AOAC RI ERP Final Action Recommendations eBook
Dupont BAX Salmonella PTM Report Modification Approved 2012 / PTM Certification No. 081201 For Expert Review Panel Use Only Do Not Distribute
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Table 3. BAX® System vs. Reference Method Results Sample matrix
BAX® System Method
Reference Method
Enrichment media a
Number of samples (N) b
MPN / test portion (95% CI)
e
95% CI f
dPOD CP
Pos c
d
Paired or Unpaired
95% CI
Pos
POD R
95% CI
POD C
BAX® System Real-Time Salmonella - PTM #081201
5
0.25
0.11-0.47
4
0.2
0.08-0.42
0.05
(-0.21, 0.30)
Ground Beef
mTSB
0.37 (0.20, 0.59)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.43, 0.43)
Unpaired
0.00
5
4
0.20
0.08-0.42
4
0.20
0.08-0.42
0
(-0.14, 0.14)
Ground Beef
BPW
0.37 (0.20, 0.59)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.45, 0.45)
Paired
0.00
5
2
0.1
0.028-0.30
5
0.25
0.11-0.47
-0.15
(-0.38, 0.022)
Cream cheese
MP media
0.20 (0.077, 0.39)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.43, -0.43)
Unpaired
0.00
5
5
0.25
0.11-0.47
5
0.25
0.11-0.47
0
(-0.14, 0.14)
Cream cheese
LB
0.20 (0.077, 0.39)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.45, -0.45)
Paired
0.00
5
5
0.25
0.11-0.47
5
0.25
0.11-0.47
0
(-0.26, -0.26)
Dry pet food
LB
0.29 (0.13, 0.53)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.43, -0.43)
Unpaired
0.00
5
5
0.25
0.11-0.47
5
0.25
0.11-0.47
0
(-0.14, -0.14)
Dry pet food
BPW
0.29 (0.13, 0.53)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.45, 0.45)
Paired
0.00
5
BAX® System Real-Time Salmonella - Eight Additional PCR Cycles)
5
0.25
0.11-0.47
4
0.2
0.08-0.42
0.05
(-0.21, 0.30)
Ground Beef
mTSB
0.37 (0.20, 0.59)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.43, 0.43)
Unpaired
0.00
5
4
0.20
0.08-0.42
4
0.20
0.08-0.42
0
(-0.14, 0.14)
Ground Beef
BPW
0.37 (0.20, 0.59)
20
0
0
0-0.43
0
0
0-0.43
0
(-0.45, -0.45)
Paired
0.00
5
2
0.1
0.028-0.30
5
0.25
0.11-0.47
-0.15
(-0.38, -0.022)
Cream cheese
MP media
AOAC INTERNATIONAL 0.20 (0.077, 0.39) 20 0.00 5 0 0 0-0.43 0 0 0-0.43 0 0.20 (0.077, 0.39) 20 5 0.25 0.11-0.47 5 0.25 0.11-0.47 0 0.00 5 0 0 0-0.43 0 0 0-0.43 0
(-0.43, 0.43)
Unpaired
(-0.14, 0.14)
Cream cheese
LB
(-0.45, 0.45)
Paired
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