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NF VALIDATION 16140

AFNOR CERTIFICATION VALIDATION STUDY OF THE METHOD

VIDAS Listeria monocytogenes Xpress (VIDAS LMX ‐ Ref. 30123)

BIO 12/27‐02/10

for the detection of Listeria monocytogenes

Protocol for human food products and environmental samples

SUMMARY REPORT – SEPTEMBER 2014 – V1

Expert laboratory : Manufacturer : ISHA bioMérieux 25 avenue de la République Chemin de l’Orme 91300 MASSY 69280 MARCY L’ETOILE FRANCE FRANCE

This report of analysis concerns only objects subjected to analysis. Its reproduction is authorized only in the form of complete photographic facsimile. It contains 56 pages.

bioMérieux VIDAS LMX – Summary report September 2014

Institut scientifique d’Hygiène et d’Analyse

Table des matières 1. Introduction ................................................................................................................................................. 4

1.1. Validation references .......................................................................................................................... 4

1.2. Protocol and principle of the alternative method ............................................................................... 4

1.2.1. Protocol ....................................................................................................................................... 4

1.2.2. Principle of the alternative method ............................................................................................ 5

1.3. Application scope ................................................................................................................................ 6

1.4. Reference method ............................................................................................................................... 6

2. Comparative study of the methods ............................................................................................................. 7

2.1. Relative accuracy, relative specificity and relative sensitivity ............................................................. 7

2.1.1. Number and nature of the samples ............................................................................................ 7

2.1.2. Artificial contamination of the samples and percentage ............................................................ 7

2.1.3. Results of the assays .................................................................................................................... 8

2.1.4. Calculation of the relative accuracy (AC), relative specificity (SP) and relative sensitivity (SE) .. 8

2.1.5. Analysis of discordant results ...................................................................................................... 9

2.1.6. Comments on confirmation testing and cold storage of the enrichment broth prior to the

VIDAS test .................................................................................................................................................... 9

2.2. Relative detection level ..................................................................................................................... 10

2.3. Inclusivity/exclusivity ......................................................................................................................... 10

2.3.1. Protocols .................................................................................................................................... 10

2.3.2. Results and conclusion .............................................................................................................. 10

3. Interlaboratory study ................................................................................................................................ 12

3.1. Study organization ............................................................................................................................. 12

3.2. Control of experimental parameters ................................................................................................. 12

3.2.1. Contamination levels obtained after artificial contamination .................................................. 12

3.2.2. Temperature problems recorded during transport, receipt temperatures and receipt times . 12

3.2.3. Conclusion ................................................................................................................................. 13

3.3. Results ............................................................................................................................................... 13

3.3.1. Results obtained by cooperating laboratories .......................................................................... 13

3.3.2. Conclusion with comments (e.g. results discordant with expected results, exclusions) .......... 14

3.4. Calculations ....................................................................................................................................... 14

3.4.1. Percent specificity (% SP) and percent sensitivity (% SE) for both methods ............................. 14

3.4.2. Calculation of the relative accuracy (AC) ................................................................................... 15

3.4.3. Analysis of discordant results .................................................................................................... 15

3.5. Interpretation .................................................................................................................................... 15

3.5.1. Comparison of relative accuracy (AC), specificity (SP) and sensitivity (SE) values .................... 15

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3.5.2. Accordance (DA) ........................................................................................................................ 16

3.5.3. Concordance .............................................................................................................................. 16

3.5.4. Odds Ratio (COR) ....................................................................................................................... 16

4. Practicability .............................................................................................................................................. 18

5. General conclusion .................................................................................................................................... 21

Appendices

Appendix A : alternative method and reference method protocols Appendix B : AC, SP, SE raw results Appendix C : selectivity raw results Appendix D : interlaboratory raw results Appendix E : accordance calculations Appendix F : concordance calculations

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1. Introduction

1.1. Validation references The VIDAS LMX method was validated under the certificate number BIO 12/27‐02/10 in December 2009 according to the standard EN ISO 16140:2003, with respect to the reference method EN ISO 11290‐1/A1:2004, for all foods intended for human consumption (except raw milk cheeses), and for environmental samples. An extension study was conducted in February 2010 according to the standard EN ISO 16140:2003, with respect to the reference method EN ISO 11290‐1/A1:2004 for raw milk cheeses. The results of the comparative study and of the interlaboratory study reported in this report were produced during the validation tests conducted by EUROFINS IPL Nord under the mark NF validation accreditation, in accordance with the requirements in force. A renewal of the method, without modifications, was conducted in November 2013 by the laboratory ISHA.

1.2. Protocol and principle of the alternative method

1.2.1. Protocol The diagram summarizing the method is shown in appendix A. The general protocol for human food products (meat products, dairy products [except raw milk cheeses], vegetables and environment samples consists in:

‐ enrichment of a 25 g sample in 225 ml LMX broth (1:10 dilution), supplemented with 500 µl of a selective mix, and incubated for 26‐30 h at 37°C ± 1°C, ‐ followed by a VIDAS LMX test, tested from a 250 µl portion, after heating for 5 minutes at 95‐100°C.

Positive VIDAS LMX test results must be confirmed:

‐ eithet with the tests described in the ISO 11290‐1 method, after isolation of LMX broth on Listeria monocytogenes selective agar (e.g. chromID Ottaviani Agosti) ‐ or after isolation of LMX broth on Listeria monocytogenes chromogenic agar (chromID Ottaviani Agosti etc.). The typical appearance of Listeria monocytogenes on chromogenic plates is sufficient to validate a positive VIDAS LMX test. Any chromogenic medium part of a AFNOR VALIDATION certification can be used.

Note: In the absence of characteristic colonies on a chromogenic plate with a positive VIDAS LMX test, another way of confirmation can be followed: transfer 0.1 ml of unheated LMX broth to 6 ml of LX broth and incubate for 22‐26h at 37°C, and then isolate on a chromogenic plate. The specific protocol for raw milk cheeses consists in:

‐ enrichment of a 25 g sample portion in 450 ml LMX broth, supplemented with 500 µl of a selective mix, and incubated for 20 ‐24 h at 37°C ± 1°C, ‐ followed by inoculation of 3 ml of LMX broth in 6 ml of LX broth, and incubated for 6‐8 h at 37°C ± 1°C, ‐ followed by a VIDAS LMX test, tested from a 250 µl portion, after heating for 5 minutes at 95‐100°C.

Notes:

‐ Each flask containing 225 ml of supplemented LMX broth must be pre‐heated to 37°C ± 1°C (the flasks may be placed in an incubator the day before the tests).

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‐ The freeze‐dried selective factors must be reconstituted with 6 ml of distilled water and may be kept for up to 7 days at 2‐8°C. ‐ It is important to shake the freeze‐dried selective factors in the flask well before sampling. ‐ Protocol reference: 14226 C

Positive VIDAS LMX test results must be confirmed:

‐ either with the tests described in the ISO 11290‐1 method, after isolation of LMX broth on Listeria monocytogenes selective agar (e.g. chromID Ottaviani Agosti) ‐ or after isolation of LMX broth on Listeria monocytogenes chromogenic agar (chromID Ottaviani Agosti etc.). The typical appearance of Listeria monocytogenes on chromogenic plates will be sufficient to validate a positive VIDAS LMX test.

Assays were also conducted on samples tested during the accuracy test to evaluate the possibility to store the LMX broth for at 2‐8°C 72 hours after incubation to verify that this confirmation does not modify the result.

1.2.2. Principle of the alternative method The VIDAS L. monocytogenes Xpress (LMX) assay is an enzyme immunoassay intended for use on the automated VIDAS instrument (see Operator’s Manual) to detect Listeria antigens using the ELFA method (Enzyme Linked Fluorescent Assay). Each test is composed of two parts:

‐ the Solid Phase Receptacle (SPR), which serves as the solid phase as well as the pipetting device. The interior of the SPR is coated with anti‐L. monocytogenes antibodies adsorbed on its surface. ‐ The strip, which contains all the ready‐to‐use reagents needed for the assay: washing buffer, anti‐Listeria monocytogenes antibodies conjugated with biotin and substrate.

All the assay steps are performed automatically by the instrument. The reaction medium is cycled in and out of the SPR several times. Part of the enrichment broth is dispensed into the reagent strip. The antigens present will bind to the anti‐L. monocytogenes antibodies which coat the inside of the SPR. Unbound sample components are washed away. Antibodies conjugated with biotin are cycled in and out of the SPR and will bind to any L. monocytogenes antigens which are themselves bound to the antibodies on the SPR wall. The presence of biotin is detected by the incubation of streptavidin‐coupled alkaline phosphatase. Further wash steps remove unbound conjugate. During the final detection step, the substrate (4‐Methylumbelliferyl phosphate) is cycled in and out of the SPR. The conjugate enzyme catalyzes the hydrolysis of this substrate into a fluorescent product (4‐Methylumbelliferyl phosphate) the fluorescence of which is measured at 450 nm. When the assay is completed, the results are analyzed automatically by the instrument, and a test value is generated for each sample. This value is then compared to an internal reference and each result is interpreted (positive or negative). The RFV (Relative Fluorescence Value) is calculated by subtracting the background reading from the final result. The RFV obtained for each sample is interpreted by the VIDAS system as follows: Test value (TV) = sample RFV/standard RFV. If TV < 0.05, Negative test and If TV > 0.05, Positive test

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1.3. Application scope The application scope of the method concerns all human food products and environmental samples.

1.4. Reference method The reference method used was the standard EN ISO 11290‐1/A1:2004, Horizontal method for the detection of Listeria monocytogenes. A protocol of the method is given in Appendix A.

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2. Comparative study of the methods

2.1. Relative accuracy, relative specificity and relative sensitivity The aim of the study, according to the standard EN ISO 16140, was to compare the performances of the two methods:

‐ the reference method EN ISO 11290‐1/A1:2004, ‐ the VIDAS LMX method,

on samples naturally or artificially contaminated with Listeria monocytogenes and with uncontaminated samples.

2.1.1. Number and nature of the samples According to the EN ISO 16140 standard, a minimum of 60 products per food category must be analyzed, with around 50% of positive products (at least 30 results) and 50% of negative products. During the initial validation study (December 2009), 323 samples were analyzed. During the extension study, 61 raw milk cheese samples were analyzed. Each category was divided into various types and the results are displayed as follows:

Category Types Positive results* Negative results Total

Meat products

Raw meat 9 11 20

Raw seasoned meat 10 10 20

Delicatessen 11 11 22

Total 30 32 62

Dairy products

Raw milk and pasteurized milk cheese (cow) 12 5 17

Pasteurized milk cheese (goat, ewe) 13 13 26

Raw milk cheese 33 28 61

Desserts, milk powders 9 12 21

Total 67 58 125

Fish products

Fish fillets and shellfish 13 3 16

Smoked fish 10 24 34

Ready‐to‐eat meal with fish 8 8 16

Total 31 35 66

Vegetables

Frozen 9 12 21

Raw (fresh) or ready‐to‐use 13 13 26

Seasoned 10 14 24

Total 32 39 71

Environmental

Water from various sources 9 10 19

Surface samples 11 9 20

Residues and scraps 10 11 21

Total 30 30 60

TOTAL 190 194 384

Table 1: number and nature of samples (*: positive by any of the methods)

2.1.2. Artificial contamination of the samples and percentage Artificial contamination was achieved by using stressed bacterial suspensions. The stress treatment and its efficiency have been determined according to the standard EN ISO 16140 and the AFNOR validation rules. Eighty samples gave a positive result after an artificial contamination out of a total of 190 positive results for Listeria monocytogenes. Overall, 42.1% of the positive results were due to artificial contamination.

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2.1.3. Results of the assays The analyses were performed singly using the two methods. The results are presented in Appendix B and a summary is given in the table below.

Category Response RM+ RM‐

Meat products AM+ PA = 24 PD = 3

AM‐ ND = 3 NA = 32

Dairy products (w/o raw milk cheese)

AM+ PA = 32 PD = 0

AM‐ ND = 2 NA = 30

Raw milk cheese AM+ PA = 24 PD = 5

AM‐ ND = 4 NA = 28

Dairy products (including raw milk cheese)

AM+ PA = 56 PD = 5

AM‐ ND = 6 NA = 58

Seafood products AM+ PA = 27 PD = 2

AM‐ ND = 2 NA = 35

Vegetal products AM+ PA = 22 PD = 7

AM‐ ND = 3 NA = 39

Environmental samples AM+ PA = 24 PD = 2

AM‐ ND = 4 NA = 32

Total AM+ PA = 153 PD = 19

AM‐ ND = 18 (1) NA = 194 (1)

Table 2: results of the assays for the two methods (RM: reference method, AM: alternative method, PA: positive agreement, NA: negative agreement, PD: positive deviation, ND: negative deviation, (x): presumptive positive results before confirmation, (1): no unconfirmed positive VIDAS LMX result)

2.1.4. Calculation of the relative accuracy (AC), relative specificity (SP) and relative sensitivity (SE)

All previous results were used to calculate the relative accuracy, relative sensitivity and relative specificity for each category, according to the EN ISO 16140 standard. The results are summarized in the table below:

Category PA NA ND PD N AC (%) N+ SE (%) N‐ SP (%)

Meat products 24 32 3 3 62 90,3 27 88,9 35 91,4

Dairy products including raw milk products

56 58 6 5 125 91,2 62 90,3 63 92,1

Seafood products 27 35 2 2 66 93,9 29 93,1 37 94,6

Vegetal products 22 39 3 7 71 85,9 25 88,0 46 84,8

Environmental samples 24 30 4 2 60 90,0 28 85,7 32 93,8

TOTAL 153 194 18 19 384 90,4 171 89,5 213 91,1

Table 3: results of relative accuracy (AC), relative sensitivity (SE), relative specificity (SP)

The percentage values of the alternative method calculated for the following three criteria according to the EN ISO 16140 standard were:

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Parameter General protocol General protocol + specific protocol

(all products)

AC 91,3 % 90,4 %

SP 92,2 % 91,1 %

SE 90,2 % 89,5 %

Table 4: results of relative accuracy (AC), relative sensitivity (SE), relative specificity (SP)

The AFNOR Technical Board requests that the sensitivity of both methods be calculated by taking into consideration all of the confirmed positives (including the additional positives of the alternative method):

Category Alternative method

(PA + PD) / (PA + PD + ND) = Reference method

(PA + ND) / (PA + PD + ND) =

General protocol 91,1 % 91,1 %

All products (General protocol + specific protocol)

90,5 % 90,0 %

Table 5: results of recalculated sensitivity (including the additional positive results of the alternative method)

2.1.5. Analysis of discordant results According to Annex F of the EN ISO 16140 standard, 6 is the minimum number of discordant results for which a statistical test must be conducted in order to compare the two methods. Among 384 analyzed samples and 190 positive results in this study, a total of 37 results were discordant between both methods (18 false negative results and 19 additional positive results). A statistic test was performed. As the number of discordant results was greater than 22, the McNemar test with the χ2 distribution for one degree of freedom was carried out. The aim was to determine d = |PD – ND| and to compare d against a d value based on the total number of discordant results and according to Annex F of the EN ISO 16140 standard. Both methods were considered different if d > dvalue.

