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
CampyFood ID Agar Detection (BIO 12/30-05/10)
for the detection of Campylobacter spp. in
meat and poultry products, and production
environmental samples
Qualitative method
This document consists of 78 pages, including 13 appendices.
Only copies including the totality of this document are authorised.
Version 0
December 29, 2016
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
bioMérieux
1
INTRODUCTION _______________________________________________ 4
2
METHOD PROTOCOLS _________________________________________ 4
3
2.1
Alternative method ______________________________________________ 4
2.2
Reference method _______________________________________________ 6
INITIAL VALIDATION STUDY (IPL- 2010) AND EXTENSION STUDIES
(ADRIA Développement - 2014, 2016) ______________________________ 6
3.1
3.2
3.3
Initial validation study (Institut Pasteur de Lille - 2010) _________________ 6
3.1.1
Method Comparison Study__________________________________________ 6
3.1.2
Practicability ____________________________________________________ 14
3.1.3
Inter-laboratory study (IPL, 2010) ___________________________________ 16
3.1.4
Conclusion _____________________________________________________ 25
Extension study (ADRIA Développement - 2014) _____________________ 25
3.2.1
Protocol _______________________________________________________ 25
3.2.2
Results ________________________________________________________ 25
Extension study (ADRIA Développement, 2016)______________________ 27
3.3.1
Protocol _______________________________________________________ 27
3.3.2
Results ________________________________________________________ 27
3.3.3
Conclusion _____________________________________________________ 28
Appendix 1 – Flow diagram of the alternative method CampyFood ID Agar Detection ______________
Appendix 2 – Flow diagram of the reference method EN ISO 10272-1 (April 2006): Microbiology of food
and animal feeding stuffs. Horizontal method for detection and enumeration of Campylobacter spp. Part 1: detection method _____________________________________________________________
Appendix 3 – Artificial contamination (Initial validation - IPL 2010) in French _____________________
Appendix 4 – Relative accuracy: raw data (Initial validation - IPL 2010) _________________________
Appendix 5 – Inclusivity and exclusivity: raw data (Initial validation - IPL 2010) ___________________
Appendix 6 - Results obtained by each collaborator laboratory and by the expert laboratory (Initial
validation - IPL 2010) ________________________________________________________________
Appendix 7 - Accordance (Initial validation - IPL 2010) ______________________________________
Appendix 8 - Concordance (Initial validation - IPL 2010) _____________________________________
Appendix 9 - Inclusivity / Exclusivity: protocols (Extension study - ADRIA Développement 2014) _____
Appendix 10 - Inclusivity study: raw data (Extension study - ADRIA Développement 2014) __________
Appendix 11 - Exclusivity study: raw data (Extension study - ADRIA Développement 2014) _________
Appendix 12 - Protocol applied for the extension study (Extension study ADRIA Développement, 2016) _________________________________________________________
Appendix 13 - Inclusivity and exclusivity: raw data (Extension study - ADRIA Développement, 2016) __
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Quality Assurance documents related to this study can be consulted upon
request from bioMérieux.
The technical protocol and the result interpretation were realised according to
the EN ISO 16140 (2003) 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:
CampyFood Agar (CFA)
(BIO 12/30 - 05/10)
Validation standard:
ISO 16140 (October 2003): Food microbiology –
Protocol for the validation of alternative methods
Reference method:
ISO 10272-1 - Microbiology of food and animal
feeding stuffs - Horizontal method for detection
and enumeration of Campylobacter spp. - Part 1:
detection method
Scope:
Meat and poultry products and production
environmental samples
Certification organism:
AFNOR Certification (http://nf-validation.afnor.org/)
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1
INTRODUCTION
The CampyFood Agar (CFA) Detection is validated since the 21st May
2010 (Certificate Number BIO 12/30-05/10) with a confirmation using the
VIDAS CAM or a traditional confirmation procedure.
An extension of the scope was obtained in January 2014 for the confirmation
of positive results by using a latex test (CAMPYLOBACTER spp latex kit
(Reéf. MGNF46)).
An extension study was set up in March 2016 to allow the use of the VITEK
MS, automated mass spectrometry microbial identification system that uses
Matrix Assisted Laser Desorption Ionization Time-of-Flight (MALDI.TOF)
technology and a comprehension database of relevant species.
2
METHOD PROTOCOLS
2.1
Alternative method
Protocol
The flow diagram of the alternative method is given in Appendix 1.
The method comprises:
- an enrichment step for 48h ± 4h at 41.5°C ± 1°C in the CampyFood broth
(CFB) i.e. bioMérieux reference 42642/42643, in a specific blending bag,
the Combibag (bioMérieux, reference 30551). Incubation of CFB in
microaerobic atmosphere is achieved with the GENbox microaer
atmosphere generators (bioMérieux, reference 96125) set up in a “pocket”
of the Combibag. The bag was then closed by a clip seal provided in the
kit,
- streaking on a specific CampyFood Agar (or CFA), incubated for 44h ± 4h
at 41.5°C ± 1°C in microaerobic conditions.
Note 1: Before addition of the sample, CFB is required to be at room temperature.
Note 2: The time between opening the GENbox bag and closing the Combibag shall not
exceed 30 seconds.
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The characteristic colonies are identified using either:
- Conventional tests described in the standardized method: purification on
Columbia blood agar, then examination of morphology and motility,
microaerobic growth at 25°C, aerobic growth at 41,5 °C, detection of
oxidase activity,
- A VIDAS CAM test from 1 to 5 characteristic colonies, after resuspension
of the colony in 2 ml tryptone salt,
- Realization of a latex test (CAMPYLOBACTER spp latex kit (Ref.
MGNF46)) from a typical isolated colony,
- Confirmation using the VITEK MS from a typical isolated colony from CFA
or Columbia blood agar (software version V3.1),
- Simplified conventional tests: inoculation of a Columbia blood agar
followed by incubation for 48 to 72 hours at 41.5°C in microaerobic
conditions, and streaking on a Columbia blood agar followed by incubation
for 48 to 72 hours at 41.5°C in aerobic conditions (inoculation of a
maximum of 5 streaks of colonies per plate). The microscopic examination
of morphology and motility, and detection of oxidase activity are performed
only on strict microaerobic colonies.
Note: Before 48 hours incubation, colonies are not big enough for confirmations. All
confirmations must be done from 48 hours isolated colonies.
Principle
The CampyFood Agar contains specific activators facilitating the growth of
Campylobacter, a selective mixture allowing the inhibition of most of the
contaminants and a coloured indicator that facilitates the reading. The
characteristic colonies seem red orange-coloured in red Bordeaux, with
sometimes a metallic reflection.
Remark: the metallic reflection remains a criterion of orientation; the other
microorganisms can also present this characteristic.
Sometimes, the colonies of Campylobacter can present a tint going from
pink-red to dark brown, or spread out and to present a dark red-orangecoloured centre, a suburb of granular aspect and irregular edges.
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2.2
Reference method
The reference method is the EN ISO 10272-1 - Microbiology of food and
animal feeding stuffs - Horizontal method for detection and enumeration of
Campylobacter spp. - Part 1: detection method (See Appendix 2).
3
INITIAL VALIDATION STUDY (IPL- 2010) AND EXTENSION
STUDIES (ADRIA Développement - 2014, 2016)
3.1
Initial validation study (Institut Pasteur de Lille - 2010)
3.1.1
Method Comparison Study
The relative accuracy is the closeness of agreement between a test result and the accepted
reference value.
The relative specificity is defined as the degree to which a method is affected (or not) by the
other components present in a multi-component sample; that is, it is the ability of the method
to measure exactly a given analyte, or its amount, within the sample without interference from
non-target components such as matrix effect or background noise.
The relative sensitivity is defined as the ability of the alternative method to detect two different
amounts of analyte measured by the reference method within a given matrix over the whole
measurement range; that is, it is the minimal quantity variation (increase of the analyte
concentration x) which gives a significant variation of the measured signal (response y).
3.1.1.1 Relative accuracy, relative specificity and relative sensitivity
Number and nature of the samples
208 samples were analyzed; the distribution per tested category and type is
given in the Table 1.
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Table 1 - Distribution per tested category and type
Category
Poultry Products
Other meat products
Types
Raw, frozen
Preparations with poultry, raw or cooked
Rinsed carcass
Skin of poultry neck
Total
Raw meat
Raw flavoured meats
Ready-made meal
Total
Positive* Negative Total
15
14
29
4
10
14
8
0
8
9
4
13
36
20
7
6
33
28
27
12
10
49
64
47
19
16
82
Production
Various waters
environmental samples
Surface samples
Residues and scraps
Total
8
11
19
13
9
30
12
9
32
25
18
62
TOTAL
99
109
208
* These are positive results by either one or two methods.
Artificial contamination of the samples and percentage
Artificial contaminations were done by spiking. The strains were stressed
using various injury protocols (See Appendix 3). The injury was evaluated by
comparing enumeration results onto selective and non selective agars.
Among the 99 positive samples, 44.5 % were naturally contaminated.
Results of assays
The analyses were performed in single using the two methods. The raw data
are given in Appendix 4.
The typical colonies observed on CFA were confirmed by:
- the conventional tests described in the EN ISO 10272.1 standard or with
the simplified conventional tests,
- applying the VIDAS CAM test.
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The paired results are given in Table 2 for all samples and Tables 3 to 5 per
category.
Table 2 - Overall results
Simplified
conventional tests
VIDAS CAM
Responses
Positive reference
method (R+)
Negative reference
method (R-)
Positive alternative
method (A+)
Positive agreement (A+/R+)
PA = 83
Positive deviation (R-/A+)
PD = 14
Negative alternative
method (A-)
Negative deviation (A-/R+)
ND = 2 (PPND = 2)
Negative agreement (A-/R-)
NA = 109 (PPNA = 2)
Positive alternative
method (A+)
Positive agreement (A+/R+)
PA = 83
Positive deviation (R-/A+)
PD = 14
Negative alternative
method (A-)
Negative deviation (A-/R+)
ND = 2 (PPND = 2)
Negative agreement (A-/R-)
NA = 109 (PPNA = 2)
A+ =
positive confirmed
A- =
immediate negatives and negatives after confirmation when presumed positive
Identical results were found using both confirmation methods.
The results for each category are presented in Table 3, 4 and 5:
Table 3 - Poultry Products
Positive reference
Negative reference
method (R+)
method (R-)
Positive alternative
Positive agreement (A+/R+)
Positive deviation (R-/A+)
Simplified
method (A+)
PA = 31
PD = 5
conventional tests
Negative alternative
Negative deviation (A-/R+)
Negative agreement (A-/R-)
method (A-)
ND = 0 (PPND = 0)
NA = 28 (PPNA = 2)
Positive alternative
Positive agreement (A+/R+)
Positive deviation (R-/A+)
method (A+)
PA = 31
PD = 5
Negative alternative
Negative deviation (A-/R+)
Negative agreement (A-/R-)
method (A-)
ND = 0 (PPND = 0)
NA = 28 (PPNA = 2)
Responses
VIDAS CAM
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Table 4 - Other meat products
Positive reference
Negative reference
method (R+)
method (R-)
Positive alternative
Positive agreement (A+/R+)
Positive deviation (R-/A+)
Simplified
method (A+)
PA = 28
PD = 4
conventional tests
Negative alternative
Negative deviation (A-/R+)
Negative agreement (A-/R-)
method (A-)
ND = 1 (PPND = 0)
NA = 49 (PPNA = 0)
Positive alternative
Positive agreement (A+/R+)
Positive deviation (R-/A+)
method (A+)
PA = 28
PD = 4
Negative alternative
Negative deviation (A-/R+)
Negative agreement (A-/R-)
method (A-)
ND = 1 (PPND = 0)
NA = 49 (PPNA = 0)
Responses
VIDAS CAM
Table 5 - Production environmental samples
Positive reference
Negative reference
method (R+)
method (R-)
Positive alternative
Positive agreement (A+/R+)
Positive deviation (R-/A+)
Simplified
method (A+)
PA =24
PD = 5
conventional tests
Negative alternative
Negative deviation (A-/R+)
Negative agreement (A-/R-)
method (A-)
ND = 1 (PPND = 0)
NA = 32 (PPNA = 0)
Positive alternative
Positive agreement (A+/R+)
Positive deviation (R-/A+)
method (A+)
PA =24
PD = 5
Negative alternative
Negative deviation (A-/R+)
Negative agreement (A-/R-)
method (A-)
ND = 1 (PPND = 0)
NA = 32 (PPNA = 0)
Responses
VIDAS CAM
Calculation of relative accuracy (AC), relative specificity (SP)
and relative sensitivity (SE)
All previous results were used to calculate the relative accuracy, relative
sensitivity and relative specificity of each category, according to the EN ISO
16140 standard.
The results obtained whatever the confirmatory tests used are summarised in
Table 6.
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Table 6
Category
PA
Poultry Products
Other meat
product
Environmental
samples
TOTAL
NA ND PD
Sum
N
Relative accuracy
AC (%)
[100x(PA+NA])/N
N+
PA + ND
Relative sensitivity
SE (%)
[100xPA]/N+
N-
Relative specificity
NA + PD
SP (%)
[100xNA]/N-
31
28
0
5
64
92.2
31
100.0
33
84.8
28
49
1
4
82
93.9
29
96.6
53
92.5
24
32
1
5
62
90.3
25
96.0
37
86.5
83
109
2
14 208
92.3
85
97.6
123
88.6
The alternative method percentage values calculated for the following three
criteria according to the ISO 16140 (2003) standard are:
Relative accuracy: AC
Relative specificity : SP
Relative sensitivity : SE
92.3%
88.6%
97.6%
Taking into account the positive deviations of the alternative method, the
sensitivity of both methods is presented below:
Alternative method:
(PA + PD) / (PA + PD + ND)
98.0%
Reference method:
(PA + ND) / (PA + PD + ND)
85.9%
Analysis of discordant results
Negative deviations: 2
Sample n°
Product
Contamination
P18
Sweet bread meat
Artificial
C. jejuni PRA3L1E4B3 (31 CFU/25 g)
S6
Process water
Artificial
C. jejuni BRA9L1E7K1 (7.2 CFU/25 g)
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Positive deviations: 14
Sample n°
Product
Contamination
E1
Chicken leg
Natural
G6
Chicken leg
Natural
G4
Rinsing carcass
Natural
A4
Chicken neck skin
Natural
C. jejuni sups jejuni
A6
Chicken neck skin
Natural
C. jejuni sups jejuni
M2
Lamb meat
Artificial
Cross contamination
N11
Veal meat
Artificial
Cross contamination
Q10
Pork meat
Artificial
C. coli PRA3L1E12B3 (7 CFU/25 g)
Q9
Pork meat
Artificial
C. coli PRA3L1E12B3 (7 CFU/25 g)
P9
Process water
Artificial
Cross contamination
N14
Chicken taking
Natural
N2
Scraps from tub
Natural
N4
Scraps from hen workshop
Natural
O1
Scraps from chicken
Natural
According to Annex F of the ISO 16140 standard, the statistical test is:
Y = ND + PD = 2 + 14 = 16
m=2
M=3
m < M, the two methods are considered different but clearly in favour of the
alternative method.
Comments on confirmations
The characteristic colonies were confirmed:
- Without a purification step, 1 to 5 characteristic colonies, isolated or not,
were tested by the VIDAS CAM test to confirm the presence of
Campylobacter spp.
and
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- From isolated colonies, by the tests described in the ISO method, in the
cases where the colonies where not isolated, purification steps were
undertaken.
A minimum of 48 h incubation of Columbia blood agar plates was required
prior confirmation, in order to produce sufficient biological material.
3.1.1.2 Relative detection level
The relative detection level is the smallest number of culturable micro-organisms that can be
detected in the sample in 50% of occasions by the alternative and reference methods.
Three « food matrix/strain» pairs were tested in parallel with the reference
method and the alternative method. The artificial contaminations were carried
out according to ISO 16140 and the NF Validation technical rules.
The levels of detection, calculated according to the Spearman – Kärber
method (LOD50), were the following:
Table 7 – Relative detection level results
Matrix
Strain
Relative detection level (CFU / 25 g or 25 m)
according to Spearman-Kärber test1
Reference method
Alternative method
Poultry meat
Campylobacter jejuni
0.9 [0.3 – 2.4]
0.7 [0.3 – 1.8]
Pork
Campylobacter jejuni
0.9 [0.4 – 1.8]
0.9 [0.4 – 1.8]
Process water
Campylobacter coli
0.3 [0.2 – 0.4]
0.3 [0.2 – 0.4]
The detection levels vary from 0.2 to 2.4 CFU/25 g for the reference
method and from 0.2 to 1.8 CFU/25 g for the alternative method.
1
"Hitchins A. Proposed Use of a 50 % Limit of Detection Value in Defining Uncertainty Limits in the
Validation of Presence-Absence Microbial Detection Methods, Draft 10th December, 2003".
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3.1.1.3 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.
The inclusivity and the exclusivity of the alternative method were determined
using 50 positive strains and 30 negative strains.
Protocols
- Inclusivity: Campylobacter strains cultures were performed in CFB.
Dilutions were done in order to inoculate 10 to 100 cells/225 ml CFB
(incubation 48 h at 41.5°C in microaerobic conditions). Ten µl of CFB
enrichment were then streaked onto CFA plate, incubated for 24 h ± 4 h at
41.5°C in microaerobic conditions.
- Exclusivity: Negative strains were inoculated at 105 CFU/ 225 ml nutrient
broth in aerobic conditions for 24 h at 37°C. Ten microliters of the
enrichment broth were then streaked onto CFA plates incubated for 44 h ±
4 h at 41.5°C in microaerobic conditions.
Note: C. fetus is a part of the Campylobacter genus, but does not grow at
41.5°C. The protocol for Campylobacter fetus strains was the same as the
one used to study inclusivity, but incubation temperature was 25.0°C
instead of 41.5°C.
Results and conclusion
The results are presented in Appendix 5.
All the 52 strains of Campylobacter tested (C. coli, C. jejuni, C. upsaliensis,
C. lari), produced characteristic colonies on CFA: red orange-coloured in red
Bordeaux, with sometimes a metallic sheen.
The 2 strains of C. fetus were characteristic when incubated at 25°C, but did
not grow when incubated at 41.5°C.
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The 30 non Campylobacter spp strains did not grow or did not give
characteristic colonies, except in 4 cases. Colonies of 3 strains were
coloured in red Bordeaux, with irregular edges:
- Enterobacter cloacae (EN16),
- Escherichia coli (accuracy assay),
- Acinetobacter baumanii (reference 40).
Aeromonas hydrophila, isolated during the accuracy study, gave purplish red
colonies without metallic sheen on CFA.
3.1.2
Practicability
Practicability is described according to the technical rules of the NF
Validation:
1.Packaging (See kit insert)
2.Reagent volumes
(See kit insert and vial packaging)
3. Storage conditions (See kit insert) –
Shelf life of not opened products
(See kit insert)
4. Modalities of use after first use
(See kit insert)
5. Required equipments (See kit insert)
6. Reagents (See kit insert)
7. Training
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CFB (reference 42 643): Broths are packaged in 10 × 225 ml
minibags
CFB (reference 42 642): Broths are packaged in 10 × 90 ml minibags
CFA (reference 43 471): Plates are packaged in 2×10 plates of
90 mm diameter.
The CFB minibags must be stored at 2-8°C in their box until the
expiration date, protected from light.
The plates must be kept between +2°C and +8°C.
The expiration date is shown on each vial.
The CFB minibags must be stored at 2-8°C in their box until the
expiration date, protected from light.
The plates must be kept between +2°C and +8°C in their box up to
expiration date.
Normal configuration and common material of a laboratory of
microbiology. Necessary equipment:
1) Combibag + microaerobic atmosphere generator
2) Or jar and GENbox microaer, GENbag microaer, GENbox Jar,
microaerobic atmosphere generators,
3) Blender or equivalent
4) Air incubator at 41.5°C ± 1°C
5) Air incubator at 25.0°C ± 1°C
/
For an operator trained in standard techniques of microbiology,
training requires less than 1 day.
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8. Real time handling – Flexibility of the technique relative to the number of samples to be analysed
Steps
Sampling, dilution in CFB and stomaching
Sampling, dilution in BOLTON broth and
stomaching
Streaking on CFA
Streaking on mCCDA and 2nd agar
Agar readings and typical colonies selection
Average total time (per sample)
Average time for
a sample (min)
EN ISO 10272-1
CFB/CFA
Standard
method
/
7
Average time for
20 samples (min)
EN ISO 10272-1
CFB/CFA
Standard
method
60
7
/
60
/
1
2
10 min
1
/
10
15
5 min
1
9 min
8
/
12
4 min
These times correspond to negative samples for which no confirmation is necessary.
In the case of positive samples, it is necessary to add the time required for the confirmations.
The value of the alternative method is the screening of the negative samples and the confirmation procedure.
Furthermore, time of manipulations is reduced in comparison to the reference method.
9. Time to result
Step
Realization of pre-enrichment
Streaking on selective media in a microaerobic
atmosphere
Streaking on CFA
Reading the plates
Negative results
(if no characteristic colony)
Confirmation by reference method tests : GRAM,
motility, oxidase, microaerobic growth at 25.0°C,
aerobic growth at 41.5°C, including purification
Simplified confirmation tests : conventional
method
Confirmation tests : VIDAS CAM test from colony
isolate or no
Negative results
(after negative confirmation if necessary)
Positive results
-
Confirmation by the reference method tests,
including purification
Confirmation by VIDAS CAM test from colony
isolate or no
Confirmation by the latex assay
10. Technician skills
11. Steps common to the reference
method
Time (Day)
EN ISO 10272-1:2006 standard
D0
/
D2
D2
D3 to D4
/
D4
D4
D4
D6 to D7
D6 to D8
D6 to D7
/
J4
/
D4 to D7
D6 to D8
D6 to D7
D6 to D8
D4 (to D6 purification)
/
D4 (to D6 purification)
/
Staff trained in microbiology.
Level identical to that for the reference method
Confirmations (option 1)
12. Traceability
/
13. Maintenance
/
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3.1.3
Inter-laboratory study (IPL, 2010)
The aim of the interlaboratory study is to determine the variability of the results obtained in
different laboratories using identical samples and to compare these results with those
obtained in the methods comparison study.
3.1.3.1 Study organization
17 laboratories were involved. The tested matrix was a poultry minced meat
inoculated with Campylobacter jejuni (origin “turkey”).
24 samples per method were prepared with 3 inoculation levels (8 samples
per level for each method).
3.1.3.2 Control of experimental parameters
Before artificial contamination
The non contaminated meat was analyzed according to the EN ISO 102721:2006 reference method to check the absence of Campylobacter spp. None
of the 25 g samples contained Campylobacter spp.
The MPN enumeration of Campylobacter was carried out by preparing
3 dilutions, 3 tubes per dilution in CFB, streaking on mCCDA and CFA. The
result was < 3 CFU / 25 g.
The total viable count at 30°C was estimated to be 1.5 106 CFU/g.
Stability of the inoculated samples
- Samples stability
Preliminary assays demonstrated stability of Campylobacter spp in the
poultry meat, under the conditions used in the study.
- Contamination rate after artificial inoculation
The following table shows the contamination rates obtained and estimated
precisions:
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Level
Samples
Level 0
(L0)
Low level
(L1)
High level
(L2)
5-6-9-10-13-14-19-20
27-28-35-36-41-42-43-44
3-4-11-12-17-18-23-24
29-30-31-32-39-40-45-46
1-2-7-8-15-16-21-22
25-26-33-34-37-38-47-48
Targeted
theoretical level
(CFU/25g)
Real level
(CFU/25g)
Confidence
intervals
0
0
/
3
4.4
[1.2; 11.2]
30
26.0
[17.0; 38.2]
Sample delivery
The temperature curves obtained by the temperature probe show that
temperatures were stable during the delivery, excepted for 4 laboratories
(I, J, L and P) (See table 8).
Table 8 - Sample temperatures at receipt
Laboratory
A
B
Temperatures at receipt (°C)
Measured by
Measured by the
the laboratory
temperature probe
5.5
4.5
4.6
4.0
C
6.5
0.0
D
E
7.6
5.8
5.0
5.5
F
5.0
1.2
G
H
I
J
K
L
M
N
O
1.0
5.0
14.4
13.0
8.5
9.0
8.0
7.8
7.8
3.6
7.3
14.3
13.1
7.8
8.7
7.5
6.6
8.0
P
10.0
9.1
Q
8.2
5.1
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Comments
Reception at D1 (11am), but samples
analyses at D2
Reception at D1 (11am), but samples
analyses at D2
Reception at D2
Reception at D2
Reception at D1 (at midday), and
samples analyses at D2
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3.1.3.3 Conclusion
Of the 17 laboratories, 6 were excluded due to the temperature which was
out of range during shipment (Laboratories I, J and L), package received at
D2 (laboratories I and J) or samples received at D1 but analysed at D2
(laboratories C, F and P). The results of 11 laboratories were used in the
interpretation.
3.1.3.4 Results
Enumeration of aerobic mesophilic flora
The results of enumerations varied between 2.9 107 and 1.1 109 CFU/g.
Results obtained by the collaborative laboratories
The detailed results are presented in Appendix 6 and the following Tables
give a summary for all the laboratories.
Table 9 - Positive results obtained with the reference method
Levels of contamination
Laboratory
L0
L1
L2
Positive results Total samples Positive results Total samples Positive results Total samples
A
0
8
0
8
0
8
B
0
8
6
8
8
8
C
0
8
0
8
0
8
D
2
8
3
8
5
8
E
6
8
6
8
4
8
F
/
/
/
/
/
/
G
4
8
1
8
5
8
H
0
8
1
8
7
8
I
/
/
/
/
/
/
J
0
8
0
8
0
8
K
0
8
0
8
0
8
L
5
8
5
8
6
8
M
3
8
4
8
6
8
N
0
8
0
8
0
8
O
0
8
1
8
1
8
P
0
8
0
8
0
8
Q
0
8
1
8
5
8
Total
15
88
23
88
41
88
selected
laboratories
(a)
(b)
(c)
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Table 10 - Positive results obtained with the alternative method
Levels of contamination
Laboratory
L0
L1
L2
Positive results Total samples Positive results Total samples Positive results Total samples
A
2
8
8
8
8
8
B
0
8
8
8
8
8
C
2
8
8
8
8
8
D
0
8
8
8
8
8
E
0
8
8
8
8
8
F
/
/
/
/
/
/
G
2
8
8
8
8
8
H
0
8
8
8
8
8
I
/
/
/
/
/
/
J
4
8
8
8
8
8
K
0
8
8
8
8
8
L
0
8
5
8
6
8
M
1
8
7
8
8
8
N
1
8
8
8
8
8
O
1
8
7
8
8
8
P
1
8
8
8
8
8
Q
0
8
8
8
8
8
Total
7
88
86
88
88
88
selected
laboratories
(a)
(a): False positive
(b)
(b): True positive at level 1
(c)
(c): True positive at level 2
Conclusion
The results of 11 laboratories were finally taken into account for the statistical
analysis.
Results of the CFB – CFA method
Off the 176 spiked samples 174 were found positive with the CFA method
and 2 at level L1 were found negative (Lab M and O).
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Five of the 11 laboratories (A, G, M, N and O) found 1 or 2 positives among
the non inoculated samples.
Results of the standard method
Off the 176 spiked samples 64 were found positive with the reference method
and 112, 65 at level 1 and 47 at level 2, were found negative.
Three of the 11 laboratories (A, K, N) did not find Campylobacter spp
whatever the contamination level due to the background microflora level.
Four of the 11 laboratories (D, E, G, and M) showed positive results for some
non inoculated samples.
For the ISO method, the Campylosel agar was used in addition to the mCCD
agar. Most of the plates showed the following characteristics:
- Characteristic macroscopic colonies on mCCDA found negative after
confirmation.
- And, no characteristic colonies, strongly hemolytic or not on Campylosel.
Further investigations were done by the expert laboratory. Strains of
Escherichia coli were identified and studied for their resistance to antibiotics.
These strains presented a -phenotype lactamines - -lactamase explaining
their growth.
The high background flora, consisted of multi-resistant Escherichia coli and
lactic flora, normally inhibited in the Bolton broth and on selective agars of
Campylobacter spp. was able to grow and inhibit and\or hide the presence of
Campylobacter spp.
Note: the CampyFood Broth and CampyFood Agar appeared to be more
selective towards the background flora.
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3.1.3.5 Calculations
The results of 11 laboratories were considered.
Note: the positive results of the alternative method were all confirmed.
Specificity (% SP) and Sensitivity (%SE)
The percentages of specificity (SP) and sensitivity (SE) were calculated
according to the EN ISO 16140.
For the L0 level and for each method, specificity percentages are calculated
according to:
  FP 

