Report For M278d072

Fapas® – Food Microbiology Proficiency Test Report 278
September-October 2022
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Food Micro. Report 278
PARTICIPANT LABORATORY NUMBER
Participants can log in to Fapas® SecureWeb at any time to obtain their laboratory number for
this proficiency test.
Laboratory numbers are displayed in SecureWeb next to the download link for this report.
REPORT INTEGRITY
Fapas® reports are distributed as digitally signed Adobe® PDF files. When these files are
opened with Adobe® Reader v9 or later, a blue ribbon and information bar indicates that the
certificate has been validated. This confirms that the author of the report is Fapas® and that
the document has not been altered since it was signed [1, 2].
The integrity of hard copies of Fapas® reports cannot be assured in this way, i.e. printed
copies are not controlled. A watermark stating this appears on every page when a Fapas®
report is printed.
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End users of Fapas® reports should ensure that either the PDF file they are viewing displays
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a valid Fapas® digital signature or that the content of their hard copy exactly matches the
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content of a PDF file that displays a valid Fapas® digital signature.
QUALITY SYSTEMS
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Fapas® – Food Microbiology is accredited by UKAS as
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complying with the requirements of ISO/IEC 17043:2010 [3].

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This accreditation is recognised globally under the ILAC

Mutual Recognition Agreement [4].
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This report is the output of a Management System that is

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0009
certified by LRQA to ISO 9001:2015 [5, 6].

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Fera hereby excludes all liability for any claim, loss, demands or damages of any kind
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whatsoever (whether such claims, loss, demands or damages were foreseeable, known or
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otherwise) arising out of or in connection with the preparation of any technical or scientific
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report, including without limitation, indirect or consequential loss or damage; loss of actual or
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anticipated profits (including loss of profits on contracts); loss of revenue; loss of business;
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loss of opportunity; loss of anticipated savings; loss of goodwill; loss of reputation; loss or
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damage to or corruption of data; loss of use of money or otherwise, and whether or not
advised of the possibility of such claim, loss demand or damages and whether arising in tort
(including negligence), contract or otherwise. This statement does not affect your statutory
rights.
Nothing in this disclaimer excludes or limits Fera liability for: (a) death or personal injury
caused by Fera negligence (or that of its employees, agents or directors); or (b) the tort of
deceit; [or (c) any breach of the obligations implied by Sale of Goods Act 1979 or Supply of
Goods and Services Act 1982 (including those relating to the title, fitness for purpose and
satisfactory quality of goods);] or (d) any liability which may not be limited or excluded by law
or (e) fraud or fraudulent misrepresentation.
The parties agree that any matters are governed by English law and irrevocably submit to the
non-exclusive jurisdiction of the English courts.
© Copyright Fera Science Ltd (Fera) 2022. All rights reserved.
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SUMMARY
1. The test materials for Fapas® – Food Microbiology proficiency test Distribution 278 were
dispatched in September 2022. Test materials for 9 proficiency tests were available in this
distribution:
M278e01 Enumeration of Lactic Acid Bacteria (equivalent to 10 g Beef),

M278e02 Enumeration of Listeria monocytogenes (equivalent to 10 g
Smoked Fish),
M278e06 Enumeration of Clostridium spp. / Clostridium perfringens /
Sulphite Reducing Clostridia (equivalent to 10 g Beef),
M278e12 Enumeration of Bacillus cereus (equivalent to 10 g Cooked Rice),
M278e23 Enumeration of Aerobic Plate Count (APC) / Lactic Acid Bacteria
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(equivalent to 10 ml Fruit Juice),
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M278d02 Detection of Listeria monocytogenes / Listeria spp.
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(equivalent to 25 g Mixed Vegetables, x2),
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M278d071 Detection of Salmonella spp. (equivalent to 25 g Chicken, x2),
M278d072 Detection of Salmonella spp. (equivalent to 25 g Milk Powder, x2).
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M278d11 Detection of Escherichia coli O157:H7 (equivalent to 25 g Cheese, x2)

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2. An assigned value (xa) was determined for each proficiency test in enumeration and in
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conjunction with the standard deviation for proficiency (σp) was used to calculate a z-score
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for each result.

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3. Results and assessments for the proficiency tests in enumeration are summarised as
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follows:
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proficiency tests assigned units number of total % |z|≤2

in enumeration value, xₐ scores, number of
|z| ≤2 scores
Lactic Acid Bacteria 3.87 log₁₀ cfu/g 19 23 83

in Beef
Listeria monocytogenes 3.55 log₁₀ cfu/g 33 33 100
in Smoked Fish
Clostridium perfringens 4.89 log₁₀ cfu/g 24 28 86
in Beef
Clostridium spp. 4.96 log₁₀ cfu/g 7 9 78
in Beef
Sulphite Reducing Clostridia (SRC) 4.92 log₁₀ cfu/g 13 13 100
in Beef
Bacillus cereus 4.80 log₁₀ cfu/g 49 58 84
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in Cooked Rice
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Aerobic Plate Count 3.77 log₁₀ cfu/ml 18 22 82
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in Fruit Juice
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Lactic Acid Bacteria 3.54 log₁₀ cfu/ml 9 14 64
in Fruit Juice
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4. Qualitative results for the proficiency tests in detection are assessed based on the presence
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or absence of the target organism in both of the test materials issued.

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5. Results for the proficiency tests in detection are summarised as follows:
proficiency tests intended result number of total number satisfactory / false false
in detection satisfactory of agreement negatives, positives,
assessments assessments with intended % %
result,
%
Listeria test material A 34 36 94 5 5

monocytogenes not detected
in Mixed test material B
Vegetables detected
Listeria spp. test material A 24 28 86 11 7
in Mixed not detected
Vegetables test material B
detected
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Salmonella spp. test material A 61 65 94 3 3
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in Chicken detected
test material B
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not detected
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in Milk Powder detected
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test material B
not detected
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E. coli O157:H7 test material A 21 21 100 0 0

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in Cheese detected
test material B
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not detected
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6. Quality control materials are available for purchase from fapas.com. On the home page,
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click on ‘Quality Control Materials’ then, under the heading ‘Analyte groups’, click on
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‘Microbiology’.
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FMOE6-MRP2QC M278e06 Enumeration of Clostridium spp. /

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Clostridium perfringens / Sulphite Reducing Clostridia (SRC)

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(equivalent to 10 g Beef)
FMOE12-CCP22QC M278e12 Enumeration of Bacillus cereus (equivalent to 10 g
Cooked Rice)
FMOD7-DRY14QC M278d072 Detection of Salmonella spp. (equivalent to 25 g
Milk Powder, x2)
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CONTENTS
1. INTRODUCTION 8
1.1. Proficiency Testing 8
2. TEST MATERIAL 8
2.1. Preparation 8
2.2. Homogeneity and Validation 8
2.3. Dispatch 8
2.4. Storage and Preparation Instructions 8
3. RESULTS 8
4. STATISTICAL EVALUATION OF RESULTS 9
4.1. Calculation of the Assigned Value, xa 9
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4.2. Standard Deviation for Proficiency, σp 9
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4.3. Individual z-Scores and Assessments 10
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5. INTERPRETATION OF SCORES AND ASSESSMENTS 10
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6. REFERENCES 11
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TABLES
Table 1: Results and z-Scores for Lactic Acid Bacteria in Beef 12
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Table 2: Results and z-Scores for Listeria monocytogenes in Smoked Fish 13

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Table 3: Results and z-Scores for Clostridium perfringens, Clostridium spp. and
Sulphite Reducing Clostridia in Beef 15
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Table 4: Results and z-Scores for Bacillus cereus in Cooked Rice 17

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Table 5: Results and z-Scores for Aerobic Plate Count and Lactic Acid Bacteria
in Fruit Juice 20
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Table 6: Results and Assessments for Listeria monocytogenes and Listeria spp.
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in Mixed Vegetables 21
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Table 7: Results and Assessments for Salmonella spp. in Chicken 25

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Table 8: Results and Assessments for Salmonella spp. in Milk Powder 28

Table 9: Results and Assessments for Escherichia coli O157:H7 in Cheese 30
Table 10: Assigned Values and Standard Deviations for Proficiency 31
Table 11: Number and Percentage of z-Scores where |z| ≤2 31
Table 12: Intended Results for Proficiency Tests in Detection 32
Table 13: Number and Percentage of Satisfactory Assessments and False Results for
Proficiency Tests in Detection 32
FIGURES
Figure 1: z-Scores for Enumeration of Lactic Acid Bacteria in Beef 33
Figure 2: z-Scores for Enumeration of Listeria monocytogenes in Smoked Fish 34
Figure 3: z-Scores for Enumeration of Clostridium perfringens in Beef 35
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Figure 4: z-Scores for Enumeration of Clostridium spp. in Beef 36

Figure 5: z-Scores for Enumeration of Sulphite Reducing Clostridia in Beef 37
Figure 6: z-Scores for Enumeration of Bacillus cereus in Cooked Rice 38
Figure 7: z-Scores for Aerobic Plate Count in Fruit Juice 39
Figure 8: z-Scores for Enumeration of Lactic Acid Bacteria in Fruit Juice 40
APPENDICES
APPENDIX I: Organisms present in Fapas® – Food Microbiology Test Materials 41
APPENDIX II: Verification of Positive Qualitative Test Materials 42
APPENDIX III: Methods Used by Participants 43
APPENDIX IV: Fapas® SecureWeb, Protocol and Contact Details 73
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1. INTRODUCTION
1.1. Proficiency Testing
Proficiency testing aims to provide an independent assessment of the competence of

participating laboratories. Together with the use of validated methods, proficiency testing is
an essential element of laboratory quality assurance.
Further details of the Fapas® – Food Microbiology proficiency tests are available in our
protocols [7, 8].
2. TEST MATERIAL
2.1. Preparation
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Preparation of the samples for this proficiency test was sub-contracted to a laboratory meeting
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the quality requirements of the scheme’s accreditation [3].
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Fapas® – Food Microbiology test materials include background flora to simulate real
conditions. Information for these organisms is given in APPENDIX I.
The test materials were stored at +4°C ±2°C until dispatch.
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2.2. Homogeneity and Validation
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For each proficiency test in enumeration, randomly selected test materials were analysed in
duplicate by a laboratory meeting the quality requirements of the scheme’s accreditation [3].
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These data showed sufficient homogeneity and were not included in the subsequent
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calculation of the assigned values.