Number of discordant results d minimal d Conclusion

37 12 19 – 18= 1 Equivalence

The performance of the VIDAS LMX method can be considered equivalent to the reference method (EN ISO 11290‐1/A1:2004) for the detection of Listeria monocytogenes because d < d minimal (Annex F).

2.1.6. Comments on confirmation testing and cold storage of the enrichment

broth prior to the VIDAS test Comments on confirmation testing The positive samples at the conclusion of the VIDAS LMX test were confirmed after isolation from the unheated enrichment broths (LMX enrichment for general protocol or LX enrichment for specific protocol) and on two chromogenic agar media: chromID Ottaviani Agosti (Ottaviani Agosti Agar ‐ bioMérieux) or RAPID' L. mono (Bio Rad). A single sample (C7), was confirmed only on RAPID'L.mono. Comments on VIDAS LMX tests carried out after storage at 2‐8°C for 72 h Overall, the results obtained after storage of the LMX broth at 2‐8°C for 72 hours were identical to those obtained directly after incubation, with the exception of seven samples (C7, C12, D16, N1, C21, R3 and X1).

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C7, C12 and X1 became negative after storage and D16, N1, C21 and R1 became positive after storage at 2‐8°C.

2.2. Relative detection level The objective was to determine the level of contamination allowing to obtain about 50% of positive results and 50% negative results. Various "food matrix‐strain" pairs were studied in parallel with the reference method and the VIDAS LMX method for the six representative studied categories. The samples were artificially contaminated in accordance with the EN ISO 16140 standard and AFNOR validation rules. The following levels of detection, calculated according to the Spearman–Kärber(1) method (LOD50), were obtained for each “matrix‐strain” combination:

Matrix Strain Relative detection level (cells / 25 g ou 25 mL

Reference method Alternative method

Rillettes L.monocytogenes 1/2b 0,7 [0,4 – 1,3] 1,1 [0,6 – 1,8]

Raw milk L.monocytogenes 1/2b 0,5 [0,3 – 0,9] 0,4 [0,2 – 0,7]

Raw milk cheese (specific protocol)

L.monocytogenes 1/2a 0,7 [0,4 – 1,3] 0,6 [0,4 – 1,0]

Grated red cabbage L.monocytogenes 4b 0,5 [0,3 – 0,8] 0,6 [0,4 – 1,0]

Smoked salmon L.monocytogenes 1/2a 0,5 [0,2 – 0,9] 0,4 [0,2 – 0,7]

Process water L.monocytogenes 1/2c 0,4 [0,2 – 0,7] 0,3 [0,2 – 0,6]

Table 6: results of the relative detection level

The level of detection of the VIDAS LMX method was between 0.2 and 1.8 CFU/25 g, while that of the reference method was between 0.2 and 1.3 CFU/25 g.

2.3. Inclusivity/exclusivity The inclusivity and exclusivity of the alternative method were defined by analysis, respectively, of 50 positive strains and 30 negative strains.

2.3.1. Protocols Protocol for inclusivity A culture of each Listeria monocytogenes strain was prepared in a nutritive broth. A supplemented LMX broth was then inoculated with around 10 Listeria monocytogenes cells per 225 ml and incubated for 26 hours at 37°C before carrying out the VIDAS LMX test. Protocol for exclusivity The different negative strains were cultured at 37°C for 24 h and diluted in nutritive broth. Non‐selective broths were inoculated to obtain levels of around 105 cells in 225 ml broth before carrying out the VIDAS LMX test. In the event of results discordant with the expected results, a new assay must be performed with, in parallel, the reference method and the complete VIDAS LMX method.

2.3.2. Results and conclusion The results are presented in Appendix C. Sixty strains of Listeria monocytogenes were detected out of the 60 tested using the VIDAS LMX method.

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The study of 31 strains not belonging to the genus Listeria or non‐Listeria monocytogenes showed cross‐reactions with one strain of Bacillus sphaericus and two strains of Staphylococcus (S. intermedius and S. aureus) after enrichment in the non‐selective enrichment broth. For these 3 non‐target strains, the test values (VT) were just above the threshold and the inoculation levels were high. Negative results were obtained after enrichment in the selective broth for the method.

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3. Interlaboratory study The aim of the interlaboratory study is to determine the variability of the results obtained in various laboratories using identical samples and to compare these results with those obtained in the methods comparison study.

3.1. Study organization Number of participating laboratories: The samples were sent to 16 laboratories. The list of

laboratories is presented in appendix D.

Matrix: pasteurized milk (25 ml)

Strain: Listeria monocytogenes (“dairy product” origin).

Number of samples per laboratory: 24 samples per method were prepared to represent 3 levels of contamination, with 8 samples per level for each method (48 samples per parcel).

3.2. Control of experimental parameters

3.2.1. Contamination levels obtained after artificial contamination The following table shows the contamination rates obtained and the estimated accuracies:

Level Samples Targeted theoretical level (b/25 g)

Real level (b/25 g)

Inferior level of contamination

/ 25 mL

Superior limit of contamination /

25mL

Level 0 (L0)

5‐6‐9‐10‐13‐14‐19‐20 27‐28‐35‐36‐41‐42‐43‐44

0 0 / /

Low level (L1)

3‐4‐11‐12‐17‐18‐23‐24 29‐30‐31‐32‐39‐40‐45‐46

3 3,26 0,7 9,5

High level (L2)

1‐2‐7‐8‐15‐16‐21‐22 25‐26‐33‐34‐37‐38‐47‐48

30 22,2 14 33

Table 7: contamination levels

3.2.2. Temperature problems recorded during transport, receipt temperatures

and receipt times a) Analysis of temperature monitoring curves during transport Temperatures registered by the temperature probes during shipment were stable and were between 0°C and 8°C for all the laboratories. b) Receipt temperatures and receipt times The measured temperatures are listed in the table below:

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Laboratory Temperatures (°C)

Comments communicated by the laboratory

measured by the temperature probe

A 3.1 1.2

B 4.5 2.5

C 3.3 1.5

D 4.2 4.0

E 2.7 3.0

F Not communicated 2.5 Withdrawn

G Not communicated 1.5

H 2.6 3.0

I 6.0 3.5

J 4.1 4.0 Receipt at D1, assays at D2

K 6.1 0.1

L 4.8 ‐0.4

M 1.4 2.1

N 3.9 3.5

O 7.0 / Receipt at D2

P 6.0 4.1 Receipt at D2

Table 7: temperature measurements

Fourteen of the 16 laboratories received their samples the day after they were sent.

3.2.3. Conclusion Twelve laboratories out of the 16 laboratories were finally retained for the study (exclusion of laboratories F, J, O and P).

3.3. Results

3.3.1. Results obtained by cooperating laboratories The detailed results are presented in Appendix D. The results for all of the laboratories are summarized in the following tables.

Levels of contamination

Laboratory L0 L1 L2

Positive results Total samples Positive results Total samples Positive results Total samples

A 0 8 8 8 8 8

B 0 8 8 8 8 8

C 0 8 8 8 8 8

D 0 8 8 8 8 8

E 0 8 8 8 8 8

G 0 8 8 8 8 8

H 0 8 8 8 8 8

I 0 8 8 8 8 8

K 0 8 8 8 7 8

L 0 8 8 8 8 8

M 0 8 8 8 8 8

N 0 8 8 8 8 8

Total 0 96 96 96 95 96

(a) (b) (c)

Table 8: positive results of the reference method (a: false positive, b: true positive at level 1, c: true positive at level 2)

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Levels of contamination

Laboratory L0 L1 L2

Positive results Total samples Positive results Total samples Positive results Total samples

A 0 8 8 8 8 8

B 0 8 8 8 8 8

C 0 8 8 8 8 8

D 0 8 8 8 8 8

E 0 8 8 8 8 8

G 0 8 8 8 8 8

H 0 8 8 8 4 8

I 0 8 8 8 8 8

K 0 8 8 8 7 8

L 0 8 8 8 8 8

M 0 8 8 8 8 8

N 0 8 8 8 8 8

Total 0 96 96 96 91 96

(a) (b) (c)

Table 9: positive results of the alternative method (a: false positive, b: true positive at level 1, c: true positive at level 2)

3.3.2. Conclusion with comments (e.g. results discordant with expected results,

exclusions) The results of the reference method and the alternative method correspond, and correspond in terms of the expected results for 10 laboratories.

3.4. Calculations The results of 12 laboratories were considered. Note: all the positive results of the alternative method were confirmed.

3.4.1. Percent specificity (% SP) and percent sensitivity (% SE) for both methods The percent specificity (SP) and percent sensitivity (SE) were calculated in accordance with the EN ISO 16140 standard. At level L0, the percent specificity (% SP) is calculated as follows: SP = {1‐(FP/N‐)} × 100, where FP is the number of false positives and N‐ is the total number of L0 tests At levels L1 and L2, the percent sensitivity (% SE) is calculated as follows: SE = (TP/N+) × 100, where TP is the number of true positives and N+ is the total number of L1 or L2 tests The results are given in the following table:

Level Reference method Alternative method

SP/SE LCL* % SP/SE LCL* %

L0 %SP = 100 98 %SP = 100 98

L1 %SE = 100 98 %SE = 100 98

L2 %SE = 98.7 96 %SE = 94.8 91

L1+L2 %SE = 99.5 98 %SE = 97.4 95

Table 10: specificity and sensitivity of the alternative and reference methods

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3.4.2. Calculation of the relative accuracy (AC) The relative accuracy is calculated using the following formula: AC = {(PA + NA) / N} × 100, where PA is the number of positive agreements and NA is the number of negative agreements The results for all the samples are summarized below.

Positive reference method

(R+) Negative reference method

(R‐) Total

Positive alternative method (A+)

Positive agreement (A+/R+)PA = 187

Positive Deviation (R‐/A+) PD = 0

(N+) = 187

Negative alternative method (A‐)

Negative deviation (A‐/R+) ND = 4*

Negative agreement (A‐/R‐) NA = 97*

(N‐) = 101

Total (N+) = 191 (N‐) = 97 N = 288

Table 11: relative accuracy results (* including no unconfirmed positive VIDAS LMX test results)

Note: for the laboratory K, one sample contaminated at the strongest rate was found negative by the reference method and another sample by the alternative method. Although there were two different enrichment broths (2 flasks), we considered that there were 7 positive agreements and 1 negative agreement for this laboratory and for this level. The relative accuracy values for the alternative method with regard to the reference method were calculated for each of the levels and are reported in the table below.

AC % LCL* %

Level L0 100.0 98

Level L1 100.0 98

Level L2 95.8 92

Level L1 + L2 97.9 96

Total 98.6 96

Table 11: relative accuracy values (* LCL: low critical value, defined by the EN ISO 16140 standard)

3.4.3. Analysis of discordant results Annex F of the EN ISO 16140 standard states that a statistical test must be carried out to compare the two methods if at least 6 discrepant results are obtained. This statistical test was not carried out as only 4 discordant results were observed between the two methods

3.5. Interpretation

3.5.1. Comparison of relative accuracy (AC), specificity (SP) and sensitivity (SE)

values The values obtained in both parts of the validation study are given in the following table:

Interlaboratory study Comparative study

Relative accuracy (AC) 98.6% 91.3%

Sensitivity (SE) 97.4% 92.2%

Specificity (SP) 100.0% 90.2%

Table 12: comparison of AC, SP, SE between comparative study and interlaboratory study

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The values obtained following the interlaboratory study are higher than the values obtained during the preliminary study. This is explained by the fact that the interlaboratory study was carried out with only one spiked matrix. The AFNOR Technical Board requests that the sensitivity of both methods be calculated by taking into consideration all the confirmed positives (true positive results):

Alternative method Reference method

(PA + PD) / (PA + PD + ND) = 97.9% (PA + ND) / (PA + PD + ND) = 100.0%

Table 13: recalculated sensitivity

3.5.2. Accordance (DA) Accordance is the percentage chance of finding the same result from two identical test portions analyzed in the same laboratory under repeatability conditions, i.e. the same operator using the same instrument and the same reagents within the shortest feasible time interval. The first step in calculating accordance is to calculate the probability that two identical samples will yield the same result for each of the participating laboratories, and then to determine the average of the probabilities for all the laboratories. The tables used to determine accordance are provided in Appendix E. The accordance of each method at each level is given in the following table:


L0 DA % = 100% DA % = 100%

L1 DA % = 100% DA % = 100%

L2 DA % = 98% DA % = 94%

Table 14: accordance calculation

3.5.3. Concordance Concordance is the percentage chance of finding the same result for two identical samples analyzed in two different laboratories. The objective is to calculate the percentage of all pairings yielding the same results on all possible pairs of results. The results of the calculations are shown in the tables in Appendix F. The concordance of each method at each level is given in the following table:


L0 Concordance % = 100.0% Concordance % = 100.0%



Table 15: concordance calculation

3.5.4. Odds Ratio (COR) The concordance odds ratio is calculated using the following formula: COR = accordance × (100 – concordance) concordance × (100 – accordance) The concordance odds ratio for each method and at each level is given in the following table:

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L0 COR % = 1.00 COR % = 1.00

L1 COR % = 1.00 COR % = 1.00

L2 COR % = 1.15 COR % = 1.79

Table 16: odds ratio calculation

An odds ratio value of 1.00 indicates that accordance and concordance are equal. The higher the odds ratio, the more predominant the interlaboratory variation.

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4. Practicability Practicability is analyzed using the 13 criteria defined by the technical board and by comparing the EN ISO 11290‐1/A1:2004 reference method to the VIDAS LMX method.

1. Packaging of the components of the method (see package insert) 2. Volume of reagents (see package insert and vial packaging)

The VIDAS LMX kits contain enough reagent for 60 analyses: - the LMX strips consist of 10 wells protected by a labeled foil seal

and filled with ready‐to‐use reagents - the ready‐to‐use LMX SPR® (60 units per bag) - one 6 ml vial of ready‐to‐use LMX standard (S1) - one 6 ml vial of ready‐to‐use LMX Positive Control (C1) - one 6 ml vial of ready‐to‐use LMX Negative Control (C2)

3. Storage conditions of the components (see package insert) – Expiration date of unopened products (see package insert)

The storage temperature of the VIDAS LMX kit is 2‐8°C. The kit expiration date is shown on the box label and on the various vials.

4. Conditions of use after first use (see package insert)

The kit components should be stored at 2‐8°C. If stored as recommended (pouch correctly resealed with desiccant after use, etc.), all the components will remain stable until the expiration date indicated on the label.

5. Equipment or necessary specific premises (see package insert)

Normal configuration and typical microbiology laboratory equipment. Necessary equipment:

1) Mixer typifies to stomacher, 2) A 37°C ± 1°C air‐jacketed incubator 3) A 95‐100°C water bath or a VIDAS® Heat & Go system 4) A VIDAS® system

6. Reagents: ready‐to‐use or to be reconstituted (see package insert)

All of the reagents are ready‐to‐use

7. Training time for an operator not familiar with the method

Training in the technique requires less than one day for an operator trained in standard microbiology techniques.

