Proficiency Testing
Food Microbiology
April 2014
Laurence Nachin and Irina Boriak
NFA PT
Since 1981
Edition
Version 1 (2014-05-23)
Hans Lindmark, head of microbiology division, National Food Agency
Responsible for the scheme
Laurence Nachin, microbiologist, microbiology division, National Food Agency
PT April 2014 is registered as no 1120/2014 at the National Food Agency.
Proficiency Testing
Microbiology – Food
April 2014
Quantitative analyses
•
•
•
•
•
•
•
•
•
•
•
•
•
Aerobic microorganisms, 30 °C
Psychrotrophs
Enterobacteriaceae
Escherichia coli
Presumptive Bacillus cereus
Coagulase positive staphylococci
Lactic acid bacteria
Clostridium perfringens
Anaerobic sulphite reducing bacteria
Aerobic microorganisms in fish products, 20-25 ºC
H2S producing bacteria in fish products
Yeasts
Moulds
Laurence Nachin, Irina Boriak
National Food Agency, Microbiology Division, Box 622, SE-751 26 Uppsala, Sweden
Abbreviations
Media
BA
BcS
BP
BP+RPF
Chrom .
DG 18
DRBC
ISA
LTLSB
MPCA
MPN
MRS
MRS-aB
MRS-S
MYP
OGYE
PAB
PCA
SFP
TBX
TSA
TSC
VRB
VRBG
YGC
Blood Agar
Bacillus cereus Selective agar
Baird-Parker agar
Baird-Parker agar with Rabbit Plasma Fibrinogen
Chromogenic medium
Dichloran Glycerol agar
Dichloran Rose Bengal Chloramphenicol agar
Iron Sulphite Agar
Lactose-Tryptone-Lauryl Sulphate Broth
Milk Plate Count agar
Most Probable Number
de Man, Rogosa and Sharpe agar
de Man, Rogosa and Sharpe agar with amphotericin
de Man, Rogosa and Sharpe agar with sorbic acid
Mannitol egg Yolk Polymyxin agar / Mossel agar
Oxytetracycline Glucose Yeast Extract agar
Perfringens Agar Base
Plate Count Agar
Shahidi Ferguson Perfringens agar base
Tryptone Bile X-glucuronide agar
Trypticase Soy Agar
Tryptose Sulphite Cycloserine agar
Violet Red Bile agar
Violet Red Bile Glucose agar
Yeast extract Glucose Chloramphenicol agar
Organisations
ISO
International Organization for Standardization
NMKL
Nordic Committee for Food Analyses
SLV/NFA Livsmedelsverket/National Food Agency, Sweden
Contents
General information on results evaluation.............................................................. 4
Results of the PT round April 2014 ........................................................................ 5
- General outcome ................................................................................................ 5
- Aerobic microorganisms, 30°C.......................................................................... 6
- Psychrotrophs...................................................................................................... 7
- Enterobacteriaceae and Escherichia coli ............................................................ 7
- Presumptive Bacillus cereus ............................................................................... 9
- Coagulase positive staphylococci ..................................................................... 10
- Lactic acid bacteria ........................................................................................... 11
- Clostridium perfringens .................................................................................... 12
- Anaerobic sulphite reducing bacteria.. ............................................................. 12
- Aerobic microorganisms, 20-25 ºC................................................................... 13
- H2S producing bacteria in fish products ........................................................... 13
- Yeasts and moulds ............................................................................................ 15
Outcome of the results of individual laboratory – assessment .............................. 17
- Box plot ............................................................................................................ 18
Test material and quality control ........................................................................... 23
- Test material ..................................................................................................... 23
- Quality control of the mixtures ........................................................................ 24
References ............................................................................................................. 25
Annex 1: Results obtained by the participants
Annex 2: z-scores of all participants
General information on results evaluation
Statistical evaluation of the results
Highly deviating values that did not belong to a strictly normal distribution were identified as
statistical outliers (Grubbs’ test modified by Kelly (1)). In some cases, subjective adjustments
were made to set limits, based on knowledge of the mixture’s contents. Outliers and false
results were not included in the calculations of means and standard deviations. Results
reported as “>value” were excluded from the evaluation. Results reported as “<value” were
interpreted as being zero (negative result). All reported results are presented in Annex 1.
According to EN ISO/IEC 17043, for which the proficiency testing programme organised by
the National Food Agency is accredited since 2012, it is mandatory for the participating
laboratories to give method information for all analyses for which they report results. Method
information is sometimes difficult to interpret, e.g. many laboratories state a medium that is
not mentioned in the standard method. Therefore, in the following section, results have been
grouped according to the method or the medium used to perform the analysis.
Uncertainty of measurement for the assigned values
The uncertainty of measurement for an assigned value is calculated as the standard deviation
divided by the square root of the number of correct results (”standard error”). The assigned
value of evaluated parameters is the mean value of participants results.
Tables and figures legend
Tables
n
m
s
F
<
>
number of laboratory that performed the analysis
results mean value in log10 cfu/ml (false results and outliers excluded)
results standard deviation
number of false positive or false negative results
number of low outliers
number of high outliers
global results for the analysis
values discussed in the text
Figures
Histograms of all analytical results obtained for each mixture are presented. The mean value of the
analysis results is indicated in each histogram.
values within the interval of acceptance (Annex 1)
outliers
false negative results
*
values outside of the axis scale
4
PT Microbiology - Food April 2014
Results of the PT round April 2014
General outcome
Samples were sent to 199 laboratories, 46 in Sweden, 137 in other European countries, and 16
outside Europe. Results were reported from 188 laboratories, 81% provided at least one result
that received an annotation. In the previous round (April 2013) with similar analyses, the
proportion was 57 %.
Individual results for each analysis of the PT round are listed in annex 1 and are also available
on the website after logging in: www.slv.se/absint/index.aspx .
Table 1: Microorganisms in each mixture and % of deviating results (F%: false positive or false
negative, Out: outliers).
Mixture A
Mixture B
2%
5%
8%
% participants with
0 annotation
1 annotation
2 annotations
>2 annotations
Mixture C
7%
2%
30%
20%
25%
23%
67%
66%
45%
Pseudomonas aeruginosa
Staphylococcus aureus
Lactobacillus plantarum
Clostridium perfringens
Candida glabrata
Cladosporium cladosporioides
Enterobacter cloaceae
Bacillus cereus
Staphylococcus hyicus
Carnobacterium piscicola
Clostridium bifermentas
Shewanella putrefaciens
Zygosaccharomyces rouxii
Penicillium roqueforti
Escherichia coli
Bacillus thuringiensis
Staphylococcus saprophyticus
Shewanella putrefaciens
Analysis
Target
Target
Target
Aerob. microorg,
30 oC
Organisms
F%
Out
F%
Out
F%
Out
P. aeruginosa
S. aureus
L. plantarum
1
3
S. hyicus
C. piscicola
0
1
0
1
Psychrotroph
C.cladosporioides
-
-
S. hyicus
C. piscicola
0
15
-
15
0
Enterobacteriaceae
-
7
-
E. cloaceae
1
6
E. coli
1
5
E. coli
-
1
-
-
8
-
E. coli
18
3
Presump. B. cereus
-
4
-
B. cereus
2
9
B. thuringiensis
2
3
Coag. pos. Staph.
S. aureus
4
9
S. hyicus
-
-
(S. saprophyticus)
1
0
Lactic acid bacteria
L. plantarum
1
1
C. piscicola
53
1
(S. saprophyticus)
24
0
C. perfringens
C. perfringens
3
5
(C. bifermentas)
24
-
-
1
-
Anaerob. sulph. red
C. perfringens
4
3
C. bifermentas
3
6
-
3
-
Aerob. microorg. in
fish prod., 20-25 ºC
P. aeruginosa
S. aureus
L. plantarum
0
0
S. hyicus
C. piscicola
3
6
0
0
H2S producing bact.
in fish products
-
7
-
S. putrefaciens
17
3
S. putrefaciens
34
0
Yeasts
C. glabrata
1
6
Z. rouxii
45
0
-
1
-
Moulds
C.cladosporioides
9
4
P. roqueforti
5
2
-
2
-
S. saprophyticus
S. saprophyticus
- = no target organism or no value; (microorganism) = false positive
PT Microbiology - Food April 2014
5
Aerobic microorganisms, 30 °C
Mixture A
The colonies counted were mainly from the strains of Pseudomonas aeruginosa and
Lactobacillus plantarum present at the highest concentration in mixture A.
Mixture B
The colonies counted were mainly from the strains of Carnobacterium piscicola,
Staphylococcus hyicus, Bacillus cereus and Enterobacter cloaceae present at the highest
concentration in mixture B.
Mixture C
The colonies counted were mainly from the strain of Staphylococcus saprophyticus present at
the highest concentration in mixture C. Independently of the medium used, the results were
more spread than for the other mixtures.
Results of aerobic microorganisms analysis
Medium
Mixture A
m
s
4.60 0.16
4.57 0.16
4.68 0.15
4.62 0.12
4.57 0.20
n
174
101
34
19
8
Total
PCA
Petrifilm™
MPCA
TSA
F
1
0
1
0
0
<
4
2
1
0
0
Mixture B
m
s
4.66 0.18
4.65 0.17
4.70 0.19
4.64 0.23
4.61 0.11
> n
2 174
2 102
0 34
0 19
0
8
A
F
0
0
0
0
0
<
2
0
0
1
0
> n
0 173
0 100
0 34
0 19
0
8
Mixture C
m
s
4.55 0.28
4.55 0.27
4.56 0.25
4.55 0.30
4.48 0.31
F
0
0
0
0
0
<
2
0
0
1
0
A
60
60
4.6
↓
N of results
30
o
30
o
N of results
PCA
Petrifilm
MPCA
TSA
45
45
15
*
*
15
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
B
4
10
4,5
5
5,5
6
5
5,5
6
5
5,5
6
CFU per ml
B
80
80
4.7
↓
N of results
40
o
40
o
N of results
PCA
Petrifilm
MPCA
TSA
60
60
20
20
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
C
4
10
4,5
CFU per ml
C
60
60
4.6
↓
N of results
30
o
30
o
N of results
PCA
Petrifilm
MPCA
TSA
45
45
15
15
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
6
CFU per ml
2
2,5
3
3,5
log
4
10
4,5
CFU per ml
There is no differences in results depending on the medium chosen to perform the analysis.
6
PT Microbiology - Food April 2014
>
0
0
0
0
0
Psychrotrophic microorganisms
Mixture A
At NFA, the mould Cladosporium cladosporioides formed colonies in PCA after 10 days of
incubation at 6.5 °C. The colonies were however very small and a magnifying glass was used
for the enumeration. 11 of the 13 laboratories that performed the analysis reported a negative
result.
Due to the difficulty of the analysis, the results are not evaluated and therefore no z-scores are
calculated. Moreover, these results are not taken into account in the tables under the box plots.
Mixture B
Colonies from the same microorganisms than for the analysis of aerobic microorganisms at
30°C were counted.
Mixture C
At NFA, none of the strains present in mixture C formed colonies on PCA after 10 days of
incubation at 6.5°C.
Results of psychrotrophic microorganisms analysis
T°C
Mixture A
m
s
F
3.40 1.53 11
2.32
6
4.48
5
n
13
7
6
Total
6,5
>6,5
<
0
0
0
B
>
0
0
0
Mixture B
m
s
4.50 0.13
4.47 0.04
4.52 0.18
n
13
7
6
F
0
0
0
<
1
1
0
>
1
1
0
Mixture C
m
s
-
n
13
7
6
F
2
0
2
<
-
>
-
B
10
10
4.5
↓
6,5
8
N of results
6
4
o
o
N of results
8
>6,5
6
4
2
2
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
6
2
CFU per ml
2,5
3
3,5
log
4
10
4,5
5
5,5
6
CFU per ml
Only 13 laboratories performed this analysis, and although most of them used PCA as
medium, the time and temperature of incubation varied : 6.5°C / 10 days, 17°C / 20h + 7°C /
3 days, 20°C / 20h + 7°C / 3 days, 15°C / 7 days or 21°C / 24h. This variation reflects the
different definition that laboratories have of psychrotrophic microorganisms and makes the
statistical evaluation of the results quite difficult.
It should be noticed that the NMKL methods 86:2006 and 74:2000 have been replaced by the
NMKL method 86:2013 which prescribes the following incubation: 6.5°C / 10 days or 17°C /
24h + 7°C / 3 days.
Enterobacteriaceae and Escherichia coli
Mixture A
There was no target organism for these analyses in mixture A. At NFA, the strain of
Pseudomonas aeruginosa formed small atypical beige colonies on VRBG. This could explain
the 10 false positive results reported for the analysis of Enterobacteriaceae, especially as
seven of these laboratories did not perform any confirmation.
PT Microbiology - Food April 2014
7
Mixture B
The strain of Enterobacter cloaceae present in mixture B was only target organism for the
analysis of Enterobacteriaceae. Even though there was no target organism for the analysis of
E. coli, 10 false positive results were reported. At NFA E. cloaceae formed colonies on
TSA/VRB after 24h of incubation at 37°C, but not at 44°C. Moreover, unlike E. coli, E.
cloaceae does not produce indole from tryptophane.
Mixture C
Although a strain of E. coli was target organism for both analyses, 23 laboratories reported an
absence of E. coli in mixture C. Among them, 15 used Petrifilm™ E.coli/Coliform Count plate
which indicates that the strain was difficult to identify using this method (see below).
Results of Enterobacteriaceae analysis
Medium
n
146
112
27
Total
VRBG
Petrifilm™ Entero
Mixture A
m s F
- - 10
- - 8
- - 2
<
-
> n
- 147
- 113
- 27
B
Mixture B
m
s
3.67 0.15
3.67 0.15
3.70 0.11
F
2
2
0
<
1
1
0
Mixture C
m
s
3.09 0.12
3.08 0.12
3.14 0.09
> n
8 146
6 112
1 27
F
1
1
0
<
3
2
1
>
4
4
0
B
60
60
3.7
↓
VRBG
45
N of results
Petrifilm
30
o
30
o
N of results
45
15
*
*
15
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
C
4
10
4,5
5
5,5
6
CFU per ml
C
60
60
3.1
↓
VRBG
45
N of results
Petrifilm
30
o
30
o
N of results
45
15
*
*
15
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
4
10
4,5
5
5,5
6
CFU per ml
Most of the laboratories used VRBG plates or Petrifilm™ Enterobacteriaceae as medium and
similar average values were reported.
Results of E.coli analysis
Medium
Total
Petrifilm™ EC/CC
Petrifilm™ SEC
TSA/VRB
TBX
VRB
MPN-baserad
8
n
126
28
19
24
14
14
8
Mixture A
m s F
- - 1
- - 1
- - 0
- - 0
- - 0
- - 0
- - 0
<
-
PT Microbiology - Food April 2014
> n
- 126
- 28
- 19
- 24
- 14
- 14
8
Mixture B
m s F
- - 10
- - 6
- - 0
- - 0
- - 0
- - 0
- - 0
<
-
> n
- 125
- 28
- 20
- 23
- 14
- 14
7
Mixture C
m
s
F
3.10 0.16 23
3.14 0.08 15
3.11 0.24 1
3.11 0.08 0
3.02 0.16 2
3.16 0.09 1
3.09 0.28 2
<
2
0
0
0
1
1
0
>
2
1
0
0
0
0
0
C
C
50
50
3.1
↓
o
20
30
20
*
*
30
Petrifilm EC/CC
Petrifilm SEC
TSA / VRB
TBX
VRB
40
N of results
o
N of results
40
10
10
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
4
10
4,5
5
5,5
6
CFU per ml
At NFA, the E. coli strain present in mixture C formed typical colonies on TSA/VRB and
produced gas and indole in LTLSB after incubation at 44°C. Laboratories that used methods
based on these characteristics did not have problem with the analysis.
Other methods using for example Petrifilm™ or TBX are based on the detection of βglucuronidase, but previous trial performed at NFA showed that this E. coli strain has a weak
β-glucuronidase activity. However false negative results appeared essentially linked to the use
of Petrifilm™ EC/CC which were incubated at 35 or 37°C, while most laboratories using
Petrifilm™ SEC or TBX performed an incubation at 42 or 44°C. This suggests that the βglucuronidase activity of the E. coli strain is higher at 42-44°C and could explain the
difference of results depending on the method chosen.
Presumptive Bacillus cereus
Mixture A
Mixture A did not contain any strain belonging to the B. cereus group.
Mixture B
A strain of Bacillus cereus was target organism for the analysis.
Mixture C
A strain of Bacillus thuringiensis which belongs to the B. cereus group was target organism
for the analysis.
