To note latest update from Dr Mark Tamplin the manager of Combase. Twenty nine additional models have been added bringing the total to sixty two.The new models include E coli models for lettuce and a Listeria monocytogenes model for Blue cheese.

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New models include...

Lettuce - E. coli, Salmonella
Lettuce after chlorine wash - E. coli
Lettuce after electrolyzed water wash - E. coli
Brie cheese - E. coli
Camembert cheese - E. coli
Cheddar cheese – E. coli
Mozzarella cheese – E. coli
Mascarpone cheese - E. coli
Blue cheese – Listeria monocytogenes
Milk - Listeria monocytogenes
UHT 2% milk, 12% and 30% cream - Listeria monocytogenes
Ground beef - Staphylococcus aureus, Salmonella, E. coli
Ground pork - Staphylococcus aureus, Salmonella, E. coli
Bratwurst - Staphylococcus aureus, Salmonella, E. coli
Ground turkey - Staphylococcus aureus, Salmonella
Spinach - Listeria monocytogenes, Listeria innocua
Cabbage - E. coli
Eastern oysters - Vibrio parahaemolyticus, Vibrio vulnificus

Mark Tamplin, PhD

Manager, CB Premium
Tasmanian Institute of Agriculture
University of Tasmania
+1 813-510-0277 (USA), +61 428 520 583 (Australia)
Private Bag 54 Hobart TAS 7001
mark.tamplin@c bpremium.org
www.c bpremium.org

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