Production of proficiency test items containing bacteria in chicken matrix using freeze-drying technique
DOI:
https://doi.org/10.22239/2317-269x.01695Keywords:
Proficiency Test; Assay Laboratories; Test Items; Quality Control; Chicken MeatAbstract
Introduction: Participation in proficiency testing (PT) is used to evaluate the competence of testing and calibration laboratories. Objective: To evaluate the viability of the freeze-drying technique to produce six lots of PT items containing two Escherichia coli, two containing Bacillus cereus and Staphylococcus aureus concomitantly, and two containing Salmonella Enteritidis in baked shredded chicken matrix. Method: Homogeneity according to harmonized protocol and long and short-term stability testing according to ISO GUIDE 35 were carried out. Results: All lots produced were sufficiently homogeneous. In the long-term stability study, all lots were sufficiently stable at temperatures of -80 ± 10°C and -20 ± 4°C, except for the lot containing B. cereus and S. aureus. The other lots presented stability for at least 126 days at -80 ± 10°C and 84 days at -20 ± 4°C. The short-term stability was carried out only with the lots sufficiently stable in the long-term stability study. The lots were sufficiently stable at temperatures of 5 ± 3°C and at 35 ± 2°C, except for the lot containing Salmonella Enteritidis at 35 ± 2°C due to the significant decrease in cell concentration. Conclusions: The freeze-drying technique was satisfactory for the production of test items containing E. coli e Salmonella Enteritidis in the chicken matrix viable to use in a PT, but the lot containing Salmonella Enteritidis must be transported to the laboratories at the temperature ≤ 8°C for up to four days. Lots containing S. aureus e B. cereus simultaneously presented insufficient stability, indicating that the production of individual lots containing each bacteria individually is necessary.
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