233 / 453
21
Table 1: Participation of each Collaborating Laboratory
a
1
Participant
Raw Ground Beef
,b
1
Y
2
N
3
Y
4
Y
5
Y
6
Y
7
Y
8
Y
9
Y
10
Y
11
Y
12
Y
13
Y
a
Y= Collaborator analyzed the food type;
a
N= Collaborator did not analyze food type
2
3
4
5
6
7
8
9
0
1
2
3
4
5
6
7
8
9
0
1
2
3
4
OMAMAN-36 A : Collaborative Study Manuscript
For ERP Use Only
January 2017
AOAC Research Institute
Expert Review Panel Use Only