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Table 15. BAX® System vs. Reference Method Results – Miscellaneous

95% CI f

e

BAX® Method

Reference Method

dPOD C

Test Portions

MPN a

Sample Type

Media

X b POD C c

95% CI f

X b POD CC d

95% CI f

Control

5

0 9 3 0

0

(0, 0.43)

0

0

(0, 0.43)

0 0 0 0

(-0.45, 0.45) (-0.14, 0.14) (-0.14, 0.14) (-0.45, 0.45) (-0.28, 0.33) (-0.11, 0.77) (-0.45, 0.45) (-0.14, 0.14) (-0.45, 0.45) (-0.45, 0.45) (-0.14, 0.14) (-0.45, 0.45) (-0.45, 0.45) (-0.25, 0.25)

Peanut butter (25 g)

LB / BHI

0.50 (0.26, 0.88)

20

0.45 0.60

(0.26, 0.66) 9 (0.23, 0.88) 3

0.45 0.60

(0.26, 0.66) (0.23, 0.88)

5.0 (2.7, 8.9)

5 5

Control

0

(0, 0.43)

0

0

(0, 0.43)

Peanut butter (25 g)

BPW / BHI

0.50 (0.26, 0.88)

20

10

0.50

(0.30, 0.70) 9

0.45 0.60

(0.26, 0.66) (0.23, 0.88)

0.050

5.0 (2.7, 8.9)

5 5

5 0

1.0

(0.57, 1.0)

3 0

0.40

Control

0

(0, 0.43)

0

(0, 0.43)

0 0 0 0 0 0 0 0 0

Nonfat Dry Milk

Cocoa (25 g)

1.4 (0.96, 2.4)

20

13

0.65

(0.43, 0.82) 13

0.65

(0.43, 0.82) (0.57, 1.0)

12 (7.0, 19)

5 5

5 0

1.0

(0.57, 1.0)

5 0

1.0

Control

0

(0, 0.43)

0

(0, 0.43)

White pepper (25 g)

TSB

1.3 (0.80, 2.2) 8.3 (4.8, 14)

20

14

0.70

(0.48, 0.85) 14

0.70

(0.48, 0.85) (0.57, 1.0)

5 5

5 0

1.0

(0.57, 1.0)

5 0

1.0

Control

0

(0, 0.43)

0

(0, 0.43)

Infant formula (25 g)

LB

1.8 (1.1, 3.4) 2.0 (1.2, 3.7)

20

16

0.80

(0.58, 0.92) 16

0.80

(0.58, 0.92) (0.57, 1.0)

5 (-0.45, 0.45) a MPN = Most Probable Number based on the POD of reference method test portions using the AOAC MPN calculator (with 95% confidence interval) 5 1.0 (0.57, 1.0) 5 1.0

2 3 4 5 6 7 8 9

b X = Number of positive test portions

c POD C = Confirmed candidate method positive outcomes divided by the total number of trials d POD R = Confirmed reference method positive outcomes divided by the total number of trials = Difference between the candidate method and reference method POD values e dPOD C

f 95% CI = If the confidence interval of a dPOD does not contain zero, then the difference is statistically significant at the 5% level

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