Results of presumptive B. cereus analysis
Medium
Mixture A
m s F
- - 5
- - 3
- - 1
- - 0
- - 0
- - 0
n
123
32
22
23
17
7
Total
BA+BcS
BA+MYP
BA
MYP
Chrom
<
-
> n
- 124
- 32
- 23
- 24
- 16
7
B
Mixture B
m
s
3.71 0.15
3.76 0.13
3.66 0.18
3.70 0.16
3.67 0.18
3.84 0.08
F
3
2
0
0
0
0
<
9
3
2
1
1
1
> n
2 124
0 31
1 23
0 24
0 17
0
7
Mixture C
m
s
3.16 0.25
3.21 0.20
3.09 0.28
3.09 0.26
3.09 0.36
3.34 0.09
F
3
0
0
1
0
0
<
3
0
1
0
0
1
>
1
0
1
0
0
0
B
30
50
3.7
↓
N of results
30
24
BA+BcS
BA+MYP
18
BA
MYP
12
Chrom
6
*
10
o
20
*
o
N of results
40
0
0
2
2,5
3
3,5
log
4
10
4,5
CFU per ml
5
5,5
6
2
2,5
3
3,5
log
4
10
4,5
5
5,5
6
CFU per ml
PT Microbiology - Food April 2014
9
C
C
30
50
3.2
↓
N of results
30
o
20
BA
18
MYP
Chrom
12
6
*
10
BA+BcS
BA+MYP
24
*
o
N of results
40
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
6
2
2,5
CFU per ml
3
3,5
log
4
10
4,5
5
5,5
6
CFU per ml
The results are more spread for mixture C than for mixture B with a tail of lower values that
cannot be linked to a specific medium or method. For both mixtures, results connected to the
use of chromogenic medium tend to be higher and less spread. The indicator dye revealing βglucosidase activity might facilitate the enumeration of colonies and therefore leads to higher
and more reproducible counts.
Coagulase-positive Staphylococci
Mixture A
A strain of Staphylococcus aureus was target organism for this analysis.
Mixture B
Mixture B contained a strain of Staphylococcus hyicus. The analysis was performed by 115
laboratories; 97 reported the absence of target organism.
The identification of coagulase positive staphylococci is traditionally based on the detection
of extracellular coagulase (tube coagulase test) or bound coagulase, also called clumping
factor (slide coagulase test, haemagglutination test). Other identification tests allow the
detection of protein A and/or polysaccharides also present on the bacterial cell surface (latex
agglutination test) or the detection of DNase production.
At NFA colonies of S. hyicus grown on Baird-Parker agar with RPF did not present any
precipitation zone. The strain was also negative for the coagulase test in tube. Therefore
negative results based on confirmation tests for coagulase activity should be considered as
correct.
Laboratories that counted colonies of coagulase positive staphylococci did not perform any
confirmation or used confirmation tests detecting the presence of DNase activity, protein A or
capsular polysaccharides. Therefore these results should also be considered as correct.
Considering the strain’s characteristics and the variability in interpretation depending on the
confirmation method used, the results are not evaluated and therefore no z-scores are
calculated. Moreover, these results are not taken into account in the tables under the box plots.
Mixture C
There was no target organism for this analysis in mixture C.
Results of coagulase-positive Staphylococci analysis
Mixture A
Mixture B*
Mixture C
n
m
s
F < > n
m
s
F < > n
m s F < >
Total
117 3.82 0.10 5 7 4 115 3.80 0.13 97 1 0 115 - - 1 - BP
73
3.82 0.11 2 6 2 70 3.78 0.19 65 1 0 70 - - 1 - BP+RPF
25
3.84 0.07 2 0 1 25 3.79
23 0 0 25 - - 0 - Petrifilm™
14
3.78 0.06 0 0 1 14 3.82 0.11 4 0 0 14 - - 0 - * = Results not evaluated. Negative and positive results are correct depending on the confirmation test used.
Medium
10
PT Microbiology - Food April 2014
Results for mixture B depending on the confirmation method
Test
Coagulase
Latex agglutination
DNase
n
53
22
8
m
3.87
3.79
s
0.03
0.11
A
F
53
18
1
<
1
0
>
0
0
A
60
60
BP
BP+RPF
Petrifilm
40
o
N of results
40
o
20
*
*
*
20
*
N of results
3.8
↓
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
4,5
5
5,5
6
CFU per ml
B
10
*
B
4
10
10
3.8
↓
BP
BP+RPF
Petrifilm
8
N of results
6
4
o
o
N of results
8
6
4
2
2
0
0
2
2,5
3
3,5
log
4
10
4,5
CFU per ml
5
5,5
6
2
2,5
3
3,5
log
4
10
4,5
5
5,5
6
CFU per ml
Without considering the negative results reported for mixture B, no results difference could be
seen depending on the medium used.
Lactic acid bacteria
Mixture A
A strain of Lactobacillus plantarum was target organism for this analysis.
Mixture B
Although a strain of Carnobacterium piscicola was target organism, 53% of the laboratories
that performed the analysis reported a false negative result. Carnobacteria are more sensitive
to low pH than other lactic acid bacteria. This characteristic could explain that all laboratories
that used MRS-S or Rogosa agar reported the absence of target organism for the analysis:
these two media have a pH of 5.7 and 5.4, respectively while MRS and MRS-aB have a pH of
6.2.
Mixture C
Mixture C did not contain any target organism for this analysis but at NFA, the strain of
Staphylococcus saprophyticus formed small colonies on MRS-aB after 5 days of incubation
in anaerobiosis at 25°C and previous trial showed that it also formed colonies on MRS. This
could explain the report of 17 false positive results. However unlike lactic acid bacteria, S.
saprophyticus is catalase positive. Catalase test is recommended in case of doubt in the
methods NMKL 140:2007 and ISO 15214:1998.
PT Microbiology - Food April 2014
11
Results of lactic acid bacteria analysis
Medium
Mixture A
m
s
F
4.08 0.20 1
4.08 0.20 1
3.98 0.26 0
4.15 0.09 0
4.14 0.24 0
n
72
45
10
7
6
Total
MRS
MRS-aB
MRS-S
Rogosa
<
1
0
1
0
0
> n
0 70
0 43
0 10
0 7
0 6
A
m
4.26
4.31
4.14
-
Mixture B
s
F
0.46 37
0.42 22
0.56 0
7
6
<
1
1
0
0
0
>
0
0
0
0
0
Mixture C
m s F
- - 17
- - 11
- - 2
- - 1
- - 0
n
71
43
10
7
6
<
-
>
-
A
30
30
MRS
MRS-S
MRS-aB
Rogosa
20
o
N of results
20
o
N of results
4.1
↓
10
*
*
10
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
4,5
5
5,5
6
CFU per ml
30
*
B
30
*
B
4
10
MRS
MRS-S
MRS-aB
Rogosa
20
o
N of results
20
o
N of results
4.3
↓
10
10
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
2
6
2,5
3
3,5
log
CFU per ml
4
10
4,5
5
5,5
6
CFU per ml
The enumeration of L. plantarum in mixture A did not cause any difficulties and all media led
to similar results. For mixture B, results are very spread independently of the medium used,
MRS or MRS-aB. This can be due to the bacteria’s sensitivity to lower pH if pH media were
not adjusted.
C. perfringens and anaerobic sulphite-reducing bacteria
Mixture A
Mixture A contained a strain of C. perfringens that was target organism for both analyses.
Mixture B
Mixture B contained a strain of Clostridium bifermentas that was only target organism for the
analysis of anaerobic sulphite-reducing bacteria. C. bifermentas forms colonies on TSC plates
that can be differentiated from C. perfringens in the confirmation steps of the analysis. Unlike
C. perfringens, C. bifermentas is motile.
Mixture C
Mixture C did not contain any target organisms for these analyses.
Results of C. perfringens analysis
Method
Total
NMKL 95:2009
EN ISO 7937:2004
12
n
64
39
16
Mixture A
m
s
F
2.75 0.22 2
2.75 0.19 2
2.76 0.28 0
PT Microbiology - Food April 2014
<
1
0
1
> n
2 62
2 37
0 16
Mixture B
m s F
- - 15
- - 6
- - 3
<
-
>
-
n
64
38
16
Mixture C
m s F <
- - 1 - - 0 - - 0 -
>
-
A
A
20
20
2.8
↓
NMKL
15
N of results
ISO
10
5
*
5
*
o
10
o
N of results
15
0
0
1
1,5
2
2,5
log
3
10
3,5
4
4,5
1
5
1,5
2
2,5
log
CFU per ml
3
10
3,5
4
4,5
5
CFU per ml
Almost all laboratories used TSC medium and the method NMKL 95:2009 or EN ISO
7937:2004 which led to similar results.
Results of anaerobic sulphite-reducing bacteria analysis
Medium
Mixture A
m
s
F
2.73 0.28 3
2.68 0.29 3
2.72 0.13 0
2.78 0.30 0
2.89 0.37 0
n
67
36
10
11
7
Total
ISA
TSC
SFP
PAB
<
2
2
0
0
0
A
>
0
0
0
0
0
n
67
36
11
10
7
Mixture B
m
s
F
3.72 0.22 2
3.69 0.26 1
3.71 0.08 0
3.72 0.20 1
3.84 0.21 0
<
4
4
0
0
0
>
0
0
0
0
0
n
68
36
11
11
7
Mixture C
m
s
F
2
2
0
0
0
<
-
>
-
A
20
20
2.7
↓
N of results
10
5
*
5
*
o
10
o
N of results
ISA
TSC
SFP
PAB
15
15
0
0
1
1,5
2
2,5
log
3
10
3,5
4
4,5
1
5
1,5
2
2,5
log
CFU per ml
B
3
10
3,5
4
4,5
5
4
4,5
5
CFU per ml
B
20
20
3.7
↓
N of results
10
5
*
5
*
o
10
o
N of results
ISA
TSC
SFP
PAB
15
15
0
0
1
1,5
2
2,5
log
3
10
3,5
CFU per ml
4
4,5
5
1
1,5
2
2,5
log
3
10
3,5
CFU per ml
Almost all laboratories used the method NMKL 56:2008 or ISO 15213:2003. Even though
both methods prescribe the use of ISA as medium, many laboratories performed the analysis
with another medium like TSC or SFP which are selective. Therefore the detection of
anaerobic sulfite bacteria other than clostridia could be missed with these media.
Aerobic microorganisms and H2S producing bacteria in fish products
Mixture A
Colonies counted for the analysis of aerobic microorganisms were mainly from the strains of
P. aeruginosa and L. plantarum. Mixture A did not contain any H2S producing bacteria.
PT Microbiology - Food April 2014
13
Mixture B
C. piscicola, S. hyicus, B. cereus and E. cloaceae formed the colonies counted for the analysis
of aerobic microorganisms. A strain of Shewanella putrefaciens was target organism for the
analysis of H2S producing bacteria.
Mixture C
Colonies of S. saprophyticus were counted for the analysis of aerobic microorganisms.
Even though mixtures C and B contained the same strain of Shewanella putrefasciens at a
similar concentration, here one third of the laboratories reported a false negative result for the
analysis of H2S producing bacteria. This can be due to the background flora of the mixture
that affected the growth of S putrefaciens: at NFA, colonies were very small on Iron agar and
were counted using a magnifying glass.
Results of aerobic microorganisms in fish products analysis
Method
Mixture A
m
s
F
4.57 0.17 0
n
33
Total
< > n
0 0 32
Mixture B
m
s
F
4.54 0.10 1
Mixture C
m
s
F < >
4.44 0.30 0 0 0
< > n
1 1 32
Results of H2S producing bacteria in fish products analysis
Method
Mixture A
m s F <
- 0 -
n
30
Total
>
-
n
29
Mixture B
m
s
F <
1.46 0.41 5 0
Aerobic microorganisms 20-25°C
A
>
1
n
29
Mixture C
m
s
F
1.42 0.50 10
< >
0 0
H2S producing bacteria
A
15
10
o
N of results
4.6
↓
5
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
6
CFU per ml
B
B
10
15
1.5
↓
8
o
N of results
10
o
N of results
4.5
↓
5
6
4
*
2
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
0
6
0,5
1
1,5
log
CFU per ml
C
2
10
2,5
3
3,5
4
3
3,5
4
CFU per ml
C
10
15
1.4
↓
8
o
N of results
10
o
N of results
4.4
↓
5
6
4
2
0
0
2
2,5
3
3,5
log
4
10
4,5
5
5,5
6
CFU per ml
0
0,5
1
1,5
log
2
10
2,5
CFU per ml
The 30 laboratories that performed both analyses all used Iron agar as medium and 26 the
method NMKL 184:2006, therefore no distribution of results according to medium or method
is presented here.
14
PT Microbiology - Food April 2014
Yeasts and moulds
Mixture A
A strain of Candida glabrata and Cladosporium cladosporioides were target organism for the
analysis of yeasts and moulds, respectively. Thirteen laboratories reported the absence of
moulds in mixture A, but no correlation with the method and/or medium used could be seen.
Mixture B
A strain of Zygosaccharomyces ruoxii was target organism for the analysis of yeasts. The
results are widely spread without forming a main peak. At NFA, we observed that this yeast
strain formed less and smaller colonies on DRBC than DG18, which is in line with the results
of the proficiency testing. The mixture contained also a strain of Penicillium roquefortii,
target organism for the analysis of moulds; the colonies of which could make the reading of
yeasts colonies difficult. This could partly explain the fact that 45% of the laboratories that
performed the yeasts analysis reported a false negative result.
Mixture C
Mixture C did not contain any target organisms for these analyses.
Results of yeasts analysis
Medium
Mixture A
m
s
2.43 0.31
2.50 0.39
2.37 0.27
2.43 0.25
2.38 0.35
2.34 0.16
2.52 0.36
n
156
44
23
20
18
13
9
Total
YGC
DRBC/DG18
DG18
DRBC
Petrifilm™ YM
OGYE
F
2
2
0
0
0
0
-
<
1
1
0
0
0
0
-
A
> n
9 152
2 41
0 23
0 20
2 18
1 13
1
9
Mixture B
m
s
F
1.51 0.50 69
0.71 0.5 20
1.88 0.52 11
1.80 0.32 3
0.91 0.21 13
1.65 0.45 7
1.35 0.5
1
<
0
0
0
0
0
0
0
> n
0 151
0 41
0 22
0 20
0 18
0 13
0
9
Mixture C
m s F
- - 2
- - 2
- - 0
- - 0
- - 0
- - 0
- - 0
<
0
-
>
0
-
A
50
60
2.4
↓
N of results
40
o
30
20
30
20
*
10
*
10
YGC
DRBC/DG18
DG18
DRBC
OGYE
Petrifilm
40
o
N of results
50
0
0
1
1,5
2
2,5
log
3
10
3,5
4
4,5
1
5
1,5
2
2,5
log
CFU per ml
B
3
10
3,5
4
4,5
5
CFU per ml
B
20
*
20
1.5
↓
N of results
10
o
10
o
N of results
YGC
DRBC/DG18
DG18
DRBC
OGYE
Petrifilm
15
15
5
5
0
0
0
0,5
1
1,5
log
2
10
2,5
CFU per ml
3
3,5
4
0
0,5
1
1,5
log
2
10
2,5
3
3,5
4
CFU per ml
The results of mixture A analysis form a major peak with a tail of higher values but they
cannot be linked to any medium or method. For mixture B, results obtained with the use of
YGC or DRBC only were lower while those obtained with DG18 were higher than average.
DG18 contains glycerol and is recommended for the analysis of products with a water activity
lower than 0.95. This medium might be more adapted for the growth of Z. rouxii that is
known to have a high tolerance to osmotic stress.
PT Microbiology - Food April 2014
15
Results of moulds analysis
Medium
Mixture A
m
s
F
2.30 0.28 13
2.16 0.37 4
2.33 0.23 1
2.41 0.18 1
2.34 0.19 1
2.28 0.28 2
2.51 0.25 0
n
151
43
25
20
17
11
8
Total
YGC
DRBC/DG18
DG18
DRBC
Petrifilm™ YM
OGYE
<
2
2
0
0
0
0
0
A
Mixture B
m
s
2.01 0.38
1.95 0.38
2.11 0.35
2.01 0.43
2.13 0.24
1.82 0.40
2.13 0.48
> n
4 152
1 44
0 25
1 20
0 17
0 11
0
8
F
8
3
0
0
1
1
0
<
0
0
0
0
0
0
0
> n
3 149
1 41
0 24
0 20
1 17
0 11
0
8
Mixture C
m s F
- - 3
- - 0
- - 0
- - 1
- - 1
- - 0
- - 0
<
-
>
-
A
40
40
2.3
↓
N of results
20
*
o
*
20
o
N of results
YGC
DRBC/DG18
DG18
DRBC
OGYE
Petrifilm
30
30
10
10
0
0
1
1,5
2
2,5
log
3
10
3,5
4
4,5
1
5
1,5
2
2,5
log
CFU per ml
B
3
10
3,5
4
4,5
5
CFU per ml
B
40
40
2.0
↓
N of results
20
*
o
*
20
o
N of results
YGC
DRBC/DG18
DG18
DRBC
OGYE
Petrifilm
30
30
10
10
0
0
1
1,5
2
2,5
log
3
10
3,5
4
4,5
5
CFU per ml
1
1,5
2
2,5
log
3
10
3,5
4
4,5
5
CFU per ml
For mixture A, results of the moulds analysis form a major peak around 2.4 and a minor peak
of lower values centered round 1.7 linked mainly to the use of YGC. The values obtained for
mixture B are more spread, forming a wide peak, but no correlation between results and
medium can be seen.
