AOAC RI ERP Final Action Recommendations eBook

AOAC EXPERT REVIEW PANEL FOR MICROBIOLOGY FOR FOODS AND ENVIRONMENTAL SURFACES AOAC Expert Review Panel Final Action Feedback

Table 1. BAX® System Presumptive vs. Confirmed Results – Meat and Seafood Presented Data Sample Type Media MPN a Test Portion s BAX® Presumptive BAX® Confirmed X b POD CP c 95% CI f X b POD CC d 95% CI f

95% CI f

dPOD C P e

Raw ground

Control

5

0 3 6 5 0 3 9 5

0

(0, 0.43)

0 3 6 0 3 9

0

(0, 0.43)

0 0 0 0 0

(-0.45, 0.45)

0.94 (0.68, 1.3) 8.6 (6.2, 12) 0.94 (0.68, 1.3) 8.6 (6.2, 12) Control

(0.47, 0.71)

(-0.049, 0.049)

BPW

60

0.60

0.60

(0.47, 0.71) (0.57, 1.0)

beef with soy (25 g) Raw ground beef with soy (325 g)

5 5

1.0

(0.57, 1.0) 5

1.0

(-0.45, 0.45) (-0.45, 0.45)

0

(0, 0.43)

0

(0, 0.43)

mTSB +caa+ n

(0.52, 0.76)

60

0.65

0.65

(0.52, 0.76)

(-0.049, 0.049)

5

1.0

(0.57, 1.0) 5

1.0

(0.57, 1.0)

0

(-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) b X = Number of positive test portions c POD CP = Candidate method presumptive positive outcomes divided by the total number of trials d POD CC = Candidate method confirmed positive outcomes divided by the total number of trials e dPOD CP = Difference between the candidate method presumptive result and candidate method confirmed result POD values 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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