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 3. BAX® System Presumptive vs. Confirmed Results – Meat and Seafood Revised 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 7 5 0 3 9 5
0
(0, 0.43)
0 3 6 5 0 3 9 5
0
(0, 0.43)
0 0 0 0 0
(-0.45, 0.45) (-0.15, 0.19) (-0.45, 0.45) (-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
(0.49, 0.73)
BPW
60
0.62
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)
1.0
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)
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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