8. Real‐time handling – Flexibility of the technique relative to the number of samples to be analyzed General protocol

Steps Average time per sample

(min) Average time per 20 samples

(min)

EN ISO 11290‐1 Standard

VIDAS LMX method


VIDAS LMX method

Prepare, weigh, dilute in Half‐Fraser broth and stomach

7 7 60 60

Transfer from Half‐Fraser to Fraser Transfer LMX broth for thermization

1 /

/ 0.5

3 /

/ 3

Perform VIDAS LMX test / 4 / 10 Streak Half‐Fraser and Fraser on selective media

2 / 30 /

Read agar plates and select typical colonies 1 / 15 / Interpret VIDAS LMX test results / 1 / 1

Average total time (per sample) 11.0 min 12.5 min 5.4 min 3.7 min

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Specific protocol for raw milk cheeses

Steps Average time per sample

(min) Average time per 20 samples

(min)


VIDAS LMX method


VIDAS LMX method

Prepare, weigh, dilute in Half‐Fraser broth and stomach

7 7 60 60

Transfer from Half‐Fraser to Fraser Transfer from LMX broth to LX

1 /

/ 1

3 /

/ 3

Perform VIDAS LMX test / 4 / 10 Streak Half‐Fraser and Fraser on selective media

2 / 30 /

Read agar plates and select typical colonies 1 / 15 / Interpret VIDAS LMX test results / 1 / 1

Average total time (per sample) 11.0 min 13.0 min 5.4 min 3.7 min

These times correspond to negative samples for which confirmation testing is necessary. The time needed for confirmation testing must be added in the case of positive samples. The advantage to the alternative method is that it allows a rapid screening of negative samples (less 28 hours) and it reduces the number of confirmation tests. Furthermore, the handling time is greatly reduced compared with the reference method, for which 5 confirmations of suspect colonies on plated agar are necessary in the case of negative samples (negative confirmation testing). 9. Time‐to‐result

Step Time required (Day) VIDAS LMX method

Time required (Day) EN ISO 11290‐1 standard

Pre‐enrichment D0 D0

Inoculation of Fraser / D1

Inoculation of LX broth D1 (specific protocol only)

/

Streaking on selective media / D1 & D3

Perform VIDAS LMX test D1 /

Plate reading / D4

Obtention of negative results (if no characteristic colonies)

D1 D4 to D5

Confirmation testing / D2 to D5

Obtention of negative results (after negative confirmation testing if necessary)

D2 D5 to D11

Obtention of positive results (confirmation of typical colonies)

D2 to D8

D8 to D11

- Confirmation by reference method tests (CAMP‐test, haemolysis, etc.), including purification

- Confirmation by reference method tests (CAMP‐test, haemolysis, sugars (identification gallery)

- Confirmation by plating on chromogenic medium

D4 to D8 D4 D2

D4 to D7 / /

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10. Operation qualification level Identical to that for the reference method

11. Steps common to the reference method

Confirmation testing (reference method tests including purification)

12. Traceability of the analysis results

1 MLE (Master Lot Entry) card: specifications sheet containing the factory master calibration data required to calibrate the test. A result sheet is printed with the reagent lot numbers, time, test result, and sample identification and interpretation.

13. Maintenance by the laboratory

The VIDAS user’s guide explains some problems. Customers can call bioMérieux's technical support line for solutions to possible problems. Various maintenance contracts are available. Calibration, using the standard provided in the kit, must be performed each time a new lot of reagents is opened, after the master lot data have been entered. Calibration should then be reperformed once every 28 days. This operation provides instrument‐specific calibration curves and compensates for possible minor variations in the assay signal throughout the shelf‐life of the kit.

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5. General conclusion The method’s validation study was conducted according to the reference document EN ISO 16140:2003. The comparative study made possible to assess: ‐ the relative accuracy, relative sensitivity and relative specificity, ‐ the relative detection level, ‐ the inclusivity and exclusivity. The performance of the VIDAS LMX method was compared with that of the reference method EN ISO 11290‐1/A1:2004 by analyzing 384 samples distributed over five product categories. The relative accuracy obtained according to the confirmation procedures was 90.4%, the relative sensitivity was 89.5%, and the relative specificity was 91.1% as calculated according to the EN ISO 16140 standard. Because the samples that tested positive by the alternative method are positive confirmed samples, the sensitivities were recalculated relative to all positive results according to the calculations recommended by AFNOR. They are 90.5% for the alternative method and 90.0% for the reference method. A total of 37 discordant results were found: 18 false negative results and 19 additional positive results. Ultimately, both methods were considered statistically equivalent. The relative level of detection of the VIDAS LMX method and of the reference method was evaluated by artificial contamination of six different products representative of the five categories tested. The LOD was between 0.2 and 1.8 cells per 25 g for the alternative method, and between 0.2 and 1.3 cells per 25 g for the reference method. The specificity of the method is good since all the strains of Listeria monocytogenes were detected (inclusivity) and no cross‐reactions were observed when other strains were tested with the complete protocol of the alternative method (exclusivity). The interlaboratory study results obtained for all of the 11 selected laboratories show that the alternative method and the reference method have comparable relative accuracy, specificity and sensitivity values and are of the same order as those obtained during the preliminary study. The variability of the alternative method (accordance, concordance, odds ratio) is comparable with the variability of the reference method. The results obtained resulted in NF VALIDATION 16140 certification, according to EN ISO 16140, of the VIDAS LMX method (certificate No. BIO 12/27 – 02/10), for the detection of Listeria monocytogenes in all human food products (including raw milk cheeses) and environmental samples, for a 4‐year period.

Massy, the 26th of September 2014,

François Le Nestour Innovation Biology Unit Manager

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APPENDICES

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APPENDIX A

ANALYTICAL PROTOCOLS

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EN ISO STANDARD 11290-1/A1: 2005 (#)

Incubation 48 h at 37°C ±1°C

YES

YES

YES

NO

NO



Test portion (x g or x ml)

Dilution 1/10 in Fraser ½ broth

Plating on selective Agar Listeria OAA & Oxford

Transfer 0,1 ml of Fraser ½ enrichment in 10 ml Fraser 1

Plating on selective Agar Listeria OAA & Oxford

Presence of typical colonies of Listeria

Re-incubate 24 h at 37°C ±1°C

Presence of typical colonies of Listeria

Confirmation L. monocytogenes

Response : Absence of L. monocytogenes in x g

Response : Presence of L. monocytogenes in x g


NO

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VIDAS LMX ALTERNATIVE METHOD Diagram of procedure of General protocol

YES

YES

NO

Enrichment Test portion (x g or x ml)

in 9x ml LMX broth supplemented with selective agents preheated at 37°C in a bag filter

Incubation 26 h to 30 h at 37°C ±1°C

After homogenization of enrichment : - transfer 1-2 ml in a tube, seal and heat at 95-100°C for 5 ± 1 minutes, cool the

tube, mix and transfer 250 µl into the sample well on the VIDAS® Strip - or if the VIDAS® Heat & Go is used (except ovoproducts and poultry products),

transfer 250 µl of enrichment broth into the sample well on the Strip. Heat for 5 ± 1 minutes. Remove the strip and leave to cool for 10 minutes

Perform the VIDAS® test

Positive VIDAS LMX test

Response : Absence of L. monocytogenes in x g Confirmations


NO

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VIDAS LMX ALTERNATIVE METHOD Diagram of procedure of specific protocol for the analysis of raw milk cheeses

YES

YES

NO

Enrichment Test portion 25 g

in 450 ml LMX broth (1/20) preheated at 37°C in a b ag filter


After homogenization of second enrichment : - transfer 1-2 ml in a tube and heat at 95-100°C for 5 ± 1 minutes, cool the

tube, mix and transfer 250 µl into the sample well on the VIDAS® Strip - or if the VIDAS® Heat & Go is used, transfer 250 µl of enrichment broth into

the sample well on the Strip. Heat for 5 ± 1 minutes. Remove the strip and leave to cool for 10 minutes

Perform the VIDAS® test

Positive VIDAS LMX test

Response : Absence of L. monocytogenes in x g Confirmations


NO

After homogenization of enrichment, transfer 3 ml in 6 ml LX broth


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APPENDIX B

RELATIVE ACCURACY, RELATIVE SPECIFICITE, RELATIVE SENSITIVITY

- DETAILED RESULTS TABLES

FOR EACH SAMPLE CATEGORY

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Legend

Total bacteria growthØ : no growthL = lowM = mediumH = high

Distribution of florasuspicious colonies = Listeria colonies

A = pure culture of suspicious coloniesB = mix with a majority of suspicious coloniesC = mix with a minority of suspicious coloniesD = mix with rare suspicious coloniesE = absence of suspicious colonies

(x) : x typical colonies of Listeria if x < 5

ALOA or OAA : Listeria agar according to Ottaviani & AgostiP : Palcam agarRLM : Rapid'Lmono agar

- (L…)(A…) onto OAA : presence of blue colonies without halo- (L…)(A…) sur RLM : presence of white or yellow colonies (Lspp)* : necessary purificationCA : artificial contamination

Categories of samples :MP : Meat ProductsDP : Dairy ProductsRMC : Raw Milk CheesesSF : Seafood productsV : VegetablesEN : Environmental samples

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Meat products

ALOA1 P1 ALOA2 P2 Identification RFV VTTest result

RFV VTTest result

OAA RLM Identification OAA RLM Identification

A1 Deep-frozen chips MP1 No +LA +MA +MB +MB Listeria monocytogenes + 10 848 3,46 + +MA +HA Listeria monocytogenes + =A14 Minced beef way butcher MP1 No -LA +LA -MA +MA Listeria welshimeri - 5 0,00 - / / / - =A15 Pasta MP1 No -LE -LE -LE Ø / - 3 0,00 - / / / - =A16 Minced meat of horse MP1 No +LA +LA +MA +MA Listeria monocytogenes + 10 206 3,26 + +MA +HA Listeria monocytogenes + =B1 Minced meat MP1 No Ø Ø -LE -LE / - 6 685 2,13 + +MA +MA Listeria monocytogenes + PSB2 Ground beef MP1 No -LA +LA -MA +MA Listeria welshimeri - 4 0,00 - / / / - =B3 Minced meat MP1 No Ø Ø Ø Ø / - 10 137 3,24 + +MA +HA Listeria monocytogenes + PSB7 Minced beef 15 % MG MP1 No -LA +LA -MA +MA Listeria welshimeri - 3 0,00 - / / / - =B8 Minced beef 15 % MG MP1 No Ø Ø -MA +MA Listeria welshimeri - 3 0,00 - / / / - =C5 Deep-frozen minced beef MP1 No -MA +LA -MA +HA Listeria welshimeri - 1 0,00 - / / / - =

C20 Minced meat tradition MP1 No -LE Ø Ø Ø / - 3 0,00 - / / / - =D6 Chopped tradition halal MP1 No Ø Ø Ø Ø / - 4 0,00 - / / / - =

D10 Deep-frozen burgers MP1 No Ø -ME -LE -ME / - 4 0,00 - / / / - =

D20 Chicken leg MP1 No +MB* +HB* +MB* +MB*Listeria monocytogenes

Listeria welshimeri+ 9 852 3,14 + +HB* +HB* Listeria monocytogenes + =

F4 Chicken filets MP1 No Ø Ø Ø Ø / - 7 0,00 - 3 0,00 - / / / - =

H5 Deep-frozen minced beef MP1 No +MB +MB* +MB +MB*Listeria monocytogenes

Listeria welshimeri+ 12 396 3,82 + 11 491 3,54 + +HB* +HB* Listeria monocytogenes + =

J2 Chicken tenderloins MP1 No -LA +LA -MA +MA Listeria welshimeri - 22 0,00 - 14 0,00 - / / / - =J3 Duck leg MP1 No +MB +MB +MB* +MB* Listeria monocytogenes + 8 085 2,49 + 4 851 1,49 + +MB* +HB* Listeria monocytogenes + =J4 Turkey cutlet MP1 No Ø Ø Ø Ø / - 7 164 2,21 + 4 076 1,25 + +MA +HA Listeria monocytogenes + PSJ5 Duck leg MP1 No -LA(3) +LB* +MB* +MB* Listeria monocytogenes + 10 737 3,31 + 7 243 2,23 + +MB* +HB* Listeria monocytogenes + =

K11 Minced beef pure ox MP1 No +MB* +MB* +MB* +MB*Listeria monocytogenes

Listeria innocua+ 11 983 3,70 + 11 172 3,45 + +MC* +MC* Listeria monocytogenes + =

A4 Marinaded chicken way Thai MP2 No -MA +MA -MB +MB Listeria innocua - 2 0,00 - / / / - =A8 Chicken in Cajun spices MP2 No -LE Ø Ø Ø / - 2 0,00 - / / / - =

A18 Chicken flavour Thai MP2 No +LB +LC +MB* +MB*Listeria monocytogenes

Listeria innocua+ 6 405 2,04 + +MB* +MB* Listeria monocytogenes + =

B20 Merguez sausage MP2 No +MB* +MB* +MC* +MB*Listeria monocytogenes

Listeria welshimeri+ 9 345 2,98 + +MB* +HB* Listeria monocytogenes + =

B21 Chipolatas MP2 No +MB* +MB* +MD* +MB*Listeria monocytogenes

Listeria welshimeri+ 10 543 3,37 + +MB* +HB* Listeria monocytogenes + =

B22 Smoked lardons MP2 No Ø Ø -LE Ø / - 2 0,00 - / / / - =C2 Chicken in the mozzarella MP2 No -LE -LE -ME -ME / - 2 0,00 - / / / - =

C7 Merguez sausage MP2 No +LB* +LB(4) +MB* +MB*Listeria monocytogenes

Listeria innocua+ 449 0,14 + -HA +MC* Listeria monocytogenes + =

C9 Smoked lardons MP2 No +MB* +MB* +MB* +HBListeria monocytogenes

Listeria welshimeri+ 10 307 3,29 + +MB* +MB* Listeria monocytogenes + =

C16 Deep-frozen balls of ox MP2 No -LB +LA +MD* +MD*Listeria monocytogenes

Listeria innocua+ 113 0,03 - -HA -HB Listeria innocua -MA -HA Listeria innocua - FN

C19 Chipolatas MP2 No +LA +LA +MA +MA Listeria monocytogenes + 219 0,07 + +LA +LA Listeria monocytogenes + =

D14 Smoked lardons MP2 No +MB* +MB* +MB* +MB*Listeria monocytogenes

Listeria welshimeri+ 222 0,07 + +MC* +MB* Listeria monocytogenes + =

D15 Smoked lardons MP2 No +MB +HB* +MB +HB Listeria monocytogenes + 9 986 3,19 + +HB* +HB* Listeria monocytogenes + =E18 Chipolatas MP2 No -LA +LA -MA +MA Listeria welshimeri - 5 0,00 - / / / - =F5 Sausages in the kebab MP2 No -ME -LE -ME -ME / - 57 0,01 - 47 0,01 - / / / - =F6 Small stuffed vegetables MP2 No -LA +LA -MA +MA Listeria innocua - 4 0,00 - 4 0,00 - / / / - =F9 Pork sausages MP2 No -LE -LE -LE -LE / - 17 0,00 - 6 0,00 - / / / - =G1 Pork chops spice Mexican MP2 No Ø Ø -ME -ME / - 4 0,00 - 5 0,00 - / / / - =G10 Stuffed zucchinis MP2 No -ME -LE -ME -ME / - 3 0,00 - 4 0,00 - / / / - =J1 Marinaded chicken breast MP2 No -ME -ME +MA +MA Listeria monocytogenes + 11 077 3,42 + 10 528 3,25 + +HA +HA Listeria monocytogenes + =

