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AOAC EXPERT REVIEW PANEL FOR MICROBIOLOGY FOR FOODS AND ENVIRONMENTAL SURFACES
AOAC Expert Review Panel Final Action Feedback
Table 4. BAX® System vs. Reference Method Results – Meat and SeafoodRevised Data
Sample
Type
Media
MPN
a
Test
Portions
BAX® Method
Reference Method
dPOD
C
e
95% CI
f
X
b
POD
C
c
95% CI
f
X
b
POD
R
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
36 0.60
(0.47,
0.71)
36
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
(-0.43,
0.43)
0.94 (0.68,
1.3)
60
39 0.65
(0.52,
0.76)
36
0.60
(0.47,
0.71)
0.05
(-0.12,
0.22)
8.6 (6.2,
12)
5
5
1.0
(0.57,
1.0)
5
1.0
(0.57,
1.0)
0
(-0.43,
0.43)
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
C
=
Confirmed candidate method positive outcomes divided by the total number
of trials
d
POD
R
= Confirmed reference method positive outcomes divided by the total number
of trials
e
dPOD
C
= Difference between the candidate method and reference method 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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