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AOAC EXPERT REVIEW PANEL FOR MICROBIOLOGY FOR FOODS AND ENVIRONMENTAL SURFACES
AOAC Expert Review Panel Final Action Feedback
Table 1. BAX® System Presumptive vs. Confirmed Results – Meat and Seafood Presented Data
Sample
Type
Media
MPN
a
Test
Portion
s
BAX® Presumptive
BAX® Confirmed
dPOD
C
P
e
95% CI
f
X
b
POD
CP
c
95% CI
f
X
b
POD
CC
d
95% CI
f
Raw
ground
beef with
soy (25 g)
BPW
Control
5
0
0
(0, 0.43)
0
0
(0, 0.43)
0
(-0.45, 0.45)
0.94 (0.68,
1.3)
60
3
6
0.60
(0.47,
0.71)
3
6
0.60
(0.47, 0.71)
0
(-0.049,
0.049)
8.6 (6.2, 12)
5
5
1.0
(0.57, 1.0) 5
1.0
(0.57, 1.0)
0
(-0.45, 0.45)
Raw
ground
beef with
soy (325
g)
mTSB
+caa+
n
Control
5
0
0
(0, 0.43)
0
0
(0, 0.43)
0
(-0.45, 0.45)
0.94 (0.68,
1.3)
60
3
9
0.65
(0.52,
0.76)
3
9
0.65
(0.52, 0.76)
0
(-0.049, 0.049)
8.6 (6.2, 12)
5
5
1.0
(0.57, 1.0) 5
1.0
(0.57, 1.0)
0
(-0.45, 0.45)
a
MPN = Most Probable Number based on the POD of reference method test portions
using the AOAC MPN calculator (with 95% confidence interval)
b
X = Number of positive test portions
c
POD
CP
=
Candidate method presumptive positive outcomes divided by the total number
of trials
d
POD
CC
= Candidate method confirmed positive outcomes divided by the total number of
trials
e
dPOD
CP
= Difference between the candidate method presumptive result and candidate
method confirmed result POD values
f
95% CI = If the confidence interval of a dPOD does not contain zero, then the difference
is statistically significant at the 5% level
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