SP  1  
 x 100%
 N 

with: N- = total number of all L0 assays
FP = number of false positive results
For each contamination level and each method, the sensitivity percentages
are calculated according to:
TP
x 100%
N
with: N+ = total number of all L1 or L2 assays
TP = number of true positive results
SE 
The results are given in the Table 11.
Table 11 – Interpretation
Reference method
SP/SE
Alternative method
SP/SE
L0
L1
SP% = 83.0
SE% = 26.1
SP% = 92.1
SE% = 97.8
L2
L1+L2
SE% = 46.6
SE% = 36.4
SE% = 100.0
SE% = 98.9
Level
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Relative accuracy (AC)
Relative accuracy (AC)
(PA  NA)
AC 
x 100%
N
(in
%)
is
calculated
according
to:
with: N = number of samples analysed
PA = number of positive agreement
NA = number of negative agreement
The results for all the samples are presented below.
Table 12 - Paired results of the alternative and reference methods
Positive reference
Negative reference
method (R+)
method (R-)
Positive alternative
Positive agreement (A+/R+)
Positive Deviation (R-/A+)
method (A+)
PA = 67
PD = 114*
Negative alternative
Negative deviation (A-/R+)
Negative agreement (A-/R-)
method (A-)
ND = 12*
NA =71
Total
(N+) = 79
(N-) = 185
Responses
Total
(N+) = 181
(N-) = 83
N = 264
* None of the presumptive positive samples were negative after confirmation
The alternative method accuracy values with regard to the reference method
are shown in Table 13
Table 13 – Interpretation
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Level
AC %
Level L0
81.8
Level L1
28.4
Level L2
46.6
Level L1 + L2
37.5
Total
52.3
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Analysis of discordances
As defined in Annex F of the ISO 16140 standard, the McNemar test was
used:
² = d2/(PD+ND)
Number of discordances
d minimal
²
Conclusion
126
114 – 12 = 102
(102×102)/126 = 83
No Equivalence
Both methods were not considered as equivalent as
²
> 3.84 (Annex F), in
favor of the alternative method.
3.1.3.6 Interpretation
Relative accuracy (AC), specificity (SP) and sensitivity (SE)
values
The values obtained in the two parts of the validation study are given in the
following Table:
Inter-laboratory study
Comparative study
Relative accuracy (AC)
52.3 %
92.3 %
Sensitivity (SE)
98.9 %
97.6 %
Specificity (SP)
92.1 %
88.6 %
The values obtained through the inter-laboratory study and the preliminary
study are different.
The calculations of the sensitivity of both methods taking into account all
confirmed positives (true positive results) are:
Alternative method
Reference method
(PA + PD) / (PA + PD + ND) = 93.8 %
(PA + ND) / (PA + PD + ND) = 40.9 %
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Accordance (DA)
Accordance values for both methods are found in Table 14 (See Appendix 7
for the raw data).
Table 14 – Interpretation
Level
Reference method
Alternative method
L0
DA % =
84 %
DA % =
87 %
L1
DA % =
76 %
DA % =
96 %
L2
DA % =
75 %
DA % =
100 %
Concordance
Both methods concordance values are found in Table 15 (See Appendix 8
for the raw data).
Table 15 – Interpretation
Level
Reference method
Alternative method
L0
Concordance % =
70.5 %
Concordance % =
82.5 %
L1
Concordance % =
59.9 %
Concordance % =
95.5 %
L2
Concordance % =
47.7 %
Concordance % =
100 %
Odds Ratio (COR)
The odds ratio value is determined according to:
COR 
Accordance x 100  condorcance
Concordance x (100  accordance )
Both method odds ratio values are:
Table 16 – Interpretation
Level
Reference method
Alternative method
L0
COR =
2.20
COR =
1.42
L1
COR =
2.12
COR =
1.13
L2
COR =
3.29
COR =
1.00
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A value of 1.00 for the Odds ratio means that accordance and concordance
are equal. When the Odds ratio increases, the inter-laboratory variation
becomes more predominant.
3.1.4
Conclusion
The method comparative study conclusions are:

The alternative method showed satisfying relative accuracy,
specificity and sensitivity. It allowed a better recovery of
Campylobacter with 14 positive deviations and 2 negative deviations.

The relative detection limits of the alternative method and the ISO
standard were similar.

The alternative method showed clearly satisfying inclusivity and
exclusivity results.
The inter-laboratory study conclusions are:

The inter-laboratory study showed that the alternative method is
more sensitive than the reference method.
3.2
Extension study (ADRIA Développement - 2014)
An extension study was conducted in 2014 by ADRIA Développement in
order to use a latex test for positive results confirmations.
3.2.1
Protocol
One hundred and fifty two positive strains and one hundred and one negative
strains were tested. The study protocol is described in Appendix 9.
3.2.2
Results
The raw data are provided in Appendix 10 for the inclusivity study and in
Appendix 11 for the exclusivity study.
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Inclusivity
Inclusivity results are summarized in Table 17.
Table 17 - Inclusivity results
COS
140
12
12
0
0
152
Positive latex test using one colony
Negative latex test using one colony
Positive test using a minimum of 2 colonies
Negative latex test
No growth
Total number of tested colonies
* 144
145
146
147
148
CampyFood
138
9
9
0
5 (144-145-146-147-148) *
152
Campylobacter upsaliensis Ad1139
Campylobacter upsaliensis ATCC43954
Campylobacter upsaliensis ATCC49815
Campylobacter upsaliensis ATCC49816
Campylobacter upsaliensis CIP103681
- Latex tests realised on colonies isolated on Columbia blood Agar:
* All the positive strains gave a positive latex test when grown on
Columbia blood agar.
* For 12 strains, it was necessary to test a pool of 2 or 3 colonies to
obtain a positive latex test.
- Latex tests realised on colonies on CFA:
* 5 Campylobacter upsaliensis strains did not grow onto CFA plates.
* For 9 strains, it was necessary to test a pool of 2 or 3 colonies to
have a positive latex test.
Exclusivity
The 101 tested negative strains gave a negative VIDAS test after subculture
in a non selective broth, except the 2 strains of Campylobacter fetus. When
streaked onto Columbia blood Agar, 2 strains gave a positive or doubtful
latex test (Aeromonas hydrophila CIP 74.30 and Chryseobacterium
ureilyticum Ad 1340).
20 strains were able to grown on CampyFood agar; 11 of them gave doubtful
colonies, and all gave a negative latex test.
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3.3
Extension study (ADRIA Développement, 2016)
The aim of the study was to assess the inclusivity and exclusivity of the new
confirmation procedure.
3.3.1
Protocol
150 positive and 100 negative strains were tested. The protocol applied for
the extension study is described in Appendix 12.
3.3.2
Results
The raw data are provided in Appendix 13. An example of the results
provided by the software for a target strain and a non target strain is also
given in Appendix 13.
3.3.2.1 Inclusivity
One hundred and fifty strains were tested; one colony and one spot were
tested per strain. All the strains gave typical colonies on CampyFood Agar
(CFA) plates and all were confirmed as Campylobacter spp. with the
VITEK MS, except in one case (strain No 51). An example of result provided
by the VITEK MS is given page 74. After isolation on Columbia Blood Agar
(COS); all the strains were confirmed as Campylobacter. The results are
summarised in table 18.
Table 18
Media
Number of strains tested
Number of strains confirmed as
Campylobacter spp.
Number of strains not confirmed as
Campylobacter spp.
Number of strains with no
confirmation
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150
COS
150
149
150
0
0
1 (Campylobacter coli
Ad 1939)
0
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3.3.2.2 Exclusivity
None of the 100 tested strains were confirmed as Campylobacter with the VITEK
MS. An example of result provided by the VITEK MS is given page 78. A
summary of the results is given Table 19.
Table 19
Media
CFA
COS
100
100
78
0
22
/
0
13
0
0
Number of strains tested
Number of strains which did not grow
on the plate
Number of strains characteristic on the
plates
Number of strains with no result
Number of strains confirmed as
Campylobacter spp.
As already mentioned, the technology is here dedicated to Campylobacter
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 Campylobacter spp with the VITEK® MS.
3.3.3
Conclusion
All the 150 tested Campylobacter strains were confirmed as
Campylobacter spp, except in one case for which a “no result” was
obtained when the colony was picked up from CFA.
Among the 100 tested negative
Campylobacter genus was observed.
strains,
no
confirmation
as
VITEK® MS is an accurate and rapid technology to confirm a positive
presumptive colony isolated on the CampyFood agar.
The technology is dedicated to Campylobacter spp confirmation, and is
not supposed to be used for further sub-species discrimination,
serotying or identification.
The software version used for the study was the V3.1.
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Appendix 1 – Flow diagram of the alternative method
CampyFood ID Agar Detection
25 g sample + 225 ml CFB (CampyFood broth) in Combibag