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For each proficiency test in detection, ten percent of the test materials were analysed to verify
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the presence/absence of the target organism. In addition, two of each of the test materials
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positive for the target organism were also analysed by the most probable number technique
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to verify the level of organisms present. The data obtained is given in APPENDIX II.
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2.3. Dispatch
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The start date was 12 September 2022. Test materials were sent to 295 participants.
2.4. Storage and Preparation Instructions
Instructions regarding sample storage and preparation were made available on the Fapas®
web site [9].
Participants are reminded that it is crucial to the outcome of the proficiency tests that the
instructions for the preparation of the test materials are followed exactly.
3. RESULTS
The instructions for reporting results were as follows:

• Start the analysis between 12 September and 21 September 2022.
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• The results for enumeration tests must be reported as cfu/g or cfu/ml as

appropriate.
• The results for detection tests must be reported as detected/not detected in
25 g (in English).
Results were submitted by 260 participants (88%) before the closing date for this test,
3 October 2022.
Each participant was given a laboratory number, assigned in order of receipt of results. The
reported results are given in Tables 1 to 9.
The methods used by each participant are summarised in APPENDIX III.
4. STATISTICAL EVALUATION OF RESULTS
The results submitted by participants were statistically analysed in order to provide an

assigned value for each proficiency test in enumeration. The assigned values were then used
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in combination with the standard deviation for proficiency, σp, to calculate a z-score [10] for
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each result. The procedure is detailed in the relevant protocols [7, 8].
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Further background on the procedure followed can be found in the IUPAC International
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Harmonised Protocol for the Proficiency Testing of Analytical Chemistry Laboratories [11].
4.1. Calculation of the Assigned Value, xa

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The assigned value, xa, for each test in enumeration was derived from the consensus of the
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results submitted by participants.

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The procedure used to derive this consensus involved:

i) exclusion, if present, of any non numerical results i.e. qualitative or semi-
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quantitative results or results reported as zero,

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ii) a log10 transformation of submitted results to obtain a normal distribution,

iii) exclusion, if present, of any results that were approximately 10, 100 or 1000 ×
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greater or smaller than the majority of submitted results (as these were
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considered to be reporting errors).

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For the enumerations of Listeria monocytogenes, Clostridium perfringens, Bacillus cereus,

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lactic acid bacteria (beef) and aerobic plate count, this procedure was straightforward, and
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the robust mean was chosen as the assigned value.

For the enumerations of Clostridium spp., Sulphite Reducing Clostridia and lactic acid bacteria
(fruit juice) the median was chosen as the assigned value as this was considered the best
measure of consensus due to the low number of data points.
The assigned values for all proficiency tests in enumeration, together with their uncertainties
are shown in Table 10.
4.2. Standard Deviation for Proficiency, σp
The standard deviation for proficiency, σp, was set at a value that reflects fitness-for-purpose
for the analyses in question. The appropriate members of the Fapas® Advisory Committee
have agreed this value corresponds to 0.25 log10 cfu/g.
The values for σp used to calculate z-scores from the reported results of this test are given in
Table 10.
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4.3. Individual z-Scores and Assessments
Participants’ z-scores were calculated as:

(𝑥𝑥 − 𝑥𝑥𝑎𝑎 )
𝑧𝑧 =
𝜎𝜎𝑝𝑝
where x = the participant’s reported result expressed as log10,
xa = the assigned value, see Table 10,
and σp = the standard deviation for proficiency, see Table 10.
Participants’ z-scores for all proficiency tests in enumeration are given in Tables 1 to 5 and
shown as histograms in Figures 1 to 8. It is possible for the z-scores published in this report
to differ slightly from the z-score that can be calculated using the formula given above. These
differences arise from the necessary rounding of the actual assigned values and standard
deviations for proficiency prior to their publication in Table 10.
The number and percentage of z-scores in the range -2 ≤ z ≤ 2 for all proficiency tests in
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enumeration are given in Table 11.
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Participants’ results for the proficiency tests in detection are assessed based on the presence
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or absence of the target organism in both of the test materials issued. Assessments are given
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in Tables 6 to 9.
Intended results for these detection tests are shown in Table 12.
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The number and percentage of satisfactory assessments are given in Table 13.
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5. INTERPRETATION OF SCORES AND ASSESSMENTS

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In normal circumstances, over time, about 95% of z-scores will lie in the range -2 ≤ z ≤ 2.
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Occasional scores in the range 2 <|z| <3 are to be expected, at a rate of 1 in 20. Whether or
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not such scores are of importance can only be decided by considering them in the context of
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the other scores obtained by that laboratory.

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Scores where |z| >3 are to be expected at a rate of about 1 in 300. Given this rarity, such
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z-scores very strongly indicate that the result is not fit-for-purpose and almost certainly
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requires investigation.
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The consideration of a set or sequence of z-scores over time provides more useful information
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than a single z-score. Examples of suitable methods of comparison are provided in the IUPAC
International Harmonised Protocol for the Proficiency Testing of Analytical Chemistry
Laboratories [11].
Results submitted by participants for detections tests are assessed as either satisfactory (S)
or not satisfactory (NS) as compared to the intended result.
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6. REFERENCES
1 Adobe Approved Trust List,

https://helpx.adobe.com/acrobat/kb/approved-trust-list2.html#Whatisit
accessed 24/03/2022.
2 GlobalSign AATL Document Signing FAQs,
https://support.globalsign.com/aatl-document/aatl-document-signing-faqs
3 ISO/IEC 17043:2010, Conformity assessment – General requirements for
proficiency testing.
4 The ILAC Mutual Recognition Arrangement,
https://ilac.org/ilac-mra-and-signatories/
5 Fera Science Ltd, Standards & Accreditations,
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https://www.fera.co.uk/about-us/standards-and-accreditation
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6 Lloyd’s Register, Learn about ISO 9001 Quality Management Systems (QMS),
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https://www.lr.org/en-gb/iso-9001/
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7 Fapas®, 2021, Protocol for Proficiency Testing Schemes, Version 7, January 2021,
Part 1 – Common Principles.
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8 Fapas®, 2017, Protocol for Proficiency Testing Schemes, Version 5, April 2017,
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Part 3 – Fapas® Food Microbiology scheme (FEPAS).

9 Fapas® – Food Microbiology safety data sheet and preparation instructions,
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https://fapas.com/technical-documentation, accessed 24/03/2022.

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10 AMC Tech Brief No. 74, z-Scores and other scores in chemical proficiency testing – their
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meanings, and some common misconceptions, Anal. Methods, 2016, 8, 5553.

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11 Thompson, M., Ellison, S.L.R. and Wood, R., 2006, The International Harmonised
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Protocol for the Proficiency Testing of Analytical Chemistry Laboratories, Pure Appl.
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Chem., 78, No. 1, 145–196.

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Table 1: Results and z-Scores for Lactic Acid Bacteria in Beef
laboratory number proficiency test
Lactic Acid Bacteria

assigned value: 3.87 log₁₀ cfu/g
result log₁₀ z-score
006 6100 3.8 -0.3

010 2.75E+4 4.4 2.3
012 6.7E+3 3.8 -0.2
024 10667 4.0 0.6
029 5.8E+3 3.8 -0.4
033 9.0E+3 4.0 0.4
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037 5550 3.7 -0.5
050 8.0E+3 3.9 0.1
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083 1.8E+3 3.3 -2.4
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090 1.1E+4 4.0 0.7
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094 3.3E+2 2.5 -5.4
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113 7.9E+3 3.9 0.1

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136 6.58E+3 3.8 -0.2

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137 5500 3.7 -0.5

149 7.4E+3 3.9 0.0
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153 9180 4.0 0.4

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185 7.2E+3 3.9 0.0

192 6500 3.8 -0.2
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208 8.6E+3 3.9 0.3

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222 6200 3.8 -0.3

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227 6.75 * 0.8 -12.1

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232 5600 * 3.7 -0.5

236 9.3E+3 4.0 0.4
z-scores outside |z| >2 are shown in bold, see Section 5

* samples analysed outside of the required time frame
# samples received outside of the required time frame
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Table 2: Results and z-Scores for Listeria m onocytogenes in

Smoked Fish
Listeria monocytogenes
001 3.0E+3 3.5 -0.3

019 3.4E+3 3.5 -0.1
038 3.9E+3 3.6 0.2
050 4.2E+3 3.6 0.3
051 2940 3.5 -0.3
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064 2.2E+3 3.3 -0.8
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065 >10000
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076 4.5E+3 * 3.7 0.4
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081 3.8E+3 3.6 0.1
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089 4.1E+3 3.6 0.3
092 4500 3.7 0.4
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093 4.5E+3 3.7 0.4

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096 4600 3.7 0.5

097 3E+3 3.5 -0.3
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117 4.2E+3 3.6 0.3

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132 3.8E+3 3.6 0.1

136 1.68E+3 3.2 -1.3
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Table 2 (continued): Results and z-Scores for

Listeria m onocytogenes in Smoked Fish
Listeria monocytogenes
147 3.4E+3 3.5 -0.1

150 4700 3.7 0.5
151 2.2E+3 3.3 -0.8
154 3200 3.5 -0.2
156 2.6E+3 3.4 -0.5
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171 1.7E+3 3.2 -1.3
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183 2.8E+3 3.4 -0.4
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192 5800 3.8 0.9
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202 3.9E+3 3.6 0.2
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203 2.4E+3 3.4 -0.7
207 4.0E+3 3.6 0.2
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210 5.0E+3 3.7 0.6

