6 Rear side of pollack PP1 O +MB +MB +MB +MB Salmonella spp. + 3.20 + +MB +MB +MA +MB Salmonella spp. + =
G7 Haddock fillet PP1 O +MB +LB +HB +HB Salmonella spp. + 2.57 + +HB +MB +MA +HA Salmonella spp. + =
G8 Red mullet fillet PP1 O +MB +MB +MC +HD Salmonella spp. + 2.66 + +MB +MB +MB +HB Salmonella spp. + =
G9 Gray mullet fillet with skin PP1 N -ME -ME -HE -HE / - 0.05 - - =
G10 Blue ling fillet PP1 N -LE Ø -ME Ø / - 0.05 - - =
G11 Shrimp PP1 N -LE Ø Ø Ø / - 0.04 - - =
G12 Rear side of pollack PP1 N -LE -LE -ME -ME / - 0.04 - - =
I4 Trout fillet PP1 O -LE Ø -HE -LE / - 0.04 - - =
I5 Pout fillet PP1 O -ME -LE -ME -ME / - 0.62 + -HE -ME -LE -HE /
- FP
Transfer in SX2 broth -HE -HE -ME -ME /
I6 Pout fillet PP1 N -LE Ø -ME -ME / - 0.04 - - =
I7 Haddock fillet PP1 N -LE Ø -ME -ME / - 0.05 - - =
I8 Red mullet fillet PP1 N -ME -LE -HE -ME / - 0.04 - - =
M9 Pout fillet PP1 O +MA +LA +HB +MA Salmonella spp. + 3.03 + +HA +MA +MA +MA Salmonella spp. + =
M10 Salmon PP1 O +MA +LA +MB +LA Salmonella spp. + 0.35 + -ME -ME +MD +MC Salmonella spp. + =
M11 Pout fillet PP1 N Ø Ø -LE Ø / - 0.04 - - =
M12 Salmon PP1 N -ME Ø -HE Ø / - 0.04 - - =

ADRIA Développement 100/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Vegetable and seafoods: storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Product Cat. Confirmations Comparison
RFV VT Assay result Identification Final result
XLD A B C
E14 Beetroot PV1
E15 Cucumbers PV1
E16 Tomatoes PV1
F17 Grated carrots PV1 10762 2.91 + +MA +MA +HA +HA Salmonella spp. + =
F18 Cucumbers PV1 11019 2.98 + +HB +MB +HB +HB Salmonella spp. + =
F19 Tomatoes PV1 11263 3.05 + +HA +MA +HA +MA Salmonella spp. + =
F20 Beetroot PV1 10998 2.98 + +MA +MA +HA +HA Salmonella spp. + =
G17 Yellow bell pepper PV1
G18 Green bell pepper PV1
G19 Salad and corn PV1
G20 Baby leaf salad PV1
G21 Red bell pepper PV1
G22 Green bell pepper PV1
H11 Sliced radish PV1 9896 2.68 + +MB +HB +MB +MB Salmonella spp. + =
H12 Grated carrots PV1 10426 2.82 + +MA +MA +MA +HA Salmonella spp. + =
H13 Grated beetroot PV1 8764 2.37 + +MB +MB +MB +MB Salmonella spp. + =
H14 Sliced beetroot PV1 11454 3.10 + +MC +MD +MC +MC Salmonella spp. + =
H15 Grated carrots PV1 10620 2.87 + +MB +MB +MB +MB Salmonella spp. + =
H16 Sliced radish PV1
H17 Tomatoes and salad PV1 10462 2.83 + +HD -ME +MB -ME Salmonella spp. + =
AG13 Salmon salad PV1
E17 Spinach PV2
E18 Mushrums PV2
Z2 Vegetable soup PV2
F13 Zucchini PV2 8385 2.27 + +HA +HA +HA +HA Salmonella spp. + =
F14 Ratatouille PV2 8867 2.23 + +MA +MA +HA +MA Salmonella spp. + =
F15 Pureed carrots PV2 8254 2.40 + +MA +MA +MA +HA Salmonella spp. + =
F16 Turnips PV2 8864 2.40 + +HA +HA +HA +HA Salmonella spp. + =
F21 Pureed carrots PV2
F22 Pureed pumpkin PV2
F23 Potatoes/carrots PV2
F24 Leeks PV2

ADRIA Développement 101/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Vegetable and seafoods: storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Product Cat. Confirmations Comparison
RFV VT Assay result Identification Final result
XLD A B C
G13 Pureed carrots PV2 10940 2.96 + +MA +HA +MA +MA Salmonella spp. + =
G14 Pureed pumpkin PV2 11100 3.00 + +HA +HB +MA +HA Salmonella spp. + =
G15 Potatoes/carrots PV2 6587 1.78 + +MA +MA +MA +MA Salmonella spp. + =
G16 Leeks PV2 11679 3.16 + +MB +MB +MA +HA Salmonella spp. + =
G23 Spring vegetables PV2
G24 Pureed green beans PV2
H6 Green beans PV2 10966 2.97 + +MA +MA +MA +MA Salmonella spp. + =
H7 Lentils PV2 9724 2.63 + +MA +MA +MA +MA Salmonella spp. + =
H8 Green beans PV2
H9 Lentils PV2
G1 Haddock fillet PP1 11749 3.18 + +MB +MB +MA +MA Salmonella spp. + =
G2 Red mullet fillet PP1 11305 30.60 + +MB +MB +MB +MB Salmonella spp. + =
G3 Gray mullet fillet with skin PP1 11956 3.24 + +HB +MB +MB +MB Salmonella spp. + =
G4 Blue ling fillet PP1 12097 3.27 + +MA +MA +MA +MA Salmonella spp. + =
G5 Shrimp PP1 11237 3.04 + +MA +MA +MA +MA Salmonella spp. + =
G6 Rear side of pollack PP1 11507 3.11 + +MB +MB +MA +MB Salmonella spp. + =
G7 Haddock fillet PP1 9620 2.60 + +MB +MB +MA +MA Salmonella spp. + =
G8 Red mullet fillet PP1 9941 2.69 + +MB +MB +MB +MB Salmonella spp. + =
G9 Gray mullet fillet with skin PP1
G10 Blue ling fillet PP1
G11 Shrimp PP1
G12 Rear side of pollack PP1
I4 Trout fillet PP1
I5 Pout fillet PP1 3761 1.01 + -HE -HE -ME -HE / - FP
Transfer in SX2 broth
I6 Pout fillet PP1
I7 Haddock fillet PP1
I8 Red mullet fillet PP1
M9 Pout fillet PP1 11588 3.14 + +MA +MA +MA +HA Salmonella spp. + =
M10 Salmon PP1 9760 2.64 + -ME +HD +MB +MC Salmonella spp. + =
M11 Pout fillet PP1
M12 Salmon PP1

ADRIA Développement 102/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Miscellaneous (25 g)

EN ISO 6579 reference method VIDAS SPT Method

®
Code Products Cat. CA RVS MKTTn VIDAS assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
A10 Chocolate /Speculoos DV1 O -ME -ME -HE -HE / - 0.02 - - =
A11 Cream éclair + strawberries DV1 O -LE -ME Ø Ø / - 0.04 - - =
C14 Cream puff DV1 O Ø Ø Ø Ø / - 0.02 - - =
C15 Strawberry tartlet DV1 O -ME -ME -LE -LE / - 0.04 - - =
D1 Blueberry pie DV1 N Ø Ø Ø Ø / - 0.02 - - =
D2 Normandy-style pie DV1 N Ø Ø Ø Ø / - 0.01 - - =
E3 Duo of profiteroles DV1 O +MA +MA +HA +HA Salmonella spp. + 2.72 + +HB +HB +HB +HB Salmonella spp. + =
E4 Almond-apricot pie DV1 O Ø Ø Ø Ø / - 0.06 - - =
E5 Black forest gateau DV1 O +MB +LB +MB +MA Salmonella spp. + 2.90 + +HA +HA +HA +HA Salmonella spp. + =
E6 Tropézienne pastry DV1 O +MA +MA +MB +MB Salmonella spp. + 2.78 + +MB +MB +HB +MB Salmonella spp. + =
F1 Cream profiteroles DV1 O +MB +MB +MA +MA Salmonella spp. + 2.91 + +HB +HB +HB +HB Salmonella spp. + =
F2 Versailler pastry DV1 O +MB +MB +MB +MB Salmonella spp. + 2.64 + +HB +HB +HA +HB Salmonella spp. + =
F3 Chocolate tartlet DV1 O +MA +MA +HA +MA Salmonella spp. + 2.75 + +HA +HA +HA +HA Salmonella spp. + =
F4 Strawberry tartlet DV1 O +MA +MA +MA +MA Salmonella spp. + 2.72 + +HA +HA +HA +HA Salmonella spp. + =
H18 Profiteroles DV1 O +MB +LB +MA +MA Salmonella spp. + 3.30 + +HB +HB +HB +MB Salmonella spp. + =
H19 Noiselia DV1 O +MB +MA +MB +MB Salmonella spp. + 2.59 + +HB +HB +HB +HB Salmonella spp. + =
H20 Pear pie DV1 O +MA +MB +HA +MA Salmonella spp. + 2.65 + +HA +HA +MA +MA Salmonella spp. + =
P1 Chocolate cream puff DV1 N -ME Ø Ø Ø / - 0.03 - - =
J5 Merveilleux speculoos DV1 N -ME -LE Ø Ø / - 0.01 - - =
S10 Coffee cream puff DV1 N Ø Ø Ø Ø / - 0.03 - - =
C19 Custard pie DV2 N -ME -LE +MB +HB Salmonella spp. + 1.26 + +MD +MC +LB +MC Salmonella spp. + =
C20 Custard pie DV2 N -ME -ME +HC +HC Salmonella spp. + 2.69 + +HB +HB +HB +HB Salmonella spp. + =
C23 Whole hard-boiled egg DV2 N Ø Ø Ø Ø / - 0.02 - - =
D4 Custard DV2 N -LE Ø -LE Ø / - 0.02 - - =
D7 Custard pie DV2 N Ø Ø Ø Ø / - 0.03 - - =
D9 Custard pie DV2 N -ME -ME -ME -ME / - 0.03 - - =
E2 Confectioner's custard DV2 O +MA +HA +MA +MA Salmonella spp. + 2.73 + +HA +HA +HA +HA Salmonella spp. + =
F6 Mayonnaise DV2 O +MA +MA +HA +HA Salmonella spp. + 3.29 + +HA +HA +HA +HA Salmonella spp. + =
O6 Whole egg DV2 N Ø Ø Ø Ø / - 0.02 - - =
AE2 Raw egg white DV2 N -ME -HE -HE -HE / - 0.04 - / / / / / - =
AE6 Raw egg yolk DV2 N -ME -HE -HE -HE / - 0.02 - / / / / / - =
AE11 Raw liquid egg DV2 N -ME -ME -HE -HE / - 0.02 - / / / / / - =

ADRIA Développement 103/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Miscellaneous (25 g)

EN ISO 6579 reference method VIDAS SPT Method

Code Products Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
AE14 Raw liquid egg DV2 N -ME -HE -HE -HE / - 0.02 - / / / / / - =
AE15 Raw liquid egg DV2 N -HE* -HE -HE -HE Citrobacter braakii - 2.65 + -ME -ME +MB -LE Salmonella spp. +
PS
Transfer in SX2 broth -HE -ME +MB +MC Salmonella spp. +
AF2 Raw plain egg yolk DV2 N -MB +MB +HC +HC Salmonella spp. + 2.38 + -HE +MC +MB +MC Salmonella spp. + =
AF3 Raw plain egg yolk DV2 N +MB +MB +HC +HC Salmonella spp. + 2.83 + +HD +MC +MC +MD Salmonella spp. + =
AF4 Raw salted egg yolk DV2 N +MB +MB +MB +MB Salmonella spp. + 2.73 + -HE +MC +MB +MD Salmonella spp. + =
AF5 Raw salted egg yolk DV2 N +MC +HC +MC +MC Salmonella spp. + 2.29 + +MC +MB +HB +MB Salmonella spp. + =
AF6 Raw plain whole liquid egg DV2 N +MD +MC +MB +MC Salmonella spp. + 2.17 + -HE +HC +HB +HC Salmonella spp. + =
AF7 Raw plain whole liquid egg DV2 N -ME -ME -HE -HE / - 0.02 - / / / / / - =
AF8 Raw plain liquid egg white DV2 N -ME -ME +MC +MD Salmonella spp. + 0.45 + +MD -ME +MC -ME Salmonella spp. + =
A1 Noodles/ Peking duck DV3 O Ø Ø Ø Ø / - 0.04 - - =
A2 Smoked fish pizza DV3 O -3LE Ø -ME -LE / - 0.03 - - =
A5 Roast chicken pieces DV3 O -1LE Ø Ø Ø / - 0.04 - - =
A6 Wiener schnitzel DV3 O Ø Ø Ø Ø / - 0.04 - - =
A7 Chili con carne DV3 O -ME Ø -HE -LE / - 0.04 - - =
A8 Hake with nutmeg DV3 O Ø Ø -LE Ø / - 0.04 - - =
A9 Pancake/mixed vegetables DV3 N -ME -ME -LE -LE / - 0.04 - - =
A21 Pain surprise DV3 N -ME -ME -HE -HE / - 0.05 - - =
A22 Pain surprise DV3 N -HE -HE -HE -HE / - 0.05 - - =
B11 Pollack fillet DV3 N Ø Ø Ø Ø / - 0.04 - - =
E7 Cod fillet in cream sauce DV3 O +MA +MA +MA +HA Salmonella spp. + 2.77 + +HA +HA +HA +HA Salmonella spp. + =
E8 Carbonade DV3 O +MA +MA +HA +MA Salmonella spp. + 2.90 + +MA +MA +HA +HA Salmonella spp. + =
E9 4-cheese pizza DV3 O +MB +HB +MB +MB Salmonella spp. + 2.87 + +HB +MB +MA +HA Salmonella spp. + =
Baked leeks with goat's
E10 DV3 O +MA +MA +HA +HA Salmonella spp. + 2.86 + +MA +MA +MA +MA Salmonella spp. + =
cheese and bacon
F9 Salt cod brandade DV3 O +MA +MA +HA +HA Salmonella spp. + 2.77 + +HA +MA +MA +HA Salmonella spp. + =
F10 Tartiflette DV3 O +MA +MA +MA +HA Salmonella spp. + 2.79 + +HA +HA +HA +HA Salmonella spp. + =
F11 Venison goulash DV3 O +HA +HA +HA +HA Salmonella spp. + 2.95 + +HA +MA +HA +MA Salmonella spp. + =
F12 Mashed potato DV3 O +HA +MA +HA +HA Salmonella spp. + 2.96 + +HA +HA +MA +HA Salmonella spp. + =
H1 Chasseur sauce DV3 O +MB +HB +HB +HB Salmonella spp. + 2.64 + +HD +HD +HC +HC Salmonella spp. + =
H2 Risotto sauce DV3 O +MB +HB +HB +HB Salmonella spp. + 2.34 + +MB +HB +HB +HB Salmonella spp. + =
H3 Veal stock DV3 O +MB +MB +HB +HB Salmonella spp. + 2.60 + +HB +HB +HA +HA Salmonella spp. + =
I1 Sweetbread patty DV3 N -ME Ø -ME Ø / - 0.04 - - =
ADRIA Développement 104/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Miscellaneous: storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Products Cat. Confirmations Comparison
TV Assay result Identification Final result
XLD A B C
A10 Chocolate sweet/Speculoos DV1
A11 Cream éclair + strawberries DV1
C14 Cream puff DV1
C15 Strawberry tartlet DV1
D1 Blueberry pie DV1
D2 Normandy-style pie DV1
E3 Duo of profiteroles DV1 2.75 + +HB +HB +HB +HB Salmonella spp. + =
E4 Almond-apricot pie DV1
E5 Black forest gateau DV1 2.83 + +HA +HA +HA +HA Salmonella spp. + =
E6 Tropézienne pastry DV1 2.77 + +HB +HB +HB +HB Salmonella spp. + =
F1 Cream profiteroles DV1 2.93 + +HB +HB +HB +HB Salmonella spp. + =
F2 Versailler pastry DV1 2.62 + +HB +HB +HB +HB Salmonella spp. + =
F3 Chocolate tartlet DV1 2.75 + +HA +HA +HA +HA Salmonella spp. + =
F4 Strawberry tartlet DV1 2.69 + +HA +HA +HA +HA Salmonella spp. + =
H18 Profiteroles DV1 3.09 + +HB +MB +HB +HB Salmonella spp. + =
H19 Noiselia DV1 2.98 + +HB +MB +HB +HB Salmonella spp. + =
H20 Pear pie DV1 3.06 + +HA +MA +HA +HA Salmonella spp. + =
P1 Chocolate cream puff DV1
J5 Merveilleux speculoos DV1
S10 Coffee cream puff DV1
C19 Custard pie DV2 2.95 + -HE +MD +MB -ME Salmonella spp. + =
C20 Custard pie DV2 2.67 + +HC +HC +HB +MB Salmonella spp. + =
C23 Whole hard-boiled egg DV2
D4 Custard DV2
D7 Custard pie DV2
D9 Custard pie DV2
E2 Confectioner's custard DV2 2.57 + +HA +HA +HA +HA Salmonella spp. + =
F6 Mayonnaise DV2 2.95 + +HA +HA +HA +HA Salmonella spp. + =
O6 Whole egg DV2
AE2 Raw egg white DV2
AE6 Raw egg yolk DV2

ADRIA Développement 105/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Miscellaneous: storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Products Cat. Confirmations Comparison
TV Assay result Identification Final result
XLD A B C
AE11 Raw liquid egg DV2
AE14 Raw liquid egg DV2
AE15 Raw liquid egg DV2 2.60 + -HE -ME +MC -ME Salmonella spp. + PS
Transfer in SX2 broth
AF2 Raw plain egg yolk DV2 2.42 + +MD +MD +MB +MC Salmonella spp. - =
AF3 Raw plain egg yolk DV2 2.83 + -HE -HE +MC +MD Salmonella spp. - =
AF4 Raw salted egg yolk DV2 2.75 + +HD +MC +HB +MB Salmonella spp. - =
AF5 Raw salted egg yolk DV2 2.11 + +MC +MC +HB +MB Salmonella spp. - =
AF6 Raw plain whole liquid egg DV2 2.38 + -ME -ME +MB +MC Salmonella spp. - =
AF7 Raw plain whole liquid egg DV2
AF8 Raw plain liquid egg white DV2 0.40 + -HE -HE +MC -ME Salmonella spp. + =
A1 Noodles/ Peking duck DV3
A2 Smoked fish pizza DV3
A5 Roast chicken pieces DV3
A6 Wiener schnitzel DV3
A7 Chili con carne DV3
A8 Hake with nutmeg DV3
A9 Pancake/mixed vegetables DV3
A21 Pain surprise DV3
A22 Pain surprise DV3
B11 Pollack fillet DV3
E7 Cod fillet in cream sauce DV3 2.91 + +HA +MA +MA +MA Salmonella spp. + =
E8 Carbonade DV3 2.98 + +HA +HA +MA +MA Salmonella spp. + =
E9 4-cheese pizza DV3 2.94 + +HB +HB +HA +HA Salmonella spp. + =
E10 Baked leeks with goat's cheese and bacon DV3 2.96 + +HA +HA +MA +HA Salmonella spp. + =
F9 Salt cod brandade DV3 2.83 + +HA +HA +HA +MA Salmonella spp. + =
F10 Tartiflette DV3 2.81 + +HA +HA +HA +HA Salmonella spp. + =
F11 Venison goulash DV3 2.90 + +HA +HA +HA +HA Salmonella spp. + =
F12 Mashed potato DV3 2.93 + +HA +HA +HA +HA Salmonella spp. + =
H1 Chasseur sauce DV3 2.73 + +HD +MC +MC +MC Salmonella spp. + =
H2 Risotto sauce DV3 2.44 + +MB +HB +HB +HA Salmonella spp. + =
H3 Veal stock DV3 2.56 + +HB +HB +MA +HA Salmonella spp. + =
I1 Sweetbread patty DV3
ADRIA Développement 106/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Environmental samples (25 g)

EN ISO 6579 reference method VIDAS SPT Method

®
Code Product Cat. CA RVS MKTTn VIDAS Confirmations Final Comparison
Identification Result VT Identification
XLD BGAM XLD BGAM assay result XLD A B C result
C6 Slaughter cleaning water EN1 N -LE Ø -LE Ø / - 0.05 - - =
Work surface rinsing
M8 EN1 N -LE Ø -ME Ø / - 0.05 - - =
water
Z10 Fresh water EN1 N Ø Ø Ø Ø / - 0.05 - - =
Z11 Iced water EN1 N Ø Ø Ø Ø / - 0.05 - - =
Z12 Iced water EN1 N Ø Ø Ø Ø / - 0.05 - - =
Z13 Iced water EN1 N Ø Ø Ø Ø / - 0.05 - - =
Ab1 Process water EN1 O +MA +MA +HA +HA Salmonella spp. + 2.67 + +HA +MA +HA +MA Salmonella spp. + =
Ab2 Process water EN1 O +HA +HA +MA +HA Salmonella spp. + 2.63 + +HA +HA +HA +MA Salmonella spp. + =
Ab3 Process water EN1 O +MA +MA +MA +HA Salmonella spp. + 2.68 + +HA +MA +HA +HA Salmonella spp. + =
Ab4 Process water EN1 O +MA +MA +HA +HA Salmonella spp. + 2.73 + +HA +HA +HA +HA Salmonella spp. + =
Ac3 Poultry stand rinsing water EN1 N -LE -ME -HE -HE / - 0.06 - - =
Ac10 Process water EN1 N -LE Ø -ME -HE / - 0.06 - - =
Ac11 Process water EN1 N Ø Ø Ø Ø / - 0.07 - - =
Ac12 Process water EN1 N Ø Ø Ø Ø / - 0.07 - - =
Ac13 Process water EN1 N Ø Ø Ø Ø / - 0.06 - - =
Ac14 Process water EN1 N Ø Ø Ø Ø / - 0.06 - - =
Ac20 Process water EN1 O +MA +MA +MA +HA Salmonella spp. + 2.84 + +HA +HA +HA +HA Salmonella spp. + =
Ac21 Process water EN1 O +MA +MA +HA +HA Salmonella spp. + 2.79 + +HA +HA +HA +HA Salmonella spp. + =
AD7 Process water EN1 O +MA +MA +MA +HA Salmonella spp. + 2.14 + +HA +HA +HA +HA Salmonella spp. + =
AD8 Iced water EN1 O +MA +MA +MA +HA Salmonella spp. + 2.13 + +HA +MA +MA +HA Salmonella spp. + =
AD9 Process water EN1 O +MA +MA +HA +HA Salmonella spp. + 2.14 + +MA +HA +HA +HA Salmonella spp. + =
AD10 Process water EN1 O +MA +HA +HA +HA Salmonella spp. + 2.18 + +HA +MA +HA +HA Salmonella spp. + =
C8 Chopping board EN2 N -ME Ø -ME Ø / - 0.03 - - =
J7 Knife blade EN2 N -LE Ø -ME Ø / - 0.04 - - =
J8 Knife blade EN2 N -ME -LE -HE -HE / - 0.04 - - =
K3 Knife blade EN2 N +LB +LC +MB +MB Salmonella spp. + 3.23 + +MB +MC +MB +MB Salmonella spp. + =
G12 Chopping board EN2 N -LE Ø -ME Ø / - 0.04 - - =
M7 Work surface EN2 N -ME -LE -ME -LE / - 0.04 - - =
P5 Grinder blade EN2 N +MB +MB +HB +HB Salmonella spp. + 3.21 + +MC +MC +MB +MB Salmonella spp. + =
S2 Cheese board EN2 N -ME -ME -ME -ME / - 0.04 - - =

ADRIA Développement 107/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Environmental samples (25 g)

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® Confirmations Final Comparison
Identification Result VT Identification
XLD BGAM XLD BGAM assay result XLD A B C result
S9 Grinder surface EN2 N +MB +MB +MB +MB Salmonella spp. + 3.26 + +MB +MC +MB +MB Salmonella spp. + =
V10 Board surface EN2 N -ME -LE -ME -HE / - 0.05 - - =
Ac1 Poultry stand knife EN2 N +MB +MB +HB +HB Salmonella spp. + 0.07 -
- FN
Transfer in SX2 broth -ME -ME -ME -HE /
Ac2 Poultry stand EN2 N +MB +HB +HB +HB Salmonella spp. + 0.07 -
- FN
Transfer in SX2 broth -ME -ME -ME -ME /
Ac4 Slicer blade EN2 N -LE Ø -ME -LE / - 0.06 - - =
Ac5 Grinder EN2 N -LE -ME -ME -HE / - 0.06 - - =
Ac8 Butcher's knife handle EN2 N -LE Ø -ME Ø / - 0.06 - - =
Ac9 Butcher's stand EN2 N -LE -LE -ME -LE / - 3.37 + +MB +MB +MB +MB Salmonella spp. + PS
AH1 Slicer tray EN2 O +MB +MB +HB +MB Salmonella spp. + 2.57 + +MB +MB +HB +HB Salmonella spp. + =
AH2 Knife handle EN2 N +MC +LC +MB +MB Salmonella spp. + 2.99 + +MC +MB +MB +HB Salmonella spp. + =
C13 Bird cage residue EN3 N -ME -ME -HE -HE / - 0.04 - - =
M5 Scraps EN3 N -LE Ø -ME -LE / - 0.05 - - =
O4 Poultry scraps EN3 N +MB +MB +HB +HB Salmonella spp. + 2.79 + +HC +HC +HB +HB Salmonella spp. + =
O5 Poultry scraps EN3 N +MB +MB +HB +HB Salmonella spp. + 2.75 + +HC +HC +MB +MB Salmonella spp. + =
O7 Eggshell scraps EN3 N Ø Ø Ø Ø / - 0.01 - - =
S3 Cheese residue EN3 N -ME -ME -ME -ME / - 0.04 - - =
S7 Sausage meat residue EN3 N +MB +MB +MB +MB Salmonella spp. + 3.10 + +HB +HB +MB +MB Salmonella spp. + =
S8 Stuffing residue EN3 N +MC +MC +MB +HB Salmonella spp. + 2.91 + +MB +MB +MB +MB Salmonella spp. + =
V2 Scraps EN3 N -ME -ME -HE -HE / - 0.05 - - =
V4 Scraps EN3 N -ME -HE -HE -HE / - 0.05 - - =
V6 Scraps EN3 N -ME -ME -ME -LE / - 0.05 - - =
V9 Pork scraps EN3 N -ME -ME -HE -HE / - 0.05 - - =
W2 Meat scraps EN3 N -LE Ø -ME -ME / - 0.08 - - =
Aa9 Scraps EN3 N -ME -ME -ME -ME / - 2.89 + -HE +MD +MB +MB Salmonella spp. + PS
Transfer in SX2 broth +MC
Aa10 Scraps EN3 N -ME -ME -ME -ME / - 3.25 + -HE -HE +MB +MB Salmonella spp. + PS
Transfer in SX2 broth +MB +MB
Ac22 Butcher's stand scraps EN3 N +MB +MB +HB +HB Salmonella spp. + 0.06 -
- FN
Transfer in SX2 broth -ME -ME -ME -ME /
AD11 Cutting residue EN3 O +MB +MA +MB +HA Salmonella spp. + 1.96 + +MB +MB +LA +MB Salmonella spp. + =

ADRIA Développement 108/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Environmental samples (25 g)

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® Confirmations Final Comparison
Identification Result VT Identification
XLD BGAM XLD BGAM assay result XLD A B C result
AD12 Ground meat scraps EN3 O +MB +MB +HB +HB Salmonella spp. + 2.39 + +HB +MB +HB +HB Salmonella spp. + =
AD13 Grinder scraps EN3 O +MC +MC +HD +HC Salmonella spp. + 1.95 + +HC +HC +MB +MB Salmonella spp. + =
AG1 Meat scraps EN3 N -ME -ME -HE -HE / - 2.48 + +HC +HB +HB +HB Salmonella spp. + PS
AG2 Meat scraps EN3 N +MC +MC +HC +HC Salmonella spp. + 3.07 + -HE +MC +MB +MB Salmonella spp. + =
AG12 Meat scraps EN3 N -ME -LE -HE -HE / - 0.06 - - =
AG15 Meat scraps EN3 N +MC +MD +HB +HD Salmonella spp. + 3.00 + -ME +MD +MB +MB Salmonella spp. + =
AG16 Meat scraps EN3 N +MB +MB +HB +HB Salmonella spp. + 0.06 -
- FN
Transfer in SX2 broth -ME -ME -HE -HE /

ADRIA Développement 109/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Environmental samples : storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT method

Code Product Confirmations Comparison
TV Assay result Identification Final result
XLD A B C
C6 Slaughter cleaning water
M8 Work surface rinsing water
Z10 Fresh water
Z11 Iced water
Z12 Iced water
Z13 Iced water
Ab1 Process water 2.66 + +HA +HA +HA +HA Salmonella spp. + =
Ab2 Process water 2.69 + +HA +HA +HA +HA Salmonella spp. + =
Ab3 Process water 2.64 + +HA +MA +MA +HA Salmonella spp. + =
Ab4 Process water 2.74 + +HA +HA +HA +HA Salmonella spp. + =
Ac3 Poultry stand rinsing water
Ac10 Process water
Ac11 Process water
Ac12 Process water
Ac13 Process water
Ac14 Process water
Ac20 Process water 2.00 + +MA +MA +HA +HA Salmonella spp. + =
Ac21 Process water 2.02 + +HA +HA +HA +HA Salmonella spp. + =
AD7 Process water
AD8 Iced water
AD9 Process water
AD10 Process water
C8 Chopping board
J7 Knife blade
J8 Knife blade
K3 Knife blade 3.23 + +MC +MB +MB +MB Salmonella spp. + =
G12 Chopping board
M7 Work surface
P5 Grinder blade 3.34 + +MD +MD +MB +MB Salmonella spp. + =
S2 Cheese board
S9 Grinder surface 3.33 + +MB +MB +MB +HB Salmonella spp. + =
ADRIA Développement 110/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Environmental samples : storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT method

Code Product Confirmations Comparison
TV Assay result Identification Final result
XLD A B C
V10 Board surface
Ac1 Poultry stand knife 0.04 -
Transfer in SX2 broth
Ac2 Poultry stand 0.04 -
Transfer in SX2 broth
Ac4 Slicer blade
Ac5 Grinder
Ac8 Butcher's knife handle
Ac9 Butcher's stand 2.57 + +HB +MB +MB +MB Salmonella spp. + PS
AH1 Slicer tray + +MC +MC +MB +MB Salmonella spp. + =
AH2 Knife handle + +MB +MB +HB +HB Salmonella spp. + =
C13 Bird cage residue
M5 Scraps
O4 Poultry scraps 2.93 + +HD +HC +HB +HB Salmonella spp. + =
O5 Poultry scraps 2.99 + +HC +HC +MB +MB Salmonella spp. + =
O7 Eggshell scraps
S3 Cheese residue
S7 Sausage meat residue 2.70 + +MB +HB +MB +HB Salmonella spp. + =
S8 Stuffing residue 2.93 + +HB +MB +MB +MB Salmonella spp. + =
V2 Scraps
V4 Scraps
V6 Scraps
V9 Pork scraps
W2 Meat scraps
Aa9 Scraps 2.88 + -HE +MC +HB +MB Salmonella spp. + PS
Transfer in SX2 broth +HC +HB +HB +MB Salmonella spp. + PS
Aa10 Scraps 3.13 + -HE -HE +MB +MB Salmonella spp. + PS
Transfer in SX2 broth +HB +HB +MA +HB Salmonella spp. + PS
Ac22 Butcher's stand scraps 0.04 - - FN
Transfer in SX2 broth
AD11 Cutting residue
AD12 Ground meat scraps

ADRIA Développement 111/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Environmental samples : storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT method

Code Product Confirmations Comparison
TV Assay result Identification Final result
XLD A B C
AD13 Grinder scraps
AG1 Meat scraps 2.45 + +HC +HC +HB +HB Salmonella spp. + PS
AG2 Meat scraps 3.12 + -HE -HE +MB +MB Salmonella spp. + =
AG12 Meat scraps 0.06 - =
AG15 Meat scraps 2.91 + -ME -HE +MB +HB Salmonella spp. + =
AG16 Meat scraps 0.06 - - FN
Transfer in SX2 broth

ADRIA Développement 112/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Feed samples (25 g)