Incubation for 48 h ± 4 h at 41.5°C ± 1°C

Streaking onto CampyFood Agar (CFA) plates

Incubation for 44 h ± 4 h at 41.5°C ± 1°C

Presence of characteristic colonies

Confirmation:
- Tests described in the reference method
- VIDAS CAM on isolated colonies
- Test VITEK® MS on isolated colonies
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Appendix 2 – Flow diagram of the reference method
EN ISO 10272-1 (April 2006): Microbiology of food and animal feeding stuffs.
Horizontal method for detection and enumeration of Campylobacter spp. Part 1: detection method
Pre-enrichment: BOLTON supplemented
(at ambient temperature)
1/10 dilution
Homogenization

Incubation for 4 h to 6 at 37°C 1°C, and 44 h  4 h at 41.5°C
in microaerobic conditions

Streaking 10µl onto mCCDA plates and on a second media

Incubation for 44 h  4 h at 41.5°C  1°C in micro aerobic conditions

Presence of characteristic colonies

Confirmatory tests:
- Purification on Columbia Blood Agar (COS)
- Microscopic observation (morphology and mobility)
- Oxidase test
- Growth in aerobic conditions at 41.5°C
- Growth in micro aerobic conditions at 25°C
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Appendix 3 – Artificial contamination (Initial validation - IPL 2010) in French
Contamination artificielle
Code
G12
G13
G14
I2
I3
I4
I5
P11
P12
P13
P14
P15
P16
P17
P18
P19
P20
Q1
Q2
Q3
Q4
Q5
Q6
Q7
Q8
Q9
Q10
Q11
Q12
Q13
Q14
Q15
Q16
Nom
Sauté de bœuf cru
Filet de bœuf cru
saucisse texane crue (porc)
Poulet rôti
Poulet rôti
Poulet rôti
Escalope de dinde
Chipolatas aux herbes pur porc
Merguez fortes à la marocaine
Emincé de porc sauce toscane
Jarret d'agneau
Chipolatas
Bavette de bœuf
Côte de porc
Ris de veau cœur
Rognons de veau
Palette fumée sans os
Escalope de jambon de porc
Foie de veau
Langue de bœuf
Côte de porc mexicaine
Filet mignon de porc cuit
Filet mignon de porc
Filet mignon de porc
Faux filet de bœuf
Filet mignon de porc au curry
Filet mignon de porc
Viande de porc hachée
Rognons de veau
Poitrine fumée à l'ancienne
Côte échine de porc
Prélèvement table inox préparation
Prélèvement table inox préparation
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Catégorie
PC2
PC1
PC2
VOL2
VOL2
VOL2
VOL1
PC2
PC2
PC3
PC1
PC1
PC1
PC1
PC1
PC1
PC3
PC3
PC1
PC1
PC2
PC3
PC1
PC1
PC1
PC3
PC1
PC2
PC2
PC3
PC1
ENV2
ENV2
N°
DEA9L3 E1B1
DEA9L3 E1B1
DEA9L3 E1B1
PRA3L1 E11B1
PRA3L1 E11B1
PRA3L1 E4B1
PRA3L1 E4B1
PRA3L1E5B1
PRA3L1E5B1
PRA3L1E5B1
PRA3L1E5B1
PRA3L1E4B3
PRA3L1E4B3
PRA3L1E4B3
PRA3L1E4B3
PRA3L1E7B1
PRA3L1E7B1
PRA3L1 E10B1
PRA3L1 E10B1
PRA3L1 E10B1
PRA3L1 E10B1
DEA9L1 E7B3
DEA9L1 E7B3
DEA9L1 E7B3
DEA9L1 E7B3
PRA3L1 E12B3
PRA3L1 E12B3
PRA3L1 E12B3
PRA3L1 E12B3
PRA3L1 E3B3
PRA3L1 E3B3
PRA3L1 E3B3
PRA3L1 E3B3
Souche
Nom
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C. jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.coli
C.coli
C.coli
C.coli
C.coli
C.coli
C.coli
C.coli
Origine
éviscération
éviscération
éviscération
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
éviscération
éviscération
éviscération
éviscération
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
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Type de stress
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
6 j en aérobiose
6 j en aérobiose
6 j en aérobiose
6 j en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
4 j. en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
Evaluation du stress
UFC/25g
0,6
0,7
0,6
0,3
nd
0,4
nd
1,5
1,5
1,5
1,5
1,5
1,5
1,5
1,5
1,8
1,8
0,34
0,34
0,34
0,34
0,52
0,52
0,52
0,52
0,84
0,84
0,84
0,84
0,62
0,62
0,62
0,62
4,0
4,0
4,0
11,0
11,0
12,0
12,0
28,0
28,0
28,0
28,0
31,0
31,0
31,0
31,0
43,0
43,0
86,5
86,5
86,5
86,5
54
54
54
54
7
7
7
7
20
20
20
20
Résultat
+
+
+
+
+
+
+
+
+
+
+
+
+
+
FN
+
+
+
+
+
+
+
+
+
+
PS
PS
+
+
+
+
+
+
December 29, 2016
bioMérieux
Contamination artificielle
Code
Q17
Q18
Q19
Q20
Q21
Q22
R1
R2
R3
R4
R5
R6
R7
S1
S2
S3
S4
S5
S6
Nom
Prélèvement sol
Résidus sol découpe dinde
Prélèvement sol
Eau de process
Eau de process
Eau de process
Prélèvement de surface inox préparation
Prélèvement de surface inox préparation
Eau de process
Eau de process
Prélèvement bac stockage
Résidus bac stockage
Prélèvement bac stockage
Prélèvement sol
Prélèvement sol
Prélèvement bac stockage
Résidus bac stockage
Eau de process
Eau de process
Catégorie
ENV2
ENV3
ENV2
ENV1
ENV1
ENV1
ENV2
ENV2
ENV1
ENV1
ENV2
ENV2
ENV3
ENV2
ENV2
ENV2
ENV2
ENV1
ENV1
N°
PRA3L1 E6B1
PRA3L1 E6B1
PRA3L1 E6B1
PRA3L1 E6B1
PRA3L1 E7B1
PRA3L1 E7B1
DRA9L1E5K1
DRA9L1E5K1
DRA9L1E5K1
DRA9L1E5K1
DRA9L1E10K1
DRA9L1E10K1
DRA9L1E10K1
DRA9L1E2B1
DRA9L1E2B1
DRA9L1E2B1
DRA9L1E7K1
DRA9L1E7K1
DRA9L1E7K1
Souche
Nom
C.coli
C.coli
C.coli
C.coli
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
C.jejuni
Origine
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
ressuage volaille
Type de stress
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
10 j.en aérobiose
6 j en aérobiose
6 j en aérobiose
6 j en aérobiose
6 j en aérobiose
6 j en aérobiose
6 j en aérobiose
Evaluation du stress
UFC/25g
0,37
0,37
0,37
0,37
0,8
0,8
0,37
0,37
0,37
0,37
0,33
0,33
0,33
0,48
0,48
0,48
0,4
0,4
0,4
9,5
9,5
9,5
9,5
2,1
2,1
14,7
14,7
14,7
14,7
11,73
11,73
11,73
6,5
6,5
6,5
7,2
7,2
7,2
Résultat
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
FN
Contamination par mélange
N°
Echantillon
M1
M2
M3
N9
N10
N11
P6
P7
P8
P9
P10
Produit
Tranche de gigot d'agneau
Tranche de gigot d'agneau avec os
Gigot d'agneau sans os
Filet de porc
Filet mignon de porc
Côte de veau
Eau de process
Eau de process
Eau de process
Eau de process
Eau de process
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Produit contaminant
peau de cou de coquelet
peau de cou de coquelet
peau de cou de poule
intérieur de carcasse de poule
intérieur de carcasse de poulet
peau de cuisse de coq
peau de poulet
peau de cou de poule
peau de poulet
peau de cou de poulet
peau de poulet
Quantité introduite
Résultat
1g
1g
1g
1g
1g
1g
contact avec 1 g
macération avec 1 g
macération avec 1 g
macération avec 1 g
macération avec 1 g
PS
+
+
PS
+
+
PS
-
32/78
December 29, 2016
bioMérieux
Appendix 4 – Relative accuracy: raw data (Initial validation - IPL 2010)
Total bacteria growth
Ø : no growth
L = Low
M = Medium
H = High
Distribution of flora
presumptive colonies = Campylobacter spp colonies
A = pure culture of suspicious colonies
B = mix with a majority of suspicious colonies
C = mix with a minority of suspicious colonies
D = mix with rare suspicious colonies
E = absence of suspicious colonies
(x) : x characteristic colonies of Campylobacter spp if x < 5
Conventional standardized methods tests
Reference method
Simplified conventional tests
Alternative method
Morphology
Oxidase
Motility
BG-
+
+
Morphology
Oxidase
Motility
BG-
+
+
41.5°C
microaerobic
+
41.5°C
microaerobic
+
41,5°C aerobic
41,5°C aerobic
-
25°C
microaerobic
25°C
microaerobic
-
Conclusion
Result
corresponding tests
Campylobacter spp.
Conclusion
Result
corresponding tests
Campylobacter spp.
Morphology, Oxidase detection and motility, realized only if negative growth culture in an aerobic atmosphere at 41,5°C,
or in case of discordance
N.B. : during the validation study, all tests have been realized, including growth/ no growth test at 25°C in a microaerobic atmosphere
ND: Negative deviation
PD: Positive deviation
CA: Artificial contamination of samples
PA: Positive agreement
NA: Negative deviation
Cat. : category of products
POUL : poultry products
MP : other meat products
EN : environment samples
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
33/78
December 29, 2016
bioMérieux
POULTRY PRODUCTS
Reference method EN ISO 10272-1
Code
Sample
Cat.
CA
Confirmation
mCCDA
Butzler
Morphology
Oxidase
Motility
25°C
microaerobic
41.5°C
aerobic
Alternative method CampyFood Agar method
Confirmations from CampyFood Agar (CFA)
Final
result
Growth
RFV
VT
Final result
(CFA VIDAS CAM)
Agreement
Comments
Conventional tests
Final result
(conventional CFA)
Agreement
A2
Chicken with skin
POUL1
No
+HA
+HA
BG-
+
+
-
-
+
+HA
10227
2.14
+
+
PA
+
+
PA
A5
Chicken
POUL1
No
+HA
+HA
BG-
+
+
-
-
+
+MA
10958
2.29
+
+
PA
+
+
PA
B3
Chicken leg
POUL1
No
-HE
-ME
/
-
/
+
+
-
Ø
/
/
/
-
PA
/
-
NA
B4
B5
C2
C3
C4
C6
D3
E1
Chicken fillet
Chicken breast
Chicken with skin
Chicken wing
Chicken leg
Chicken with skin
Sauté of duck
Chicken leg
POUL1
POUL1
POUL1
POUL1
POUL1
POUL1
POUL1
POUL1
No
No
No
No
No
No
No
No
+MB
+LB
-HE
+HB
-HE
+HB
Ø
-HB
+MB
+LB
-HE
+HB
-HE
+HB
Ø
-HB
BGBG/
BG/
BG/
BG-
+
+
/
+
/
+
/
+
+
+
/
+
/
+
/
/
/
/
/
+
/
/
/
+
+
+
+
+
-
+MB
+MB
-LB
+MC
-ME
+LA
Ø
+MB
11847
10308
226
10358
/
11197
/
617
2.38
2.07
0.04
2.08
/
2.25
/
0.12
+
+
+
/
+
/
+
+
+
+
+
+
PA
PA
NA
PA
NA
PA
NA
PD
+
+
+
+
/
+
/
+
+
+
+
+
+
PA
PA
NA
PA
NA
PA
NA
PD
E3
Chicken tenderloin
POUL1
No
-MB
-MB
BG-
+
/
+
+
(E.coli)
-LA
386
0.08
-
-
NA
-
-
NA
F1
F2
F3
Chicken tenderloin
Chicken tenderloin
Chicken leg
POUL1
POUL1
POUL1
No
No
No
-ME
+MB
-ME
-ME
+MB
-ME
BGBG/
+
/
+
/
+
/
+
/
+
-
-ME
+MB
-Me(Ec)
224
9940
/
0.04
2.08
/
+
/
+
-
NA
PA
NA
/
+
-
NA
PA
NA
G2
Chicken leg
POUL1
No
+HB
+HB
BG-
+
+
-
-
+
+MB
229
9931
0.04
2.04
+
+
PA
+
+
PA
G6
G9
H2
H3
H4
H5
POUL1
POUL1
POUL1
POUL1
POUL1
POUL1
No
No
No
No
No
No
-LE
-HE
-ME
+HB
+MB
+MC
-LE
-HE
-ME
+HB
+MB
-ME
/
/
/
BGBGBG-
/
/
/
+
+
+
/
/
/
+
+
+
/
/
/
-
/
/
/
-
+
+
+
+MA
Ø
-LE
+MB
+MB
+MB
10968
/
/
9452
8678
9432
2.26
/
/
2.07
1.9
2.06
+
/
/
+
+
+
+
+
+
+
PD
NA
NA
PA
PA
PA
+
/
/
+
+
+
+
+
+
+
PD
NA
NA
PA
PA
PA
POUL1
No
-HE
-ME
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
H8
I1
I5
I6
I9
Chicken leg
Chicken leg
Chicken wing
Chicken tenderloin
Duck filets
Chicken tenderloin
Chicken wing with
paprika
Chicken tenderloin
Sauté of turkey
Turkey breast
Sauté of turkey
Turkey breast
POUL1
POUL1
POUL1
POUL1
POUL1
No
Yes
Yes
No
No
Ø
+HA
+HB
Ø
-LE
Ø
+HB
+HB
Ø
-LE
/
BGBG/
/
/
+
+
/
/
/
+
+
/
/
/
/
/
/
/
/
+
+
-
Ø
+HA
+MA
Ø
Ø
/
11629
11279
/
/
/
2.54
2.47
/
/
/
+
+
/
/
+
+
-
NA
PA
PA
NA
NA
/
+
+
/
/
+
+
-
NA
PA
PA
NA
NA
L6
Giblets of poultry
POUL1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D6
Roasted chicken
POUL2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D7
F5
POUL2
POUL2
No
No
Ø
Ø
Ø
-HE
/
/
/
/
/
/
/
/
/
/
-
Ø
Ø
/
/
/
/
/
/
-
NA
NA
/
/
-
NA
NA
POUL2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F13
H11
I2
I3
I4
I7
I8
J6
L4
Roasted chicken
Roasted chicken
Roasted, badly
cooked chicken
Chicken in the juice
Roasted chicken
Roasted chicken
Roasted chicken
Roasted chicken
Roasted chicken
Roasted chicken
Roasted chicken
Gizzards of poultry
POUL2
POUL2
POUL2
POUL2
POUL2
POUL2
POUL2
POUL2
POUL2
No
No
Yes
Yes
Yes
No
No
No
No
Ø
Ø
+HA
+HA
+HA
Ø
Ø
Ø
+HB
Ø
Ø
+MB
+HB
+HA
Ø
Ø
Ø
+HC
/
/
BGBGBG/
/
/
BG-
/
/
+
+
+
/
/
/
+
/
/
+
+
+
/
/
/
+
/
/
/
/
/
-
/
/
/
/
/
-
+
+
+
+
Ø
Ø
+HA
+HA
+HA
Ø
Ø
Ø
+MB
/
/
11684
11312
11645
/
/
/
9647
/
/
2.55
2.47
2.55
/
/
/
1.91
/
/
+
+
+
/
/
/
+
+
+
+
+
NA
NA
PA
PA
PA
NA
NA
NA
PA
/
/
+
+
+
/
/
/
+
+
+
+
+
NA
NA
PA
PA
PA
NA
NA
NA
PA
L5
Chicken livers
POUL2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
H6
F6
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
34/78
Molecular identification C.jejuni subsp. jejuni
Ref. method : E. coli
December 29, 2016
bioMérieux
POULTRY PRODUCTS
Reference method EN ISO 10272-1
Code
Sample
Cat.
CA
Confirmation
mCCDA
Butzler
Morphology
Oxidase
Motility
25°C
microaerobic
41.5°C
aerobic
Alternative method CampyFood Agar method
Confirmations from CampyFood Agar (CFA)
Final
result
Growth
RFV
VT
Comments
Final result
(CFA VIDAS CAM)
Agreement
Conventional tests
Final result
(conventional CFA)
Agreement
G4
G5
G8
H9
H10
L1
L2
L3
A1
A3
A4
A6
Rinsing carcass
Rinsing carcass
Rinsing carcass
Rinsing carcass
Rinsing carcass
Rinsing carcass
Rinsing carcass
Rinsing carcass
Skin of chicken neck
Skin of chicken
Skin of chicken neck
Skin of chicken neck
POUL3
POUL3
POUL3
POUL3
POUL3
POUL3
POUL3
POUL3
POUL4
POUL4
POUL4
POUL4
No
No
No
No
No
No
No
No
No
No
No
No
-ME
+MB
+MB
+MB
+MB
+MC
+LC
+MB
+MB
+HA
+HB
+MB
-ME
+MB
+MB
-ME
-ME
-LE
+LC
+MB
+MA
+HA
+HB
+MB
/
BGBGBGBGBGBGBGBGBGBGBG-
/
+
+
+
+
+
+
+
+
+
-
/
+
+
+
+
+
+
+
+
-
/
+
+
/
+
+
+
+
+
+
+
+
+
+
+
-
+LB
+LB
+MA
+MB
+MB
+HA
+MA
+MA
+HA
+MA
+HA
+MA
10102
11422
8978
9330
9678
11253
9400
10414
10402
214
11356
9808
2.08
2.35
1.85
2.04
2.12
2.23
1.86
2.06
2.18
0.04
2.38
2.05
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
PD
PA
PA
PA
PA
PA
PA
PA
PA
PPNA
PD
PD
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
PD
PA
PA
PA
PA
PA
PA
PA
PA
PPNA
PD
PD
B1
Skin of chicken neck
POUL4
No
-HE
-LE
BG+
-
/
+
+
-
+LA (2)
223
0.04
-
-
PPNA
-
-
PPNA
B2
C1
C5
F4
G1
G7
H1
Skin of chicken neck
Skin of chicken neck
Skin of chicken neck
Skin of chicken
Skin of chicken neck
Skin of chicken neck
Skin of chicken
POUL4
POUL4
POUL4
POUL4
POUL4
POUL4
POUL4
No
No
No
No
No
No
No
+HB
+HB
+HB
-HE
+HC
+MB
-HE
+MB
+HB
+HB
-HE
+HB
-ME
-HE
BGBGBG/
BGBG/
+
+
+
/
+
+
/
+
+
+
/
+
+
/
/
/
/
/
+
+
+
+
+
-
+HA
+MB
+MA
Ø
+MB
+MA
-LE
11412
11477
11303
/
11585
11907
/
2.29
2.31
2.27
/
2.38
2.45
/
+
+
+
/
+
+
/
+
+
+
+
+
-
PA
PA
PA
NA
PA
PA
NA
+
+
+
/
+
+
/
+
+
+
+
+
-
PA
PA
PA
NA
PA
PA
NA
H7
Skin of chicken neck
POUL4
No
+HB
+HC
BG-
+
+
-
-
+
+MB
9021
1.97
+
+
PA
+
+
PA
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
35/78
Molecular identification C.jejuni subsp. jejuni
Molecular identification C.jejuni subsp. jejuni
Lactobacillus
December 29, 2016
bioMérieux
OTHER MEAT PRODUCTS
Reference method EN ISO 10272-1
Code
Sample
Cat.
CA
Confirmation
mCCDA
Butzler
Morphology
Oxidase
Motility
25°C
microaerobic
41.5°C
aerobic
Alternative method CampyFood Agar method
Confirmations from CampyFood Agar (CFA)
Final
result
Growth
RFV
VT
Final result
(CFA VIDAS CAM)
Agreement
Conventional tests
Final result
(conventional CFA)
Agreement
B6
Pork chop
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
C7
Rib eye steak of ox
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D1
Deep-frozen minced beef
MP1
No
Ø
Ø
/
/
/
/
/
-
-ME
/
/
/
-
NA
/
-
NA
D2
Deep-frozen minced beef
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D5
Slice of bovine meat
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D10
Sliced thinly by pork
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E2
Pork chop
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E4
Ground beef 5% fat
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E5
Ground beef 20% fat
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E6
Ground beef 5% fat
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F8
Rib steak of ox
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F9
Ground beef
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F10
Ground beef
MP1
No
-LE
-ME
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F11
Minced beef
MP1
No
-LE
-LE
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F14
Fried beef
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F15
Fried beef
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
G11
Floods pork chop
MP1
No
+HA
+HB
BG-
+
+
-
-
+
+HA
10378
2.14
+
+
PA
+
+
PA
G13
Beef tenderloin
MP1 Yes
+HA
+HB
BG-
+
+
-
-
+
+MA
10323
2.12
+
+
PA
+
+
PA
J1
Ground beef
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
J3
Veal cutlet
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
J4
Beefsteak
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
L7
Calf kidney
MP1
No
Ø
Ø
/
/
/
/
/
-
-LB
270
0.05
-
-
NA
/
-
NA
L8
Pork kidney
MP1
No
-HE
-HE
/
/
/
/
/
-
-HE
/
/
/
-
NA
/
-
NA
M2
Slice of leg of lamb with bone
MP1 Yes
-LE
-LE
/
/
/
/
/
-
+HC
9336
1.85
+
+
PD
+
+
PD
M3
Leg of lamb without bone
MP1 Yes
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
M4
Pork tongue
MP1
No
-LE
-LE
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
N5
Calf kidney
MP1
No
+MA
+HA
BG-
+
+
-
-
+
+HA
10880
2.21
+
+
PA
+
+
PA
N7
Lamb kidney
MP1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
N9
Pork sirloin
MP1 Yes
-LB
+LB
BG-
+
+
-
-
+
+HA
10859
2.21
+
+
PA
+
+
PA
N10
Pork filet mignon
MP1 Yes
+HB
+MA
BG-
+
+
-
-
+
+HC
11097
2.26
+
+
PA
+
+
PA