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243 3300 3.5 -0.1

246 3600 * 3.6 0.0
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252 3.5E+3 3.5 0.0

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259 6050 * 3.8 0.9

260 3.7E+3 * 3.6 0.1
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Table 3: Results and z-Scores for Clostridium perfringens ,

Clostridium spp. and Sulphite Reducing Clostridia in Beef
laboratory proficiency test

number
Clostridium perfringens Clostridium spp. Sulphite Reducing Clostridia

assigned value: assigned value: assigned value:
4.89 log₁₀ cfu/g 4.96 log₁₀ cfu/g 4.92 log₁₀ cfu/g
result log₁₀ z-score result log₁₀ z-score result log₁₀ z-score
004 8.5E+4 4.9 0.2 <1 <1

030 84000 4.9 0.1 82000 4.9 0.0
032 7.0E+4 4.8 -0.2
033 1.2E+5 5.1 0.8 1.2E+5 5.1 0.5
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037 85500 4.9 0.2
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042 9.0E+4 5.0 0.3
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044 9.7E+4 5.0 0.4
048 7.7E+4 4.9 0.0
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069 5.7E+4 4.8 -0.5 6.5E+4 4.8 -0.4
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080 7.6E+4 4.9 0.0

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086 1.1E+5 5.0 0.5

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089 8.5E+4 4.9 0.2

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090 9.3E+4 5.0 0.3 7.0E+4 4.8 -0.3

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131 2.3E+4 4.4 -2.1 1.0E+4 4.0 -3.8

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135 110000 5.0 0.6

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146 8.5E+4 4.9 0.2 8.5E+4 4.9 -0.1 8.5E+4 4.9 0.0
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Table 3 (continued): Results and z-Scores for

Clostridium perfringens , Clostridium spp. and
Sulphite Reducing Clostridia in Beef

number
Clostridium perfringens Clostridium spp. Sulphite Reducing Clostridia

assigned value: assigned value: assigned value:
4.89 log₁₀ cfu/g 4.96 log₁₀ cfu/g 4.92 log₁₀ cfu/g
result log₁₀ z-score result log₁₀ z-score result log₁₀ z-score
149 9.6E+4 5.0 0.4 9.6E+4 5.0 0.1 9.6E+4 5.0 0.3
156 9.8E+4 5.0 0.4 9.8E+4 5.0 0.1
179 7.3E+3 3.9 -4.1 7.3E+3 3.9 -4.4
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180 1.6E5 5.2 1.3
184 170000 5.2 1.2
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194 43000 4.6 -1.0 0
195 <1.0E+1 6.6E+4 4.8 -0.4
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204 3700 * 3.6 -5.3
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207 5.5E+4 4.7 -0.6

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220 5.1E+04 * 4.7 -0.7 5.1E+04 * 4.7 -1.0 5.1E+04 * 4.7 -0.8
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222 110000 5.0 0.6 120000 5.1 0.5 120000 5.1 0.6
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224 41000 4.6 -1.1 41000 4.6 -1.4 41000 4.6 -1.2
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241 17000 4.2 -2.6

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242 80000 4.9 0.1 83000 4.9 0.0

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245 9.9E+4 * 5.0 0.4 1.3E+5 * 5.1 0.8

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Table 4: Results and z-Scores for Bacillus cereus in Cooked Rice
Bacillus cereus
007 1.7E+4 4.2 -2.3

027 6800 3.8 -3.9
031 76000 4.9 0.3
034 7.3E4 4.9 0.3
035 4.3E+4 4.6 -0.7
036 57000 4.8 -0.2
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043 6.4E+4 4.8 0.0
044 1.0E+5 5.0 0.8
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048 5.5E+4 4.7 -0.2
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049 6.6E+4 4.8 0.1
EN
054 6.6E+4 4.8 0.1
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055 34000 4.5 -1.1

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057 5400 3.7 -4.3

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059 7.7E+4 4.9 0.4

061 5.1E+4 4.7 -0.4
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062 6.45E+4 4.8 0.0

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075 73000 4.9 0.3

084 7.2E+4 * 4.9 0.2
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088 2.9E+4 4.5 -1.3

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Page 17 of 73
Table 4 (continued): Results and z-Scores for Bacillus cereus in

Cooked Rice
Bacillus cereus
090 5.9E+4 4.8 -0.1

100 87000 4.9 0.6
102 6.43E+4 4.8 0.0
103 64400 4.8 0.0
115 5.0E+4 4.7 -0.4
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119 6.2E+4 4.8 0.0
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122 3.6E+4 * 4.6 -1.0
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123 9.0E+4 5.0 0.6
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134 6.1E+4 4.8 -0.1
EN
139 7.4E+4 * 4.9 0.3
142 8.1E+4 * 4.9 0.4
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145 8.0E+4 4.9 0.4

ED
150 85000 4.9 0.5

155 1.2E+5 5.1 1.1
LL
160 6.9E+4 4.8 0.2

O
TR
162 8.2E+4 * 4.9 0.5

168 5.0E+4 4.7 -0.4
N
O
169 66000 4.8 0.1

C
181 49000 4.7 -0.4

T
O

N

Page 18 of 73
Table 4 (continued): Results and z-Scores for Results and z-Scores

for Bacillus cereus in Cooked Rice
Bacillus cereus
190 8.0E+4 4.9 0.4

196 14E+4 5.1 1.4
197 6.1E+4 4.8 -0.1
201 8.4E+3 # 3.9 -3.5
202 7.6E+4 4.9 0.3
D
204 49000 * 4.7 -0.4
TE
205 4.3E+3 3.6 -4.7
IN
206 19000 4.3 -2.1
PR
207 5.3E+4 4.7 -0.3
EN
209 6.1E+4 4.8 -0.1
210 6.4E+4 4.8 0.0
H
W
220 5.4E+04 # 4.7 -0.3

ED
221 5.9E+4 4.8 -0.1

225 4.3E+5 5.6 3.3
LL
231 6.5E+4 4.8 0.1

O
TR
237 4.55E+3 3.7 -4.6

243 75000 4.9 0.3
N
O
247 5.8E+4 4.8 -0.1

C
249 63500 4.8 0.0

T
254 3710 3.6 -4.9

O
N

Page 19 of 73
Table 5: Results and z-Scores for Aerobic Plate Count and

Lactic Acid Bacteria in Fruit Juice

number
Aerobic Plate Count Lactic Acid Bacteria

assigned value: 3.77 log₁₀ cfu/ml assigned value: 3.54 log₁₀ cfu/ml
result log₁₀ z-score result log₁₀ z-score
005 6000 3.8 0.0

011 4700 3.7 -0.4 4300 3.6 0.4
023 5.5E+3 3.7 -0.1
030 6800 3.8 0.2 3500 3.5 0.0
D
039 6300 3.8 0.1
TE
046 7.5E+3 3.9 0.4 3.8E+3 3.6 0.1
IN
065 65000 4.8 4.2 28000 4.4 3.6
PR
087 8400 3.9 0.6
101 8.5E+4 4.9 4.6 4.2E+4 4.6 4.3
EN
104 6400 3.8 0.1 3500 3.5 0.0
H
107 6.3E+3 3.8 0.1 2.6E+3 3.4 -0.5

W
109 7.4E+3 3.9 0.4

ED
156 7.2E+3 3.9 0.3 2.3E+3 3.4 -0.7

LL
157 4.5E+3 3.7 -0.5 1.2E+3 3.1 -1.9

O
161 2200 3.3 -1.7 400 2.6 -3.8

TR
172 51000 4.7 3.7

N
173 5.0E+3 * 3.7 -0.3

O
C
177 4.3E+3 3.6 -0.6 7.2E+2 2.9 -2.7

T
178 5.6E+3 3.7 -0.1

O
185 5.6E+3 3.7 -0.1 2.1E+3 3.3 -0.9

N
187 2.9E+4 4.5 2.8 1.6E+4 4.2 2.6

204 5000 * 3.7 -0.3 5000 * 3.7 0.6

Page 20 of 73
Table 6: Results and Assessments for Listeria m onocytogenes and Listeria spp. in Mixed Vegetables
Listeria monocytogenes Listeria spp.

TMA consensus: 95% not detected (negative) TMA consensus: 93% not detected (negative)
(intended result: not detected) (intended result: not detected)
D
TMB consensus: 94% detected (positive) TMB consensus: 89% detected (positive)
TE
(intended result: detected) (intended result: detected)
IN
result, TMA result, TMB assessment result, TMA result, TMB assessment
PR
015 not detected detected S not detected detected S
EN
H
W
025 not detected detected S
ED
026 not detected detected S not detected not detected NS
LL
027 not detected detected S detected not detected NS
O
048 not detected TR
detected S not detected detected S
N
O
C
S = satisfactory
NS = not satisfactory
T
O

N
Page 21 of 73
Table 6 (continued): Results and Assessments for Listeria m onocytogenes and Listeria spp.
in Mixed Vegetables

D
TE
IN
PR
EN
H
W
ED
LL
127 not detected detected S not detected not detected NS
O
129 not detected TR
detected S
N
O

C
T
S = satisfactory
O
N

Page 22 of 73
in Mixed Vegetables

D
TE
IN
PR
EN
H
W
ED
167 not detected * detected * S
LL
O
188 not detected * TR
detected * S not detected * detected * S
N
O

C
T
S = satisfactory
O
N

Page 23 of 73
in Mixed Vegetables

D
TE
IN
PR
EN
H
W
230 not detected not detected detected S
ED
LL
O
243 not detected TR
detected S not detected detected S
N
244 detected * not detected * NS
O
250 detected not detected NS detected detected NS

C

T
O
S = satisfactory
N
Page 24 of 73
Table 7: Results and Assessments for Salm onella spp. in Chicken
Salmonella spp.
TMA consensus: 97% detected (positive)
(intended result: detected)
TMB consensus: 97% not detected (negative)
(intended result: not detected)
result, TMA result, TMB assessment
008 detected not detected S

D
TE
IN
PR
052 not detected not detected NS
EN
063 detected detected NS
H

W

ED

LL

O

TR

N

O

C

T
O
091 detected # not detected # S

N
099 detected * not detected * S

S = satisfactory
Page 25 of 73
Table 7 (continued): Results and Assessments for Salm onella spp. in

Chicken
Salmonella spp.