EN ISO 6579 reference method VIDAS SPT Method

®
Code Product Cat. CA RVS MKTTn VIDAS assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
W3 Soy cake AA1 N Ø Ø Ø Ø / - 0.04 - - =
W4 Sunflower cake AA1 N Ø Ø Ø Ø / - 0.05 - - =
X4 Cake mix AA1 O +MA +MA +MA +MA Salmonella spp. + 2.94 + +MA +HA +HA +HA Salmonella spp. + =
Y13 Rapeseed cake AA1 O +LA +LA +HA +HA Salmonella spp. + 2.08 + +HA +HA +HA +MA Salmonella spp. + =
Y14 Soy cake AA1 O +MA +MB +MA +MB Salmonella spp. + 2.04 + +HA +HA +MA +MA Salmonella spp. + =
Y15 Sunflower cake AA1 O +MB +MB +MB +MB Salmonella spp. + 2.21 + +MB +HB +MA +MB Salmonella spp. + =
Y16 Rapeseed cake AA1 O Ø Ø Ø Ø / - 0.05 - - =
Y17 Soy cake AA1 O +MB +MB +MB +MB Salmonella spp. + 2.20 + +HB +HC +HB +MB Salmonella spp. + =
Y18 Sunflower cake AA1 O +LB +LB +MA +MA Salmonella spp. + 2.26 + +MB +HB +MA +MA Salmonella spp. + =
Y19 Rapeseed cake AA1 N Ø Ø Ø Ø / - 0.05 - - =
Y20 Soy cake AA1 N -ME -ME -ME -ME / - 0.04 - - =
Y21 Sunflower cake AA1 N -ME -LE -ME -ME / - 0.05 - - =
Y22 Rapeseed cake AA1 N Ø Ø Ø Ø / - 0.05 - - =
Y23 Soy cake AA1 N Ø Ø Ø Ø / - 0.05 - - =
Ab17 Sunflower cake AA1 N -LE -LE -HE -HE / - 0.06 - - =
Ac15 Sunflower cake AA1 N Ø Ø Ø Ø / - 0.06 - - =
Ac16 Soy cake AA1 O +MA +MA +HA +HA Salmonella spp. + 2.19 + +HA +HA +HA +HA Salmonella spp. + =
Ac17 Sunflower cake AA1 O +MA +MA +HA +HA Salmonella spp. + 2.88 + +HA +HA +HA +HA Salmonella spp. + =
Ac18 Rapeseed cake AA1 O +MA +HA +HA +HA Salmonella spp. + 2.97 + +HA +HA +HA +HA Salmonella spp. + =
Ac19 Rapeseed cake AA1 O +MA +HA +HA +HA Salmonella spp. + 2.87 + +HA +HA +HA +HA Salmonella spp. + =
C16 Croquette for dog AA2 N -ME -ME -ME -ME / - 0.01 - / / / / / - =
W5 Animal meals AA2 N Ø Ø Ø Ø / - 0.04 - - =
X1 Croquette for cat AA2 O +MA +MA +MA +MA Salmonella spp. + 2.56 + +HA +HA +HA +HA Salmonella spp. + =
X3 Croquette for dog AA2 O +MA +HA +MA +MA Salmonella spp. + 2.95 + +HA +HA +HA +HA Salmonella spp. + =
X5 Granules AA2 O Ø Ø Ø Ø / - 2.39 + +MA +MA +HA +HA Salmonella spp. +
X6 Granules AA2 O +MA +MA +HA +HA Salmonella spp. + 2.48 + +HA +HA +MA +HA Salmonella spp. + =
X7 Chicken granules AA2 O +MA +MA +HA +HA Salmonella spp. + 2.26 + +MA +MA +HA +HA Salmonella spp. + =
X8 Granules AA2 O +MA +MA +HA +HA Salmonella spp. + 2.25 + +HA +HA +MA +HA Salmonella spp. + =
Y1 Croquette for cat AA2 O +MA +MA +MA +MA Salmonella spp. + 2.15 + +HA +HA +MA +HA Salmonella spp. + =
Y2 Croquette for dog AA2 O +MA +MA +MA +HA Salmonella spp. + 2.15 + +HA +HA +HA +HA Salmonella spp. + =
Y4 Dairy cow feed AA2 O +MA +MA +HA +HA Salmonella spp. + 2.31 + +HA +HA +HA +HA Salmonella spp. + =

ADRIA Développement 113/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Feed samples (25 g)

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Y5 Croquette for cat AA2 N Ø Ø Ø Ø / - 0.05 - - =
Y6 Croquette for dog AA2 N Ø Ø Ø Ø / - 0.05 - - =
Y7 Laying hen feed AA2 N Ø Ø Ø Ø / - 0.05 - - =
Y8 Dairy cow feed AA2 N Ø Ø Ø Ø / - 0.04 - - =
Y9 Animal feed AA2 N Ø Ø Ø Ø / - 0.04 - - =
Y10 Animal feed AA2 N Ø Ø Ø Ø / - 0.04 - - =
Y11 Duck feed AA2 N Ø Ø Ø Ø / - 0.04 - - =
Y12 Animal feed AA2 N Ø Ø Ø Ø / - 0.05 - - =
AG3 Animal meal AA2 N +HB +MB +HB +HB Salmonella spp. + 2.73 + +HC +HC +MB +MB Salmonella spp. + =
AG4 Animal meal AA2 N +LC +MC +HC +HD Salmonella spp. + 3.04 + -HE -HE +MC +MC Salmonella spp. + =
AG5 Animal meal AA2 N +MB +MB +HB +HC Salmonella spp. + 2.89 + -HE +MC +MB +MB Salmonella spp. + =
Aa1 Beef flavor dog food AA3 O +MA +HA +HA +HA Salmonella spp. + 2.97 + +HA +HA +HA +LA Salmonella spp. + =
Aa2 Duck flavor dog food AA3 O +HA +HA +HA +HA Salmonella spp. + 3.10 + +HA +HA +HA +LA Salmonella spp. + =
Aa3 Veal flavor dog food AA3 O +HA +MA +HA +HA Salmonella spp. + 2.78 + +HA +HA +HA +LA Salmonella spp. + =
Aa4 Chicken flavor dog food AA3 O +MA +MA +HA +HA Salmonella spp. + 2.83 + +MA +HA +MA +LA Salmonella spp. + =
Aa5 Duck flavor dog food AA3 N Ø Ø Ø Ø / - 0.07 - - =
Aa6 Veal flavor dog food AA3 N Ø Ø Ø Ø / - 0.07 - - =
Ab5 Chicken flavor cat food AA3 O +MA +HA +HA +HA Salmonella spp. + 2.93 + +HA +HA +HA +HA Salmonella spp. + =
Ab6 Rabbit flavor cat food AA3 O +HA +HA +HA +HA Salmonella spp. + 2.99 + +HA +HA +HA +HA Salmonella spp. + =
Ab7 Tuna flavor cat food AA3 O +MA +HA +MA +HA Salmonella spp. + 2.77 + +HA +HA +HA +HA Salmonella spp. + =
Ab8 Veal flavor cat food AA3 O +MA +MA +HA +HA Salmonella spp. + 2.73 + +HA +HA +HA +HA Salmonella spp. + =
Ab13 Chicken flavor cat food AA3 N Ø Ø Ø Ø / - 0.08 - - =
Ab14 Rabbit flavor cat food AA3 N Ø Ø Ø Ø / - 0.08 - - =
Ab15 Tuna flavor cat food AA3 N Ø Ø Ø Ø / - 0.07 - - =
Ab16 Veal flavor cat food AA3 N Ø Ø Ø Ø / - 0.08 - - =
AD1 Fish flavor cat food AA3 O +MA +MA +HA +MA Salmonella spp. + 2.66 + +MA +MA +MA +MA Salmonella spp. + =
AD2 Beef flavor dog food AA3 O +MA +MA +HA +MA Salmonella spp. + 2.58 + +HA +HA +HA +HA Salmonella spp. + =
AD3 Fish flavor cat food AA3 N Ø Ø Ø Ø / - 0.03 - - =
AD4 Beef flavor dog food AA3 N Ø Ø Ø Ø / - 0.04 - - =
AD5 Cat food AA3 N Ø Ø Ø Ø / - 0.04 - - =
AD6 Poultry flavor dog food AA3 N Ø Ø Ø Ø / - 0.04 - - =

ADRIA Développement 114/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Feed samples : storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Product Confirmations Comparison
TV Assay result Identification Final result
XLD A B C
W3 Soy cake
W4 Sunflower cake
X4 Cake mix 2.82 + +HB +HA +HA +HA Salmonella spp. + =
Y13 Rapeseed cake 2.13 + +MA +MA +MA +LA Salmonella spp. + =
Y14 Soy cake 2.19 + +MA +MA +MA +LB Salmonella spp. + =
Y15 Sunflower cake 2.11 + +MB +MA +MA +LB Salmonella spp. + =
Y16 Rapeseed cake
Y17 Soy cake 2.16 + +MB +MB +MB +MB Salmonella spp. + =
Y18 Sunflower cake 2.15 + +MB +MB +MB +MA Salmonella spp. + =
Y19 Rapeseed cake
Y20 Soy cake
Y21 Sunflower cake
Y22 Rapeseed cake
Y23 Soy cake
Ab17 Sunflower cake
Ac15 Sunflower cake
Ac16 Soy cake 2.38 + +HA +HA +HA +HA Salmonella spp. + =
Ac17 Sunflower cake 2.39 + +HA +HA +HA +HA Salmonella spp. + =
Ac18 Rapeseed cake 2.43 + +HA +HA +HA +HA Salmonella spp. + =
Ac19 Rapeseed cake 2.01 + +HA +HA +HA +HA Salmonella spp. + =
C16 Croquette for dog 0.01 - / / / / / - =
W5 Animal meals - =
X1 Croquette for cat 2.51 + +HA +HA +HA +HA Salmonella spp. + =
X3 Croquette for dog 2.74 + +HA +HA +HA +HA Salmonella spp. + =
X5 Granules 2.37 + +HA +HA +HA +HA Salmonella spp. + PS
X6 Granules 2.46 + +HA +HA +HA +HA Salmonella spp. + =
X7 Chicken granules 2.22 + +HA +MA +HA +MA Salmonella spp. + =
X8 Granules 2.34 + +HA +HA +HA +HA Salmonella spp. + =
Y1 Croquette for cata 2.26 + +MA +MA +MA +MA Salmonella spp. + =
Y2 Croquette for dog 2.29 + +MA +MA +MA +MA Salmonella spp. + =
Y4 Dairy cow feed 2.04 + +MA +MA +MA +MA Salmonella spp. + =

ADRIA Développement 115/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Feed samples : storage of SX2 broth for 72 hours at 2-8°C (25 g)

VIDAS SPT Method

Code Product Confirmations Comparison
TV Assay result Identification Final result
XLD A B C
Y5 Croquette for cat
Y6 Croquette for dog
Y7 Laying hen feed
Y8 Dairy cow feed
Y9 Animal feed
Y10 Animal feed
Y11 Duck feed
Y12 Animal feed
AG3 Animal meal 2.90 + =
AG4 Animal meal 3.17 + =
AG5 Animal meal 2.88 + =
Aa1 Beef flavor dog food 2.84 + +HA +HA +HA +LA Salmonella spp. + =
Aa2 Duck flavor dog food 2.88 + +HA +HA +HA +LA Salmonella spp. + =
Aa3 Veal flavor dog food 2.89 + +HA +HA +HA +LA Salmonella spp. + =
Aa4 Chicken flavor dog food 2.95 + +HA +HA +HA +LA Salmonella spp. + =
Aa5 Duck flavor dog food
Aa6 Veal flavor dog food
Ab5 Chicken flavor cat food 2.97 + +HA +HA +HA +HA Salmonella spp. + =
Ab6 Rabbit flavor cat food 3.07 + +HA +HA +HA +HA Salmonella spp. + =
Ab7 Tuna flavor cat food 2.73 + +HA +HA +HA +HA Salmonella spp. + =
Ab8 Veal flavor cat food 2.77 + +HA +HA +HA +HA Salmonella spp. + =
Ab13 Chicken flavor cat food
Ab14 Rabbit flavor cat food
Ab15 Tuna flavor cat food
Ab16 Veal flavor cat food
AD1 Fish flavor cat food
AD2 Beef flavor dog food
AD3 Fish flavor cat food
AD4 Beef flavor dog food
AD5 Cat food
AD6 Poultry flavor dog food

ADRIA Développement 116/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Milk powders and derivatives (specific protocol)

EN ISO 6579 reference method VIDAS SPT Method

®
RVS MKTTn VIDAS Confirmations
Code Product Cat. CA Comparison
Identification Result TV assay Identification Final result
XLD BGAM XLD BGAM XLD A B C
result
Bi1 Non fat dry milk Bio PL oui +MA +HA +HA +HA Salmonella spp + 0,00 - Ø Ø Ø Ø / - FN
Bi2 Non fat dry milk calcium PL oui +MA +MA +HA +HA Salmonella spp + 3,00 + +MA +MA +LA +MA Salmonella spp + =
Bi3 Whole dry milk PL oui +MA +HA +HA +HA Salmonella spp + 2,69 + +HA +HA +MA +HA Salmonella spp + =
Bi4 Half fat dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,96 + +HA +HA +HA +MA Salmonella spp + =
Bi5 Non fat dry milk PL oui +MA +HA +HA +HA Salmonella spp + 2,78 + +MB +HB +MB +MB Salmonella spp + =
Bi6 Non fat dry milk PL non -ME -ME -HE -HE / - 0,00 - / / / / / - =
Bj1 Non fat dry milk PL oui +MA +HA +HA +HA Salmonella spp + 3,03 + +MA +HA +HA +HA Salmonella spp + =
Bj2 Non fat dry milk PL oui +MA +MA +HA +HA Salmonella spp + 3,02 + +MA +MA +HA +MA Salmonella spp + =
Bj3 whole dry milk PL oui +MA +MA +HA +HA Salmonella spp + 3,08 + +MA +HA +HA +HA Salmonella spp + =
Bj4 Non fat dry milk Bio PL non -ME -HE -HE -HE / - 0,01 - / / / / / - =
Bj5 Half fat dry milk PL non -ME -ME -HE -HE / - 0,00 - / / / / / - =
Bj6 Non fat dry milk PL non -ME -ME -HE -HE / - 0,00 - / / / / / - =
Bl1 dry milk 26%fat PL oui +LA +MA +MA +MA Salmonella spp + 2,95 + +MB +HB +HB +MB Salmonella spp + =
Bl2 dry milk26% fat PL oui +LB +MB +MB +HB Salmonella spp + 2,55 + +MB +HC +HB +MB Salmonella spp + =
Bl3 Non fat dry milk PL oui +MB +MC +MA +HB Salmonella spp + 2,47 + +MB +MB +MB +MB Salmonella spp + =
Bl4 Non fat dry milk PL oui +LA +MA +MA +HA Salmonella spp + 3,09 + +MB +MB +MA +MA Salmonella spp + =
Bl5 dry milk 26%fat PL non -ME -ME -HE -HE / - 0,02 - / / / / / - =
Bl6 dry milk 26%fat PL non -ME -HE -HE -HE / - 0,02 - / / / / / - =
Bl7 Non fat dry milk PL non -ME -HE -ME -HE / - 0,00 - / / / / / - =
Bl8 Non fat dry milk PL non -HE -HE -HE -HE / - 0,00 - / / / / / - =
Bm4 Dry milk PL non -LE -LE -LE -LE / - 0,01 - / / / / / - =
Bm5 Dry milk PL non -LE -LE -LE -ME / - 0,02 - / / / / / - =
Bm6 Dry milk PL non -ME -LE -ME -ME / - 0,01 - / / / / / - =
Bm7 Dry milk PL non -LE -ME -LE -LE / - 0,02 - / / / / / - =
Bm8 Dry milk PL non -ME -ME -ME -HE / - 0,01 - / / / / / - =
Bo1 Dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,31 + +LA +LA +LA +LA Salmonella spp + =
Bo2 Dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,40 + +MA +MA +MA +MA Salmonella spp + =
Bo3 Dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,60 + +LA +LB +LA +LA Salmonella spp + =
Bo4 Dry milk PL oui +MA +LA +HA +HA Salmonella spp + 2,27 + +LA +LB +LB +LB Salmonella spp + =
Bo5 Dry milk PL non Ø Ø Ø Ø / - 0,00 - / / / / / - =
ADRIA Développement 117/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Milk powders and derivatives (specific protocol)

EN ISO 6579 reference method VIDAS SPT Method

RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Comparison
Identification Result TV assay Identification Final result
XLD BGAM XLD BGAM XLD A B C
result
Bo6 Dry milk PL non -LE -LE Ø Ø / - 0,01 - / / / / / - =
Bo7 Dry milk PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Bo8 Dry milk PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Br1 dry milk + probiotics + starch PL oui Ø Ø Ø Ø / - 0,02 - / / / / / - =
dry milksans probiotique+
Br2 PL oui Ø Ø Ø Ø / - 0,01 - / / / / / - =
amidon
Br3 dry milk - probiotics - starch PL oui Ø Ø Ø Ø / - 0,02 - / / / / / - =
Br4 dry milk - probiotics + starch PL oui Ø Ø Ø Ø / - 0,01 - / / / / / - =
Br5 dry milk + probiotics + starch PL non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Br6 dry milk + probiotics + starch PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Br7 dry milk + probiotics - starch PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Br8 dry milk - probiotics + starch PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Bs1 dry milk - probiotics + starch PL oui +MA +MA +HA +HA Salmonella spp + 2,18 + +MA +MA +MA +MA Salmonella spp + =
Bs2 dry milk + probiotics + starch PL oui +MA +MA +MA +MA Salmonella spp + 2,34 + +MA +MA +MA +MA Salmonella spp + =
Bs3 dry milk - probiotics + starch PL oui +MB +MB +HB +HB Salmonella spp + 2,58 + +MA +MA +HA +MA Salmonella spp + =
Bs4 dry milk - probiotics - starch PL oui +MB +MB +HB +HB Salmonella spp + 2,21 + +MA +HA +HA +HA Salmonella spp + =
Bs5 dry milk + probiotics + starch PL oui +MA +MA +HA +HA Salmonella spp + 2,56 + +HA +HA +MA +MA Salmonella spp + =
Bs6 dry milk - probiotics + starch PL oui +MA +MA +HA +HA Salmonella spp + 2,49 + +HA +HA +MA +MA Salmonella spp + =
Ca1 Lactoserum PL oui Ø Ø Ø Ø / - 0,05 - / / / / / - =
Ca2 Lactoserum PL oui Ø Ø Ø Ø / - 0,06 - / / / / / - =
Ca3 Lactoserum PL oui Ø Ø Ø Ø / - 0,05 - / / / / / - =
Ca4 Lactoserum PL oui Ø Ø Ø Ø / - 0,06 - / / / / / - =
Ca5 Lactoserum PL oui Ø Ø Ø Ø / - 0,05 - / / / / / - =
Ca6 Lactoserum PL non Ø Ø Ø Ø / - 0,05 - / / / / / - =
Cb2 Caseine PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Cb3 Caseine PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Cb4 Caseine PL non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Cc1 Caseine PL oui +MA +HA +HA +HA Salmonella spp + 2,38 + +HA +HA +HA +HA Salmonella spp + =
Cc2 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,39 + +HA +HA +HA +HA Salmonella spp + =
Cc3 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,36 + +HA +HA +HA +HA Salmonella spp + =
Cc4 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,43 + +HA +HA +HA +HA Salmonella spp + =

ADRIA Développement 118/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Milk powders and derivatives (specific protocol)

EN ISO 6579 reference method VIDAS SPT Method

RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Comparison
Identification Result TV assay Identification Final result
XLD BGAM XLD BGAM XLD A B C
result
Cc5 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,51 + +HA +HA +HA +HA Salmonella spp + =
Cd1 Lactoserum PL oui +MA +MA +HA +HA Salmonella spp + 1,99 + +HA +HA +MA +MA Salmonella spp + =
Cd2 Lactoserum PL oui +MA +HA +HA +HA Salmonella spp + 2,01 + +HA +HA +HA +MA Salmonella spp + =
Cd3 Lactoserum PL oui +MA +MA +HA +HA Salmonella spp + 2,04 + +HA +HA +HA +MA Salmonella spp + =
Cd4 Lactoserum PL oui +MA +MA +HA +HA Salmonella spp + 2,07 + +HA +HA +MA +MA Salmonella spp + =

ADRIA Développement 119/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Milk powders and derivatives – storage of the SX2 broth for 72 hours at 2-8°C (specific protocol)

EN ISO 6579 reference method VIDAS SPT Method

RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
Bi1 Non fat dry milk Bio PL oui +MA +HA +HA +HA Salmonella spp + 0,02 - / / / / / - FN
Bi2 Non fat dry milk calcium PL oui +MA +MA +HA +HA Salmonella spp + 3,05 + +HA +MA +MA +MA Salmonella spp + =
Bi3 Whole dry milk PL oui +MA +HA +HA +HA Salmonella spp + 2,61 + +MA +HA +HA +HA Salmonella spp + =
Bi4 Half fat dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,88 + +MA +MA +HA +MA Salmonella spp + =
Bi5 Non fat dry milk PL oui +MA +HA +HA +HA Salmonella spp + 2,71 + +MB +HB +MB +MB Salmonella spp + =
Bi6 Non fat dry milk PL non -ME -ME -HE -HE / - / / / / / / / - =
Bj1 Non fat dry milk PL oui +MA +HA +HA +HA Salmonella spp + 2,86 + +HA +MA +HA +HA Salmonella spp + =
Bj2 Non fat dry milk PL oui +MA +MA +HA +HA Salmonella spp + 1,79 + +MA +MA +HA +HA Salmonella spp + =
Bj3 whole dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,88 + +HA +HA +HA +HA Salmonella spp + =
Bj4 Non fat dry milk Bio PL non -ME -HE -HE -HE / - / / / / / / / - =
Bj5 Half fat dry milk PL non -ME -ME -HE -HE / - / / / / / / / - =
Bj6 Non fat dry milk PL non -ME -ME -HE -HE / - / / / / / / / - =
Bl1 dry milk 26%fat PL oui +LA +MA +MA +MA Salmonella spp + 2,97 + +HC +HC +MC +HD Salmonella spp + =
Bl2 dry milk26% fat PL oui +LB +MB +MB +HB Salmonella spp + 2,48 + +MD +HD +MB +HD Salmonella spp + =
Bl3 Non fat dry milk PL oui +MB +MC +MA +HB Salmonella spp + 2,34 + +HB +HB +MB +MB Salmonella spp + =
Bl4 Non fat dry milk PL oui +LA +MA +MA +HA Salmonella spp + 2,56 + +MA +HA +LA +LA Salmonella spp + =
Bl5 dry milk 26%fat PL non -ME -ME -HE -HE / - / / / / / / / - =
Bl6 dry milk 26%fat PL non -ME -HE -HE -HE / - / / / / / / / - =
Bl7 Non fat dry milk PL non -ME -HE -ME -HE / - / / / / / / / - =
Bl8 Non fat dry milk PL non -HE -HE -HE -HE / - / / / / / / / - =
Bm4 Dry milk PL non -LE -LE -LE -LE / - / / / / / / / - =
Bm5 Dry milk PL non -LE -LE -LE -ME / - / / / / / / / - =
Bm6 Dry milk PL non -ME -LE -ME -ME / - / / / / / / / - =
Bm7 Dry milk PL non -LE -ME -LE -LE / - / / / / / / / - =
Bm8 Dry milk PL non -ME -ME -ME -HE / - / / / / / / / - =
Bo1 Dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,37 + +MA +MA +LA +LA Salmonella spp + =
Bo2 Dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,31 + +MA +MA +MA +MA Salmonella spp + =
Bo3 Dry milk PL oui +MA +MA +HA +HA Salmonella spp + 2,55 + +LA +LA +LA +LA Salmonella spp + =
Bo4 Dry milk PL oui +MA +LA +HA +HA Salmonella spp + 2,31 + +MB +MB +LA +LA Salmonella spp + =
Bo5 Dry milk PL non Ø Ø Ø Ø / - / / / / / / / - =
Bo6 Dry milk PL non -LE -LE Ø Ø / - / / / / / / / - =

ADRIA Développement 120/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Milk powders and derivatives – storage of the SX2 broth for 72 hours at 2-8°C (specific protocol)

EN ISO 6579 reference method VIDAS SPT Method

RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
Bo7 Dry milk PL non Ø Ø Ø Ø / - / / / / / / / - =
Bo8 Dry milk PL non Ø Ø Ø Ø / - / / / / / / / - =
Br1 dry milk + probiotics + starch PL oui Ø Ø Ø Ø / - / / / / / / / - =
Br2 dry milksans probiotique+ amidon PL oui Ø Ø Ø Ø / - / / / / / / / - =
Br3 dry milk - probiotics - starch PL oui Ø Ø Ø Ø / - / / / / / / / - =
Br4 dry milk - probiotics + starch PL oui Ø Ø Ø Ø / - / / / / / / / - =
Br5 dry milk + probiotics + starch PL non Ø Ø Ø Ø / - / / / / / / / - =
Br6 dry milk + probiotics + starch PL non Ø Ø Ø Ø / - / / / / / / / - =
Br7 dry milk + probiotics - starch PL non Ø Ø Ø Ø / - / / / / / / / - =
Br8 dry milk - probiotics + starch PL non Ø Ø Ø Ø / - / / / / / / / - =
Bs1 dry milk - probiotics + starch PL oui +MA +MA +HA +HA Salmonella spp + 2,10 + +HA +MA +MA +MA Salmonella spp + =
Bs2 dry milk + probiotics + starch PL oui +MA +MA +MA +MA Salmonella spp + 2,48 + +MA +MA +MA +MA Salmonella spp + =
Bs3 dry milk - probiotics + starch PL oui +MB +MB +HB +HB Salmonella spp + 2,65 + +HA +HA +MA +MA Salmonella spp + =
Bs4 dry milk - probiotics - starch PL oui +MB +MB +HB +HB Salmonella spp + 2,25 + +MA +MA +MA +MA Salmonella spp + =
Bs5 dry milk + probiotics + starch PL oui +MA +MA +HA +HA Salmonella spp + 2,55 + +MA +HA +MA +MA Salmonella spp + =
Bs6 dry milk - probiotics + starch PL oui +MA +MA +HA +HA Salmonella spp + 2,44 + +HA +MA +MA +MA Salmonella spp + =
Ca1 Lactoserum PL oui Ø Ø Ø Ø / - / / / / / / / - =
Ca2 Lactoserum PL oui Ø Ø Ø Ø / - / / / / / / / - =
Ca3 Lactoserum PL oui Ø Ø Ø Ø / - / / / / / / / - =
Ca4 Lactoserum PL oui Ø Ø Ø Ø / - / / / / / / / - =
Ca5 Lactoserum PL oui Ø Ø Ø Ø / - / / / / / / / - =
Ca6 Lactoserum PL non Ø Ø Ø Ø / - / / / / / / / - =
Cb2 Caseine PL non Ø Ø Ø Ø / - / / / / / / / - =
Cb3 Caseine PL non Ø Ø Ø Ø / - / / / / / / / - =
Cb4 Caseine PL non Ø Ø Ø Ø / - / / / / / / / - =
Cc1 Caseine PL oui +MA +HA +HA +HA Salmonella spp + 2,16 + +HA +HA +HA +HA Salmonella spp + =
Cc2 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,24 + +HA +HA +HA +HA Salmonella spp + =
Cc3 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,31 + +HA +HA +HA +HA Salmonella spp + =
Cc4 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,36 + +HA +HA +HA +HA Salmonella spp + =
Cc5 Caseine PL oui +MA +MA +HA +HA Salmonella spp + 2,35 + +HA +HA +HA +HA Salmonella spp + =
Cd1 Lactoserum PL oui +MA +MA +HA +HA Salmonella spp + 1,74 + +HA +HA +HA +MA Salmonella spp + =
Cd2 Lactoserum PL oui +MA +HA +HA +HA Salmonella spp + 1,81 + +HA +HA +MA +MA Salmonella spp + =
Cd3 Lactoserum PL oui +MA +MA +HA +HA Salmonella spp + 1,85 + +HA +HA +HA +HA Salmonella spp + =
Cd4 Lactoserum PL oui +MA +MA +HA +HA Salmonella spp + 1,94 + +HA +MA +HA +HA Salmonella spp + =
ADRIA Développement 121/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using the Salmonella supplement

EN ISO 6579 reference method VIDAS SPT Method

®
RVS MKTTn VIDAS Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
AR1 Rump steak PC oui +HB +HB +HB +HB Salmonella spp + 2,45 + -ME +HC +MB +MB Salmonella spp + =
SX2 +MC Salmonella spp + =
AR2 Ground beef PC oui +HB +HB +HB +HB Salmonella spp + 2,39 + -HE +HB +MB +MB Salmonella spp + =
SX2 +MC Salmonella spp + =
AR3 Veal scalop PC oui +MB +MB +HB +HB Salmonella spp + 2,44 + +MB +HB +MB +MB Salmonella spp + =
AR4 Ground veal PC oui +MB +HB +HB +HB Salmonella spp + 2,57 + +HC +HB +HB +HB Salmonella spp + =
AR5 Rib steak PC non -HE -HE -HE -HE / - 0,05 - / / / / / - =
AT1 Beef meat PC oui +MB +MB +HB +HC Salmonella spp + 2,36 + +HB +MC +MB +MB Salmonella spp + =
AT2 Beef balls (frozen) PC oui +MB +MB +HB +HB Salmonella spp + 2,39 + +MC +MD +MB +LB Salmonella spp + =
AT3 Frozen ground beef PC oui +HB +HB +HB +HB Salmonella spp + 2,31 + +MB +HC +MB +MB Salmonella spp + =
AT4 Steak PC oui +MB +MB +MB +HB Salmonella spp + 3,03 + +MD +MD +MB +LC Salmonella spp + =
AT5 Chuck PC non -ME -ME -ME -ME / - 0,04 - / / / / / - =
AU1 Beef PC non -ME -ME -HE -HE / - 0,05 - -HE -HE -HE -ME / - =
AU2 Ground beef PC non -LE -ME -HE -HE / - 0,04 - / / / / / - =
AV1 Chuck PC non -ME ME -ME -ME / - 0,04 - / / / / / - =
AV2 Steak PC non -ME -HE -HE -LE / - 0,05 - / / / / / - =
AV3 Rib steak PC non -ME -HE -ME -LE / - 0,04 - / / / / / - =
AV4 Roast beef PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
AV5 Ground beef PC non -ME -ME -HE -HE / - 0,04 - / / / / / - =
AW1 Steak PC oui +MB +MB +HB +HB Salmonella spp + 2,34 + +HB +MA +HA +MA Salmonella spp + =
AW2 Veal PC oui +MB +MB +HB +HB Salmonella spp + 2,35 + +MB +MB +MB +MB Salmonella spp + =
AW3 Ground veal PC oui +MB +HB +HB +HB Salmonella spp + 2,39 + +HC +HB +HB +HB Salmonella spp + =
AW4 Shoulder PC oui +MB +MB +MB +HB Salmonella spp + 2,47 + +HB +HB +HA +MB Salmonella spp + =
AW5 Ground beef PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
AX1 Rib veal PC oui +MB +HB +HB +HB Salmonella spp + 2,77 + +MB +MB +LB +LB Salmonella spp + =
AX2 Veal PC oui +MB +HB +HB +HB Salmonella spp + 0,05 - -HE -ME -ME -ME / - FN
AX3 Ground beef 5% fat PC oui +MB +MB +HB +HB Salmonella spp + 2,38 + +MC +MC +MB +MB Salmonella spp + =
Ground beef 15%
AX4 PC oui +MB +HB +HB +HC Salmonella spp + 0,57 + -HE +HD +MB +MB Salmonella spp + =
fat
SX2

ADRIA Développement 122/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using the Salmonella supplement

EN ISO 6579 reference method VIDAS SPT Method

RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
AX5 ground veal PC non -ME -HE -HE -ME / - 0,28 + -ME -ME -ME -ME / - =
AY1 Steak PC non -ME -HE -HE -HE / - 0,04 - / / / / / - =
Rump steak à
AY2 PC non -HE -HE -HE -HE / - 0,04 - / / / / / - =
fondue
Steak haché
AY3 PC non -ME -HE -HE -HE / - 0,04 - / / / / / - =
15%MG
AY4 Sliced beef PC non -ME -ME -HE -HE / - 0,04 - / / / / / - =
AY5 Sirloin PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
AZ1 Sirloin PC non -ME -ME -HE -HE / - 0,04 - -HE -HE -HE -HE / - =
AZ2 Ground veal PC non +MB +HC +HB +HC Salmonella spp + 2,95 + +HC +MD +MB +MB Salmonella spp + =
AZ3 Beef steak PC non +MB +MB +HB +HB Salmonella spp + 2,80 + +HC +HC +HB +MB Salmonella spp + =
AZ4 Beef PC non +MB +HB +HB +HB Salmonella spp + 3,13 + +HD +HD +HB +HB Salmonella spp + =
AZ5 Roast veal PC non +MB +MB +HB +HC Salmonella spp + 0,14 - -HE -HE -HE -HE / - FN
Ba1 Beef steak PC oui +MB +MB +HB +HB Salmonella spp + 2,61 + +HC +HD +MC +MC Salmonella spp + =
Ba2 Sliced beef PC oui +MB +MB +HB +HB Salmonella spp + 2,80 + +HD +HC +HC +MD Salmonella spp + =
Ba3 Hock PC oui +MB +HB +HB +HB Salmonella spp + 2,69 + +HC +HC +HC +MC Salmonella spp + =
Ba4 Ground beef PC oui +MB +HB +HB +HC Salmonella spp + 2,74 + +HC +HD +HC +HC Salmonella spp + =
Ba5 Beef PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
Bb1 Ground beef PC oui +MB +HC +HC -HE Salmonella spp + 2,71 + +HC +HB +HC +MB Salmonella spp + =
Bb2 Ground beef PC oui +MB +MC +HB +HC Salmonella spp + 2,51 + -HE +HD +HC +MB Salmonella spp + =
SX2 +MC Salmonella spp + =
Bb3 Ground veal PC oui +MB +MB +HB +HA Salmonella spp + 2,57 + +HD +HD +HC +MB Salmonella spp + =
Bb4 Rump steak PC oui +LB +MB +HB +HB Salmonella spp + 2,66 + +HB +HB +MB +HB Salmonella spp + =
Bb5 Veal cutlet PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
Bb6 Grilled veal PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
Bc1 Ground beef PC oui +HB +MB +HB +HB Salmonella spp + 2,91 + +HB +MB +MB +MB Salmonella spp + =
Bc2 Veal cutlet PC oui +MB +HB +HB +HB Salmonella spp + 2,96 + +HB +HC +LB +MB Salmonella spp + =
Bc3 Sirloin PC oui +MB +MB +HB +HB Salmonella spp + 2,65 + +HB +HB +LB +LB Salmonella spp + =
Bc4 Ground beef PC oui +HB +HC +HB +HC Salmonella spp + 1,39 + -HE -HE +HD -ME Salmonella spp + =
SX2 -HE -HE +MC Salmonella spp + =
Bc5 Ground beef PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
Bc6 Veal PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
ADRIA Développement 123/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using the Salmonella supplement