A12 Tabbouleh to the chicken MP3 No -ME -ME -ME -ME / - 3 0,00 - / / / - =

A20 Pizza ham Emmenthal cheese MP3 No +MD* +MD* -MB +MDListeria monocytogenes

Listeria welshimeri+ 1 036 0,33 + +MD* +MD* Listeria monocytogenes + =

B6 Paella chicken MP3 No +LA +LA +MA +MA Listeria monocytogenes + 10 435 3,33 + +MA +MA Listeria monocytogenes + =

B19 Bacon MP3 No +LB* +LB* +MB* +HB*Listeria monocytogenes

Listeria welshimeri+ 2 791 0,89 + +MC* +MC* Listeria monocytogenes + =

C4 Boiled ham MP3 No +LA +LA +MA +HB Listeria monocytogenes + 11 035 3,52 + +MA +HB Listeria monocytogenes + =C8 Salami MP3 No +LB +LB +MA +HA Listeria monocytogenes + 5 0,00 - +LA +LA Listeria monocytogenes + FN

C14 Pizza ham mushrooms MP3 No +MB* +MB* +MB* +MB*Listeria monocytogenes


C15 Pizza ham cheese MP3 No +MB* +MB* +MB* +MB*Listeria monocytogenes

Listeria welshimeri+ 6 285 2,00 + +MC* +MD* Listeria monocytogenes + =

C17 Boiled ham MP3 No +LA(1) Ø +MA +MA Listeria monocytogenes + 10 874 3,47 + +MA +MA Listeria monocytogenes + =C21 Pizza goat lardons MP3 No -MA +MA -MA +HB Listeria welshimeri - 80 0,02 - / / / - =

D2 Dices of ham MP3 No -MA +MA +MB* +HBListeria monocytogenes

Listeria welshimeri+ 1 327 0,42 + +MC* +MC* Listeria monocytogenes + =

D7 Kebab sandwich MP3 No Ø Ø Ø Ø / - 9 0,00 - / / / - =D8 Sandwich Provençal chicken MP3 No -LE Ø Ø Ø / - 6 0,00 - / / / - =

D12 Pizza ham mushrooms MP3 No +MC* +MC* +MC* +MC*Listeria monocytogenes


D16 Salami MP3 No +MA +MA +MA +MB Listeria monocytogenes + 97 0,03 - +LA +LA Listeria monocytogenes +MA +MA Listeria monocytogenes - FND19 Rosette MP3 No Ø Ø Ø Ø / - 3 0,00 - / / / - =E3 Salad pricking pitta MP3 No -LE -LE -ME -ME / - 3 0,00 - / / / - =E5 Black sausage MP3 No Ø Ø -LE -LE / - 4 0,00 - / / / - =

H15 Smoked ham MP3 No Ø Ø Ø Ø / - 6 0,00 - 5 0,00 - / / / - =H16 Pie MP3 No -ME -ME -ME -ME / - 7 0,00 - 6 0,00 - / / / - =H17 Brawn MP3 No Ø -LE -ME -ME / - 3 0,00 - 3 0,00 - / / / - =H18 Bacon MP3 No Ø Ø Ø Ø / - 5 0,00 - 4 0,00 - / / / - =

Final result

Code CASAMPLES Cat.Final result

REFERENCE METHOD EN ISO 11290-1 (#) VIDAS LMX Alternative method

DIRECT PLATINGLX PLATING

CONFIRMATIONFRASER FRASER 1/2 VIDAS LMX HEAT & GOComparison

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Meat products

ALOA1 P1 ALOA2 P2 Identification

A1 Deep-frozen chips MP1 No +LA +MA +MB +MB Listeria monocytogenes +A14 Minced beef way butcher MP1 No -LA +LA -MA +MA Listeria welshimeri -A15 Pasta MP1 No -LE -LE -LE Ø / -A16 Minced meat of horse MP1 No +LA +LA +MA +MA Listeria monocytogenes +B1 Minced meat MP1 No Ø Ø -LE -LE / -B2 Ground beef MP1 No -LA +LA -MA +MA Listeria welshimeri -B3 Minced meat MP1 No Ø Ø Ø Ø / -B7 Minced beef 15 % MG MP1 No -LA +LA -MA +MA Listeria welshimeri -B8 Minced beef 15 % MG MP1 No Ø Ø -MA +MA Listeria welshimeri -C5 Deep-frozen minced beef MP1 No -MA +LA -MA +HA Listeria welshimeri -

C20 Minced meat tradition MP1 No -LE Ø Ø Ø / -D6 Chopped tradition halal MP1 No Ø Ø Ø Ø / -

D10 Deep-frozen burgers MP1 No Ø -ME -LE -ME / -

D20 Chicken leg MP1 No +MB* +HB* +MB* +MB*Listeria monocytogenes

Listeria welshimeri+

F4 Chicken filets MP1 No Ø Ø Ø Ø / -

H5 Deep-frozen minced beef MP1 No +MB +MB* +MB +MB*Listeria monocytogenes


J2 Chicken tenderloins MP1 No -LA +LA -MA +MA Listeria welshimeri -J3 Duck leg MP1 No +MB +MB +MB* +MB* Listeria monocytogenes +J4 Turkey cutlet MP1 No Ø Ø Ø Ø / -J5 Duck leg MP1 No -LA(3) +LB* +MB* +MB* Listeria monocytogenes +

K11 Minced beef pure ox MP1 No +MB* +MB* +MB* +MB*Listeria monocytogenes

Listeria innocua+

A4 Marinaded chicken way Thai MP2 No -MA +MA -MB +MB Listeria innocua -A8 Chicken in Cajun spices MP2 No -LE Ø Ø Ø / -

A18 Chicken flavour Thai MP2 No +LB +LC +MB* +MB*Listeria monocytogenes

Listeria innocua+

B20 Merguez sausage MP2 No +MB* +MB* +MC* +MB*Listeria monocytogenes


B21 Chipolatas MP2 No +MB* +MB* +MD* +MB*Listeria monocytogenes


B22 Smoked lardons MP2 No Ø Ø -LE Ø / -C2 Chicken in the mozzarella MP2 No -LE -LE -ME -ME / -

C7 Merguez sausage MP2 No +LB* +LB(4) +MB* +MB*Listeria monocytogenes

Listeria innocua+

C9 Smoked lardons MP2 No +MB* +MB* +MB* +HBListeria monocytogenes


C16 Deep-frozen balls of ox MP2 No -LB +LA +MD* +MD*Listeria monocytogenes

Listeria innocua+

C19 Chipolatas MP2 No +LA +LA +MA +MA Listeria monocytogenes +

D14 Smoked lardons MP2 No +MB* +MB* +MB* +MB*Listeria monocytogenes


D15 Smoked lardons MP2 No +MB +HB* +MB +HB Listeria monocytogenes +E18 Chipolatas MP2 No -LA +LA -MA +MA Listeria welshimeri -F5 Sausages in the kebab MP2 No -ME -LE -ME -ME / -F6 Small stuffed vegetables MP2 No -LA +LA -MA +MA Listeria innocua -F9 Pork sausages MP2 No -LE -LE -LE -LE / -G1 Pork chops spice Mexican MP2 No Ø Ø -ME -ME / -G10 Stuffed zucchinis MP2 No -ME -LE -ME -ME / -J1 Marinaded chicken breast MP2 No -ME -ME +MA +MA Listeria monocytogenes +

A12 Tabbouleh to the chicken MP3 No -ME -ME -ME -ME / -

A20 Pizza ham Emmenthal cheese MP3 No +MD* +MD* -MB +MDListeria monocytogenes


B6 Paella chicken MP3 No +LA +LA +MA +MA Listeria monocytogenes +

B19 Bacon MP3 No +LB* +LB* +MB* +HB*Listeria monocytogenes


C4 Boiled ham MP3 No +LA +LA +MA +HB Listeria monocytogenes +C8 Salami MP3 No +LB +LB +MA +HA Listeria monocytogenes +

C14 Pizza ham mushrooms MP3 No +MB* +MB* +MB* +MB*Listeria monocytogenes


C15 Pizza ham cheese MP3 No +MB* +MB* +MB* +MB*Listeria monocytogenes


C17 Boiled ham MP3 No +LA(1) Ø +MA +MA Listeria monocytogenes +C21 Pizza goat lardons MP3 No -MA +MA -MA +HB Listeria welshimeri -

D2 Dices of ham MP3 No -MA +MA +MB* +HBListeria monocytogenes


D7 Kebab sandwich MP3 No Ø Ø Ø Ø / -D8 Sandwich Provençal chicken MP3 No -LE Ø Ø Ø / -

D12 Pizza ham mushrooms MP3 No +MC* +MC* +MC* +MC*Listeria monocytogenes


D16 Salami MP3 No +MA +MA +MA +MB Listeria monocytogenes +D19 Rosette MP3 No Ø Ø Ø Ø / -E3 Salad pricking pitta MP3 No -LE -LE -ME -ME / -E5 Black sausage MP3 No Ø Ø -LE -LE / -

H15 Smoked ham MP3 No Ø Ø Ø Ø / -H16 Pie MP3 No -ME -ME -ME -ME / -H17 Brawn MP3 No Ø -LE -ME -ME / -H18 Bacon MP3 No Ø Ø Ø Ø / -

Final result

Code CASAMPLES Cat.

REFERENCE METHOD EN ISO 11290-1 (#)

CONFIRMATIONFRASER FRASER 1/2

RFV VTTest result

RFV VTTest result


10 178 3,25 + / / / +MA +HA Listeria monocytogenes + =3 0,00 - / / / / / / - =2 0,00 - / / / / / / - =

10 104 3,23 + / / / +MA +HA Listeria monocytogenes + =11 765 3,76 + / / / +MA +HA Listeria monocytogenes + PS

43 0,01 - / / / / / / - =10 390 3,32 + / / / +MA +HA Listeria monocytogenes + PS

3 0,00 - / / / / / / - =3 0,00 - / / / / / / - =2 0,00 - / / / / / / - =3 0,00 - / / / / / / - =2 0,00 - / / / / / / - =5 0,00 - / / / / / / - =

3 391 1,06 + / / / +MB* +MB* Listeria monocytogenes + =

10 605 3,27 + 10 927 3,37 + +HB +MB* Listeria monocytogenes + =

854 0,26 + 368 0,11 + +MB* +HB* Listeria monocytogenes + =8 850 2,73 + 5 969 1,84 + +MB +MA Listeria monocytogenes + PS

10 522 3,24 + 7 816 2,41 + +HB +HB* Listeria monocytogenes + =

11 355 3,54 + 11 017 3,44 + +MD* +MB* Listeria monocytogenes + =

1 0,00 - / / / - =2 0,00 - / / / - =

11 409 3,64 + +MB* +MB* Listeria monocytogenes + =

9 940 3,17 + +MB* +HB* Listeria monocytogenes + =


2 0,00 - / / / - =2 0,00 - / / / - =

1 666 0,53 + -HA -HA Listeria innocua -HA -HA Listeria innocua - FN (FP)

10 037 3,20 + +MA +MA Listeria monocytogenes + =

128 0,04 - -HA -HA Listeria innocua -MA -HA Listeria innocua - FN

10 834 3,46 + +MA +HA Listeria monocytogenes + =



9 837 3,03 + 10 710 3,30 + +MA +HA Listeria monocytogenes + =2 0,00 - / / / - =

2 537 0,81 + -ME -ME / -ME 2+MD L.monocytogenes + =

11 918 3,81 + +MA +HA Listeria monocytogenes + =

9 206 2,94 + +MD* +MC* Listeria monocytogenes + =

10 661 3,40 + +HA +HA Listeria monocytogenes + =108 0,03 - +LA +LA Listeria monocytogenes - FN

8 568 2,73 + +MC* +MC* Listeria monocytogenes + =

8 098 2,58 + +MD* +MD* Listeria monocytogenes + =

10 265 3,28 + +MA +MA Listeria monocytogenes + =647 0,20 + +MC* +MC* Listeria monocytogenes + PS

2 821 0,88 + +MD* +MD* Listeria monocytogenes -MA +HD*(2) Listeria monocytogenes + =

29 0,00 - / / / - =3 0,00 - / / / - =


5 967 1,86 + +MA +MA Listeria monocytogenes + =4 0,00 - / / / - =

HEAT &GO 72hComparison

VIDAS LMX 72h DIRECT PLATING 72hFinal result

LX PLATING

VIDAS LMX Alternative method 72h

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Dairy products


RFV VTTest result


S1 Raclette cheese DP1 No -LE -LE -LE -LE / - 1 0,00 - / / / - =N1 Rollot de Picardie (pasteurized cheese) DP1 Yes Ø -LE +MB +MB Listeria monocytogenes + 44 0,01 - 44 0,01 - +LA +LA Listeria monocytogenes - FNN2 (Pasteurized) Epoisses cheese DP1 Yes Ø Ø +MA +MA Listeria monocytogenes + 3 175 0,98 + 2 764 0,85 + +MA +MA Listeria monocytogenes +MA +MA Listeria monocytogenes + =N3 Raw milk DP1 Yes +MA +MA +MA +MA Listeria monocytogenes + 9 935 3,07 + 9 990 3,09 + +MA +MA Listeria monocytogenes + =N4 Raw milk DP1 Yes +LA +LA +MA +HA Listeria monocytogenes + 8 398 2,60 + 9 008 2,78 + +MA +MA Listeria monocytogenes + =

N13 Raw milk DP1 No -LE -LE -LE -LE / - 5 0,00 - 6 0,00 - / / / - =

O8 Chaource cheese DP1 Yes +LA +MB +MA +HA Listeria monocytogenes + 2 115 0,65 + +MA +MA Listeria monocytogenes +HA +HA Listeria monocytogenes + =

P8 Pasteurized cheese Coulommiers DP1 No Ø Ø Ø Ø / - 4 0,00 - 6 0,00 - / / / - =Q15 Raw milk DP1 Yes +LA Ø +MB +MB Listeria monocytogenes + 5 0,00 - 5 0,00 - Ø Ø / Ø Ø / - FNQ16 Raw milk DP1 Yes +LA +LA +MA +MA Listeria monocytogenes + 625 0,21 + 760 0,26 + +MB +MB Listeria monocytogenes +MA +MA Listeria monocytogenes + =