D
TE
IN
PR
EN
H

W

ED

LL

O

TR

N

O

C

T
O

N

S = satisfactory
Page 26 of 73

Chicken
Salmonella spp.

D
TE
IN
PR
EN
H

W

ED

LL

O

TR

N

O

C

T
O

N

S = satisfactory
Page 27 of 73
Table 8: Results and Assessments for Salm onella spp.

in Milk Powder
Salmonella spp.

D
TE
IN
PR
EN
H

W

ED

LL

O

TR

N

O

C

T
O

N

S = satisfactory
Page 28 of 73

Milk Powder
Salmonella spp.

D
TE
IN
PR
170 not detected detected NS
EN
H

W

ED

LL

O

TR

N
220 not detected * not detected * NS

O
228 not detected detected NS

C

T
O

N
S = satisfactory
Page 29 of 73
Table 9: Results and Assessments for Escherichia coli O157:H7 in

Cheese
Escherichia coli O157:H7


D
TE
IN
PR
EN
H

W

ED

LL

O

TR

N

O

C

T
O

N

S = satisfactory
Page 30 of 73
Table 10: Assigned Values and Standard Deviations for Proficiency
proficiency test in data assigned units uncertainty, standard deviation for

enumeration points, value, xₐ u proficiency, σp
n log₁₀ cfu/g
Lactic Acid Bacteria 21 3.87 log₁₀ cfu/g 0.03 ffp 0.250

in Beef
Listeria monocytogenes 33 3.55 log₁₀ cfu/g 0.02 ffp 0.250
in Smoked Fish
Clostridium perfringens 26 4.89 log₁₀ cfu/g 0.03 ffp 0.250
in Beef
Clostridium spp. 8 4.96 log₁₀ cfu/g 0.06 ffp 0.250
in Beef
Sulphite Reducing 13 4.92 log₁₀ cfu/g 0.04 ffp 0.250
Clostridia (SRC)
D
in Beef
TE
Bacillus cereus 54 4.80 log₁₀ cfu/g 0.02 ffp 0.250
IN
in Cooked Rice
PR
Aerobic Plate Count 19 3.77 log₁₀ cfu/ml 0.03 ffp 0.250
in Fruit Juice
EN
Lactic Acid Bacteria 13 3.54 log₁₀ cfu/ml 0.07 ffp 0.250
in Fruit Juice
H
W
ffp = fitness for purpose criteria

ED
Table 11: Number and Percentage of z-Scores where |z| ≤2

LL
O
proficiency test number of total number % |z|≤2

TR
in enumeration scores where of scores

|z| ≤2
N
O
Lactic Acid Bacteria 19 23 83

C
in Beef
T
O
Listeria monocytogenes 33 33 100

N
in Smoked Fish
Clostridium perfringens 24 28 86
in Beef
Clostridium spp. 7 9 78
in Beef
Sulphite Reducing Clostridia (SRC) 13 13 100
in Beef
Bacillus cereus 49 58 84
in Cooked Rice
Aerobic Plate Count 18 22 82
in Fruit Juice
Lactic Acid Bacteria 9 14 64
in Fruit Juice
Page 31 of 73
Table 12: Intended Results for Proficiency Tests in Detection
proficiency test in detection test material A test material B
Listeria monocytogenes not detected detected

in Mixed Vegetables
Listeria spp. not detected detected
in Mixed Vegetables
Salmonella spp. in Chicken detected not detected
Salmonella spp. in Milk Powder detected not detected
E. coli O157:H7 in Cheese detected not detected
D
Table 13: Number and Percentage of Satisfactory Assessments and
TE
False Results for Proficiency Tests in Detection
IN
PR
proficiency test intended result number of total number satisfactory / false false
in detection satisfactory of agreement negatives, positives,
EN
assessments assessments with intended % %
H
result,
%
W
ED
Listeria test material A 34 36 94 5 5

monocytogenes not detected
LL
in Mixed test material B

Vegetables detected
O
TR
Listeria spp. test material A 24 28 86 11 7

in Mixed not detected
N
Vegetables test material B

O
detected
C

T
in Chicken detected
O
test material B
N
not detected
in Milk Powder detected
test material B
not detected
E. coli O157:H7 test material A 21 21 100 0 0
in Cheese detected
test material B
not detected
Page 32 of 73
3.0
2.0 4.37 log₁₀ cfu/g
1.0
0.0 3.87 log₁₀ cfu/g
D
TE
-1.0
IN
-2.0 3.37 log₁₀ cfu/g
PR
z-score
-3.0
EN
-4.0
H
-5.0
W
ED
-6.0
LL
-7.0
O
-8.0
-9.0
TR
N
O
-10.0
C
227
94
83
137
37
232
29
222
192
136
12
185
149
113
50
208
33
153
236
24
90
10
T
Laboratory Number
O
N
Figure 1: z-Scores for Enumeration of Lactic Acid Bacteria in Beef
Page 33 of 73
3.0
2.0 4.05 log₁₀ cfu/g
D
TE
1.0
IN
PR
z-score
0.0 3.55 log₁₀ cfu/g
EN
H
W
-1.0
ED
LL
O
-2.0 3.05 log₁₀ cfu/g
TR
N
O
-3.0
C
136
171
64
151
203
156
183
51
1
97
154
243
19
147
252
246
260
81
132
38
202
207
89
50
117
76
92
93
96
150
210
192
259
T
Laboratory Number
O
N
Figure 2: z-Scores for Enumeration of Listeria m onocytogenes in Smoked Fish
Page 34 of 73
3.0
2.0 5.39 log₁₀ cfu/g
1.0
D
TE
IN
0.0 4.89 log₁₀ cfu/g
PR
z-score
-1.0
EN
H
W
-2.0 4.39 log₁₀ cfu/g
ED
-3.0
LL
O
-4.0
TR
N
O
-5.0
C
204
179
241
131
224
194
220
207
69
32
80
48
242
30
89
146
37
42
90
149
44
156
245
135
222
33
180
T
Laboratory Number
O
N
Figure 3: z-Scores for Enumeration of Clostridium perfringens in Beef
Page 35 of 73
3.0
2.0 5.46 log₁₀ cfu/g
D
1.0
TE
IN
PR
z-score
0.0 4.96 log₁₀ cfu/g
EN
-1.0
H
W
ED
-2.0 4.46 log₁₀ cfu/g
LL
O
-3.0
TR
N
O
-4.0
C
179
131
224
220
146
149
156
222
33
T
Laboratory Number
O
N
Figure 4: z-Scores for Enumeration of Clostridium spp. in Beef
Page 36 of 73
3.0
2.0 5.42 log₁₀ cfu/g
D
TE
1.0
IN
PR
z-score
0.0 4.92 log₁₀ cfu/g
EN
H
W
-1.0
ED
LL
O
-2.0 4.42 log₁₀ cfu/g
TR
N
O
-3.0
C
224
220
195
242
146
149
222
245
184
69
90
30
86
T
Laboratory Number
O
N
Figure 5: z-Scores for Enumeration of Sulphite Reducing Clostridia in Beef
Page 37 of 73
3.0
2.0 5.30 log₁₀ cfu/g
1.0
D
TE
IN
0.0 4.80 log₁₀ cfu/g
PR
z-score
-1.0
EN
H
W
-2.0 4.30 log₁₀ cfu/g
ED
-3.0
LL
O
-4.0
TR
N
O
-5.0
C
254
205
237
57
27
201
7
206
88
55
122
35
181
204
115
168
61
207
220
48
36
247
90
221
134
197
209
119
249
43
210
102
103
62
231
49
54
169
160
84
34
75
139
243
31
202
59
145
190
142
162
150
100
123
44
155
196
225
T
Laboratory Number
O
N
Figure 6: z-Scores for Enumeration of Bacillus cereus in Cooked Rice
Page 38 of 73
4.0
3.0
D
2.0 4.27 log₁₀ cfu/ml
TE
IN
PR
z-score
1.0
EN
0.0 3.77 log₁₀ cfu/ml
H
W
ED
-1.0
LL
O
-2.0 3.27 log₁₀ cfu/ml
TR
N
O
-3.0
C
161
177
157
11
173
204
23
178
185
39
107
104
30
156
109
46
87
187
172
65
101
T
Laboratory Number
O
N
Figure 7: z-Scores for Aerobic Plate Count in Fruit Juice
Page 39 of 73
4.0
3.0
2.0 4.04 log₁₀ cfu/ml
D
TE
IN
1.0
PR
z-score
0.0 3.54 log₁₀ cfu/ml
EN
H
W
-1.0
ED
-2.0 3.04 log₁₀ cfu/ml
LL
O
-3.0
TR
N
O
-4.0
C
161
177
157
185
156
107
30
104
46
11
204
187
65
101
T
Laboratory Number
O
N
Figure 8: z-Scores for Enumeration of Lactic Acid Bacteria in Fruit Juice
Page 40 of 73
APPENDIX I: Organisms present in Fapas® – Food Microbiology

Test Materials
proficiency test matrix target organism background flora
enumeration of Beef Lactobacillus plantarum Kocuria rhizophila

