320 / 350
Table 17.
Method Comparison Results for Sliced Apples at 60 Hours.
1
SD
SD
(S
r
)
(S
r
)
1
4.0 x10
1
1.6021
4.0x10
1
1.6021
2
1.0 x10
1
1.0000
1.0 x10
1
1.0000
3
1.0x10
1
1.0000
1.0 x10
1
1.0000
4
2.0x10
1
1.301
<10
<0
5
2.0x10
1
1.301
<10
<0
1
4.4 x10
2
2.6435
4.6x10
2
2.6628
2
1.5 x10
2
2.1761
1.1x10
2
2.0414
3
1.4 x10
2
2.1461
1.1 x10
2
2.0414
4
1.4 x10
2
2.1461
4.0 x10
1
1.6021
5
2.2x10
2
2.3424
1.5 x10
2
2.1761
1 1.8 x 10
4
4.2553
3.0 x 10
4
4.4771
2
1.6 x 10
4
4.2041
1.9 x 10
4
4.2788
3
2.5 x 10
4
4.3979
3.6 x 10
4
4.5563
4
2.6 x 10
4
4.415
4.1x 10
4
4.6128
5
1.4 x 10
4
4.1461
1.9 x 10
4
4.2788
High
4.2837 0.1187
4.4407 0.1555 0.1104
0.8546
Medium
2.2908 0.2133
2.4414 0.3799 0.3675
Low
1.2408 0.2519
1.2007
Level
Sample
3M RYM Petrifilm
ISO/FDA BAM
0.3476
p-value
Ct/g
LOG MEAN
Ct/g
LOG MEAN
2
3
Frozen Bread Dough 48 hours
4
No statistically significant difference was observed between 2 of the 3 levels analyzed between the two
5
methods. The p-values calculated at a 95% confidence level for the low and medium levels were 0.9389
6
and 0.2490. The t-test indicated a significant difference between the 3M RYM method and the ISO and
7
FDA BAM methods on the high level with a p-value of 0.0020. The 3M RYM method had a higher
8
repeatability value than the ISO and FDA BAM methods for the medium and high levels, with S
r
values,
9
respectively, of 0.0628 and 0.2073 for the medium level and 0.1136 and 0.1690 for the high level. For
10
the low level the ISO and FDA BAM had higher repeatability values compared to the RYM method, with
11
S
r
values, respectively, of 0.0873 and 0.1116. Detailed results are presented in Table 18.
12
13
14
15
16
17
24
AOAC Research Institute
Expert Review Panel Use Only
OMAMAN-16D/ PTM Report
ERP Use Only - December 2014