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 2. BAX® System vs. Reference Method Results – Meat and Seafood Presented Data Sample Type Media MPN a Test Portions BAX® Method X b POD C c 95% CI f X b POD R

e

95% CI f

Reference Method

dPOD C

d 95% CI f

(-0.45, 0.45) (-0.049, 0.049) (-0.45, 0.45) (-0.43, 0.43) (-0.12, 0.22) (-0.43, 0.43)

Control

5

0

0

(0, 0.43)

0

0

(0, 0.43)

0

Raw ground

0.94 (0.68, 1.3)

(0.47, 0.71) (0.57, 1.0) (0.52, 0.76) (0.57, 1.0)

(0.47, 0.71) (0.57, 1.0) (0.47, 0.71) (0.57, 1.0)

BPW

60

36 0.60

36

0.60

0

beef with soy (25 g)

8.6 (6.2, 12)

5

5

1.0

5

1.0

0

Control

5

0

0

(0, 0.43)

0

0

(0, 0.43)

0

Raw ground beef with soy (325 g)

0.94 (0.68, 1.3)

mTSB+caa+n

60

39 0.65

36

0.60

0.05

8.6 (6.2, 12)

5

5

1.0

5

1.0

0

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 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 e dPOD C = Difference between the candidate method and reference method 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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