Lactic Acid Bacteria Pseudomonas putida
enumeration of Smoked Fish Listeria monocytogenes K. rhizophila
Listeria monocytogenes Bacillus cereus
Staphylococcus
aureus
enumeration of Sulphite Beef Clostridium perfringens Ps. putida
Reducing Clostridia / K. rhizophila
Clostridium spp. / B. cereus
Clostridium perfringens
D
enumeration of Cooked Rice B. cereus Bacillus subtilis
TE
Bacillus cereus
Aerobic plate count / Fruit Juice L. plantarum n/a
IN
Lactic Acid Bacteria Bacillus coagulans
PR
detection of Mixed n/a B. cereus
Listeria monocytogenes / Vegetables S. aureus
EN
Listeria spp. K. rhizophila
test material A
H
W
detection of Mixed Listeria monocytogenes B. cereus

Listeria monocytogenes / Vegetables S. aureus
ED
Listeria spp. K. rhizophila

test material B
LL
detection of Chicken Salmonella typhimurium S. aureus

O
Salmonella spp. Escherichia coli

TR
test material A B. cereus

detection of Chicken n/a Citrobacter freundii
N
Salmonella spp. Proteus vulgaris

O
test material B B. cereus

C
detection of Milk Powder Salmonella Cerro B. coagulans

T
O
Salmonella spp. L. plantarum

test material A Pseudomonas
N
aeruginosa
detection of Milk Powder n/a B. coagulans
Salmonella spp. L. plantarum
test material B P. aeruginosa
detection of Cheese Escherichia coli natural flora
Escherichia coli O157:H7 O157:H7
test material A
detection of Cheese n/a natural flora
Escherichia coli O157:H7
test material B
n/a not applicable
Page 41 of 73
APPENDIX II: Verification of Positive Qualitative Test Materials
target organism level of target organism,

as assessed by the most probable number technique, MPN/g
Listeria monocytogenes 17 (6.3to 45*) / 13 (4.4 to 37*)

in Mixed Vegetables
Salmonella typhimurium in Chicken 4.9 (1.5 to 16*) / 4.9 (1.5 to 16*)
Salmonella Cerro in Milk Powder 6.9 (2.2 to 21*) / 4.9 (1.5 to 16*)
Escherichia coli O157:H7 4.9 (1.5 to 16*) / 4.9 (1.5 to 16*)
in Cheese
*confidence limit at >95%
D
TE
IN
PR
EN
H
W
ED
LL
O
TR
N
O
C
T
O
N
Page 42 of 73
APPENDIX III: Methods Used by Participants

Methods are tabulated according to the information supplied by participants, but some
responses may have been combined or edited for clarity. Text that appears as unreadable
symbols are derived from entries made using non-Western characters.
Enumeration of Lactic Acid Bacteria in Beef
Accredited Method Used laboratory number

no 024 033 192
yes 010 012 029 050 083 094 113 137 149 153 185
208 222 236
D
Method Based on an International Standard laboratory number
TE
no 024 083 149 185 208
IN
yes 010 012 029 033 050 094 113 137 153 192 222
PR
236 EN
H
Which International Standard? laboratory number

W
Lactic Acid Bacteria enumeration ISO 15214:1998 010 012 033 113 192 222 236
ED
Health Functional Food Code 208

LL
ISO 15214:1998 050

O
NMKL 140 137

TR
Rapporti ISTISAN 2008/36 (Italian standard) 083

N
O
C
Which Initial Suspension/Diluent Used laboratory number

T
O
Buffered Peptone Water (BPW) 012 113 137 149 153 208 222 236
N
Maximum Recovery Diluent (MRD) 083 192

Peptone Water 024 029 033 050 094 185
Ringer's Solution 010
Which Primary Enrichment Medium Used laboratory number

Buffered Peptone Water (BPW) 050 083 153 222
Page 43 of 73
Which Secondary Enrichment Medium Used laboratory number

de Man, Rogosa and Sharpe (MRS) agar 050
No one 222
none 083
Plating Method Used laboratory number

Pour plate 012 024 029 050 083 094 113 137 153 185 192
208 222 236
Spread plate 010 149
Inoculum Volume (ml) laboratory number
D
TE
0.05 010
IN
0.1 012 137 149
PR
1.0 024 029 033 050 083 113 153 185 192 208 222
236
EN
H
W
Incubation Temperature (°C) laboratory number

ED
25 137 149
30 010 012 033 050 113 153 192 222 236
LL
35 029
O
37 024 083 094 185 208

TR
N
O
C
Time Incubated (hours) Approximately laboratory number

T
48 010 012 024

O
60 033 050 083 094 113 153 185 208 222

N
Confirmation of Organism's Identity laboratory number

Catalase reaction 113 153 236
Page 44 of 73
Which Selective/Chromogenic Medium Used laboratory number

(LAB)
De Man, Rogosa and Sharpe (MRS) Agar 012 024 029 033 050 083 113 137 149 153 185
192 208 222
Rogosa Agar 006
Enumeration of Listeria m onocytogenes in Smoked Fish

no 001 051 081 097 210
D
yes 038 050 064 065 076 089 093 096 117 132 147
TE
150 151 154 156 171 183 192 202 203 243 252
259 260
IN
Method Based on an International Standard
PR
laboratory number
EN
no 076 147 156 210
H
yes 001 038 050 051 064 065 081 089 093 096 097
W
132 150 151 154 171 183 192 202 203 243 252
ED
259 260
LL
O

TR
Listeria monocytogenes detection ISO 11290- 065 096

N
1:2017
O
Listeria monocytogenes enumeration ISO 11290- 001 038 050 064 081 089 093 097 150 151 154
C
2:2017 183 192 202 203 243 252 259 260

T
O
FDA BAM Chapter 10J 051

N
Official Method of Japanese Ministry of Health, 147

Labour and Welfare

Buffered Peptone Water (BPW) 038 051 064 076 081 089 093 096 097 147 150
151 183 202 203 210 243 252 259 260
Half Fraser Broth 065
Maximum Recovery Diluent (MRD) 192
Peptone Water 001 050 132 156
Tryptone Water 154
Page 45 of 73

260
Buffered listeria enrichment broth 156

Bolton Broth 252
Fraser Broth 260
D
TE
Pour plate 065 259
IN
Spread plate 001 038 050 051 064 076 096 097 132 147 150
154 156 171 183 192 202 203 210 243 252 260
PR
Overlay 081 089
EN
H
W

ED
0.1 001 038 050 096 097 192 202 243 252 260
1.0 051 064 076 081 089 093 132 147 150 154 156
LL
171 183 203 210 259

O
>2.0 065
TR
N
O
Alternative/Rapid Method laboratory number

C
MOLDI-TOF 038 243

T
O
PCR 097
N

35 132 156 171 252
37 001 038 050 051 064 065 076 081 089 093 096
097 147 150 151 154 183 192 202 203 210 243
259 260
Page 46 of 73

24 150 202
48 001 038 050 051 064 065 076 081 089 093 096
097 132 147 151 154 156 171 183 192 203 210
243 252 259 260

API Listeria 051 132
CAMP test 050 064 096 203 210 260
Catalase reaction 050 064 203 260
Fermentation of Carbohydrates 050 064 259
Haemolysis 050 076 147 151 202 260
D
TE
Microscopy 050 064 203 260
Motility 050 203
IN
PR
PCR 089 097 154 156 252
VITEK 093 183
EN
Microbact 12L 151
H
W
ED

Agar Listeria Ottavani Agosti (ALOA) 050 065 081 089 096 183 192 243 252 259 260
LL
PALCAM Agar 202

O
TR
Chromogenic Listeria Agar (Oxoid) 038 076 097 147

Oxford Agar 132 252
N
O
Modified Oxford Agar (MOX) 156 171

C
Brilliance Listeria Agar (OCLA) 117 154

T
O
Rapid L. mono 051 132 150

N
CHROMagar Listeria 064 210
Page 47 of 73
Enumeration of Clostridium perfringens , Clostridium spp. and

Sulphite Reducing Clostridia in Beef

no 044 131 179 204
yes 004 030 033 042 048 069 086 089 135 146 149
156 180 184 194 195 220 222 224 241 245

no 135 149 156 245
yes 004 030 033 042 044 048 069 086 089 131 146
179 180 184 194 195 204 220 222 224 241
D
TE
IN
PR
Clostridium perfringens enumeration ISO 030 033 042 044 048 069 089 131 180 194 195
7937:2004 220 222 224
EN
Clostridium perfringens enumeration FDA/BAM 146 204
H
Chapter 16
W
MFHPB-23 241
ED
Microbiology of food and animal feeding stuffs -- 086

Horizontal method for the enumeration of sulfite-
LL
reducing bacteria growing under anaerobic

O
conditions (ISO 15213:2003)

TR
NCh3061.Of2007 and NCh2730.Of2002. 245

N
Sulphite-reducing anaerobic bacteria - ISO 184

O
15213:2003
C
T
O
N

194 195 204 220 222 224 245
Maximum Recovery Diluent (MRD) 030 131 179 184
Peptone Water 146 156 241
Page 48 of 73

Buffered Peptone Water (BPW) 042 086 135 204 220
Tryptone Soya Broth 195
AGAR TRIPTOSA SULFITO CICLOSERINA 069
(TSC)
No primary enrichment as quantitative method 241
Not provided by the method 184
Tryptose sulphite agar 245

Cooked medium or chop liver medium 204
D
NONE 135 241
TE
Not provided by the method 184
IN
Thioglycolate 042
PR
Tioglicolato 195
TSC AGAR BASE 086
EN
H
W

ED
Pour plate 033 042 044 086 089 131 135 184 220 222 241
LL
Spread plate 149 194 195

O
Overlay 048 069 146 156 180 204 224 245

TR
N
O

C
0.001 220
T
O
0.1 149 204

N
1.0 033 042 044 048 069 086 089 131 135 146 156
179 180 184 194 195 222 224 241 245

MOLDI-TOF 135
PCR 204 245
Page 49 of 73

35 004 146 156 204 241
37 033 042 044 048 069 086 089 131 135 149 179
180 184 194 195 220 222 224 245

18 042 048 089 180
24 004 033 044 069 131 135 146 156 194 195 204
220 222 224 241 245
48 086 149 179 184
D
TE
API 20A 086 194
IN
CAMP test 149
PR
Fermentation of Carbohydrates 044
EN
Morphology 220
Motility 044 204
H
W
Nitrate/nitrite reduction 033 042 044 069

ED
PCR 245
VITEK 135 146 149 156 241
LL
O
TR
N
O
Clostridium perfringens
C
T
O

N
Oleandomycin Polymixin Sulphadiazine 131

Perfringens Agar (OPSP)
Tryptose Sulphite Cycloserine Agar (TSC) 030 042 044 048 069 080 089 135 180 194 195
204 222
TSC agar egg yolk free 146 149 156
SPS 179
Page 50 of 73
Clostridium spp.

