U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition

Bacteriological Analytical Manual Online
January 2001

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About the Bacteriological Analytical Manual

 

FDA's Bacteriological Analytical Manual (BAM) presents the agency's preferred laboratory procedures for microbiological analyses of foods and cosmetics. AOAC International published previous editions of this manual in a loose-leaf notebook format, and, more recently, on CD-ROM. This online BAM is now available to the public. Some changes have been made to methods since the previous version. A listing of chapters updated since the last hard-copy version (Edition 8, Revision A /1998) can be found in About the Bacteriological Analytical Manual. Chapter numbers have been retained from the previous version, however, for this Table of Contents, chapters have been grouped by category. Please send comments to Ruth.Bandler@cfsan.fda.gov.


  Introduction GEORGE J. JACKSON
ROBERT I. MERKER
and RUTH BANDLER
BAM Project Coordinators
Chapter
No.
Title Authors

General Guidelines/Procedures
1 Food Sampling and Preparation of Sample Homogenate W.H. ANDREWS
and T. S. HAMMACK
2 Microscopic Examination of Foods, and Care and Use of the Microscope J.R. BRYCE
and P.L. POELMA
3 Aerobic Plate Count L.J. MATURIN
and J.T. PEELER
25 Investigation of Food Implicated in Illness G.J. JACKSON,
J.M. MADDEN,
W.E. HILL,
and K.C. KLONTZ

Methods for Specific Pathogens
4 Escherichia coli and the Coliform Bacteria A.D. HITCHINS,
P. FENG,
W.D. WATKINS,
S.R. RIPPEY,
and L.A. CHANDLER
5 Salmonella W.H. ANDREWS
and T.S. HAMMACK
6 Shigella W.H. ANDREWS
and A. JACOBSON
7 Campylobacter J.M. HUNT,
C. ABEYTA,
and T. TRAN
8 Yersinia enterocolitica and Yersinia pseudotuberculosis S.D. WEAGANT,
P. FENG,
and J.T. STANFIELD
9 Vibrio cholerae, V. parahaemolyticus, V. vulnificus, and Other Vibrio spp. E.L. ELLIOT,
C.A. KAYSNER,
L. JACKSON,
and M.L. TAMPLIN
28 Detection of Enterotoxigenic Vibrio cholerae in Foods by the Polymerase Chain Reaction W.H. KOCH,
W.L. PAYNE,
and T.A. CEBULA
10 Listeria monocytogenes A.D. HITCHINS
11 Serodiagnosis of Listeria monocytogenes R.W. BENNETT
and R.E. WEAVER
12 Staphylococcus aureus R.W. BENNETT
and G.A. LANCETTE
14 Bacillus cereus E.J. RHODEHAMEL
and S.M. HARMON
Contacts: N. BELAY,
D.B. SHAH, and
R. W. BENNETT
16 Clostridium perfringens E.J. RHODEHAMEL
and S.M. HARMON
Contact: R.W. BENNETT
17 Clostridium botulinum H.M. SOLOMON
and T. LILLY, Jr.
18 Yeasts, Molds, and Mycotoxins V. TOURNAS,
M.E. STACK,
P.B. MISLIVEC,
H.A. KOCH,
and R. BANDLER
19 Parasitic Animals in Foods J.W. BIER,
G.J. JACKSON,
A.M. ADAMS,
and R.A. RUDE
19 A Concentration and Preparation of Cyclospora from Berries for Polymerase Chain Reaction (PCR) and Microscopy J.W. BIER,
J.E. LeCLERC,
and K.G. JINNEMAN
Contact: P.A. ORLANDI
26 Detection and Quantitation of Hepatitis A Virus in Shellfish by the Polymerase Chain Reaction B.B. GOSWAMI

Methods for Microbial Toxins
13 A Staphylococcal Enterotoxins:
Micro-slide Double Diffusion and ELISA-based Methods
R.W. BENNETT
13 B Electrophoretic and Immunoblot Analysis of Staphylococcal Enterotoxins A. RASOOLY
15 Bacillus cereus Diarrheal Enterotoxin R.W. BENNETT

Gene Probe Methods for Foodborne Pathogens
24 Identification of Foodborne Bacterial Pathogens by Gene Probes W.E. HILL,
A.R. DATTA,
P. FENG,
K.A. LAMPEL,
and W.L. PAYNE

