4. AOACRIMicroMethods-2018Awards

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674 B ird et al .: J ournal of AOAC I nternational V ol . 99, N o . 3, 2016

Figure 8. Youden plot for combined mean 3M Petrifilm RAC Plate and SMEDP results for instant NFDM.

laboratory did continue analysis of the test portions. For each sample, TNTC results were obtained on all dilutions prepared for both the 3M Petrifilm RAC plate and the SMEDP reference method agar plates. The coordinating laboratory was notified of the shipment error and no additional data were submitted for the matrix. Laboratory 6 indicated to the coordinating laboratory that their sample test portions were stored at room temperature (24 ± 2°C) upon receipt for 24 h prior to analysis. For each sample, TNTC results were obtained on all dilutions prepared for both the 3M Petrifilm RAC plate and the SMEDP reference method agar plates. The coordinating laboratory was notified of the error and no additional data were submitted for the matrix. No statistically significant difference was observed between the 3MPetrifilmRAC Plate and FDABAMor SMEDP reference methods for all three matrixes evaluated when compared using the difference of means, including 95% CI. Based on the data presented, the reproducibility values obtained for the three matrixes for all three contamination levels were generally similar between the candidate and reference methods, indicating that both the between-laboratory variations and within- laboratory variations were consistent between the candidate and reference method. These values indicate that for reproducibility, no meaningful statistical differences were observed in the data between the candidate and reference methods when test portions were analyzed by different analysts at each laboratory or within each sample set at a given laboratory. It is recommended that the 3M Petrifilm RAC Plate be adopted as Official First Action status for the enumeration of aerobic bacteria from raw ground beef, raw ground pork, raw ground turkey, chicken carcass rinsate, fresh swai, fresh tuna, fresh tiger shrimp, raw easy-peel shrimp, cherry tomato wash, frozen blueberries, Mediterranean apricots, creamy salad dressing, fresh pasta, vanilla ice cream, instant NFDM, and pasteurized skim milk. Recommendations

Acknowledgments

We extend a sincere thank you to the following collaborators for their dedicated participation in this study: Leslie Thompson (Vanguard Sciences, North Sioux City, ND) Heidi Wright (AEMTEK Inc., Freemont, CA) Luci Hardrath (AGSOURCE Laboratories, Marshfield, WI) Wendy McMahon, Brian Kupski, and Nicole Cuthbert (Silliker Food Science Center, Crete, IL) Joe Meyer and Jean Schoeni (Covance Laboratories, Madison, WI) Karilyn Gonzales and Chelsea Fagundes (Food Microbiological, Cypress, CA) Chris Lopez, Alex Brandt, and Bharath Brahmanda (Food Safety Net Services, San Antonio, TX) Joey Marchant-Tambone (FDA. CFSAN Gulf Coast Seafood Laboratory, Dauphin Island, AL) Adam Hankins (McCoy & McCoy Laboratories, Inc., Madisonville, KY) Ashley Morris and Robert Brooks (Microbac Laboratories, Inc., Maryville, TN) Karen Beers (Safe Foods/MCA, Rogers, AR) Jerri Lynn Pickett, Joseph Reynolds, and Kierra Payne- McDaniel (Tyson-WBAAnalytical, Springdale, AR) Dora Rodgers and Kate Angeles (Wisconsin Department of Agriculture, Trade and Consumer Protection Bureau of Laboratory Services, Madison, WI) Brenda Brown (Murray Brown Laboratories LLC, Madison, WI) Kevin Miller (Marshfield Food Safety, LaCrosse, WI) Allison Mastalerz (Q Laboratories, Inc., Cincinnati, OH) We also extend special thanks to the following team members at Q Laboratories, Inc. for their efforts during the collaborative study: M. Joseph Benzinger, Jr., Kiel Fisher, Megan Boyle, Ben Bastin, Alison DeShields, Emmanuel Onuoha, T. Shane Wilson, Erica Lee, and Nicole Klass.

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