Sulfite Polymixin Sulphadiazine Agar (SPS) 179
Tryptose Sulphite Cycloserine Agar (TSC) with 156 220
egg
Tryptose Sulphite Cycloserine Agar (TSC) without 146 149 224
egg
Iron Sulphite Agar (Modified) 222
Incubation Time (hours) laboratory number

24 146 156 220 224
D
TE
48 131 149 179 222
IN
PR
EN
37 033 131 149 156 179 220 222 224
H
35oC 146
W
ED
LL
Sulphite Reducing Clostridia (SRC)

O
TR

N
O
Tryptose Sulphite Cycloserine Agar (TSC) with 146

C
egg
T
Tryptose Sulphite Cycloserine Agar (TSC) without 086 149 184 194 195 224 245
O
egg
N
Sulfite Iron Tryptose Sulfite (TS) 220

Iron Sulphite Agar (Modified) 069 222
FSA 030
Incubation Time (hours) laboratory number

24 194 195 220 224 245
48 030 069 086 146 149 184 222
Page 51 of 73

37 030 069 086 146 149 184 194 195 220 222 224
245
Enumeration of Bacillus cereus in Cooked Rice

no 007 035 061 100 155 196 197 204 209 210 247
yes 027 031 036 043 044 048 049 054 055 057 059
075 084 088 102 115 119 122 123 134 139 145
150 160 168 181 190 201 202 205 220 225 243
D
249 254
TE
IN
PR
no 031 054 055 057 197 210 249
EN
yes 007 027 035 036 043 044 048 049 059 061 075
H
084 088 100 102 115 119 122 123 134 139 145
W
150 155 160 168 181 190 196 201 202 204 205
209 220 225 243 247 254
ED
LL
O

TR
Bacillus cereus enumeration ISO 7932:2004 007 027 035 036 044 048 049 059 061 084 088
100 122 134 145 150 155 181 190 196 201 202
N
209 220 243 247

O
C
Bacillus cereus enumeration FDA/BAM Chapter 14 075 115 119 204 205
T
GB 4789.14-2014 057
O
KFDA 160
N
MFDS 031
Page 52 of 73

084 100 122 123 134 145 155 168 190 196 197
201 205 220 225 243 247 254
Butterfield's Phosphate Buffer 204
Maximum Recovery Diluent (MRD) 139 202 209
Peptone Water 059 088 210 249
Phosphate Buffered Saline (PBS) 007 043 054 102 181
Ringer's Solution 115 119 160
Tryptone Water 150
D
TE
202 210 254
IN
Butterfield phosphate buffered 204
PR
MYP Agar 054
EN
PBS 220
H
W

ED
Brilliant Green Bile Broth (BGBB) 201

LL
Bacillus Cereus Medium 035

O
NA 204
TR
N
O

C
T
Pour plate 027 055 145 150 225

O
Spread plate 007 031 035 036 043 044 048 049 054 057 059
N
061 075 084 088 102 115 119 122 123 134 155
160 168 181 190 196 197 201 202 204 205 210
220 243 254
Overlay 247
Page 53 of 73

0.01 220
0.1 007 027 035 044 059 061 084 088 100 119 123
145 155 190 196 197 201 202 204 205 210 243
247
0.5 209
1.0 031 043 048 049 054 057 075 102 115 122 134
150 160 168 181 225
2.0 055

Compact dry 119 204 225
D
MOLDI-TOF 243
TE
Most probable Number - Automated (e.g. TEMPO) 100 139
IN
PCR 031 054 075 134 168
PR
EN
H
30 007 027 031 036 043 044 048 049 054 055 057
W
059 061 075 084 088 102 115 122 134 139 145
ED
150 155 160 168 181 190 196 197 201 202 204
205 209 210 220 243 247 249 254
LL
35 100
O
37 035 119 123

TR
N
O

C
T
18 035
O
24 027 031 043 048 049 054 055 057 061 075 084
N
088 100 102 119 122 134 139 150 155 160 168
181 196 201 204 205 220 225 254
48 007 044 059 115 123 145 190 197 202 209 210
243 247 249
Page 54 of 73

API 50 CH 123 190
Catalase reaction 197
Haemolysis 036 044 048 059 061 084 088 122 145 155 196
202 209 220 243
Morphology 007 197
Microscopy 007
PCR 031 075 168 181
VITEK 043 049 054 057 102 115 119 122 134 160
Voges-Proskauer (VP) reaction 197 204 210
D
TE
Bacillus Cereus Agar (BCA) 027 035 115 134 150
IN
Mannitol Egg Yolk Polymixin B Agar (MYP) 007 031 043 044 048 049 054 057 059 061 075
PR
084 088 102 122 145 155 160 168 181 196 201
202 204 205 209 220 243 247 249
EN
BACARA 055
NGKG 197
H
W
NGKG Agar 210

ED
LL
O
Aerobic Plate Count and Enumeration of Lactic Acid Bacteria in

TR
Fruit Juice
N
O
C

T
no 023 046 087 178 187

O
N
yes 005 011 030 065 101 104 107 109 156 157 161
172 173 177 185 204

no 005 030 046 109 156 178 185
yes 011 023 065 087 101 104 107 161 172 173 177
187 204
Page 55 of 73

APC (pour plate) ISO 4833-1:2013 087 101 104 156 177
APC (spread plate) ISO 4833-2:2013 011 172
APC ISO 4833:2003 107
APC FDA/BAM Chapter 3 023 173
APC AOAC 990.12 161 173 204
Lactic Acid Bacteria enumeration 030 046 107
ISO 15214:1998
Listeria monocytogenes detection ISO 11290- 065
1:2017
GB 4789.2-2016 109
Official Method of Japanese Ministry of 178
Health,Labour and Welfare
D
TE
IN
PR
Buffered Peptone Water (BPW) 005 023 101 104 109 173 177 178
EN
Butterfield's Phosphate Buffer 161 172 204
H
W
Maximum Recovery Diluent (MRD) 107

ED
Peptone Water 156 185

Ringer's Solution 046 087 187
LL
O
TR

N

O
C
Tryptone Soya Broth 172

T
do not use 178

O
MRS agar 177

N
NA 204
Plate count agar&MRS agar 156
Ringer solution 087

Brilliant Green Bile Lactose Broth (BGLB) 172
do not use 178
NA 204
no need 005
PC MRS 046
Page 56 of 73

Pour plate 005 023 046 065 087 101 104 107 109 156 157
177 178 185 187
Spread plate 011 172 173 204

0.1 046 172
1.0 005 011 023 087 101 104 107 109 156 157 161
173 177 178 185 187 204
>2.0 065
D
TE
Compact dry 005
IN
Most probable Number - Automated 172
PR
(e.g. TEMPO)
Petrifilm (3M) 157 161 173 177 204
EN
H
W

ED
30 011 046 087 107

LL
35 023 104 156 161 172 173 178 204

O
37 005 065 101 177 185 187

TR
N
O

C
24 173
T
O
48 005 023 065 101 104 109 156 161 172 178 185
N
187 204
60 046 087

Morphology 005 204
VITEK 172
Page 57 of 73
Aerobic Plate Count in Fruit Juice

Petrifilm (3M) Aerobic Plate Count 011 161 173 204
Plate Count Agar (PCA) 005 023 030 046 065 087 101 104 107 109 156
157 172 177 178 185 187
Lactic Acid Bacteria in Fruit Juice
D
De Man, Rogosa and Sharpe (MRS) Agar 030 046 065 101 104 107 156 157 177 185
TE
Petrifilm ( 3M) LAB, Lactic Acid Bacteria 204
IN
Petrifilm (3M) Lactic Acid Baceria 187
PR
Petrifilm (3M) Lactic acid bacteria 011
EN
Petrifilm (3M) Lactic Acid Bacteria Count Plate 161
H
W
ED
Detection of Listeria m onocytogenes and Listeria spp. in Mixed

LL
Vegetables
O
TR

N
O
no 015 026 110 126 140 188 191 239

C
yes 016 017 025 045 048 072 127 128 129 148 149
T
161 167 182 209 213 223 238 243 244

O
N

no 045 167 191 239
yes 015 016 017 025 026 048 072 110 126 127 128
129 140 148 149 161 182 188 209 213 223 238
243 244
Page 58 of 73

Listeria monocytogenes detection ISO 11290- 016 017 048 072 110 126 127 128 129 149 167
1:2017 182 188 209 223 243
Listeria monocytogenes enumeration ISO 11290- 015 025 161
2:2017
AFNOR BIO 12/11 - 03/04 244
Based on AOAC iQ-Check Listeria spp.Real Time 238
PCR (EL/SOP/MB/09)
Compass Listeria 026
FDA BAM Online, 2017 (Chapter 10) 148
D
Buffered Peptone Water (BPW) 015 025 072 126 128 140 148 167 182 188
TE
Half Fraser Broth 026 045 048 110 127 129 149 209 213 223 238
IN
239 243 244
PR
EN
H
Fraser Broth 045 048 129 149 188 209

W
Half Fraser Broth 026 110 126 127 128 140 213 223 238 243 244
ED
Listeria Enrichment Broth 1 (LEB) 072 167 182 191