EN ISO 6579 reference method VIDAS SPT Method

RVS MKTTn VIDAS® Confirmations
Code Product Cat. CA Final Comparison
Identification Result TV assay Identification
XLD BGAM XLD BGAM XLD A B C result
result
Bd1 Ground veal PC non -ME -ME -HE -HE / - 0,06 - / / / / / - =
Bd2 Sliced beef PC non -ME -HE -HE -HE / - 0,06 - / / / / / - =
Bd3 Bœuf bourguignon PC non -ME -ME -HE -HE / - 0,04 - / / / / / - =
Bd4 Hock PC non -ME -ME -ME -HE / - 0,04 - / / / / / - =
Bd5 Bœuf bourguignon PC non -ME -HE -HE -HE / - 0,04 - / / / / / - =
Be1 Beef balls PC non -LE -ME -ME -LE / - 0,03 - / / / / / - =
Be2 Gorund beef PC non -ME -ME -HE -HE / - 0,03 - / / / / / - =
Be3 Sliced beef PC non -LE -ME -HE -HE / - 0,05 - / / / / / - =
Be4 Veal cutlet PC non -LE -LE -HE -HE / - 0,06 - / / / / / - =
Bp1 Veal cutlet PC oui +MB +MB +HC +HC Salmonella spp + 2,45 + +MB +MB +MB Salmonella spp + =
Bp2 Osso bucco PC oui +MB +MB +MB +MB Salmonella spp + 2,45 + +HC +HC +MB Salmonella spp + =
Bp3 Bœuf bourguignon PC oui +MC +MB +HB +HC Salmonella spp + 2,62 + +HC +HD +MC Salmonella spp + =
Bp4 Ground veal PC oui +MB +MB +HB +HB Salmonella spp + 2,38 + +HC +HC +MB Salmonella spp + =
AR1 Rump steak PC oui +HB +HB +HB +HB Salmonella spp + 2,45 + -ME +HC +MB +MB Salmonella spp + =
SX2 +MC Salmonella spp + =

ADRIA Développement 124/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using the Salmonella supplement –
storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
AR1 Rump steak PC oui +HB +HB +HB +HB Salmonella spp + 2,42 + -HE +HD +MB +MB Salmonella spp + =
SX2 +HD Salmonella spp + =
AR2 Ground beef PC oui +HB +HB +HB +HB Salmonella spp + 2,36 + -HE +HB +MB +MB Salmonella spp + =
SX2 +MC Salmonella spp + =
AR3 Veal scalop PC oui +MB +MB +HB +HB Salmonella spp + 2,36 + +MC +HB +HB +MB Salmonella spp + =
AR4 Ground veal PC oui +MB +HB +HB +HB Salmonella spp + 2,49 + +MC +HB +HB +MB Salmonella spp + =
AR5 Rib steak PC non -HE -HE -HE -HE / - 0,05 - / / / / / - =
AT1 Beef meat PC oui +MB +MB +HB +HC Salmonella spp + 2,39 + +HB +MB +HB +MB Salmonella spp + =
AT2 Beef balls (frozen) PC oui +MB +MB +HB +HB Salmonella spp + 2,39 + +MB +HD +HB +MB Salmonella spp + =
AT3 Frozen ground beef PC oui +HB +HB +HB +HB Salmonella spp + 2,33 + +HB +HC +HB +MB Salmonella spp + =
AT4 Steak PC oui +MB +MB +MB +HB Salmonella spp + 2,81 + +HD +LD +LB +LB Salmonella spp + =
AT5 Chuck PC non -ME -ME -ME -ME / - 0,04 - / / / / / - =
AU1 Beef PC non -ME -ME -HE -HE / - / / / / / / / - =
AU2 Ground beef PC non -LE -ME -HE -HE / - / / / / / / / - =
AV1 Chuck PC non -ME ME -ME -ME / - / / / / / / / - =
AV2 Steak PC non -ME -HE -HE -LE / - / / / / / / / - =
AV3 Rib steak PC non -ME -HE -ME -LE / - / / / / / / / - =
AV4 Roast beef PC non -ME -ME -HE -HE / - / / / / / / / - =
AV5 Ground beef PC non -ME -ME -HE -HE / - / / / / / / / - =
AW1 Steak PC oui +MB +MB +HB +HB Salmonella spp + 2,29 + +HB +HB +MA +HA Salmonella spp + =
AW2 Veal PC oui +MB +MB +HB +HB Salmonella spp + 2,28 + +HB +MB +MB +MB Salmonella spp + =
AW3 Ground veal PC oui +MB +HB +HB +HB Salmonella spp + 2,37 + +HB +HB +HB +HA Salmonella spp + =
AW4 Shoulder PC oui +MB +MB +MB +HB Salmonella spp + 2,42 + +HB +HB +HA +HA Salmonella spp + =
AW5 Ground beef PC non -ME -HE -HE -HE / - / / / / / / / - =
AX1 Rib veal PC oui +MB +HB +HB +HB Salmonella spp + 2,58 + +HC +HD +MB +MB Salmonella spp + =
AX2 Veal PC oui +MB +HB +HB +HB Salmonella spp + 0,05 - -HE -HE -HE -ME / - FN
AX3 Ground beef 5% fat PC oui +MB +MB +HB +HB Salmonella spp + 2,29 + +HD +HD +MB +MB Salmonella spp + =
Ground beef 15%
AX4 PC oui +MB +HB +HB +HC Salmonella spp + 0,58 + -HE -HE +MC +MC Salmonella spp + =
fat
SX2 -HE -ME +MB +MB Salmonella spp +

ADRIA Développement 125/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using the Salmonella supplement –
storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 reference method VIDAS SPT Method

®
Code Product Cat. CA RVS MKTTn VIDAS assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
AX5 ground veal PC non -ME -HE -HE -ME / - 0,04 - / / / / / -
AY1 Rump steak à rôtir PC non -ME -HE -HE -HE / - / / / / / / / - =
Rump steak à
AY2 PC non -HE -HE -HE -HE / - / / / / / / / - =
fondue
Steak haché
AY3 PC non -ME -HE -HE -HE / - / / / / / / / - =
15%MG
AY4 Sliced beef PC non -ME -ME -HE -HE / - / / / / / / / - =
AY5 Sirloin PC non -ME -ME -HE -HE / - / / / / / / / - =
AZ1 Sirloin PC non -ME -ME -HE -HE / - / / / / / / / - =
AZ2 Ground veal PC non +MB +HC +HB +HC Salmonella spp + 3,10 + +HC +HD +MB +HB Salmonella spp + =
AZ3 Beef steak PC non +MB +MB +HB +HB Salmonella spp + 2,81 + +HC +HD +HB +HB Salmonella spp + =
AZ4 Beef PC non +MB +HB +HB +HB Salmonella spp + 3,14 + +HC +HD +HB +HB Salmonella spp + =
AZ5 Roast veal PC non +MB +MB +HB +HC Salmonella spp + 0,17 - -HE -HE -HE -HE / - FN
Ba1 Beef steak PC oui +MB +MB +HB +HB Salmonella spp + 2,65 + +HD +HD +MC +MC Salmonella spp + =
Ba2 Sliced beef PC oui +MB +MB +HB +HB Salmonella spp + 2,79 + +HD +HC +HD +MD Salmonella spp + =
Ba3 Hock PC oui +MB +HB +HB +HB Salmonella spp + 2,73 + +HC +HC +MC +MC Salmonella spp + =
Ba4 Ground beef PC oui +MB +HB +HB +HC Salmonella spp + 2,75 + +HD +HD +MD +MC Salmonella spp + =
Ba5 Beef PC non -ME -HE -HE -HE / - / / / / / / / - =
Bb1 Ground beef PC oui +MB +HC +HC -HE Salmonella spp + 2,68 + +HD +HD +HB +HB Salmonella spp + =
Bb2 Ground beef PC oui +MB +MC +HB +HC Salmonella spp + 2,52 + -HE +HD +HC +HB Salmonella spp + =
SX2 +MC Salmonella spp + =
Bb3 Ground veal PC oui +MB +MB +HB +HA Salmonella spp + 2,57 + +HC +HD +HB +HB Salmonella spp + =
Bb4 Rump steak PC oui +LB +MB +HB +HB Salmonella spp + 2,66 + +HB +HB +HB +HB Salmonella spp + =
Bb5 Veal cutlet PC non -ME -ME -HE -HE / - / / / / / / / - =
Bb6 Grilled veal PC non -ME -HE -HE -HE / - / / / / / / / - =
Bc1 Ground beef PC oui +HB +MB +HB +HB Salmonella spp + 2,89 + +HB +HB +HA +MB Salmonella spp + =
Bc2 Veal cutlet PC oui +MB +HB +HB +HB Salmonella spp + 2,93 + +MB +MC +MB +HB Salmonella spp + =
Bc3 Sirloin PC oui +MB +MB +HB +HB Salmonella spp + 3,03 + +HB +HB +MB +MA Salmonella spp + =
Bc4 Ground beef PC oui +HB +HC +HB +HC Salmonella spp + 1,21 + -HE -HE +MD +MD Salmonella spp + =
SX2 +HC -ME Salmonella spp + =
Bc5 Ground beef PC non -ME -HE -HE -HE / - / / / / / / /

ADRIA Développement 126/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using the Salmonella supplement –
storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 reference method VIDAS SPT Method

®
Code Product Cat. CA RVS MKTTn VIDAS assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Bc6 Veal PC non -ME -ME -HE -HE / - / / / / / / / - =
Bd1 Ground veal PC non -ME -ME -HE -HE / - / / / / / / / - =
Bd2 Sliced beef PC non -ME -HE -HE -HE / - / / / / / / / - =
Bd3 Bœuf bourguignon PC non -ME -ME -HE -HE / - / / / / / / / - =
Bd4 Hock PC non -ME -ME -ME -HE / - / / / / / / / - =
Bd5 Bœuf bourguignon PC non -ME -HE -HE -HE / - / / / / / / / - =
Be1 Beef balls PC non -LE -ME -ME -LE / - / / / / / / / - =
Be2 Gorund beef PC non -ME -ME -HE -HE / - / / / / / / / - =
Be3 Sliced beef PC non -LE -ME -HE -HE / - / / / / / / / - =
Be4 Veal cutlet PC non -LE -LE -HE -HE / - / / / / / / / - =
Bp1 Veal cutlet PC oui +MB +MB +HC +HC Salmonella spp + 2,41 + +MB +MB +MB Salmonella spp + =
Bp2 Osso bucco PC oui +MB +MB +MB +MB Salmonella spp + 2,43 + +HD +HC +MC Salmonella spp + =
Bp3 Bœuf bourguignon PC oui +MC +MB +HB +HC Salmonella spp + 2,50 + +HC +HC +MB Salmonella spp + =
Bp4 Ground veal PC oui +MB +MB +HB +HB Salmonella spp + 2,50 + +HC +HC +MB Salmonella spp + =
AR1 Rump steak PC oui +HB +HB +HB +HB Salmonella spp + 2,42 + -HE +HD +MB +MB Salmonella spp + =
SX2 +HD Salmonella spp + =

ADRIA Développement 127/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using vancomycin

EN ISO 6579 reference method VIDAS SPT Method

®
Code Product Cat. CA RVS MKTTn VIDAS assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Ba1 Beef steak PC oui +MB +MB +HB +HB Salmonella spp + 0,49 + -HE -HE +MC +MB Salmonella spp + =
Ba2 Sliced beef PC oui +MB +MB +HB +HB Salmonella spp + 2,73 + +HC +HC +MB +MB Salmonella spp + =
Ba3 Hock PC oui +MB +HB +HB +HB Salmonella spp + 2,69 + +HB +HB +MB +MB Salmonella spp + =
Ba4 Ground beef PC oui +MB +HB +HB +HC Salmonella spp + 2,61 + +HC +HC +MC +MC Salmonella spp + =
Ba5 Bœuf bourguignon PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
Bb1 Ground beef PC oui +MB +HC +HC -HE Salmonella spp + 2,51 + -HE -HE +HC +MB Salmonella spp + =
SX2 +HD +MC Salmonella spp + =
Bb2 Ground beef PC oui +MB +MC +HB +HC Salmonella spp + 2,68 + -HE -HE +MC +MB Salmonella spp + =
SX2 +HC +HC Salmonella spp + =
Bb3 Ground veal PC oui +MB +MB +HB +HA Salmonella spp + 3,12 + -HE -ME +MC +MC Salmonella spp + =
SX2 +HC +HD Salmonella spp + =
Bb4 Rump PC oui +LB +MB +HB +HB Salmonella spp + 2,35 + -HE -ME -ME +MD Salmonella spp + =
SX2 +MD +MC +MB Salmonella spp + =
Bb5 Veal cutlet PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
Bb6 Grilled veal PC non -ME -HE -HE -HE / - 0,04 - / / / / / - =
Bc1 Ground beef PC oui +HB +MB +HB +HB Salmonella spp + 3,07 + -HE +HD +HB +MB Salmonella spp + =
SX2 +HB +HB Salmonella spp + =
Bc2 Veal cutlet PC oui +MB +HB +HB +HB Salmonella spp + 1,85 + +HD +HD +LB +LB Salmonella spp + =
Bc3 Sirloin PC oui +MB +MB +HB +HB Salmonella spp + 3,11 + -HE -HE +LB +MB Salmonella spp + =
SX2 +HB +MB Salmonella spp + =
Bc4 Ground beef PC oui +HB +HC +HB +HC Salmonella spp + 0,28 + -HE -HE +HD +HD Salmonella spp + =
SX2 +MC +MC Salmonella spp + =
Bc5 Ground beef PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
Bc6 Veal tenderloin PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
Bd1 Ground veal PC non -ME -ME -HE -HE / - 0,04 - / / / / / - =
Bd2 Sliced beef PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
Bd3 Bœuf bourguignon PC non -ME -ME -HE -HE / - 0,04 - / / / / / - =
Bd4 Hock beef PC non -ME -ME -ME -HE / - 0,04 - / / / / / - =
Bd5 Bœuf bourguignon PC non -ME -HE -HE -HE / - 0,04 - / / / / / - =
Be1 Beef balls PC non -LE -ME -ME -LE / - 0,05 - / / / / / - =

ADRIA Développement 128/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using vancomycin

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Be2 Ground beef PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
Be3 Sliced beef PC non -LE -ME -HE -HE / - 0,05 - / / / / / - =
Be4 Veal cutlet PC non -LE -LE -HE -HE / - 0,05 - / / / / / - =
Be5 Ground beef PC non -LE -LE -HE -HE / - 0,05 - / / / / / - =
Be6 Ground beef PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
Be7 Sirloin PC non -ME -HE -HE -ME / - 0,06 - / / / / / - =
Be8 Ground veal PC non -ME -LE -HE -ME / - 0,05 - / / / / / - =
Bf1 Ground beef PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
Bf2 Ground beef PC non -HE -ME -HE -HE / - 0,04 - / / / / / - =
Bf3 Veal PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =
Bf4 Sliced beef PC non -LE / -ME / / - 0,05 - / / / / / - =
Bf5 Sliced beef PC non -ME -LE -HE -HE / - 0,05 - / / / / / - =
Bf6 Ground beef PC non -ME -HE -HE -HE / - 0,05 - / / / / / - =
Bf7 Beef tenderloin PC non -LE -LE -HE -ME / - 0,05 - / / / / / - =
Bf8 Ground veal PC non -ME -ME -ME -ME / - 0,05 - / / / / / - =
Bg1 Veal balls PC oui +MB +MB +MB +HB Salmonella spp + 3,14 + -HE +HD +MB +MB Salmonella spp + =
SX2 +HB +HB Salmonella spp + =
Bg2 Ground beef PC oui +MB +MB +HB +HB Salmonella spp + 2,65 + -HE -HE +HB +MB Salmonella spp + =
SX2 +HB +HB Salmonella spp + =
Bg3 Ground veal PC oui +MB +MB +MB +HB Salmonella spp + 0,34 + -HE +HD +HB +MC Salmonella spp + =
SX2 +HC +MB Salmonella spp + =
Bg4 Ground beef PC oui +MC +HC +MB +HC Salmonella spp + 3,01 + -HE -HE -HE +MC Salmonella spp + =
SX2 +HB +HB +MB Salmonella spp + =
Bg5 Ground beef PC oui +MC +HD +HC +HC Salmonella spp + 0,06 - -HE -HE -HE -HE / - FN
SX2 -HE -HE -ME -ME / - FN
Bg6 Veal cutlet PC oui +MB +MB +HB +HB Salmonella spp + 0,33 + -HE -HE -ME +LD Salmonella spp + =
SX2 +HD +HC +Mb +MB Salmonella spp + =
Bg7 Sliced beef PC oui +MB +MB +HB +HB Salmonella spp + 2,78 + -HE -HE +MC +MB Salmonella spp + =
SX2 +HB +HB Salmonella spp + =
Bg8 Beef PC oui -ME -HE -HE -HE / - 0,07 - -ME -ME -ME -ME Salmonella spp + =
Bg9 Bœuf bourguignon PC non -ME -ME -HE -HE / - 0,05 - / / / / / - =

ADRIA Développement 129/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using vancomycin

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Bh1 Ground beef PC oui +MB +MB +HB +HC Salmonella spp + 2,58 + -HE +HD +MB +MB Salmonella spp + =
Bh2 Groundv PC oui +MB +HB +MB +HB Salmonella spp + 2,65 + +MD -HE +MB +MB Salmonella spp + =
Bh3 Veal shoulder PC oui +MB +MB +HB +HB Salmonella spp + 2,38 + +HC +MC +LB +LB Salmonella spp + =
Bh4 Scoter PC oui +MB +MC +HB +HC Salmonella spp + 2,56 + -HE +HD +MB +MB Salmonella spp + =
Bh5 Sirloin PC oui +MB +MB +HB +HB Salmonella spp + 2,61 + +HC +MC +MB +MB Salmonella spp + =
Bh6 Roast beef PC oui +MB +MB +HB +HB Salmonella spp + 2,68 + -HE -HE +HB +MB Salmonella spp + =
Bn1 Ground beef PC oui +MB +HB +MB +HB Salmonella spp + 1,95 + +HC +MC +MB +MB Salmonella spp + =
Bn2 Ground veal PC oui +MB +HB +HB +HB Salmonella spp + 2,02 + +HD +MC +MC +MB Salmonella spp + =
Bn3 Beef tenderloin PC oui +MB +MB +HB +HB Salmonella spp + 2,01 + +HC +MB +MB +MB Salmonella spp + =
Bn4 Roast Veal PC oui +MB +HB +HB +HB Salmonella spp + 2,04 + +MB +HC +MB +MB Salmonella spp + =
Bn5 Sliced beef PC oui +MB +MB +MB +HB Salmonella spp + 2,10 + +HD +HC +MC +MB Salmonella spp + =
Bn6 Ground beef PC non -ME -ME -HE -HE / - 0,06 - / / / / / - =
Bn7 Ground veal PC non -ME -HE -HE -HE / - 0,06 - / / / / / - =

ADRIA Développement 130/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using vancomycin – storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 reference method VIDAS SPT Method

®
Code Product Cat. CA RVS MKTTn VIDAS assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Ba1 Beef steak PC oui +MB +MB +HB +HB Salmonella spp + 2,55 + -HE +HD +MC +MC Salmonella spp + =
Ba2 Sliced beef PC oui +MB +MB +HB +HB Salmonella spp + 2,72 + +HC +HC +HC +MB Salmonella spp + =
Ba3 Hock PC oui +MB +HB +HB +HB Salmonella spp + 2,60 + +HB +HC +MB +MB Salmonella spp + =
Ba4 Ground beef PC oui +MB +HB +HB +HC Salmonella spp + 2,64 + +HC +HC +MD +MC Salmonella spp + =
Ba5 Bœuf bourguignon PC non -ME -HE -HE -HE / - / / / / / / / - =
Bb1 Ground beef PC oui +MB +HC +HC -HE Salmonella spp + 2,54 + -HE +HD +HB +HB Salmonella spp + =
SX2 +MC Salmonella spp + =
Bb2 Ground beef PC oui +MB +MC +HB +HC Salmonella spp + 2,67 + -HE -HE +MB +HB Salmonella spp + =
SX2 +HC +HC Salmonella spp + =
Bb3 Ground veal PC oui +MB +MB +HB +HA Salmonella spp + 3,20 + -HE -HE +MB +MB Salmonella spp + =
SX2 +HD +HD Salmonella spp + =
Bb4 Rump PC oui +LB +MB +HB +HB Salmonella spp + 2,70 + -HE -HE +MD +MC Salmonella spp + =
SX2 +HD +HD Salmonella spp + =
Bb5 Veal cutlet PC non -ME -ME -HE -HE / - / / / / / / / - =
Bb6 Grilled veal PC non -ME -HE -HE -HE / - / / / / / / / - =
Bc1 Ground beef PC oui +HB +MB +HB +HB Salmonella spp + 2,94 + +HB +MB +HB +MB Salmonella spp + =
SX2
Bc2 Veal cutlet PC oui +MB +HB +HB +HB Salmonella spp + 1,75 + +HC +HC +MB +HB Salmonella spp + =
Bc3 Sirloin PC oui +MB +MB +HB +HB Salmonella spp + 3,06 + +HC +HC +MB +MB Salmonella spp + =
SX2
Bc4 Ground beef PC oui +HB +HC +HB +HC Salmonella spp + 0,29 + -HE -HE +MD +HD Salmonella spp + =
SX2 +MC +MD Salmonella spp + =
Bc5 Ground beef PC non -ME -HE -HE -HE / - / / / / / / / - =
Bc6 Veal tenderloin PC non -ME -ME -HE -HE / - / / / / / / / - =
Bd1 Ground veal PC non -ME -ME -HE -HE / - / / / / / / / - =
Bd2 Sliced beef PC non -ME -HE -HE -HE / - / / / / / / / - =
Bd3 Bœuf bourguignon PC non -ME -ME -HE -HE / - / / / / / / / - =
Bd4 Hock beef PC non -ME -ME -ME -HE / - / / / / / / / - =
Bd5 Bœuf bourguignon PC non -ME -HE -HE -HE / - / / / / / / / - =
Be1 Beef balls PC non -LE -ME -ME -LE / - / / / / / / / - =
Be2 Ground beef PC non -ME -ME -HE -HE / - / / / / / / / - =
ADRIA Développement 131/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using vancomycin – storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Be3 Sliced beef PC non -LE -ME -HE -HE / - / / / / / / / - =
Be4 Veal cutlet PC non -LE -LE -HE -HE / - / / / / / / / - =
Be5 Ground beef PC non -LE -LE -HE -HE / - / / / / / / / - =
Be6 Ground beef PC non -ME -ME -HE -HE / - / / / / / / / - =
Be7 Sirloin PC non -ME -HE -HE -ME / - / / / / / / / - =
Be8 Ground veal PC non -ME -LE -HE -ME / - / / / / / / / - =
Bf1 Ground beef PC non -ME -ME -HE -HE / - / / / / / / / - =
Bf2 Ground beef PC non -HE -ME -HE -HE / - / / / / / / / - =
Bf3 Veal PC non -ME -ME -HE -HE / - / / / / / / / - =
Bf4 Sliced beef PC non -LE / -ME / / - / / / / / / / - =
Bf5 Sliced beef PC non -ME -LE -HE -HE / - / / / / / / / - =
Bf6 Ground beef PC non -ME -HE -HE -HE / - / / / / / / / - =
Bf7 Beef tenderloin PC non -LE -LE -HE -ME / - / / / / / / / - =
Bf8 Ground veal PC non -ME -ME -ME -ME / - / / / / / / / - =
Bg1 Veal balls PC oui +MB +MB +MB +HB Salmonella spp + 2,82 + -HE -HE +MB +MB Salmonella spp + =
SX2 +HB +HB / Salmonella spp + =
Bg2 Ground beef PC oui +MB +MB +HB +HB Salmonella spp + 2,38 + -HE -HE +MB +MB Salmonella spp + =
SX2 +HB +HB / Salmonella spp + =
Bg3 Ground veal PC oui +MB +MB +MB +HB Salmonella spp + 0,23 - -HE -HE +HB +MB / - FN
SX2 +MC +MB / Salmonella spp + =
Bg4 Ground beef PC oui +MC +HC +MB +HC Salmonella spp + 2,72 + -HE -HE +HD +MC Salmonella spp + =
SX2 +HB +HB +HB / Salmonella spp + =
Bg5 Ground beef PC oui +MC +HD +HC +HC Salmonella spp + 0,05 - -HE -ME -HE -HE / - FN
SX2 -HE -HE -ME -ME / - FN
Bg6 Veal cutlet PC oui +MB +MB +HB +HB Salmonella spp + 0,52 + -HE -HE -HE +MD Salmonella spp + =
SX2 +HD +HD +MB +MB Salmonella spp + =
Bg7 Sliced beef PC oui +MB +MB +HB +HB Salmonella spp + 2,55 + -HE -HE +MC +MC Salmonella spp + =
SX2 +HB +MB / Salmonella spp + =
Bg8 Beef PC oui -ME -HE -HE -HE / - / / / / / / / - =
Bg9 Bœuf bourguignon PC non -ME -ME -HE -HE / - / / / / / / / - =
Bh1 Ground beef PC oui +MB +MB +HB +HC Salmonella spp + 2,57 + -HE -HE +HB +HB Salmonella spp + =
Bh2 Ground beef PC oui +MB +HB +MB +HB Salmonella spp + 2,64 + -HE -HE +HC +MB Salmonella spp + =
Bh3 Veal shoulder PC oui +MB +MB +HB +HB Salmonella spp + 2,36 + +HC +MC +MB +LB Salmonella spp + =
ADRIA Développement 132/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375g test portions - Beef and meat - protocol using vancomycin – storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Bh4 Scoter PC oui +MB +MC +HB +HC Salmonella spp + 2,54 + +MD +MD +MB +MB Salmonella spp + =
Bh5 Sirloin PC oui +MB +MB +HB +HB Salmonella spp + 2,53 + +HC +HC +MB +MB Salmonella spp + =
Bh6 Roast beef PC oui +MB +MB +HB +HB Salmonella spp + 2,68 + -HE +HD +MB +LB Salmonella spp + =
Bn1 Ground beef PC oui +MB +HB +MB +HB Salmonella spp + 1,95 + +HD +HC +MB +MB Salmonella spp + =
Bn2 Ground veal PC oui +MB +HB +HB +HB Salmonella spp + 2,00 + +HC +MD +MC +MC Salmonella spp + =
Bn3 Beef tenderloin PC oui +MB +MB +HB +HB Salmonella spp + 2,06 + +HC +MC +MB +MB Salmonella spp + =
Bn4 Roast Veal PC oui +MB +HB +HB +HB Salmonella spp + 2,08 + +MB +MC +MB +MB Salmonella spp + =
Bn5 Sliced beef PC oui +MB +MB +MB +HB Salmonella spp + 2,10 + +HD +HD +MC +MB Salmonella spp + =
Bn6 Ground beef PC non -ME -ME -HE -HE / - / / / / / / / - =
Bn7 Ground veal PC non -ME -HE -HE -HE / - / / / / / / / - =

ADRIA Développement 133/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Chocolate and cocoa

EN ISO 6579 # reference method VIDAS SPT Method

®
Code Product Cat. CA RVS MKTTn VIDAS assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Bk1 White chocolate Choc oui +HA +MA +HA +HA Salmonella spp + 2,60 + +HA +MA +MA +MA Salmonella spp + =
Bk2 White chocolate Choc oui +HB +HB +HB +HB Salmonella spp + 2,55 + +MA +HA +HA +HA Salmonella spp + =
Bk3 White chocolate Choc oui +H +HA +HA +HA Salmonella spp + 2,59 + +MA +MA +HA +MA Salmonella spp + =
Bk4 White chocolate Choc oui +MB +HB +HB +HB Salmonella spp + 2,70 + +MA +MA +MA +MA Salmonella spp + =
Bk5 White chocolate Choc non -HE -HE -HE -HE / - 0,01 - / / / / / - =
Bk6 White chocolate Choc non -HE -HE -HE -HE / - 0,01 - / / / / / - =
Bm1 Cocoa butter Choc oui +MB +HB +MB -HB Salmonella spp + 2,92 + +HA +HA +MA +HA Salmonella spp + =
Bm2 Cocoa butter Choc oui +MA +HA +MA +MA Salmonella spp + 2,86 + +HA +HA +MA +MA Salmonella spp + =
Bm3 Cocoa butter Choc non -ME -LE -LE -HE / - 0,01 - / / / / / - =
Bq1 Milk chocolate Choc oui +LA +MA +MA +MA Salmonella spp + 1,08 + +HB +HB +HB +HB Salmonella spp + =
Bq2 Milk chocolate Choc oui +LA +MA +MA +MA Salmonella spp + 0,32 + -HE -HE +MD +MC Salmonella spp + =
SX2 -ME -ME +MC +MC Salmonella spp + =
Bq3 Milk chocolate Choc oui +LA +LA +LA +MA Salmonella spp + 2,81 + +HB +HB +HB +HB Salmonella spp + =
Bq4 Milk chocolate Choc oui +LA +MA +MA +MA Salmonella spp + 2,73 + +HA +HA +HA +HA Salmonella spp + =
Bq5 Milk chocolate Choc non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Bq6 Milk chocolate Choc non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Bt1 Cocoa mass Choc oui +MA +HA +HA +HA Salmonella spp + 1,31 + +HA +HA +MA +HA Salmonella spp + =
Bt2 Cocoa mass Choc oui +MA +MA +HA +HA Salmonella spp + 0,68 + +HA +HA +MA +MA Salmonella spp + =
Bt3 Black chocolate Choc oui +MA +HB +HA +HA Salmonella spp + 2,39 + +HB +HB +HB +HB Salmonella spp + =
Bt4 Black chocolate Choc oui +MB +MB +HB +HB Salmonella spp + 1,95 + +HB +HB +MB +HA Salmonella spp + =
Bt5 Cocoa mass Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bt6 Black chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bu1 Milk chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bu2 Milk chocolate Choc non -ME -LE Ø Ø / - 0,03 - / / / / / - =
Bu3 Black chocolate Choc oui +HA +HA +HA +HA Salmonella spp + 2,94 + +HA +HA +MA +HA Salmonella spp + =
Bu4 Black chocolate Choc oui +MA +HA +HA +HA Salmonella spp + 2,83 + +HA +HA +HA +HA Salmonella spp + =
Bu5 White chocolate Choc oui +HA +HA +HA +HA Salmonella spp + 0,30 + +MA +HA +MA +MA Salmonella spp + =
Bv1 Milk chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bv2 Milk chocolate Choc non -LE Ø Ø Ø / - 0,01 - / / / / / - =
Bv3 Black chocolate Choc non -ME -LE Ø Ø / - 0,01 - / / / / / - =
Bv4 Black chocolate Choc non -ME -HE Ø -LE / - 0,01 - / / / / / - =
ADRIA Développement 134/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Chocolate and cocoa

