321 / 350
Table 18.
Method Comparison Results for frozen Bread Dough at 48 Hours.
1
SD
SD
(S
r
)
(S
r
)
1
2.2 x10
2
2.3424
2.1 x10
2
2
1.8 x10
2
2.2553
2.1 x10
2
3
2.1 x10
2
2.3222
1.9 x10
2
4
2.0x10
2
2.301
2.3 x10
2
5
3.5 x10
2
2.5441
3.2 x10
2
1
2.8 x10
3
3.4472
2.0 x10
3
2
2.4 x10
3
3.3802
2.3 x10
3
3
2.6 x10
3
3.415
2.2 x10
3
4
2.4 x10
3
3.3802
9.4 x10
2
5
3.4 x10
3
3.5315
3.5 x10
3
1 2.5 x 10
4
4.3979
1.8 x 10
4
2
2.2 x 10
4
4.3424
8.0 x 10
3
3
2.1 x 10
4
4.3222
8.6 x 10
3
4
1.8 x 10
4
4.2553
6.5 x 10
3
5
3.6 x 10
4
4.5563
8.3 x 10
3
3M RYM Petrifilm
ISO/FDA BAM
p-value
Ct/g
LOG MEAN
Ct/g
LOG MEAN
Low
2.353 0.1116
2.3222
2.358
Level
Sample
0.2073 0.249
3.3617
3.3424
0.0873 0.9389
2.3222
2.2788
2.3617
2.5051
0.1136
3.965 0.169 0.002
Medium
3.4308 0.0628
3.301
3.3045
4.2553
3.9031
3.9345
3.8129
3.9191
2.9731
3.5441
High
4.3748
2
3
Frozen Bread dough 60 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 0.6873
6
and 0.2274. 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 0.0015. 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 0.0608 and 0.2073 for the medium level and 0.1154 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 0.1054. Detailed results are presented in Table 19.
12
13
14
15
16
17
18
25
AOAC Research Institute
Expert Review Panel Use Only
OMAMAN-16D/ PTM Report
ERP Use Only - December 2014