LL
Buffered Listeria Enrichment Broth 148

O
Listeria Enrichment Broth Base 015

TR
Listeria special broth (LSB) Bio-Rad 016 017

N
PALCAM AGAR 025

O
C
T
O

N
Fraser Broth 048 072 110 126 127 128 129 182 213 223
Compass Listeria Agar 026
Fraser concentration two 244
none 167
Not Applicable (since carried by RT-PCR) 238
PALCAM AGAR 025
Page 59 of 73

Pour plate 025 048 126
Spread plate 016 017 026 045 072 110 127 128 129 140 182
188 191 239 243 244

0.01 016 017 048 110 182 243
0.1 025 026 072 126 127 129 140 148 188 209 239
244
D
Loop Mediated Isothermal Amplification (LAMP) 213
TE
PCR 016 017 128 188 243
IN
RapidChek 048 129
PR
VIDAS (ELFA) 025
EN
miniVIDAS (ELFA) 015 045 126 244
H
W

ED
30 016 017 045 048 129 167 191 209 223 238 239
LL
243
O
35 015 244
TR
37 025 026 072 110 126 127 140 148 161 182 188
N
213
O
C
T

O
N
24 016 017 026 045 048 072 126 127 129 140 161
182 188 209 213 223 238 239 244
48 015 025 110 148 167 191 243
Page 60 of 73

API Listeria 110 128 129 167
CAMP test 127 149 209 223
Fermentation of Carbohydrates 048 148 213
Haemolysis 048 149
Latex slide agglutination 025
Morphology 016 017 048 191
Microscopy 048 148
Motility 148
PCR 188 243
VITEK 072 149 182 244
D
TE
Triple Sugar Iron Agar (TSI) 126
IN
PR
EN
Agar Listeria Ottavani Agosti (ALOA) 045 048 110 126 127 129 188 213 223 243 244
PALCAM Agar 025 048 127 128 148 149 188 223
H
W
Ottavani Agosti Agar (OAA) 128 209

ED
Oxford Agar 072 167 182

Brilliance Listeria Agar (OCLA) 149
LL
Rapid L. mono 016 017

O
TR
Compass Listeria 026

Listeria Selective Agar base (Oxford Formulation) 015
N
O
Test carried out by RT-PCR 238

C
T
O
N
Detection of Salm onella spp. in Chicken

no 091 100 124 191 196 200 215 216 217 233 234
235
yes 008 021 033 040 041 052 060 063 067 068 070
071 073 077 082 088 106 108 110 111 112 118
121 123 133 141 152 159 163 164 165 166 186
189 192 198 199 214 218 243 247 251 253 258
Page 61 of 73

no 021 041 133 152 189 191 200 215 216 235
yes 008 033 040 052 060 063 067 068 070 071 073
077 082 088 091 100 106 108 110 111 112 118
121 123 124 141 159 163 164 165 166 186 192
196 198 199 214 217 218 233 234 243 247 251
253 258

APC AOAC 990.12 121
Salmonella spp. detection ISO 6579-1:2017 033 040 068 070 071 073 077 091 110 111 112
118 163 164 165 166 186 192 196 198 199 217
218 233 234 243 247 251 253 258
D
Salmonella spp. detection FDA/BAM Chapter 5 008 060 067 106 108 121 141 159
TE
AFNOR SOL 37/04-12/18 082
IN
AOAC 2014.01 063
PR
AOAC 2014.01 Salmonella in Selected Foods 3M 052
Petrifilm Salmonella Express System
EN
CCFRA METHOD 3.1.2:2007 123
H
RT-PCR Detection of salmonella spp. 121

W
Salmonella spp.detection ISO 6579:2002 088

ED
LL
O

TR
091 100 106 108 110 111 112 118 121 123 124
N
133 141 152 159 164 165 166 186 189 191 196
O
198 199 200 214 215 217 218 233 234 235 243
C
247 251 258

T
Phosphate Buffered Saline (PBS) 070 071 073

O
N
Page 62 of 73

100 106 108 110 111 112 118 121 123 133 152
163 186 189 191 192 198 199 216 217 218 233
243 247
Mueller Kauffman Tetrathionate Novobiocin Broth 088 124 159 164 165 166 234 235 251 258
(MKKTn)
Rappaport Vassiliadis Broth (RV) 033 159 214 215
Modified Semi-Solid Rappaport Vassiliadis 008
(MSRV)
Rappaport Vassiliadis Soya Peptone(RVS) 196
3M Salmonella Enrichment Base + 3M Salmonella 052
Enrichment Supplement
Lactose Broth 141
D
RapidChek Select Salmonella Primary Media 040
TE
IN
PR
EN
Rappaport Vassiliadis Broth (RV) 021 041 060 067 070 071 073 106 108 112 121
123 141 164 165 166 198 199 214 217 218
H
Rappaport Vassiliadis Soya Peptone(RVS) 033 068 082 088 091 110 111 118 124 163 186
W
189 233 243 247 251 258

ED
Selenite Cysteine Broth 008 021

LL
Tetrathionate Broth 033 041 067 070 071 073 110 141 192 215 233
MKTTN 111 118
O
TR
Mueller Kauffmann Tetrathionate Broth 189

N
Muller-Kauffmann broth 196

O
RapidCheck Select Salmonella Secondary Media 040

C
T
O
N

Pour plate 041 133 166 196 200 215 253
Spread plate 021 067 068 070 071 073 077 088 091 106 108
110 112 118 121 124 164 165 189 191 192 198
199 214 218 243 258
Overlay 033 233 247
Page 63 of 73

0.001 021 070 071 073 159
0.01 041 052 067 068 077 106 108 110 189 192 243
247 258
0.1 033 088 100 112 118 121 163 164 165 166 196
198 199 214 215 218 233
1.0 063 133 141 200

Enzyme Immunoassay 082
Loop Mediated Isothermal Amplification (LAMP) 247
PCR 008 067 070 071 073 077 091 106 123 152 189
D
234 243
TE
Petrifilm (3M) 052 068
IN
RapidChek 040 214
PR
VIDAS (ELFA) 033 100 121 218 235
EN
miniVIDAS (ELFA) 021 233 258
H
W

ED
35 008 060 067 073 077 141 196 214 215

LL
37 021 033 041 070 071 088 091 106 108 110 111
O
118 123 124 133 152 159 163 164 165 166 186
TR
189 191 192 218 234 243 247 258

41.5 040 052 063 068 082 100 112 121 198 199 233
N
235
O
C
T
O

N
18 133 243
24 008 021 033 040 041 052 060 067 068 070 071
073 077 082 088 091 100 106 108 110 112 118
121 124 141 152 159 163 164 165 166 186 189
191 192 196 198 199 200 214 215 218 234 235
247 258
48 063 233
60 123
Page 64 of 73

API 20E 040 068 110 111 163 189 251 258
API RapidID 20E 186
beta-Galactosidase 021
Fermentation of Carbohydrates 021
IMViC test 141 159 214
Indole production 021 124 141
Latex slide agglutination 008 033 082 159
Lysine Decarboxylase 021 033 124
Lysine Iron Agar 041 060 141
Morphology 041 141 191
D
TE
Microscopy 041 121 141
Motility 124
IN
Nitrate/nitrite reduction 124
PR
Oxidase reaction 041 124 189
EN
Serological agglutination test 021 041 088 111 118 124 141 189 247
H
PCR 106 121 123 234 235 243

W
VITEK 067 070 071 073 077 100 112 121 164 165 166
198 199 217 218 233
ED
Voges-Proskauer (VP) reaction 141 196

LL
Triple Sugar Iron Agar (TSI) 021 041 124 133 141 189
O
TR
N
O
C
T
O
N
Page 65 of 73

Bismuth Sulfite Agar (BSA) 060 067 141
Brilliant Green Agar (BGA) 217 247
Brilliance Salmonella Agar 021 215
Chromogenic Salmonella Agar (Oxoid) 041 189
ChromID Salmonella 111
Hektoen Agar 008 041 060 067 111 118 141 234 235 247
MacConkey Agar 060 111
Modified Semi-Solid Rappaport Vassiliadis 192 200 234 235
(MSRV)
Rambach Agar 124 192
Salmonella Chromogenic Medium 077 110
D
Salmonella Shigella Agar (SS) 159
TE
Xylose Lysine Desoxycholate Agar (XLD) 021 040 041 060 067 068 070 073 082 088 100
IN
112 118 121 123 124 141 159 163 164 165 166
186 189 192 196 198 199 217 218 233 234 235
PR
243 247 251
XLT-4 Agar 033
EN
brilliant green red phenol agar (BGRP) 082
H
W
ED
Detection of Salm onella spp. in Milk Powder

LL
O

TR
no 022 056 066 074 078 095 158 174 256

N
yes 002 013 014 018 027 028 058 072 085 097 114
O
120 125 138 143 170 173 176 182 193 211 228
C
229 255
T
O
N

no 022 058 078 085 095 097 120 170 174
yes 002 013 014 018 027 028 056 066 072 074 114
125 138 143 158 173 176 182 193 211 228 229
255 256
Page 66 of 73

Salmonella spp. detection ISO 6579-1:2017 014 056 072 074 114 182 211 229 256
Salmonella spp. detection ISO 6579-2:2012 228
Salmonella spp. detection FDA/BAM Chapter 5 066 138 173
AOAC 2016.1 - Certificate #091501 255
AOAC No. 020502 193
AOAC OMA 2016.01 002
GB 4789.4-2016 085
ISO 6579:2002 018
MOHWM0025.01 125
TFDA 102å¹´12æœˆ23æ—¥éƒ¨æŽˆé£Ÿå— 176
ç¬¬1021951187è™Ÿå…¬å‘Š
D
TE
IN
PR
085 097 114 120 138 158 170 173 182 193 211
EN
228 229 255 256
Peptone Water 095 174
H
W
ED