16
PT Microbiology - Food April 2014
Outcome of the results of individual laboratory - assessment
In order to allow comparison of the results from different analyses and mixtures, all the
results of the analyses were transformed into standard values (z-scores). For quantitative
analyses, a z-score is either positive or negative, depending on whether the individual result is
higher or lower than the mean value calculated from all laboratory results for each analysis.
For qualitative analyses, a z-score of zero is attributed for a correct answer. The z-scores
obtained, which are listed in Annex 2, can be used as a tool by laboratories when following up
on the results.
All the results from each laboratory – outliers included and false results excluded – were
compiled into a box plot based on their z-scores. The smaller and more centred round zero the
box of a laboratory is, the closer its results are to the general mean values calculated for all
laboratory results.
The laboratories were not grouped or ranked based on their results. However, for each
laboratory, the numbers of false results and outliers are presented below the box plots. These
results are also highlighted in Annex 1, where all the reported results are listed, and the
minimum and maximum accepted values for each analysis are stated.
Information on the results processing and recommendations for follow-up work are given in
the Scheme Protocol (2). Samples for follow-up can be ordered, free of charge via our
website:www.slv.se/pt_extra
Box plots and numbers of deviating results for each laboratory
- The plots are based on the laboratory results from all analyses transformed into z-scores
calculated according to the formula: z = (x-m)/s, where x is the result of the individual
laboratory, m is the mean of the results of all participating laboratories, and s is the
standard deviation.
- Correct results for quantitative analyses without target organism and for qualitative
analyses generate a z-value of 0.
- The laboratory median value is illustrated by a horizontal red line in the box.
- The box includes 50 % of a laboratory’s results (25 % of the results above the median and
25 % of the results below the median). The remaining 50 % are illustrated by lines and
circles outside the box.
- Very deviating results are represented by circles and are calculated as follow: the lowest
result in the box − 1.5 × (the highest result in the box − the lowest result in the box) or the
highest result in the box + 1.5 × (the highest result in the box − the lowest result in the
box). z-scores higher than +4 and less than −4 are positioned at +4 and −4, respectively,
in the plot.
- The background is divided by lines and shaded fields to indicate ranges in order to
simplify location of laboratory results.
PT Microbiology - Food April 2014
17
4
z-score
2
0
-2
1081
1149
1254
1290
1594
1970
2035
2058
2072
2324
2344
2386
2402
2459
2637
2704
2720
2745
2764
Lab no
1000
-4
No. of results
37
-
17
31
22
24
33
11
18
23
20
26
8
12
13
26
19
-
17
20
False positive
-
-
-
-
-
1
-
-
2
2
2
1
-
1
1
-
-
-
-
-
False negative
-
-
3
1
1
1
1
1
1
1
1
-
-
2
-
3
1
-
-
1
Low outliers
1
-
-
-
-
-
-
-
-
-
4
-
-
-
-
-
1
-
-
-
High outliers
-
-
-
-
-
-
1
-
-
1
-
1
-
1
2
-
-
-
-
-
4
z-score
2
0
-2
2842
2920
2941
3055
3126
3159
3225
3243
3305
3347
3457
3543
3587
3588
3595
3626
3831
3925
4047
4050
-4
No. of results
9
12
14
14
12
24
14
6
27
13
22
17
22
27
24
17
14
4
20
17
False positive
-
-
-
1
-
1
-
-
-
1
-
-
-
1
-
-
1
-
-
-
False negative
3
-
-
-
2
1
1
-
1
1
1
-
1
1
-
-
-
2
-
1
Low outliers
1
-
-
-
-
-
-
2
-
-
-
-
1
-
-
-
-
-
-
-
High outliers
-
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
-
-
-
Lab no
18
PT Microbiology - Food April 2014
4
z-score
2
0
-2
4064
4100
4153
4171
4246
4278
4288
4305
4339
4352
4400
4538
4557
4562
4586
4635
4664
4713
4817
4840
-4
No. of results
6
29
32
20
11
14
25
18
34
22
13
14
7
26
-
22
14
-
20
14
False positive
-
-
-
-
2
-
1
-
-
1
-
1
-
-
-
-
-
-
-
2
False negative
-
3
-
1
1
1
-
1
1
4
2
2
1
-
-
1
3
-
-
1
Low outliers
-
-
-
-
-
-
1
-
-
-
1
-
1
-
-
-
-
-
-
2
High outliers
-
-
-
-
-
1
-
-
-
-
1
-
-
-
-
-
-
-
-
-
Lab no
4
z-score
2
0
-2
Lab no
4873
4889
4951
4955
4980
4998
5018
5100
5119
5120
5162
5188
5197
5200
5201
5204
5220
5250
5304
5329
-4
No. of results
12
28
14
29
16
9
27
12
7
33
14
-
15
21
14
27
8
13
17
18
False positive
-
-
1
-
-
-
-
-
-
1
-
-
1
-
-
-
-
-
-
-
False negative
-
1
-
-
1
-
1
3
2
1
1
-
4
1
-
1
1
2
-
2
Low outliers
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
High outliers
-
-
-
-
-
-
1
1
-
-
1
-
-
1
-
-
-
-
-
-
PT Microbiology - Food April 2014
19
4
z-score
2
0
-2
Lab no
5333
5338
5352
5380
5545
5553
5615
5701
5774
5801
5808
5883
5993
6109
6175
6224
6232
6253
6343
6352
-4
No. of results
22
9
22
14
8
16
29
3
6
13
12
23
7
17
9
9
6
23
21
18
False positive
-
-
-
-
-
-
3
-
-
1
-
-
-
-
-
-
-
-
1
2
False negative
1
-
1
-
-
-
5
-
-
1
3
-
2
1
-
-
-
-
1
3
Low outliers
1
-
1
-
-
-
-
-
-
2
2
-
-
-
-
-
-
-
-
-
High outliers
-
1
-
-
1
-
-
-
-
-
-
-
-
-
-
-
1
-
-
-
4
z-score
2
0
-2
Lab no
6368
6456
6490
6594
6628
6647
6658
6686
6707
6728
6730
6762
6852
6944
6958
6971
7024
7096
7182
7207
-4
No. of results
23
25
20
-
8
12
14
21
29
4
17
9
-
21
13
14
15
15
16
17
False positive
-
-
-
-
-
-
1
1
-
-
2
-
-
2
1
-
-
-
2
-
False negative
3
-
-
-
1
-
-
1
2
1
1
-
-
-
1
1
-
2
-
1
Low outliers
-
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
-
-
-
High outliers
-
-
-
-
-
-
2
1
1
-
-
-
-
-
3
-
-
-
-
-
20
PT Microbiology - Food April 2014
4
z-score
2
0
-2
-
32
21
7
-
6
22
22
7828
7728
12
16
18
11
1
False positive
-
1
-
-
-
-
-
-
-
-
1
1
1
-
-
-
-
-
-
False negative
1
-
1
-
-
1
2
1
-
-
-
1
-
-
2
1
1
2
2
-
Low outliers
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
2
-
-
-
-
High outliers
-
-
-
-
-
-
1
-
-
-
-
-
-
-
-
-
-
-
-
-
8523
7688
25
7825
7655
14
7750
7627
22
7617
19
7596
7330
14
7564
7282
28
7543
7253
17
7449
7248
8
7438
7242
No. of results
7334
Lab no
7232
-4
4
z-score
2
0
-2
7876
7906
7930
7940
7962
8066
8068
8105
8180
8255
8260
8313
8333
8352
8380
8397
8428
8430
8435
-4
No. of results
16
16
14
3
20
15
27
11
24
27
25
20
20
25
29
27
26
16
21
8
False positive
3
1
-
-
-
-
-
2
-
-
-
-
-
-
-
1
2
-
2
1
Lab no
False negative
4
3
1
-
-
2
2
1
2
2
1
3
1
1
-
1
1
4
-
-
Low outliers
-
-
-
-
1
-
-
-
-
-
1
-
-
1
1
-
-
-
-
1
High outliers
-
-
-
-
-
-
-
1
1
-
-
-
-
-
1
-
-
1
-
-
PT Microbiology - Food April 2014
21
4
z-score
2
0
-2
8528
8529
8568
8626
8628
8657
8734
8742
8756
8766
8891
8909
8918
8955
8961
9002
9003
9034
9051
9217
-4
No. of results
14
28
-
11
33
12
13
21
18
22
18
-
23
27
15
25
15
12
16
15
False positive
-
-
-
1
-
-
1
1
-
-
-
-
-
-
-
-
1
-
-
-
False negative
1
1
-
-
2
-
1
1
2
1
2
-
3
-
-
1
1
2
1
3
Low outliers
-
-
-
-
-
-
1
-
4
-
1
-
-
1
-
-
1
-
-
-
High outliers
7
-
-
-
1
1
-
-
-
-
-
-
-
-
1
-
1
-
1
-
Lab no
Falsknegativa ?
4
z-score
2
0
-2
9408
9429
9436
9441
9451
9453
9512
9555
9559
9569
9662
9747
9783
9853
9886
9890
9903
9923
9950
-4
No. of results
12
29
28
37
23
18
11
22
22
35
27
13
3
16
29
22
25
17
13
False positive
-
1
1
-
-
-
-
1
2
-
1
-
-
-
2
-
-
1
-
False negative
-
1
2
-
-
2
1
-
2
-
1
2
-
1
-
1
-
2
2
Low outliers
-
-
-
1
1
-
-
-
-
1
1
1
-
1
-
-
2
-
-
High outliers
-
-
-
2
-
-
-
-
-
1
-
-
-
-
1
-
-
-
-
Lab no
22
PT Microbiology - Food April 2014
Test material and quality control
Test material
Each laboratory received three freeze-dried microbial mixtures designated A-C. The
manufactured test material was freeze-dried in portions of 0.5 ml in vials, as described by
Peterz and Steneryd (3). Before analysing the samples, the contents of each vial had to be
dissolved in 254 ml of diluent. The organisms present in the mixtures are listed in Table 2.
Table 2. Microorganisms present in mixture A-C supplied to participants
Mixture 1
Microorganism
Strain no.
Pseudomonas aeruginosa
Staphylococcus aureus
Lactobacillus plantarum
Clostridium perfringens
Candida glabrata
Cladosporium cladosporioides
SLV- 429
SLV- 280
SLV- 475
SLV- 442
SLV- 052
SLV- 488
B
Enterobacter cloaceae
Bacillus cereus
Shewanella putrefaciens
Staphylococcus hyicus
Carnobacterium piscicola
Clostridium bifermentas
Zygosaccharomyces ruoxii
Penicillium roquefortii
SLV- 011
SLV- 516
SLV- 520
SLV- 546
SLV- 519
SLV- 009
SLV- 434
SLV- 510
C
Staphylococcus saprophyticus
Escherichia coli
Bacillus thuringiensis
Shewanella putrefaciens
SLV- 013
SLV- 295
SLV- 564
SLV- 520
A
1
The links between the mixtures and the randomised sample numbers are shown in annex 1
PT Microbiology - Food April 2014
23
Quality control of the mixtures
It is essential to have aliquots of homogeneous mixture and equal volume in all vials in order
to allow comparison of all freeze-dried samples from one mixture. Quality control was
performed in conjunction with manufacturing of the mixtures according to Scheme Protocol
(2). The results are presented in Table 3. Homogeneity requires that the standard deviation
and the difference between the highest and lowest value of results from 10 samples analysed
do not exceed 0.15 log10 units and 0.5 log10 units, respectively.
Table 3. Concentration mean (m) and standard deviation (s) from analyses of 10 randomly
selected vials per mixture, expressed in log10 cfu (colony forming units) per ml of sample.
A
Analysis and method
B
m
s
Aerobic microorganisms, 30 ºC
NMKL method no. 86
4.76
0.06
Psychotrophic microorganisms
NMKL method no. 83
2,40
Enterobacteriaceae
NMKL method no. 144
m
s
4.69 0.07
4.52
0.10
0,13
4.52 0.07
-
-
-
-
3.74 0.08
3.20
0.05
Escherichia coli
NMKL method no. 125
-
-
3.22
0.06
Presumptive Bacillus cereus
NMKL method no. 67
-
-
3.73 0.05
3.26
0.09
Coagulase-positive staphylococci
NMKL method no. 66
3.91
0.03
4.00* 0.03*
-
-
Lactic acid bacteria
NMKL method no. 140
4.14
0.05
4.39 0.08
-
-
Clostridium perfringens
NMKL method no. 95
2.57
0.08
-
-
Anaerobic sulphite-reducing bacteria
NMKL method no. 56
2.80
0.05
3.76 0.06
-
-
Aerobic microorganisms in fish products
4.77
NMKL method no. 184. JA
0.06
4.72 0.07
4.52
0.08
-
-
1.57 0.11
2.23
0.08
Yeasts
NMKL method no. 98. DG18
2.35
0.10
2.57 0.09
-
-
Moulds
NMKL method no. 98. DG18
2.58
0.06
2.40 0.14
-
-
H2S-producing bacteria in fish products
NMKL method no 184. JA
–
*
24
No target organism
Count of colonies without precipitation halo on BP+RPF
PT Microbiology - Food April 2014
m
C
-
s
-
References
1.
Kelly. K. 1990. Outlier detection in collaborative studies. J. Assoc. Off. Anal. Chem.
73:58-64.
2.
Anonymous. 2012. Protocol. Microbiology. Drinking Water & Food. The National Food
Agency.
3.
Peterz. M. Steneryd. A.C. 1993. Freeze-dried mixed cultures as reference samples in
quantitative and qualitative microbiological examinations of food. J. Appl. Bacteriol.
74:143-148.
PT Microbiology - Food April 2014
25
Annex 1
Results of the participating laboratories - April 2014
All results are expressed in log10 cfu per ml sample.
Results reported as "<value" have been regarded as zero (negative). Results reported as " > value" are exluded of the calculations.
A dash in the table indicates that the analysis was not performed.
Outliers and false results are highlighted and summarized for each analysis at the end of the table.