N11
O2
O6
Veal chop
Heart of ox
Slice of bovine meat
MP1 Yes
MP1 No
MP1 No
-HE
Ø
Ø
-HA
Ø
Ø
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
-
+HC
Ø
Ø
10890
/
/
2.21
/
/
+
/
/
+
-
PD
NA
NA
+
/
/
+
-
PD
NA
NA
O8
Calf kidney
MP1
No
-HE
-HE
/
/
/
/
/
-
-ME
/
/
/
+
PA
/
-
NA
P14
Back of the knee of lamb
MP1 Yes
+HA
+HA
BG-
+
+
-
-
+
+HB
10192
1.98
+
+
PA
+
+
PA
P15
Chipolatas
MP1 Yes
+HA
+HC
BG-
+
+
-
-
+
+HB
9931
1.93
+
+
PA
+
+
PA
P16
Bib of ox
MP1 Yes
+HA
+HA
BG-
+
+
-
-
+
+HB
9911
1.92
+
+
PA
+
+
PA
P17
Pork chop
MP1 Yes
+HA
+HB
BG-
+
+
-
-
+
+MB
9820
1.9
+
+
PA
+
+
PA
P18
Sweetbread - Heart
MP1 Yes
+HA
+LB
BG-
+
+
-
-
+
-HE
/
/
/
-
ND
/
-
ND
P19
Calf kidney
MP1 Yes
+HA
+HA
BG-
+
+
-
-
+
+MA
9892
1.92
+
+
PA
+
+
PA
Q2
Calf liver
MP1 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
9748
1.89
+
+
PA
+
+
PA
Q3
Beef tongue
MP1 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
9897
1.92
+
+
PA
+
+
PA
Q6
Pork filet mignon
MP1 Yes
+HB
+HB
BG-
+
+
-
-
+
+HA
11465
2.22
+
+
PA
+
+
PA
Q7
Pork filet mignon
MP1 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
10748
2.08
+
+
PA
+
+
PA
Q8
Sirloin of ox
MP1 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
11125
2.16
+
+
PA
+
+
PA
Q10
Pork filet mignon
MP1 Yes
Ø
Ø
/
/
/
/
/
-
+HA
9651
1.87
+
+
PD
+
+
PD
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
36/78
December 29, 2016
bioMérieux
OTHER MEAT PRODUCTS
Reference method EN ISO 10272-1
Code
Sample
Cat.
CA
Q14
Rib nearly kills of pork
MP1 Yes
Confirmation
mCCDA
Butzler
+HB
Alternative method CampyFood Agar method
Confirmations from CampyFood Agar (CFA)
Final
result
Growth
RFV
VT
-
+
+HA
10661
2.07
Morphology
Oxidase
Motility
25°C
microaerobic
41.5°C
aerobic
+HB
BG-
+
+
-
Final result
(CFA VIDAS CAM)
Agreement
Conventional tests
Final result
(conventional CFA)
Agreement
+
+
PA
+
+
PA
C8
Bib wipes shallot
MP2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
C10
Ox balls
MP2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D9
Ox balls
MP2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E7
Chipolatas in herbs
MP2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E8
Sausage meat
MP2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E9
Chipolatas
MP2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
No
F12
Rib nearly kills of pork
MP2
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
G12
Fried beef
MP2 Yes
+HB
+HB
BG-
+
+
-
-
+
+MB
10297
2.12
+
+
PA
+
+
PA
G14
MP2 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
10843
2.23
+
+
PA
+
+
PA
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
L9
Raw salsiccia Texas (porc)
Deep-frozen minced beef with
onions
Leg of lamb slice
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
M1
Leg of lamb slice
MP2 Yes
-LB
-LB
/
/
/
/
/
-
-LE
280
0.05
-
-
NA
/
-
NA
O3
Porc belly
MP2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
O4
Ox foot
MP2
No
Ø
-ME
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P11
Chipolatas in herbs
MP2 Yes
+HC
+MB
BG-
+
+
-
-
+
+HB
11150
2.16
+
+
PA
+
+
PA
P12
Strong merguez sausages
MP2 Yes
+HA
+HB
BG-
+
+
-
-
+
+HB
10180
1.97
+
+
PA
+
+
PA
J5
MP2
No
MP2
No
Q4
Mexican pork chop
MP2 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
10026
1.94
+
+
PA
+
+
PA
Q11
Chopped pork
MP2 Yes
+HC
+HC
BG-
+
+
-
-
+
+HA
9856
1.91
+
+
PA
+
+
PA
Q12
Calf kidney
MP2 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
9925
1.92
+
+
PA
+
+
PA
C9
The moussaka
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D4
The lasagnes of ox
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
D8
Rib steak cooks
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
E10
Pork cooked cheek
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
F7
Chicken sandwich
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
G10
Roasted chicken
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
J2
Sausages
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
J7
Chicken sandwich
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
J8
Chicken couscous
MP3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
J9
Chicken sandwich
MP3
No
-MA
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P13
Sliced thinly by pork wipes Tuscan
MP3 Yes
+HA
+HB
BG-
+
+
-
-
+
+HB
10477
2.03
+
+
PA
+
+
PA
P20
Smoked palette without bone
MP3 Yes
+HA
+HA
BG-
+
+
-
-
+
+MB
9377
1.82
+
+
PA
+
+
PA
Q1
Cutlet of pork's ham
MP3 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
9882
1.92
+
+
PA
+
+
PA
Q5
Pork filet mignon
MP3 Yes
+HB
+HB
BG-
+
+
-
-
+
+HA
11029
2.14
+
+
PA
+
+
PA
Q9
Pork filet mignon
MP3 Yes
Ø
Ø
/
/
/
/
/
-
+HA
9531
1.85
+
+
PD
+
+
PD
Q13
Bacon the old
MP3 Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
10831
2.1
+
+
PA
+
+
PA
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
37/78
December 29, 2016
bioMérieux
ENVIRONMENTAL SAMPLES
Reference method EN ISO 10272-1
Code
Sample
Cat.
CA
Confirmation
mCCDA Butzler
Morphology
Oxidase Motility
25°C
microaerobic
41.5°C
aerobic
Alternative method CampyFood Agar method
Confirmations from CampyFood Agar (CFA)
Final
result
Growth
RFV
VT
Final result
(CFA VIDAS CAM)
Agreement
Conventional tests
Final result
(conventional CFA)
Agreement
P1
Process water
ENV1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P2
Process water
ENV1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P3
Process water
ENV1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P4
Process water
ENV1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P5
Process water
ENV1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P6
Process water
ENV1
Yes
-HA
-HA
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
P7
Process water
ENV1
Yes
+HA
+HC
BG-
+
+
-
-
+
+HB
9950
1.93
+
+
PA
+
+
PA
P8
Process water
ENV1
Yes
+HB
+HC
BG-
+
+
-
-
+
+HB
9733
1.89
+
+
PA
+
+
PA
P9
Process water
ENV1
Yes
Ø
Ø
/
/
/
/
/
-
+HB
11891
2.31
+
+
PD
+
+
PD
P10
Process water
ENV1
Yes
Ø
Ø
/
/
/
/
/
-
-LE
/
/
/
-
NA
/
-
NA
Q20 Process water
ENV1
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10869
2.11
+
+
PA
+
+
PA
Q21 Process water
ENV1
Yes
-HE
-HE
/
/
/
/
/
-
-LE
/
/
-
-
NA
/
-
NA
Q22 Process water
ENV1
Yes
Ø
Ø
/
/
/
/
/
-
Ø
/
/
-
-
NA
/
-
NA
R3
Process water
ENV1
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10770
2.24
+
+
PA
+
+
PA
R4
Process water
ENV1
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10880
2.26
+
+
PA
+
+
PA
S5
Process water
ENV1
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
11639
2.47
+
+
PA
+
+
PA
S6
Process water
ENV1
Yes
+HA
+HA
BG-
+
+
-
-
+
Ø
/
/
/
-
ND
/
-
ND
S11
Process water
ENV1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
S12
Process water
ENV1
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
K1
Whole raw hen surface
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
K2
Whole raw chicken surface
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
K3
Whole raw young cockerel surface
ENV2
No
+HA
+MB
BG-
+
+
-
-
+
+MA
9715
1.92
+
+
PA
+
+
PA
K4
Whole raw chicken surface
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
N13
Chicken taking
ENV2
No
-HE
-HE
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
N14
Chicken taking
ENV2
No
Ø
Ø
/
/
/
/
/
-
+HA
9536
1.94
+
+
PD
+
+
PD
N15
Hen taking
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
O5
Pigeon taking
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
Q15 Surface stainless table preparation
ENV2
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
11031
2.14
+
+
PA
+
+
PA
Q16 Surface stainless table preparation
ENV2
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
11311
2.19
+
+
PA
+
+
PA
Q17 Surface ground
ENV2
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
10710
2.08
+
+
PA
+
+
PA
Q19 Surface ground
ENV2
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
10375
2.01
+
+
PA
+
+
PA
R1
Surface stainless preparation
ENV2
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10397
2.16
+
+
PA
+
+
PA
R2
Surface stainless preparation
ENV2
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10466
2.17
+
+
PA
+
+
PA
R5
Surface tub of storage
ENV2
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10765
2.24
+
+
PA
+
+
PA
R7
Surface tub of storage
ENV2
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10084
2.09
+
+
PA
+
+
PA
S1
Surface ground
ENV2
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
100076
2.14
+
+
PA
+
+
PA
S2
Surface ground
ENV2
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
11648
2.47
+
+
PA
+
+
PA
S3
Surface tub of storage
ENV2
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
11428
2.43
+
+
PA
+
+
PA
S8
Surface ground
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
S9
Surface stainless preparation
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
S10
Surface stainless preparation
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
S13
Surface table
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
S14
Surface flatware
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
S15
Surface ground
ENV2
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
M5
Scraps from poultry gizzard
ENV3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
38/78
December 29, 2016
bioMérieux
ENVIRONMENTAL SAMPLES
Reference method EN ISO 10272-1
Code
Sample
Cat.
CA
Confirmation
mCCDA Butzler
Morphology
Oxidase Motility
25°C
microaerobic
41.5°C
aerobic
Final
result
Alternative method CampyFood Agar method
Confirmations from CampyFood Agar (CFA)
Growth
RFV
VT
Final result
(CFA VIDAS CAM)
Agreement
Conventional tests
Final result
(conventional CFA)
Agreement
N1
Scraps from tub with blood
ENV3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
N2
Scraps from tub with dried blood
ENV3
No
-HE
-HE
/
/
/
/
/
-
+HA
9512
1.93
+
+
PD
+
+
PD
N3
Scraps from poultry liver
ENV3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
N4
Scraps from hen workshop
ENV3
No
Ø
Ø
/
/
/
/
/
-
+HC
11706
2.38
+
+
PD
+
+
PD
N6
Scraps from chicken cut workshop
ENV3
No
+HB
+HB
BG-
+
+
-
-
+
+HB
10691
2.17
+
+
PA
+
+
PA
N8
Scraps from cock cut
ENV3
No
+HB
+HA
BG-
+
+
-
-
+
+HA
9945
2.02
+
+
PA
+
+
PA
N12
Scraps from chicken workshop
ENV3
No
+HB
+LC
BG-
+
+
-
-
+
+HB
9580
1.95
+
+
PA
+
+
PA
O1
Scraps from chicken skin of leg
ENV3
No
-ME
-ME
/
/
/
/
/
-
+MC
9506
1.93
+
+
PD
+
+
PD
O7
Scraps from chicken skin of leg
ENV3
No
Ø
-ME
/
/
/
/
/
-
-LE(1)
/
/
/
-
NA
/
-
NA
O9
Scraps from chicken skin of leg
ENV3
No
-HE
-HE
/
/
/
/
/
-
-ME
/
/
/
-
NA
/
-
NA
O10 Scraps from chicken skin of leg
ENV3
No
-HE
-HE
/
/
/
/
/
-
-ME
/
/
/
-
NA
/
-
NA
O11 Scraps from chicken skin of leg
ENV3
No
-HE
-HE
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
O12 Scraps from pigeon leg
ENV3
No
-ME
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
Q18 Scraps from turkey cut ground
ENV3
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
10352
2.01
+
+
PA
+
+
PA
R6
Scraps from tub of storage
ENV3
Yes
+HA
+HB
BG-
+
+
-
-
+
+HA
10830
2.25
+
+
PA
+
+
PA
S4
Scraps from tub of storage
ENV3
Yes
+HA
+HA
BG-
+
+
-
-
+
+HA
11514
2.44
+
+
PA
+
+
PA
S7
Scraps from cut workshop ground
ENV3
No
Ø
Ø
/
/
/
/
/
-
Ø
/
/
/
-
NA
/
-
NA
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
39/78
December 29, 2016
bioMérieux
Appendix 5 – Inclusivity and exclusivity: raw data (Initial validation - IPL 2010)
INCLUSIVITY
Reference
C4
C5
C6
C7
C8
C9
C10
C11
C12
C13
C14
C15
C16
C17
C18
C19
C20
C21
C22
C23
C24
C25
C26
C27
C28
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Strain
Campylobacter jejuni
Campylobacter coli
Campylobacter coli
Campylobacter jejuni
Campylobacter coli
Campylobacter jejuni
Campylobacter coli
Campylobacter jejuni
Campylobacter coli
Campylobacter coli
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter coli
Campylobacter coli
Campylobacter jejuni
Campylobacter coli
Campylobacter jejuni
Campylobacter coli
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Origin
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Poultry ressuage
Poultry ressuage
Poultry ressuage
Poultry ressuage
Poultry ressuage
Poultry ressuage
Poultry ressuage
40/78
CFU/225 ml CFB
CFA
60
100
120
90
130
70
110
110
120
50
100
120
130
130
5
8
30
22
4
3
18
50
45
32
32
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
December 29, 2016
bioMérieux
INCLUSIVITY
Reference
C29
C30
C31
C32
C33
C34
C0
C1
C2
C3
C35
C36
C37
C38
C39
C42
C43
C44
C45
C46
C47
C48
C49
C60
C61
C62
C63
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Strain
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni s.jejunï
Campylobacter jejuni s.jejuni
Campylobacter jejuni s.jejuni
Campylobacter jejuni s.jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter jejuni
Campylobacter lari
Campylobacter upsaliensis
Campylobacter jejuni doylei
Campylobacter lari
Campylobacter lari
Campylobacter lari subsp lari
Campylobacter jejuni doylei
Campylobacter lari
Campylobacter upsaliensis
Campylobacter coli
Campylobacter jejuni
Campylobacter coli
Campylobacter jejuni
Origin
Poultry ressuage
Poultry ressuage
Poultry ressuage
Poultry ressuage
Poultry ressuage
Poultry ressuage
Carcass of poultry
Chicken cutlet
Chicken skin of neck
Chicken cutlet
Evisceration turkey
Evisceration turkey
Evisceration turkey
Evisceration turkey
Collection
Collection
Collection
Collection
Collection
Collection
Collection
Bordeaux hospital
Bordeaux hospital
Chicken ressuage
Chicken ressuage
Evisceration turkey
Evisceration chicken
41/78
CFU/225 ml CFB
CFA
40
21
40
42
55
60
30
32
40
35
40
53
55
78
37,5
19
25
125
50
75
43
40
32
31
33
30
16
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
+HA
+MA
+MA
+HA
+MA
+HA
+MA
+MA
+MA
+MA
+MA
+MA
+MA
December 29, 2016
bioMérieux
EXCLUSIVITY
Reference
Ba 1
Ba 6
Ba 17
EN 9
EN 16
EN 22
KL 38
HA 31
PS 30
PS 85
PS 86
PS 33
EN 43
ST 13
ST 20
18
40
Ec 13
S 15
CIT 23
EN 72
ESC 14
PS 12
56
58
59
Strain
Bacillus cereus
Bacillus mycoïdes
Bacillus pumilus
Enterobacter agglomerans
Enterobacter cloacae
Enterobacter amnigenus
Klebsiella oxytoca
Hafnia alvei
Pseudomonas aeruginosa
Pseudomonas putida
Pseudomonas putida
Pseudomonas fluorescens
Proteus mirabilis
Staphylococcus aureus
Staphylococcus epidermidis
Aeromonas hydrophila
Acinetobacter baumanii
Escherichia coli
Salmonella hadar
Citrobacter freundii
Shigella flexneri
Escherichia hermanii
Pseudomonas fluorescens
Acinetobacter calcoaeceticus
Arcobacter cryoaerophilus
Arcobacter butzleri
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Origin
Egg
Collection
Custard
Pork belly
Environment surface
Jambon
Collection
Minced meat
Mullet fillet
Collection
Collection
Vegetables
Meat product
CIP 7625
Smoked salmon
Collection
Minced pork
Parsley
Poultry
Vegetables
Collection
Food for animals
Mineral water
Collection
Collection
Collection
CFU/ 225 ml
nutritive broth
7,00E+05
4,00E+05
3,20E+05
8,00E+05
6,20E+05
5,70E+05
3,00E+05
4,20E+05
5,00E+05
7,00E+05
6,80E+05
5,20E+05
7,50E+05
3,80E+05
4,20E+05
3,00E+05
9,00E+04
8,10E+05
5,00E+05
4,50E+05
3,20E+05
5,70E+05
6,00E+05
1,90E+05
9,60E+04
2,20E+05
42/78
CFA
Ø
Ø
Ø
Ø
-LE
Ø
Ø
Ø
Ø
Ø
Ø
Ø
Ø
Ø
Ø
Ø
-LE
Ø
Ø
Ø
Ø
Ø
Ø
-HE
-HE
-HE
Comment
Dark red colony with irregular edges and darker center
Dark red colony with irregular edges and darker center
Opaque pinkish flat colony
Brilliant red colony without metallic sheen
Brilliant red colony without metallic sheen
December 29, 2016
bioMérieux
EXCLUSIVITY
Reference
Strain
57
43526
43504
62
C40
C41
E1
E6
Proteus vulgaris
Helicobacter pylori
Helicobacter pylori
Vibrio parahaemolyticus
Campylobacter fetus
Campylobacter fetus
Enterococcus faecalis
Enterococcus faecalis
Accuracy
Escherichia coli
Aeromonas hydrophila
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Origin
Collection
Clinical sample
Clinical sample
Collection
Collection
Collection
Egg
ATCC 19433
CFU/ 225 ml
nutritive broth
1,40E+05
9,00E+04
9,00E+04
9,60E+04
3,00E+01
2,10E+01
3,60E+05
1,70E+05
CFA
Ø
-HE
-HE
Ø
+HA
+HA
Ø
Ø
Growth
Growth
43/78
Comment
Brilliant pinkish red colony
Brilliant pinkish red colony
Culture in CFB at 25°C, no growth at 41.5°C
Culture in CFB at 25°C, no growth at 41.5°C