EN ISO 6579 # reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Bv5 White chocolate Choc non -ME -ME -ME -HE / - 0,01 - / / / / / - =
Bv6 White chocolate Choc non -ME -ME -LE -LE / - 0,01 - / / / / / - =
Bv7 White chocolate Choc non -ME -ME -ME -LE / - 0,01 - / / / / / - =
Bv8 White chocolate Choc non -ME -ME -LE -LE / - 0,01 - / / / / / - =
Bw1 White chocolate Choc oui +MB +MB +HA +HA Salmonella spp + 2,82 + +HC +HD +HB +MB Salmonella spp + =
Bw2 Milk chocolate Choc oui +MA +MA +HA +HA Salmonella spp + 2,32 + +HA +HA +HA +HA Salmonella spp + =
Bw3 Black chocolate Choc oui +MA +MA +HA +HA Salmonella spp + 2,25 + +HB +HC +HB +HB Salmonella spp + =
Bw4 Black chocolate Choc oui +HA +HA +HA +HA Salmonella spp + 2,47 + +HA +HA +MA +HA Salmonella spp + =
Bw5 White chocolate Choc oui +MB +HC +HA +HA Salmonella spp + 2,28 + +MC +HD +MC +MC Salmonella spp + =
Bw6 Milk chocolate Choc oui +MA +HA +HA +HA Salmonella spp + 2,67 + +MA +HA +HA +HA Salmonella spp + =
Bw7 Black chocolate Choc oui +MA +HA +HA +HA Salmonella spp + 2,22 + +HB +HC +HB +HB Salmonella spp + =
Bw8 Black chocolate Choc oui +MA +MA +HA +HA Salmonella spp + 2,15 + +HA +HA +MA +HA Salmonella spp + =
Bx1 White chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bx2 Black chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bx3 Cocoa mass Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bx4 White chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bx5 Milk chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bx6 Cocoa mass Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bx7 Black chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
Bx8 Milk chocolate Choc non Ø Ø Ø Ø / - 0,01 - / / / / / - =
By6 Cocoa powder Choc non Ø Ø Ø Ø / - 0,02 - / / / / / - =
By7 Cocoa powder Choc non Ø Ø Ø Ø / - 0,03 - / / / / / - =
By8 Cocoa powder Choc non Ø Ø Ø Ø / - 0,02 - / / / / / - =
Bz1 Cocoa powder Choc oui +MA +MA +HA +HA Salmonella spp + 2,45 + +HA +HA +HA +MA Salmonella spp + =
Bz2 Cocoa powder Choc oui +LA +MA +HA +HA Salmonella spp + 2,44 + +HA +HA +HA +HA Salmonella spp + =
Bz3 Cocoa powder Choc oui +MA +HA +HA +HA Salmonella spp + 2,53 + +HA +HA +HA +MA Salmonella spp + =
Bz4 Cocoa powder Choc oui +MA +MA +HA +HA Salmonella spp + 2,56 + +HA +HA +MA +HA Salmonella spp + =
Bz5 Cocoa powder Choc oui +MA +HA +HA +HA Salmonella spp + 2,62 + +HA +HA +MA +MA Salmonella spp + =
Bz6 Cocoa powder Choc non Ø Ø Ø Ø / - 0,06 - / / / / / - =
Cb1 Cocoa powder Choc non Ø Ø Ø Ø / - 0,02 - / / / / / - =

ADRIA Développement 135/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Chocolate and cocoa – storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 # reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Bk1 White chocolate Choc oui +HA +MA +HA +HA Salmonella spp + 2,50 + +MA +MA +MA +MA Salmonella spp + =
Bk2 White chocolate Choc oui +HB +HB +HB +HB Salmonella spp + 2,51 + +HA +MA +MA +MA Salmonella spp + =
Bk3 White chocolate Choc oui +H +HA +HA +HA Salmonella spp + 2,52 + +MA +HA +MA +MA Salmonella spp + =
Bk4 White chocolate Choc oui +MB +HB +HB +HB Salmonella spp + 2,39 + +HA +MA +MA +MA Salmonella spp + =
Bk5 White chocolate Choc non -HE -HE -HE -HE / - / / / / / / / - =
Bk6 White chocolate Choc non -HE -HE -HE -HE / - / / / / / / / - =
Bm1 Cocoa butter Choc oui +MB +HB +MB -HB Salmonella spp + 2,41 + +HA +MA +MA +MA Salmonella spp + =
Bm2 Cocoa butter Choc oui +MA +HA +MA +MA Salmonella spp + 2,44 + +HA +HA +MA +MA Salmonella spp + =
Bm3 Cocoa butter Choc non -ME -LE -LE -HE / - / / / / / / / - =
Bq1 Milk chocolate Choc oui +LA +MA +MA +MA Salmonella spp + 0,87 + +HB +HB +HB +HB Salmonella spp + =
Bq2 Milk chocolate Choc oui +LA +MA +MA +MA Salmonella spp + 0,37 + -HE -HE +MD +MB Salmonella spp + =
SX2 -HE -HE +MC +MC Salmonella spp + =
Bq3 Milk chocolate Choc oui +LA +LA +LA +MA Salmonella spp + 2,87 + -HE +HB +HB +HB Salmonella spp + =
Bq4 Milk chocolate Choc oui +LA +MA +MA +MA Salmonella spp + 2,63 + +HB +HA +HA +HA Salmonella spp + =
Bq5 Milk chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bq6 Milk chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bt1 Cocoa mass Choc oui +MA +HA +HA +HA Salmonella spp + 2,40 + +HA +HA +MA +MA Salmonella spp + =
Bt2 Cocoa mass Choc oui +MA +MA +HA +HA Salmonella spp + 2,55 + +HA +HA +MA +HA Salmonella spp + =
Bt3 Black chocolate Choc oui +MA +HB +HA +HA Salmonella spp + 2,86 + +HB +HB +HA +HA Salmonella spp + =
Bt4 Black chocolate Choc oui +MB +MB +HB +HB Salmonella spp + 2,02 + +HB +HB +MB +HA Salmonella spp + =
Bt5 Cocoa mass Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bt6 Black chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bu1 Milk chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bu2 Milk chocolate Choc non -ME -LE Ø Ø / - / / / / / / / - =
Bu3 Black chocolate Choc oui +HA +HA +HA +HA Salmonella spp + 2,47 + +HA +HA +HA +HA Salmonella spp + =
Bu4 Black chocolate Choc oui +MA +HA +HA +HA Salmonella spp + 2,45 + +HA +HA +HA +HA Salmonella spp + =
Bu5 White chocolate Choc oui +HA +HA +HA +HA Salmonella spp + 1,52 + +HA +HA +HA +HA Salmonella spp + =
Bv1 Milk chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bv2 Milk chocolate Choc non -LE Ø Ø Ø / - / / / / / / / - =
Bv3 Black chocolate Choc non -ME -LE Ø Ø / - / / / / / / / - =
Bv4 Black chocolate Choc non -ME -HE Ø -LE / - / / / / / / / - =
Bv5 White chocolate Choc non -ME -ME -ME -HE / - / / / / / / / - =

ADRIA Développement 136/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

375 g test portions – Chocolate and cocoa – storage of the SX2 broth for 72 hours at 2-8°C

EN ISO 6579 # reference method VIDAS SPT Method

Code Product Cat. CA RVS MKTTn VIDAS® assay Confirmations Final Comparison
Identification Result TV Identification
XLD BGAM XLD BGAM result XLD A B C result
Bv6 White chocolate Choc non -ME -ME -LE -LE / - / / / / / / / - =
Bv7 White chocolate Choc non -ME -ME -ME -LE / - / / / / / / / - =
Bv8 White chocolate Choc non -ME -ME -LE -LE / - / / / / / / / - =
Bw1 White chocolate Choc oui +MB +MB +HA +HA Salmonella spp + 2,86 + +MB +HD +MB +MB Salmonella spp + =
Bw2 Milk chocolate Choc oui +MA +MA +HA +HA Salmonella spp + 2,09 + +HA +HA +HA +HA Salmonella spp + =
Bw3 Black chocolate Choc oui +MA +MA +HA +HA Salmonella spp + 2,36 + +HB +HC +HA +HB Salmonella spp + =
Bw4 Black chocolate Choc oui +HA +HA +HA +HA Salmonella spp + 2,30 + +HA +HA +HA +HA Salmonella spp + =
Bw5 White chocolate Choc oui +MB +HC +HA +HA Salmonella spp + 2,49 + +HC +HD +MB +MB Salmonella spp + =
Bw6 Milk chocolate Choc oui +MA +HA +HA +HA Salmonella spp + 2,97 + +HA +MA +HA +HA Salmonella spp + =
Bw7 Black chocolate Choc oui +MA +HA +HA +HA Salmonella spp + 2,02 + +HB +HC +HB +HB Salmonella spp + =
Bw8 Black chocolate Choc oui +MA +MA +HA +HA Salmonella spp + 1,95 + +HA +HA +HA +HA Salmonella spp + =
Bx1 White chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bx2 Black chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bx3 Cocoa mass Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bx4 White chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bx5 Milk chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bx6 Cocoa mass Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bx7 Black chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bx8 Milk chocolate Choc non Ø Ø Ø Ø / - / / / / / / / - =
By6 Cocoa powder Choc non Ø Ø Ø Ø / - / / / / / / / - =
By7 Cocoa powder Choc non Ø Ø Ø Ø / - / / / / / / / - =
By8 Cocoa powder Choc non Ø Ø Ø Ø / - / / / / / / / - =
Bz1 Cocoa powder Choc oui +MA +MA +HA +HA Salmonella spp + 2,33 + +HA +HA +HA +HA Salmonella spp + =
Bz2 Cocoa powder Choc oui +LA +MA +HA +HA Salmonella spp + 2,38 + +HA +HA +HA +MA Salmonella spp + =
Bz3 Cocoa powder Choc oui +MA +HA +HA +HA Salmonella spp + 2,40 + +HA +HA +HA +HA Salmonella spp + =
Bz4 Cocoa powder Choc oui +MA +MA +HA +HA Salmonella spp + 2,48 + +HA +HA +HA +HA Salmonella spp + =
Bz5 Cocoa powder Choc oui +MA +HA +HA +HA Salmonella spp + 2,47 + +HA +HA +HA +MA Salmonella spp + =
Bz6 Cocoa powder Choc non Ø Ø Ø Ø / - / / / / / / / - =
Cb1 Cocoa powder Choc non Ø Ø Ø Ø / - / / / / / / / - =

ADRIA Développement 137/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

25 g test portions – Raw beef and raw veal

Caption +: positive result or presence of typical colonies

-: negative result or absence of typical colonies
/: test not realized
ND: negative deviation
PD: positive deviation
PP: presumed positive before confirmation
=: positive (PA) or negative agreement (NA) between AM and RM
Ø : Absence of typical flora
A : Presence of low typical flora
B : Presence of medium typical flora
C : Presence of high typical flora
0 : Absence of annex flora
1 : Presence of low annex flora
2 : Presence of medium annex flora
3 : Presence of high annex flora

ADRIA Développement 138/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Negative samples

VIDAS SPT ISO 6579

Level
Assay Confirmation RVS MKTTn Concor-
N° Food Strain (CFU/25 Final Final
TV TV Direct Latex Bioch. Confirmation dance
g) Result SX2 results XLD ASAP XLD ASAP results
16 h 18 h streak assay test
SA3 Frozen ground beef + onion SAL.1.84 0,3 / - - - - - A Ø2 Ø1 Ø2 Ø2 / A NA
SA6 Frozen ground beef / / / - / / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA28 Ground beef SAL.1.50 2,3 0,07 0,07 - - - - - A Ø2 Ø2 Ø2 Ø2 / A NA
SA32 Frozen ground beef / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA33 Beef tartar / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA34 Frozen ground beef + onion / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
Frozen ground beef +
SA35 / / 0,03 / - - / / / A Ø2 Ø2 Ø3 Ø2 / A NA
tomatoes
SA36 Frozen beef Carpaccio / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA37 Frozen veal sausage / / 0,03 / - - / / / A Ø3 Ø2 Ø2 Ø2 / A NA
SA38 Ground veal / / 0,03 / - - / / / A Ø2 Ø2 Ø3 Ø2 / A NA
SA39 Veal balls / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA40 Spiced veal forcemeat / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA41 Ground veal / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA42 Ground veal with soya / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA43 Veal scallops / / 0,03 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA44 Ground beef + onion / / 0,04 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA45 Ground beef 15% fat / / 0,04 / - - / / / A Ø1 A0 Ø1 Ø2 - (A. baumanii) A NA
SA46 Ground beef 15% fat + protein / / 0,04 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
SA47 Fresh beef bourguignon / / 0,03 / - - / / / A Ø1 Ø1 Ø3 Ø3 / A NA
SA48 Ground beef 5% fat / / 0,04 / - - / / / A Ø1 Ø2 Ø2 Ø2 / A NA
Skewers Tex-Mex <20% fat
SA49 (ground beef + proteins + / / 0,04 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
spices)
SA50 Beef tartar <3% fat / / 0,04 / - - / / / A Ø1 Ø1 Ø3 Ø3 / A NA
Bolognaise beef balls < 20%
SA51 / / 0,04 / - - / / / A Ø1 Ø2 Ø3 Ø2 / A NA
fat
SA52 Beef balls < 20% fat / / 0,04 / - - / / / A Ø1 Ø1 Ø3 Ø2 / A NA
SA53 Bolognaise ground meat / / 0,04 / - - / / / A Ø2 Ø2 Ø3 Ø2 / A NA
New burger 15% fat
SA54 / / 0,04 / - - / / / A Ø1 Ø1 Ø2 Ø2 / A NA
(vegetable proteins)
SA55 Ground beef 20% fat / / 0,04 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
ADRIA Développement 139/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

VIDAS SPT ISO 6579

Level
Assay Confirmation RVS MKTTn Concor-
N° Food Strain (CFU/25 Final Final
TV TV Direct Latex Bioch. Confirmation dance
g) Result SX2 results XLD ASAP XLD ASAP results
16 h 18 h streak assay test
Ground beef + tomatoes 15%
SA56 / / 0,04 / - - / / / A Ø2 Ø2 Ø2 Ø2 / A NA
fat
Carpaccio parmesan and
SA57 / / 0,04 / - - / / / A Ø0 Ø0 Ø1 Ø2 / A NA
olives
MarinatedBeef Carpaccio
SA58 / / 0,04 / - - / / / A Ø0 Ø0 Ø1 Ø2 / A NA
bœuf with basil
SA60 Frozen beef trim SAL.1.120 0,0 0,04 / - - / / - A Ø1 Ø2 Ø1 Ø2 / A NA
SA61 Frozen fascia SAL.1.104 0,0 0,04 / - - / / - A Ø0 Ø1 Ø1 Ø1 / A NA

ADRIA Développement 140/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Positive samples + storage at 5°C

VIDAS SPT ISO 6579

Level
Assay Confirmation RVS MKTTn Concor-
N° Food Strain (CFU/25 Final Final
TV TV Direct Latex Bioch. Confirmation dance
g) Result SX2 results XLD ASAP XLD ASAP results
16 h 18 h streak assay test
Frozen ground beef +
SA1 SAL.1.84 0,3 2,40 / + + + + / P C1 C1 B1 B1 + P PA
tomatoes
SA2 Frozen ground beef SAL.1.84 0,3 0,97 / + + + + / P Ø1 Ø0 Ø2 Ø1 / A PD
SA4 Frozen beef balls SAL.1.93 3,3 / + + + + / P C1 C0 C1 C0 + P PA
SA5 Raw sliced beef SAL.1.93 3,3 / + + + + / P C0 C0 C1 C0 + P PA
SA7 Frozen ground beef SAL.1.133 2,0 2,20 / + - / / + P A1 C1 A1 B1 + P PA
SA8 Frozen beef SAL.1.133 2,0 2,14 / + + + + / P A1 C1 A2 B1 + P PA
Frozen ground beef +
SA9 SAL.1.133 2,0 1,64 / + + + + / P A1 B1 A2 B1 + P PA
tomatoes
SA10 Ground beef halal SAL.1.20 1,3 1,89 / + + + + / P A1 B1 A1 B1 + P PA
SA11 Beef skewer SAL.1.20 1,3 0,04 0,04 - - - - - A B2 B2 B2 C1 + P ND
SA12 Frozen beef balls Halal SAL.1.20 1,3 1,92 / + + + + / P B1 C1 B1 C1 + P PA
SA13 Entrecote halal SAL.1.82 1,7 2,26 / + - - - + P B1 B1 B1 C1 + P PA
SA14 Faux-filet SAL.1.82 1,7 2,05 / + + + + / P B1 C1 C1 C1 + P PA
SA15 Tartare de bœuf 1 SAL.1.82 1,7 2,05 / + + + + / P A1 A2 B1 B1 + P PA
SA16 Beefsteak SAL.1.8 1,7 2,17 / + + + + / P Ø0 Ø0 B0 B0 + P PA
SA17 Boulettes au bœuf bolognaise SAL.1.8 1,7 1,99 / + + + + / P Ø1 Ø1 Ø1 Ø1 / A PD
Boulettes au bœuf orientales
SA18 SAL.1.8 1,7 1,93 / + + + + / P B1 B0 B0 C0 + P PA
(épices)
SA19 Noix d'escalope de veau SAL.1.7 1,7 1,56 / + + - + / P A1 A1 C2 C1 + P PA
Haché de veau junior (prot.
SA20 SAL.1.7 1,7 0,97 / + - - +* / P B1 A1 B2 C0 + P PA
soja)
SA21 Steak haché pur veau SAL.1.7 1,7 1,94 / + + - + / P C1 B0 B1 C0 + P PA
SA22 Ground veal SAL.1.12 3,0 2,24 / + + + + / P B1 A2 C1 C1 + P PA
SA23 Spiced veal forcemeat SAL.1.12 3,0 0,60 / + - + P B2 A0 B2 B2 + P PA
SA24 Veal balls SAL.1.12 3,0 0,07 0,13 - - + A (FN) B1 B0 C1 C1 + P ND
SA25 Veal sausage SAL.1.29 4,0 0,04 0,08 - - - A C3 C1 C1 B1 + P ND
Frozen ground beef +
SA26 SAL.1.29 4,0 1,75 / + + + + / P C3 B1 C1 C0 + P PA
tomatoes
SA27 Frozen ground beef + onion SAL.1.29 4,0 0,03 0,03 - - - - + A (FN) B1 B0 B2 C1 + P ND
SA29 Beef tartar SAL.1.50 2,3 1,79 / + - - - + P B2 B1 A2 B1 + P PA

ADRIA Développement 141/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

VIDAS SPT ISO 6579

Level
Assay Confirmation RVS MKTTn Concor-
N° Food Strain (CFU/25 Final Final
TV TV Direct Latex Bioch. Confirmation dance
g) Result SX2 results XLD ASAP XLD ASAP results
16 h 18 h streak assay test
SA30 Beef Carpaccio with basil SAL.1.50 2,3 1,70 / + + + + + P B0 C0 B1 C0 + P PA
Beef Carpaccio olive
SA31 SAL.1.50 2,3 1,91 / + + + + + P A2 C0 C2 C0 + P PA
parmigiano
SA59 Frozen beef trim SAL.1.64 1,0 1,74 / + + + + / P B2 B1 B1 C1 + P PA
SA70 Frozen fascia SAL.1.64 4,0 1,68 / + + + + / P B2 B1 C3 C3 + P PA
SA71 Frozen ground beef 15% fat SAL.1.120 2,7 1,81 / + + + + / P B2 B2 C2 C2 + P PA
SA72 Ground beef 20% fat SAL.1.175 9,3 1,83 / + + + + / P B0 C0 C0 C0 + P PA
SA73 Ground beef 15% fat SAL.1.177 4,7 1,75 / + + + + / P C2 B1 C3 C2 + P PA

ADRIA Développement 142/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Appendix 5 – Inclusivity and exclusivity: results (Study realised by Eurofins IPL Nord – 2011)

INCLUSIVITY
Alternative method
Inoculation level
Strain Origin Test Confirmation plate Final
CFU/225 mL RFV VT
result XLD A B C result
1 S63 S. enterica enterica (I) Agona Ground beef 16.1 8836 2.39 + + + + + +
2 S2 S. enterica enterica (I) Amsterdam Vegetable 18.9 11501 3.11 + + + + + +
3 S1 S. enterica enterica (I) Anatum Chocolate 7.7 8831 2.39 + + + + + +
4 S158 S. enterica arizonae (III a) 48 :z4. z23 : - Duck 19.6 10902 2.95 + + + + + +
5 S159 S. enterica arizonae (III a) 51 :z4. z23 : - Duck 7.7 11284 3.05 + + + + + +
6 S160 S. enterica diarizonae (III b) 38:I.v:z53 Wheat meal 14.0 11948 3.23 + + + + + +
7 S70 S. enterica diarizonae (III b) 61:k:1.5.7 Lamb's brain 11.2 7966 2.15 + + + + + +
8 S87 S. enterica enterica (I) Blockley Basil 10.5 11223 3.04 + + + + + +
9 S5 S. enterica enterica (I) Brandenburg Porc liver 7.0 9766 2.64 + + + + + +
10 S8 S. enterica enterica (I) Bredeney Porc liver 7.5 9038 2.44 + + + + + +
11 S103 S. enterica enterica (I) Cerro Pastry 10.5 11036 2.99 + + + + + +
12 S9 S. enterica enterica (I) Cubana Soybeen oilcake 14.0 9268 2.51 + + + + + +
13 S10 S. enterica enterica (I) Derby Horse meat 8.0 9838 2.66 + + + + + +
14 S11 S. enterica enterica (I) Derby Porc liver 8.0 8715 2.36 + + + + + +
15 S148 S. enterica enterica (I) Dublin Raw milk 14.5 9500 2.57 + + + + + +
16 S14 S. enterica enterica (I) Enteritidis Pastry 15.5 8792 2.38 + + + + + +
17 S43 S. enterica enterica (I) Enteritidis Egg products 19.0 9046 2.45 + + + + + +
18 S119 S. enterica enterica (I) Gallinarum Collection 4.5 6711 1.81 + - + + + +
19 S15 S. enterica enterica (I) Hadar Poultry meat 11.0 11120 3.01 + + + + + +
20 S66 S. enterica enterica (I) Havana Poultry breeding 11.5 11226 3.04 + + + + + +
21 S50 S. enterica enterica (I) Heidelberg Poultry 8.0 9180 2.48 + + + + + +
22 S45 S. enterica enterica (I) Indiana Brie de Meaux 9.0 9863 2.67 + + + + + +
23 S19 S. enterica enterica (I) Infantis Poultry 12.5 10530 2.85 + + + + + +
24 S52 S. enterica enterica (I) Infantis Environment 10.0 11404 3.09 + + + + + +
25 S80 S. enterica enterica (I) Kedougou Tuna 9.0 9556 2.59 + + + + + +
26 S81 S. enterica enterica (I) Kedougou Feeds 7.0 10876 2.94 + + + + + +
27 S49 S. enterica enterica (I) Kottbus Turkey sausage 14.0 12078 3.27 + + + + + +
28 S85 S. enterica enterica (I) Liverpool Feeds 17.5 9774 2.64 + + + + + +
29 S156 S. enterica enterica (I) Livingstone Environment 12.0 11476 3.11 + + + + + +
30 S154 S. enterica enterica (I) London Environment 13.0 9447 2.56 + + + + + +
31 S150 S. enterica enterica (I) Manhattan Sausage 6.0 11557 3.13 + + + + + +
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VIDAS UP Salmonella (SPT)
 bioMérieux

INCLUSIVITY
Alternative method
Inoculation level
Strain Origin Test Confirmation plate Final
CFU/225 mL RFV VT
result XLD A B C result
32 S21 S. enterica enterica (I) Mbandaka Veal heart 16.0 12347 3.34 + + + + + +
33 S23 S. enterica enterica (I) Montevideo Poultry 16.5 11006 2.98 + + + + + +
34 S152 S. enterica enterica (I) Napoli Duck 13.5 9623 2.60 + + + + + +
35 S25 S. enterica enterica (I) Newport Poiultry meat 17.5 10856 2.94 + + + + + +
36 S90 S. enterica enterica (I) Orianenburg Feeds 15.5 10348 2.80 + + + + + +
37 S99 Salmonella Paratyphi A Collection 8.5 1357 0.36 + - + + + +
38 S100 Salmonella Paratyphi B Collection 13.5 8759 2.37 + + + + + +
39 S180 Salmonella Paratyphi C Collection 19.0 9081 2.85 + + + + + +
40 S184 Salmonella Paratyphi C Collection 11.0 9559 3.00 + + + + + +
41 S149 S. enterica enterica (I) Regent Duck viscera 13.0 8676 2.35 + + + + + +
42 S151 S. enterica enterica (I) Rissen Environment 13.0 10234 2.77 + + + + + +
43 S13 S. enterica enterica (I)SaintPaul Meat product 10.0 8261 2.23 + + + + + +
44 S59 S. enterica enterica (I) San Diego Dry herbs 13.0 8647 2.34 + + + + + +
45 S111 S. enterica enterica (I) Senftenberg Fish meal 9.5 9792 2.65 + + + + + +
46 S71 S. enterica enterica (I) Senftenberg Fish 14.0 10100 2.73 + - + + + +
47 S186 Salmonella Typhi Typhi Collection 12.0 11848 2.97 + + + + + +
48 S187 Salmonella Typhi Typhi Collection 21.0 1914 0.48 + + + + + +
49 S26 S. enterica enterica (I) Typhimurium Porc liver 12.5 8958 2.42 + + + + + +
50 S33 S. enterica enterica (I) Typhimurium Egg products 12.5 8420 2.28 + + + + + +
51 S31 S. enterica enterica (I) Virchow Shells 8.5 10911 2.95 + + + + + +
52 S65 Non motile Salmonella Meat product 8.5 621 0.16 - + + + + FN
53 S181 Non motile Salmonella C1 6.7:-:- Viscères de pintade 18.6 4739 1.48 + + + + + +
Aliments pour animaux de
Non motile Salmonella C2 6.8:-:- 27.0 1611 0.50 + + + + + +
54 S182 compagnie
Salmonella Typhimurium. non motile variant
S177 HA : tiramisu “5+” 17.5 9508 2.57 + + + + + +
55 immobile “S.I 1.4.[5].12 : -: -“
Salmonella Typhimurium. monophasique
S178 HA : porc à la tahitienne 12.0 9165 2.48 + + + + + +
56 variant “S.I 1.4. [5]. 12 : i : -“
Salmonella Typhimurium. monophasique
S179 SPA : environnement élevage poule 14.0 9179 2.48 + + + + + +
57 variant “S.I 1.4. [5]. 12 : - : 1.2 “

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VIDAS UP Salmonella (SPT)
 bioMérieux

RFV: Relative Fluorescence Value TV: test value +: Positive result -: Negative result A: Samonella chromogenic agar

EXCLUSIVITY
Inoculation Reference method
Alternative method
Strain Origin level Streaking of RVS on Streaking of MKTTn on
CFU/ml BPW RFV VT Result XLD A XLD A
18 Aeromonas hydrophila Collection 7 E+04 200 0,05 -
20 Arthrobacter nicotianae Collection 1,1 E+05 224 0,05 -
BA1 Bacillus cereus OvoProduct 8 E+03 193 0,05 -
BA16 Bacillus licheniformis Custard 1,2 E+04 193 0,05 -
LE3 Candida albicans Pastries 2 E+05 220 0,05 -
CIT30 Citrobacter koseri Animal feeds 2,8 E+05 11 534 3,62 + - LE - ME - ME - ME
EN53 Citrobacter koseri Yeast (pasha) 1,5 E+05 249 0,07 -
CIT24 Citrobacter freundii Meat 1,8 E+05 234 0,07 -
CIT86 Citrobacter braaki Dry sausage 2 E+05 218 0,06 -
CIT65 Citrobacter youngae Vegetables 2 E+05 227 0,07 -
EN51 Enterobacter agglomerans Belly (pork) 2,1 E+05 226 0,07 -
EN9 Enterobacter cloacae Dairy product 3,8 E+05 204 0,06 -
ESC14 Enterobacter hemanii Animal feeds 2,3 E+05 345 0,10 -
EN59 Enterobacter sakazakii Pastries 1,9 E+05 215 0,06 -
17 Erwinia spp Meat 3 E+05 212 0,05 -
EC17 Escherichia coli Pork Kidney 6 E+05 222 0,06 -
EC19 Escherichia coli Red cabbage 3 E+05 232 0,07 -
HA34 Hafnia alvei Pork kidney 2,1 E+05 224 0,06 -
HA65 Hafnia alvei Cucumber 2,1 E+05 195 0,05 -
EN71 Klebsiella oxytoca Milk 4 E+05 233 0,07 -
KL77 Klebsiella pneumoniae Milk powder 1,5 E+05 235 0,07 -
EN44 Proteus mirabilis Poultry liver 3,1 E+05 210 0,06 -
PRO EN 48 Proteus vulgaris Collection 5,4 E+05 211 0,05 -
PS30 Pseudomonas aeruginosa Red mullet fillet 1,2 E+05 289 0,07 -
PS33 Pseudomonas fluorescens Ground beef 2,3 E+05 270 0,06 -
EN49 Serratia marcescens Raw milk 2,1 E+05 207 0,06 -
EN72 Shigella flexneri Meat 1,1 E+05 222 0,06 -
EN73 Shigella sonnei Meat 2,4 E+05 222 0,06 -
ST17 Staphylococcus aureus Iced yogurt 3,1 E+05 290 0,07 -
YE7 Yersinia enterocolitica OvoProduct 6 E+04 201 0,05 -

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VIDAS UP Salmonella (SPT)
 bioMérieux

Appendix 6 – Inclusivity: results (Extension study realised by ADRIA Développement – 2015)

INCLUSIVITY
Inoculation BPW supplemented BPW supplemented + milk Latex
Strain Reference n° Origin level for 18 - 24h at 41.5°C for 18 - 24h at 41.5°C test
RFV VT Test SPT RFV VT Test SPT
CFU / 225ml value value result
ASAP
value value result
ASAP (ASAP)
1 Salmonella Abaetetuba Ad2318 / 3 310 0,07 - St 8317 1.91 + + +
2 Salmonella Aberdeen CIP 105618 / 4 310 0,07 - St 9484 2.31 + + +
1 296 0,07 - St 131 0.03 - St /
12 287 0,06 - St 155 0.03 - St /
3 Salmonella Abortusequi Ad2321 / St
154 308 0,07 - St 2707 0.66 + (XLD: + +
(H2S-))
1 303 0,07 - St 150 0.03 - St /
13 290 0,06 - St 270 0.06 - St /
4 Salmonella Abortusovis Ad2320 Ovine fœtus St
111 306 0,07 - St 9882 2.44 + (XLD: + +
(H2S-))
Turkey breeding + doubtful
5 Salmonella Adelaïde Ad2319 7 277 0,06 - St 8255 2.01 + (blue +
environment
magenta)
6 Salmonella Bareilly Ad 1687 Chocolate industry 5 308 0,07 - St 8354 2.03 + + +
7 Salmonella Berta CIP 105682 / 10 8036 1,95 + St 7732 1.88 + + +
- (white
8 Salmonella bongori 66 :z35 Ad 599 Environmental sample 2 278 0,06 - St 9037 2.20 + +weak
colony)
9 Salmonella Braenderup Adria 111 Pork meat 1 291 0,06 - St 8552 2.08 + + +
10 Salmonella Caracas Ad2322 Spice 4 294 0,07 - St 8144 1.98 + + +
11 Salmonella Chester CIP 103543 8 291 0,07 - St 7655 1.86 + + +
12 Salmonella Essen Adria 38 Food product 5 294 0,07 - St 7873 1.91 + + +
13 Salmonella Gaminara Ad2324 Boar meat 4 313 0,07 - St 8173 1.87 + + -
14 Salmonella Give 436 Ground beef 4 290 0,07 - St 8236 2.00 + + +
15 Salmonella Grumpensis CIP 105621 / 1 287 0,07 - St 10001 2.43 + + +
16 Salmonella houtenae 50:g,z51 Ad 596 Dairy product 3 292 0,07 - St 8646 2.10 + + -
17 Salmonella Hvittingfoss Ad2325 Raw stuff 4 317 0,07 - St 9157 2.10 + + +
- (white
18 Salmonella indica Ad 600 Environmental sample 2 314 0,07 - St 8308 2.02 + +
colony)
Chicken breeding
19 Salmonella indica11:b:e,n,x Ad2337 1 293 0,06 - St 9125 2.09 + + +
environment

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VIDAS UP Salmonella (SPT)
 bioMérieux