LL
O
085 095 120 170 173 174 182 193 228 255
TR
Mueller Kauffman Tetrathionate Novobiocin Broth 074 114 158 229

(MKKTn)
N
O
Rappaport Vassiliadis Broth (RV) 176 256

C
Rappaport Vassiliadis Soya Peptone(RVS) 074

T
Lactose Broth 066 125 138

O
N
Page 67 of 73

Rappaport Vassiliadis Broth (RV) 028 066 072 125 138 182 211 228 229
Rappaport Vassiliadis Soya Peptone(RVS) 018 056 114 158
Selenite Cysteine Broth 058 078 170 193
Tetrathionate Broth 125 176 193 211
3M MDA 2 Salmonella 255
MKTTn 018
NONE 002
Rappaport Vassiliadis Broth (RV), Tetrathionate 066
Broth (TT)
Tetrathionate Brothï¼†Rappaport Vassiliadis 120
Broth
TTB 085
D
TE
IN
Pour plate 085
PR
EN
Spread plate 014 018 027 058 066 072 120 170 176 182 228
229
H
W
Overlay 158 174 193 211

ED
LL

O
0.01 018 066 114 170 173 176

TR
0.1 014 027 072 182 228 256

N
1.0 058 085 125 229

O
C
>2.0 095 193

T
O
N
Page 68 of 73

Enzyme Immunoassay 058
Loop Mediated Isothermal Amplification (LAMP) 002 022 028
PCR 014 056 173
Petrifilm (3M) 003 229
Reveal 174
VIDAS (ELFA) 097
miniVIDAS (ELFA) 095

35 058 125 138 176 193
D
37 002 003 013 014 018 022 027 028 072 074 078
TE
095 114 120 158 170 182 211 228 229 255 256
IN
42 085 173 174
PR
EN
H
18 002 003 013 014 078 228

W
24 018 022 027 028 058 072 074 085 095 114 120
ED
125 138 158 173 174 176 182 193 211 229 255
256
LL
48 170
O
TR
N

O
API 20E 058 078 158 170 228

C
T
beta-Galactosidase 018 074

O
Indole production 018 028 074

N
Lysine Decarboxylase 018 028 074

Microscopy 229
Serological agglutination test 018
PCR 013 097 173
VITEK 072 125 138 173 182 193
Voges-Proskauer (VP) reaction 018 028
Triple Sugar Iron Agar (TSI) 018 028 074 085 176
Page 69 of 73

Bismuth Sulfite Agar (BSA) 078
Brilliant Green Agar (BGA) 028 074
Chromogenic Salmonella Agar (Oxoid) 014 211
Salmonella Chromogenic Medium 056 078 085 173 228
Xylose Lysine Desoxycholate Agar (XLD) 013 018 058 072 074 114 120 138 158 176 182
Bismuth Sulfite Agar (BSA), Xylose Lysine 066
Desoxycholate Agar (XLD), Hektoen Enteric Agar
(HE)
CHROMagar Salmonella 018
CHROMagar Salmonella Plus 193
Compact Dry SL 174
DHL Agar 028
D
TE
IN
Detection of Escherichia coli O157:H7 in Cheese
PR
EN
H
no 044 098 191

W
yes 047 072 079 089 106 132 144 173 182 220 226
ED
LL

O
TR
no 098 191
yes 044 047 072 079 089 106 132 144 173 182 220
N
226
O
C
T
O

N
Escherichia coli O157:H7 detection ISO 044 047 072 144 182 220
16654:2001
Escherichia coli O157:H7 detection ISO/TS 089
13136:2012 (PCR)
AOAC 071301 226
Hygiena BAX System User Guide- Molecular 173
Detection System (MDS) Assay User Guide
MOHWM0010.01 079
PCR Method 098
Page 70 of 73

Buffered Peptone Water (BPW) 072 079 089 098 106 132 173 182 191 220
Tryptone Water 047

Tryptone Soya Broth 047 220
BAX System MP media 098
EEB (Enterohemorrhagic E. coli Enrichment Broth) 079
mEC Broth 072
MEHEC 226
D
modified Tryptone Soya Broth 044
TE
Modified Tryptone Soya Broth with Novobiocin 132
IN
Which Secondary Enrichment Medium Used PR
laboratory number
EN
Mc Conkey and E.coli Chromogenic Media 106
H
W
MTSB 220
ED
LL

O
Spread plate 047 072 079 106 144 182 220

TR
N
O

C
0.01 044 079 173 220

T
O
0.05 047
N
0.1 072 144 182

1.0 226

PCR 047 079 089 106 173 220 226
Page 71 of 73

37 072 079 089 106 144 173 182 191
41.5 044 047 220
42 098 132 226

18 089
24 044 047 072 079 098 106 132 173 182 191 220
48 144
D
TE
Indole production 044
IN
Latex slide agglutination 044
PR
Morphology 191
Serological agglutination test 144
EN
PCR 047 089 173 220 226
H
W
VITEK 072 079 132 144 173 182

ED
LL

O
Cefixine Tellurite Sorbitol MacConkey agar (CT- 044 047 079 132 144 220
TR
SMAC)
N
CHROMAgar O157 044 072 079 173 182

O
Fluorocult 044 144

C
COL-ID 089
T
O
EHEC ID 226
N
mHC-Modified Hemorrhagic coli agar & SMAC 132
Page 72 of 73
APPENDIX IV: Fapas® SecureWeb, Protocol and Contact Details
1. Fapas® SECUREWEB
Access to the secure area of our website is only available to participants in our proficiency
tests. Please contact us if you require a UserID and Password. Fapas® SecureWeb allows
participants to:
• Obtain their laboratory numbers for the proficiency tests in which they have
participated.
• View the results they submitted in past and current proficiency tests.
• Submit their results and methods for current tests.
• Review future tests they have ordered.
• Order proficiency tests, reference materials and quality control materials.
D
• Freely download copies of reports (PDF file), of proficiency tests in which they have
TE
participated.
IN
• View charts of their z-scores obtained in previous Fapas® – Food Microbiology
PR
proficiency tests. EN
2. PROTOCOL
H
W
The Protocols [7, 8] set out how Fapas® – Food Microbiology is organised. Copies can be
downloaded from our website.
ED
3. CONTACT DETAILS
LL
O
TR
This report was prepared and authorised on behalf of Fapas® by Elaine Leach (Round
Coordinator). Participants with any comments or concerns about this proficiency test should
N
contact:
O
C
Fapas®
T
O
Fera Science Ltd (Fera)

N
York Biotech Campus

Sand Hutton
York
YO41 1LZ
UK
Tel: +44 (0)1904 462100

info@fapas.com
fapas.com
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Fapas® – Food Microbiology Proficiency Test Report 278

PARTICIPANT LABORATORY NUMBER

complying with the requirements of ISO/IEC 17043:2010 [3].

This accreditation is recognised globally under the ILAC

This report is the output of a Management System that is

certified by LRQA to ISO 9001:2015 [5, 6].

M278e01 Enumeration of Lactic Acid Bacteria (equivalent to 10 g Beef),

M278d11 Detection of Escherichia coli O157:H7 (equivalent to 25 g Cheese, x2)

for each result.

proficiency tests assigned units number of total % |z|≤2

Lactic Acid Bacteria 3.87 log₁₀ cfu/g 19 23 83

or absence of the target organism in both of the test materials issued.

5. Results for the proficiency tests in detection are summarised as follows:

Listeria test material A 34 36 94 5 5

E. coli O157:H7 test material A 21 21 100 0 0

FMOE6-MRP2QC M278e06 Enumeration of Clostridium spp. /

Clostridium perfringens / Sulphite Reducing Clostridia (SRC)

Table 2: Results and z-Scores for Listeria monocytogenes in Smoked Fish 13

Table 4: Results and z-Scores for Bacillus cereus in Cooked Rice 17

Table 7: Results and Assessments for Salmonella spp. in Chicken 25

Table 8: Results and Assessments for Salmonella spp. in Milk Powder 28

Figure 4: z-Scores for Enumeration of Clostridium spp. in Beef 36

1.1. Proficiency Testing

Proficiency testing aims to provide an independent assessment of the competence of

calculation of the assigned values.

2.4. Storage and Preparation Instructions

The instructions for reporting results were as follows:

• The results for enumeration tests must be reported as cfu/g or cfu/ml as

4. STATISTICAL EVALUATION OF RESULTS

The results submitted by participants were statistically analysed in order to provide an

4.1. Calculation of the Assigned Value, xa

results submitted by participants.

The procedure used to derive this consensus involved:

quantitative results or results reported as zero,

ii) a log10 transformation of submitted results to obtain a normal distribution,

considered to be reporting errors).

For the enumerations of Listeria monocytogenes, Clostridium perfringens, Bacillus cereus,

the robust mean was chosen as the assigned value.

4.2. Standard Deviation for Proficiency, σp

4.3. Individual z-Scores and Assessments

Participants’ z-scores were calculated as:

5. INTERPRETATION OF SCORES AND ASSESSMENTS

the other scores obtained by that laboratory.

1 Adobe Approved Trust List,

Part 3 – Fapas® Food Microbiology scheme (FEPAS).

https://fapas.com/technical-documentation, accessed 24/03/2022.

meanings, and some common misconceptions, Anal. Methods, 2016, 8, 5553.

Chem., 78, No. 1, 145–196.

Table 1: Results and z-Scores for Lactic Acid Bacteria in Beef

laboratory number proficiency test

Lactic Acid Bacteria

result log₁₀ z-score

006 6100 3.8 -0.3

113 7.9E+3 3.9 0.1

136 6.58E+3 3.8 -0.2

137 5500 3.7 -0.5

153 9180 4.0 0.4

185 7.2E+3 3.9 0.0

208 8.6E+3 3.9 0.3

222 6200 3.8 -0.3

227 6.75 * 0.8 -12.1

232 5600 * 3.7 -0.5

z-scores outside |z| >2 are shown in bold, see Section 5