Dark red colony with irregular edge and darker center
Red purple colony without metallic sheen
December 29, 2016
bioMérieux
Appendix 6 - Results obtained by each collaborator laboratory
and by the expert laboratory (Initial validation - IPL 2010)
=: corresponding result
Laboratory A
#: discordant result
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of
Final
characteristic CFU
Confirmation
result**
mCCDA
Campylosel
27
28
35
36
41
42
43
44
29
30
31
32
39
40
45
46
25
26
33
34
37
38
47
48
Total flora 30°C of poultry meat (CFU/g) :
1,1.109
**Important interfering flora
Code
sample
Laboratory B
/ : not realized (no characteristic colony)
Comparison /
Expected
result
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Comparison /
Expected
result
Code
sample
=
=
=
=
=
=
=
=
#
=
=
=
=
=
=
#
=
=
=
=
=
=
=
=
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
Final
confirmation
characteristic
result
CFU on CFA
Test result
+
/
/
+
+
+
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of
Final
characteristic CFU
Confirmation
result**
mCCDA
Campylosel
27
28
35
36
41
42
43
44
29
30
+
+
+
31
+
+
+
32
+
+
+
39
+
+
+
40
+
+
+
45
+
+
+
46
/
25
+
+
+
26
+
+
+
33
+
+
+
34
+
+
+
37
+
+
+
38
+
+
+
47
+
+
+
48
+
+
+
Total flora 30°C of poultry meat (CFU/g) :
7,7.108
**Important interfering flora
Code
sample
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
44/78
Alternative method CFB - CFA
VIDAS CAM
Presence of
Final
confirmation
characteristic
result
CFU on CFA
Test result
/
/
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
Laboratory C
Analyses realized at Day 2
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
28
35
36
41
42
43
44
29
30
31
32
39
40
45
46
25
26
33
34
37
38
47
48
Total flora 30°C of poultry meat (CFU/g) :
>3.108
**Important interfering flora
Code
sample
Laboratory D
Comparison /
Expected result
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Comparison /
Expected
result
Code
sample
=
#
=
=
=
#
=
=
=
#
#
#
=
#
#
=
=
=
=
#
#
#
=
=
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
suspect CFU on
Final result
CFA
Test result
/
/
+
+
+
+
+
+
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of
Final
characteristic CFU
Confirmation
result**
mCCDA Campylosel
27
+
28
+
+
+
+
35
+
+
36
+
+
41
+
42
+
+
+
+
43
+
44
+
29
+
+
+
+
30
+
31
+
32
+
39
+
+
+
+
40
+
45
+
+ (1)
46
+
+
+
+
25
+
+
+
+
26
+
+
+
+
33
+
+
+
+
34
+
37
+
38
+
+
47
+
+
+
+
48
+
+
+
+
Total flora 30°C of poultry meat (CFU/g) :
>3.108
**Important interfering flora
Code
sample
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
45/78
Alternative method CFB - CFA
VIDAS CAM
Presence of
Final
confirmation
characteristic
result
CFU on CFA
Test result
/
/
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
Laboratory E
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Comparison /
Final
CFU
Expected result
Confirmation
result**
mCCDA
Campylosel
27
+
+
+
+
#
28
+
+
+
+
#
35
+
+
+
+
#
36
+
+
+
+
#
41
+
+
+
+
#
42
+
+
+
+
#
43
=
44
=
29
+
+
#
30
+
+
#
31
+
+
+
+
=
32
+
+
+
+
=
39
+
+
+
+
=
40
+
+
+
+
=
45
+
+
+
+
=
46
+
+
+
+
=
25
+
+
+
+
=
26
+
+
+
+
=
33
+
+
#
34
+
+
#
37
+
+
#
38
+
+
#
47
+
+
+
+
=
48
+
+
+
+
=
Total flora 30°C of poultry meat (CFU/g) :
8,1,107 CFU/g
Code
sample
Laboratory G
Code
sample
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
Final
confirmation
characteristic
result
CFU on CFA
Test result
/
/
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Comparison /
Final
CFU
Expected result
Confirmation
result**
mCCDA
Campylosel
27
+
+
+
#
28
+
+
+
#
35
+
+
+
#
36
+
+
+
+
#
41
=
42
=
43
=
44
+
=
29
#
30
#
31
#
32
+
#
39
+
#
40
#
45
#
46
+
+
+
+
=
25
+
+
+
+
=
26
+
#
33
+
#
34
+
+
+
=
37
+
+
+
+
=
38
#
47
+
+
+
+
=
48
+
+
+
=
Total flora 30°C of poultry meat (CFU/g) :
>3.0.108 CFU/g
**Important interfering flora
Code
sample
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
46/78
Code
sample
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
/
/
+
+
+
+
+
+
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
Laboratory H
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Comparison /
Final
CFU
Expected result
Confirmation
result**
mCCDA
Campylosel
27
/
=
28
/
=
35
/
=
36
/
=
41
/
=
42
/
=
43
/
=
44
/
=
29
/
#
30
/
#
31
/
#
32
/
#
39
/
#
40
+
+
+
+
=
45
/
#
46
/
#
25
+
+
+
=
26
+
+
+
+
=
33
+
+
+
+
=
34
+
+
+
+
=
37
+
+
+
+
=
38
/
#
47
+
+
+
+
=
48
+
+
+
+
=
Total flora 30°C of poultry meat (CFU/g) :
>3,108 CFU/g
**Important interfering flora
Code
sample
Laboratory J
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
/
/
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Reception at D2 (13 °C)
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
28
35
36
41
42
43
44
29
30
31
32
39
40
45
46
25
26
33
34
37
38
47
48
Total flora 30°C of poultry meat (CFU/g) :
4,4.109
**Important interfering flora
Code
sample
Code
sample
Comparison /
Expected result
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
47/78
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
suspect CFU on
Final result
CFA
Test result
+
+
/
+
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
Laboratory K
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
+
28
+
35
+
36
+
41
+
42
+
43
+
44
+
29
+
30
+
31
+
32
+
39
+
40
+
45
+
46
+
25
+
26
+
33
+
34
+
37
+
38
+
47
+
48
+
Total flora 30°C of poultry meat (CFU/g) :
9,4.107
**Important interfering flora
Code
sample
Laboratory L
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Comparison /
Expected result
Code
sample
#
=
#
=
=
#
#
#
=
=
=
#
#
#
=
=
=
#
=
=
=
#
=
=
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
+
+
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
+
+
+
+
28
35
+
+
+
+
36
41
42
+
+
+
+
43
+
+
+
+
44
+
+
+
+
29
+
+
+
+
30
+
+
+
+
31
+
+
+
+
32
39
40
45
+
+
+
+
46
+
+
+
+
25
+
+
+
+
26
33
+
+
+
+
34
+
+
+
+
37
+
+
+
+
38
47
+
+
+
+
48
+
+
+
+
Total flora 30°C of poultry meat (CFU/g) :
2,8.108
Code
sample
Comparison /
Expected result
48/78
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
/
/
+
+
/
/
/
/
/
/
+
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
Laboratory M
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
+
+
+
+
28
+
35
+
36
+
+
+
+
41
+
42
+
+
+
43
44
+
29
+
+
+
+
30
31
32
+
+
+
+
39
+
+
+
+
40
+
+
+
+
45
46
25
+
+
+
+
26
+
+
+
+
33
+
+
+
+
34
+
37
38
+
+
+
+
47
+
+
+
+
48
+
+
+
+
Total flora 30°C of poultry meat (CFU/g) :
3,6.107
Code
sample
Laboratory N
Comparison /
Expected result
Code
sample
#
=
=
#
=
#
=
=
=
#
#
=
=
=
#
#
=
=
=
#
#
=
=
=
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Comparison /
Expected result
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
28
35
36
41
42
43
44
29
30
31
32
39
40
45
46
25
26
33
34
37
38
47
48
Total flora 30°C of poultry meat (CFU/g) :
2,9.107
**Important interfering flora
Code
sample
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
49/78
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
/
+
+
+
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
Laboratory O
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
28
35
36
41
42
43
44
29
30
31
32
39
+
+
+
40
45
46
25
+
+
+
26
33
34
37
38
47
48
Total flora 30°C of poultry meat (CFU/g) :
2,9.107
Code
sample
Laboratory P
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
=
#
#
#
=
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Comparison /
Expected result
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
/
+
+
+
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Analyses realized at Day 2
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
28
35
36
41
42
43
44
29
30
31
32
39
40
45
46
25
26
33
34
37
38
47
48
Total flora 30°C of poultry meat (CFU/g) :
5,5.107
**Important interfering flora which can mask Campylobacter spp
Code
sample
Comparison /
Expected result
50/78
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
/
/
+
+
+
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
Laboratory Q
Analyses realized at Day 1
Reference method EN ISO 10272-1
Presence of characteristic
Final
CFU
Confirmation
result**
mCCDA
Campylosel
27
+
28
35
36
41
42
43
44
29
30
31
32
39
+
+
+
+
40
45
46
25
+
+
+
+
26
33
+
+
+
+
34
37
38
+
+
+
+
47
+
+
+
+
48
+
+
+
+
Total flora 30°C of poultry meat (CFU/g) :
8,7.107
Code
sample
Comparison /
Expected result
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
=
#
#
#
=
#
=
#
#
=
=
=
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Comparison /
Expected result
Code
sample
=
=
=
=
=
=
=
=
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
5
6
9
10
13
14
19
20
3
4
11
12
17
18
23
24
1
2
7
8
15
16
21
22
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
/
/
/
/
/
/
/
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Expert laboratory (IPL)
Reference method EN ISO 10272-1
Presence of
Final
characteristic CFU
Confirmation*
result**
mCCDA Campylosel
27
+
+
28
35
+
+
36
+
+
41
+
+
42
+
+
43
+
+
44
+
+
29
+
+
30
+
+
31
+
+
32
+
+
39
+
+
40
+
+
45
+
+
46
+
+
25
+
+
26
+
+
33
+
+
34
+
+
37
+
+
38
+
+
47
+
+
48
+
+
Total flora 30°C of poultry meat (CFU/g) :
6,7.107
Code
sample
Alternative method CFB - CFA
VIDAS CAM
Presence of
confirmation
characteristic
Final result
CFU on CFA
Test result
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
* 5 colonies tested
**High level of background microflora present on mCCDA plates
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
51/78
December 29, 2016
bioMérieux
Appendix 7 - Accordance (Initial validation - IPL 2010)
ALTERNATIVE METHOD
Level L0
Laboratory
A
B
D
E
G
H
K
M
N
O
Q
Nb of negatives Nb of negatives
expected
obtained
8
6
8
8
8
8
8
8
8
6
8
8
8
8
8
7
8
7
8
7
8
8
Probability
Probability of Probability of
of negatives negatives pairs
positives
0,75
0,56
0,25
1,00
1,00
0,00
1,00
1,00
0,00
1,00
1,00
0,00
0,75
0,56
0,25
1,00
1,00
0,00
1,00
1,00
0,00
0,88
0,77
0,13
0,88
0,77
0,13
0,88
0,77
0,13
1,00
1,00
0,00
Probability of
Probability of
positive pairs identical result pairs
0,06
0,63
0,00
1,00
0,00
1,00
0,00
1,00
0,06
0,63
0,00
1,00
0,00
1,00
0,02
0,78
0,02
0,78
0,02
0,78
0,00
1,00
Mean :
0,87
Accordance :
87%
Nb of positives
expected
8
8
8
8
8
8
8
8
8
8
8
Nb of positives
obtained
8
8
8
8
8
8
8
7
8
7
8
Probability
of positives
1,00
1,00
1,00
1,00
1,00
1,00
1,00
0,88
1,00
0,88
1,00
Probability of
positives pairs
1,00
1,00
1,00
1,00
1,00
1,00
1,00
0,77
1,00
0,77
1,00
Probability of
negatives
0,00
0,00
0,00
0,00
0,00
0,00
0,00
0,13
0,00
0,13
0,00
Probability of
Probability of
negative pairs identical result pairs
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,02
0,78
0,00
1,00
0,02
0,78
0,00
1,00
Mean :
0,96
Accordance :
96%
Nb of positives
expected
8
8
8
8
8
8
8
8
8
8
8
Nb of positives
obtained
8
8
8
8
8
8
8
8
8
8
8
Probability
of positives
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
Probability of
positives pairs
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
1,00
Probability of
negatives
0,00
0,00
0,00
0,00
0,00
0,00
0,00
0,00
0,00
0,00
0,00
Probability of
Probability of
negative pairs identical result pairs
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
0,00
1,00
Mean :
1,00
Accordance :
100%
Level L1
Laboratory
A
B
D
E
G
H
K
M
N
O
Q
Level L2
Laboratory
A
B
D
E
G
H
K
M
N
O
Q
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
52/78
December 29, 2016
bioMérieux
REFERENCE METHOD
Level L0
Nb of negatives Nb of negatives
expected
obtained
8
8
8
8
8
6
8
2
8
4
8
8
8
8
8
5
8
8
8
8
8
8
Probability
Probability of Probability of
of negatives negatives pairs
positives
1,00
1,00
0,00
1,00
1,00
0,00
0,75
0,56
0,25
0,25
0,06
0,75
0,50
0,25
0,50
1,00
1,00
0,00
1,00
1,00
0,00
0,63
0,39
0,38
1,00
1,00
0,00
1,00
1,00
0,00
1,00
1,00
0,00
Probability of
Probability of
positive pairs identical result pairs
0,00
1,00
0,00
1,00
0,06
0,63
0,56
0,63
0,25
0,50
0,00
1,00
0,00
1,00
0,14
0,53
0,00
1,00
0,00
1,00
0,00
1,00
Mean :
0,84
Accordance :
84%
Nb of positives
expected
8
8
8
8
8
8
8
8
8
8
8
Nb of positives
obtained
0
6
3
6
1
1
0
4
0
1
1
Probability
of positives
0,00
0,75
0,38
0,75
0,13
0,13
0,00
0,50
0,00
0,13
0,13
Probability of
positives pairs
0,00
0,56
0,14
0,56
0,02
0,02
0,00
0,25
0,00
0,02
0,02
Probability of
negatives
1,00
0,25
0,63
0,25
0,88
0,88
1,00
0,50
1,00
0,88
0,88
Probability of
Probability of
negative pairs identical result pairs
1,00
1,00
0,06
0,63
0,39
0,53
0,06
0,63
0,77
0,78
0,77
0,78
1,00
1,00
0,25
0,50
1,00
1,00
0,77
0,78
0,77
0,78
Mean :
0,76
Accordance :
76%
Laboratory Nb of positives
expected
Nb of positives
obtained
Probability
of positives
Probability of
positives pairs
Probability of
negatives
Probability of
negative pairs
Probability of
identical result pairs
0
8
5
4
5
7
0
6
0
1
5
0,00
1,00
0,63
0,50
0,63
0,88
0,00
0,75
0,00
0,13
0,63
0,00
1,00
0,39
0,25
0,39
0,77
0,00
0,56
0,00
0,02
0,39
1,00
0,00
0,38
0,50
0,38
0,13
1,00
0,25
1,00
0,88
0,38
1,00
0,00
0,14
0,25
0,14
0,02
1,00
0,06
1,00
0,77
0,14
Mean :
Accordance :
1,00
1,00
0,53
0,50
0,53
0,78
1,00
0,63
1,00
0,78
0,53
0,75
75%
Laboratory
A
B
D
E
G
H
K
M
N
O
Q
Level L1
Laboratory
A
B
D
E
G
H
K
M
N
O
Q
Level L2
A
B
D
E
G
H
K
M
N
O
Q
8
8
8
8
8
8
8
8
8
8
8
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
53/78
December 29, 2016
bioMérieux
Appendix 8 - Concordance (Initial validation - IPL 2010)
ALTERNATIVE METHOD
Number of laboratories
Number of negatives per laboratory
Level L0
Laboratory
Nb of negatives
expected
A
8
B
8
D
8
E
8
G
8
H
8
K
8
M
8
N
8
O
8
Q
8
Total
Concordance
85.17%
Number of laboratories
Number of negatives per laboratory
Level L1
Laboratory
Nb of positives
expected
A
8
B
8
D
8
E
8
G
8
H
8
K
8
M
8
N
8
O
8
Q
8
Total
Concordance
95.51%
Number of laboratories
Number of negatives per laboratory
Level L2
Laboratory
Nb of positives
expected
A
8
B
8
D
8
E
8
G
8
H
8
K
8
M
8
N
8
O
8
Q
8
Total
Concordance
100.00%
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
11
8
Nb of negatives
obtained
6
8
8
8
6
8
8
7
7
7
8
Inter-laboratory pairs with
the same result
460
584
584
584
460
584
584
524
524
524
584
5996
Total number of interlaboratory pairs
640
640
640
640
640
640
640
640
640
640
640
7040
Inter-laboratory pairs with
the same result
624
624
624
624
624
624
624
554
624
554
624
6724
Total number of interlaboratory pairs
640
640
640
640
640
640
640
640
640
640
640
7040
Inter-laboratory pairs with
the same result
640
640
640
640
640
640
640
640
640
640
640
7040
Total number of interlaboratory pairs
640
640
640
640
640
640
640
640
640
640
640
7040
11
8
Nb of positives
obtained
8
8
8
8
8
8
8
7
8
7
8
11
8
Nb of positives
obtained
8
8
8
8
8
8
8
8
8
8
8
54/78
December 29, 2016
bioMérieux
REFERENCE METHOD
Number of laboratories
Number of negatives per laboratory
Level L0
Laboratory
Nb of negatives
expected
A
8
B
8
D
8
E
8
G
8
H
8
K
8
M
8
N
8
O
8
Q
8
Total
Concordance
70.45%
Number of laboratories
Number of negatives per laboratory
Level L1
Laboratory
Nb of positives
expected
A
8
B
8
D
8
E
8
G
8
H
8
K
8
M
8
N
8
O
8
Q
8
Total
Concordance
59.89%
Number of laboratories
Number of negatives per laboratory
Level L2
Laboratory
Nb of positives
expected
A
8
B
8
D
8
E
8
G
8
H
8
K
8
M
8
N
8
O
8
Q
8
Total
Concordance
47.73%
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
11
8
Nb of negatives
obtained
8
8
6
2
4
8
8
5
8
8
8
Inter-laboratory pairs with
the same result
520
520
428
196
320
520
520
376
520
520
520
4960
Total number of interlaboratory pairs
640
640
640
640
640
640
640
640
640
640
640
7040
Inter-laboratory pairs with
the same result
456
228
360
228
428
428
456
320
456
428
428
4216
Total number of interlaboratory pairs
640
640
640
640
640
640
640
640
640
640
640
7040
Inter-laboratory pairs with
the same result
312
264
312
320
312
284
312
300
312
320
312
3360
Total number of interlaboratory pairs
640
640
640
640
640
640
640
640
640
640
640
7040
11
8
Nb of positives
obtained
0
6
3
6
1
1
0
4
0
1
1
11
8
Nb of positives
obtained
0
8
5
4
5
7
0
6
0
1
5
55/78
December 29, 2016
bioMérieux
Appendix 9 - Inclusivity / Exclusivity: protocols
(Extension study - ADRIA Développement 2014)
Non target strains
Microbeads