Results from the analyses of psychrotrophs in mixture A and coagulase positive staphylococci in mixture B are not included in the calculation of z-values (Annex 2) or
o
Vial
Lab n
Aerobic
microorganisms 30°C
A B C
1000
1081
1149
1254
1290
1594
1970
2035
2058
2072
2324
2344
2386
2402
2459
2637
2704
2720
2745
2764
2842
2920
2941
3055
3126
3159
3225
3243
3305
3347
3457
3543
3587
3588
3595
3626
3831
3925
4047
4050
4064
4100
4153
4171
4246
4278
m
s
2
3
2
3
3
1
3
2
3
3
3
1
3
2
2
3
1
2
3
1
2
2
3
1
1
1
2
2
1
3
3
3
2
1
2
2
3
2
2
3
3
3
1
3
2
2
1
1
1
2
2
2
2
3
1
2
1
3
1
3
3
1
3
1
2
3
1
1
1
3
3
3
3
1
3
1
2
1
3
3
3
1
2
3
1
2
1
1
2
1
1
1
3
2
3
1
1
3
1
1
2
1
2
2
2
1
1
2
2
3
1
2
3
3
2
2
2
2
1
3
2
2
1
2
1
2
1
3
1
1
3
1
2
2
3
2
3
3
A
B
4.74
4.59
4.59
4.52
4.66
4.58
4.48
4.4
4.54
4.49
4.76
4.78
4.74
4.8
4.79
4.62
4.62
4.63
4.57
4.67
4.75
4.83
4.29
4.44
4.6
4.57
4.6
4.43
4.64
4.54
4.55
4.26
4.47
4.72
4.55
4.52
4.64
4.55
4.51
4.33
5.25
4.597
0.162
4.68
4.66
4.65
4.74
4.67
5.15
4.53
4.25
4.59
5
4.69
5.08
4.72
4.7
4.69
4.8
4.58
4.53
4.6
4.59
4.62
4.63
4.61
2.8
4.57
4.66
4.77
4.34
4.76
4.69
4.58
4.52
4.47
4.77
4.67
4.62
4.67
4.55
4.48
4.3
4.46
4.658
0.178
C
Psychotrophic
microorganisms
A
B
4.42 2.32 4.46
4.24
4.33
5
4.85
4.63
<1 4.33
4.87
4.53
4.47
4.45
4.6
5
4.77
4.4
4.83
4.75
4.15
4.36
4.22
4.71
4.97
4.63
4.33
4.66
4.45
4.13
4.04
4.35
4.3
4.58
4.01
4.7
4.62
4.7
4.54
4.79
4.84
4.42
3.92
3.99
4.546
4.495
0.277
0.129
Enterobacteriaceae
C
A
B
0
<1
0
0
0
<1
<1
<1
<1
<1
0
0
<1
<1
<1
<1
<1
<1
0
4.01
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
0
<1
0
<
0
0
3.74
3.64
3.53
3.53
3.81
3.73
3.6
3.75
4.45
4.38
3.6
4.08
4.06
3.66
3.62
3.71
3.72
3.67
3.76
2.89
3.65
3.34
3.77
3.74
3.53
3.86
3.62
3.84
3.78
3.83
3.66
3.63
3.48
3.77
3.48
3.55
3.672
0.148
C
Escherichia coli
A
B
C
Presumptive Bacillus
cereus
A
B
C
Coagulase-positive
staphylococci
A
3.06
0
0 3.07
0 3.83 3.32 3.86
3.22
<1 <1
<1 3.75 <1
3.82
<1
3.18
<1 <1 3.14 <1 3.74
3
3.74
3.23
<1 <1 3.15 <1 3.68 3.38 3.76
3.15
<1
1 3.18 <1 3.85 3.28 3.77
3.2
<1 <1 3.11 <1 4.04 3.59 3.95
<1 <1 3.2
<1 <1 3.66 <1 3.77 2.77
2.95
0
0 2.64
0 3.54 2.92 3.74
2.85
0
0 3.19 3.6 2.63 2.12 3.36
3.11
<1 <1 3.11 <1 3.69 3.23 3.71
3.83
3.11
0 4.1 3.15
<0,1 <0,1 3.15 <0,1 3.79 3.29 3.88
3
<1 <1
3
<1 3.7
3.1
3.9
3.11
<1 <1
<1
3.08 3.72
<1
3
3.17
<1 <1 3.02 <1 3.89 3.52 3.98
3.08
<1 3.88 3.34
<2 2.89 2.75
3.24
0
0 3.22
3.17
3.3
3.76 3.17 3.79
3.11
<1 3.8 3.33
<1 <1
<1
3.76
3.04
<1 3.7 3.26 <1 3.78
3
3.84
3.08
<1 3.59 3.11
3.09
3.08
<1 <1 3.2
<1 3.64 3.08
3.7
3.11
<1 3.64 3.28
2.99
3.74
3.21
<1 3.52 3.03 3.93
3.04
<1 3.58 2.61 3.74
3.16
<1 <1 3.25 4.5 3.76 3.18 3.87
3.14
<1 <1 3.07 <1 3.78 2.97 3.81
2.97
<1 <1 3.09 <1 3.8 3.14 3.88
0 3.4 2.96
3.13
<1 <1 3.19 <1 3.69 3.33
3.8
2.91
<1 3.71 3.34
3.25
2.84
<1 <1
<1
<1 3.82 3.34 3.88
3.19
0
0 3.15
0 3.82 3.15 3.73
2.9
<1 3.88 3.4
2.92
0
0
0
3.69
3.02
< 3.58 2.79
3.091
0
0 3.102 0 3.714 3.155 3.818
0.119
0
0 0.161 0 0.152 0.253 0.095
B
C
Lactic acid bacteria
A
0
0
4.46
<1
<1
<1
<1 4.18
<1
<1
<1
<1
<1
<1 4.43
4.1
4.19
0
0
0
0
3.97
<1
<1 4.41
3.95 <1
3.8 <0,1
<1
<1
4
<1
<1
<1
<1
3.97
3.88
3.95
3.89 <1
<1
<1
<1
<1
4.09
<1
<1 3.95
<1
<1
<1
<1
<1
<1 4.29
<1
<1
<2
<1
3.9
3.76 <1
4.1
<1
<1
<1
0
0
3.79
4.28
3.18 2.92 3.81
0 4.081
0 0.198
Clostridium
perfringens
Anaerobic sulphitereducing bacteria
Aerobic m.o. in fish
products, 20-25°C
B
C
A
B
C
A
B
C
A
B
C
4.66
<2
4.43
<2
4.49
4.01
<1
<2
<2
<2
<2
<2
4.22
<1
4.52
5.22
<3
4.2
4.265
0.457
0
<2
<2
<2
3.9
3.2
<1
<2
<2
<2
2
<2
<2
0
<1
<1
0
<3
3.9
0
0
2.92
2.83
2.57
2.96
2.7
2.61
2.5
2.74
2.7
2.89
2.65
2.68
1.45
2.6
2.7
2.71
2.754
0.224
0
0
<1
<1
<1
3.77
3.6
3.58
<1
<0
<1
<1
0
<1
<2
0
0
0
0
0
<1
<1
<1
0
0
<1
<1
<0
<1
<1
<1
0
<1
<1
0
0
0
2.78
2.94
2.83
2.7
2.64
2.81
2.5
2.85
2.63
2.65
2.48
2.76
2.51
2.63
<1
2.85
2.59
2.78
2.730
0.279
2.3
3.85
3.3
3.9
3.64
3.48
<1
3.7
3.92
3
3.41
3.45
3.67
3.81
3.74
<1
3.48
3.72
3.85
3.717
0.218
0
0
<1
<1
<1
<1
<1
<1
0
<1
0
<1
<1
0
<1
<1
<1
0
<1
0
0
4.86
4.58
4.6
4.45
4.62
4.77
4.6
4.47
4.75
4.571
0.172
4.48
4.61
5.11
4.5
4.66
4.6
4.62
4.38
4.6
4.539
0.101
4.23
4.29
4.66
4.53
4.81
4.49
4.15
4.77
4.442
0.302
H2S producing
bacteria
A
B
C
0
1.3 1.82
0
1.26 1.43
0
0.7
0.7
<1 1.54 1.85
<1 1.23 1.2
<2 1.81
<1 1.74 0.9
<1 0.85 0.95
0
1.76 1.92
0 1.463 1.419
0 0.405 0.495
Yeasts
A
2.36
2.29
2.38
2.26
2.45
2.45
2.44
2.34
3.17
2.36
1.38
3.72
2.3
2.18
2.41
2.3
3.44
2.42
2.4
2.83
2.3
2.32
2.59
1.99
2.41
4.01
2.28
2.1
2.38
2.41
2.32
2.32
2.22
2.429
0.311
B
o
Moulds
C
2.28
0
1.98 <1
0.78
0
<1
<1
0
0
<1
<1
0
0
0
0
0
0
1.48 <1
<1
<1
>4,18 >4,18
<1
<1
1.04 <1
<2
<2
1.15 <1
<1
<1
<1
<1
<1
<1
<1
<1
1.51 <1
1.26 <1
<1
<1
1.46
0
1
<1
0.74
0
1
<1
0.95 <1
<1
<1
0.48
0
1.9 <1
<
<
1.524 0
0.505 0
A
2.5
2.29
2.32
2.23
2.43
2.4
2.19
2.28
1.16
2.32
2.36
3.53
2.2
2.41
1.78
2.2
2.43
2.04
2.36
2.1
1.91
2.44
2.2
2.43
1.77
1.92
2.53
2.08
1.4
2.28
2.42
1.6
2.299
0.276
B
Lab n
C
1.3
0
<1
<1
2.1
0
2.4
<1
2.3
0
1.95 <1
1.8
0
3.6 0.84
1.82
0
2.46 <1
<1
<1
>4,18 2.87
2
<1
1.89 <1
<2
<2
1.8
2.08 <1
1.94 <1
2.28 <1
2.01 <1
2.3
<1
1.63 <1
1.75 <1
2.07
0
1.85 <1
2.18
0
1.85 <1
1.92 <1
2.56 <1
1.66
0
2.34 <1
1.42
<
2.014 0
0.383 0
1000
1081
1149
1254
1290
1594
1970
2035
2058
2072
2324
2344
2386
2402
2459
2637
2704
2720
2745
2764
2842
2920
2941
3055
3126
3159
3225
3243
3305
3347
3457
3543
3587
3588
3595
3626
3831
3925
4047
4050
4064
4100
4153
4171
4246
4278
m
s
Lab no
Vial
Aerobic
microorganisms 30°C
A B C
4288
4305
4339
4352
4400
4538
4557
4562
4586
4635
4664
4713
4817
4840
4873
4889
4951
4955
4980
4998
5018
5100
5119
5120
5162
5188
5197
5200
5201
5204
5220
5250
5304
5329
5333
5338
5352
5380
5545
5553
5615
5701
5774
5801
5808
5883
5993
6109
6175
6224
6232
6253
6343
6352
6368
6456
6490
6594
m
s
2
1
1
1
2
2
1
2
1
1
2
1
2
2
3
3
2
1
1
1
3
1
3
1
2
3
3
1
1
2
1
3
2
1
1
3
1
1
2
2
2
1
2
1
3
1
3
2
3
2
2
1
2
3
2
3
2
3
1
2
3
2
1
3
3
1
2
3
1
2
3
3
2
1
3
2
2
2
2
2
1
2
1
2
1
3
3
1
2
2
1
2
3
1
2
2
3
1
3
3
3
2
2
2
1
1
2
1
1
3
1
2
1
1
1
1
3
3
2
3
3
1
2
3
3
2
3
3
1
1
1
2
1
3
3
3
1
3
2
3
3
1
2
2
2
3
3
1
3
3
2
2
3
3
1
3
1
2
1
3
1
3
2
3
1
3
3
2
3
1
3
2
3
2
A
B
4.48
4.51
4.76
4.60
4.66
4.08
4.49
4.34
4.5
4.79
4.59
4.54
4.41
4.85
4.74
4.54
4.58
4.11
4.77
4.63
4.69
4.62
4.69
4.61
4.59
4.3
4.75
4.7
4.69
4.82
4.45
4.1
4.59
4.75
4.61
4.65
3.54
4.63
4.42
4.74
4.77
4.86
4.59
4.63
4.73
4.38
4.68
4.61
4.61
4.597
0.162
4.86
4.6
4.71
4.78
4.58
4.48
4.18
4.69
4.63
4.12
4.53
4.78
4.32
4.81
4.63
4.7
4.61
4.55
4.64
4.81
4.75
4.64
5.09
4.81
4.6
4.5
4.72
4.77
4.51
4.72
4.6
4.26
4.54
4.68
4.6
5.07
4.34
5
4.57
4.6
5.13
4.4
4.61
4.31
4.9
4.36
4.68
4.36
4.54
4.658
0.178
C
Psychotrophic
microorganisms
A
B
C
Enterobacteriaceae
A
B
C
4.71
<1 3.93 2.94
4.79
<1 3.89 3.01
4.53
<1 3.79 3.15
4
3.20
<1
4.83
<1
4
3.48
4.54
<1 3.92 3.06
4.53
4.18
<1 3.79 3.11
4.62
<1 3.66 3.14
4.31
4.73
4.53 3.84 2.02
4.31
<1 3.54 3.06
4.54
0
3.72 3.08
3.96
<1 3.48 2.91
4.75
<1
3.8 3.26
4.9
<1 3.73 3.04
4.42
<1 3.59 3.17
4.39
<1
3.7 3.05
4.83
<1 4.38 3.17
4.64
4.61
<1 3.72 3.18
5.41
3.8
<1
3.9 3.14
4.89
<1 4.62 <1
<1 4.53 2.77
4.22
<2
3.8 3.12
4.28
<1
4.4
<1
<1 3.66 3.11
4.23
4.2
4.9
<2 3.72 3.2
4.06
<1 3.48 3.14
4.75
4.57
<1 3.66 3.2
4.8
<1
3.6
3.1
4.68
4.63
<1 3.48 3.05
4.45 4.48 4.81 4.67 <1 3.66
3
4.96
2.3 3.45 3.08
4.26
4.7
4.34
<1 3.56 3.05
0
3.47 3.15
4.8
4.96
4.29
<1 3.78 3.28
4.2
<2 3.72 4.9
4.25
<1
4
3.11
4.9
4.29
<1
3.4
<1
4.86
<1 4.04 3.11
4.47
0
3.58 3.08
4.18
<1 3.67 3.12
4.546 0.52 4.495 0
0 3.672 3.091
0.277
0 0.129 0
0 0.148 0.119
Escherichia coli
A
<1
<1
<1
<1
<1
<1
<1
<1
0
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
0
0
0
B
C
<1 3.08
<2 3.28
<1
3
<1 3.08
<1
<1
<1 2.79
<1 3.1
<1 1.98
0 3.36
3.3 3.28
<1 3.04
<1
<1
<1 3.08
<1
<1
<1
<1
<1 3.13
<1 4.07
<1
<1
<1 3.04
<1
3
<1 3.06
<1 1.85
<1 3.2
<1 3.26
<1 3.02
<1 3.37
<1 3.08
<1
<1
<1
<1
<1 3.14
<1 3.15
<1
<1
<1 3.1
<1 3.11
0 3.08
0 3.102
0 0.161
Presumptive Bacillus
cereus
A
B
C
<1 3.57 3.28
<1 3.64 2.9
<1 3.78 3.23
<1 2.38
3
<1 3.76 3.18
<1 3.68 3.16
<1 3.72 3.46
0 3.66 3.26
<1 3.69 3.18
<1 3.7
3
<1 3.64 3.51
<1 3.66 3.01
<1 3.86 3.38
<1 3.93 3.63
<1 3.6 3.02
<1 3.65 2.81
<1 3.5 3.19
<1 3.74 3.03
<1 3.62 2.91
<1 3.75 3.23
<1 3.98 3.28
3.98 3.13
<1
3.51
<1 3.81 3.2
<1 3.68 2.86
<1 2.7
1.6
<1 3.76 3.06
<1 3.84 3.18
<1 3.78 3.26
<1 3.96 3.3
<1 3.29 2.54
<1 3.6
2.8
0 3.64 3.32
<1 3.61 3.1
0 3.714 3.155
0 0.152 0.253
Coagulase-positive
staphylococci
Lactic acid bacteria
Clostridium
perfringens
Anaerobic sulphitereducing bacteria
Aerobic m.o. in fish
products, 20-25°C
A
B
C
A
B
C
A
B
C
A
B
C
A
B
C
3.59
3.89
3.76
3.3
3.9
3.88
3.78
3.86
3.81
3.93
3.71
3.93
3.89
3.74
3.93
3.73
3.8
3.81
4.04
3.81
3.89
3.12
4.06
3.91
3.54
3.79
3.86
3.7
3.92
<1
3.82
3.93
3.83
3.818
0.095
<1
<1
<1
<1
<1
<1
3.85
<1
<1
0
3.72
<1
<1
<1
<1
<1
<1
<1
3.85
<1
<1
<1
<1
<1
3.84
<1
<1
<1
3.9
<1
0
<1
0.59
0
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
0
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
0
<1
0
0
4
4
4.08
3.97
4.17
4.23
4.3
3.69
4.07
4.12
4.01
4.16
4.16
4
4.45
3.96
4.081
0.198
4.38
4.18
4.08
<1
3.84
4.35
4.4
4.03
<1
<1
<1
3.03
<2
<2
<2
4.48
4.265
0.457
<2
5
<1
<1
4.8
<2
<1
3.9
1.3
<1
<1
<1
<2
<2
<2
<2
0
0
2.74
2.76
3
3.04
2.71
2.9
2.49
2.88
2.64
2.73
3.11
2.59
2.67
2.77
2.54
2.84
2.754
0.224
2.5
<2
<1
<1
<1
<0
<1
0
<1
<1
<1
<1
0
4.32
3.57
0
0
<1
<0
<1
<1
0
<0
<1
0
<1
<1
<1
<1
0
<1
<1
0
0
0
1.9
2.04
2.74
3.11
2.51
2.95
2.78
2.9
2.36
2.8
3.3
1.2
<1
2.8
2.74
2.48
2.8
2.77
2.730
0.279
2.78
4.23
3.85
3.30
3.72
3.76
3.76
4.04
3.91
3.6