AH15 Epoisses cheese DP1 Yes +MB +MB +MB +HB L.monocytogenes + 9 258 2,36 + +MB +MB L.monocytogenes + =AH16 Maroilles cheese DP1 Yes +LB +LB +MB +HB L.monocytogenes + 9 642 2,46 + +MB +MB L.monocytogenes + =AI1 Fruity Cantal cheese DP1 Yes +LB +LB +MB +MB L.monocytogenes + 6 064 1,54 + +MA +LA L.monocytogenes + =AI8 Munster DP1 Yes +LC +LC +MB +MB L.monocytogenes + 789 0,20 + +MB +LB L.monocytogenes + =

AF26 Young Cantal cheese DP1 No -LE +MB -MA +HB L.innocua - 4 0,00 - -ME -ME / - =AG21 Vinage cheese DP1 No Ø Ø Ø Ø / - 7 0,00 - Ø Ø / - =AG9 Raw milk DP1 Yes +LA(3) +LA(2) +MA +HA L.monocytogenes + 3 011 0,74 + +MA +MA L.monocytogenes + =E9 Small Bethmale in the goat DP2 No Ø Ø Ø Ø / - 10 0,00 - / / / - =

E10 Goat cheese DP2 No Ø Ø Ø Ø / - 9 0,00 - / / / - =N10 Goat cheese DP2 No -LE Ø Ø Ø / - 8 0,00 - 7 0,00 - / / / - =O5 Small pasteurized goats DP2 Yes +MA +LA +MA +MA Listeria monocytogenes + 11 570 3,58 + +MB +MB Listeria monocytogenes + =O7 Pasteurized cream of goat DP2 Yes +MA +MA +LA +MA Listeria monocytogenes + 10 405 3,22 + +MB +MB Listeria monocytogenes + =P5 Buche of goat cheese DP2 No -LE -LE -ME -ME / - 5 0,00 - 5 0,00 - / / / - =P6 Pasteurized cheese Chabichou du Poitou DP2 No Ø Ø Ø Ø / - 6 0,00 - 7 0,00 - / / / - =P7 Pasteurized goat cheese DP2 No -LE Ø -ME -ME / - 2 0,00 - 4 0,00 - / / / - =

AB3 Tomme (cheese of goat) DP2 No -LE -LE -ME -LE / - 2 0,00 - 3 0,00 - Ø Ø - =AE1 Ricotta of ewe DP2 No Ø Ø -LE Ø / - 2 0,00 - 4 0,00 - Ø Ø - =AE4 Goat cheese DP2 No Ø -LE Ø -ME / - 3 0,00 - 4 0,00 - -ME -ME - =AF2 Small goat cheese DP2 Yes +LA +LA +MB +MB L.monocytogenes + 11 618 3,09 + +MB +MB L.monocytogenes + =AF7 Goat cheese DP2 Yes +MB +MB +MB +MB L.monocytogenes + 8 695 2,31 + +MB +MB L.monocytogenes + =AF10 Ewe cheese DP2 Yes +LB +MC +MB +MB L.monocytogenes + 709 0,18 + +MC +MB L.monocytogenes + =AG2 Cheese in the blue DP2 Yes +LA +LB +MA +HB L.monocytogenes + 3 429 0,84 + +MB +MB L.monocytogenes + =AG5 Bleu de Bresse cheese DP2 Yes +MA +MA +HA +HA L.monocytogenes + 10 609 2,61 + +MA +MB L.monocytogenes + =

AG10 Goat cheese DP2 Yes +LA +MA +MA +HA L.monocytogenes + 4 404 1,08 + +MB +MB L.monocytogenes + =AH1 Blue cheese from Auvergne DP2 Yes +MA +MA +MA +HA L.monocytogenes + 10 045 2,56 + +MA +MB L.monocytogenes + =AH3 Ewe cheese DP2 Yes +LB +LB +MA +HB L.monocytogenes + 10 005 2,55 + +HA +MB L.monocytogenes + =AH11 Soft goat cheese DP2 Yes +MB +MB +MB +MB L.monocytogenes + 9 217 2,35 + +MB +MB L.monocytogenes + =AH14 Goat cheese DP2 Yes +MB +LB +MB +HB L.monocytogenes + 9 578 2,44 + +MB +MB L.monocytogenes + =AI4 Blue of Bresse DP2 Yes +LB +LB +MA +MA L.monocytogenes + 12 033 3,07 + +MB +MB L.monocytogenes + =AB3 Tomme cheese of goat DP2 No -LE -LE -ME -LE / - 2 0,00 - 3 0,00 - Ø Ø / - =AE1 Ricotta of ewe DP2 No Ø Ø -LE Ø / - 2 0,00 - 4 0,00 - Ø Ø / - =AE4 Goat cheese DP2 No Ø -LE Ø -ME / - 3 0,00 - 4 0,00 - -ME -ME / - =AE5 Ossau Iraty DP2 No -LE -LE -LE -LE / - 3 0,00 - 3 0,00 - -LE -LE / - =B14 Gateau in the pineapple DP3 No Ø Ø Ø Ø / - 3 0,00 - / / / - =C22 Merveilleux pastry DP3 No -ME -ME -ME -ME / - 12 0,00 - / / / - =C24 Chou pastry cream DP3 No Ø Ø +MA +HB Listeria monocytogenes + 10 138 3,24 + +HA +MA Listeria monocytogenes + =H1 Profiteroles DP3 No +MA +MA +MA +HA Listeria monocytogenes + 10 685 3,29 + 9 737 3,00 + +MB +MB Listeria monocytogenes + =H2 Cut duet strawberries DP3 No +MA +MA +MA +MA Listeria monocytogenes + 10 693 3,30 + 9 826 3,03 + +MA +MA Listeria monocytogenes + =H3 Profiteroles whipped cream DP3 No +MA +MA +MA +HA Listeria monocytogenes + 11 011 3,40 + 9 977 3,08 + +MA +MA Listeria monocytogenes + =

H4 Pizza 3 cheeses DP3 No +LB* +LB* +MB* +MB*Listeria monocytogenes

Listeria welshimeri+ 5 176 1,59 + 3 796 1,17 + +LB* +MB* Listeria monocytogenes + =

J23 Pizza in the goat DP3 No +MC* +MB* -MA +HB*Listeria monocytogenes

Listeria welshimeri+ 1 212 0,37 + 1 113 0,34 + +LC* +MC* Listeria monocytogenes + =

K1 Cut duet strawberries DP3 No +MA +MA +MA +MA Listeria monocytogenes + 9 717 3,00 + 10 719 3,31 + +HA +HB Listeria monocytogenes + =K2 Chou pastry cream DP3 No +MB +MB +MA +MA Listeria monocytogenes + 9 771 3,01 + 10 678 3,29 + +HA +HA Listeria monocytogenes + =M6 Chou pastry cream DP3 No +HA +MB +MB +HB Listeria monocytogenes + 9 109 2,82 + 10 180 3,15 + +HA +HA Listeria monocytogenes +MA +HA Listeria monocytogenes + =Q3 Tart from Saint-Tropez DP3 No -ME -LE -ME -ME / - 7 0,00 - 8 0,00 - / / / - =Q4 Profiteroles DP3 No Ø -LE -LE -LE / - 4 0,00 - 3 0,00 - / / / - =Q5 Versailles cake DP3 No -LE Ø -LE Ø / - 7 0,00 - 6 0,00 - / / / - =Q6 Infantile milk powder DP3 No -LE Ø Ø Ø / - 7 0,00 - 4 0,00 - / / / - =

AB4 Genoise chocolate mousse DP3 No -ME -ME -ME -ME / - 0 0,00 - 3 0,00 - Ø Ø / - =AB13 Strawberry pie DP3 No -LE -LE -ME -ME / - 1 0,00 - 2 0,00 - Ø Ø / - =AE2 Tart in the custard tart DP3 No Ø Ø -LE -ME / - 2 0,00 - 3 0,00 - Ø Ø / - =AF27 Tart in raspberries DP3 No -LE -LE -LE -ME / - 3 0,00 - -HE -ME / - =AF29 Chocolate cake DP3 No -ME -ME -ME -ME / - 9 0,00 - -ME -LE / - =AG20 Saint Honoré pastry DP3 No Ø Ø -ME Ø / - 5 0,00 - Ø Ø / - =

Comparison



CONFIRMATIONFRASER FRASER 1/2 VIDAS LMX HEAT & GOFinal result


31/56

Dairy products


S1 Raclette cheese DP1 No -LE -LE -LE -LE / -N1 Rollot de Picardie (pasteurized cheese) DP1 Yes Ø -LE +MB +MB Listeria monocytogenes +N2 (Pasteurized) Epoisses cheese DP1 Yes Ø Ø +MA +MA Listeria monocytogenes +N3 Raw milk DP1 Yes +MA +MA +MA +MA Listeria monocytogenes +N4 Raw milk DP1 Yes +LA +LA +MA +HA Listeria monocytogenes +

N13 Raw milk DP1 No -LE -LE -LE -LE / -

O8 Chaource cheese DP1 Yes +LA +MB +MA +HA Listeria monocytogenes +

P8 Pasteurized cheese Coulommiers DP1 No Ø Ø Ø Ø / -Q15 Raw milk DP1 Yes +LA Ø +MB +MB Listeria monocytogenes +Q16 Raw milk DP1 Yes +LA +LA +MA +MA Listeria monocytogenes +

AH15 Epoisses cheese DP1 Yes +MB +MB +MB +HB L.monocytogenes +AH16 Maroilles cheese DP1 Yes +LB +LB +MB +HB L.monocytogenes +AI1 Fruity Cantal cheese DP1 Yes +LB +LB +MB +MB L.monocytogenes +AI8 Munster DP1 Yes +LC +LC +MB +MB L.monocytogenes +

AF26 Young Cantal cheese DP1 No -LE +MB -MA +HB L.innocua -AG21 Vinage cheese DP1 No Ø Ø Ø Ø / -AG9 Raw milk DP1 Yes +LA(3) +LA(2) +MA +HA L.monocytogenes +E9 Small Bethmale in the goat DP2 No Ø Ø Ø Ø / -

E10 Goat cheese DP2 No Ø Ø Ø Ø / -N10 Goat cheese DP2 No -LE Ø Ø Ø / -O5 Small pasteurized goats DP2 Yes +MA +LA +MA +MA Listeria monocytogenes +O7 Pasteurized cream of goat DP2 Yes +MA +MA +LA +MA Listeria monocytogenes +P5 Buche of goat cheese DP2 No -LE -LE -ME -ME / -P6 Pasteurized cheese Chabichou du Poitou DP2 No Ø Ø Ø Ø / -P7 Pasteurized goat cheese DP2 No -LE Ø -ME -ME / -

AB3 Tomme (cheese of goat) DP2 No -LE -LE -ME -LE / -AE1 Ricotta of ewe DP2 No Ø Ø -LE Ø / -AE4 Goat cheese DP2 No Ø -LE Ø -ME / -AF2 Small goat cheese DP2 Yes +LA +LA +MB +MB L.monocytogenes +AF7 Goat cheese DP2 Yes +MB +MB +MB +MB L.monocytogenes +AF10 Ewe cheese DP2 Yes +LB +MC +MB +MB L.monocytogenes +AG2 Cheese in the blue DP2 Yes +LA +LB +MA +HB L.monocytogenes +AG5 Bleu de Bresse cheese DP2 Yes +MA +MA +HA +HA L.monocytogenes +

AG10 Goat cheese DP2 Yes +LA +MA +MA +HA L.monocytogenes +AH1 Blue cheese from Auvergne DP2 Yes +MA +MA +MA +HA L.monocytogenes +AH3 Ewe cheese DP2 Yes +LB +LB +MA +HB L.monocytogenes +AH11 Soft goat cheese DP2 Yes +MB +MB +MB +MB L.monocytogenes +AH14 Goat cheese DP2 Yes +MB +LB +MB +HB L.monocytogenes +AI4 Blue of Bresse DP2 Yes +LB +LB +MA +MA L.monocytogenes +AB3 Tomme cheese of goat DP2 No -LE -LE -ME -LE / -AE1 Ricotta of ewe DP2 No Ø Ø -LE Ø / -AE4 Goat cheese DP2 No Ø -LE Ø -ME / -AE5 Ossau Iraty DP2 No -LE -LE -LE -LE / -B14 Gateau in the pineapple DP3 No Ø Ø Ø Ø / -C22 Merveilleux pastry DP3 No -ME -ME -ME -ME / -C24 Chou pastry cream DP3 No Ø Ø +MA +HB Listeria monocytogenes +H1 Profiteroles DP3 No +MA +MA +MA +HA Listeria monocytogenes +H2 Cut duet strawberries DP3 No +MA +MA +MA +MA Listeria monocytogenes +H3 Profiteroles whipped cream DP3 No +MA +MA +MA +HA Listeria monocytogenes +

H4 Pizza 3 cheeses DP3 No +LB* +LB* +MB* +MB*Listeria monocytogenes


J23 Pizza in the goat DP3 No +MC* +MB* -MA +HB*Listeria monocytogenes


K1 Cut duet strawberries DP3 No +MA +MA +MA +MA Listeria monocytogenes +K2 Chou pastry cream DP3 No +MB +MB +MA +MA Listeria monocytogenes +M6 Chou pastry cream DP3 No +HA +MB +MB +HB Listeria monocytogenes +Q3 Tart from Saint-Tropez DP3 No -ME -LE -ME -ME / -Q4 Profiteroles DP3 No Ø -LE -LE -LE / -Q5 Versailles cake DP3 No -LE Ø -LE Ø / -Q6 Infantile milk powder DP3 No -LE Ø Ø Ø / -

AB4 Genoise chocolate mousse DP3 No -ME -ME -ME -ME / -AB13 Strawberry pie DP3 No -LE -LE -ME -ME / -AE2 Tart in the custard tart DP3 No Ø Ø -LE -ME / -AF27 Tart in raspberries DP3 No -LE -LE -LE -ME / -AF29 Chocolate cake DP3 No -ME -ME -ME -ME / -AG20 Saint Honoré pastry DP3 No Ø Ø -ME Ø / -


CONFIRMATIONFRASER FRASER 1/2Final result

Code CASAMPLES Cat.