INCLUSIVITY
Inoculation BPW supplemented BPW supplemented + milk Latex
Strain Reference n° Origin level for 18 - 24h at 41.5°C for 18 - 24h at 41.5°C test
RFV VT Test SPT RFV VT Test SPT
CFU / 225ml value value result
ASAP
value value result
ASAP (ASAP)
20 Salmonella Javiana Ad2326 Turkey meat 6 297 0,07 - St 8199 1.99 + + +
2 295 0,07 - St 263 0.06 - - /
- (atypical
22 279 0,06 - St 215 0.04 - +
21 Salmonella Kentucky CIP 105623 pink)
- (atypical
352 317 0,07 - St 679 0.16 - pink)
+
46 Salmonella Kentucky Ad1755 Water 6 383 0,09 - St 8131 2.01 + + +weak
22 Salmonella Landau Ad 499 Food product 5 276 0,06 - St 9194 2.11 + + +
23 Salmonella Lille Adria 37 Food product 8 304 0,07 - St 8288 2.02 + + +
24 Salmonella Meleagridis 505 Raw milk 4 297 0,07 - St 9555 2.32 + + +
25 Salmonella Michigan Ad2327 Low moisture sausage 7 295 0,06 - St 8110 1.86 + + +
26 Salmonella Minnesota Ad2328 Feed 9 287 0,06 - St 9511 2.18 + + +
27 Salmonella Missisipi Ad2329 Parakeet 3 287 0,06 - St 9237 2.12 + + +
28 Salmonella Muenchen CIP 106178 4 301 0,07 - St 9648 2.35 + + +
29 Salmonella Muenster CIP 107859 / 2 292 0,07 - St 7818 1.90 + + +
30 Salmonella Panama Adria 8 Ground beef 1 296 0,06 - St 8289 1.9 + + +
31 Salmonella Poona Ad2330 Poultry feed 8 286 0,06 - St 8329 1.91 + + +
32 Salmonella Putten Ad2331 Feed for chicken 8 300 0,07 - St 8382 2.04 + + +
33 Salmonella Rubislaw Ad2332 Chark cartilage 5 9615 2,34 + + 9277 2.26 + + +
34 Salmonella salamae 42ib:enxz15 Ad 593 Cereals 4 280 0,06 - St 8554 2.08 + + -
35 Salmonella Schwarzengrund Ad2333 Egg products environment 4 293 0,07 - St 8253 2.01 + + +
36 Salmonella Stanley CIP106163 5 298 0,07 - St 5881 1.43 + + +
37 Salmonella Tennesse A00E006 Dusts from dairy industry 3 302 0,07 - St 8063 1.96 + + +
38 Salmonella Thompson AER301 Poultry 5 291 0,07 - St 8398 2.04 + + +
10 295 0,07 - St 155 0.03 - St /
39 Salmonella Urbana Ad501 52 282 0,06 - St 153 0.03 - + (2) +
860 321 0,07 - St 638 0.15 - + +
47 Salmonella Urbana Ad2334 Shrimps 3 314 0,07 - St 7966 1.96 + + +weak
40 Salmonella Veneziana Adria 233 Food product 5 285 0,06 - St 9166 2.23 + + +
41 Salmonella Wandsworth Ad2335 Fillet of mullet 3 282 0,06 - St 9410 2.16 + + +
42 Salmonella Weltevreden Ad2336 Treated water 7 285 0,06 - St 8879 2.16 + + +
43 Salmonella Wien CIP 8122 / 3 308 0,07 - St 10683 2.60 + + +
44 Salmonella Chester CIP103543 / 2 308 0,07 - St 7664 1.76 + + +
45 Salmonella Cubana Ad2323 Poussières 2 283 0,06 - St 1633 0.37 + + +

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VIDAS UP Salmonella (SPT)
 bioMérieux

Appendix 7 – Strains and stress (Extension study – Primary production samples)

(Study realized by ADRIA Développement in 2012)

Sampl Artificial contaminations Final

Product
e N° Strain Origin Stress Inoculation level/bag Result
1727 Bootsock Hatchery Salmonella Agona Ad1306 Poultry environment 24 h room temperature 8-8-5-5-9(7.0) -
2276 Water poultry trough Salmonella Anatum Ad1108 Poultry environment 24 h room temperature 11-12-7-10-11 (10.2) -
2277 Dust perch coop Salmonella Anatum Ad1108 Poultry environment 24 h room temperature 11-12-7-10-11 (10.2) -
2283 Poultry faeces Salmonella Anatum Ad1108 Poultry environment 24 h room temperature 11-12-7-10-11 (10.2) +
1038 Hen faeces Salmonella Blockley Ad923 Poultry environment 24 h room temperature 9-6-3-7-5( 6.0) +
1039 Hen faeces Salmonella Blockley Ad923 Poultry environment 24 h room temperature 9-6-3-7-5 (6.0) +
1322 Dust pregnant room Salmonella Derby Ad1447 Pig viscera 24 h room temperature 9-4-2-9-3 (5.4) +
1323 Dust infirmary room Salmonella Derby Ad1447 Pig viscera 24 h room temperature 9-4-2-9-3 (5.4) +
1324 Water pig maternity Salmonella Derby Ad1447 Pig viscera 24 h room temperature 9-4-2-9-3 (5.4) +
1327 Pig swab Salmonella Derby Ad1447 Pig viscera 24 h room temperature 9-4-2-9-3 (5.4) +
1325 Water trough pigsty Salmonella Derby Ad1452 Pig faeces 24 h room temperature 8-2-4-6-2 (4.4) +
1326 Swab wall pig square Salmonella Derby Ad1452 Pig faeces 24 h room temperature 8-2-4-6-2 (4.4) +
2270 Pig faeces Salmonella Derby Ad1452 Pig faeces 24 h room temperature 5-5-11-9-7 (7.4) +
2271 Pig faeces Salmonella Derby Ad1500 Pork enviroment 24 h room temperature 8-4-4-8-6 (6.0) -
1732 Pipped eggs Salmonella Hadar 35 Breeding poultry 24 h room temperature 7-4-6-9-9(7.0) +
1733 Water hatchery Salmonella Hadar 35 Breeding poultry 24 h room temperature 7-4-6-9-9 (7.0) +
1083 Bootsock ground coop Salmonella Haifa Ad1727 Poultry Bootsock 24 h room temperature 8-5-5-3-4 (5.0) +
1092 Chicken dry manure Salmonella Haifa Ad1727 Poultry Bootsock 24 h room temperature 8-5-5-3-4 (5.0) +
1033 Bootsock coop Salmonella Havana Ad930 Poultry environment 24 h room temperature 11-12-10-8-10 (10.2) +
1034 Pipped eggs Salmonella Havana Ad930 Poultry environment 24 h room temperature 11-12-10-8-10 (10.2) +
1730 Pipped eggs Salmonella Havana Ad930 Hen environment 24 h room temperature 8-8-4-6-11(7.4) +
1731 Pipped eggs Salmonella Havana Ad930 Hen environment 24 h room temperature 8-8-4-6-11(7.4) +

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VIDAS UP Salmonella (SPT)
 bioMérieux

Sampl Artificial contaminations Final

Product
e N° Strain Origin Stress Inoculation level/bag Result
1734 Water hatchery Salmonella Havana Ad930 Hen environment 24 h room temperature 8-8-4-6-11 (7.4) +
1728 Bootsock hatchery Salmonella Infantis Ad1404 Poultry environment 24 h room temperature 11-10-11-7-6(9.0) -
1729 Poultry faeces Salmonella Infantis Ad1404 Poultry environment 24 h room temperature 11-10-11-7-6(9.0) -
2279 Dust coop Salmonella Infantis Ad1404 Poultry environment 24 h room temperature 10-2-4-7-2 (5.0) +
2281 Poultry faeces Salmonella Infantis Ad1404 Poultry environment 24 h room temperature 10-2-4-7-2 (5.0) -
2282 Poultry faeces Salmonella Infantis Ad1404 Poultry environment 24 h room temperature 10-2-4-7-2 (5.0) -
1320 Bootsock post weaning room Salmonella Kingston Ad1726 Bootsock from pig sqare 24 h room temperature 7-3-2-2-5 (3.8) +
1321 Bootsock infirmary room Salmonella Kingston Ad1726 Bootsock from pig sqare 24 h room temperature 7-3-2-2-5 (3.8) +
1328 Bootsock ground Salmonella Kingston Ad1726 Bootsock from pig sqare 24 h room temperature 7-3-2-2-5 (3.8) +
1086 Swab turkey manger Salmonella Livingstone Ad1107 Dust Poultry 24 h room temperature 4-5-5-3-4 (4.2) +
1030 Pig faeces Salmonella Montevideo Ad1109 Porc faeces 24 h room temperature 4-4-4-7-4 (4.6) -
1031 Pig faeces Salmonella Montevideo Ad1109 Porc faeces 24 h room temperature 4-4-4-7-4 (4.6) +
1035 Swab door pig square Salmonella Typhimurium Ad1249 Pig environment 24 h room temperature 4-6-9-7-9 (7.0) +
1036 Swab wall pig square Salmonella Typhimurium Ad1249 Pig environment 24 h room temperature 4-6-9-7-9 (7.0) +
1037 Swab manger pig square Salmonella Typhimurium Ad1249 Pig environment 24 h room temperature 4-6-9-7-9 (7.0) +
1078 Guinea fowl faeces Salmonella Typhimurium Ad1411 Poultry faeces 24 h room temperature 5-7-8-3-3 (5.2) +
1081 Faeces ground coop Salmonella Typhimurium Ad1411 Poultry faeces 24 h room temperature 5-7-8-3-3 (5.2) +

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Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

Appendix 8 - Relative accuracy: raw data

(Extension study – Primary production samples)
(Study realised by ADRIA Développement in 2012)

Legend: St: sterile plate (no colony)

- : presence of background flora on the agar plate but no characteristic colony
+1/2 : 50% of the target analyte
+m : minority of the target analyte
+M : majority of the target analyte
+p : pure culture of the target germ
(L) : low total load on the plate
(M) : medium load on the plate
(H) : high total load on the plate
1: after purification
2: after a second enrichment step in SX2 broth
bold : artificially contaminated sample

ADRIA Développement 150/185 December 22, 2015

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VIDAS UP Salmonella (SPT)
 bioMérieux

Results for ISO 6579/A1 and U47-100 reference methods

ISO 6579/A1 Method  U47-100 Method

Sample
Product Final Result Streaking on Streaking on
N° MKTTn
MSRV Final result MSRV Final Result
XLD ASAP XLD ASAP
XLD
1038 Hen faeces + + +p +p + + +p +p +M +
1039 Hen faeces + + +p +p + + +p +p +M +
1078 Guinea fowl faeces + + +p +p + + +p +p +M +
1079 Guinea fowl faeces - - / / - - / / - -
1080 Poultry faeces - - / / - - / / - -
1081 Faeces ground coop + + +p +p + + +p +p +M +
1082 Faeces ground coop - +/- - - - +/- - - +1/2 (Enterobacter) -
1083 Bootsock ground coop + + +p +p + + +p +p +M +
1084 Bootsock ground coop - - / / - - / / - -
1090 Bootsock ground coop - +/- - - - +/- - - - -
1091 Bootsock dust chicken wall - +/- - - - +/- - - - -
1092 Chicken dry manure + + +p +p + + +p +p +M +
1442 Bootsock turkey truck - +/- - - - +/- - - - -
1443 Bootsock turkey truck - - / / - - / / - -
1444 Turkey faeces - - / / - - / / - -
1445 Turkey faeces - - / / - - / / +m ni/+ -
1727 Bootsock hatchery - - / / - - / / - -
1728 Bootsock hatchery - - / / - - / / - -
1729 Poultry faeces - - / / - - / / - -
2120 Poultry faeces + - / / - - / / st -
2121 Poultry faeces + + +P +P + + +P +P +M +
2272 Poultry faeces + + + + + + + + - +
2281 Poultry faeces - +/- - - - +/- - - +/- -
2282 Poultry faeces - +/- - - - +/- - - - -
2283 Poultry faeces + + + + + + + + + ni +
1030 Pig faeces - - / / - - / / - -
1031 Pig faeces + + +p +p + + +p +p +m +
1320 Bootsock post weaning room + + +p +p + + +p +p + +
1321 Bootsock infirmary room + + +p +p + + +p +p + +
1328 Bootsock ground + + +p +p + + +p +p + +
1370 Bootsock ground + + - - - + - - + +
1379 Pig faeces - +/- - - - +/- - - +/- ni/- -
1446 Bootsock sided pig + +/- +M +p + +/- +M +p +M +
1447 Bootsock sided pig - +/- - - - +/- - - +/-1 col ni/- -
1448 Pig faeces - - / / - - / / - -
1449 Pig faeces - - / / - - / / +/-1 col ni/- -
1450 Pig faeces - - / / - - / / - -
1451 Pig faeces - +/- - - - +/- - - +/-m (Citrobacter koseri)) -
1452 Pig faeces - +/- - - - +/- - - - -
1453 Bootsock pig pregnant room - + - - - + - - - -
1454 Bootsock pig maternity room - +/- - - - +/- - - - -
2122 Bootsock sided pig - +/- - - - +/- - - - -
2123 Pig faeces + + +P +P + + +P +P +M +
2124 Pigsty Bootsock - +/- - - - +/- - - - -
2125 Pigsty Bootsock - + - - - + - - - -
2269 Pig faeces + + + + + + + + + +
2270 Pig faeces + +/- - - - +/- - - - -
2271 Pig faeces - +/- - - - +/- - - + ni -
2274 Bootsock pig square + + + + + + + + + +


Analyses performed according to the COFRAC accreditation
ADRIA Développement 151/185 December 22, 2015
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 bioMérieux

ISO 6579/A1 Method  U47-100 Method

Sample
Product Final Result Streaking on Streaking on
N° MKTTn
MSRV Final result MSRV Final Result
XLD ASAP XLD ASAP
XLD
2275 Bootsock pig square + + + + + + + + + +
1033 Bootsock coop + + +p +p + + +p +p +M +
1034 Pipped eggs + + +p +p + + +p +p +M +
1085 Swab turkey manger - - / / - - / / - -
1086 Swab turkey manger + + +p +p + + +p +p +M +
1087 Water trough - +/- - - - +/- - - - -
1089 Swab hen manger - - / / - - / / - -
1437 Swab turkey cage - - / / - - / / - -
1438 Swab turkey cage - - / / - - / / - -
1439 Swab turkey cage - - / / - - / / - -
1440 Swab turkey cage - +/- - - - +/- - - - -
1441 Swab turkey cage - - / / - - / / - -
1730 Pipped eggs + + +M +M + + +M +M +M +
1731 Pipped eggs + + +M +M + + +M +M +M +
1732 Pipped eggs + + +M +p + + +M +p +M +
1733 Water hatchery + + +M +p + + +M +p +M +
1734 Water hatchery + - / / - - / / st -
2276 Water poultry trough - - / / - - / / - -
2277 Dust perch coop - +/- - - - +/- - - - -
2278 Dust pigsty - +/- St St - +/- St St - -
2279 Dust coop + + + + + + + + + +
2284 Dust poultry hatchery - - / / - - / / st -
2285 Dusty poultry breeding + + + + + + + + + +
2286 Dust poultry hatchery - - / / - - / / st -
1035 Swab door pig square + + +p +p + + +p +p +M +
1036 Swab wall pig square + + +p +p + + +p +p +M +
1037 Swab manger pig square + + +p +p + + +p +p +M +
1322 Dust pregnant room + + - - - + - - +/-ni/+ +
1323 Dust infirmary room + + +p +p + + +p +p + +
1324 Water pig maternity + + +ni/ +p + + +ni/ +p +/-ni/+ +
1325 Water trough pigsty + + +p +p + + +p +p + +
1326 Swab wall pig square + + +p +p + + +p +p + +
1327 Pig swab + + +p +p + + +p +p + +
1369 Swab nipple trough - - / / - - / / - -
1371 Pig swab - - / / - - / / - -
1372 Swab door pig square - - / / - - / / +/-ni/- -
1373 Water drough - - / / - - / / - -
1374 Water drough - +/- - - - +/- - - +/-ni/- -
1375 Swab maternity - + - - - + - - - -
1376 Swab post weaning - + - - - + - - - -
1377 Bootsock pig square + + +M +M + + +M +M + +
1378 Swab pig - +/- - - - +/- - - - -
2126 Swab pig pork - - / / - - / / - -
2127 Swab pig pork - +/- - - - +/- - - - -
2273 Swab (Pig environment) - +/- St St - +/- St St - -

ADRIA Développement 152/185 December 22, 2015

Summary Report (Version 0) - VIDAS UP Salmonella (SPT)
 bioMérieux

Results for VIDAS UP Salmonella method

ALTERNATIVE METHOD: VIDAS UP Salmonella - BPW 41.5°C / 18h
SX2 – 41.5°C / 6h SX2 – 41.5°C / 24h
Result Confirmation Confirmation
N° Result
Product ISO ChromID Result Concordance ChromID Result Concordance
Ech. U47-100 SPT XLD XLT4 SALSA ASAP Concordance SPT XLD XLT4 SALSA ASAP Concordance
6579/A1 RFV VT Salmonella VIDAS (ISO RFV VT Salmonella VIDAS (ISO
result (U47-100) result (U47-100)
Characteristic Confirmed Characteristic Confirmed Characteristic Confirmed Characteristic Confirmed Characteristic Confirmed SPT 6h 6579/A1) Characteristic Characteristic Characteristic Characteristic Characteristic SPT 24h 6579/A1)
colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies
1038 Hen faeces + + 10638 2,79 + +m + (1) +m + (1) +m + (1) +M + (1) +M + (1) + PA PA 9755 2,56 + + 1/2 +m +m +M +M + PA PA
+m +m
1039 Hen faeces + + 340 0,08 - - - - - - - - - - - - ND ND 865 0,22 - - - - - ND ND
(Salmo spp.) (Salmo spp.)
Guinea fowl
1078 + + 5191 1,36 + + m (H) + + m (H) + + m (H) + + M (H) + + M (H) + + PA PA 6707 1,76 + + 1/2 (H) + m (H) + m (H) + M (H) + M (H) + PA PA
faeces
1079 Guinea fowl faeces - - 322 0,08 - - (H) - - (M) - - (M) - - (M) - - (H) - - NA NA 278 0,07 - - (H) - (H) - (H) - (H) - (M) - NA NA
1080 Poultry faeces - - 323 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 389 0,10 - - (H) - (H) - (H) - (H) - (H) - NA NA
Faeces ground
1081 coop + + 9794 2,57 + + M (H) + + M (H) + + M (H) + + M (H) + + M (H) + + PA PA 8779 2,30 + + 1/2 (H) + M (H) + M (H) + P (H) + M (H) + PA PA
Faeces ground 330 / 0,08 / - (H) - (H) - (H) - (H) - (H) 351/ 0,09 / +/- ni / - +/- ni / -
1082 coop - - 324 0,08
-/-
- (2)
-
- (2)
-
- (2)
-
- (2)
-
- (2)
- - NA NA
326 0,08
-/- - (H) - (H) - (H)
(H) (H)
- NA NA
Bootsock ground
1083 coop + + 9576 2,51 + + 1/2 (H) + + 1/2 (H) + + M (H) + + M (H) + + m (H) + + PA PA 8930 2,34 + + m (H) + M (H) + M (H) + M (H) + M (H) + PA PA
Bootsock ground +/- ni / - +/- ni / -
1084 coop - - 332 0,08 - - (H) - - (H) - - (M) -
(L)
- - (H) - - NA NA 329 0,08 - - (H) - (H) - (H)
(H)
- (H) - NA NA
+ m (H)
Bootsock ground
1090 coop - - 317 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 326 0,08 - - (H) - (H) - (H) - (H) Citrobacter - NA NA
freundii
Bootsock dust
1091 chicken wall - - 324 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 326 0,08 - - (H) - (H) - (H) - (H) - (H) - NA NA
Chicken dry
1092 manure + + 9615 2,52 + + M (H) + + P (H) + + P (H) + + P (H) + + M (H) + + PA PA 8659 2,27 + + M (H) + P (H) + P (H) + P (H) + M (H) + PA PA
Bootsock turkey
1442 truck - - 346 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 326 0,08 - +/- ni /- (H) - (H) - (H) - (H) +/- ni /- (H) - NA NA
Bootsock turkey
1443 truck - - 360 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 343 0,09 - +/- ni / +/- (H) - (H) +/- ni / +/- (H) +/- ni / +/- (H) - (H) - NA NA
- (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H)
1444 Turkey faeces - - 231 0,08 -
- (2)
-
- (2)
-
- (2)
-
- (2)
-
- (2)
- - NA NA 209 0,05 -
- (2) - (2) - (2) - (2) - (2)
- NA NA
- (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H)
1445 Turkey faeces - - 261 0,06 -
- (2)
-
- (2)
-
- (2)
-
- (2)
-
- (2)
- - NA NA 234 0,06 -
- (2) - (2) - (2) - (2) - (2)
- NA NA
Bootsock
1727 hatchery - - 314 0,07 - - (M) - - (M) - - (L) - - (L) - - (L) - - NA NA 291 0,07 - - (H) - (H) - (H) - (H) - (H) - NA NA
Bootsock
1728 hatchery - - 315 0,07 - - (H) - - (H) - - (M) - - (M) - - (M) - - NA NA 326 0,07 - - (H) - (H) - (M) - (H) - (M) - NA NA
St - (L) St - (L) - (L) - (L) - (L) - St - (L) - St
1729 Poultry faeces
- - 226 0,05 -
St (2)
-
St (2)
-
St (2)
-
St (2)
-
St (2)
- - NA NA 231 0,05 -
St (2) St (2) St (2) St (2) St (2) - NA NA
2120 Poultry faeces - - 8786 2,19 + + M (H) + + M (H) + + M (H) + + P (H) + + P (H) + + PD PD 8667 2,16 + + M (H) + M (H) + M (H) + M (H) + P (H) + PD PD
2121 Poultry faeces + + 9746 2,43 + + M (H) + + M (H) + + M (H) + + P (H) + + P (H) + + PA PA 9446 2,35 + + M (H) + M (H) + M (H) + M (H) + P (H) + PA PA
2272 Poultry faeces + + 11653 3,13 + + m (H) + + 1/2 (H) + + M (H) + + P (H) + + M (H) + + PA PA 10673 2,86 + + 1/2 (H) + M (H) + M (H) + M (H) + M (H) + PA PA
- (M) - (H) - (M) - (M) - (H)
2281 Poultry faeces - - 63 0,01 -
- (2)
-
- (2)
-
- (2)
-
+/- ni / - (2)
-
- (2)
- - NA NA 57 0,01 - - (M) - (H) - (M) - (H) - (H) - NA NA
- - + m (H) + m ni (H) / +
2282 Poultry faeces - - 127 0,03 - - (M) - - (H) - - (H) - +/- ni (H) / +
(Oxidase +)
+ m ni (H) / +
(Oxidase +)
- NA NA 128 0,03 - - (H) - (H) - (H)
(oxydase +) (Oxidase +)
- NA NA
+ m ni (H) / +
- - +/- ni (H) / + - (H) - (H) + m ni (H) / +
2283 Poultry faeces + + 135 0,03 - - (M) - - (H) - - (H) - +/- ni (H) / +
(Oxidase +)
+/- ni (H) / +
(Oxidase +)
- ND ND 6106 1,64 +
(Salmo. Spp.) + m (2) + 1/2 (2)
(Oxidase +)
(Salmo spp.)
+ PA PA
+ 1/2 (2)
+/- m
1030 Pig faeces - - 318 0,08 - - - - - - - - - - - - NA NA 279 0,07 - - - -
(E. coli)
- - NA NA
- + ni / - - - -
1031 Pig faeces + + 10070 2,64 + -
+ (2) - (2)
- -
+ (2)
+ ni / - + (1) + ni /+ + (1) + PA PA 10922 2,87 +
+ (2) + (2)
+m +m +m + PA PA
Bootsock post
1320 weaning room + + 8877 2,33 + + m (H) + + 1/2 (M) + + m ni / + (L) + + m (H) + + m (M) + + PA PA 8776 2,30 + + m (M) + m (H) + m (M) + 1/2 (M) + 1/2 (M) + PA PA
Bootsock
1321 infirmary room + + 9135 2,40 + + m (H) + + M (M) + + M (M) + + m (H) + + m (M) + + PA PA 8937 2,34 + + m (M) + 1/2 (H) + m (M) + M (M) + M (H) + PA PA
1328 Bootsock ground + + 9497 2,49 + + m (H) + + M (H) + + M (H) + + M (H) + + 1/2 (H) + + PA PA 8935 2,34 + + m (H) + M (M) + M (H) + M (H) + 1/2 (M) + PA PA
+/- m ni / + (H) - (M)
+ m ni / + (H) - +/- (H) - - (H) +/- ni / + (H) - - (H) +m ni / - (M) +m ni / - (H) +m ni / - (H)
1370 Bootsock ground - + 2122 0,55 +
+/- (2) (oxydase +) - (2) (oxydase +) - (2)
-
- (2) Hafnia alvei + (2)
+ (2) + PD PA 1055 0,27 + +/- (2) (oxidase
- (2)
+/- (2)
- (2) + (2)
+ PD PA
+) (E. coli)
-
+/- ni / +/- (H) - (H) - (H) +/- ni / - (M) +/- ni / - (H)
1379 Pig faeces - - 297 0,07 - - (H) - - (H) - - (H) - +/- ni / + (H) (Citrobacter - (H) - - NA NA 293 0,07 -
- (2) - (2) +/- (2) +/- (2) - (2)
- NA NA
youngae)
1446 Bootsock sided pig + + 9903 2,60 + + m (H) + + m ni / + (H) + + m (H) + + m (H) + + m (H) + + PA PA 9151 2,40 + + 1/2 (H) + M (H) + M (H) + M (H) + M (H) + PA PA
1447 Bootsock sided pig - - 344 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 332 0,08 - - (H) - (H) - (H) - (H) - (H) - NA NA
- (H) - (H)
- - (H) - (H) +/- ni /+ (H)
1448 Pig faeces - - 347 0,09 - - (H) - - (H) - - (H) - +/- ni / + (H)
(E. coli)
- (H) - - NA NA 332 0,08 - + (2)
+ (2) + (2) + (2)
+ (2) - NA NA
(Salmo. Spp.)> (Salmo. Spp.)
- (H) +/- ni / +/- (H) - - (H) +/- ni / -(H) - (H)
1449 Pig faeces - - 300 0,07 -
- (2)
-
- (2) (E. coli) - (2)
-
- (2)
-
- (2)
- - NA NA 285 0,07 - - (H) - (H) - (H) - (H) - (H) - NA NA
- (H) - (H) - (H) +/- ni / -(H) - (H)
1450 Pig faeces - - 331 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 308 0,08 -
+/- (2) - (2) - (2) - (2) - (2)
- NA NA
- (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H) - (H)
1451 Pig faeces - - 300 0,07 -
- (2)
-
- (2)
-
- (2)
-
- (2)
-
- (2)
- - NA NA 299 0,07 -
- (2) - (2) - (2) - (2) - (2)
- NA NA
- (H) - (H) +/- ni / - (H) - (H)
- (H) +/- ni / +/- (H) - (H) +/- ni / +/- (H) - (H) - (H)
1452 Pig faeces - - 305 0,08 -
+ (2)
+
+ (2)
+
+ (2)
+
+ (2)
+
+ (2)
+ - NA NA 309 0,08 -
+/- (2)
+ (2) + (2) + (2) + (2) - NA NA
(Salmo. Spp.) (Salmo. Spp.) (Salmo. Spp.) (Salmo. Spp.)
Bootsock pig - (H) - (H) - (H) +/- ni / - (H) - (H)
1453 pregnant room - - 416 0,10 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 599 0,15 -
- (2) - (2) - (2) - (2) - (2)
- NA NA
Bootsock pig - (H) - (H) - (H) +/- ni / - (H) - (H)
1454 maternity room - - 349 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 309 0,08 -
- (2) - (2) - (2) - (2) - (2)
- NA NA
+ m (H) + m (H) + m (H)
2122 Bootsock sided pig - - 309 0,07 - - (H) - - (H) - - (H) - +/- ni /- (H) - +/- ni /- (H) - - NA NA 362 0,09 -
(oxydase +)
- (H) - (H)
(oxydase +) (oxydase +)
- NA NA
- -
2123 Pig faeces + + 317 0,07 - - (H) - +/-(H)
(E. coli)
- (H) - +/-(H)
(E. coli)
+/- ni /- (H) - - ND ND 11103 2,76 + + m (H) + m (H) + m (H) + M (H) + M (H) + PA PA

ADRIA Développement 153/185 December 22, 2015

Summary Report (Version 0) - VIDAS UP Salmonella (SPT)
 bioMérieux

ALTERNATIVE METHOD: VIDAS UP Salmonella - BPW 41.5°C / 18h

SX2 – 41.5°C / 6h SX2 – 41.5°C / 24h
Result Confirmation Confirmation
N° Result
Product ISO ChromID Result Concordance ChromID Result Concordance
Ech. U47-100 SPT XLD XLT4 SALSA ASAP Concordance SPT XLD XLT4 SALSA ASAP Concordance
6579/A1 RFV VT Salmonella VIDAS (ISO RFV VT Salmonella VIDAS (ISO
result (U47-100) result (U47-100)
Characteristic Confirmed Characteristic Confirmed Characteristic Confirmed Characteristic Confirmed Characteristic Confirmed SPT 6h 6579/A1) Characteristic Characteristic Characteristic Characteristic Characteristic SPT 24h 6579/A1)
colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies
2124 Pig swabherie - - 367 0,09 - - (H) - - (H) - - (H) - +/- ni /- (H) - - (H) - - NA NA 350 0,08 - - (H) - (H) - (H) - (H) - (M) - NA NA
2125 Pig swabherie - - 350 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 321 0,08 - - (H) - (H) - (H) - (H) - (M) - NA NA
2269 Pif faeces + + 7300 1,96 + + 2 (H) + + m (H) + + 1/2 (M) + + M (H) + + M (H) + + PA PA 10363 2,78 + + m (H) + m (H) + M (H) + M (H) + M (H) + PA PA
2270 Pig faeces - - 9576 2,57 + +/- (H) + + m (H) + + m (H) + + 1/2 (H) + + M (H) + + PD PD 9742 2,61 + + m (H) + m (H) + M (H) + M (H) + M (H) + PD PD
+ m ni +/- ni (H) / + + 1/2 (H) + M ni (H) / + + M (H)
2271 Pig faeces - - 221 0,05 - - (H) - +/- ni (H) / + + +/- ni (M) / + + +/- ni (H) / + +
(H) / +
+ - NA NA 357 0,09 - - (H)
(Salmo spp.) (Salmo spp.) (Salmo spp.) (Salmo spp.) - NA NA
Bootsock pig
2274 square + + 9397 2,52 + + 1/2 (H) + +/- ni (H) / + + + 1/2 (H) + + m (H) + + ni (H) / + + + PA PA 8915 2,39 + + 1/2 (H) + M (H) + M (H) + M (H) + 1/2 (H) + PA PA
Bootsock pig
2275 square + + 9267 2,49 + + 1/2 (H) + + M (H) + + 1/2 (H) + + 1/2 (H) + + 1/2 (H) + + PA PA 9564 2,57 + + 1/2 (H) + M (H) + M (H) + M (H) + M (H) + PA PA
1033 Bootsock coop + + 8832 2,32 + +p + (1) +p + (1) +p + (1) +p + (1) +p + (1) + PA PA 8725 2,29 + +p +p +p +p +p + PA PA
- -
1034 Pipped eggs + + 4817 1,26 +
+ (2) + (2)
+ ni / + + (1) + ni / + + (1) + ni / + + (1) + ni / + + (1) + PA PA 9091 2,38 + +m +m +M +M +m + PA PA
1085 Swab turkey - - 316 0,08 - St - - (L) - - (L) - - (L) - St - - NA NA 332 0,08 - - (H) - (H) - (L) - (L) St - NA NA
1086 Swab turkey + + 10372 2,72 + + M (H) + + M (H) + + M (H) + + M (H) + + M (H) + + PA PA 10286 2,7 + + M (H) + M (H) + M (H) + M (H) + M (H) + PA PA
1087 Water trough - - 333 0,08 - - (L) - - (L) - - (L) - - (L) - - (L) - - NA NA 326 0,08 - - (L) - (L) St - (L) - (L) - NA NA
Swab (hen
1089 environment) - - 335 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 385 0,10 - - (H) - (H) - (H) - (H) - (L) - NA NA
Swab (turkey
1437 environment) - - 382 0,10 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 322 0,08 - - (H) - (H) - (H) - (H) - (H) - NA NA
Swab (turkey
1438 environment) - - 362 0,09 - - (H) - +/- n / - (H) - - (H) - +/- n / - (H) - - (H) - - NA NA 320 0,08 - - (H) - (H) - (H) - (H) - (H) - NA NA
Swab (turkey - (H) - (H) - (H) +/- ni / - (H) - (H)
1439 environment) - - 341 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 329 0,08 -
- (2) - (2) - (2) - (2) - (2)
- NA NA
Swab (turkey - (H) - (H) - (H) - (H) - (H)
1440 environment) - - 348 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 328 0,08 -
- (2) - (2) - (2) - (2) - (2)
- NA NA
Swab (turkey
1441 environment) - - 352 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 363 0,09 - - (H) - (H) - (H) - (H) - (H) - NA NA
1730 Pipped eggs + + 9874 2,40 + + m (H) + + m (H) + + m (M) + + M (H) + + 1/2 (H) + + PA PA 8849 2,15 + + m (H) + 1/2 (H) + M (H) + M (H) + 1/2 (H) + PA PA
1731 Pipped eggs + + 9925 2,42 + + 1/2 (H) + + M (H) + + M (H) + + M (H) + + 1/2 (H) + + PA PA 8775 2,14 + + 1/2 (H) + 1/2 (H) + M (H) + 1/2 (H) + m (H) + PA PA
- (H) - (H) - (H) - (H)
1732 Pipped eggs
+ + 8516 2,07 +
+ (2)
+
+ (2)
+ + 2 ni / + +
+ (2)
+
+ (2)
+ + PA PA 9434 2,30 + + 1/2 (H) + m (H) + m (H) + m (H) + m (H) + PA PA
1733 Water hatchery + + 10094 2,46 + + P (H) + + P (H) + + P (H) + + P (H) + + P (H) + + PA PA 9697 2,36 + + P (H) + P (H) + P (H) + P (H) + P (H) + PA PA
1734 Water hatchery - - 9448 2,30 + + P (H) + + P (H) + + P (H) + + P (H) + + P (H) + + PD PD 9238 2,25 + + P (H) + P (H) + P (H) + P (H) + P (H) + PD PD
Water poultry +/- (H)
2276 trough - - 137 0,03 - St - St - St - St - St - - NA NA 138 0,03 -
(Oxidase +)
- (H) St St St - NA NA
+/- ni / + +/- ni / +
2277 Dust perch coop - - 141 0,03 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 148 0,03 - - (H) - (H) - (H)
(Oxidase +) (Oxidase +)
- NA NA
2278 Dust pigsty - - 140 0,03 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 162 0,04 - - (H) - (H) - (H) - (H) - (H) - NA NA
- - + m (H) + m (H)
2279 Dust coop + + 139 0,03 - - (H) - - (H) - - (M) - +/- ni (H) / +
(Oxidase +)
+ m ni (H) / +
(Oxidase +)
- ND ND 160 0,04 - - (H) - (H) - (H)
(oxydase +) (oxydase +)
- ND ND
Swab (Poultry St St St St St St St St St St
2284 environment) - - 141 0,03 -
St (2)
-
St (2)
-
St (2)
-
St (2)
-
St (2)
- - NA NA 132 0,03 -
St (2) St (2) St (2) St (2) St (2)
- NA NA
Dusts (Poultry
2285 environment) + + 10007 2,69 + + M (H) + + M (H) + + M (H) + + P (H) + + M (H) + + PA PA 9208 2,47 + + M (H) + M (H) + M (H) + M (H) + 1/2 (H) + PA PA
Swab (Poultry
2286 environment) - - 147 0,03 - St - St - St - St - St - - NA NA 143 0,03 - St St St St St - NA NA
Swab door pig
1035 square + + 8893 2,33 + +p + (1) +p + (1) +p + (1) +p + (1) +p + (1) + PA PA 8662 2,27 + +p +p +p +p +p + PA PA
Swab wall pig
1036 square + + 320 0,08 - St - St - St - St - St - - ND ND 322 0,08 - St St St St St - ND ND
Swab manger pig
1037 square + + 9522 2,5 + +m + (1) +m + (1) +m + (1) + 1/2 + (1) +m + (1) + PA PA 9344 2,45 + + 1/2 +m + 1/2 +M +m + PA PA
Dust pregnant
1322 room - + 9639 2,53 + + m ni / + (H) + + m ni / + (H) + + m ni / + (H) + + m (H) + + m (M) + + PD PA 8601 2,26 + + m (M) + 1/2 (H) + M (H) + 1/2 (H) + 1/2 (H) + PD PA
Dust infirmary
1323 room + + 10221 2,68 + + 1 ni / + (H) + + m ni / + (H) + +/- ni / + (M) + + m ni / + (H) + + m ni / + (M) + + PA PA 8689 2,28 + + m (H) + m (H) + m ni (H) + m (M) + m (H) + PA PA
Water pig - (M) +/- ni / - (H)
1324 maternity + + 7358 1,93 +
+ (2)
+
+ (2)
+ +/- ni / + (M) + +/- ni / + (M) + + 2 (M) + + PA PA 8693 2,28 + + m (H) + m (M) + m ni (M) + m (M) + m (H) + PA PA
Water trough
1325 pigsty + + 8674 2,28 + + m (H) + + 1/2 (H) + + M (M) + + M (H) + + 1/2 (M) + + PA PA 8325 2,18 + + m (H) + M (M) + M (H) + M (H) + M (H) + PA PA
Swab wall pig
1326 square + + 9393 2,46 + + m (H) + + m (H) + + m (H) + + m ni / + (H) + + m (M) + + PA PA 8943 2,35 + + m (H) + M (M) + M (H) + M (H) + M (M) + PA PA
1327 Pig swab + + 9119 2,39 + + m (H) + + m (H) + + m (H) + + 1/2 (H) + + m (H) + + PA PA 9215 2,42 + + m (H) + M (M) + M (H) + M (H) + M (M) + PA PA
-
Swab nipple
1369 drough - - 396 0,10 - - (H) - 2 +/- / - (H) - + m ni / + (H) Citrobacter +/- / - (H) - - (H) - - NA NA 328 0,08 - - (H) - (M) + 1/2 ni / + (H) - (H) - (H) - NA NA
youngae
-
- (H) +m ni / - (M) - (M)
1371 Pig swab - - 357 0,09 - - (H) - - (H) - +/- ni / - (H) - +/- m (H) Citrobacter - (H) - - NA NA 343 0,09 -
-(2)
+m ni / - (H) +m ni / - (H)
+ (2) -(2)
- NA NA
youngae
Swab door pig - + m ni/+ (M) +/- ni/- (M) - (H)
1372 square - - 343 0,09 - + ni / +/- (H)
(oxydase +)
- (H) - - (H) - +/-1ni / - (H) - - (H) - - NA NA 337 0,08 -
+/- (2)
+ m ni/- (M) + m (M)
- (2) - (H)
- NA NA
1373 Water drough - - 318 0,08 - - (H) - - (H) - - (H) - - (H) - - (M) - - NA NA 362 0,09 - - (H) - (M) - (M) - (H) - (M) - NA NA
1374 Water drough - - 382 0,10 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 342 0,09 - - (H) - (M) + 1 ni/- (H) - (H) - (H) - NA NA
Swab maternity
1375 room - - 334 0,08 - - (H) - - (H) - - (H) - +/- ni / - (H) - - (H) - - NA NA 530 0,13 - - (H) - (H) - (M) +/- ni / - (M) - (H) - NA NA
Swab post
1376 weaning - - 373 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 403 0,10 - - (H) - (H) - (M) - (H) - (H) - NA NA
Bootsock pig
1377 square + + 361 0,09 - +/- ni / - (H) - - (H) - - (H) - - (H) - - (H) - - ND ND 332 0,08 - - (H) - (H) - (H) - (H) +/- ni /- (H) - ND ND
1378 Swab pig - - 322 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 338 0,08 - +/- ni / +/- (H) - (H) - (H) - (H) - (M) - NA NA
2126 Swab pig porc - - 359 0,08 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 373 0,09 - - (H) - (H) - (H) - (H) - (M) - NA NA
2127 Swab pig porc - - 378 0,09 - - (H) - - (H) - - (H) - - (H) - - (H) - - NA NA 378 0,09 - - (H) - (H) - (H) - (H) - (H) - NA NA
Swab (pig
2273 environment) - - 145 0,03 - - (M) - - (H) - - (M) - - (H) - - (H) - - NA NA 167 0,04 - - (H) - (H) - (H) - (H) - (H) - NA NA