3.6
3.87
3.72
3.9
3.74
3.7
3.7
3.717
0.218
<1
<1
<0
<1
<1
<1
0
<0
<1
0
<1
0
2.7
0
<1
<1
0
<1
0
0
4.67
4.65
4.4
4.69
4.72
4.41
4.57
4.7
4.571
0.172
4.5
4.59
4.6
4.59
4.61
4.27
4.65
4.65
4.539
0.101
4.34
4.79
4.2
4.43
4.78
4.06
4.43
4.85
4.442
0.302
H2S producing
bacteria
A
B
C
<0 1.32 <0
<2
<2
<2
<2
<2
<2
0
1.7 1.48
0
1.46
0
1.9 <1
<1
<2
<2
<2
0 1.463 1.419
0 0.405 0.495
Yeasts
Lab no
Moulds
A
B
C
A
2.5
2.4
2.46
2
<1
<1
2.36
2.44
3.12
2.44
2.41
2.33
2.3
2.2
2.39
3.67
3.2
2.52
2.45
2.41
2.45
2.31
2.29
2.25
2.43
2.3
2.42
2.23
4.1
2.8
3.4
2.3
2.4
3.2
2.43
2.27
3.07
2.36
2.78
2.28
2.82
2.36
2.3
2.36
2.36
2.429
0.311
2.02
<1
1.63
<2
2
<1
1.3
1.6
<1
2.1
<1
0.93
0
0.81
2.34
<1
<1
<1
0.85
<1
<1
0.7
1.19
0
<1
2.08
0
0
1.89
<1
1.34
2
<1
2.11
1.7
0
1.32
2.11
2.42
1.97
<1
<0
1.34
1.69
1.524
0.505
<1
<1
<0
<2
<1
2.3
<1
<1
<1
0
<1
<1
0
<1
<0
<1
<1
<1
0
<1
<1
<1
<1
0
<1
<1
0
0
<1
<1
<1
<1,7
<1
0
0
0
0
<1
<1
<1
<1
<0
0
<1
0
0
2.38
2.18
2.49
2.48
3.98
2.14
2.45
2.02
2.94
2.49
2.22
2.34
2.3
2.4
2.6
<1
2.53
2.2
2.41
2.24
1.77
2.11
<1
2.45
2.45
2.11
2.57
2.78
2.46
2.4
1.2
0
2.36
0
2.38
2.77
2.32
2.1
2
2.34
2.42
2.37
2.299
0.276
B
C
2.11 <1
1.54 <1
2
<0
<2
<2
<1
<1
1.69 <1
1.6
<1
1.6
<1
1.84 <1
2.15
0
2.23 <1
1.15
0
1.81 <1
2.03 <0
1.83 <1
2.04 <1
2.09
0
2.03 <1
<1
<1
1.6
<1
1.69 <1
1.6
0
2.07 <1
2.51 <1
2.03
0
1.76
0
2.04 <1
2.09 <1
4.19
1.57 <1
1.8 <1,7
1.38 <1
0
0
1.6
0
2.36
0
2.11
0
2.57 <1
2.86 <1
2.59 <1
2.25
1
2.43 <0
2.11
0
2.17 <1
2.014 0
0.383 0
4288
4305
4339
4352
4400
4538
4557
4562
4586
4635
4664
4713
4817
4840
4873
4889
4951
4955
4980
4998
5018
5100
5119
5120
5162
5188
5197
5200
5201
5204
5220
5250
5304
5329
5333
5338
5352
5380
5545
5553
5615
5701
5774
5801
5808
5883
5993
6109
6175
6224
6232
6253
6343
6352
6368
6456
6490
6594
m
s
Lab no
Vial
Aerobic
microorganisms 30°C
A B C
6628
6647
6658
6686
6707
6728
6730
6762
6852
6944
6958
6971
7024
7096
7182
7207
7232
7242
7248
7253
7282
7330
7334
7438
7449
7543
7564
7596
7617
7627
7655
7688
7728
7750
7825
7828
7876
7906
7930
7940
7962
8066
8068
8105
8180
8255
8260
8313
8333
8352
8380
8397
8428
8430
8435
8523
8528
8529
m
s
2
3
3
3
2
3
3
2
2
2
1
3
1
1
2
1
2
2
2
1
2
3
3
2
2
1
1
3
1
2
1
3
3
2
2
2
3
2
2
3
3
3
3
3
2
1
1
2
2
3
3
3
3
2
2
3
3
3
1
1
2
1
3
2
2
1
3
3
2
1
2
3
3
2
1
3
3
2
3
2
1
1
3
2
3
1
2
1
2
2
2
3
1
3
1
1
1
2
2
2
1
2
1
2
2
3
3
1
2
2
1
3
3
1
2
1
3
2
1
2
1
1
1
3
1
1
3
2
3
2
1
3
3
1
1
3
1
1
2
3
1
3
2
2
3
3
3
1
1
1
3
1
2
3
3
1
1
1
2
1
3
3
3
1
1
2
1
1
2
1
1
2
1
2
A
B
4.41
4.71
4.72
4.3
4.69
4.63
4.6
4.95
4.6
4.67
4.77
4.34
4.58
4.53
4.42
4.58
4.27
4.48
5.46
4.56
4.72
4.51
4.67
4.55
4.85
4.81
4.65
4.61
4.81
4.76
4.6
4.53
4.72
4.57
4.62
4.94
4.56
4.63
4.45
<2
4.67
4.16
3.57
4.7
4.67
4.91
4.9
4.63
4.72
4.78
4.597
0.162
4.27
4.64
4.84
4.62
4.75
4.71
4.60
4.78
4.92
4.84
4.68
4.67
4.54
4.6
4.62
4.56
4.71
4.69
4.75
4.44
4.57
4.73
4.69
4.67
4.55
>6,8
4.82
4.7
4.78
4.75
4.96
4.6
4.81
4.63
4.63
4.73
4.95
4.59
4.61
4.48
4.54
4.8
4.56
4.67
4.66
4.88
5.08
4.67
4.64
4.98
4.83
4.658
0.178
C
Psychotrophic
microorganisms
A
B
4.37
4.64
4.61
4.48
4.65
4.39
4.28
5.4
5.16
4.81
4.47
4.47
4.9
4.65
4.61
4.54
4.28
4.68
4.96
4.56
4.65
4.78
4.36
<0 4.48
4.32
4.6
4.78
4.89
4.19
4.51
4.36
4.5
4.5
4.39
4.41
4.54
4.21
4.34
4.77
4.4
4.48
4.67
5
4.48
4.29
4.31
4.64
4.61
4.57
4.71
5.01
4.546 0.52 4.495
0.277
0 0.129
Enterobacteriaceae
C
A
B
<0
0
0
3.6
<1
0
<1
<1
0
<1
<1
<1
<1
0
0
<1
<1
<1
<1
<1
<1
0
<1
<1
4.08
3.41
<1
<1
<1
0
0
<1
<1
<1
<1
<1
<1
<1
<1
<1
0
<1
3.56
<1
<1
0
0
4.31
3.52
3.69
4
5.18
3.83
3.86
3.69
3.71
3.56
3.62
3.5
3.61
3.31
3.55
3.79
3.53
3.69
3.76
3.73
3.76
3.4
<1
3.7
3.79
3.58
3.62
3.9
3.6
3.74
3.54
3.33
3.86
3.79
3.8
3.84
3.65
3.82
3.71
3.64
4.91
3.83
3.672
0.148
C
Escherichia coli
A
B
C
<0,48<0,48 2.66
3
3.11
<1 <1 3.08
3.23
0
0 4.48
<1 <1
<1
<1
4
3
3.32
<1 <1
3
<1
4 3.32
3.6
3.06
3.14
2.77
<1 <1 3.18
3.13
<1 3.6 3.07
2.93
3.2
3.26
0
0 3.13
3.08
2.86
<1 <1 2.9
2.92
<1 <1 2.86
<1 <1
>1
3.07
<1 <1 3.03
3.26
3.15
<1 <1
3
3.13
0
0
0
<1 3.8 3.11
<1 <1
3
0
0 3.29
3.02
3.08
<1 <1 3.14
3.21
3.11
<1 <1 3.21
<1
3.1
<1 <1
<1 <1
3.09
<1 <1 3.15
3.22
0
0
0
2.95
0
0 3.08
4.4 4 3.15
3.11
<1 <1 3.11
3.08
<1 <1 3.08
2.97
<1 <1 3.05
3.02
<1 <1
<1
3.09
3.17
<1 <1 3.17
2.98
<1 <1 3.19
3.34
<1 <1 3.05
3.09
<1 <1 3.07
3.38
0
0
0
3.11
<1 <1 3.09
3.11
4.58
3.17
<1 <1 3.17
3.091
0
0 3.102
0.119
0
0 0.161
Presumptive Bacillus
cereus
A
B
C
<1 3.56 3.2
0 3.72 3.3
<1 3.43
3
<1 3.72 3.32
<1 4.52 1.85
0 3.18 3.07
<1 3.7
3.4
<1 3.71 3.18
0 3.77 3.37
0 3.84 3.34
<2 3.63 3.34
<2 3.65 3.23
<1 3.75 3.37
<1 3.61 3.11
4.2 3.83 3.23
<1 3.76 3.28
0 3.86 3.1
<1 3.73 3.42
3.7 <1 3.38
3.6 <1
3
<1 3.98
<1
3
2.48
0 3.81 2.93
<1 3.48 2.9
<2 3.66 3.36
<1 3.77 3.2
<1 3.52 3.4
<1 3.7 3.28
<1 3.8
3
<1 3.63 3.15
<1 3.46 3.2
<2 4.04 3.58
0 3.53
0
<1 3.7 3.11
<1 4.93 4.22
<1 3.82 3.13
0 3.714 3.155
0 0.152 0.253
Coagulase-positive
staphylococci
Lactic acid bacteria
Clostridium
perfringens
Anaerobic sulphitereducing bacteria
Aerobic m.o. in fish
products, 20-25°C
A
B
C
A
B
C
A
B
C
A
B
C
A
B
C
3.89
3.94
3.78
3.76
3.81
3.77
3.85
3.76
3.8
3.95
3.63
3.85
2.97
3.81
3.81
3.89
<2
<1
3.85
3.84
3.6
3.71
3.8
<1
3.86
2.68
3.74
3.82
3.84
3.85
3.92
4.17
3.77
3.67
3.818
0.095
<1
0
<1
<1
<1
0
<1
<2
<2
<1
<1
0
3.5
<1
0
<1
3.87
<1
<1
<1
0
0
3.73
3.65
<2
<1
<1
<1
<1
<1
<1
4
<1
<2
0.59
0
<1
0
<1
<1
<1
0
<1
<2
<2
<1
<1
0
<1
<1
0
<1
<2
<1
<1
0
0
<1
<1
<2
<1
<1
<1
<1
<1
<1
0
<1
<1
0
0
4
4.18
4.22
4.32
3.91
4.12
4.04
3.15
4.23
4
3.65
4.2
3.76
4.16
4.12
3.92
4.27
4.1
4.35
4.081
0.198
4.60
4.38
4.55
<1
4.27
<2
4.57
3.56
<3
<2
0
0
<2
<2
<1
3.4
4.45
<1
<2
4.265
0.457
3
4.9
4.4
<1
0
<2
<2
<1
<3
<2
0
0
<2
<2
<1
<1
<2
4.1
<2
0
0
2.77
2.78
2.74
0
2.2
2.82
2.61
2.81
<1
2.52
2.74
2.7
3.08
2.58
3.79
3.41
2.13
3.26
2.754
0.224
3.82
2.3
0
<1
3.64
<1
0
2.74
<1
0
<1
<2
<1
<1
3.95
3.43
<1
0
0
<1
0
0
0
<1
<0
<1
0
<1
0
<1
<1
<1
<1
<1
3
<0
0
0
2.51
2.77
2.92
2.47
2.79
3.14
2.72
2.71
2.4
2.18
3.3
2.64
2.4
2.56
1.54
2.75
2.66
3.31
2.730
0.279
3.59
4.11
3.81
3.89
3.51
3.91
2.52
3.88
4.11
3.81
3.3
3.64
3.7
3.63
3.53
3.77
3.73
3.6
3.717
0.218
0
0
<1
<1
<0
0
<1
0
0
<1
<1
<1
0
<1
<1
<1
<0
<0
0
0
4.57
4.48
4.2
4.17
4.67
4.7
4.86
4.3
4.6
4.571
0.172
4.68
4.62
4.43
4.52
4.54
<6
4.45
4.38
4.539
0.101
4.74
4.48
4.46
4.31
4.36
4.36
4.62
3.98
4.49
4.442
0.302
H2S producing
bacteria
A
B
C
<1
2
<1
0
1.7 2.04
<1
1.3 1.11
<1
<1
<1
<0
0.78
0
1.43 2.72
<1 2.56 <1
0
0.98 1.32
1.1 1.11 <1
0 1.463 1.419
0 0.405 0.495
Yeasts
Lab no
Moulds
A
B
C
A
3.37
2.61
3.62
3.26
3.26
2
2.23
2.04
2.2
2.44
2.28
2.15
2.29
2.38
2.1
2.42
2.17
2.38
2.22
2.37
2.38
2.36
2.42
2.6
2.2
2.35
2.24
1.6
3.4
2.32
2.33
2.71
4.15
3.98
2.23
2.38
1.7
2.38
2.4
2.45
2.5
2.36
2.7
2.3
1.11
3.75
2.25
2.429
0.311
0
0.98
1.6
2.3
0
0
1.9
<1
1.3
1.23
1.63
1
<1
0.78
2.46
1.67
1.6
1.12
0
<1
1.15
1.59
<1
0
0
<1
2.1
2.3
2.1
<1
0.7
0
<1
<1
<1
<1
0
1.57
1.85
1.08
1.3
1.48
0
2.48
>1,0
<1
1.3
1.524
0.505
0
<1
<1
<1
0
0.00
<1
3.8
0
<1
<1
<1
<1
0
0
<1
<1
<1
<1
<1
0
<0
<1
0
0
<1
<1
<1
0
0
0
<1
<1
<1
<1
0
<1
<1
<1
<1
<1
0
<1
>1,0
<1
<0
0
0
3.14
1.54
2.6
3.3
0
2.20
2.41
2.3
0
2.23
2.41
2.41
2.43
1.59
2.32
2.61
2.23
<1
2.44
2.4
2.36
2.27
2.26
2.25
2.46
1.69
2.32
3.1
2.29
2.1
2.12
2.28
2.38
2.52
2.4
2.19
2.52
2.36
2.48
2.36
2.24
0
2.37
1.99
3.72
2.41
2.299
0.276
B
C
3.07
0
2.6
<1
2.08 <1
2.7
<1
1.9
0
3
0
1.3
<1
2.11 <1
1.48
0
1.55 <1
2.02 <1
2.56 <1
1.89 <1
1.86
0
2.44
0
2.05 <1
1.77 <1
1.74 <1
2.03 <1
2.39 <1
2.04
0
1.96 <0
1.96 <1
2.04
0
1.73
0
1.97 <1
2.11 <1
2.4
<1
3.2
0
1.71
2.06
0
1.72
0
1.95 <1
2.48 <1
1.85 <1
2.19 <1
1.91
0
2.37 <1
1.95 <1
1.96 <1
1.6
<1
2.3
<1
2.97
0
2.48 <1
1.58 >1,0
3.73 <1
2.2
<0
2.014 0
0.383 0
6628
6647
6658
6686
6707
6728
6730
6762
6852
6944
6958
6971
7024
7096
7182
7207
7232
7242
7248
7253
7282
7330
7334
7438
7449
7543
7564
7596
7617
7627
7655
7688
7728
7750
7825
7828
7876
7906
7930
7940
7962
8066
8068
8105
8180
8255
8260
8313
8333
8352
8380
8397
8428
8430
8435
8523
8528
8529
m
s
Lab no
Vial
Aerobic
microorganisms 30°C
A B C
8568
8626
8628
8657
8734
8742
8756
8766
8891
8909
8918
8955
8961
9002
9003
9034
9051
9217
9408
9429
9436
9441
9451
9453
9512
9555
9559
9569
9662
9747
9783
9853
9886
9890
9903
9923
9950
n
Min
Max
median
m
s
F+
F<
>
< OK
>OK
3
1
2
2
2
3
3
2
2
3
2
1
2
2
1
3
2
3
1
3
1
3
2
2
2
3
1
2
2
1
3
1
3
3
2
2
1
1
3
3
3
1
1
2
1
3
2
1
3
1
3
3
2
3
1
2
2
3
1
1
3
3
1
3
1
3
2
1
3
2
1
1
3
3
2
2
1
1
3
2
1
3
1
1
3
2
3
1
2
1
1
2
3
1
2
2
3
1
1
2
2
3
1
3
2
2
1
2
3
1
2
Psychotrophic
microorganisms
A
B
C
A
4.68
4.53
4.82
4.63
4.54
3.73
4.7
4.61
4.65
4.53
4.8
4.66
4.58
4.51
4.45
4.5
4.65
4.43
4.6
4.73
4.96
4.4
4.34
4.4
4.68
4.53
4.36
4.65
3.71
4.55
4.55
4.76
4.4
4.4
4.61
4.63
4.9
4.83
4.61
3.53
4.7
4.66
4.67
4.56
4.7
4.68
5.29
4.63
4.68
4.66
4.69
4.45
4.6
4.63
4.53
4.7
4.69
4.59
4.65
4.45
4.52
4.77
4.63
4.77
4.56
4.66
4.6
4.83
4.62
4.88
4.88
4.53
4.63
2.91
4.6
3.21
4.20
4.53
4.5
4.49
4.63
4.57
4.19
4.59
4.64
4.18
4.32
4.51
4.36
4.93
4.42
4.31
4.5
4.36
4.08
4.7
4.05
5.03
4.99
4.72
4.4
4.78
<1
<1
<0
<1
0
<1
0
-
174 174
0
2.80
5.46 5.29
173
2.91
5.41
B
0
1
4
2
0
0
2
0
4.08 4.12
4.96 5.29
3.8
5.41
Coagulase-positive
staphylococci
A
B
C
A
B
C
<0,3
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<0
<1
<1
<1
<1
0
<1
<1
<1
<1
0
0
<1
-
<0,3
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<1
<0
<1
<1
<1
<1
0
<1
<1
<1
<1
0
0
<1
-
2.66
3.19
3.38
3.06
3.2
2.95
<1
2.96
3.21
2.43
<1
<1
3.2
2.85
3.11
3.04
3.08
2.85
3.23
3.08
3.16
3.11
0
3.18
3
-
<1
<1
<1
<1
<1
0
<1
<1
<0
<1
<1
<1
<1
<1
0
<1
<2
<1
<1
0
0
<1
3.84
2.77
<1