RFV VTTest result

RFV VTTest result


129 0,03 - 181 0,05 + +LA +LA Listeria monocytogenes +HA +HA Listeria monocytogenes + =11 754 3,64 + 12 053 3,73 + +MA +MA Listeria monocytogenes + =9 975 3,08 + 11 072 3,42 + +MA +MA Listeria monocytogenes + =

10 153 3,14 + 11 405 3,53 + +MA +MA Listeria monocytogenes + =


3 0 - 3 0 - Ø Ø / Ø Ø / - FN9571 3,33 + 9921 3,45 + +MA +MA Listeria monocytogenes + =

11 462 3,54 + 11 683 3,61 + +MA +MA Listeria monocytogenes + =10 018 3,10 + 10 107 3,13 + +MA +MB Listeria monocytogenes + =

5 0 - / / / / / / - =9 0 - / / / / / / - =

10683 3,41 + / / / +HA +HA Listeria monocytogenes + =9896 3,05 + 10188 3,14 + +HA +MB Listeria monocytogenes + =9982 3,08 + 10211 3,15 + +MA +MA Listeria monocytogenes + =

10112 3,12 + 10630 3,28 + +HA +MA Listeria monocytogenes + =

4070 1,25 + 4543 1,4 + +MB* +LB* Listeria monocytogenes + =

1645 0,5 + 1785 0,55 + +MB* +MB* Listeria monocytogenes + =

10387 3,24 + 10972 3,42 + +MA +MB Listeria monocytogenes + =10333 3,22 + 11202 3,49 + +MA +MA Listeria monocytogenes + =9989 3,09 + 10211 3,16 + +MA +MA Listeria monocytogenes + =



LX PLATING


32/56

Raw milk cheeses


RFV VTTest result

OAA RLM Identification

R1 Raw milk Cow cheese RMC No +LB +LC +MB +MB Listeria monocytogenes + 10 845 3,00 + 10885 3,01 + +MA +MA Listeria monocytogenes + =R2 Raw milk Cow cheese RMC No +LA +LB +MB +HB Listeria monocytogenes + 10 546 2,91 + 10 647 2,94 + +MA +MA Listeria monocytogenes + =R3 Raw milk Ewe cheese sprinkled with parsley doughRMC No -LE -LE Ø Ø / - 23 0,00 - 27 0,00 - / / / - =R4 Raw milk Ewe cheese sprinkled with parsley doughRMC No -LE Ø +MB +HB Listeria monocytogenes + 3 860 1,06 + 4 777 1,32 + +MA +MA Listeria monocytogenes + =R5 Raw milk Cow cheese RMC No +MB +MB +MA +HB Listeria monocytogenes + 10 416 2,88 + 11 342 3,13 + +HA +MA Listeria monocytogenes + =R6 Raw milk Cow cheese RMC No +MA +LB +MB +HB Listeria monocytogenes + 10 488 2,90 + 11 484 3,17 + +MA +HA Listeria monocytogenes + =

R7 Raw milk Cow cheese RMC No +MB +MB +MD +HBL.monocytogenes

L. innocua+ 10 558 2,92 + 10 110 2,79 + +MA +HA Listeria monocytogenes + =

R8 Raw milk Ewe cheese RMC No -LE -LE Ø -ME / - 6 0,00 - 5 0,00 - / / / - =R10 Raw milk Reblochon RMC No +LA +LA(2) +MA +MA Listeria monocytogenes + 11 305 3,12 + 10 632 2,94 + +HA +HA Listeria monocytogenes + =R11 Raw milk Époisses cheese RMC No -LE -LE -LE -LE / - 10 0,00 - 4 0,00 - / / / - =R12 Raw milk cheese RMC No Ø Ø Ø Ø / - 7 0,00 - 3 0,00 - / / / - =R13 Fruity Cantal RMC No -LE -LE -LE -LE / - 5 0,00 - 6 0,00 - / / / - =R14 Raw milk cheese RMC No -LE Ø -LE -LE / 13 0,00 - 14 0,00 - / / / - =T1 Reblochon unpasteurized milk RMC Yes -ME -LE -ME -LE / - 5 0,00 - 4 0,00 - / / / - =T2 Brie de Meaux cheese RMC Yes -LE -LE -ME -ME / - 5 0,00 - 4 0,00 - / / / - =T3 Crotin de Chavignol unpasteurized milk cheeseRMC Yes Ø -LE -ME -LE / - 11 0,00 - 8 0,00 - / / / - =T4 Unpasteurized milk camembert cheese RMC Yes -ME -ME -ME -ME / - 5 0,00 - 5 0,00 - / / / - =T5 Raw milk Goat cheese RMC Yes -LE -LE -ME -ME / - 5 0,00 - 5 0,00 - / / / - =T6 Raw milk small Munster RMC Yes -ME -LE -ME -LE / - 7 0,00 - 6 0,00 - / / / - =T7 Small reblochon RMC Yes -ME -LE -ME -ME / - 5 0,00 - 6 0,00 - / / / - =T8 Unpasteurized milk camembert cheese RMC Yes Ø Ø Ø Ø / - 9 0,00 - 35 0,00 - / / / - =T9 Parmigiano unpasteurized milk RMC No -LE -LE -LE -ME / - 4 0,00 - 4 0,00 - / / / - =T10 Raw milk cheese RMC No -LE -LE -LE -LE / - 122 0,03 - 118 0,03 - / / / - =T11 Raw milk Organic cheese St Félicien RMC No +LA +LA +MA +MA Listeria monocytogenes + 30 0,00 - 35 0,00 - +LB +LB Listeria monocytogenes + FNT12 Sprinkled with parsley dough raw milk ewe cheeseRMC No +LA +LA +MB +MB Listeria monocytogenes + 313 0,08 + 347 0,09 + +LA +LA Listeria monocytogenes + =T13 Raw milk cheese RMC No Ø Ø -ME -LE / - 3 0,00 - 4 0,00 - / / / - =U1 Caprifeullié cheese goat raw milk RMC Yes Ø Ø Ø Ø / - 5 0,00 - 7 0,00 - / / / - =U2 Munster unpasteurized milk RMC Yes -LE Ø -ME Ø / - 4 0,00 - 8 0,00 - / / / - =U3 Golden mount unpasteurized milk RMC Yes +LA +LA +MA +MA Listeria monocytogenes + 5 0,00 - 46 0,01 - Ø Ø / - FNU4 Ossau Iraty unpasteurized milk farmer RMC Yes -LE Ø -ME Ø / - 4 0,00 - 6 0,00 - / / / - =U5 Goat cheese unpasteurized milk RMC Yes Ø Ø Ø Ø / - 6 0,00 - 5 0,00 - / / / - =U6 Unpasteurized milk Beaufort RMC Yes -LE Ø -ME Ø / - 6 0,00 - 3 0,00 - / / / - =

U7 Raw milk cheese RMC Yes +MB* +MB* +HB* +MB*L.monocytogenes

L. innocua+ 10 765 3,04 + 10 932 3,09 + +MA +MA Listeria monocytogenes + =

U8 Raw milk cheese RMC Yes -LE Ø -LE -LE / - 10 325 2,91 + 10 368 2,93 + +MA +MA Listeria monocytogenes + PSU9 Saint Nectaire farmer cheese RMC Yes -LE Ø -LE Ø / - 5 321 1,50 + 5 723 1,61 + +MA +MA Listeria monocytogenes + PSV1 Unpasteurized milk camembert cheese RMC Yes -LE Ø -LE Ø / - 4 0,00 - 98 0,02 - / / / - =V2 Raw milk Goat cheese Sainte Maure RMC Yes +LB +LB +HB +HA Listeria monocytogenes + 2 0,00 - 3 0,00 - -ME -LE / - FNV3 Raw milk Munster RMC Yes -LE Ø -ME Ø / - 2 0,00 - 7 0,00 - / / / - =V4 Brie de Meaux cheese RMC Yes Ø Ø Ø Ø / - 2 0,00 - 1 0,00 - / / / - =W1 Raw milk camembert cheese RMC Yes -LE -LE -LE Ø / - 7 0,00 - 6 0,00 - / / / - =W2 Raw milk Reblochon farmer RMC Yes -LE -LE +MA +HA Listeria monocytogenes + 33 0,01 - 47 0,01 - +LA +LA Listeria monocytogenes + FNW3 Raw milk raclette cheese RMC Yes -LE +LA(3) +MA +MA Listeria monocytogenes + 318 0,10 + 458 0,14 + +MA +MA Listeria monocytogenes + =W4 Raw milk Goat cheese Sainte Maure RMC Yes Ø Ø +MA +HA Listeria monocytogenes + 2 268 0,73 + 2 895 0,93 + +MA +MA Listeria monocytogenes + =W5 Cheese farmer RMC Yes Ø -LE Ø Ø / - 7 941 2,56 + 8 640 2,78 + +MA +MA Listeria monocytogenes + PSW6 Ecume de Wimereux raw milk cheese RMC Yes Ø Ø -LE Ø / - 8 0,00 - 9 0,00 - / / / - =W7 Raw milk Munster RMC Yes -ME -LE +MA +HA Listeria monocytogenes + 5 999 1,93 + 6 490 2,09 + +MA +MA Listeria monocytogenes + =W8 Raw milk Goat RMC Yes +LB +LB +HA +HA Listeria monocytogenes + 10 237 3,30 + 11 244 3,62 + +MA +MA Listeria monocytogenes + =X1 Camembert cheese of Normandy RMC Yes -ME Ø -LE -LE / - 189 0,06 + 297 0,09 + +MA +MA Listeria monocytogenes + PSX2 Unpasteurized milk cheese RMC Yes +MA +MA +MA +HB Listeria monocytogenes + 10 365 3,34 + 10 375 3,34 + +MA +MA Listeria monocytogenes + =X3 Raw milk Morbier RMC Yes +MA +MA +MB +MB Listeria monocytogenes + 10 484 3,38 + 10 786 3,48 + +MA +MA Listeria monocytogenes + =X4 Raw milk Goat cheese RMC Yes +MA +MA +MA +HA Listeria monocytogenes + 10 659 3,44 + 10 792 3,48 + +MA +HA Listeria monocytogenes + =X5 Raw milk Camembert cheese RMC Yes -ME Ø -ME Ø / - 8 661 2,79 + 9 532 3,07 + +MA +LA Listeria monocytogenes + PSX6 Raw milk Goat cheese RMC Yes +MA +HA +MA +HA Listeria monocytogenes + 10 047 3,24 + 11 111 3,58 + +HA +MA Listeria monocytogenes + =X7 Small reblochon RMC Yes +MB +MA +MA +HA Listeria monocytogenes + 10 561 3,40 + 10 191 3,28 + +MA +MA Listeria monocytogenes + =X8 Raw milk raclette cheese RMC Yes +MA +MA +MA +HA Listeria monocytogenes + 10 471 3,37 + 10 105 3,26 + +MA +HA Listeria monocytogenes + =Y1 Raw milk cheese RMC Yes +LA +LA +MA +MB Listeria monocytogenes + 10 481 3,14 + 9 788 2,93 + +MA +MA Listeria monocytogenes + =Y2 Brie de Meaux cheese RMC Yes -LE Ø +LA +LA Listeria monocytogenes + 1 362 0,40 + 1 662 0,49 + +MB +MB Listeria monocytogenes + =Y3 Raw milk Camembert cheese RMC Yes -LE Ø Ø Ø / - 4 0,00 - 4 0,00 - / / / - =Y4 Raw milk Raclette RMC Yes +LC +LB +MB +MB Listeria monocytogenes + 3 056 0,91 + 3 486 1,04 + +MA +MA Listeria monocytogenes + =Y5 Raw milk cheese RMC Yes +LB +LA +MB +HA Listeria monocytogenes + 2 085 0,62 + 2 132 0,63 + +MD +MB Listeria monocytogenes + =Y6 Raw milk cheese RMC Yes +LA +LA +MA +MA Listeria monocytogenes + 228 0,06 + 285 0,08 + +LA +LA Listeria monocytogenes + =

Code CASAMPLES Cat.

REFERENCE METHOD EN ISO 11290-1 (#) VIDAS LMX Alternative method LMX

CONFIRMATIONFRASER FRASER 1/2 VIDAS LMX LX PLATING Final result

HEAT & GOComparisonFinal

result

33/56

Raw milk cheeses


R1 Raw milk Cow cheese RMC No +LB +LC +MB +MB Listeria monocytogenes +R2 Raw milk Cow cheese RMC No +LA +LB +MB +HB Listeria monocytogenes +R3 Raw milk Ewe cheese sprinkled with parsley doughRMC No -LE -LE Ø Ø / -R4 Raw milk Ewe cheese sprinkled with parsley doughRMC No -LE Ø +MB +HB Listeria monocytogenes +R5 Raw milk Cow cheese RMC No +MB +MB +MA +HB Listeria monocytogenes +R6 Raw milk Cow cheese RMC No +MA +LB +MB +HB Listeria monocytogenes +

R7 Raw milk Cow cheese RMC No +MB +MB +MD +HBL.monocytogenes

L. innocua+

R8 Raw milk Ewe cheese RMC No -LE -LE Ø -ME / -R10 Raw milk Reblochon RMC No +LA +LA(2) +MA +MA Listeria monocytogenes +R11 Raw milk Époisses cheese RMC No -LE -LE -LE -LE / -R12 Raw milk cheese RMC No Ø Ø Ø Ø / -R13 Fruity Cantal RMC No -LE -LE -LE -LE / -R14 Raw milk cheese RMC No -LE Ø -LE -LE /T1 Reblochon unpasteurized milk RMC Yes -ME -LE -ME -LE / -T2 Brie de Meaux cheese RMC Yes -LE -LE -ME -ME / -T3 Crotin de Chavignol unpasteurized milk cheeseRMC Yes Ø -LE -ME -LE / -T4 Unpasteurized milk camembert cheese RMC Yes -ME -ME -ME -ME / -T5 Raw milk Goat cheese RMC Yes -LE -LE -ME -ME / -T6 Raw milk small Munster RMC Yes -ME -LE -ME -LE / -T7 Small reblochon RMC Yes -ME -LE -ME -ME / -T8 Unpasteurized milk camembert cheese RMC Yes Ø Ø Ø Ø / -T9 Parmigiano unpasteurized milk RMC No -LE -LE -LE -ME / -T10 Raw milk cheese RMC No -LE -LE -LE -LE / -T11 Raw milk Organic cheese St Félicien RMC No +LA +LA +MA +MA Listeria monocytogenes +T12 Sprinkled with parsley dough raw milk ewe cheeseRMC No +LA +LA +MB +MB Listeria monocytogenes +T13 Raw milk cheese RMC No Ø Ø -ME -LE / -U1 Caprifeullié cheese goat raw milk RMC Yes Ø Ø Ø Ø / -U2 Munster unpasteurized milk RMC Yes -LE Ø -ME Ø / -U3 Golden mount unpasteurized milk RMC Yes +LA +LA +MA +MA Listeria monocytogenes +U4 Ossau Iraty unpasteurized milk farmer RMC Yes -LE Ø -ME Ø / -U5 Goat cheese unpasteurized milk RMC Yes Ø Ø Ø Ø / -U6 Unpasteurized milk Beaufort RMC Yes -LE Ø -ME Ø / -

U7 Raw milk cheese RMC Yes +MB* +MB* +HB* +MB*L.monocytogenes

L. innocua+

U8 Raw milk cheese RMC Yes -LE Ø -LE -LE / -U9 Saint Nectaire farmer cheese RMC Yes -LE Ø -LE Ø / -V1 Unpasteurized milk camembert cheese RMC Yes -LE Ø -LE Ø / -V2 Raw milk Goat cheese Sainte Maure RMC Yes +LB +LB +HB +HA Listeria monocytogenes +V3 Raw milk Munster RMC Yes -LE Ø -ME Ø / -V4 Brie de Meaux cheese RMC Yes Ø Ø Ø Ø / -W1 Raw milk camembert cheese RMC Yes -LE -LE -LE Ø / -W2 Raw milk Reblochon farmer RMC Yes -LE -LE +MA +HA Listeria monocytogenes +W3 Raw milk raclette cheese RMC Yes -LE +LA(3) +MA +MA Listeria monocytogenes +W4 Raw milk Goat cheese Sainte Maure RMC Yes Ø Ø +MA +HA Listeria monocytogenes +W5 Cheese farmer RMC Yes Ø -LE Ø Ø / -W6 Ecume de Wimereux raw milk cheese RMC Yes Ø Ø -LE Ø / -W7 Raw milk Munster RMC Yes -ME -LE +MA +HA Listeria monocytogenes +W8 Raw milk Goat RMC Yes +LB +LB +HA +HA Listeria monocytogenes +X1 Camembert cheese of Normandy RMC Yes -ME Ø -LE -LE / -X2 Unpasteurized milk cheese RMC Yes +MA +MA +MA +HB Listeria monocytogenes +X3 Raw milk Morbier RMC Yes +MA +MA +MB +MB Listeria monocytogenes +X4 Raw milk Goat cheese RMC Yes +MA +MA +MA +HA Listeria monocytogenes +X5 Raw milk Camembert cheese RMC Yes -ME Ø -ME Ø / -X6 Raw milk Goat cheese RMC Yes +MA +HA +MA +HA Listeria monocytogenes +X7 Small reblochon RMC Yes +MB +MA +MA +HA Listeria monocytogenes +X8 Raw milk raclette cheese RMC Yes +MA +MA +MA +HA Listeria monocytogenes +Y1 Raw milk cheese RMC Yes +LA +LA +MA +MB Listeria monocytogenes +Y2 Brie de Meaux cheese RMC Yes -LE Ø +LA +LA Listeria monocytogenes +Y3 Raw milk Camembert cheese RMC Yes -LE Ø Ø Ø / -Y4 Raw milk Raclette RMC Yes +LC +LB +MB +MB Listeria monocytogenes +Y5 Raw milk cheese RMC Yes +LB +LA +MB +HA Listeria monocytogenes +Y6 Raw milk cheese RMC Yes +LA +LA +MA +MA Listeria monocytogenes +

Code CASAMPLES Cat.


