ERP Micro December 2019

bioMérieux GENE-UP® Listeria species 2 (LIS 2) AOAC ® Certification Number 121803

753

0.54 (0.29, 0.86)

0.64, 0.95

0.39, 0.78

-0.03, 0.48

20

17

0.85

12

0.60

0.25

>10 (2, >10)

0.57, 1.00

0.57, 1.00

-0.43, 0.43

5

5

1.00

5

1.00

0.00

Candidate

Reference

Matrix/Test Portion

Time Point

MPN a / Test Portion N b

Strain

dPOD C f

95% CI g

x c

POD C d

95% CI

X

POD R e

95% CI

0.00, 0.43 0.39, 0.78 0.57, 1.00

0.00, 0.43 0.26, 0.66 0.57, 1.00

-0.43, 0.43 -0.15, 0.41 -0.43, 0.43

0

0.00

0.00

-

5

0

0.00

L. mono. ATCC 35152

Smoked salmon (25 g)

22 Hours

0.61 (0.34, 1.02)

20 12

0.60

9

0.45

0.15

>10 (2, >10)

5

5

1.00

5

1.00

0.00

Candidate

Reference

Matrix/Test Portion

Time Point

MPN a / Test Portion N b

Strain

dPOD C f

95% CI g

x c

POD C d

95% CI

X

POD R e

95% CI

0.00, 0.43 0.26, 0.66 0.57, 1.00

0.00, 0.43 0.39, 0.78 0.57, 1.00

-0.43, 0.43 -0.41, 0.15 -0.43, 0.43

0

0.00

0.00

-

5

0

0.00

Vanilla ice cream (25 g)

L. ivanovii. ATCC 19119

22 Hours

0.87 (0.51, 1.46)

20

9

0.45

12

0.60

-0.15

>10 (2, >10)

5

5

1.00

5

1.00

0.00

Candidate

Reference

Matrix/Test Portion

Time Point

MPN a / Test Portion N b

Strain

dPOD C f

95% CI g

x c

POD C d

95% CI

X

POD R e

95% CI

0.00, 0.43 0.15, 0.52 0.57, 1.00

0.00, 0.43 0.05, 0.36 0.57, 1.00

-0.43, 0.43 -0.11, 0.39 -0.43, 0.43

0

0.00

0.00

-

5

0

0.00

Mexican soft cheese (25 g)

L. mono. ATCC 7644

0.13 (0.05, 0.35)

22 Hours

20

6

0.30

3

0.15

0.15

>10 (2, >10)

5

5

1.00

5

1.00

0.00

Candidate

Reference

Matrix/Test Portion

Time Point

MPN a / Test Portion N b

Strain

dPOD C f

95% CI g

x c

POD C d

95% CI

X

POD R e

95% CI

0.00, 0.43 0.39, 0.78

0.00, 0.43 0.34, 0.74

-0.43, 0.43 -0.23, 0.33

-

5

0

0.00

0

0.00

0.00

L. mono. ATCC 13932

0.80 (0.47, 1.32)

Fresh spinach (25 g)

22 Hours

20 12

0.60

11

0.55

0.05

>10 (2, >10)

0.57, 1.00

0.57, 1.00

-0.43, 0.43

5

5

1.00

5

1.00

0.00

Candidate

Reference

Matrix/Test Portion

Time Point

MPN a / Test Portion

Strain

N b

dPOD C f

95% CI g

x c POD C d

95% CI

X

POD R e

95% CI

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