3.64
3.28
3.8
3.27
3.67
3.74
4.01
3.88
3.7
3.74
3.7
3.77
3.72
2.62
3.6
3.93
3.72
1.95
3.77
3.48
2.3
3.6
<1
3
3.3
2.95
2.86
3.54
3.39
3.3
3.11
3.1
3.13
3.11
3.5
2.85
3.04
3.35
3.3
3.26
2.7
<1
5
3.79 <1
<1
<1
3.8
<1
3.79 3.65
3.64 <1
3.86 <1
6.79 <1
3.87 <0
4.07 <1
4.53 3.93
3.43 <1
3.74 <1
3.82 <1
3.92
0
3.83 <1
3.88 <2
3.68 3.67
3.83 <1
3.89
0
3.21
0
3.8
<1
-
13
13
13 146 147
0
3
0
0
0
4.48 5.18 4.67 4.53 5.18
146
0
4.90
126 126 125
0
0
0
4.36 4.11 4.48
123 124
0
0
4.51 4.93
124
0
4.22
117 115 115
72
0
0
0
0
6.79 4.00 2.92 4.64
0
0
1
1
0
4.33
4.48 4.81
n = number of analyses performed
Min = lowest reported result
Max= highest reported result
Median = median value
m = mean value
s = standard deviation
0
0
0
0
0
0
4
3.10
3.672 3.091
0.148 0.119
2
0
0
0
10
0
0
0
0
2
1
8
0
0
0
0
3.31
4.08
A
B
Lactic acid bacteria
3.06
3.06
3.07
3.04
2.76
2.98
3.2
3.11
2.98
3.8
3.08
2.59
2.89
2.9
3.04
3.08
2.93
3.08
3.18
3.06
3.4
2.97
3.18
3.14
3.04
2.57
3.06
3.08
3.15
3.04
3.2
-
0
0
0
0
B
Presumptive Bacillus
cereus
C
0
0
2
0
A
Escherichia coli
3
3.72
<1 3.61
<1
4.5
0
3.85
<1 3.52
<1 3.44
<1
3.6
<1 3.59
<1
3.7
0
3.4
<1 3.79
5.18 <1 2.42 3.58
4.46 <1
<1 3.59
<1 3.59
<1 3.54
4.53 <0
<0
3.7
4.52 3.15 <1 3.45
3.48
0
<1 3.51
<1 3.56
<1 3.58
<1 3.78
<1
3.6
0
3.54
<1
3.6
<1 3.59
<1
<1
<1 3.66
4.41 <1
<1 3.67
0
3.75
4.43
0
0
3.75
4
3.8
-
4.61 4.66 4.54
4
4.597 4.658 4.546 0.52 4.495
0.162 0.178 0.277
0 0.129
C
Enterobacteriaceae
A
B
C
<1
<1
<1
<1
<1
<1
<1
<1
<0
<1
<1
<1
<1
<1
0
<1
<2
<1
<1
0
0
<1
-
4
4
4
3.89
3.82
4.1
4.15
4.04
4.2
4.09
3.99
4.16
3.49
4.64
4.21
4.1
4.12
<2
0.78
<2
<2
<2
<2
<0
4.11
4.9
<1
4.28
4.48
3.26
4.7
4.44
<1
<1
<2
3.4
<2
<2
<2
<2
3
<1
<2
<1
4.3
<1
4.1
5
0
<1
<1
0
0
0
70
71
0
0
5.22 5.00
4
4.38
4.081 4.265
0.198 0.457
A
B
2.95 <0
2.43 2.89
2.8
0
3
<1
2.86 <1
2.78 <0
3.07 <1
3.72
0
2.86 <1
2.9 3.94
2.54 <1
2.45 <2
2.91 3.57
2.88
0
-
Anaerobic sulphitereducing bacteria
Aerobic m.o. in fish
products, 20-25°C
H2S producing
bacteria
Yeasts
Lab no
Moulds
C
A
B
C
A
B
C
A
B
C
A
B
C
A
B
C
<0
<1
0
<1
<1
<0
<1
0
<1
<1
<1
<0
<1
0
-
3.11
2.74
2.60
2.74
2.52
2.86
3.44
2.52
2.97
0
2.92
2.83
2.85
-
3.8
3.56
3.58
3.81
3.85
3.86
3.93
3.81
3.88
3.3
2.79
3.68
3.81
-
<0
<1
<1
<1
0
<0
<1
0
<1
2.6
<1
<0
<1
-
4.59
4.32
4.51
4.76
4.59
4.38
4.63
-
4.51
4.48
4.04
4.64
4.59
4.43
4.46
-
4.52
4.82
3.48
4.88
4.32
4.41
4.11
-
<0
<1
<1
0
<1
-
1.11
1.76
1.52
1.51
3.32
-
1.11
1.51
1.4
1.2
1.52
-
2.38
3.18
2.18
2.26
2.3
2.4
2.34
2
2.39
2.2
2.42
2.72
2.3
2.61
2.32
2.43
2.24
2.48
2.58
2.52
2.42
2.5
2.42
2.54
2.38
2.49
4.1
2.31
2.24
2.5
2.26
<0
1.11
0
<1
2.23
1.9
1.6
<1
1.6
1
1.3
1.6
1.17
<0
2.2
1.54
<1
1.23
<1
<1
1.39
0
2.1
<0
1.85
<1
1.26
0.78
1.12
<1
<1
<0
<1
0
<1
<1
0
<1
<1
<1
0
0
<1
<1
<0
<1
<0
<1
0
<1
<1
<1
0
<1
<0
<1
<1
<1
0
0
<1
<1
2.41
1.72
1.6
2.11
2.16
2.4
<1
2.28
2.68
3
2.37
<1
2.35
<0
2.34
2.32
<1
2.51
2.16
2.18
2.54
1.85
2.34
2.32
<1
2.39
2.32
2.42
2.15
2.5
2.32
2.53
1.3
0.85
1.67
<1
2.2
2.08
2
1.77
1.7
1.74
2.36
2.29
2.66
1.95
1.85
2.8
2.04
2.04
1.38
1.77
1.45
1.97
1.86
1.7
1.73
1.9
2.05
2.13
2.3
2.61
<0
<1
0
<1
<1
0
<1
<1
<1
0
0
<1
<1
<0
<1
<0
<1
0
<1
<1
<1
0
<1
<0
<1
<1
<1
0
0
<1
<1
64
62
64
67
67
68
0
0
0
0
0
0
3.79 4.32 3.04 3.44 4.23 2.72
33
32
32
4.17 0.00
3
4.86 5.11 4.88
0
0
0
3
2.754
0.224
0
0
0
0
0
0
4.60 4.59 4.45
4.571 4.539 4.442
0.172 0.101 0.302
0
0
0
0
0
0
3
3.102
0.161
0
0
0
0
1
3
4
1
0
0
0
10
0
0
0
0
23
2
2
5
0
0
0
0
3
9
2
0
3
3
1
0
5
7
4
0
0
0
0
1
0
0
0
0
1
1
0
0
37
1
0
17
0
0
0
0
2
1
2
15
0
0
0
1
0
0
0
2.76
3.48
0
0
0
0
2.43
3.66
0
0
3.18
4.04
2.3
3.63
3.54
4.07
0
4
0
0
3.49
4.64
3.03
5.22
0
0
2.13
3.41
0
0
0
0
F+ = false positive
F- = false negative
< = low outlier
> = high outlier
< OK = lowest accepted value
> OK = highest accepted value
3.72
3
3.82
3.714 3.155 3.818 0.59
0.152 0.253 0.095 0
C
Clostridium
perfringens
2.75 3.74
2.730 3.717
0.279 0.218
0
3
2
0
0
2
4
0
0
0
0
2
0
0
0
1.9
3
0
3.44 4.23 0.00
0
0
0
0
0
1
1
1
0
0
0
0
4.17 4.27 3.48
4.86 4.68 4.88
30
29
0
0
1.89 3.32
0
0
0
2
0
0
0
29
0
3
156 152 151 151 152 149
0
0
0
0
0
0
4.15 2.48 3.82 3.98 4.19 2.87
1.46
1
2
2
1.463 1.419 2.429 1.524
0.405 0.495 0.311 0.505
0
5
0
1
0.00 0.7
0
2.56
0
10
0
0
0.7
2.72
0
2
1
9
0
69
0
0
1.38 0.48
3.44 2.48
0
0
0
2
0
0
0
0
0
2.34
2
2.299 2.014
0.276 0.383
0
13
2
4
0
8
0
3
1.4 0.85
3.14 3.2
8568
8626
8628
8657
8734
8742
8756
8766
8891
8909
8918
8955
8961
9002
9003
9034
9051
9217
9408
9429
9436
9441
9451
9453
9512
9555
9559
9569
9662
9747
9783
9853
9886
9890
9903
9923
9950
n
Min
Max
0
0
0
median
m
s
3
0
0
0
F+
F<
>
0
0
< OK
>OK
Annex 2. z-scores of all participants - April 2014
z-scores were calculated according the formula : z = (x-m)/s.
x = result of the individual laboratory, m = mean of the results of all participating laboratories , s = standard deviation of the results of all participating laboratories .
Correct negative results in quantitative analyses and correct results in qualitative analyses obtained a z-score of zero.
False results did not generate a z-score.
2 < |z| ≤ 3,
|z|>3
Aerobic microorganisms
30 °C
vial
o
Lab n
A B C
1000
1081
1149
1254
1290
1594
1970
2035
2058
2072
2324
2344
2386
2402
2459
2637
2704
2720
2745
2764
2842
2920
2941
3055
3126
3159
3225
3243
3305
3347
3457
3543
3587
3588
3595
3626
3831
3925
4047
4050
4064
4100
4153
4171
4246
2
3
2
3
3
1
3
2
3
3
3
1
3
2
2
3
1
2
3
1
2
2
3
1
1
1
2
2
1
3
3
3
2
1
2
2
3
2
2
3
3
3
1
3
2
1
1
1
2
2
2
2
3
1
2
1
3
1
3
3
1
3
1
2
3
1
1
1
3
3
3
3
1
3
1
2
1
3
3
3
1
2
3
1
2
1
1
2
1
1
3
2
3
1
1
3
1
1
2
1
2
2
2
1
1
2
2
3
1
2
3
3
2
2
2
2
1
3
2
2
1
2
1
2
1
3
1
1
3
1
2
2
3
2
3
A
B
C
0.885 0.122 -0.452
Psychrotrophic
microorganisms
A
B
Enterobacteriaceae
C
A
-0.274 0
0
B
C
-1.280 0
0
0
0
0
0
-0.217
-0.961
-0.961
0.934
0.393
0
0
0
-0.487 -1.189
0.528 -2.030
4.000 0.156
0.460 -0.264
-0.043
-0.043
-0.476
0.390
-0.105
0.010
-0.047
0.459
0.066
2.763
-1.101
-0.777
1.638
1.097
0.305
-0.723
-1.218
-0.352
-0.661
1.009
1.132
0.885
1.256
1.194
-0.721
-2.294
-0.384
1.920
0.178
2.369
0.347
0.234
0.178
1.170
-0.056
-0.272
-0.344
0.196
1.638
0.809
-0.524
1.025
0
0
-0.487 -0.769
2.761 0.156
0.143 0.796 0.737
0.143 -0.440 -1.425
0
0
0
0.205
-0.166
0.452
0.934
1.442
-1.898
-0.970
0.019
-0.166
-0.721
-0.327
-0.384
-0.221
-0.159
-0.271
-4.000
-0.496
0.010
-0.669
-1.173
0.593
1.516
0.305
-0.777
0.413
0.019
-1.032
0.267
-0.352
-0.290
-2.083
-0.785
0.761
-0.290
-0.476
0.267
-0.290
-0.537
-1.651
0.628
-1.788
0.572
0.178
-0.440
-0.777
-1.058
0.628
0.066
-0.215
0.066
-0.608
-1.002
-2.013
-1.498
-1.822
-0.705
-0.885
0.124
-1.930
0.557
0.269
0.557
-0.020
0.881
1.061
-0.452
-2.254
-0.344
0
0
0
0
0
0
0
0
0
0
0
0
4.000
1.081
0.744
1.165
0.492
0.913
B
C
A
0
0
-0.199
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
2.625 0.660
-0.081 -0.096
0
0
-0.352
0.257
0.325
0
1.249
0.660
0.156
-0.433
-0.096
-0.012
-0.096
0.156
-0.853
0.997
-0.433
0.576
0.408
-1.021
Presumptive Bacillus
cereus
A
0
0
0
0
-0.014
0.596
-4.000
-0.149
-2.246
0.663
0.460
-0.961
1.272
-0.352
1.137
0.156
Escherichia coli
0
0
0
0
0
0
0
0
0
0
0.235
0.297
0.483
0.049
0.607
3.458
-2.863
0.545
0.049
0.297
0.297
-0.632
-0.508
0.731
1.227
0.979
0
0
0
0.607
0.917
-0.199
-0.075
-0.880
B
C
Coagulasepositive
staphylococci
A
B
C
0.764 0.654
0.442
0
0 0.239
0 0.174 -0.611
0 -0.220 0.891
0 0.896 0.496
0 2.143 1.721
0.020
-0.824
-0.613
-0.507
1.391
0
0
0
0
0
-1.520
-0.927 -0.824
-4.000 -4.000
0.298 -1.140
0.125
0
0
0
0
0 0.502 0.535 0.653
0 -0.089 -0.216 0.864
0 -4.000 -0.295 -1.034
0
0
0
0 1.158 1.444 1.707
0 1.093 0.733
0 -4.000 -1.599
0
0 0.371
0 -1.139
-4.000
0 -0.155
0.305 0.061 -0.296
0 0.567 0.693
-0.665
0 0.436 -0.611 0.231
0 -0.811 -0.176
0 -0.483 -0.295 -1.245
0 -0.483 0.496
-0.824
0 -1.271 -0.493 1.180
0 -0.877 -2.153 -0.824
0.305 0.100 0.547
0 0.436 -0.730 -0.086
0 0.567 -0.058 0.653
Lactic acid bacteria
A
B
C
Clostridium
perfringens
Anaerobic sulphitereducing bacteria
A
B
C
1.918 0.866 0
0.743
0
0
0.501
0
0.341 0
-0.819 0
0
0
1.766 0.362 0
0.096
0
0.552 0.494
0.921 0
-0.239 0
-0.641
-1.132
0
0
0
0
-0.061
0
-0.562 -0.557
1.665
-0.410
0
-0.239 0
0
A
B
C
0.181 -4.000 0
0.755 0.611 0
0.360 -1.908 0
-0.106 0.840 0
A
B
C
0.609
0
C
A
B
C
-0.447 0.904
0.053 0.702 -0.504 0 -0.502 0.022 -0.158 -1.473
-0.544
0 -1.886 -1.453 0.068
0.170 4.000 0.721
0.068
0
0
0
0
0
-0.034
0.075
-0.251
0.474
0.365
0.224
1.008
0.747
-0.168
0
0
0
0
0
0.036
-0.286
2.386
-0.222 -0.087
0
0
0
0
-0.396
-0.070
-4.000
0.075
-0.560
4.000
-0.508
1.165
-3.377
4.000
-0.415
0
0
0.220
4.000
-0.360 -0.037
0
-0.801 -0.958
-0.061
0
0
0.401 -0.325
-1.881
0
0
-0.415
3.255 -0.740
-0.016
0 -0.576 -0.442 -0.093
1.291
0
0
0
0
-0.360
0.474
-0.936
0.220
-0.722
-0.560
0.172
-0.197
0.694
-0.011
0
0
0
0
0
0
-1.410 0.747
0
0.510 -1.004
0
-0.126
-1.037
0
0
0
0
0
-0.360 -0.691
0.474 0.146
-1.917 -0.429
0
0
0
-0.480 -1.552
0
-1.374 0.433
0
-1.059 -1.037
-0.158 -1.136
0
0
0.836 -0.429
-0.794 -0.246
0
0
0 -1.516 -0.947 -0.061
0 0.734 1.012 -0.351 -2.067
-0.351 0.745
0
0
0
-3.258 1.426
-0.070 -0.926
0.438 0.851
0
0
0
0
0
0
0
0
0
0.190 0.871
0.432 -0.076 0
0
-0.462
0
0
-0.329 0
0
-4.000 0
-0.686 0
0
-0.239 0
B
0
-0.322 -0.351 0
0.289 -1.084 0
-0.824
A
Lab n
0.727 -1.866
-0.358 0.932 0
-3.283
0
C
o
Moulds
0
1.160 0.603 0.158
1.058
B
-0.705 -0.391 0.291
0
0
0.046
-0.663
A
Yeasts
0
0
0
-0.663
0
H2S producing bacteria
1.685 -0.589 -0.702 0 -0.403 0.810 -0.222 1.498
0.286 1.199 1.217
-0.562
-1.017
0
0
0
0
0
0
Aerobic m.o. in fish
products, 20-25°C
0
0
0
0
-0.286
0
-0.896 -1.405 0
0.170 0.802