Brucella or BHI, 48 h at 41,5°C or 37°C

4
Sub-culture in Brucella or BHI

Incubation for 48 h at 41,5°C or 37°C
VIDAS CAM
Streaking onto Columbia blood Agar
Streaking onto CampyFood Agar
(CFA)
Incubation 40 – 48 h
at 41.5°C
Incubation 40 – 48 h
at 41.5°C
Latex test
Latex test
Target strains
Microbeads

Brucella, 44 h ± 4 h at 41,5°C

Sub-culture in CFB

Incubation 48 h ± 4 h at 41.5°C in microaerobic conditions
Streaking onto Columbia blood Agar
Streaking onto CampyFood Agar
Incubation 40 – 48 h
at 41.5°C
Incubation 40 – 48 h
at 41.5°C
Latex test
Latex test
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
56/78
December 29, 2016
bioMérieux
Appendix 10 - Inclusivity study: raw data (Extension study - ADRIA Développement 2014)
INCLUSIVITY
N°
Strain
Reference
Origin
Columbia blood Agar
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
Growth
1
Campylobacter
coli
Ad1004
Turkey skin
2
Campylobacter
coli
Ad1005
Turkey skin
+
-
+
+
+
-
+
3
Campylobacter
coli
Ad1007
Chicken skin
+
-
+
+
+
-
+
4
Campylobacter
coli
Ad1008
Turkey skin
+
-
+
+
+
-
+
5
Campylobacter
coli
Ad1009
Chicken skin
+
-
+
+
+
-
+
6
Campylobacter
coli
Ad1010
Chicken skin
+
-
+
+
+
-
+
7
Campylobacter
coli
Ad1011
Turkey skin
+
-
+
+
+
-
+
8
Campylobacter
coli
Ad1012
Chicken skin
+
-
+
+
+ (1)
- (1)
+
9
Campylobacter
coli
Ad1018
Chicken leg
+
-
+
+
+
-
+
10
Campylobacter
coli
Ad1024
Chicken skin
+
-
+
+
+ (1)
- (1)
+
11
Campylobacter
coli
Ad1025
Turkey skin
+
-
+
+
+
-
+
12
Campylobacter
coli
Ad1072
Turkey skin
+
-
+
+
+
-
+
13
Campylobacter
coli
Ad1073
Turkey skin
+
-
+
+
+
-
+
14
Campylobacter
coli
Ad1074
Turkey skin
+
-
+
+
+
-
+
15
Campylobacter
coli
Ad1075
Turkey skin
+
-
+
+
+
-
+
16
Campylobacter
coli
Ad1077
Turkey skin
+
-
+
+
+
-
+
17
Campylobacter
coli
Ad1087
Chicken skin
+
-
+
+
+
-
+
18
Campylobacter
coli
Ad1121
Faeces
+
-
+
+
+ (1)
- (1)
+
19
Campylobacter
coli
Ad1122
Faeces
+
-
+
+
+ (1)
- (1)
+
20
Campylobacter
coli
Ad1123
Beef meat
+
-
+
+
+
-
+
21
Campylobacter
coli
Ad1125
Chicken
+
-
+
+
+ (1)
-
+
22
Campylobacter
coli
Ad1477
Carcass
+
-
+
+
+
-
+
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
57/78
+
CampyFood agar 41.5°C
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
December 29, 2016
bioMérieux
INCLUSIVITY
N°
Strain
Reference
Origin
Columbia blood Agar
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
Growth
23
Campylobacter
coli
Ad1478
Carcass
24
Campylobacter
coli
Ad1479
Carcass
+
-
+
+
+
-
+
25
Campylobacter
coli
Ad1480
Carcass
+
-
+
+
+
-
+
26
Campylobacter
coli
Ad1481
Carcass
+
-
+
+
+ (1)
- (1)
+
27
Campylobacter
coli
Ad1485
Faeces
+
-
+
+
+ (1)
- (1)
+
28
Campylobacter
coli
Ad1889
Pork environmental sample
+
-
+
+
+
-
+
29
Campylobacter
coli
CIP70.77
Faeces
+
-
+
+
+
-
+
30
Campylobacter
coli
CIP70.80
Faeces
+
-
+
+
+
-
+
31
Campylobacter
coli
Ad1893
Waste (slaughterhouse)
+
-
+
+
+ (1)
- (1)
+
32
Campylobacter
coli
Ad1894
Pork faeces
+
-
+
+
+
-
+
33
Campylobacter
coli
Ad1895
Pork faeces
+
-
+
+
+
-
+
34
Campylobacter
coli
Ad1897
Pork faeces
+
-
+
+
+
-
+
35
Campylobacter
coli
Ad1899
Pork faeces
+
-
+
+
+
-
+
36
Campylobacter
coli
Ad1900
Pork faeces
+
-
+
+
+ (1)
-
+
37
Campylobacter
coli
Ad1901
Chicken leg
+
-
+
+
+ (1)
- (1)
+
38
Campylobacter
coli
Ad1902
Chicken fillet without skin
+
-
+
+
+
-
+
39
Campylobacter
coli
Ad1905
Duck leg
+
-
+
+
+
-
+
40
Campylobacter
coli
Ad1907
Duck leg
+
-
+
+
+
-
+
41
Campylobacter
coli
Ad1908
Duck fillet
+
-
+
+
+ (1)
- (1)
+
42
Campylobacter
coli
Ad1909
Chicken leg
+
-
+
+
+
-
+
43
Campylobacter
coli
Ad1924
Chicken
+
-
+
+
+
-
+
44
Campylobacter
coli
Ad1925
Chicken
+
-
+
+
+
-
+
45
Campylobacter
coli
Ad1926
Chicken
+
-
+
+
+
-
+
46
Campylobacter
coli
Ad1927
Chicken
+
-
+
+
+
-
+
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
58/78
+
CampyFood agar 41.5°C
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
December 29, 2016
bioMérieux
INCLUSIVITY
N°
Strain
Reference
Origin
Columbia blood Agar
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
Growth
47
Campylobacter
coli
Ad1928
Chicken
48
Campylobacter
coli
Ad1929
Chicken
-/+
-/-
-/+
+
+ (3)
-
+
49
Campylobacter
coli
Ad1930
Chicken
+
-
+
+
+
-
+
50
Campylobacter
coli
Ad1938
Chicken
+
-
+
+
+
-
+
51
Campylobacter
coli
Ad1939
Chicken
+
-
+
+
+
-
+
52
Campylobacter
coli
Ad1940
Chicken
+
-
+
+
+
-
+
53
Campylobacter
coli
Ad1941
Chicken
+
-
+
+
+
-
+
54
Campylobacter
coli
Ad1942
Chicken
+
-
+
+
+
-
+
55
Campylobacter
coli
Ad1943
Chicken
+
-
+
+
+
-
+
56
Campylobacter
coli
Ad1944
Chicken
+
-
+
+
+
-
+
57
Campylobacter
coli
Ad1952
Turkey
+
-
+
+
+
-
+
58
Campylobacter
coli
Ad1953
Turkey
+ (2)
-
+
+
+ (2)
-
+
59
Campylobacter
coli
Ad1954
Turkey
+
-
+
+
+
-
+
60
Campylobacter
coli
Ad1955
Turkey
+
-
+
+
+
-
+
61
Campylobacter
coli
Ad1956
Turkey
+
-
+
+
+
-
+
62
Campylobacter
coli
Ad1957
Turkey
+
-
+
+
+
-
+
63
Campylobacter
coli
Ad1958
Turkey
+
-
+
+
+
-
+
64
Campylobacter
coli
Ad1959
Pork
+
-
+
+
+
-
+
65
Campylobacter
coli
Ad1960
Pork
+
-
+
+
+
-
+
66
Campylobacter
coli
Ad1961
Pork
+
-
+
+
+
-
+
67
Campylobacter
coli
Ad1962
Pork
+
-
+
+
+
-
+
68
Campylobacter
coli
Ad1963
Pork
+
-
+
+
+ (1)
-
+
69
Campylobacter
coli
Ad1964
Pork
+
-
+
+
+ (1)
-
+
70
Campylobacter
coli
Ad1965
Pork
+
-
+
+
+
-
+
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
59/78
+
CampyFood agar 41.5°C
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
December 29, 2016
bioMérieux
INCLUSIVITY
N°
Strain
Reference
Origin
Columbia blood Agar
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
Growth
71
Campylobacter
coli
Ad1966
Pork
72
Campylobacter
coli
Ad1967
Pork
+
-
+
+
+ (1)
-
+
73
Campylobacter
coli
Ad1968
Pork
+
-
+
+
+
-
+
74
Campylobacter
coli
Ad1969
Pork
+
-
+
+
+
-
+
75
Campylobacter
coli
Ad1970
Pork
+
-
+
+
+ (1)
-
+
76
Campylobacter
coli
Ad1971
Pork
+
-
+
+
+
-
+
77
Campylobacter
coli
Ad1972
Pork
+
-
+
+
+
-
+
78
Campylobacter
coli
Ad1980
River water
+
-
+
+
+
-
+
79
Campylobacter
coli
Ad1981
River water
+
-
+
+
+
-
+
80
Campylobacter
coli
Ad1982
River water
+
-
+
+
+
-
+
81
Campylobacter
coli
Ad1983
River water
+
-
+
+
+
-
+
82
Campylobacter
coli
Ad1984
River water
+
-
+
+
+
-
+
83
Campylobacter
coli
Ad1985
River water
+
-
+
+
+
-
+
84
Campylobacter
coli
Ad1986
River water
+
-
+
+
+
-
+
85
Campylobacter
coli
Ad1997
Environmental sample (pork)
- / + (2)
-/-
-/+
+
- / + (2)
-
-/+
86
Campylobacter
jejuni
Ad1000
Turkey skin
+
-
+
+
+ (1)
- (1)
+
87
Campylobacter
jejuni
Ad1002
Turkey skin
+
-
+
+
+
-
+
88
Campylobacter
jejuni
Ad1003
Turkey skin
+
-
+
+
+ (1)
-
+
89
Campylobacter
jejuni
Ad1013
Chicken skin
+
-
+
+
+
-
+
90
Campylobacter
jejuni
Ad1014
Chicken skin
+
-
+
+
+
-
+
91
Campylobacter
jejuni
Ad1015
Chicken skin
+
-
+
+
+
-
+
92
Campylobacter
jejuni
Ad1016
Chicken skin
+
-
+
+
+
-
+
93
Campylobacter
jejuni
Ad1021
Chicken skin
+
-
+
+
+
-
+
94
Campylobacter
jejuni
Ad1023
Turkey skin
+
-
+
+
+
-
+
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
60/78
+
CampyFood agar 41.5°C
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
December 29, 2016
bioMérieux
INCLUSIVITY
N°
Strain
Reference
Origin
Columbia blood Agar
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
Growth
95
Campylobacter
jejuni
Ad1076
Turkey skin
96
Campylobacter
jejuni
Ad1078
Turkey skin
+
-
+
+
+
-
+
97
Campylobacter
jejuni
Ad1079
Turkey skin
+
-
+
+
+
-
+
98
Campylobacter
jejuni
Ad1080
Turkey skin
+
-
+
+
+
-
+
99
Campylobacter
jejuni
Ad1081
Turkey skin
+
-
+
+
+
-
+
100
Campylobacter
jejuni
Ad1082
Turkey skin
+
-
+
+
+
-
+
101
Campylobacter
jejuni
Ad1083
Turkey skin
+
-
+
+
+
-
+
102
Campylobacter
jejuni
Ad1084
Chicken skin
+
-
+
+
+
-
+
103
Campylobacter
jejuni
Ad1085
Chicken skin
+
-
+
+
+
-
+
104
Campylobacter
jejuni
Ad1086
Chicken skin
+
-
+
+
+
-
+
105
Campylobacter
jejuni
Ad1088
Chicken skin
+
-
+
+
+
-
+
106
Campylobacter
jejuni
Ad1089
Chicken skin
+
-
+
+
+
-
+
107
Campylobacter
jejuni
CIP70.54
Faeces
+
-
+
+
+
-
+
108
Campylobacter
jejuni
Ad1892
Guinea fowl carcass
+
-
+
+
+
-
+
109
Campylobacter
jejuni
Ad1910
Chicken fillet without skin
+
-
+
+
+
-
+
110
Campylobacter
jejuni
Ad1917
Chicken
+
-
+
+
+ (1)
- (1)
+
111
Campylobacter
jejuni
Ad1918
Chicken
+
-
+
+
+
-
+
112
Campylobacter
jejuni
Ad1919
Chicken
+
-
+
+
+
-
+
113
Campylobacter
jejuni
Ad1920
Chicken
+
-
+
+
+
-
+
114
Campylobacter
jejuni
Ad1921
Chicken
+
-
+
+
+ (2)
-
+
115
Campylobacter
jejuni
Ad1922
Chicken
+
-
+
+
+ (1)
- (1)
+
116
Campylobacter
jejuni
Ad1923
Chicken
+
-
+
+
+
-
+
117
Campylobacter
jejuni
Ad1932
Chicken
+
-
+
+
+
-
+
118
Campylobacter
jejuni
Ad1933
Chicken
+
-
+
+
+
-
+
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
61/78
+
CampyFood agar 41.5°C
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
December 29, 2016
bioMérieux
INCLUSIVITY
N°
Strain
Reference
Origin
Columbia blood Agar
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
Growth
119
Campylobacter
jejuni
Ad1934
Chicken
120
Campylobacter
jejuni
Ad1935
Chicken
+
-
+
+
+
-
+
121
Campylobacter
jejuni
Ad1936
Chicken
+
-
+
+
+
-
+
122
Campylobacter
jejuni
Ad1946
Turkey
+ (2)
-
+
+
+
-
+
123
Campylobacter
jejuni
Ad1947
Turkey
+
-
+
+
+
-
+
124
Campylobacter
jejuni
Ad1948
Turkey
+ (2)
-
+
+
+
-
+
125
Campylobacter
jejuni
Ad1949
Turkey
+
-
+
+
+
-
+
126
Campylobacter
jejuni
Ad1950
Turkey
+
-
+
+
+
-
+
127
Campylobacter
jejuni
Ad1974
River water
+
-
+
+
+ (1)
- (1)
+
128
Campylobacter
jejuni
Ad1975
River water
+
-
+
+
+
-
+
129
Campylobacter
jejuni
Ad1976
River water
+
-
+
+
+
-
+
130
Campylobacter
jejuni
Ad1977
River water
+
-
+
+
+
-
+
131
Campylobacter
jejuni
Ad1978
River water
+
-
+
+
+
-
+
132
Campylobacter
jejuni
Ad1979
River water
+
-
+
+
+
-
+
133
Campylobacter
jejuni
Ad1988
Wild birds
+
-
+
+
+
-
+
134
Campylobacter
jejuni
Ad1989
Wild birds
+
-
+
+
+
-
+
135
Campylobacter
jejuni
Ad1990
Wild birds
+
-
+
+
+
-
+
136
Campylobacter
jejuni
Ad1991
Wild birds
+
-
+
+
+
-
+
137
Campylobacter
jejuni
Ad1992
Wild birds
+
-
+
+
+
-
+
138
Campylobacter
jejuni subsp jejuni
ATCC33291
+
-
+
+
+
-
+
139
Campylobacter
jejuni subsp jejuni
CIP70.2
+
-
+
+
+
-
+
140
Campylobacter
lari
Ad1067
- / + (2)
-
-/+
+
- / + (2)
-
-/+
141
Campylobacter
lari
Ad1130
- / + (3)
-
-/+d
+
- / + (2)
-
-/+
142
Campylobacter
lari
ATCC35222
- / + (3)
-
-/+d
+
- / + (3)
-
-/+d
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Turkey skin
62/78
+
CampyFood agar 41.5°C
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
+
+
December 29, 2016
bioMérieux
INCLUSIVITY
N°
Strain
Reference
Origin
143
Campylobacter
lari
CIP102722 T
144
Campylobacter
upsaliensis
Ad1139
Faeces