CONFIRMATIONFRASER FRASER 1/2Final result

RFV VTTest result

OAA RLM Identification

10 498 2,90 + +MA +HA L.monocytogenes + =10 648 2,94 + +MA +HA Listeria monocytogenes + =

287 0,07 + +LA +LA Listeria monocytogenes - PS11 506 3,18 + +MA +HA Listeria monocytogenes + =10 292 2,84 + +HA +HA L.monocytogenes + =10 400 2,87 + +MA +HA Listeria monocytogenes + =

10 395 2,87 + +MA +HAL.monocytogenes

L. innocua+ =

7 0,00 - / / / - =11 224 3,10 + +MA +HA Listeria monocytogenes + =

4 0,00 - / / / - =4 0,00 - / / / - =7 0,00 - / / / - =27 0,00 - / / / - =

119 0,03 - / / / - =80 0,02 - +LA +LA Listeria monocytogenes + FN

3 456 0,97 + +MA +MA Listeria monocytogenes + =

7 0,00 - Ø Ø / - FN


11 861 3,34 + +MA +MA Listeria monocytogenes + PS6 225 1,75 + +MA +MA Listeria monocytogenes + PS

92 0,02 - / / / - =38 0,01 - +LA(3) +LA Listeria monocytogenes + FN440 0,14 + +LA +LA Listeria monocytogenes + =

2 919 0,94 + +MA +MA Listeria monocytogenes + =8 900 2,87 + +MA +MA Listeria monocytogenes + PS

34 0,01 - / / / - =188 0,06 + +MA +MA Listeria monocytogenes + =

10 874 3,51 + +MA +MA Listeria monocytogenes + =129 0,03 - +LA +LA Listeria monocytogenes - =

11 207 3,25 + +HA +HA Listeria monocytogenes + =11 357 3,29 + +MA +MA Listeria monocytogenes + =11 538 3,35 + +MA +MA Listeria monocytogenes + =12 447 3,61 + +MA +MA Listeria monocytogenes + PS11 732 3,40 + +HA +HA Listeria monocytogenes + =10 849 3,15 + +MA +HA Listeria monocytogenes + =10 368 3,01 + +MA +MA Listeria monocytogenes + =11 317 3,28 + +LA +MA Listeria monocytogenes + =1 148 0,33 + +LB +LB Listeria monocytogenes + =

2 948 0,85 + +LA +MA Listeria monocytogenes + =2 151 0,62 + +LA +LA Listeria monocytogenes + =206 0,05 + Ø +LA(3) Listeria monocytogenes + =

ComparisonVIDAS LMX 72h

Final result


LX PLATING

34/56

Seafood products


RFV VTTest result


A7 Trio of fishes SF1 No +LA +LA +MA +MB Listeria monocytogenes + 2 0,00 - Ø Ø / - FNA17 Nets of pangase SF1 No +MB +MB +MB +MB Listeria monocytogenes + 10 421 3,33 + +HB +HB Listeria monocytogenes + =B9 Duet of fishes SF1 No +MA +MA +MA +MA Listeria monocytogenes + 10 009 3,19 + +MB +HB Listeria monocytogenes + =

B10 Device seafoods SF1 No +LA +LB +MA +HB Listeria monocytogenes + 10 533 3,36 + +MA +HA Listeria monocytogenes + =C1 Shrimps SF1 No +LA +MA +MA +MA Listeria monocytogenes + 614 0,19 + +MA +MA Listeria monocytogenes + =

C12 Shrimps SF1 No +MA +MB +MA +MB Listeria monocytogenes + 5 011 1,60 + +MA +MB Listeria monocytogenes + =D9 Shrimps SF1 No Ø Ø Ø Ø / - 2 0,00 - / / / - =F10 Olives of fish SF1 No -LE Ø Ø Ø / - 4 0,00 - 5 0,00 - / / / - =G9 Coley filet SF1 No +LA +LA +MA +MB Listeria monocytogenes + 11 467 3,58 + 12 023 3,75 + +MA +MA Listeria monocytogenes + =H8 Nets of pangasus SF1 No +MA +MB +MA +MB Listeria monocytogenes + 10 135 3,13 + 10 328 3,18 + +HB +HB Listeria monocytogenes + =H9 Nets of pangasus SF1 No +MA +MB +MA +HB Listeria monocytogenes + 10 193 3,14 + 10 619 3,27 + +MA +HB Listeria monocytogenes + =

H10 Whiting filets SF1 No +MB +MB* +MB +MB*Listeria monocytogenes

Listeria innocua+ 10 313 3,18 + 10 774 3,32 + +HB +MB* Listeria monocytogenes + =

H11 Shrimps SF1 No +MA +MB +MB +MBListeria monocytogenes

Listeria innocua+ 10 605 3,27 + 11 379 3,51 + +MA +HA Listeria monocytogenes + =

H12 Shrimps SF1 No +LA +MB +MA +HAListeria monocytogenes

Listeria innocua+ 10 536 3,25 + 11 039 3,40 + +HB +HB* Listeria monocytogenes + =

H13 Shrimps SF1 No +MB +MB* +MB +MB*Listeria monocytogenes

Listeria innocua+ 9 746 3,00 + 9 237 2,85 + +HB +MB* Listeria monocytogenes + =

H14 Shrimps SF1 No Ø +LE +LE Ø / - 3 0,00 - 2 0,00 - / / / - =A19 Mini cut of smoked trout SF2 No +LB +LB +HB +HB Listeria monocytogenes + 10 643 3,40 + +MA +MA Listeria monocytogenes + =C11 Smoked fish SF2 No Ø Ø Ø Ø / - 5 0,00 - / / / - =E2 Cracks smoked salmon SF2 No Ø Ø Ø Ø / - 5 0,00 - / / / - =

E14 Atlantic smoked salmon SF2 No Ø Ø -LE -LE / - 3 0,00 - / / / - =E16 Cracks smoked salmon SF2 No Ø Ø -LE -LE / - 6 0,00 - / / / - =E17 Atlantic smoked salmon SF2 No -LE Ø -LE Ø / - 4 0,00 - / / / - =F3 Cracks smoked salmon SF2 No Ø Ø Ø Ø / - 6 0,00 - 14 0,00 - / / / - =F7 Smoked salmon with cottage cheese dill SF2 No -LA +LA -MA +HA Listeria welshimeri - 10 287 3,21 + 9 497 2,96 + +HB +HB Listeria monocytogenes + PSF8 Smoked salmon and celery SF2 No +LB +LB +MB +MB Listeria monocytogenes + 11 136 3,48 + 10 295 3,21 + +MA +MA Listeria monocytogenes + =

F12 Pizza to the salmon SF2 No -LE Ø -ME -ME / - 4 0,00 - 12 0,00 - / / / - =F14 Smoked haddock SF2 No -LE Ø -LE -LE / - 5 0,00 - 6 0,00 - / / / - =G3 Salad of pates smoked salmon mozarella SF2 No Ø Ø -LE -ME / - 4 0,00 - 7 0,00 - / / / - =G5 Smoked salmon the Scotland SF2 No Ø Ø -ME -ME / - 4 0,00 - 9 0,00 - / / / - =G6 Smoked trout SF2 No Ø Ø Ø Ø / - 8 0,00 - 6 0,00 - / / / - =G7 Pizza salmon SF2 No Ø Ø Ø -ME / - 3 0,00 - 8 0,00 - / / / - =G8 Mini slices of smoked salmon SF2 No -ME -ME Ø -ME / - 5 0,00 - 15 0,00 - / / / - =G11 Falls Atlantic smoked salmon SF2 No +MA +MB +MB +HB Listeria monocytogenes + 11 143 3,48 + 12 035 3,76 + +MB* +HB* Listeria monocytogenes + =G12 Smoked halibut SF2 No Ø Ø -LE -LE / - 7 0,00 - 10 0,00 - / / / - =I5 Atlantic smoked salmon SF2 No +MA +MA +MA +HA Listeria monocytogenes + 11 440 3,53 + 12 295 3,79 + +MA +MA Listeria monocytogenes + =I6 Smoked trout calvados-basil SF2 No -MA +MA -MA +MA Listeria innocua - 6 0,00 - 13 0,00 - / / / - =I7 Smoked trout SF2 No -LA +MA -MA +HA Listeria innocua - 5 0,00 - 7 0,00 - / / / - =I8 Falls Atlantic smoked salmon SF2 No +MA +MA +MB +MB Listeria monocytogenes + 6 738 2,08 + 4 765 1,47 + +MA +MA Listeria monocytogenes + =J6 Marinaded smoked herrings SF2 No Ø Ø -LE -LE / - 5 0,00 - 11 0,00 - / / / - =J7 Smoked eels SF2 No Ø Ø +MA +MB Listeria monocytogenes + 7 0,00 - 35 0,01 - Ø Ø / - FNJ8 Norway smoked salmon SF2 No Ø Ø Ø Ø / - 2 0,00 - 10 0,00 - / / / - =J9 Cracks smoked salmon SF2 No Ø Ø Ø Ø / - 5 0,00 - 6 0,00 - / / / - =

J10 Norway smoked salmon SF2 No Ø Ø Ø Ø / - 4 0,00 - 9 0,00 - / / / - =L13 Peaces Atlantic smoked salmon SF2 No Ø Ø -LE -LE / - 5 0,00 - 5 0,00 - / / / - =L14 Tartar smoked Salmon SF2 No -LE Ø -MA +MA Listeria innocua - 3 0,00 - 3 0,00 - / / / - =L15 Nets of smoked herrings SF2 No Ø Ø Ø Ø / - 4 0,00 - 8 0,00 - / / / - =L16 Smoked salmon Norvège SF2 No Ø Ø Ø Ø / - 6 0,00 - 4 0,00 - / / / - =AB2 Smoked Scottish Organic salmon SF2 No +MA +MA +MA +MA L.monocytogenes + 10 385 2,59 + +MA +MA L.monocytogenes + =

AB6 Kippers SF2 No +MB +MB +MD +MBL.monocytogenes

L.innocua+ 10 217 2,55 + +MD +MD

L.monocytogenesL.innocua

+ =

AF21 Smoked salmon SF2 No +MA +MA +MA +HB L.monocytogenes + 9 787 2,60 + +HB +MB L.monocytogenes + =A10 Salad of pates in shrimps SF3 No +MA +MA +HB +MB Listeria monocytogenes + 942 0,30 + +MA +MA Listeria monocytogenes + =A11 Paella seafoods SF3 No +MA +MB +MA +HB Listeria monocytogenes + 10 036 3,20 + +HA +HA Listeria monocytogenes + =A13 Being crusty snail SF3 No +LB +LB +MB +HB Listeria monocytogenes + 10 407 3,32 + +HA +HA Listeria monocytogenes + =C6 Deep-frozen cooked mussels SF3 No Ø Ø Ø Ø / - 5 0,00 - / / / - =

C13 Hake filet, rices and vegetables SF3 No Ø Ø Ø Ø / - 408 0,13 + +MA +LA Listeria monocytogenes + PSE4 Device seafoods SF3 No -LE Ø Ø Ø / - 32 0,01 - / / / - =E6 St Jacques preparation SF3 No Ø Ø -LE Ø / - 3 0,00 - / / / - =

E15 Fish stick SF3 No +MA +MA +MA +HA Listeria monocytogenes + 11 306 3,53 + +MA +MA Listeria monocytogenes + =F1 Olives of salmon SF3 No -LE Ø -ME Ø / - 5 0,00 - 5 0,00 - / / / - =F2 Olives of salmon SF3 No Ø Ø Ø Ø / - 6 0,00 - 13 0,00 - / / / - =

F15 Salad of crab SF3 No -LE Ø -ME -LE / - 4 0,00 - 4 0,00 - / / / - =F16 Salad of crab SF3 No Ø Ø Ø Ø / - 3 0,00 - 6 0,00 - / / / - =G2 Salad of pates in shrimps SF3 No -LE Ø Ø Ø / - 5 0,00 - 5 0,00 - / / / - =G4 Fish marinaded in the basil SF3 No +LA +LB(2) +MA +MB Listeria monocytogenes + 494 0,15 + 149 0,04 - +MB +MB Listeria monocytogenes + =

H6 Rust of cuttlefish SF3 No +MB* +MB* +MB* +MB*Listeria monocytogenes

Listeria innocua+ 10 122 3,12 + 9 975 3,08 + +MB* +MB* Listeria monocytogenes + =

H7 Rust of cuttlefish SF3 No +LB +LB* +MB +MB*Listeria monocytogenes


Final result





35/56

Seafood products


A7 Trio of fishes SF1 No +LA +LA +MA +MB Listeria monocytogenes +A17 Nets of pangase SF1 No +MB +MB +MB +MB Listeria monocytogenes +B9 Duet of fishes SF1 No +MA +MA +MA +MA Listeria monocytogenes +

B10 Device seafoods SF1 No +LA +LB +MA +HB Listeria monocytogenes +C1 Shrimps SF1 No +LA +MA +MA +MA Listeria monocytogenes +

C12 Shrimps SF1 No +MA +MB +MA +MB Listeria monocytogenes +D9 Shrimps SF1 No Ø Ø Ø Ø / -F10 Olives of fish SF1 No -LE Ø Ø Ø / -G9 Coley filet SF1 No +LA +LA +MA +MB Listeria monocytogenes +H8 Nets of pangasus SF1 No +MA +MB +MA +MB Listeria monocytogenes +H9 Nets of pangasus SF1 No +MA +MB +MA +HB Listeria monocytogenes +