-0.588 -1.583 -0.967 0
0.109 -1.221 0
-0.788 -0.214 0
-0.358 0.428 0
0.107 0
-0.916 -0.098 0
0.858
-0.415
0.685 -1.049 -0.351
0.519
-1.413
-0.061
4.000
-0.027
-0.522
0
0
0
0
0
0
0
0
0.731
1.069
-0.081
-0.284
-1.299
0.663
-1.299
0.324
-1.525
1.333
-2.114
0.828
-1.609
-1.441
0
0
0
0
0
0
0
0
0.545
0.297
0 -0.155 0.693 -0.191
0 -0.023 0.733
0
0
0
0
0
0
0.699 0.733 0.653
0.699 -0.018 -0.929
1.093 0.970
-1.351
0.096
0
0.559 0
-1.473 2.092 0
1.007
0
-1.372 -0.141
-0.195 0
0
0.432 -1.084 0
-0.501 0.016 0
0.181 0.611 0
1.044 0.603 1.085
1000
1081
1149
1254
1290
1594
1970
2035
2058
2072
2324
2344
2386
2402
2459
2637
2704
2720
2745
2764
2842
2920
2941
3055
3126
3159
3225
3243
3305
3347
3457
3543
3587
3588
3595
3626
3831
3925
4047
4050
4064
4100
4153
4171
4246
Aerobic microorganisms
30 °C
vial
Lab no
A B C
4278
4288
4305
4339
4352
4400
4538
4557
4562
4586
4635
4664
4713
4817
4840
4873
4889
4951
4955
4980
4998
5018
5100
5119
5120
5162
5188
5197
5200
5201
5204
5220
5250
5304
5329
5333
5338
5352
5380
5545
5553
5615
5701
5774
5801
5808
5883
5993
6109
6175
6224
6232
6253
2
2
1
1
1
2
2
1
2
1
1
2
1
2
2
3
3
2
1
1
1
3
1
3
1
2
3
3
1
1
2
1
3
2
1
1
3
1
1
2
2
2
1
2
1
3
1
3
2
3
2
2
1
1
1
2
3
2
1
3
3
1
2
3
1
2
3
3
2
1
3
2
2
2
2
2
1
2
1
2
1
3
3
1
2
2
1
2
3
1
2
2
3
1
3
3
3
2
2
2
1
1
2
1
1
3
3
3
3
2
3
3
1
2
3
3
2
3
3
1
1
1
2
1
3
3
3
1
3
2
3
3
1
2
2
2
3
3
1
3
3
2
2
3
3
1
3
1
2
1
3
1
3
2
3
1
3
3
2
A
B
C
4.000
-0.723
-0.537
1.009
-1.114
1.133
-0.327
0.291
-2.002
0.593
0.881
-0.056
0.019
0.390
-3.203
-0.661
0.684
-0.440
-1.018
-2.687
1.025
-0.020
-0.052
-1.317
Psychrotrophic
microorganisms
A
B
C
-1.589 0.178 0.269
-0.599
1.194
-0.043
-0.352
-1.156
1.565
0.885
-0.352
-0.105
-3.011
1.071
0.205
0.576
-0.159
-3.024
-0.721
0.684
-1.900
0.852
-0.159
0.234
-0.271
-0.608
-0.103
0.852
0.515
-0.849
0.665
-0.849
-0.020
-2.110
0.737
1.278
-0.452
-0.561
1.025
0.341
0.232
3.116
0.143
0.576
0.081
-0.043
-1.836
-0.103
2.426
0.852
-0.327
-0.889
-2.687
1.242
-1.173
-0.957
-1.137
0.947
0.638
0.576
1.380
-0.927
-3.091
-0.043
0.947
0.081
0.328
0.347
0.628
-0.833
0.347
-0.316
-2.266
-0.664
0.122
-0.327
2.313
-1.245
1.278
-1.750
0.737
0.081
0.917
0.485
0.305
-0.344
1.494
-4.000 -1.788 -1.029
0.205 1.920 0.557
-1.094 -0.496 -0.741
0.885
1.071
1.627
-0.043
0.205
-0.327
2.650
-1.451
-0.271
-1.957
0.917
1.494
-0.921
-1.245
-1.065
0.964
0
-0.739 0
2.434
Enterobacteriaceae
A
B
C
0
0
0
0
0
0
0
-0.826
1.746
1.475
0.799
1.407
-1.164
1.678
-0.601
-1.273
-0.685
0.492
0.913
3.266
-0.264
0
0.799
0.156
0
-0.081
0.408
0
0
0
0
0
0
0
0
1.137
-0.893
0.325
-1.299
0.866
0.393
-0.555
0.190
4.000
-4.000
-0.264
-0.096
-1.525
1.417
-0.433
0.660
-0.348
0.660
0
0.325
0.744
0
0
0
0
1.543 0.408
4.000 -2.702
0.866 0.240
-0.081 0.156
Escherichia coli
A
B
C
0
0
-0.137
0
0
0
0
1.103
-0.199
0
0
0
0
0
0
-0.137
Presumptive Bacillus
cereus
A
B
C
Coagulasepositive
staphylococci
A
0 -0.877 -1.441
0 -0.942 0.496 -2.405
0 -0.483 -1.006
0 0.436 0.298 0.758
-1.934
0
-0.613
-4.000
0.305 0.100 0.864
0 -0.220 0.021
0
0
0
0
-0.013
-4.000
0
0.042 1.207
0
0
0
0
0
0 -0.352 0.417
0
0
1.599
1.103
-0.384
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0.442
-0.086
0
0
1.180
0
C
A
B
-0.061
-0.410 0.253 0
-1.270 -0.185
0.029
1.591
C
0
0
0
0
0
A
-2.978
-2.475
0.037
1.365
B
-4.000
2.352
0.611
-1.908
C
0
0
0
0
-0.562
1.278
0
Aerobic m.o. in fish
products, 20-25°C
A
B
C
H2S producing bacteria
A
B
0.577 -0.391 -0.338 0 -0.354
0.461 0.504 1.151 0
0
0
-0.788 0.016
0.791 0.199
-0.195 0
0
0
0
0.181 0.199
0
0.754 0.187 0
0.653
0
0
0.612 1.481
0
-0.137
0
1.108 0.297 0
-1.177 0
0
-1.327
0
0.173
4.000
0
0
0.961 0.891 -0.824
1.421 1.879
0
-1.979 -0.514
0.564
0
0.253 0.886
0
0
0
0
0
-0.384
-0.632
-0.261
1.180
-0.929
0 -0.745 -0.532 -0.191
0 -0.417 -1.362 -0.086
0
0
0
0
-0.056
0.197
0
-0.359
0
0
0
-4.000
0.607
0 -1.415 0.140
-0.061
-0.474
0.946
0.089
0
0
0
0
-0.527
1.636
0
0
0
0
-1.299 -0.348
-0.081 -0.769
0
0
0
0
-0.137
0
0
-1.502 -0.096
0
0
0
0.235
0.297
0.694 0.504 -0.040 0
-4.000
2.561
0.969
-2.932
-0.296
0 -0.220 -1.164
0 -4.000 -4.000
0 0.305 -0.374 0.442
0
0.830 0.100
0
0.436 0.417
0
1.618 0.575 -1.245
0
0
0
0
0
C
Yeasts
A
B
-0.673
0.229 0.983
-0.093
0.100 0.211
-0.480
1.874
C
A
B
C
0
0
0
0
0
0
-2.533
0.293
-0.432
0.691
0.655
4.000
-0.577
-1.553
0.250
-1.239
-0.037
-0.847
0
0
0
0
0
0
0
-0.222 -0.443
0
0.546 -1.083
0
0.036 0.151
2.225
0
0
-1.012 -1.083
2.321 -0.455
0
0
0.691 0.355
0
-1.413
1.617
0
0
0
0
0
0
-0.287
0.148
0.003
0.365
0.564
-2.258
-0.534
0.041
0
0
0
0
3.996
2.482
0.293
0.068 -1.334
-0.061
0
0
0
0
0
1.090 -0.482
0.067
0
0
0.836 0.198
-0.360 0.041
0
0
0.068
-0.383 -1.631
0
0
0.401
-0.215 -1.083
0
0
-0.447 -0.661
-0.576
0.007
-0.415 1.102
-0.029
-0.640
4.000 0.725
1.191
0
0
0
0
0
0
0
0
-1.917 -0.847
-0.686 -1.083
0.140
0.546 1.295
0.546 0.041
-0.686 -0.665
0.981 0.067
1.735 0.206
0
0
0
0
0
0
0
0
-0.415 -0.364
0
0.582 -1.161
0
-0.093
2.482
0.003
-0.512
2.064
-0.222
1.130
0.365 -0.560
-3.982 -1.657
-0.403
1.161
0
0
0
0
0
0
0
0.220 -1.083
0.903
0.293 0.250
1.706 1.452
0
0
0
0
0
0
0
-0.480 1.775
0
0.075 2.210
0
0.036
-0.061
-0.319
0.586 0.123 -0.415
-0.737
-0.125
1.141
-1.176
0
-0.507 0
-0.938 -2.676 -1.264 0 -0.008
0
2.047 -0.534 0
0.400
0
-4.000 -0.534 0
-0.096 0
0
1.591 0
-0.730 0
0
0
3.126
0
0
-0.410
0
0
-0.373 0
1.868
0
Lab no
Moulds
0.869 0.702 1.118
0.415 -2.714 0
0
0
0.226 0.298
1.736 0.488
1.749 -0.097
1.405
0.633 0.179
-0.996 0.603 -0.801 0
0.450 -0.930
0
0
0.979
0
-0.005 -0.404 0
0.100 -1.140
-0.611 1.180
1.405
-0.572 0.758
0
1.585
4.000
0.156
B
-0.155
-0.089
-0.483
-0.352
0
0.731
0.325
2.219
A
Anaerobic sulphitereducing bacteria
0
0
0
0
0.913
0.408
0
0
0
0
0
0
0
0.325
-1.299
0
0
0
0
0
0
0.653
-0.402
0
0
-0.758 -0.348
-1.367 0.492
C
Clostridium
perfringens
0 -4.000 -2.034
2.340
0 0.174 -0.493 -0.086
0 -0.614 -0.967 0.758
0
0
B
Lactic acid bacteria
0
0.703
-0.005 1.100 -0.040
0
0.253 0.016
0
0.037 0.840
0
4.000
0.943
1.161
0.349
4278
4288
4305
4339
4352
4400
4538
4557
4562
4586
4635
4664
4713
4817
4840
4873
4889
4951
4955
4980
4998
5018
5100
5119
5120
5162
5188
5197
5200
5201
5204
5220
5250
5304
5329
5333
5338
5352
5380
5545
5553
5615
5701
5774
5801
5808
5883
5993
6109
6175
6224
6232
6253
Aerobic microorganisms
30 °C
vial
Lab no
A B C
6343
6352
6368
6456
6490
6594
6628
6647
6658
6686
6707
6728
6730
6762
6852
6944
6958
6971
7024
7096
7182
7207
7232
7242
7248
7253
7282
7330
7334
7438
7449
7543
7564
7596
7617
7627
7655
7688
7728
7750
7825
7828
7876
7906
7930
7940
7962
8066
8068
8105
8180
8255
8260
2
3
2
3
2
3
2
3
3
3
2
3
3
2
2
2
1
3
1
1
2
1
2
2
2
1
2
3
3
2
2
1
1
3
1
2
1
3
3
2
2
2
3
2
2
3
3
3
3
3
2
1
1
1
2
1
1
1
1
1
1
2
1
3
2
2
1
3
3
2
1
2
3
3
2
1
3
3
2
3
2
1
1
3
2
3
1
2
1
2
2
2
3
1
3
1
1
1
2
2
2
1
2
1
2
2
3
1
3
2
3
2
3
2
1
2
1
1
1
3
1
1
3
2
3
2
1
3
3
1
1
3
1
1
2
3
1
3
2
2
3
3
3
1
1
1
3
1
2
3
3
1
1
1
2
1
3
3
3
A
B
C
0.823
-1.341
0.514
0.081
0.081
1.358
-1.676
0.122
-1.676
-0.664
1.278
-0.921
1.133
-0.272
-1.317
Psychrotrophic
microorganisms
A
B
C
Enterobacteriaceae
A
0
0
0
0
-1.156 -2.181 -0.633
0.699 -0.103 0.341
0.761 1.021 0.232
-1.836 -0.215
0.515
0.576 0.291
0.205 -0.327
-0.236
0.377
-0.561
-0.957
0.019
2.184
0.019
0.452
1.071
-1.589
-0.105
-0.408
-1.094
-0.105
-2.022
-0.723
4.000
-0.228
0.761
3.080
2.215
0.953
-0.272
-0.272
1.278
0.377
0.214
-0.020
-0.957
0.485
1.494
0.052
0.377
0.845
B
C
-1.840
2.490 0.156
-0.623 -0.096
-0.014 0.240
0
0
4.000 -0.769
-1.029 0.156
0.122 1.165
0
-0.352
0
0
0
0
0
0
4.000 4.000
1.069 -0.264
1.272 0.408
0.122 -2.702
0.257 0.324
-0.758 -1.357
0
0
0
0
0
-0.332 0.913
-1.164 1.417
-0.420 -0.096
-2.449 -1.946
-0.826 -1.441
0
0
0.799 -0.180
-0.961 1.417
1.921
Escherichia coli
A
B
0
0
0
0
0
0
0
0
-0.013
0.049
-0.137
0
0
-2.739
0
0
0
0
0
0
0
0
-0.137
4.000
-0.537 0.178 -0.669
0.452 0.066 -0.813
-0.290 -0.608 0.196
1.565
1.318
0.328
0.100
1.318
1.009
0.019
-0.414
0.761
-0.166
0.143
2.122
-0.216
0.205
-0.908
-0.120 0
0
0
0.122
0.596
0.492
0.324
A
B
C
Coagulasepositive
staphylococci
A
0 -2.780 -2.429 1.074
0 -0.745 -1.402
0.020
0 -0.483 0.654 1.180
0 -0.680 -0.216 0.125
B
C
0
0
0
0
0
Lactic acid bacteria
A
B
C
Clostridium
perfringens
A
B
Anaerobic sulphitereducing bacteria
C
A
B
A
B
C
1.504
0.616
1.086
0.250
0.407
0
0.253 -0.076 0
0.145 -0.076 0
-0.722
-1.084
0.148
0.438
0.256
0
0
0
0
0
0
0
0
3.046
-2.751
1.090
3.626
-0.788 -0.580 0
3.030
0.583 -1.077
3.835 0.151
2.676 1.537
2.676
2.759
1.530
0.172
1.792
-0.299
0
0
0
0
0
-0.351
0
-0.360 1.321
0
0.745
0
-0.443
-0.582
0
0
0.401 -1.866
0.003 0.250
-1.396
-0.251 -1.213
0
0
0
0
0.211
-1.037
0
0
0
0
0
0
0
0
0
0
0
0.401
0.401
0.474
-2.588
0.075
1.126
0.015
1.426
-0.325
-0.403
1.112
0.093
-0.638
-0.251 -0.717
0.041
0.510 0.982
0.365 0.067
0
0
0
0
0
0
0
0
0
0
0
0
0.220 -0.142
0
-0.029
0.551
-0.737
-0.264
-0.608 1.141
-2.669 1.537
3.126 1.141
-0.351
0
0
0
0
0
0
0
-0.106
-0.142
-0.178
0.564
-2.207
0.075
2.901
-0.034
-0.142
0.067
-0.743
-0.126
0.250
1.008
3.098
-0.795
0
0
0
0
0
0
0
-0.319 -1.631
0
-0.722 0.119
0
0.905
4.000
4.000
-0.640
-0.158
0
0
0
0
0
-0.649
-0.070
0.293
0.800
0.365
0
0
0
0
0
0.386
0
0.403
1.639
-0.412
-0.271
-1.002
1.242
-1.281
-0.139
-0.669
-0.164
-0.164
-0.612 0.472 0
0.752 1.100 1.349
0
0
0
0
0.758
1.285
0
0
0.483
0.545
0 -1.861 -2.232 -0.402
0
-0.106 0.735
1.351
0 0.042 0.654 -0.613
0 4.000 -4.000
0 -3.502 -0.335
0 -0.089 0.970
-0.086
0
0.501 0.253
0.483
-0.199
0
0.042 0.575
0
0.173
0
0
0
0
0
0
0
0
-1.252
-1.500
-0.446
0
0
0
0
0
-0.632
0
0
0
0
-0.632
1.165
0.049
0
0
-0.561
-0.488
-0.020
-1.209
-0.734
0.809