145
Campylobacter
upsaliensis
ATCC43954
Coproculture
146
Campylobacter
upsaliensis
ATCC49815
147
Campylobacter
upsaliensis
ATCC49816
148
Campylobacter
upsaliensis
CIP103681
149
Campylobacter
subantarcticus
Ad1891
150
Campylobacter
151
152
Columbia blood Agar
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
- / + (3)
-/+d
Growth
+
CampyFood agar 41.5°C
CAMPYLOBACTER spp latex kit
Latex
Latex control
Result
- / + (2)
-/+
+
-
+
St
/
/
/
-/+
-
-/+
St
/
/
/
+
-
+
St
/
/
/
+
-
+
St
/
/
-
-/+
-
-/+
St
/
/
/
/
- / + (2)
-
-/+
+
- / + (3)
-
-/+d
lari subsp. concheus Ad1911
/
- / + (2)
-
-/+
+
- / + (2)
-
-/+
Campylobacter
hyointestinalis
Ad1898
Pork faeces
- / + (2)
-
-/+
+
- / + (2)
-
-/+
Campylobacter
hyointestinalis
Ad1896
Pork faeces
- / + (2)
-
-/+
+
- / + d (2)
-
-/+d
Human faeces
All the latex tests were realized on a colony, except in cases mentioned in the result
*:
-/+:
1:
2:
3:
d:
st:
Characteristic colonies: red-Bordeaux or red-orange with sometimes a metallic reflection
First result obtained when testing one colony / Second result obtained when testing several colonies
Heavy dumping of particles
Fine granularity
Very fine granularity (difficult to see)
Doubtful result
Sterile plate
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
63/78
December 29, 2016
bioMérieux
Appendix 11 - Exclusivity study: raw data (Extension study - ADRIA Développement 2014)
EXCLUSIVITY
Strain
N°
Reference
Origin
VIDAS test
(non selective broth)
Columbia blood Agar
CAMPYLOBACTER spp
latex kit
1
Acinetobacter
baumanii
Ad1090
Haemoglobin
-
161
0,03
+
Latex
control
+
2
Acinetobacter
calco var anitrat
1
Poultry
-
156
0,03
-
3
Acinetobacter
calcoaceticus
Ad1092
Poultry white meat
-
211
0,05
4
Acinetobacter
johnsonii
Ad1317
Egg product
-
155
5
Acinetobacter
sp.
Ad 1551
Water
-
6
Acinetobacter
spp
Adria5
/
7
Aeromonas
allosaccharophile
Ad1318
8
Aeromonas
allosaccharophile
9
Aeromonas
10
CampyFood agar 41,5°C
CAMPYLOBACTER spp latex kit
Growth *
-
+
- (3)
Latex
control
-
-
-
St
/
/
/
-
-
-
+d
- (3)
-
-
0,03
-
-
-
St
/
/
/
150
0,03
-
-
-
St
/
/
/
-
200
0,04
+
+
-
St
/
/
/
Egg product
-
155
0,03
-
-
-
St
/
/
/
Ad1518
Egg product
-
158
0,03
-
-
-
St
/
/
/
hydrophila
CIP5750
/
-
155
0,03
+ (3)
+ (3)
-
St
/
/
/
Aeromonas
hydrophila
CIP74.30
/
-
169
0,04
+d
-
+d
St
/
/
/
11
Aeromonas
punctata
Ad1329
Egg product
-
163
0,04
-
-
-
St
/
/
/
12
Aeromonas
punctata
Ad1517
Egg product
-
159
0,03
-
-
-
St
/
/
/
13
Aeromonas
salmonicida
Ad1319
Egg product
-
164
0,04
-
-
-
St
/
/
/
14
15
16
17
18
Aeromonas
Aeromonas
Agrobacterium
Alcaligenes
Arcobacter
salmonicida
sobria
tumefasciens
faecalis
butzleri
Ad1716
CIP74.33
Ad1550
ATCC8750
CIP103493
Egg product
/
Water
/
/
-
218
170
210
156
221
0,05
0,04
0,04
0,03
0,05
+d
-
+d
-
-
St
St
St
St
+
/
/
/
/
-
/
/
/
/
-
/
/
/
/
-
19
Arcobacter
butzleri
Ad1126
-
219
0,05
-
-
-
+
-
-
-
20
Arcobacter
butzleri
Ad1881
-
166
0,04
-
-
-
St
/
/
/
21
Arcobacter
cryaerophilus
CIP104014
Chicken
Environmental
sample
/
-
155
0,03
+
+
-
St
/
/
/
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Result
RFV
VT
Latex
64/78
Result
Latex
Result
-
December 29, 2016
bioMérieux
EXCLUSIVITY
Strain
N°
Reference
Origin
VIDAS test
(non selective broth)
Columbia blood Agar
CAMPYLOBACTER spp
latex kit
22
Arcobacter
cryarerophilus
Ad1124
Chicken
-
155
0,03
-
Latex
control
-
23
Arcobacter
skirrowii
DSM7302
-
220
0,05
-
24
Burholderia
sp.
Ad 2003
-
156
0,03
25
Burkholderia
spp
Ad1587
/
Environmental
sample (poultry)
Mud
-
213
26
Burkholderia
vietnamiensis
Ad1538
Soil
-
27
Campylobacter
fetus
Ad1069
Chicken
28
Campylobacter
fetus
Ad1068
29
Carnobacterium
mobile
30
Chryseobacterium
31
CampyFood agar 41,5°C
CAMPYLOBACTER spp latex kit
Growth *
-
St
/
Latex
control
/
-
-
St
/
/
/
- (3)
- (3)
-
+
- (3)
- (3)
-
0,05
-
-
-
St
/
/
/
153
0,03
-
-
-
St
/
/
/
+
4469
1,10
-/-
-
-
St
/
/
/
Chicken
+
3393
0,83
-/-
-
-
St
/
/
/
ATCC49516
Ionised chicken
-
169
0,04
-
-
-
St
/
/
/
sp
Ad1322
Egg product
-
208
0,04
-
-
-
St
/
/
/
Chryseobacterium
ureilyticum
Ad1340
Egg product
-
210
0,04
+d
-
+d
St
/
/
/
32
Citrobacter
freundii
54
Poultry meat
-
156
0,03
-
-
-
St
/
/
/
33
Citrobacter
freundii
Ad173
Chicken liver
-
105
0,02
-
-
-
St
/
/
/
34
Comamonas
aquatica
Ad1543
Water
-
151
0,03
-
-
-
St
/
/
/
35
Comamonas
sp.
Ad1537
Sol
-
214
0,05
-
-
-
St
/
/
/
36
Enterobacter
amnigenus
A00C068
Cockerel
-
82
0,02
-
-
-
St
/
/
/
37
Enterobacter
intermedius
88a
-
86
0,02
- (3)
- (3)
-
St
/
/
/
38
Enterobacter
fergusoni
2876
-
97
0,02
-
-
-
St
/
/
/
39
Enterobacter
spp
D7
Gizzard
Environmental
sample
Poultry
-
80
0,01
+ (1)
+ (1)
-
St
/
/
/
40
Enterococcus
durans
Ad148
Ham
-
144
0,03
-
-
-
St
/
/
/
41
Enterococcus
faecalis
25
Chicken leg
-
130
0,03
- (3)
- (3)
-
St
/
/
/
42
Enterococcus
faecium
Ad1883
Turkey skin
-
145
0,03
-
-
-
St
/
/
/
43
Enterococcus
gallinarum
Ad1885
Poultry
-
120
0,02
-
-
-
St
/
/
/
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Result
RFV
VT
Latex
65/78
Result
Latex
Result
/
December 29, 2016
bioMérieux
EXCLUSIVITY
Strain
N°
Reference
Origin
VIDAS test
(non selective broth)
Columbia blood Agar
CAMPYLOBACTER spp
latex kit
44
Enterococcus
gallinarum
Ad1145
Guacamole
-
124
0,03
-
Latex
control
-
45
Escherichia
coli
Ad 241
Chicken
-
77
0,01
-
46
Escherichia
coli
Ad1915
White chicken leg
-
161
0,03
47
Escherichia
coli
Ad1999
Chicken fillet
-
156
48
Escherichia
coli
Ad 2000
Chicken fillet
-
49
Escherichia
coli
Ad 2001
Chicken leg
50
Escherichia
fergusonii
Ad1381
51
Escherichia
vulneris
52
Flavobacterium
53
CampyFood agar 41,5°C
CAMPYLOBACTER spp latex kit
Growth *
-
St
/
Latex
control
/
+ (1)
-
St
/
/
/
-
-
-
-
-
-
-
0,03
-
-
-
-
-
-
-
156
0,03
+
+ (1)
-
-
+
+
-
-
156
0,03
+
+
-
-
+ (2) d
+
-
Water
-
154
0,03
-
-
-
St
/
/
/
127
Raw milk
-
152
0,03
-
-
-
St
/
/
/
hydratis
Ad1323
Egg product
-
155
0,03
- (3)
- (3)
-
St
/
/
/
Flavobacterium
indologenes
26
Whole egg product
-
154
0,03
-
-
-
St
/
/
/
54
Gluconobacter
cerinus
Ad374
Food based product
-
147
0,03
-
-
-
St
/
/
/
55
Gluconobacter
oxydans
Ad997
Sweetened drink
-
89
0,02
-
-
-
St
/
/
/
56
57
Hafnia
Hafnia
168
A00C067
Duck meat
Cockerel
-
210
152
0,04
0,03
- (3)
- (3)
-
St
St
/
/
/
/
/
/
58
Klebsiella
47
Raw turkey skin
-
158
0,03
+ (2)
+ (2)
-
St
/
/
/
59
Lactobacillus
alvei
alvei
pneumoniae subsp
pneumoniae
brevis
Ad405
Ham
-
153
0,03
-
-
-
St
/
/
/
60
Lactobacillus
curvatus
Ad379
Cured meat
-
149
0,03
-
-
-
St
/
/
/
61
Lactobacillus
paraplantarum
Ad372
Saussage
-
154
0,03
-
-
-
St
/
/
/
62
Lactobacillus
sakei
Ad404
Ham
-
144
0,03
-
-
-
St
/
/
/
63
Lactobacillus
vermoldensis
Ad373
Saussage
-
151
0,03
-
-
-
St
/
/
/
64
Lactobacillus
sp.
Ad1906
Duck meat
-
156
0,03
-
-
-
St
/
/
/
65
Moraxella
49.7
Chicken
-
159
0,03
+
+
-
St
/
/
/
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Result
RFV
VT
Latex
66/78
Result
Latex
Result
/
December 29, 2016
bioMérieux
EXCLUSIVITY
Strain
N°
Reference
Origin
VIDAS test
(non selective broth)
Columbia blood Agar
CAMPYLOBACTER spp
latex kit
51.11
Chicken
-
153
0,03
-
Latex
control
-
odoratiminus
Ad1341
Egg product
-
156
0,03
-
Ochrobactrum
pseudintermedius
Ad1057
Turkey skin
-
221
0,05
69
Ochrobactrum
pseudintermedius
Ad1058
Turkey skin
-
218
70
Ochrobactrum
sp.
Ad1916
Chicken fillet
-
71
Ochrobactrum
sp.
Ad2006
Pork faeces
72
Pandoraea
sp.
Ad1882
73
Petrobacter
succinimandens
74
Photobacterium
75
CampyFood agar 41,5°C
CAMPYLOBACTER spp latex kit
Growth *
-
St
/
Latex
control
/
-
-
St
/
/
/
-
-
-
+
-
-
-
0,05
-
-
-
+
-
-
-
172
0,04
-
-
-
-
- (3)
-
-
-
162
0,03
-
-
-
-
-
-
-
/
-
161
0,03
-
-
-
+d
- (3)
-
-
Ad423
/
-
152
0,03
-
-
-
St
/
/
/
phosphoreum
Ad1506
Salmon
-
144
0,03
-
-
-
St
/
/
/
Plesiomonas
shigelloïdes
Ad673
Fish
-
154
0,03
-
-
-
St
/
/
/
76
Providencia
stuartii
46
Turkey leg
-
129
0,03
- (3)
- (3)
-
St
/
/
/
77
Pseudomonas
aeruginosa
Ad1528
River water
-
152
0,03
- (3)
- (3)
-
St
/
/
/
78
Pseudomonas
fluorescens
J2
Ham
-
154
0,03
- (3)
- (3)
-
St
/
/
/
79
Pseudomonas
fragi
Ad1327
Egg product
-
155
0,03
-
- (3)
-
St
/
/
/
80
Pseudomonas
otitidis
Ad1880
-
152
0,03
- (3)
- (3)
-
St
/
/
/
81
Pseudomonas
pseudo alcaligenes
Ad1592
-
155
0,03
-
-
-
St
/
/
/
82
Pseudomonas
putida
J7
Turkey skin
Environmental
sample (water)
Ham
-
156
0,03
-
-
-
-
- (3)
- (3)
-
83
Pseudomonas
putida
4
-
154
0,03
-
-
-
St
/
/
/
84
Pseudomonas
sp.
Ad 2004
-
154
0,03
-
-
-
+
- (3)
- (3)
-
85
Pseudomonas
stutzeri
Ad1593
-
154
0,03
-
-
-
St
/
/
/
86
Pseudomonas
veronii
Ad1588
Poultry
Environmental
sample (poultry)
Environmental
sample (water)
Environmental
sample
-
155
0,03
-
-
-
-
-
-
-
66
Moraxella
67
Myroïdes
68
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Result
RFV
VT
Latex
67/78
Result
Latex
Result
/
December 29, 2016
bioMérieux
EXCLUSIVITY
Strain
N°
Reference
Origin
VIDAS test
(non selective broth)
Columbia blood Agar
CAMPYLOBACTER spp
latex kit
87
Psychrobacter
psychrophilus
Ad1343
Egg product
-
151
0,03
-
Latex
control
-
88
Ralstonia
mannitolilytica
Ad1059
Turkey skin
-
157
0,03
-
89
Ralstonia
mannitolilytica
DSM17512
/
-
154
0,03
90
Serratia
liquefaciens
87a
Gizzard
-
151
91
Shewanella
putrefasciens
EN15/34
Trout
-
92
Shigella
flexneri
Ad2002
Chicken leg
93
Shigella
sonnei
CIP82.49T
94
Shigella
sp
Ad1367
95
Sphingobacterium
sp
96
Staphylococcus
97
CampyFood agar 41,5°C
CAMPYLOBACTER spp latex kit
Growth *
-
St
/
Latex
control
/
-
-
+d
-
-
-
-
-
-
+
-
-
-
0,03
- (3)
-
-
St
/
/
/
218
0,05
-
-
-
St
/
/
/
-
155
0,03
+ (1)
+ (2)
-
-
+ (2)
+ (2)
-
-
151
0,03
-
-
-
St
/
/
/
-
152
0,03
-
-
-
St
/
/
/
Ad1324
/
Swimming-pool
water
Egg product
-
152
0,03
-
-
-
St
/
/
/
aureus
Ad906
Merguez
-
183
0,04
-
-
-
St
/
/
/
Vibrio
alginolyticus
Ad1888
Oysters
-
142
0,03
-
-
-
St
/
/
/
98
Vibrio
cholereae
Ad1887
Panga fillet
-
144
0,03
+
+
-
St
/
/
/
99
Vibrio
parahaemolyticus
CIP75.2
/
-
156
0,03
-
-
-
St
/
/
/
100
Yersinia
enterocolitica
A00C066
Cockerel
-
146
0,03
-
-
-
St
/
/
/
101
Shewanella
baltica
Ad1700
Salmon
-
214
0,05
-
-
-
St
/
/
/
*:
-/+:
1:
2:
3:
d:
st:
Result
RFV
VT
Latex
Result
Latex
Result
/
Characteristic colonies: red-Bordeaux or red-orange with sometimes a metallic reflection
First result obtained when testing one colony / Second result obtained when testing several colonies
Heavy dumping of particles
Fine granularity
Very fine granularity (difficult to see)
Doubtful result
Sterile plate
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
68/78
December 29, 2016
bioMérieux
Appendix 12 - Protocol applied for the extension study
(Extension study - ADRIA Développement, 2016)
Non target strains
Microbeads