ADRIA Développement 154/185 December 22, 2015

Summary Report (Version 0) - VIDAS UP Salmonella (SPT)
 bioMérieux

Results for VIDAS UP Salmonella method after storage of SX2 broth for 72 h at 4°C

ALTERNATIVE METHOD: VIDAS UP Salmonella - BPW 41.5°C / 18h

SX2 6h – Storage for 72 h at 4°C SX2 24h – Storage for 72 h at 4°C
Result Result Confirmation Confirmation Concor- Concor-
Sample Product ChromID Result Concordance ChromID Result
ISO6579/A1 U47-100 SPT test XLD XLT4 SALSA ASAP Concordance SPT test XLD XLT4 SALSA ASAP dance dance
RFV VT Salmonella VIDAS (ISO RFV VT Salmonella VIDAS
result (U47-100) result (ISO (U47-
Characteristic Characteristic Characteristic Characteristic Characteristic SPT 6h 6579/A1) Characteristic Characteristic Characteristic Characteristic Characteristic SPT 24h
colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies
6579/A1) 100)
1038 Hen faeces + + 9811 2,57 + +m +m +m +M +M + PA PA 9481 2,49 + +m + 1/2 +M +M +P + PA PA
+m +m
1039 Hen faeces + + 278 0,07 - - - - - - - ND ND 806 0,21 - - - - - ND ND
(Salmo. Spp.) (Salmo. Spp.)
Guinea fowl
1078 + + 7685 2,02 + + m (H) + m (M) + m (M) + m (H) + m (M) + PA PA 7691 2,02 + + m (H) + m (H) + m (H) + m (H) + m (H) + PA PA
faeces
1079 Guinea fowl faeces - - / / / / / / / / / / / / / / / / / / / / / /
1080 Poultry faeces - - / / / / / / / / / / / / / / / / / / / / / /
Faeces ground
1081 + + 9075 2,38 + + m (M) + m (M) + m (M) + m (M) + m (M) + PA PA 8749 2,30 + + M (H) + M (H) + M (H) + M (H) + M (H) + PA PA
coop
Faeces ground - (H) - (H) - (H) - (H) - (H)
1082 - - 335 0,08 - - NA NA 322 0,08 - - (H) - (H) - (H) - (H) - (H) - NA NA
coop - (2) - (2) - (2) - (2) - (2)
Bootsock ground
1083 + + 9450 2,48 + + m (H) + 1/2 (M) + M (M) + M (M) + M (M) + PA PA 9077 2,38 + + m (H) + M (H) + M (H) + M (H) + M (H) + PA PA
coop
Bootsock ground
1084 - - / / / / / / / / / / / / / / / / / / / / / /
coop
Bootsock ground
1090 - - / / / / / / / / / / / / / / / / / / / / / /
coop
Bootsock dust
1091 - - / / / / / / / / / / / / / / / / / / / / / /
chicken wall
Chicken dry
1092 + + 9130 2,4 + + M (H) + P (H) + P (H) + P (H) + P (H) + PA PA 8539 2,24 + + M (H) + P (H) + P (H) + P (H) + P (H) + PA PA
manure
Bootsock turkey
1442 - - / / / / / / / / / / / / / / / / / / / / / /
truck
Bootsock turkey +/- (H) - (H) - (L) - (M) - (M)
1443 - - / / / / / / / / / / / 311 0,08 - - NA NA
truck +/- (2) - (2) - (2) - (2) - (2)
- (M) - (M) - (M) - (H) - (M) - (M) - (H) - (L) - (M) - (L)
1444 Turkey faeces - - 210 210 - - NA NA 233 0,06 - - NA NA
- (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2)
- (M) - (H) - (H) - (H) - (H) - (H) - (H) - (M) - (M) - (H)
1445 Turkey faeces - - 316 316 - - NA NA 232 0,06 - - NA NA
- (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2)
Bootsock
1727 / / / / / / / / / / / / / / / / / / / / / /
hatchery - -
Bootsock
1728 / / / / / / / / / / / / / / / / / / / / / /
hatchery - -
1729 Poultry faeces - - 233 0,05 - - St - (L) - St - St - St - NA NA 259 0,06 - - St - (L) - St - (L) - St - NA NA
2120 Poultry faeces - - 9107 2,27 + + M (H) + M (H) + M (H) + P (H) + P (H) + PD PD 9109 2,27 + + M (H) + M (H) + M (H) + M (H) + P (H) + PD PD
2121 Poultry faeces + + 9587 2,39 + + M (H) + M (H) + M (H) + P (H) + P (H) + PA PA 9462 2,35 + + M (H) + M (H) + M (H) + M (H) + P (H) + PA PA
2272 Poultry faeces + + 11229 3,01 + + 1/2 (H) + M (H) + M (H) + M (H) + M (H) + PA PA 10497 2,82 + + 1/2 (M) + 1/2 (M) + 1/2 (L) + 1/2 (L) + 1/2 (L) + PA PA
- (H) - (H) - (M) - (M) - (M)
2281 Poultry faeces - - 65 0,01 - - (H) - (H) - (H) - (L) - (L) - NA NA 74 0,01 - - NA NA
- (2) - (2) - (2) - (2) - (2)
+ m ni / + + m ni / +
2282 Poultry faeces - - 145 0,03 - - (M) - (H) - (H) - NA NA / / / / / / / / / / /
(Oxidase +) (Oxidase +)
+/- m ni (H)
+ m ni / + + m ni / + - (H) - (H) - (H) +/- m ni (H) / +
2283 Poultry faeces + + 159 0,04 - - (H) - (H) - (H) - ND ND 6097 1,63 + /+ + PA PA
(Oxidase +) (Oxidase +) + (2) + (2) + (2) + (2)
+ (2)
1030 Pig faeces - - / / / / / / / / / / / / / / / / / / / / / /
- - - +m 1 ni (1 -
1031 Pig faeces + + 10196 2,68 + +/- ni / + + PA PA 10911 2,86 + +m +m +m + PA PA
+ (2) + (2) + (2) (1 colony) colony) / + - (2)
Bootsock post
1320 + + 8786 2,30 + + m (H) + m (H) + m (H) + m (H) + m (H) + PA PA 8685 2,28 + + m (H) + 1/2 (H) + 1/2 (H) + 1/2 (H) + m (H) + PA PA
weaning room
Bootsock
1321 + + 8776 2,30 + + m (H) + M (H) + M (H) + M (H) + P (H) + PA PA 8679 2,28 + + m (H) + M (H) + M (H) + M (H) + M (H) + PA PA
infirmary room
1328 Bootsock ground + + 8980 2,36 + + m (H) + M (H) + M (H) + M (H) + 1/2 (H) + PA PA 8879 2,33 + + 1/2 (H) + 1/2 (H) +M (H) + 1/2 (H) + 1/2 (H) + PA PA
-H -H -H -H -H +/- m (H) +ni /- m (H) +1 ni / + (H) - (H) - (H)
1370 Bootsock ground - + 969 0,25 + + PD PA 988 0,25 + + PD PA
+/- (2) - (2) - (2) - (2) + (2) +/- (2) - (2) +/- (2) - (2) + (2)
1379 Pig faeces - - / / / / / / / / / / / 300 0,07 - - (M) - (H) - (H) - (H) - (H) - NA NA
1446 Bootsock sided pig + + 9827 9827 + + m (H) + m (H) + 1/2 (H) + m (H) + m (H) + PA PA 9125 2,39 + + 1/2 (M) + M (H) + M (H) + M (H) + M (H) + PA PA
1447 Bootsock sided pig - - / / / / / / / / / / / / / / / / / / / / / /
- (M) + (2) + m (H) +
+/- (M) + (2) - (M) + (2) - (M) + (2)
1448 Pig faeces - - / / / / / / / / / / / 330 0,08 - (Salmo. (2) (Salmo. - NA NA
(Salmo. Spp.) (Salmo. Spp.) (Salmo. Spp.)
Spp.) Spp.)
- (M) +/- ni / - (H) - (H) +/- ni / - (H) - (H)
1449 Pig faeces - - 294 0,07 - - NA NA / / / / / / / / / / /
- (2) - (2) - (2) - (2) - (2)

ADRIA Développement 155/185 December 22, 2015

Summary Report (Version 0) - VIDAS UP Salmonella (SPT)
 bioMérieux

ALTERNATIVE METHOD: VIDAS UP Salmonella - BPW 41.5°C / 18h

SX2 6h – Storage for 72 h at 4°C SX2 24h – Storage for 72 h at 4°C
Result Result Confirmation Confirmation Concor- Concor-
Sample Product ChromID Result Concordance ChromID Result
ISO6579/A1 U47-100 SPT test XLD XLT4 SALSA ASAP Concordance SPT test XLD XLT4 SALSA ASAP dance dance
RFV VT Salmonella VIDAS (ISO RFV VT Salmonella VIDAS
result (U47-100) result (ISO (U47-
Characteristic Characteristic Characteristic Characteristic Characteristic SPT 6h 6579/A1) Characteristic Characteristic Characteristic Characteristic Characteristic SPT 24h
colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies
6579/A1) 100)
- (M) - (M) - (M) - (M) - (M)
1450 Pig faeces - - / / / / / / / / / / / 295 0,07 - - NA NA
+/- (2) - (2) - (2) - (2) - (2)
- (H) - (H) - (H) - (H) - (H) - (H) - (M) - (M) - (M) - (H)
1451 Pig faeces - - 306 0,08 - - NA NA 313 0,08 - - NA NA
- (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2) - (2)
- (H) - (H) + 2 ni /+ (H) - (H) - (H)
1452 Pig faeces - - 317 0,08 - - NA NA / / / +/- ni (2) + (2) + (2) + (2) + (2) / / /
+ (2) + (2) + (2) + (2) + (2)
Bootsock pig - (M) - (M) - (L) - (H) - (L)
1453 - - / / / / / / / / / / / 364 0,09 - - NA NA
pregnant room - (2) - (2) - (2) - (2) - (2)
Bootsock pig - (M) - (H) - (L) +/- ni / - (H) - (H)
1454 - - / / / / / / / / / / / 337 0,08 - - NA NA
maternity room - (2) - (2) - (2) - (2) - (2)
+ m (H) + m (H) + m (H) + m (H) + m (H) + m (H)
2122 Bootsock sided pig - - 332 0,08 - - (H) - (H) - NA NA 306 0,07 - - (H) - (H) - NA NA
(oxydase -) (oxydase -) (oxydase -) (oxydase +) (oxydase +) (oxydase +)
2123 Pig faecess + + 345 0,08 - - (H) - (H) - (H) - (H) - (H) - ND ND 11004 2,74 + + m (H) + m (H) + m (H) + M (H) + M (H) + PA PA
2124 Pig swabherie - - / / / / / / / / / / / / / / / / / / / / / /
2125 Pig swabherie - - / / / / / / / / / / / / / / / / / / / / / /
2269 Pig faces + + 9635 2,59 + + m (H) + m (H) + 1/2 (H) + M (H) + M (H) + PA PA 10735 2,88 + + m (H) + m (H) + m (L) + m (L) + m (L) + PA PA
2270 Pig faeces - - 11286 3,03 + + m (H) + m (H) + m (H) + M (H) + M (H) + PD PD 11182 3,00 + + m (H) + m (H) + M (H) + M (H) + M (H) + PD PD
+ m ni (H)/ + + m ni (H) / + + m ni (H) / +
2271 Pig faeces - - 457 0,12 - - (H) - (H) - NA NA 951 0,25 + - (H) + m (H) + m (H) + M (H) + M (H) + PD PD
(Salmo spp.) (Salmo spp) (Salmo spp)
Bootsock pig
2274 + + 9533 2,56 + + 1/2 (H) + m (H) + m (H) + m (H) + m (H) + PA PA 9235 2,48 + + 1/2 (M) + 1/2 (M) + M (M) + M (M) + M (M) + PA PA
square
Bootsock pig
2275 + + 9690 2,60 + + 1/2 (H) + M (H) + M (H) + M (H) + m (H) + PA PA 8650 2,32 + + 1/2 (M) + 1/2 (M) + M (L) + M (L) + M (L) + PA PA
square
1033 Bootsock coop + + 8522 2,24 + +p +p +p +p +p + PA PA 9191 2,41 + +p +p +p +p +p + PA PA
- +m
1034 Pipped eggs + + 5800 1,52 + +/- ni / + + m ni / + + m ni / + + PA PA 8975 2,35 + +m +m +M +M + 1/2 + PA PA
+ (2) (1 colony)
Swab (turkey
1085 - - / / / / / / / / / / / / / / / / / / / / / /
environment)
Swab (turkey
1086 + + 10099 2,65 + + m (H) + m (H) + m (H) + m (H) + m (H) + PA PA 9857 2,59 + + M (H) + M (H) + M (H) + M (H) + M (H) + PA PA
environment)
1087 Water trough - - / / / / / / / / / / / / / / / / / / / / / /
Swab (Hen
1089 - - / / / / / / / / / / / / / / / / / / / / / /
environment)
Swab (turkey
1437 - - / / / / / / / / / / / / / / / / / / / / / /
environment)
Swab (turkey
1438 - - / / / / / / / / / / / / / / / / / / / / / /
environment)
Swab (turkey - (H) - (H) - (H) - (M) - (M)
1439 - - / / / / / / / / / / / 306 0,08 - - NA NA
environment) - (2) - (2) - (2) - (2) - (2)
Swab (turkey - (H) - (H) - (M) - (H) - (M)
1440 - - / / / / / / / / / / / 282 0,07 - - NA NA
environment) - (2) - (2) - (2) - (2) - (2)
Swab (turkey
1441 - - / / / / / / / / / / / / / / / / / / / / / /
environment)
1730 Pipped eggs + + 9078 2,21 + + m (H) + m (H) + 1/2 (H) + M (H) + 1/2 (H) + PA PA 9260 2,25 + + m (H) + m (H) + M (H) + M (H) + M (H) + PA PA
1731 Pipped eggs + + 8758 2,13 + + 1/2 (H) + M (H) + M (L) + M (L) + M (H) + PA PA 9429 2,29 + + 1/2 (H) + 1/2 (H) + M (H) + M (H) + 1/2 (H) + PA PA
1732 Pipped eggs + + 8394 2,04 + +/- ni (H) +/- ni (H) +/- ni (H) +/- ni (H) - (H) + PA PA 9738 2,37 + + m (H) + m (H) + 1/2 (H) + m (H) + m (H) + PA PA
1733 Water hatchery + + 9202 2,24 + + P (H) + P (H) + P (H) + P (H) + P (H) + PA PA 9469 2,30 + + P (H) + P (H) + P (H) + P (H) + P (H) + PA PA
1734 Water hatchery - - 8396 2,04 + + P (H) + P (H) + P (H) + P (H) + P (H) + PD PD 9030 2,20 + + P (H) + P (H) + P (H) + P (H) + P (H) + PD PD
Water poultry
2276 - - / / / / / / / / / / / / / / / / / / / / / /
trough
2277 Dust perch coop - - / / / / / / / / / / / / / / / / / / / / / /
- (H) - (H) - (H) - (H) - (H)
2278 Dust pigsty - - 159 0,04 - - (H) - (H) - (H) - (H) - (H) - NA NA 175 0,04 - - NA NA
- (2) - (2) - (2) - (2) - (2)
+/- ni (H) /
+ m ni / + + m (H) + m (H) + m (H)
2279 Dust coop + + 155 0,04 - +/- - (H) - (H) - (H) - ND ND 142 0,03 - - (H) - (H) - ND ND
(Oxidase +) (oxidase +) (oxidase +) (oxidase +)
(Oxidase +)
Swab (Poultry St St St St St St St St St St
2284 - - 131 0,03 - - NA NA 145 0,03 - - NA NA
environment) St (2) St (2) St (2) St (2) St (2) St (2) St (2) St (2) St (2) St (2)
Dusts (Poultry
2285 + + 9571 2,57 + + M (H) + M (H) + M (H) + M (H) + M (H) + PA PA 9357 2,51 + + M (M) + M (M) + 1/2 (M) + M (L) + M (L) + PA PA
environment)
Swab (Poultry
2286 - - / / / / / / / / / / / / / / / / / / / / / /
environment)
Swab door pig
1035 + + 9207 2,42 + +p +p +p +p +p + PA PA 8981 2,36 + +p +p +p +p +p + PA PA
square
Swab wall pig
1036 + + 328 0,08 - St St St St St - ND ND 339 0,08 - St St St St St - ND ND
square

ADRIA Développement 156/185 December 22, 2015

Summary Report (Version 0) - VIDAS UP Salmonella (SPT)
 bioMérieux

ALTERNATIVE METHOD: VIDAS UP Salmonella - BPW 41.5°C / 18h

SX2 6h – Storage for 72 h at 4°C SX2 24h – Storage for 72 h at 4°C
Result Result Confirmation Confirmation Concor- Concor-
Sample Product ChromID Result Concordance ChromID Result
ISO6579/A1 U47-100 SPT test XLD XLT4 SALSA ASAP Concordance SPT test XLD XLT4 SALSA ASAP dance dance
RFV VT Salmonella VIDAS (ISO RFV VT Salmonella VIDAS
result (U47-100) result (ISO (U47-
Characteristic Characteristic Characteristic Characteristic Characteristic SPT 6h 6579/A1) Characteristic Characteristic Characteristic Characteristic Characteristic SPT 24h
colonies colonies colonies colonies colonies colonies colonies colonies colonies colonies
6579/A1) 100)
Swab manger pig
1037 + + 9212 2,42 + +m +m +m +m +m + PA PA 9410 2,47 + +m + 1/2 +M +m + 1/2 + PA PA
square
Dust pregnant
1322 - + 9616 2,52 + - (H) + m (H) + m (H) + m (H) + m (H) + PD PA 8558 2,24 + + m (H) + 1/2 (H) + 1/2 (H) + 1/2 (H) + m (H) + PD PA
room
Dust infirmary - (H)
1323 + + 10015 2,63 + + 1 m (H) + m (H) + m (H) + m (H) + PA PA 8691 2,28 + + 1 m (H) + m (H) + m (H) + m (H) + m (H) + PA PA
room - (2)
Water pig -H -H -H -H -H
1324 + + 8868 2,33 + + PA PA 8744 2,29 + + m (H) + m (H) + m (H) + m (H) + m (H) + PA PA
maternity + (2) + (2) + (2) + (2) + (2)
Water trough
1325 + + 8648 2,27 + + 1/2 (H) + M (H) + M (H) + M (H) + 1/2 (H) + PA PA 8722 2,29 + + 1/2 (H) + 1/2 (H) + M (H) + M (H) + M (H) + PA PA
pigsty
Swab wall pig
1326 + + 9132 2,40 + + m (H) + m (H) + m (H) + m (H) + m (H) + PA PA 8711 2,29 + + m (H) + 1M (H) + 1/2 (H) +M (H) + 1/2 (H) + PA PA
square
1327 Pig swab + + 9378 2,46 + + m (H) + m (H) + 1/2 (H) + m (H) + m (H) + PA PA 8459 2,22 + + 1/2 (H) +M (H) +M (H) +M (H) + 1/2 (H) + PA PA
1369 Swab nipple drough - - / / / / / / / / / / / / / / / / / / / / / /
1371 Pig swab - - / / / / / / / / / / / 340 0,08 - - (H) - (H) +/- ni / +m (H) - (H) - (H) - NA NA
Swab door pig + ni m / +
1372 - - / / / / / / / / / / / 345 0,09 - +/- m (H) + ni m / - (H) + ni m / - (H) - (H) - NA NA
square (H)
1373 Water drough - - / / / / / / / / / / / / / / / / / / / / / /
1374 Water drough - - / / / / / / / / / / / / / / / / / / / / / /
Swab maternity
1375 - - / / / / / / / / / / / / / / / / / / / / / /
room
1376 Swab post weaning - - / / / / / / / / / / / / / / / / / / / / / /
Bootsock pig
1377 + + 143 0,03 - - (H) - (H) - (H) - (H) - (H) - ND ND 136 0,03 - - (M) - (M) - (L) - (M) - (M) - ND ND
square
1378 Swab pig - - / / / / / / / / / / / / / / / / / / / / / /
2126 Swab pig - - / / / / / / / / / / / / / / / / / / / / / /
2127 Swab pig - - / / / / / / / / / / / / / / / / / / / / / /
2273 Dust pig square - - / / / / / / / / / / / / / / / / / / / / / /

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Summary Report (Version 0) - VIDAS UP Salmonella (SPT)
 bioMérieux

Appendix 9 – Relative detection level – raw data

(Extension study – Primary production samples)
(Study realised by ADRIA Développement in 2012)

Legend:
St: sterile plate (no colony present)
- : presence of background flora on the agar plate but no characteristic colony
+1/2 : 50% of the target
+m : minority target
+M : majority target
+p : pure culture of the target germ
(L) : low total load on the plate
(M) : medium load on the plate
(H) : high total load on the plate

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VIDAS UP Salmonella (SPT)
 bioMérieux

Poultry faeces
Salmonella Agona Ad1306

ISO 6579 -Appendix D  U47-100 BPW 41.5°C / 18h

Sampl Result Voie MKTTn Voie MSRV SX2 - 41,5°C / 6h SX2 - 41,5°C / 24h
Inoculation XLD ASAP Positives Positives Positives Positives
e Level ISO 6579 XLD XLD ASAP Result ASAP Result ASAP Result
level MSRV / / Test / Test /
N°. Presump. Presump. Appendix Presump. MSRV Presump. Presump. U47-100 RFV TV Presump. VIDAS RFV TV Presump. VIDAS
total total Result total result total
colonies colonies D colonies colonies colonies colonies SPT 6h colonies SPT 24h
2183 - / / - - - / / - 261 0,06 - - (H) - 236 0,05 - - (H) -
2184 - / / - - - / / - 245 0,06 - - (H) - 227 0,05 - - (H) -
2185 +/- - - - - +/- - - - 266 0,06 - - (H) - 230 0,05 - - (H) -
0 / 0/6 0/6 0/6 0/6
2186 - / / - - - / / - 272 0,06 - - (H) - 239 0,05 - - (H) -
2187 - / / - - - / / - 254 0,06 - - (H) - 228 0,05 - - (H) -
2188 - / / - - - / / - 260 0,06 - - (H) - 220 0,05 - - (H) -
2189 - / / - - - / / - 249 0,06 - - (H) - 225 0,05 - - (H) -
2190 - / / - - - / / - 255 0,06 - - (H) - 240 0,05 - - (H) -
2191 + - - - - + - - - 1703 0,41 + + m (H) + 2286 0,56 + + 1/2 (H) +
1 0,3 0/6 0/6 1/6 1/6
2192 + - - - - + - - - 250 0,06 - - (H) - 217 0,05 - - (H) -
2193 + - - - - + - - - 248 0,06 - - (H) - 230 0,05 - - (H) -
2194 - / / - - - / / - 260 0,06 - - (H) - 227 0,05 - - (H) -
2195 - / / - - - / / - 241 0,05 - - (H) - 219 0,05 - - (H) -
2196 +/- - - - + +/- - - - 1093 0,26 + + m (H) + 1258 0,30 + + 1/2 (H) +
2197 + - - - - + - - - 233 0,05 - - (H) - 238 0,05 - - (H) -
2 0,6 1/6 1/6 3/6 3/6
2198 + - - - - + - - - 247 0,06 - - (H) - 230 0,05 - - (H) -
2199 + - - - - + - - - 8556 2,10 + + m (H) + 10957 2,69 + + P (H) +
2200 + +P +P + - + +P +P + 10194 2,50 + + m (H) + 10199 2,50 + + M (H) +
2201 - / / - - - / / - 9630 2,36 + + m (H) + 9761 2,39 + + M (H) +
2202 + +P +P + - + +P +P + 254 0,06 - - (H) - 230 0,05 - - (H) -
2203 + - - - - + - - - 246 0,06 - - (H) - 223 0,05 - - (H) -
3 1,2 4/6 4/6 2/6 2/6
2204 + - + 1/2 + - + - + 1/2 + 2673 0,65 + + m ni / + (H) + 1927 0,47 + + m (H) +
2205 + + 1/2 +M + - + + 1/2 +M + 253 0,06 - - (H) - 236 0,05 - - (H) -
2206 + +P +P + - + +P +P + 246 0,06 - - (H) - 229 0,05 - - (H) -
2207 + +P +P + - + +P +P + 9494 2,33 + + M (H) + 9603 2,35 + + M (H) +
2208 + +M +P + - + +M +P + 221 0,05 - - (H) - 222 0,05 - - (H) -
2209 + + 1/2 + 1/2 + - + + 1/2 + 1/2 + 261 0,06 - - (H) - 222 0,05 - - (H) -
4 2,9 6/6 6/6 3/6 3/6
2210 + +m + 1/2 + +/- + +m + 1/2 + 244 0,06 - - (H) - 227 0,05 - - (H) -
2211 + +P +P + - + +P +P + 9174 2,25 + + m (H) + 9595 2,35 + + M (H) +
2212 + +P +P + - + +P +P + 10770 2,64 + + m (H) + 10289 2,52 + + m (H) +

Level Inoculation level IC Méthode Negative Positive Total

0 0 / Reference 6 0 6
Alternative 6 0 6
Total 12 0 12
1 0,3 [0 ; 2] Reference 6 0 6
Alternative 5 1 6
Total 11 1 12
2 0,6 [0 ; 2] Reference 5 1 6
Alternative 3 3 6
Total 8 4 12
3 1,2 [0 ; 4] Reference 2 4 6
Alternative 4 2 6
Total 6 6 12
4 2,9 [2 ; 7] Reference 0 6 6
Alternative 3 3 6
Total 3 9 12


Analyses performed according to the COFRAC accreditation
ADRIA Développement 159/185 December 22, 2015
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VIDAS UP Salmonella (SPT)
 bioMérieux

Appendix 10 – Inclusivity: results (Extension study – Primary production samples)