-0.524
B
C
0
0.704 0.625
1.210
0
0
0
0.351 0.859
0.830 0.733 -0.507
0.336
0 -0.549 0.733 -0.613
0 -0.417 0.298 -0.191
1.391
0 0.239 0.851 -1.983
0 -0.680 -0.176
0.764 0.298 0.336
-4.000
-0.043
0
0
0
0
0
0
0
0
0
0.145 1.802
0
-2.471 0
0
0.683 0.428
-0.932 0.794
0
0
-0.865 0.012 0
0.197
-0.005 1.398 0.985
-0.530 0.802 0.125
0
0
0.242
0
0
0
0
0
0
0.669
0
0
0.393 -0.601
0.616 -0.122
-1.840 0.997
0.156
0.190 0.072
0.799
0
0
0
-0.623 -0.012
-0.352 1.081
1.543 -1.189
0
0
0
0
0
0
0.297
0
0
0
-0.474 0.190
0.460 -0.096
-0.893 -1.021
0
0
0
0
0
0
0
0
0
0
-0.208 0.669 0
0.296
0
0.217 -0.946 0
1.473 0.886 0
-4.000 -1.543 0
-0.641 0
0.252 0
0
0
-0.035 -4.000 0
-0.070 0.749 0
0
0
0
-0.137
0.297
0.074
-0.137
-0.322
0.305 0.496 -0.086
0.961 -0.216 -0.086
0.108 1.049
0.748
0
0.891
-0.611
0
0
1.749
0
0
0.754
-0.425
1.327
0.586 1.255
0 -0.403 -0.624 -0.640
-1.252
-0.737
0.036
-2.336 -0.192 -0.437 0
-0.480
-0.898
-0.447
-0.158
-1.059
-0.029
-0.834
-0.158
-0.673
-0.190
-0.158
0.588
0
0
-2.181
0.602
0
0
-1.625
0
-1.477
1.854
0.290
0.151
-0.800
-0.740
2.712
-1.043 0
0
0
0
0
0
0
0
B
0.577
-0.272 0
-1.291 -0.222 0.131
0.752 0.007 -0.272 0 -0.082 2.629
0
0
0.336
0 -4.000 -2.666 0.231
-2.300
0 0.633 -0.888 -1.140
-0.191
0 -1.553 -0.995
0 -0.352 0.812 0.442
0 0.371 0.179 -4.000
0
0
A
-2.161 -1.086 0.059
0
0 -0.023 0.100
0
0.073
0.118
1.685
0
0
A
0
0.845
0.909
0.234
0.695
0.515
1.695
-0.327
0.852
-0.159
-0.159
C
Lab no
Moulds
0
0
0
0
0
-0.896 0.107
B
Yeasts
C
0
0
A
H2S producing bacteria
1.259 0.884
-0.222
-0.415
-0.222 -0.364
-0.222 0.329
0.073
-0.953
C
Aerobic m.o. in fish
products, 20-25°C
0 -1.008 0.179
0
0.684
1.470
1.021
0.122
0.066
-0.664
-0.327
-0.198
-0.552
0.291
0.178
0.515
-1.226
-0.496
0.403
C
Presumptive Bacillus
cereus
-1.579 -0.887 -1.529 0 -1.194 -0.200
-0.061 0
0
-1.183 1.802
0
-0.244 0
1.457 0
-0.775 0
0
0
0
-1.987 0.442 0
2.047 -1.908 0
-0.322 -0.351 0
-0.769
-0.168
1.209
-0.429
0.459
6343
6352
6368
6456
6490
6594
6628
6647
6658
6686
6707
6728
6730
6762
6852
6944
6958
6971
7024
7096
7182
7207
7232
7242
7248
7253
7282
7330
7334
7438
7449
7543
7564
7596
7617
7627
7655
7688
7728
7750
7825
7828
7876
7906
7930
7940
7962
8066
8068
8105
8180
8255
8260
Aerobic microorganisms
30 °C
vial
Lab no
A B C
8313
8333
8352
8380
8397
8428
8430
8435
8523
8528
8529
8568
8626
8628
8657
8734
8742
8756
8766
8891
8909
8918
8955
8961
9002
9003
9034
9051
9217
9408
9429
9436
9441
9451
9453
9512
9555
9559
9569
9662
9747
9783
9853
9886
9890
9903
9923
9950
2
2
3
3
3
3
2
2
3
3
3
3
1
2
2
2
3
3
2
2
3
2
1
2
2
1
3
2
3
1
3
1
3
2
2
2
3
1
2
2
1
3
1
3
3
2
2
1
3
3
1
2
2
1
3
3
1
2
1
1
3
3
3
1
1
2
1
3
2
1
3
1
3
3
2
3
1
2
2
3
1
1
3
3
1
3
1
3
2
1
3
2
1
1
3
3
1
1
2
1
1
2
1
1
2
1
2
2
2
1
1
3
2
1
3
1
1
3
2
3
1
2
1
1
2
3
1
2
2
3
1
1
2
2
3
1
3
2
2
1
2
3
1
2
A
B
C
0.452
-2.702
-4.000
0.638
0.452
1.936
1.894
0.205
0.761
1.132
-0.642
0.796
-0.552
0.066
0.010
1.246
2.369
0.073
-0.103
1.808
0.965
-0.222
0.449
1.638
-0.236
-0.921
-0.849
0.341
0.219
0.088
0.593
1.674
0.514
-0.414
1.380
0.205
-0.352
-4.000
0.638
0.081
-0.271
-0.159
1.358
0.965
-0.271
-4.000
0.234
0.010
0.269
1.206
1.206
-0.056
0.305
-4.000
0.196
-4.000
0.328
-0.414
1.256
0.390
-0.111
-0.537
-0.908
-0.599
0.066
-0.552
0.234
0.122
3.527
-0.159
0.122
0.010
-1.245
-0.056
-0.164
-0.200
0.297
0.088
-1.281
0.160
0.328
-1.032
0.019
0.823
2.245
-1.218
-1.589
-1.218
0.514
-0.414
-1.465
0.347
-4.000
-0.290
-0.290
1.009
-1.218
-1.218
0.178
-1.170
-0.327
-0.159
-0.721
0.234
0.178
-0.384
-0.047
-1.170
-0.777
0.617
-0.159
0.628
-0.552
0.010
-0.327
0.965
0.341
-1.317
-0.813
-0.128
-0.669
1.386
-0.452
-0.849
-0.164
-0.669
-1.678
0.539
-1.786
1.746
1.602
0.629
-0.524
0.845
Psychrotrophic
microorganisms
A
B
C
Enterobacteriaceae
Presumptive Bacillus
cereus
Coagulasepositive
staphylococci
A
B
C
A
0.974
0.496
-0.611
-0.018
0.179
1.681
-0.866
0.421
0.545
-0.322
-0.199
-1.303
-0.089
0.567
-0.549
-1.664
2.143
-1.205
-0.096
B
C
0.020
0.231
0.336
1.074
3.710
-0.187 -0.529
0
0
0
0
0
0
A
B
C
Clostridium
perfringens
B
C
A
B
0
0
0
0
0
0
0
0
-0.609
-0.012
0.660
-0.937
2.089
-0.012
2.426
0.189
0.156
4.000
0.660
0
0
0
0
-2.307
1.272
0.799
0.866
1.137
-0.149
1.001
0.241
-0.217
4.000
1.069
0
0
0
0
0
0
0
0.325
-0.420
4.000
1.204
-1.029
-1.570
-0.487
-0.555
-0.264
-0.264
-0.180
-0.433
-2.786
-0.937
0.913
0.156
0.190
-1.840
0.799
-0.623
-0.555
-0.555
-0.893
-0.937
4.000
-0.096
-4.000
-1.693
-1.609
-0.433
0
0
0
0
0
0
0
0
0
0
0
0.190
-1.502
-1.096
-0.758
-0.623
0.731
-0.487
-0.893
-0.487
-0.555
-0.096
-1.357
-0.096
0.744
-0.264
2.594
-1.021
0.744
0.408
-0.433
-4.000
0
0
0
0
0
0
0
0
0
0
0
0
-0.137
-1.562
0.793
-0.137
0 -0.089 -0.097 0.020
0 0.371 -0.176 1.074
0 0.042 1.365 0.125
0 -4.000 -1.204 0.653
0 -0.745 -0.453
0
0.653
0 -0.461 0.034
0 0.400 0.472 0 -0.953 0
0 -2.991 -2.200
-1.355 0
0
0
0
0
-0.081 -0.264
-0.014 -0.096
0.528 0.492
0.528 -0.433
0.866 0.913
0
0
0
0
0
0
0
0
0
0
0.359
0.049
-1.456
0 1.421 0.772 0.125
0 0.042 0.575 0.758
0 -4.000 0.417 -4.000
-0.191
0 0.371 -1.797
0
0
0
0
0
0
0
0
C
Lactic acid bacteria
A
0
0
0
4.000 0
-0.274 0
Escherichia coli
A
B
Anaerobic sulphitereducing bacteria
C
A
B
C
0
-1.183
-0.609
-4.000
0.073
-0.076
-0.397
-0.855
0.245
0
0
0
0
0
-0.250 0.061
0
0
0
0
0
0
0
0
0
0
0
0
0
-0.075
0
0
0
0
0
0
0
0
0
0
0.421
0
0
4.000 4.000
0.699 -0.097 -1.562
0
1.361
0
2.260
0
0
2.083 -0.534 0
0
0
0
0
-2.739
0.545
0
0.830 1.286
0
-0.410
0
0.877
0
0
1.365 0.382
4.000
0
0.400
0
0.197
0
-0.815 -1.893 0
0.957 0.406 0
0.096
4.000
0
0
0
0
0
1.723
-0.261
0.607
-0.942
0
0
0
0
-0.880
0
0
0
0
0
0
0
0
0.669
-4.000
-0.296
0 -4.000 -3.378
0
1.760 -0.191
0 -0.483
-0.296
0
0
0
0
0 -2.846 -2.192 -1.878
0
0 0.567 0.575
0 -2.912 -0.809 0.442
0
4.000
0
0 -0.286 -1.164
A
B
C
H2S producing bacteria
A
0.170 -1.583 0.158
2.930
0
-1.444
0.207
0.147
0
-0.967
0
-1.321
0
0.096
0
0
0
0
-0.686 0
0.475 0
0
0
0.037 -0.717 0
-0.465 -0.626 0
0.037 0.428 0
-0.752 0.611
0.111 -0.291 0.257
-1.462 -0.589 1.250
-0.661 0
-0.506 0
0
0
0
0
0.607
-1.562
0.049
-0.384
0.483
-0.632
0 0.174 1.523
0 1.946 0.930
0 1.093 0.575
0 -0.089 -0.176
0 0.174 -0.216
0.547
2.656
4.000
-4.000
-0.824
0 0.349
0 -0.208 -0.338 0
0 0.602 1.392 0
0
0 0.046
0
2.829 0.954
0.653 0.384 0
0.096
0.197
0
0
0.118
1.412
4.000
0.475
0
0
0
0
0
0
0
0
0.468
2.550
-0.752
0.863
0.657
0.978
0.428
0.749
-0.355 -4.000 -3.183 0
0
0
0
0
0
0.111 0.504 -0.404 0
-1.112 -1.086 -0.107
0
0
0
-1.908
0.683 -4.000 0
0.360 -0.168 0
0.698
0
0.432 0.428 0
0.564 0
0
C
Yeasts
A
-2.353
-0.158
-0.093
0.068
0.229
-0.222
0.873
-0.412
-4.000
4.000
-0.576
0 -0.873 -0.624 -0.158
2.418
-0.801
-0.544
-0.415
-0.093
-0.286
1.102 1.001 1.449 0
0.267 0
0.190
-4.000 0
B
-0.873
-2.796
-0.410 -4.000
0
0
0
0
Aerobic m.o. in fish
products, 20-25°C
0.344 -0.788 -1.099 0
B
Lab no
Moulds
C
A
B
C
-0.385
0.800
0.220
0.655
0.220
-0.215
1.888
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
-0.443
0
0
-0.265
0.930
-0.168
-0.142
-1.083
0.747
2.497
1.209
-1.135
4.000
0.485
0.092
0.646
-0.879
-0.443
-0.087
0.247
-1.120
4.000
0.401
0
0
0.401
-2.099
-2.533
-0.686
-0.504
0.365
1.348
-1.866
-3.042
-0.900
1.399
0.745
0.151
0
0
0
0
0
0
0
0.485
0.172
0
0
0
0
0
0
0
0.151
-1.037
-0.443
0.155
0
0
0
0
0
-0.070
1.380
2.539
0.256
-0.037
-0.638
-0.821
-0.717
0.909
0
0
0
0
0
-0.582
0
0
0
0
0
0
0.184 0.720
1.687
0.148 -0.168
0.075 -0.429
2.053
0.764 0.067
0
0
0
0
0
0
0.486
0.293
-0.029 -0.265
0.229
4.000 0.204 -0.029 1.141
0.358
-0.158 0.646
0
0
0
0
0
0
0
-0.504
-0.432
0.872
-1.628
0.148
0.075
0.067
-1.657
-0.638
-1.475
-0.116
-0.403
-0.821
0
0
0
0
0
0
0
0.197
4.000 -0.522
-0.383 -1.473
-0.608 -0.800
0.229
-0.544
0
0
0
0
0
0
0.329
0.075
0.438
-0.541
0.727
0.075
-0.743
-0.299
0.093
0.302
0.747
1.557
0
0
0
0
0
0
-0.640
0.734 0.184 -0.125
-0.737
-0.029
0.924
-0.415
0.583
0.141 -0.038 -0.351
0.003
-0.608
0.116 -0.442 0.164
-0.819
-0.701
1.339
0.032
8313
8333
8352
8380
8397
8428
8430
8435
8523
8528
8529
8568
8626
8628
8657
8734
8742
8756
8766
8891
8909
8918
8955
8961
9002
9003
9034
9051
9217
9408
9429
9436
9441
9451
9453
9512
9555
9559
9569
9662
9747
9783
9853
9886
9890
9903
9923
9950
Internal and external control for microbiological analyses of food and
drinking water
All analytical activities require work of a high standard that is accurately documented. For
this purpose, most laboratories carry out some form of internal quality assurance, but their
analytical work also has to be evaluated by an independent party. Such external quality
control of laboratory competence is commonly required by accreditation bodies and can be
done by taking part in proficiency testing (PT).
In a proficiency test, identical test material is analysed by a number of laboratories using their
routine methods. The organiser evaluates the results and compiles them in a report.
The National Food Agency’s PT program offers
 External and independent evaluation of laboratories analytical competence.
 Improved knowledge of analytical methods with respect to various types of organisms.
 Expert support.
 Tool for inspections regarding accreditation.
 Free extra material for follow-up analyses.
For more information visit our website: www.slv.se/absint
The National Food Agency’s reference material
As a complement to the proficiency testing, National Food Agency produces also reference
material (RM) for internal quality control: a total of 8 RM for food and drinking water
microbiological analyses, including pathogens, are available.
Information available on our website: www.slv.se/RM-micro