Quant. Micro Working Group Meeting Book (March 11, 2020)

AOAC INTERNATIONAL QUANTITATIVE MICROBIOLOGY VALIDATION METHODS ACCEPTANCE CRITERIA

Patrick Bird PMB Biotek Consulting

Pat has been an active member of the food safety community for the last 15 years, serving in numerous roles including manufacturing and laboratory management before starting his own consulting business in 2018. Prior to starting his own business, Pat’s served as the supervisor of a research and development laboratory where he worked on the development and validation of

rapid diagnostic methods for microbiology, allergens and mycotoxins. As a consultant, Pat continues to work with method developers, laboratories and industry to optimize method performance and testing workflow. In December 2018, Pat joined AOAC INTERNATIONAL as a technical consultant, where he works on the development of validation outlines for the Performance Tested MethodsSM (PTM) and Official Method of AnalysisSM (OMA) process as well as assisting in the development of new programs. Pat has served in numerous roles over the last decade including many for AOAC including as an at- large director to the AOAC Research Institute Board of Directors, two terms as the microbiology community lead for AOAC’s Technical Programing Council, as co-chair of the microbiology working group for the Cannabis Analytical Science Program, and as co-chair of the working group on Acceptance Criteria for Quantitative Microbiology Methods. Outside of AOAC, Pat is also an active member of the US ISO/TC34/SC9 Food Microbiology TAG group serving on two working groups: WG3 for Method Validation and WG19 Guidelines for conducting challenge studies. Within WG3, Pat is co-chair to the revision of ISO 16140-2 validation guidelines for proprietary methods as well co-chair for the development of ISO 16140-7, identification validation guidelines. Pat is also involved with the IAFP PDG Applied Laboratory Methods working group on Method Validation and Verification. Pat holds a BS in Microbiology from the Ohio State University in Columbus, Ohio and a MS in Food Safety from Michigan State University in East Lansing, MI.