(Study realised by ADRIA Développement in 2012)
St : sterile

Supplemented BPW without faeces

Supplemented BPW 41.5°C / 18h
without faeces
Strain Reference Inoculation SX2 41.5°C / 6h SX2 41.5°C / 24h
level Result ChromID Result ChromID
RFV VT ASAP RFV VT ASAP
UFC/225ml SPT test Salmonella SPT test Salmonella
1. Salmonella Agona A00V38 5 350 0,08 - St St 343 0,08 - St St
2. Salmonella Anatum 6140 29 248 0,06 - St St 262 0,06 - St St
3. Salmonella arizonae SIIIa 51:z4,z23:- CIP 5523 49 336 0,08 - St St 317 0,07 - St St
4. Salmonella arizonae SIIIa 50 ;z4 ;z23 CIP 5526 5 346 0,08 - St St 340 0,08 - St St
5. Salmonella diarizonae SIIIb 38:IV:z53 Ad451 51 402 0,09 - St St 325 0,07 - St St
6. Salmonella diarizonae SIIIb 61:-:,1,5,7 Ad1280 3 339 0,08 - St St 341 0,08 - St St
7. Salmonella Blockley Ad 923 3 311 0,07 - St St 346 0,08 - St St
8. Salmonella Bovismorbificans 728 4 350 0,08 - St St 348 0,08 - St St
9. Salmonella Braenderup 178 4 343 0,08 - St St 343 0,08 - St St
10. Salmonella BrandeN°urg Ad 351 5 374 0,09 - St St 345 0,08 - St St
11. Salmonella Bredeney 396 1 371 0,09 - St St 356 0,08 - St St
12. Salmonella Cerro Ad 689 5 354 0,08 - St St 341 0,08 - St St
13. Salmonella Cremieu 230 4 367 0,08 - St St 348 0,08 - St St
14. Salmonella Derby Ad 1093 3 371 0,09 - St St 352 0,08 - St St
15. Salmonella Dublin Ad 529 61 251 0,06 - St St 250 0,06 - St St
16. Salmonella Enteritidis Ad 926 5 357 0,08 - St St 326 0,07 - St St
17. Salmonella Gallinarum Ad 300 38 328 0,08 - St St 325 0,07 - St St
18. Salmonella Give 436 5 368 0,08 - St St 338 0,08 - St St
19. Salmonella Hadar 35 1 373 0,09 - St St 335 0,08 - St St
20. Salmonella Havana Ad 930 4 342 0,08 - St St 332 0,08 - St St
21. Salmonella Heidelberg A00E005 4 362 0,08 - St St 333 0,08 - St St
22. Salmonella houtenae (sub-group IV) 43:z4z32 Ad 597 5 373 0,09 - St St 341 0,08 - St St
23. Salmonella Indiana 2 7 366 0,08 - St St 340 0,08 - St St
24. Salmonella indica (sub-group VI) 1,26,14,25:a:enx Ad 600 19 333 0,08 - St St 397 0,09 - St St
25. Salmonella Infantis 12 22 339 0,08 - St St 384 0,09 - St St
26. Salmonella Kedougou Ad 929 25 344 0,08 - St St 389 0,09 - St St

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VIDAS UP Salmonella (SPT)
 bioMérieux

Supplemented BPW without faeces

Supplemented BPW 41.5°C / 18h
without faeces
Strain Reference Inoculation SX2 41.5°C / 6h SX2 41.5°C / 24h
level Result ChromID Result ChromID
RFV VT ASAP RFV VT ASAP
UFC/225ml SPT test Salmonella SPT test Salmonella
27. Salmonella Kottbus 1 39 334 0,08 - St St 380 0,09 - St St
28. Salmonella Livingstone E1 26 336 0,08 - St St 385 0,09 - St St
29. Salmonella London 326 26 336 0,08 - St St 383 0,09 - St St
30. Salmonella Manhattan 900 28 345 0,08 - St St 400 0,09 - St St
31. Salmonella Mbandaka Ad 914 18 331 0,08 - St St 389 0,09 - St St
32. Salmonella Montevideo Ad 912 26 333 0,08 - St St 394 0,09 - St St
33. Salmonella Napoli Ad 928 27 345 0,08 - St St 384 0,09 - St St
34. Salmonella Newport 540 28 336 0,08 - St St 401 0,10 - St St
35. Salmonella Panama 195 27 337 0,08 - St St 398 0,09 - St St
36. Salmonella Paratyphi A ATCC 9150 46 337 0,08 - St St 277 0,06 - St St
37. Salmonella Paratyphi B Ad 301 13 356 0,08 - St St 388 0,09 - St St
38. Salmonella Paratyphi C ATCC 13428 25 339 0,08 - St St 381 0,09 - St St
39. Salmonella Regent 328 13 332 0,08 - St St 371 0,09 - St St
40. Salmonella Rissen 39 27 357 0,08 - St St 375 0,09 - St St
41. Salmonella Saintpaul F31 20 341 0,08 - St St 401 0,10 - St St
42. Salmonella salamae (sub-group II) 42:b:enxz Ad 593 32 341 0,08 - St St 393 0,09 - St St
43. Salmonella SenfteN°erg Ad 355 23 348 0,08 - St St 383 0,09 - St St
44. Salmonella Typhi Ad 302 37 335 0,08 - St St 382 0,09 - St St
45. Salmonella Typhimurium 305 22 348 0,08 - St St 387 0,09 - St St
Typhimurium SI 1,4,[5],12:-:-
46. Salmonella Ad 1233 39 342 0,08 - St St 385 0,09 - St St
(variant immobile)
Typhimurium SI 1,4,[5],12:i:-
47. Salmonella Ad 1334 19 331 0,08 - St St 401 0,10 - St St
(variant monophasique)
Typhimurium SI 1,4,[5],12:-:1,2
48. Salmonella Ad 1335 23 360 0,08 - St St 383 0,09 - St St
(variant monophasique)
49. Salmonella Urbana Ad 501 26 279 0,06 - St St 370 0,09 - St St
50. Salmonella Virchow F276 36 278 0,06 - St St 359 0,08 - St St

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VIDAS UP Salmonella (SPT)
 bioMérieux

Supplemented BPW + faeces

Supplemented BPW 41.5°C / 18h Reference methods
With non sterile faeces With sterile faeces
Strains Reference Inoculation SX2 41.5°C / 6h SX2 41.5°C / 24h Inoculation SX2 41.5°C / 6h SX2 41.5°C / 24h With sterile faeces
level Result ChromID Result ChromID level Result ChromID Result ChromID MSRV MKTTn/XLD
RFV VT ASAP RFV VT ASAP RFV VT ASAP RFV VT ASAP
UFC/225ml SPT test Salmonella SPT test Salmonella UFC/225ml SPT test Salmonella SPT test Salmonella (ISO 6579/A1) (U47-100)

1. Salmonella Agona A00V38 5 6523 2,32 + +m +M

2. Salmonella Anatum 6140 29 237 0,05 - - - 237 0,05 - - - 28 9653 2,37 + +P +P - +P

arizonae SIIIa
3. Salmonella CIP 5523 49 320 0,07 - - - 327 0,07 - - - 75 10762 2,64 + +P +P + +P
51:z4,z23:-
arizonae SIIIa
4. Salmonella CIP 5526 5 345 0,08 - - - 300 0,07 - - - 67 254 0,06 - St St 261 0,06 - St St - +P
50 ;z4 ;z23
diarizonae SIIIb
5. Salmonella Ad451 51 327 0,07 - - - 317 0,07 - - - 106 9197 2,25 + +P +P + +P
38:IV:z53
diarizonae SIIIb
6. Salmonella Ad1280 3 360 0,08 - - - 331 0,08 - - - 86 9776 2,40 + +P +P + +P
61:-:,1,5,7
7. Salmonella Blockley Ad 923 3 10660 2,60 + +m + 1/2

8. Salmonella Bovismorbificans 728 4 831 0,20 - + m (1) +m 766 0,18 - + ni / + - 61 9721 2,38 + +P +P + +P

9. Salmonella Braenderup 178 4 9384 2,28 + +m +m

10. Salmonella BrandeN°urg Ad 351 5 10215 2,49 + +m +M

11. Salmonella Bredeney 396 1 10587 2,58 + +m +M

12. Salmonella Cerro Ad 689 5 10692 2,60 + +M +M

13. Salmonella Cremieu 230 4 8964 2,18 + +m +M

+m
14. Salmonella Derby Ad 1093 3 1466 0,35 + - 1567 0,38 + - +m
(10)

15. Salmonella Dublin Ad 529 61 244 0,06 - - - 247 0,06 - - - 91 9132 2,24 + +P +P + +P

16. Salmonella Enteritidis Ad 926 5 9021 2,20 + +m +M

17. Salmonella Gallinarum Ad 300 38 341 0,08 - - - 329 0,08 - - - 77 249 0,06 - St St 494 0,12 - +P +P - St

18. Salmonella Give 436 5 406 0,09 - - - 373 0,09 - - + ni / + 75 9605 2,36 + +P +P + +P

19. Salmonella Hadar 35 1 10486 2,55 + +m + 1/2

20. Salmonella Havana Ad 930 4 9693 2,36 + +m +M

21. Salmonella Heidelberg A00E005 4 3394 0,82 + - + m ni 3373 0,82 + + ni + ni

houtenae
22. Salmonella (sub-group IV) Ad 597 5 292 0,07 - - - 297 0,07 - - - 108 10116 2,48 + +P +P + +P
43:z4z32
23. Salmonella Indiana 2 7 7500 1,82 + +m +M

indica
24. Salmonella (sub-group VI) Ad 600 19 323 0,08 - - - 327 0,08 - - - 85 9854 2,42 + +P +P + +P
1,26,14,25:a:enx
25. Salmonella Infantis 12 22 8959 2,23 + + ni + m ni 8785 2,19 + +m +m

26. Salmonella Kedougou Ad 929 25 370 0,09 - - - 372 0,09 - - - 67 9852 2,42 + +P +P + +P

-/+
27. Salmonella Kottbus 1 39 4090 1,02 + - - 4902 1,22 + - / + (SX2)
(SX2)

28. Salmonella Livingstone E1 26 9930 2,47 + +m +m

29. Salmonella London 326 26 10277 2,56 + +m +m

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VIDAS UP Salmonella (SPT)
 bioMérieux

Supplemented BPW + faeces

Supplemented BPW 41.5°C / 18h Reference methods
With non sterile faeces With sterile faeces
Strains Reference Inoculation SX2 41.5°C / 6h SX2 41.5°C / 24h Inoculation SX2 41.5°C / 6h SX2 41.5°C / 24h With sterile faeces
level Result ChromID Result ChromID level Result ChromID Result ChromID MSRV MKTTn/XLD
RFV VT ASAP RFV VT ASAP RFV VT ASAP RFV VT ASAP
UFC/225ml SPT test Salmonella SPT test Salmonella UFC/225ml SPT test Salmonella SPT test Salmonella (ISO 6579/A1) (U47-100)

30. Salmonella Manhattan 900 28 7714 1,92 + +m + 1/2

31. Salmonella Mbandaka Ad 914 18 10663 2,65 + +m +M

32. Salmonella Montevideo Ad 912 26 10816 2,69 + +m +m

33. Salmonella Napoli Ad 928 27 10281 2,56 + +m +M

34. Salmonella Newport 540 28 10069 2,51 + +m +M

35. Salmonella Panama 195 27 4012 1,00 + +m +m

36. Salmonella Paratyphi A ATCC 9150 46 329 0,08 - - - 319 0,07 - - - 73 9560 2,34 + +P +P + +P

37. Salmonella Paratyphi B Ad 301 13 8296 2,06 + +m +M

ATCC
38. Salmonella Paratyphi C 25 324 0,08 - - - 328 0,08 - - - 60 9973 2,45 + +P +P + +P
13428
39. Salmonella Regent 328 13 2565 0,63 + - + m (1) 3020 0,75 + + ni / + +m

40. Salmonella Rissen 39 27 341 0,08 - - - 334 0,08 - - - 66 9080 2,23 + +P +P + +P

41. Salmonella Saintpaul F31 20 8536 2,12 + +m +m

salamae (sub-
42. Salmonella Ad 593 32 8760 2,18 + +m +m
group II) 42:b:enxz
43. Salmonella SenfteN°erg Ad 355 23 8780 2,18 + + 1/2 +M

44. Salmonella Typhi Ad 302 37 10396 2,59 + +m +m

45. Salmonella Typhimurium 305 22 5739 1,43 + +m + 1/2

Typhimurium SI
46. Salmonella 1,4,[5],12:-:- Ad 1233 39 355 0,08 - - + ni / + 352 0,08 - - +m 122 8504 2,08 + +P +P - +P
(variant immobile)
Typhimurium SI
1,4,[5],12:i:-
47. Salmonella Ad 1334 19 8522 2,12 + + 1/2 +M
(variant
monophasique)
Typhimurium SI
1,4,[5],12:-:1,2
48. Salmonella Ad 1335 23 9808 2,44 + +m +M
(variant
monophasique)
49. Salmonella Urbana Ad 501 26 344 0,08 - - - 320 0,07 - - - 74 245 0,06 - St St 133 0,03 - St St + +P
50. Salmonella Virchow F276 36 10187 2,54 + +m +M
51. Salmonella Landau Ad 499 61 10003 2,68 + + + + +

52. Salmonella Sternschanze Ad 500 54 162 0,04 - + + 203 0,05 - + + + +

53 Salmonella Wayne Ad 502 62 2497 0,67 + + + + +

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VIDAS UP Salmonella (SPT)
 bioMérieux

Appendix 11 - Inclusivity: raw data (Extension Latex assay for confirmation- ADRIA Développement, 2014)
+d: doubtful result (1):weak agglutination (2): very weak agglutination

VIDAS SPT INCLUSIVITY

Strains TSA ChromID Salmonella ASAP
Species Sub-species Serotype Reference Origin Growth Latex Growth Latex Growth Latex
Environment
1 Salmonella bongori 48:z35 Ad598 + - White - Transparent -
(production unit)
Environment
2 Salmonella bongori 66:z35 Ad599 + - White - Transparent +(2)
(poultry primary production)
3 Salmonella enterica 4,5HMBg A00C061 Frozen meat + + + + + +
4 Salmonella enterica arizonae 44:z4:z23:z32:- CIP5522 + - + - + -

5 Salmonella enterica arizonae 50:z4,z23 CIP5526 Egg powder + - + - Transparent -

6 Salmonella enterica arizonae 51:z4,z23 CIP5523 Turkey + - + Pale - + -

7 Salmonella enterica arizonae 51:z4,z23:- CIP8230 + - + +(2) + +(2)
8 Salmonella enterica arizonae CIP55.28 Intestinal tract + +(2) + Pale +(1) + Pale +(2)
9 Salmonella enterica diarizonae S.IIIb 38:Iv:z35 Ad594 Frog + +(2) + +(1) + +(2)
10 Salmonella enterica diarizonae S.IIIb 38:Iv:z53 Ad451 Raw milk (ewe) + +(2) + - + +(2)
11 Salmonella enterica diarizonae S.IIIb 47:Iv:z53 Ad478 Clams + - + +(2) + -
12 Salmonella enterica diarizonae S.IIIb 50:i:z Ad1091 Raw milk (ewe) + - + +(2) + -
Transparent
13 Salmonella enterica diarizonae S.IIIb 59:z10:z57 4851 Food product + - + Pale - -
Blue
14 Salmonella enterica diarizonae S.IIIb 61:-:1,5,7 Ad1280 Raw milk (ewe) + + + + + Pale -
15 Salmonella enterica diarizonae S.IIIb 61:i:z53 Ad595 Cheese + +(2) + +(2) + -
16 Salmonella enterica diarizonae S.IIIb 61:k:1,5,7 Ad1300 Raw milk (ewe) + + + + + +
17 Salmonella enterica diarizonae S.IIIb 65:c:z Ad1298 Milk filter + - + +(2) + -
18 Salmonella enterica enterica Aberdeen CIP105618 + + + + + +

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VIDAS UP Salmonella (SPT)
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VIDAS SPT INCLUSIVITY

Strains TSA ChromID Salmonella ASAP
Species Sub-species Serotype Reference Origin Growth Latex Growth Latex Growth Latex
19 Salmonella enterica enterica Abony CIP8039 + + + + + +
20 Salmonella enterica enterica Agona A00V038 Food + + + + + +
21 Salmonella enterica enterica Agona Ad1306 Bootsock + +(1) + +(1) + -
22 Salmonella enterica enterica Agona Ad1483 Tiramisu + + + + + +
23 Salmonella enterica enterica Anatum A00E007 Dusts + + + + + +
24 Salmonella enterica enterica Anatum Ad1451 Fish + + + + + +
25 Salmonella enterica enterica Bardo 569 Sausage + + + + + +
Environment (Cocoa and
26 Salmonella enterica enterica Bareilly Ad1687 + + + + + +
chocolate production)
27 Salmonella enterica enterica Berta CIP105682 + - + +(1) + +
28 Salmonella enterica enterica Blockley Ad923 Hen + + + + + +
29 Salmonella enterica enterica Bovismorbificans 728 Agar + + + + + +
30 Salmonella enterica enterica Bovismorbificans 6629 Sausage + + + + + +
31 Salmonella enterica enterica Braenderup 111 Poultry meat + + + + + +
32 Salmonella enterica enterica Braenderup Ad915 Poultry meat + + + + + +
Environment (Cocoa and
33 Salmonella enterica enterica Braenderup Ad1661 + + + + + +
chocolate production)
34 Salmonella enterica enterica Brandenburg 499 Sausage + + + + + +
35 Salmonella enterica enterica Brandenburg Ad351 Seafood cocktail + + + + + +
36 Salmonella enterica enterica Brazzaville CIP54141 + + + + + +
37 Salmonella enterica enterica Bredeney 396 Ground beef + + + + + +
38 Salmonella enterica enterica Bredeney 912 Sausage + + + + + +
39 Salmonella enterica enterica Bredeney 4873 Terrine + + + + + +
40 Salmonella enterica enterica Carrau CIP105619 + - + - + -
41 Salmonella enterica enterica Cerro Ad689 Dehydrated proteins + - + - + -

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VIDAS UP Salmonella (SPT)
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VIDAS SPT INCLUSIVITY

Strains TSA ChromID Salmonella ASAP
Species Sub-species Serotype Reference Origin Growth Latex Growth Latex Growth Latex
42 Salmonella enterica enterica Cerro Ad1173 Dairy product + - + +(2) + -
43 Salmonella enterica enterica Chester CIP103543 + + + + + +
44 Salmonella enterica enterica Choleraesuis ATCC 51741 + + + + + +(2)
45 Salmonella enterica enterica Corvallis CIP105342 + pinkish - White - Blue +
46 Salmonella enterica enterica Cremieu 230 Rabbit + + + + + +
47 Salmonella enterica enterica Dakar CIP105620 + - + Pale Small - + -
48 Salmonella enterica enterica Derby Ad1093 Frozen fish + + + + + +
49 Salmonella enterica enterica Derby Ad1337 Chicken + + + + + +
50 Salmonella enterica enterica Dublin Ad529 Beef meat + - White - Transparent -
51 Salmonella enterica enterica Dublin Ad1336 Raw milk cheese + - White - Transparent -
52 Salmonella enterica enterica Duisburg 42 Food product + + + + + +
53 Salmonella enterica enterica Emek Ad333 + + + + + +
54 Salmonella enterica enterica Enteritidis Ad477 Hen + - + - + +
Paupiette (veal meat with
55 Salmonella enterica enterica Enteritidis Ad926 + - + +(2) + -
sausage)
56 Salmonella enterica enterica Essen 38 Food product + + + + + +
57 Salmonella enterica enterica Falkensee 693 Sausage + + + + + +
58 Salmonella enterica enterica Gallinarum 1 Environment (Poultry) + + + +(2) + +
Gallinarum biovar
59 Salmonella enterica enterica Ad300 Environment (Poultry) + - + Pale Small - + Small -
pullorum
60 Salmonella enterica enterica Garoli CIP54139 + + + + + +
61 Salmonella enterica enterica Give 436 Ground beef + + + + + +
+ Blue in
62 Salmonella enterica enterica Grumpensis CIP105621 + + + - +
the middle
63 Salmonella enterica enterica Guinea 29 + - + - + -
64 Salmonella enterica enterica Hadar F106 Mussels + + + + + +
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VIDAS SPT INCLUSIVITY

Strains TSA ChromID Salmonella ASAP
Species Sub-species Serotype Reference Origin Growth Latex Growth Latex Growth Latex
65 Salmonella enterica enterica Hadar 24871 Frozen chicken meat + + + + + +
66 Salmonella enterica enterica Havana Ad930 Hen + +(2) + - + +
67 Salmonella enterica enterica Heidelberg A00E005 Dusts + + + + + +
68 Salmonella enterica enterica Hessarek CIP54140 + + + + + +
69 Salmonella enterica enterica Indiana Ad174 Cottage cheese + + + + + +
70 Salmonella enterica enterica Indiana Ad1409 Cured fish + + + + + +
71 Salmonella enterica enterica Infantis F401B Cheese + + + + + +
72 Salmonella enterica enterica Infantis Ad1684 + + + + + +
73 Salmonella enterica enterica Kedougou Ad929 Chocolate mousse + + + + + +
74 Salmonella enterica enterica Kedougou Ad1502 Feeding stuff + + + + + +
75 Salmonella enterica enterica Kentucky CIP105623 + + + + + +
76 Salmonella enterica enterica Kottbus 1 Environment (Poultry) + + + +(1) + +
77 Salmonella enterica enterica Lagos 173 Sausage + +(2) + +(2) + +(1)
78 Salmonella enterica enterica Landau Ad499 + +(2) + - + +(1)
79 Salmonella enterica enterica Leipzig CIP105624 + - + +(2) + -
80 Salmonella enterica enterica Lille 37 Food product + + + + + +
81 Salmonella enterica enterica Livingstone Ad1107 Dusts + + + + + +
82 Salmonella enterica enterica London A00P085 Nems + + + + + +
83 Salmonella enterica enterica London 326 Cooked pork meat + + + + + +
84 Salmonella enterica enterica Luciana CIP105629 + 10 colonies + Transparent + + 10 Transparent +
85 Salmonella enterica enterica Manhattan 900 Dusts + + + + + +
86 Salmonella enterica enterica Maracaibo CIP54143 + + + + + +
87 Salmonella enterica enterica Marseille CIP105627 + + + + + +
88 Salmonella enterica enterica Mbandaka Ad914 Mayonnaise + + + + + +
89 Salmonella enterica enterica Meleagridis 505 Raw milk + + + + + +

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VIDAS SPT INCLUSIVITY

Strains TSA ChromID Salmonella ASAP
Species Sub-species Serotype Reference Origin Growth Latex Growth Latex Growth Latex
90 Salmonella enterica enterica Mikawasima CIP107220 + + + + + +
91 Salmonella enterica enterica Minnesota CIP105628 + +(1) + +(1) + +(2)
92 Salmonella enterica enterica Mkamba Ad1544 Compost + + + + + +
93 Salmonella enterica enterica Montevideo Ad912 Raw milk + + + + + +
94 Salmonella enterica enterica Montevideo Ad1503 Feeding stuff + + + + + +
95 Salmonella enterica enterica Muenchen CIP106178 + + + + + +
96 Salmonella enterica enterica Muenster CIP107859 + + + + + +
97 Salmonella enterica enterica Napoli Ad928 Cattle + + + +(1) + +
98 Salmonella enterica enterica Newport 540 Sausage + + + + + +
99 Salmonella enterica enterica Norwich Ad1172 Dairy product + - + +(2) + +
100 Salmonella enterica enterica Ohio Ad1482 Raw milk (cow) + + + + + +
101 Salmonella enterica enterica Orion 27 Food product + + + + + +
102 Salmonella enterica enterica Ovakam Ad1647 Compost + - + - + -
103 Salmonella enterica enterica Panama 8 Ground beef + + + + + +
104 Salmonella enterica enterica Panama 882 Sausage + + + + + +
105 Salmonella enterica enterica Paratyphi A ATCC9150 + +(1) + Magenta +(2) + +
106 Salmonella enterica enterica Paratyphi A ATCC11511 + +(2) + Magenta +(2) st /
107 Salmonella enterica enterica Paratyphi B Ad301 Clinical origin + + + + + +
108 Salmonella enterica enterica Paratyphi B var java CIP56.26 + + + + + inoculation +
109 Salmonella enterica enterica Paratyphi C ATCC13428 + + + + + Pale +
110 Salmonella enterica enterica Pomona CIP105630 + + + +(1) + +
111 Salmonella enterica enterica Poona CIP107125 + + + Pale + + Pale +
112 Salmonella enterica enterica Regent 328 Duck + - + - + +
113 Salmonella enterica enterica Rissen 39 Food product + + + + + +
114 Salmonella enterica enterica Saintpaul F31 Fish filet + + + + + +

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VIDAS SPT INCLUSIVITY

Strains TSA ChromID Salmonella ASAP
Species Sub-species Serotype Reference Origin Growth Latex Growth Latex Growth Latex
115 Salmonella enterica enterica Saintpaul A00C002 Wild bird + + + + + +
116 Salmonella enterica enterica Salford CIP104917 + + + + + -
117 Salmonella enterica enterica Senftenberg Ad355 Seafood cocktail + + + + + +
118 Salmonella enterica enterica Senftenberg Ad934 Turkey meat + + Pale Blue + + +
119 Salmonella enterica enterica Stanley CIP106163 + + + + + +
Environment (Cocoa and
120 Salmonella enterica enterica Stanley Ad1688 + + + + + +
chocolate production)
121 Salmonella enterica enterica Sternschanze Ad500 + - + - + -
122 Salmonella enterica enterica Strasbourg CIP105632 + + Blue + Blue +(2)
123 Salmonella enterica enterica Tananarive CIP54142 + + + + + +
124 Salmonella enterica enterica Tennessee A00E006 Dusts + + + + + +
125 Salmonella enterica enterica Tennessee Ad1171 Dairy product + + + + + +
126 Salmonella enterica enterica Thompson AER 301 Poultry + + + + + +
127 Salmonella enterica enterica Typhi Ad302 Clinical origin + + + + + +
128 Salmonella enterica enterica Typhimurium Ad1070 Pork meat + + + + + +
129 Salmonella enterica enterica Typhimurium Ad1484 Whole egg (liquid) + + + + + +
RTE Food (Salmon &
130 Salmonella enterica enterica Typhimurium Ad1603 + + + + + +
vegetables)
131 Salmonella enterica enterica Typhimurium Ad1682 Eastern chocolate + + + + + +
Typhimurium SI
132 Salmonella enterica enterica 1,4,[5],12:-:- Ad1333 Tiramisu + + + + + +
(variant immobile)
Typhimurium SI
133 Salmonella enterica enterica 1,4,[5],12:-:1,2 Ad1335 Hen + + + + + +
(variant monophasique)

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VIDAS SPT INCLUSIVITY

Strains TSA ChromID Salmonella ASAP
Species Sub-species Serotype Reference Origin Growth Latex Growth Latex Growth Latex
Typhimurium SI
134 Salmonella enterica enterica 1,4,[5],12:i:- Ad1334 RTE food (pork meat) + + + + + +
(variant monophasique)

135 Salmonella enterica enterica Urbana Ad501 + +(2) + - + +(1)

136 Salmonella enterica enterica Veneziana 233 Food product + + + + + +
137 Salmonella enterica enterica Virchow F276 Curry + + + + + +
138 Salmonella enterica enterica Virchow CIP105355 + + + + + +
139 Salmonella enterica enterica Waycross CIP105634 Terrine + - + - + -
140 Salmonella enterica enterica Wayne Ad502 + - + Pale - + Small -
141 Salmonella enterica enterica Wien CIP8122 + + + + + +
142 Salmonella enterica enterica Worthington 3506 + + + + + +
143 Salmonella enterica enterica Zanzibar CIP107479 + + + + + +
144 Salmonella enterica houtenae 43:z4,z32 Ad597 RTE food (fish) + - Transparent - Transparent -
145 Salmonella enterica houtenae 50:g,z51 Ad596 Dairy product + - + - + -
146 Salmonella enterica indica 1,6,14,25:a:enx Ad600 + - Pink +(1) + Pale -
147 Salmonella enterica salamae 42:b:enxz15 Ad593 Seed + - + - + -
148 Salmonella enterica salamae 42:gt:- Ad592 Kangaroo + - + - + -
149 Salmonella enterica salamae 9, G, m, t Ad212 + +(1) + - + -
150 Salmonella enterica salamae S II 1,13,23:gmt:enx Ad450 Raw milk (ewe) + - + - + -

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Appendix 12 – Strains which gave a negative latex test

(Extension Latex assay for confirmation- ADRIA Développement, 2014)

SPT-TSA
1 Salmonella bongori 48:z35 Ad598
2 Salmonella bongori 66:z35 Ad599
4 Salmonella enterica arizonae 44:z4:z23:z32:- CIP5522
5 Salmonella enterica arizonae 50:z4,z23 CIP5526
6 Salmonella enterica arizonae 51:z4,z23 CIP5523
7 Salmonella enterica arizonae 51:z4,z23:- CIP8230
11 Salmonella enterica diarizonae S.IIIb 47:Iv:z53 Ad478
12 Salmonella enterica diarizonae S.IIIb 50:i:z Ad1091
13 Salmonella enterica diarizonae S.IIIb 59:z10:z57 4851
17 Salmonella enterica diarizonae S.IIIb 65:c:z Ad1298
27 Salmonella enterica enterica Berta CIP105682
40 Salmonella enterica enterica Carrau CIP105619
41 Salmonella enterica enterica Cerro Ad689
42 Salmonella enterica enterica Cerro Ad1173
45 Salmonella enterica enterica Corvallis CIP105342
47 Salmonella enterica enterica Dakar CIP105620
50 Salmonella enterica enterica Dublin Ad529
51 Salmonella enterica enterica Dublin Ad1336
54 Salmonella enterica enterica Enteritidis Ad477
55 Salmonella enterica enterica Enteritidis Ad926
63 Salmonella enterica enterica Guinea 29
79 Salmonella enterica enterica Leipzig CIP105624
102 Salmonella enterica enterica Ovakam Ad1647
112 Salmonella enterica enterica Regent 328
121 Salmonella enterica enterica Sternschanze Ad500
139 Salmonella enterica enterica Waycross CIP105634
140 Salmonella enterica enterica Wayne Ad502
144 Salmonella enterica houtenae 43:z4,z32 Ad597
145 Salmonella enterica houtenae 50:g,z51 Ad596
146 Salmonella enterica indica 1,6,14,25:a:enx Ad600
147 Salmonella enterica salamae 42:b:enxz15 Ad593
148 Salmonella enterica salamae 42:gt:- Ad592
150 Salmonella enterica salamae S II 1,13,23:gmt:enx Ad450

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SPT-ChromID Salmonella
1 Salmonella bongori 48:z35 Ad598
2 Salmonella bongori 66:z35 Ad599
4 Salmonella enterica arizonae 44:z4:z23:z32:- CIP5522
5 Salmonella enterica arizonae 50:z4,z23 CIP5526
6 Salmonella enterica arizonae 51:z4,z23 CIP5523
10 Salmonella enterica diarizonae S.IIIb 38:Iv:z53 Ad451
13 Salmonella enterica diarizonae S.IIIb 59:z10:z57 4851
40 Salmonella enterica enterica Carrau CIP105619
41 Salmonella enterica enterica Cerro Ad689
45 Salmonella enterica enterica Corvallis CIP105342
47 Salmonella enterica enterica Dakar CIP105620
50 Salmonella enterica enterica Dublin Ad529
51 Salmonella enterica enterica Dublin Ad1336
54 Salmonella enterica enterica Enteritidis Ad477
59 Salmonella enterica enterica Gallinarum biovar pullorum Ad300
62 Salmonella enterica enterica Grumpensis CIP105621
63 Salmonella enterica enterica Guinea 29
66 Salmonella enterica enterica Havana Ad930
78 Salmonella enterica enterica Landau Ad499
102 Salmonella enterica enterica Ovakam Ad1647
112 Salmonella enterica enterica Regent 328
121 Salmonella enterica enterica Sternschanze Ad500
135 Salmonella enterica enterica Urbana Ad501
139 Salmonella enterica enterica Waycross CIP105634
140 Salmonella enterica enterica Wayne Ad502
144 Salmonella enterica houtenae 43:z4,z32 Ad597
145 Salmonella enterica houtenae 50:g,z51 Ad596
147 Salmonella enterica salamae 42:b:enxz15 Ad593
148 Salmonella enterica salamae 42:gt:- Ad592
149 Salmonella enterica salamae 9, G, m, t Ad212
150 Salmonella enterica salamae S II 1,13,23:gmt:enx Ad450

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SPT-ASAP
1 Salmonella bongori 48:z35 Ad598
4 Salmonella enterica arizonae 44:z4:z23:z32:- CIP5522
5 Salmonella enterica arizonae 50:z4,z23 CIP5526
6 Salmonella enterica arizonae 51:z4,z23 CIP5523
11 Salmonella enterica diarizonae S.IIIb 47:Iv:z53 Ad478
12 Salmonella enterica diarizonae S.IIIb 50:i:z Ad1091
13 Salmonella enterica diarizonae S.IIIb 59:z10:z57 4851
14 Salmonella enterica diarizonae S.IIIb 61:-:1,5,7 Ad1280
15 Salmonella enterica diarizonae S.IIIb 61:i:z53 Ad595
17 Salmonella enterica diarizonae S.IIIb 65:c:z Ad1298
21 Salmonella enterica enterica Agona Ad1306
40 Salmonella enterica enterica Carrau CIP105619
41 Salmonella enterica enterica Cerro Ad689
42 Salmonella enterica enterica Cerro Ad1173
47 Salmonella enterica enterica Dakar CIP105620
50 Salmonella enterica enterica Dublin Ad529
51 Salmonella enterica enterica Dublin Ad1336
55 Salmonella enterica enterica Enteritidis Ad926
59 Salmonella enterica enterica Gallinarum biovar pullorum Ad300
63 Salmonella enterica enterica Guinea 29
79 Salmonella enterica enterica Leipzig CIP105624
102 Salmonella enterica enterica Ovakam Ad1647
116 Salmonella enterica enterica Salford CIP104917
121 Salmonella enterica enterica Sternschanze Ad500
139 Salmonella enterica enterica Waycross CIP105634
140 Salmonella enterica enterica Wayne Ad502
144 Salmonella enterica houtenae 43:z4,z32 Ad597
145 Salmonella enterica houtenae 50:g,z51 Ad596
146 Salmonella enterica indica 1,6,14,25:a:enx Ad600
147 Salmonella enterica salamae 42:b:enxz15 Ad593
148 Salmonella enterica salamae 42:gt:- Ad592
149 Salmonella enterica salamae 9, G, m, t Ad212
150 Salmonella enterica salamae S II 1,13,23:gmt:enx Ad450