Brucella or BHI broth, 48 h at 41.5°C or 37°C

Subculture in Brucella or BHI broth

Incubation for 48 h at 41.5°C or 37°C
Streaking onto Columbia blood agar
(COS)
Streaking onto CampyFood Agar
(CFA)
Incubation for 40 – 48 h
at 41.5°C
Incubation for 40 – 48 h
at 41.5°C
Test VITEK® MS on colony
Test VITEK® MS on colony
Target strains
Microbeads

Brucella, 44 h ± 4 h at 41.5°C

Subculture in CampyFood Broth (CFB)

Incubation for 48 h ± 4 h at 41.5°C

Streaking onto CampyFood Agar (CFA)

Streaking onto
Incubation for 40 – 48 h
at 41.5°C in micro aerobic
Columbia blood agar
(COS)
conditions

Test VITEK® MS
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
69/78
December 29, 2016
bioMérieux
Appendix 13 - Inclusivity and exclusivity: raw data
(Extension study - ADRIA Développement, 2016)
VITEK MS Result:
+:
Campylobacter coli, jejuni or lari (See an example of the result provided by the software page 74)
No result:
no identification provided by the VITEK MS
CampyFood Broth (CFB):
48 h ± 4 h at 41.5°C
CampyFood Agar (CFA):
40 - 48h at 41.5°C
INCLUSIVITY
n°
Strain
Reference
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
Ad1004
Ad1005
Ad1007
Ad1008
Ad1009
Ad1010
Ad1011
Ad1012
Ad1018
Ad1024
Ad1025
Ad1072
Ad1073
Ad1074
Ad1075
Ad1077
Ad1087
Ad1121
Ad1122
Ad1123
Ad1125
Ad1477
Ad1478
Ad1479
Ad1480
Ad1481
Ad1485
28
Campylobacter
coli
Ad1889
29
30
31
32
33
34
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
coli
coli
coli
coli
coli
coli
CIP70.77
CIP70.80
Ad1893
Ad1894
Ad1895
Ad1897
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Colony
Confirmation
result
VITEK MS
test V3.1
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Columbia
Blood Agar
(COS)
Confirmation
result
VITEK MS
test V3.1
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Origin
Turkey skin
Turkey skin
Chicken skin
Turkey skin
Chicken skin
Chicken skin
Turkey skin
Chicken skin
Chicken leg
Chicken skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Chicken neck skin
Faecum
Faecum
Beef tream
Chicken
Carcass
Carcass
Carcass
Carcass
Carcass
Faecum
Pork environmental
sample
Faecum
Faecum
Waste
Pork faecum
Pork faecum
Pork faecum
70/78
December 29, 2016
bioMérieux
CampyFood Broth (CFB):
48 h ± 4 h at 41.5°C
CampyFood Agar (CFA):
40 - 48h at 41.5°C
INCLUSIVITY
n°
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
Strain
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Reference
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
coli
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Ad1899
Ad1900
Ad1901
Ad1902
Ad1905
Ad1907
Ad1908
Ad1909
Ad1924
Ad1925
Ad1926
Ad1927
Ad1928
Ad1929
Ad1930
Ad1938
Ad1939
Ad1940
Ad1941
Ad1942
Ad1943
Ad1944
Ad1952
Ad1953
Ad1954
Ad1955
Ad1956
Ad1957
Ad1958
Ad1959
Ad1960
Ad1961
Ad1962
Ad1963
Ad1964
Ad1965
Ad1966
Ad1967
Ad1968
Ad1969
Ad1970
Ad1971
Ad1972
Ad1980
Colony
Confirmation
result
VITEK MS
test V3.1
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
No result
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Origin
Pork faecum
Pork faecum
Chicken meat
Chicken meat
Leg duck
Leg duck
Duck meat
Chicken meat
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Turkey
Turkey
Turkey
Turkey
Turkey
Turkey
Turkey
Pork
Pork
Pork
Pork
Pork
Pork
Pork
Pork
Pork
Pork
Pork
Pork
Pork
Pork
River water
71/78
Columbia
Blood Agar
(COS)
Confirmation
result
VITEK MS
test V3.1
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
CampyFood Broth (CFB):
48 h ± 4 h at 41.5°C
CampyFood Agar (CFA):
40 - 48h at 41.5°C
INCLUSIVITY
n°
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
Strain
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Reference
coli
coli
coli
coli
coli
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Ad1981
Ad1982
Ad1983
Ad1984
Ad1985
Ad1000
Ad1002
Ad1003
Ad1013
Ad1014
Ad1015
Ad1016
Ad1021
Ad1023
Ad1076
Ad1078
Ad1079
Ad1080
Ad1081
Ad1082
Ad1083
Ad1084
Ad1085
Ad1086
Ad1088
Ad1089
CIP70.54
Ad1892
Ad1910
Ad1917
Ad1918
Ad1919
Ad1920
Ad1921
Ad1922
Ad1923
Ad1932
Ad1933
Ad1934
Ad1935
Ad1936
Ad1946
Ad1947
Ad1948
Colony
Confirmation
result
VITEK MS
test V3.1
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Origin
River water
River water
River water
River water
River water
Turkey neck skin
Turkey neck skin
Turkey neck skin
Chicken skin
Chicken neck skin
Chicken skin
Chicken skin
Chicken neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Turkey neck skin
Chicken neck skin
Chicken neck skin
Chicken neck skin
Chicken neck skin
Chicken neck skin
Faecum
Carcass
Chicken meat
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Chicken
Turkey
Turkey
Turkey
72/78
Columbia
Blood Agar
(COS)
Confirmation
result
VITEK MS
test V3.1
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
December 29, 2016
bioMérieux
CampyFood Broth (CFB):
48 h ± 4 h at 41.5°C
CampyFood Agar (CFA):
40 - 48h at 41.5°C
INCLUSIVITY
n°
Strain
123
124
125
126
127
128
129
130
131
132
133
134
135
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
136
Campylobacter
137
Campylobacter
138
139
140
141
142
143
144
145
146
147
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
Campylobacter
148
Campylobacter
149
150
Campylobacter
Campylobacter
Ad1949
Ad1950
Ad1974
Ad1975
Ad1976
Ad1977
Ad1978
Ad1979
Ad1988
Ad1989
Ad1990
Ad1991
Ad1992
Turkey
Turkey
River water
River water
River water
River water
River water
River water
Wind bird
Wind bird
Wind bird
Wind bird
Wind bird
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Columbia
Blood Agar
(COS)
Confirmation
result
VITEK MS
test V3.1
+
+
+
+
+
+
+
+
+
+
+
+
+
ATCC33291
/
+
+
+
CIP70.2
/
+
+
+
Ad1067
Ad1130
ATCC35222
CIP102722 T
Ad1139
ATCC43954
ATCC49815
ATCC49816
CIP103681
Ad1891
Turckey neck skin
/
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
Ad1911
/
+
+
+
Ad1898
Ad1896
Pork faecum
Pork faecum
+
+
+
+
+
+
Reference
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni
jejuni subsp
jejuni
jejuni subsp
jejuni
lari
lari
lari
lari
upsaliensis
upsaliensis
upsaliensis
upsaliensis
upsaliensis
subantarcticus
lari subsp.
concheus
hyointestinalis
hyointestinalis
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Colony
Confirmation
result
VITEK MS
test V3.1
Origin
Faecum
Environmental sample
Human faecum
73/78
December 29, 2016
bioMérieux
Figure 1 - Example of the results provided by the software
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
74/78
December 29, 2016
bioMérieux
VITEK MS Result:
st:
no colony on the plate
-:
VITEK MS result different from Campylobacter coli, jejuni or lari (See an example of the result
provided by the software page 78)
No result: no identification provided by the VITEK MS
EXCLUSIVITY
n°
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
Strain
Acinetobacter
Acinetobacter
Acinetobacter
Acinetobacter
Acinetobacter
Acinetobacter
Aeromonas
Aeromonas
Aeromonas
Aeromonas
Aeromonas
Aeromonas
Aeromonas
Aeromonas
Aeromonas
Agrobacterium
Alcaligenes
Arcobacter
Arcobacter
baumanii
calco var anitrat
calcoaceticus
johnsonii
sp.
spp
allosaccharophile
allosaccharophile
hydrophila
hydrophila
punctata
punctata
salmonicida
salmonicida
sobria
tumefasciens
faecalis
butzleri
butzleri
20 Arcobacter
butzleri
21 Arcobacter
22 Arcobacter
23 Arcobacter
cryaerophilus
cryarerophilus
skirrowii
24 Burkholderia
sp.
25
26
27
28
spp
vietnamiensis
fetus
fetus
Burkholderia
Burkholderia
Campylobacter
Campylobacter
29 Carnobacterium
Chryseobacteriu
m
Chryseobacteriu
31
m
32 Citrobacter
30
mobile
Reference
Origin
Ad1090
1
Ad1092
Ad1317
Ad 1551
Adria5
Ad1318
Ad1518
CIP5750
CIP74.30
Ad1329
Ad1517
Ad1319
Ad1716
CIP74.33
Ad1550
ATCC8750
CIP103493
Ad1126
Hemoglobin
Poultry
Poultry meat
Whole egg
Water
/
Whole egg
Whole egg
/
/
Whole egg
Whole egg
Whole egg
Whole egg
/
Water
/
/
Chicken
Environmental
Ad1881
sample
CIP104014 /
Ad1124
Chicken
DSM7302 /
Environmental
Ad 2003
sample
Ad1587
Mud
Ad1538
Ground
Ad1069
Chicken
Ad1068
Chicken
ATCC4951
Chicken
6
Brucella: 48h
CampyFood Agar (CFA): 40-48h at 41.5°C
VITEK MS
VITEK MS
test V3.1
test V3.1
Colony
Confirmation Confirmation
result
result
+
st
/
+
st
/
st
/
No result
st
/
st
/
st
/
st
/
st
/
st
/
st
/
st
/
st
/
st
/
st
/
st
/
st
/
st
/
+
-
-
st
st
st
/
/
/
-
+
-
No result
st
+
+
+
/
-
No result
-
st
/
No result
sp
Ad1322
Whole egg
st
/
-
ureilyticum
Ad1340
Whole egg
st
/
-
freundii
54
Poultry meat
st
/
-
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
75/78
December 29, 2016
bioMérieux
EXCLUSIVITY
n°
33
34
35
36
37
Strain
Citrobacter
Comamonas
Comamonas
Enterobacter
Enterobacter
Reference
Origin
freundii
aquatica
sp.
amnigenus
intermedius
Ad173
Ad1543
Ad1537
A00C068
88a
38 Enterobacter
fergusoni
2876
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
spp
durans
faecalis
faecium
gallinarum
gallinarum
coli
coli
coli
coli
coli
fergusonii
vulneris
hydratis
indologenes
cerinus
oxydans
alvei
alvei
pneumoniae
subsp
pneumoniae
brevis
curvatus
paraplantarum
sakei
vermoldensis
sp.
D7
Ad148
25
Ad1883
Ad1885
Ad1145
Ad 241
Ad1915
Ad1999
Ad 2000
Ad 2001
Ad1381
127
Ad1323
26
Ad374
Ad997
168
A00C067
Chiken liver
Water
Ground
Cockerel
Gizzard
Environmental
sample
Poultry
Ham
Chicken meat
Turkey skin
Poultry
Guacamole
Chicken
Chicken meat
Chicken meat
Chicken meat
Chicken meat
Water
Raw milk
Whole egg
Whole egg
Food sample
Beverage
Duck meat
Cockerel
47
Enterobacter
Enterococcus
Enterococcus
Enterococcus
Enterococcus
Enterococcus
Escherichia
Escherichia
Escherichia
Escherichia
Escherichia
Escherichia
Escherichia
Flavobacterium
Flavobacterium
Gluconobacter
Gluconobacter
Hafnia
Hafnia
58 Klebsiella
59
60
61
62
63
64
65
66
67
68
69
70
71
72
Lactobacillus
Lactobacillus
Lactobacillus
Lactobacillus
Lactobacillus
Lactobacillus
Moraxella
Moraxella
Myroïdes
Ochrobactrum
Ochrobactrum
Ochrobactrum
Ochrobactrum
Pandoraea
Ad405
Ad379
Ad372
85L905
Ad373
Ad1906
49.7
51.11
odoratiminus
Ad1341
pseudintermedius Ad1057
pseudintermedius Ad1058
sp.
Ad1916
sp.
Ad2006
sp.
Ad1882
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
Brucella: 48h
CampyFood Agar (CFA): 40-48h at 41.5°C
VITEK MS
VITEK MS
test V3.1
test V3.1
Colony
Confirmation Confirmation
result
result
st
/
+
st
/
st
/
No result
st
/
st
/
-
st
st
st
st
st
st
st
+
+
+
+
st
st
st
st
st
st
st
st
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
No result
No result
No result
-
Turkey skin
st
/
-
Meat
Food sample
Delicatessen
Meat
Delicatessen
Duck meat
Chicken
Chicken
Whole egg
Turkey skin
Turkey skin
Chicken meat
Pork faecum
/
st
st
st
st
st
st
st
st
st
+
+
+
+
+
/
/
/
/
/
/
/
/
/
-
No result
No result
No result
-
76/78
December 29, 2016
bioMérieux
EXCLUSIVITY
n°
73
74
75
76
77
78
79
80
Strain
Petrobacter
Photobacterium
Plesiomonas
Providencia
Pseudomonas
Pseudomonas
Pseudomonas
Pseudomonas
81 Pseudomonas
82
83
84
85
Pseudomonas
Pseudomonas
Pseudomonas
Pseudomonas
succinimandens
phosphoreum
shigelloïdes
stuartii
aeruginosa
fluorescens
fragi
otitidis
pseudo
alcaligenes
putida
putida
sp.
stutzeri
96
97
98
99
10
Yersinia
0
Ad1592
Water
Ham
Poultry
Process water
Water
Environmental
Ad1588
sample
Ad1343
Whole egg
Ad1059
Turkey skin
DSM17512 /
87a
Gizzard
EN15/34
Trout
Ad2002
Chicken leg
CIP82.49T /
Swimming pool
Ad1367
water
st
+
+
st
/
/
-
st
/
-
st
+
+
st
st
+
st
/
/
/
/
-
st
/
-
sp
Ad1324
Whole egg
st
/
-
aureus
alginolyticus
cholereae
parahaemolyticus
Ad906
Ad1888
Ad1887
CIP75.2
Sausage
Olster
Fish filet
/
st
st
st
st
/
/
/
/
-
enterocolitica
A00C066
Cockerel
st
/
-
psychrophilus
mannitolilytica
mannitolilytica
liquefaciens
putrefasciens
flexneri
sonnei
Sphingobacteriu
m
Staphylococcus
Vibrio
Vibrio
Vibrio
/
Salmon
Fish
Poultry meat
River water
Ham
Whole egg
Skin meat
-
87
88
89
90
91
92
93
95
Ad423
Ad1506
Ad673
46
Ad1528
J2
Ad1327
Ad1880
/
veronii
94 Shigella
Origin
st
86 Pseudomonas
Psychrobacter
Ralstonia
Ralstonia
Serratia
Shewanella
Shigella
Shigella
Reference
Brucella: 48h
CampyFood Agar (CFA): 40-48h at 41.5°C
VITEK MS
VITEK MS
test V3.1
test V3.1
Colony
Confirmation Confirmation
result
result
st
/
No result
st
/
st
/
st
/
st
/
st
/
st
/
st
/
No result
sp
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
J7
4
Ad 2004
Ad1593
77/78
December 29, 2016
bioMérieux
Figure 2 - Example of the results provided by the software
ADRIA Développement
Summary report (Version 0)
CampyFood Agar (CFA)
78/78
December 29, 2016