Additional Methods
20 A Inhibitory Substances in Milk L.J. MATURIN
20 B Rapid HPLC Determination of Sulfamethazine in Milk J.D. WEBER
and M.D. SMEDLEY
21 A Examination of Canned Foods W.L. LANDRY,
A.H. SCHWAB,
and G.A. LANCETTE
21 B Modification of Headspace Gas Analysis Methodology, Using the SP4270 Integrator W.L. LANDRY
and M.J. URIBE
22 A Examination of Metal Containers for Integrity R.C. LIN,
P.H. KING,
and M.R. JOHNSTON
22 B Examination of Glass Containers for Integrity R.C. LIN,
P.H. KING,
and M.R. JOHNSTON
22 C Examination of Flexible and Semirigid Food Containers for Integrity G.W. ARNDT. JR. (NFPA)
22 D Examination of Containers for Integrity: Glossary and References R.C. LIN,
P.H. KING,
and M.R. JOHNSTON
23 Microbiological Methods for Cosmetics A.D. HITCHINS,
T.T. TRAN,
and J.E. McCARRON
27 Screening Method for Phosphatase (Residual) in Cheese G.C. ZIOBRO

Appendixes
Appendix 1 Rapid Methods for Detecting Foodborne Pathogens P. FENG
Appendix 2 Most Probable Number Determination from Serial Dilutions W.E. GARTHRIGHT

Introduction

To test for an organism or microbial toxin not covered by the BAM, or to analyze a sample that may require special handling or processing, the user is referred to the Official Methods of Analysis of the AOAC International; Standard Methods for the Examination of Dairy Products, Recommended Procedures for the Examination of Seawater and Shellfish, and Compendium of Methods for the Microbiological Examination of Foods of the American Public Health Association; also, Standard Methods for Water Analysis of the Environmental Protection Agency. FDA works closely with AOAC International, APHA, EPA, the International Dairy Federation (IDF/FIL), and, by way of participation in Codex Alimentarius, the International Organization for Standardization (ISO). However, not all methods appearing in the BAM have been collaboratively evaluated by one or more of these organizations.

Text for the BAM was peer-reviewed by scientists outside and within FDA.

Introduction to the 8th edition, Revision A (1998)

Innovations in methods for the microbiological analysis of food continue to appear at a rapid pace. Edition 8 (1995) of the Bacteriological Analytical Manual (BAM-8) contained numerous refinements of procedures and updates of references from the 1992 edition. The list of commercially available test kits and the discussion of rapid methods in Appendix 1 were thoroughly revised. Three chapters were added: the use of reverse transcription (RT) and the polymerase chain reaction (PCR) to detect and quantify contamination of shellfish with hepatitis A virus (Chapter 26); new procedures for the alkaline phosphatase test to determine whether dairy foods were prepared with pasteurized milk (Chapter 27); and the use of PCR to detect toxigenic Vibrio cholerae in foods (Chapter 28). For this printing (BAM - 8A), the following has been revised or added: Campylobacter (Chapter 7), Yeast and Molds (Chapter 18), Cyclospora [Chapter 19 (Parasites)] and Staphylococcus enterotoxins (Chapter13). In addition, there are updated tables in Appendix 1 on Rapid Methods and revised and corrected tables in Appendix 2 on MPN. Appendix 3 reflects changes in media and corrects errors in the 8th Edition. A table summarizing changes from BAM-8 to BAM-8A is included.

The methods described in Chapters 1 to 28 are those preferred by FDA for the microbiological analysis of foods, drinks, and cosmetics as well as for their containers, contact materials, and the production environment. This is not necessarily the case for the rapid methods listed in Appendix 1: this appendix is a listing of different kits that are commercially available. These methods have not necessarily been evaluated by FDA, and listing of a method in this appendix does not constitute a recommendation.

To test for an organism or microbial toxin not covered by the BAM, or to analyze a sample that may require special handling or processing, the user is referred to the Official Methods of Analysis of the AOAC International; Standard Methods for the Examination of Dairy Products, Recommended Procedures for the Examination of Seawater and Shellfish, and Compendium of Methods for the Microbiological Examination of Foods of the American Public Health Association; also, Standard Methods for Water Analysis of the Environmental Protection Agency. FDA works closely with AOAC International, APHA, EPA, the International Dairy Federation (IDF/FIL), and, by way of participation in Codex Alimentarius, the International Organization for Standardization (ISO). However, not all methods appearing in the BAM have been collaboratively evaluated by one or more of these organizations.

Text for the BAM was peer-reviewed by scientists outside and within FDA. Outside reviewers included P. Entis, J. Smith, M. Doyle, N. Stern, R. Twedt, S. Tatini, R. Labbe, M. Eklund, M. Cousin, L. Eveland, R. Richter, J. Kabara, M. Curiale, and the staff of the National Food Processors Association. Reviews by FDA's field microbiologists, who made valuable suggestions concerning content and practicality, were coordinated by Meredith A. Grahn and her staff.

The 8th Edition of the BAM was prepared in the Technical Editing Branch, Center for Food Safety and Applied Nutrition, FDA by Lois A. Tomlinson with production assistance by Dorothy H. Hughley. This version (Revision A) of the 8th Edition, was prepared and produced by Dr. Robert I. Merker, Office of Special Research Skills, CFSAN, FDA.


Modified by: rim 2000-03-30 from Bacteriological Analytical Manual, 8th Edition, Revision A, 1998.

 

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