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Appendix 13 - Exclusivity: raw data (Extension Latex assay for confirmation- ADRIA Développement, 2014)
+d: doubtful results (1):weak agglutination (2): very weak agglutination auto: auto-agglutination auto d: doubtful auto-agglutination

EXCLUSIVITY
Strain Growth in VIDAS SPT TSA ChromID Salmonella ASAP
BPW 16-20h
Strain Reference Origin Results RFV VT Growth Latex Growth Latex Growth Latex
at 37°C
st
1 Acinetobacter johnsonii Ad1317 Surface (egg production unit) + - 235 0,05 - st / st /
(+COS 28°C)
2 Aeromonas hydrophila Ad1570 Water + - 386 0,09 + - + - + -
3 Aeromonas punctata Ad1517 Whole egg (liquid) + - 377 0,09 + - + +d + +d
4 Aeromonas salmonicida Ad1319 Whole egg (liquid) + - 277 0,07 + - + auto + +
Inoculation
5 Aeromonas sobria CIP 7433 Fish + - 272 0,06 - st / st /
point
6 Buttiauxella agrestis Ad1320 Surface (egg production unit) + - 275 0,07 + - Green - green -
Inoculation Point
7 Buttiauxella noackiae Ad1325 Surface (egg production unit) + - 261 0,06 + +d Green - -
Green
8 Citrobacter braakii Ad833 Beef meat + - 314 0,08 + +d Green - Pale Green -
9 Citrobacter diversus 140 Raw milk + - 215 0,05 + +d Green - White -
10 Citrobacter diversus 38 Food product + - 332 0,08 + - Green - Grey -
11 Citrobacter farmeri Ad1116 Environment (egg production unit) + - 332 0,08 + + Green + Pale Blue +
12 Citrobacter freundii ATCC 43864 + - 301 0,07 + - White - White -
13 Citrobacter freundii Ad173 Chicken liver + - 442 0,11 + - Green - White -
14 Citrobacter freundii Ad1326 Surface (egg production unit) + - 325 0,08 + auto d Green - White -
15 Citrobacter gillenii Ad343 + - 322 0,08 + - White - White -
16 Citrobacter hormaechei Ad834 Beef meat + - 219 0,05 + - st / st /
17 Citrobacter koseri 71 Frozen vegetables + - 483 0,12 + +d Green auto White -
18 Citrobacter koseri CIP82.94T + - 293 0,07 + +d Green + Blue -
19 Citrobacter youngae Ad1372 Water + - 407 0,10 + +d White - White auto
Small
20 Comamonas aquatica Ad1543 Environment + - 245 0,06 + +d - st /
Transparent
21 Cronobacter dublinensis DSM18705 Milk powder + - 249 0,06 + auto Blue auto Blue +d
22 Cronobacter lausannensis DSM18706 + - 282 0,07 + +d Blue auto Blue +d
23 Cronobacter malonaticus DSM18702 Milk powder + - 309 0,07 + - Blue - Blue -
24 Cronobacter muytjensii CIP103581 + - 304 0,07 + - Blue auto Magenta -
25 Cronobacter sakazakii Ad1418 Infant formula + - 251 0,06 + +d Blue - Blue -
26 Cronobacter sakazakii Ad1707 Environment (dairy production unit) + - 324 0,08 + - Blue auto d Blue -
27 Cronobacter turicensis Ad1445 Infant formula + - 279 0,07 + auto Blue auto Blue -
28 Edwarsiella tarda CIP78.61T Faeces + - 267 0,06 + - Blue - Blue +d
29 Enterobacter aerogenes CIP6086T + - 249 0,06 + + Blue - Blue -
30 Enterobacter aerogenes Ad889 Feeding stuff + - 263 0,06 + - Blue - Blue +d
31 Enterobacter agglomerans 11 Hard cheese + - 574 0,14 + - Blue - White -
32 Enterobacter agglomerans Ad877 + - 216 0,05 + - Blue - Blue -

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EXCLUSIVITY
Strain Growth in VIDAS SPT TSA ChromID Salmonella ASAP
BPW 16-20h
Strain Reference Origin Results RFV VT Growth Latex Growth Latex Growth Latex
at 37°C
33 Enterobacter amnigenus Ad1379 + - 540 0,13 + - Blue - Blue -
34 Enterobacter amnigenus A00C038 Poultry + - 286 0,07 + - Blue - Blue -
35 Enterobacter cloacae 10 Raw milk + - 275 0,07 + - Blue - Blue -
36 Enterobacter cloacae 48 Pastry + - 231 0,05 + - Blue - Blue -
37 Enterobacter cloacae Ad1378 Sea water + - 264 0,06 + - Blue - Blue -
38 Enterobacter fergusonii 2876 Environment + - 319 0,08 + - White - White -
39 Enterobacter gergoviae CIP76.1 + - 251 0,06 + auto Blue - Blue -
2707/1806/1213 0,68/0,45/0,30/
40 Enterobacter helveticus DSM18396 + +/+/+/-/-/-/+ + - Blue auto Blue -
/389/360/354/1255 0,09/0,09/0,09/0,31
41 Enterobacter hormaechei Ad990 Butter + - 226 0,05 + - Blue - Blue -
42 Enterobacter intermedius 88 Cooked poultry meat + - 268 0,06 + - Blue - st /
43 Enterobacter kobei Ad342 Ham + - 252 0,06 + - Blue - Blue -
44 Enterobacter kobei Ad706 Milk powder + - 403 0,10 + - Blue - Blue +(2)
45 Erwinia carotovora CIP82.83T Potatoes + - 346 0,08 + - Blue - st /
46 Escherichia blattae ATCC29907 + - 257 0,06 + - White - White -
47 Escherichia coli CIP54117 + - 635 0,16 + - Pale Blue - White -
48 Escherichia coli A00C070 Chicken + - 251 0,06 + - Pale Blue - White -
49 Escherichia coli Ad1422 Infant formula + - 249 0,06 + - Pale Green - White -
50 Escherichia fergusonii Ad1381 Tap water + - 265 0,06 + - White - White -
51 Escherichia fergusonii ATCC35469 + - 929 0,23 + - Pale Green - White -
52 Escherichia hermannii Ad457 Spinach + - 332 0,08 + - White - Yellow -
53 Escherichia hermannii Ad458 White egg + - 384 0,09 + - White - Yellow -
54 Escherichia hermannii Ad460 Custard + - 320 0,08 + - White - Yellow -
55 Escherichia vulneris 127 Raw milk + - 254 0,06 + - Pale Green - Yellow -
56 Gluconobacter cerinus Ad374 Nutritive additives + - 247 0,06 + µcolonie - 1 colony White - st /
57 Hafnia alvei A00C067 Poultry + - 253 0,06 + - White - White -
58 Hafnia alvei Ad1695 Shrimps + - 257 0,06 + + st / st /
59 Klebsiella oxytoca Ad1509 Milk powder + - 306 0,07 + - Green - Green -
60 Klebsiella oxytoca CIP79.32 + - 252 0,06 + - bleu Green - Green -
61 Klebsiella pneumoniae 92 Pastry with chocolate custard + - 295 0,07 + - Green Pale - Green -
62 Klebsiella pneumoniae CIP82.91T + - 252 0,06 + - Green - Green -
63 Klebsiella pneumoniae Ad1369 Tap water + - 252 0,06 + + Green - Green -
64 Kluyvera ascorbata CIP82.95T + - 257 0,06 + - Green - Green -
65 Kluyvera spp Ad229 Fish + - 253 0,06 + - µcolony White - Green -
µcolony
66 Leclercia adecarboxylata Ad707 Milk powder + - 268 0,06 + - - Green -
White
67 Morganella morganii CIPA236 + - 250 0,06 + + White + White -
Inoculation
68 Myroïdes odoratiminus Ad1341 Whole egg (liquid) + - 251 0,06 - st / st /
Point
69 Pantoea agglomerans 86 Frozen vegetables + - 313 0,07 + - Blue Turquoise - Blue Turquoise -

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EXCLUSIVITY
Strain Growth in VIDAS SPT TSA ChromID Salmonella ASAP
BPW 16-20h
Strain Reference Origin Results RFV VT Growth Latex Growth Latex Growth Latex
at 37°C
70 Plesiomonas shigelloïdes Ad673 Fish + - 249 0,06 + - + - Pale Pink -
71 Proteus mirabilis Ad639 Mayonnaise + - 253 0,06 + - White - Yellow -
72 Proteus mirabilis ATCC 29906 + - 240 0,06 + - Pale Pink - Yellow +
73 Proteus vulgaris Ad984 Cooked pork meat + - 248 0,06 + - Green - Green -
74 Providencia proteus Ad341 Cooked beef meat + - 245 0,06 st (+30°C) - st / st /
75 Providencia rettgeri 112 White egg + - 255 0,06 + - White - Beige -
76 Providencia stuartii 46 Poultry + - 240 0,06 + - White - Beige -
77 Providencia stuartii Ad1575 River water + - 243 0,06 + - White - Beige -
78 Pseudomonas aeruginosa Ad1528 River water + - 239 0,06 + - Magenta +d st /
79 Pseudomonas fluorescens Ad1246 Salmon + - 261 0,06 st(+25°C) - st / st /
80 Pseudomonas fragi Ad1327 Whole egg + - 259 0,06 st(+25°C) - st / st /
81 Pseudomonas putida Ad1331 Whole egg + - 249 0,06 st(+25°C) - st / st /
82 Pseudomonas veronii Ad1588 Food industry environment + - 274 0,06 st(+25°C) - st / st /
83 Psychrobacter psychrophilus Ad1343 Whole egg + - 243 0,06 + - White - Beige -
84 Ralstonia mannitolilytica Ad1059 Turkey + - 248 0,06 + - + Small - st /
85 Serratia ficaria 113 Salad + - 249 0,06 + - Green - Green -
Green
86 Serratia fonticola Ad1696 Salmon + - 249 0,06 + + Green - +d
inoculation point
87 Serratia fonticola Ad1376 Water + - 270 0,06 + - Green - Green -
88 Serratia foutilica 102 Pork brain + - 261 0,06 + + Blue +(1) st /
89 Serratia liquefaciens 49 Pastry (Bûche de Noël) + - 272 0,06 + - Blue - Blue -
90 Serratia liquefaciens 81 Cooked ham + - 252 0,06 + +(2) Pale Blue + Blue Inoculation Point -
91 Serratia marcescens Ad447 Raw milk + - 353 0,08 + - + - + Blue center -
µcolony
92 Serratia proteamaculans A00C056 Cooked ham + - 254 0,06 + +(1) auto st /
transparent
93 Shigella flexneri CIP82.48T + - 258 0,06 + - White - White -
94 Shigella sonnei CIP82.49T + - 270 0,06 + - transparent - Transparent -
95 Shigella sp Ad1367 Water + - 257 0,06 + - Pale Blue - White -
96 Sphingobacterium sp Ad1324 Environment (Egg production unit) + - 246 0,06 st(+28°C) - st / st /
97 Xanthomonas maltophilia Ad720 + - 250 0,06 + + + Dried auto st /
98 Yersinia enterocolitica Ad1028 Cured ham + - 253 0,06 + - Pale Blue - Blue -
99 Yersinia enterocolitica A00C066 Poultry + - 254 0,06 + - Pale Blue - Blue -
100 Yersinia intermedia 33 Raw milk + - 249 0,06 + - Pale Blue - Blue -

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Appendix 14 – Inclusivity and exclusivity: raw data

(Extension study for using the VITEK MS test, ADRIA Développement - 2015)

INCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW sup. + UHT Milk for 16h at 41.5°C
ASAP TSA
Genus Sub-species Serotype n° Origin
Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
1 Salmonella bongori 48:z35 Ad598 Environmental sample - (white colony) + +
2 Salmonella bongori 66:z35 Ad599 Environmental turkey - (white colony) No result +
3 Salmonella enterica Stourbridge Ad2297 Raw milk + + +
4 Salmonella enterica arizonae CIP55.28 Intestine - (white colony, pink middle) + +
5 Salmonella enterica arizonae 44:z4:z23:z32:- CIP5522 + No result +
6 Salmonella enterica arizonae 50:z4,z23 CIP5526 Egg powder - (blue colony) + +
7 Salmonella enterica arizonae 51:z4,z23 CIP5523 Turkey + (pale) + +
8 Salmonella enterica arizonae 51:z4,z23:- CIP8230 + + +
9 Salmonella enterica diarizonae S.IIIb 38:Iv:z35 Ad594 Frog thigh + + +
10 Salmonella enterica diarizonae S.IIIb 38:Iv:z53 Ad451 Ewe milk + + +
11 Salmonella enterica diarizonae S.IIIb 47:Iv:z53 Ad478 Clams + + +
12 Salmonella enterica diarizonae S.IIIb 50:i:z Ad1091 Raw ewe milk + + +
13 Salmonella enterica diarizonae S.IIIb 59:z10:z57 4851 Food product - (white colony) + +
14 Salmonella enterica diarizonae S.IIIb 61:-:1,5,7 Ad1280 Raw ewe milk + + +
15 Salmonella enterica diarizonae S.IIIb 61:i:z53 Ad595 Cheese + + +
16 Salmonella enterica diarizonae S.IIIb 61:k:1,5,7 Ad1300 Raw ewe milk + + +
17 Salmonella enterica diarizonae S.IIIb 65:c:z Ad1298 Environmental dairy + + +
18 Salmonella enterica enterica Aberdeen CIP105618 + + +
19 Salmonella enterica enterica Abony CIP8039 + + +
20 Salmonella enterica enterica Abortusequi + + +
21 Salmonella enterica enterica Abortusovis - (white colony) + +
22 Salmonella enterica enterica Agona A00V038 Food product + + +
23 Salmonella enterica enterica Agona Ad1306 Environmental sample + + +
24 Salmonella enterica enterica Agona Ad1483 Tiramisu + + +
25 Salmonella enterica enterica Anatum A00E007 Dust + + +
26 Salmonella enterica enterica Anatum Ad1451 Fish + + +
27 Salmonella enterica enterica Bardo 569 Sausage + + +
28 Salmonella enterica enterica Bareilly Ad1687 Environmental chocolate + + +
29 Salmonella enterica enterica Berta CIP105682 + + +

ADRIA Développement 177/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

INCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW sup. + UHT Milk for 16h at 41.5°C
ASAP TSA
Genus Sub-species Serotype n° Origin
Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
30 Salmonella enterica enterica Blockley Ad923 Hen + + +
31 Salmonella enterica enterica Bovismorbificans 728 Gelatine + + +
32 Salmonella enterica enterica Bovismorbificans 6629 Sausage + + +
33 Salmonella enterica enterica Braenderup Ad915 Hen meat + + +
34 Salmonella enterica enterica Braenderup Ad1661 Environmental chocolate + + +
35 Salmonella enterica enterica Brandenburg Ad351 Sea food product + + +
36 Salmonella enterica enterica Brazzaville CIP54141 + + +
37 Salmonella enterica enterica Bredeney 912 Sausage + + +
38 Salmonella enterica enterica Bredeney 4873 Paté + + +
39 Salmonella enterica enterica Caracas + + +
40 Salmonella enterica enterica Carrau CIP105619 + + +
41 Salmonella enterica enterica Cerro Ad689 Protein + + +
42 Salmonella enterica enterica Cerro Ad1173 Dairy product + + +
43 Salmonella enterica enterica Chester CIP103543 + + +
44 Salmonella enterica enterica Choleraesuis ATCC 51741 + + +
45 Salmonella enterica enterica Corvallis CIP105342 - (colonie bleue verte) + +
46 Salmonella enterica enterica Cremieu 230 Hare + + +
47 Salmonella enterica enterica Cubana + + +
48 Salmonella enterica enterica Dakar CIP105620 + + +
49 Salmonella enterica enterica Derby Ad1093 Fish + + +
50 Salmonella enterica enterica Derby Ad1337 Chicken leg + + +
51 Salmonella enterica enterica Dublin Ad529 Beef meat - (white colony) + +
52 Salmonella enterica enterica Dublin Ad1336 Raw milk cheese - (white colony) + +
53 Salmonella enterica enterica Duisburg 42 Food sample + + +
54 Salmonella enterica enterica Emek Ad333 + + +
55 Salmonella enterica enterica Enteritidis Ad477 Hen meat + + +
56 Salmonella enterica enterica Enteritidis Ad926 Veal meat product + + +
57 Salmonella enterica enterica Essen 38 Food sample + + +
58 Salmonella enterica enterica Falkensee 693 Sausage + + +
Gallinarum biovar
59 Salmonella enterica enterica Ad300 Poultry environmental sample + + +
pullorum
60 Salmonella enterica enterica Garoli CIP54139 + + +
61 Salmonella enterica enterica Give 436 Ground beef + + +
62 Salmonella enterica enterica Grumpensis CIP105621 + + +
ADRIA Développement 178/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

INCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW sup. + UHT Milk for 16h at 41.5°C
ASAP TSA
Genus Sub-species Serotype n° Origin
Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
63 Salmonella enterica enterica Guinea 29 + + +
64 Salmonella enterica enterica Hadar F106 Mussels + + +
65 Salmonella enterica enterica Havana Ad930 Hen + + +
66 Salmonella enterica enterica Heidelberg A00E005 Dust + + +
67 Salmonella enterica enterica Hessarek CIP54140 + + +
68 Salmonella enterica enterica Indiana Ad174 White soft cheese + + +
69 Salmonella enterica enterica Indiana Ad1409 Marined fish + + +
70 Salmonella enterica enterica Infantis F401B Cheese + + +
71 Salmonella enterica enterica Infantis Ad1684 Dairy product + + +
72 Salmonella enterica enterica Javiana + + +
73 Salmonella enterica enterica Kedougou Ad929 Chocolate pastrie + + +
74 Salmonella enterica enterica Kedougou Ad1502 Feed sample + + +
75 Salmonella enterica enterica Kentucky CIP105623 + + +
76 Salmonella enterica enterica Kottbus 1 Poultry environmental sample + + +
77 Salmonella enterica enterica Lagos 173 Sausage + + +
78 Salmonella enterica enterica Landau Ad499 + + +
79 Salmonella enterica enterica Leipzig CIP105624 + + +
80 Salmonella enterica enterica Lille 37 Food sample + + +
81 Salmonella enterica enterica Livingstone Ad1107 Dust + + +
82 Salmonella enterica enterica London A00P085 Spring roll + + +
83 Salmonella enterica enterica London 326 Meat product + + +
84 Salmonella enterica enterica Luciana CIP105626 Clinical sample + + +
85 Salmonella enterica enterica Manhattan 900 Dust + + +
86 Salmonella enterica enterica Maracaibo CIP54143 + + +
87 Salmonella enterica enterica Marseille CIP105627 + + +
88 Salmonella enterica enterica Mbandaka Ad914 Mayonnaise + + +
89 Salmonella enterica enterica Meleagridis 505 Raw milk + + +
90 Salmonella enterica enterica Mikawasima CIP107220 + + +
91 Salmonella enterica enterica Minnesota CIP105628 + + +
92 Salmonella enterica enterica Mkamba Ad1544 Compost + + +
93 Salmonella enterica enterica Montevideo Ad912 Raw milk + + +
94 Salmonella enterica enterica Muenchen CIP106178 + + +
95 Salmonella enterica enterica Muenster CIP107859 + + +
96 Salmonella enterica enterica Napoli Ad928 Animal clinic + + +
ADRIA Développement 179/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

INCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW sup. + UHT Milk for 16h at 41.5°C
ASAP TSA
Genus Sub-species Serotype n° Origin
Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
97 Salmonella enterica enterica Newport 540 Sausage + + +
98 Salmonella enterica enterica Norwich Ad1172 Dairy product + + +
99 Salmonella enterica enterica Ohio Ad1482 Raw milk + + +
100 Salmonella enterica enterica Oranienburg Ad 1724 Cereal + + +
101 Salmonella enterica enterica Orion 27 Food sample + (verry pale) + +
102 Salmonella enterica enterica Ovakam Ad1647 Compost + + +
103 Salmonella enterica enterica Panama 882 Sausage + + +
104 Salmonella enterica enterica Paratyphi A ATCC9150 + + +
105 Salmonella enterica enterica Paratyphi A ATCC11511 + + +
106 Salmonella enterica enterica Paratyphi B Ad301 Clinical sample + + +
107 Salmonella enterica enterica Paratyphi B var java CIP56.26 + + +
108 Salmonella enterica enterica Paratyphi C ATCC13428 - (white colony) + +
109 Salmonella enterica enterica Pomona CIP105630 + + +
110 Salmonella enterica enterica Poona CIP107125 + + +
111 Salmonella enterica enterica Putten + + +
112 Salmonella enterica enterica Regent 328 Diuck + + +
113 Salmonella enterica enterica Rissen 39 Food sample + + +
114 Salmonella enterica enterica Rubislaw + + +
115 Salmonella enterica enterica Saintpaul A00C002 Pheasant + + +
116 Salmonella enterica enterica Salford CIP104917 + + +
117 Salmonella enterica enterica Schwarzengrund + + +
118 Salmonella enterica enterica Senftenberg Ad355 Sea food product + + +
119 Salmonella enterica enterica Senftenberg Ad934 Ground turckey + + +
120 Salmonella enterica enterica Stanley CIP106163 + + +
121 Salmonella enterica enterica Stanley Ad1688 Environmental chocolate + + +
122 Salmonella enterica enterica Sternschanze Ad500 + + +
123 Salmonella enterica enterica Strasbourg CIP105632 - (blue colony) + +
124 Salmonella enterica enterica Tananarive CIP54142 + + +
125 Salmonella enterica enterica Tennessee A00E006 Dust + + +
126 Salmonella enterica enterica Tennessee Ad1171 Dairy product + + +
127 Salmonella enterica enterica Thompson AER 301 Poultry product + + +
128 Salmonella enterica enterica Typhi Ad302 Clinical sample + + +
129 Salmonella enterica enterica Typhimurium Ad1484 coule d'œuf entier + + +
130 Salmonella enterica enterica Typhimurium Ad1603 Processed salmon product + + +
ADRIA Développement 180/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

INCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW sup. + UHT Milk for 16h at 41.5°C
ASAP TSA
Genus Sub-species Serotype n° Origin
Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
Typhimurium SI
131 Salmonella enterica enterica 1,4,[5],12:-:- (variant Ad1333 Tramisu + + +
immobile)
Typhimurium SI
132 Salmonella enterica enterica 1,4,[5],12:-:1,2 (variant Ad1335 Hen + + +
monophasique)
Typhimurium SI
133 Salmonella enterica enterica 1,4,[5],12:i:- (variant Ad1334 Processed pork meat + + +
monophasique)
134 Salmonella enterica enterica Urbana Ad501 + (different aspects) + +
135 Salmonella enterica enterica Veneziana 233 Food sample + + +
136 Salmonella enterica enterica Virchow F276 Curry + + +
137 Salmonella enterica enterica Virchow CIP105355 + + +
138 Salmonella enterica enterica Waycross CIP105634 Paté + + +
139 Salmonella enterica enterica wayne Ad502 + + +
140 Salmonella enterica enterica Weltevreden + + +
141 Salmonella enterica enterica Wien CIP8122 + + +
142 Salmonella enterica enterica Worthington 3506 + + +
143 Salmonella enterica enterica Zanzibar CIP107479 + + +
144 Salmonella enterica houtenae 43:z4,z32 Ad597 Fish product - (white colony) No result No result
145 Salmonella enterica houtenae 50:g,z51 Ad596 Dairy product + No result No result
146 Salmonella enterica indica 1,6,14,25:a:enx Ad600 + (verry pale) + +
147 Salmonella enterica salamae 1,13,23:gmt:enx Ad450 Raw ewe milk + + +
148 Salmonella enterica salamae 42:b:enxz15 Ad593 Bean + + +
149 Salmonella enterica salamae 42:gt:- Ad592 Kangaroo meat + (pale) + +
150 Salmonella enterica salamae 9,g, m, t Ad212 + + +

ADRIA Développement 181/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

*: identification according to the new taxonomy +: agreement with the initial identification

EXCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW for 16h at 37°C
ASAP TSA
Genus Species N° strain Origin Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
1 Acinetobacter johnsonii Ad1317 Whole liquid egg St / -
2 Aeromonas hydrophila Ad1570 Water - (light mauve) - -
3 Aeromonas punctata Ad1517 Whole liquid egg - (small white pinkish colony) - -
4 Aeromonas salmonicida Ad1319 Whole liquid egg - (pink colony) - -
5 Aeromonas sobria CIP 7433 Fish St / No result
No growth in BPW
6 Buttiauxella agrestis Ad1320 Whole liquid egg - -
Growth in BHI: - (blue colony)
7 Buttiauxella noackiae Ad1325 Whole liquid egg St / -
8 Citrobacter braakii Ad833 Beef meat - (white colony) - -
9 Citrobacter diversus 140 Raw milk - (yellowish colony) No result -
10 Citrobacter diversus 38 Food product - (grey blue colony) - -
11 Citrobacter farmeri Ad1116 Environmental sample - (yellowish colony) No result No result
ATCC
12 Citrobacter freundii - (white colony) - -
43864
13 Citrobacter freundii Ad173 Chicken liver - (white colony) - -
14 Citrobacter freundii Ad1326 Whole liquid egg - (white colony) - -
15 Citrobacter gillenii Ad343 - (white colony) No result -
16 Enterobacter hormaechei Ad834 Beef meat St / -
17 Citrobacter koseri 71 Frozen vegetable - (white colony) - -
18 Citrobacter koseri CIP82.94T - (turquoise colony) - -
19 Citrobacter youngae Ad1372 Water - (white colony) - -
20 Comamonas aquatica Ad1543 Environmental sample St / -
dublinensis (dublinensis ssp
21 Cronobacter DSM18705 Milk powder - (blue colony) - -
lausannensis*)
dublinensis (dublinensis ssp
22 Cronobacter DSM18706 - (different aspects) - -
lausannensis*)
23 Cronobacter malonaticus DSM18702 Milk powder - (light blue colony) - -
24 Cronobacter muytjensii CIP103581 - (dark blue colony) - -
25 Cronobacter sakazakii Ad1418 Infant formula - (dark blue colony) - -
26 Cronobacter sakazakii Ad1707 Environmental sample - (different aspects) - -
27 Cronobacter turicensis Ad1445 Infant formula - (blue colony) No result -
28 Edwarsiella tarda CIP78.61T Feacum St / -
ADRIA Développement 182/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

EXCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW for 16h at 37°C
ASAP TSA
Genus Species N° strain Origin Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
29 Enterobacter aerogenes CIP6086T - (light blue colony) - -
30 Enterobacter aerogenes Ad889 Beef powder - (light blue colony) - -
31 Enterobacter (Pantoea *) agglomerans 11 Cheese - (white colony) - -
32 Enterobacter (Pantoea *) agglomerans Ad877 - (blue colony) - -
33 Enterobacter (Lelliottia *) amnigenus (amnigena *) Ad1379 - (light blue colony) - -
34 Enterobacter (Lelliottia *) amnigenus (amnigena *) A00C038 Cockerel - (blue colony) No result -
35 Enterobacter cloacae 10 Raw milk - (blue colony) - -
36 Enterobacter cloacae 48 Pastries - (blue colony) - -
37 Enterobacter cloacae Ad1378 Beach water - (blue colony) - -
38 Escherichia fergusonii 2876 Environmental sample - (white colony) - -
39 Enterobacter (Pluralibacter *) gergoviae CIP76.1 - (blue colony) - -
40 Enterobacter (Cronobacter *) helveticus DSM18396 - (dark blue colony) - -
41 Enterobacter hormaechei Ad990 Butter - (light blue colony) - -
42 Enterobacter (Kluyvera *) intermedius (intermedia *) 88 Gizzards St / -
101 Enterobacter (Kluyvera *) intermedius (intermedia *) 60 Flat beans - (blue colony) - -
43 Enterobacter kobei Ad342 Ham - (blue colony) No result No result
44 Enterobacter kobei Ad706 Milk powder - (blue colony) No result No result
45 Erwinia (Pectobcaterium *) carotovora (carotovorum *) CIP82.83T Potatoes St / -
102 Erwinia (Pectobcaterium *) carotovora (carotovorum *) 103762 / St / -
46 Escherichia blattae ATCC29907 - (white colony) No result No result
47 Escherichia coli CIP54117 - (white colony) - -
48 Escherichia coli A00C070 Chicken leg - (white colony) - -
49 Escherichia coli Ad1422 Infant formula - (white colony) - -
50 Escherichia fergusonii Ad1381 Water - (white colony) No result -
51 Escherichia fergusonii ATCC35469 - (white colony) - -
52 Escherichia hermannii Ad457 Spinash - (yellowish colony) - -
53 Escherichia hermannii Ad458 White liquid egg - (yellowish colony) - -
54 Escherichia hermannii Ad460 Custard - (yellowish colony) - -
55 Escherichia vulneris 127 Raw milk - (yellowish colony) - -
56 Gluconobacter cerinus Ad374 Food complement St / No result
57 Hafnia alvei A00C067 Cockerel - (white colony) - -
59 Klebsiella oxytoca Ad1509 Milk powder - (blue colony) - -
60 Klebsiella oxytoca CIP79.32 - (blue colony) - -
61 Klebsiella pneumoniae 92 Pastries - (blue colony) - -
ADRIA Développement 183/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

EXCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW for 16h at 37°C
ASAP TSA
Genus Species N° strain Origin Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
62 Klebsiella pneumoniae CIP82.91T - (blue colony) - -
63 Klebsiella pneumoniae Ad1369 Water - (blue colony) - -
64 Kluyvera ascorbata CIP82.95T - (blue colony) - -
65 Kluyvera spp Ad229 Fish - (blue colony) - -
66 Leclercia adecarboxylata Ad707 Milk powder - (blue colony) - -
67 Morganella morganii CIPA236 - (white colony) - -
68 Myroïdes odoratiminus Ad1341 Whole liquid egg St / -
No growth in BPW
69 Pantoea agglomerans 86 Macedoine - -
Growth in BHI: - (blue colony)
No growth in BPW
70 Plesiomonas shigelloïdes Ad673 Fish - -
Growth in BHI: - (pinkish colony)
71 Proteus mirabilis Ad639 Mayonnaise - (yellowish colony) - -
ATCC
72 Proteus mirabilis - (yellowish colony) - -
29906
Ready to re heat beef
73 Proteus vulgaris Ad984 - (blue green colony) - -
meat
74 Providencia proteus Ad341 St / No result
75 Providencia rettgeri 112 White liquid egg - (yellowish colony) - -
76 Providencia stuartii 46 Turkey thigh - (yellowish colony) - -
77 Providencia stuartii Ad1575 River water - (white colony) - -
78 Pseudomonas aeruginosa Ad1528 River water St / -
79 Pseudomonas fluorescens Ad1246 Salmon St / -
80 Pseudomonas fragi Ad1327 Whole liquid egg St / -
81 Pseudomonas putida Ad1331 Whole liquid egg St / -
82 Pseudomonas veronii Ad1588 Environmental sample St / No result
83 Psychrobacter psychrophilus Ad1343 Whole liquid egg St / No result
84 Ralstonia mannitolilytica Ad1059 Turkey skin St / -
85 Serratia ficaria 113 Salad - (blue colony) - -
86 Serratia fonticola Ad1696 Salmon - (blue colony) - -
87 Serratia fonticola Ad1376 Water - (blue colony) No result -
88 Serratia fonticola 102 Pigs 'brains St / -
89 Serratia liquefaciens 49 Pastries - (blue colony) - -
90 Serratia liquefaciens 81 Ham - (white colony) No result No result
91 Serratia marcescens Ad447 Raw milk + - -
ADRIA Développement 184/185 December 22, 2015
Summary Report (Version 0)
VIDAS UP Salmonella (SPT)
 bioMérieux

EXCLUSIVITY
VIDAS UP Salmonella SPT
Strain BPW for 16h at 37°C
ASAP TSA
Genus Species N° strain Origin Colony VITEK MS test 3.1.0 VITEK MS test 3.1.0
103 Serratia marcescens Ad454 Raw milk - (blue colony) - -
104 Serratia marcescens Ad455 Raw milk - (mauve colony) - -
93 Shigella flexneri CIP82.48T - (white colony) - -
94 Shigella sonnei CIP82.49T - (white colony) - -
95 Shigella sp Ad1367 Water - (white colony) - -
96 Sphingobacterium sp Ad1324 Whole liquid egg St / No result
Xanthomonas
97 maltophilia Ad720 St / -
(Stenotrophomonas *)
Xanthomonas
105 maltophilia 60.77T Clinical - (blue colony) - -
(Stenotrophomonas *)
Xanthomonas
106 maltophilia 11.2 Vegetable - (green blue colony) - -
(Stenotrophomonas *)
98 Yersinia enterocolitica Ad1028 Speck - (blue colony) - -
99 Yersinia enterocolitica A00C066 Cockerel - (blue colony) - -
100 Yersinia intermedia 33 Raw milk - (blue colony) - -

ADRIA Développement 185/185 December 22, 2015

Summary Report (Version 0)
VIDAS UP Salmonella (SPT)