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 4. BAX® System vs. Reference Method Results – Meat and SeafoodRevised 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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