322 / 350
Table 19
. Method Comparison Results for frozen Bread Dough at 60 Hours.
1
SD
SD
(S
r
)
(S
r
)
1
2.2 x10
2
2.3424
2.1 x10
2
2
1.9 x10
2
2.2788
2.1 x10
2
3
2.5 x10
2
2.3979
1.9 x10
2
4
2.2 x10
2
2.3424
2.3 x10
2
5
3.6 x10
2
2.5563
3.2 x10
2
1
2.9 x10
3
3.4624
2.0 x10
3
2
2.5 x10
3
3.3979
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 2.6 x 10
4
4.415
1.8 x 10
4
2
2.5 x 10
4
4.3979
8.0 x 10
3
3
2.1 x 10
4
4.3222
8.6 x 10
3
4
1.9 x 10
4
4.2788
6.5 x 10
3
5
3.8 x 10
4
4.5798
8.3 x 10
3
ISO/FDA BAM
p-value
Ct/g
LOG MEAN
Ct/g
MEAN
Low
2.3836 0.1054
2.358
Level
Sample
3M RYM Petrifilm
0.0873 0.6873
Medium
3.4374 0.0608
3.3045 0.2073 0.2274
High
4.3987 0.1154
3.965 0.169 0.0015
2
3
Ready-made Pie 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 0.5370
6
and 0.4128. 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 0.0001. The 3M RYM method had a higher
8
repeatability value than the ISO and FDA BAM methods for the low, medium, and high levels, with S
r
9
values, respectively, of 0.1649 and 0.1783 for the low level and 0.1457 and 0.1482 for the medium level,
10
and 0.0324 and 0.0433 for the high level. Detailed results are presented in Table 20.
11
12
13
14
15
16
26
AOAC Research Institute
Expert Review Panel Use Only
OMAMAN-16D/ PTM Report
ERP Use Only - December 2014