H10 Whiting filets SF1 No +MB +MB* +MB +MB*Listeria monocytogenes

Listeria innocua+

H11 Shrimps SF1 No +MA +MB +MB +MBListeria monocytogenes

Listeria innocua+

H12 Shrimps SF1 No +LA +MB +MA +HAListeria monocytogenes

Listeria innocua+

H13 Shrimps SF1 No +MB +MB* +MB +MB*Listeria monocytogenes

Listeria innocua+

H14 Shrimps SF1 No Ø +LE +LE Ø / -A19 Mini cut of smoked trout SF2 No +LB +LB +HB +HB Listeria monocytogenes +C11 Smoked fish SF2 No Ø Ø Ø Ø / -E2 Cracks smoked salmon SF2 No Ø Ø Ø Ø / -

E14 Atlantic smoked salmon SF2 No Ø Ø -LE -LE / -E16 Cracks smoked salmon SF2 No Ø Ø -LE -LE / -E17 Atlantic smoked salmon SF2 No -LE Ø -LE Ø / -F3 Cracks smoked salmon SF2 No Ø Ø Ø Ø / -F7 Smoked salmon with cottage cheese dill SF2 No -LA +LA -MA +HA Listeria welshimeri -F8 Smoked salmon and celery SF2 No +LB +LB +MB +MB Listeria monocytogenes +

F12 Pizza to the salmon SF2 No -LE Ø -ME -ME / -F14 Smoked haddock SF2 No -LE Ø -LE -LE / -G3 Salad of pates smoked salmon mozarella SF2 No Ø Ø -LE -ME / -G5 Smoked salmon the Scotland SF2 No Ø Ø -ME -ME / -G6 Smoked trout SF2 No Ø Ø Ø Ø / -G7 Pizza salmon SF2 No Ø Ø Ø -ME / -G8 Mini slices of smoked salmon SF2 No -ME -ME Ø -ME / -G11 Falls Atlantic smoked salmon SF2 No +MA +MB +MB +HB Listeria monocytogenes +G12 Smoked halibut SF2 No Ø Ø -LE -LE / -I5 Atlantic smoked salmon SF2 No +MA +MA +MA +HA Listeria monocytogenes +I6 Smoked trout calvados-basil SF2 No -MA +MA -MA +MA Listeria innocua -I7 Smoked trout SF2 No -LA +MA -MA +HA Listeria innocua -I8 Falls Atlantic smoked salmon SF2 No +MA +MA +MB +MB Listeria monocytogenes +J6 Marinaded smoked herrings SF2 No Ø Ø -LE -LE / -J7 Smoked eels SF2 No Ø Ø +MA +MB Listeria monocytogenes +J8 Norway smoked salmon SF2 No Ø Ø Ø Ø / -J9 Cracks smoked salmon SF2 No Ø Ø Ø Ø / -

J10 Norway smoked salmon SF2 No Ø Ø Ø Ø / -L13 Peaces Atlantic smoked salmon SF2 No Ø Ø -LE -LE / -L14 Tartar smoked Salmon SF2 No -LE Ø -MA +MA Listeria innocua -L15 Nets of smoked herrings SF2 No Ø Ø Ø Ø / -L16 Smoked salmon Norvège SF2 No Ø Ø Ø Ø / -AB2 Smoked Scottish Organic salmon SF2 No +MA +MA +MA +MA L.monocytogenes +

AB6 Kippers SF2 No +MB +MB +MD +MBL.monocytogenes

L.innocua+

AF21 Smoked salmon SF2 No +MA +MA +MA +HB L.monocytogenes +A10 Salad of pates in shrimps SF3 No +MA +MA +HB +MB Listeria monocytogenes +A11 Paella seafoods SF3 No +MA +MB +MA +HB Listeria monocytogenes +A13 Being crusty snail SF3 No +LB +LB +MB +HB Listeria monocytogenes +C6 Deep-frozen cooked mussels SF3 No Ø Ø Ø Ø / -

C13 Hake filet, rices and vegetables SF3 No Ø Ø Ø Ø / -E4 Device seafoods SF3 No -LE Ø Ø Ø / -E6 St Jacques preparation SF3 No Ø Ø -LE Ø / -

E15 Fish stick SF3 No +MA +MA +MA +HA Listeria monocytogenes +F1 Olives of salmon SF3 No -LE Ø -ME Ø / -F2 Olives of salmon SF3 No Ø Ø Ø Ø / -

F15 Salad of crab SF3 No -LE Ø -ME -LE / -F16 Salad of crab SF3 No Ø Ø Ø Ø / -G2 Salad of pates in shrimps SF3 No -LE Ø Ø Ø / -G4 Fish marinaded in the basil SF3 No +LA +LB(2) +MA +MB Listeria monocytogenes +

H6 Rust of cuttlefish SF3 No +MB* +MB* +MB* +MB*Listeria monocytogenes

Listeria innocua+

H7 Rust of cuttlefish SF3 No +LB +LB* +MB +MB*Listeria monocytogenes

Listeria innocua+

Final result

Code CASAMPLES Cat.



RFV VTTest result

RFV VTTest result


4 0,00 - Ø Ø / - FN10 356 3,31 + +MB +MB Listeria monocytogenes + =9 976 3,18 + +MA +HB Listeria monocytogenes + =

11 577 3,70 + +MA +HA Listeria monocytogenes + =10 874 3,47 + +MA +MA Listeria monocytogenes + =

99 0,03 - - FN2 0,00 - - =

11 988 3,93 + 12 003 3,94 + +HB +MA Listeria monocytogenes + =10 518 3,24 + 10 001 3,08 + +HA +HA Listeria monocytogenes + =10 644 3,28 + 10 141 3,13 + +MA +HA Listeria monocytogenes + =

10 603 3,27 + 10 155 3,13 + +HB +HB Listeria monocytogenes + =

11 702 3,61 + 11 074 3,42 + +MA +MB* Listeria monocytogenes + =

9 103 2,81 + 10 784 3,33 + +MB +HB* Listeria monocytogenes + =


/ / / / / / / / / - =10 509 3,35 + / / / +MA +MA Listeria monocytogenes + =

4 0,00 - / / / / / / - =

10 109 3,16 + 10 548 3,29 + +MA +HA Listeria monocytogenes + PS10 295 3,21 + 10 361 3,23 + +MA +HA Listeria monocytogenes + =

11 365 3,73 + 10 168 3,33 + +MB* +MB* Listeria monocytogenes + =

11 411 3,52 + 10 938 3,37 + +HA +HA Listeria monocytogenes + =


5 0,00 - 18 0,00 - Ø Ø / - FN

5 772 1,84 + / / / +MA +MA Listeria monocytogenes + =10 248 3,27 + / / / +MA +HA Listeria monocytogenes + =9 638 3,08 + / / / +HB +HB Listeria monocytogenes + =

5 0,00 - / / / / / / - =6 143 1,96 + / / / +MA +MA Listeria monocytogenes + PS

10 202 3,19 + / / / +MB +MB Listeria monocytogenes + =

4 785 1,57 + 1 804 0,59 + +MB +MB Listeria monocytogenes + =





LX PLATING


36/56

Vegetables


RFV VTTest result


A1 Deep-frozen chips V1 No +LA +MA +MB +MB Listeria monocytogenes + 10 848 3,46 + / / / +MA +HA Listeria monocytogenes + =A2 Fried tradition frozen V1 No +MA +MA +MA +HA Listeria monocytogenes + 1 397 0,44 + +MA +MA Listeria monocytogenes + =A3 Fried potatoes V1 No Ø Ø -ME -ME / - 3 0,00 - / / / - =

C18 Deep-frozen chips V1 No +HA +HA +MA +MB Listeria monocytogenes + 10 933 3,49 + +MB +HB Listeria monocytogenes + =D1 Deep-frozen chips V1 No -MA +LB(3) -MA +MB Listeria grayi - 10 207 3,26 + +MA +HB Listeria monocytogenes + PSE1 PDT vermicelli not prefite V1 No -LE -LE ME -ME / - 3 0,00 - / / / - =E13 Deep-frozen chips V1 No -LE -LE -ME -ME / - 4 0,00 - / / / - =F18 Deep-frozen chips V1 No Ø Ø -LE Ø / - 6 0,00 - 6 0,00 - / / / - =I9 Deep-frozen chips V1 No -LE -LE -LE -ME / - 10 922 3,37 + 11 030 3,40 + +MA +HA Listeria monocytogenes + PSI10 Spinach connect frozen food V1 No Ø Ø -LE Ø / - 4 0,00 - 4 0,00 - / / / - =J11 Deep-frozen browned PDT V1 No Ø Ø Ø Ø / - 6 0,00 - 3 0,00 - / / / - =J12 Deep-frozen broccolis V1 No Ø Ø Ø Ø / - 6 0,00 - 9 0,00 - / / / - =J14 Deep-frozen sliced thinly onions V1 No Ø Ø Ø Ø / - 7 0,00 - 6 0,00 - / / / - =K4 Deep-frozen chips V1 No Ø Ø Ø Ø / - 5 0,00 - 4 0,00 - / / / - =K5 Frozen chips tradition V1 No Ø Ø -LE -LE / - 1 034 0,31 + 1 134 0,35 + +MA +MA Listeria monocytogenes + PSK8 Deep-frozen peas V1 No -MA +MA -MA +MB Listeria innocua - 8 0,00 - 4 0,00 - / / / - =

K9 Deep-frozen chopped spinach V1 No +MB* +MB +MB* +MB*Listeria monocytogenes


K10 Frozen chips "original" V1 No Ø Ø -ME -LE / - 6 0,00 - 4 0,00 - / / / - =O14 Potatoes V1 No Ø Ø Ø Ø / - 3 0,00 - / / / / - =O15 Deep-frozen chips V1 No -MA +MA -LA +LA Listeria seeligeri - 10 858 3,36 + +HA +MA Listeria monocytogenes + PS

O16 Deep-frozen chopped spinach V1 No +LB* +LB +MB* +MB*Listeria monocytogenes

Listeria innocua+ 11 725 3,63 + +MB* +MB* Listeria monocytogenes + =

B15 Grated carrot V2 No Ø -LE -LE Ø / - 4 0,00 - / / / - =F11 Rice and vegetables of the sun V2 No -LE Ø -ME -ME / - 4 0,00 - 3 0,00 - / / / - =F17 Mixed vegetables V2 No Ø -LE -LE -ME / - 11 0,00 - 3 0,00 - / / / - =G13 Leeks V2 No Ø Ø -ME -ME / - 4 0,00 - 5 0,00 - / / / - =I4 Grated carrot nature V2 Yes Ø Ø Ø -ME / - 3 0,00 - 5 0,00 - / / / - =

J13 Fresh French beans V2 No Ø Ø Ø Ø / - 4 0,00 - 4 0,00 - / / / - =J15 Mix 3 peppers under vacuum V2 Yes Ø -LE -ME -ME / - 10 873 3,35 + 11 361 3,50 + +MA +MA Listeria monocytogenes + PSJ16 Grated carrot nature V2 Yes Ø Ø Ø Ø / - 5 0,00 - 3 0,00 - / / / - =J17 Raw zucchinis under vacuum V2 Yes +LB -LE +MB +MB Listeria monocytogenes + 9 150 2,82 + 8 915 2,75 + +MA +MB Listeria monocytogenes + =J18 Nick raw slices under vacuum V2 Yes Ø Ø Ø Ø / - 4 0,00 - 3 0,00 - / / / - =J19 Fresh French beans under vacuum V2 Yes +LA +LA +MA +MA Listeria monocytogenes + 10 958 3,38 + 11 339 3,50 + +MA +HA Listeria monocytogenes + =K3 Raw zucchinis under vacuum V2 No Ø Ø -LE -LE / - 5 0,00 - 5 0,00 - / / / - =L4 Grated carrot V2 Yes Ø Ø -LE -LE / - 5 0,00 - 4 0,00 - / / / - =L8 Mix salad V2 No -LE -LE -LE -LE / - 4 0,00 - 5 0,00 - / / / - =M1 Mixed salad V2 Yes Ø Ø Ø Ø / - 11 0,00 - 13 0,00 - / / / - =M2 Maches V2 Yes Ø Ø Ø -LE / - 6 0,00 - 4 0,00 - / / / - =M5 Nick raw slices V2 No Ø Ø Ø Ø / - 6 425 1,98 + 6 552 2,02 + +MA +MA Listeria monocytogenes +MA +MA Listeria monocytogenes + PSN6 Mix raw vegetables (4th range of products) V2 Yes +LA(4) Ø +MB +HB Listeria monocytogenes + 11 860 3,67 + 12 283 3,80 + +MA +MA Listeria monocytogenes + =N7 Broccolis vapor V2 Yes -MA +MA +LD* +HB Listeria monocytogenes + 11 817 3,65 + 11 583 3,58 + +MA +MA Listeria monocytogenes + =N8 Grated carrot (4th range of products) V2 Yes +LA(2) Ø +MA +HB Listeria monocytogenes + 6 0,00 - 5 0,00 - Ø Ø / - FNO2 Mix of vegetables spring V2 Yes +LA +LA +LA +MA Listeria monocytogenes + 9 965 3,08 + +MA +MA Listeria monocytogenes + =O3 Lettuce Iceberg V2 Yes +LA +LA +MA +MB Listeria monocytogenes + 10 188 3,15 + +MA +MA Listeria monocytogenes + =O4 Oak-leaves lettuce V2 Yes +MA +MB +LA +MB Listeria monocytogenes + 10 483 3,24 + +MA +MA Listeria monocytogenes + =P1 Mix salad V2 Yes +LB +LA +MB +MA Listeria monocytogenes + 4 331 1,34 + 265 0,08 + +MB +MA Listeria monocytogenes +MB +MB Listeria monocytogenes + =P3 Mixed vegetables V2 Yes +MA +MA +MA +MA Listeria monocytogenes + 9 512 2,94 + 10 776 3,33 + +MA +MA Listeria monocytogenes + =P4 Grated carrot (4th range of products) V2 Yes +LA +LA +MA +MA Listeria monocytogenes + 10 031 3,10 + 11 144 3,45 + +MA +MA Listeria monocytogenes + =A5 Rice 3 colors and assortment of vegetables V3 No -MA +HA -MB +MB Listeria innocua - 3 0,00 - / / / - =A6 Saffron yellow rice and its vegetables V3 No +LA +LA +HA +HA Listeria monocytogenes + 4 0,00 - Ø Ø / - FNA9 Penne and its small vegetables V3 No -LE Ø Ø Ø / - 3 0,00 - / / / - =B4 Salad of chickpeas V3 No -ME -LE -ME -ME / - 6 0,00 - / / / - =B5 The Chinese noodles and the crisp vegetables V3 No +LA +LB +MA +MA Listeria monocytogenes + 2 0,00 - Ø Ø / +MA +HA Listeria monocytogenes - FNC3 Penne tomato basil and broccolis V3 No -LE -LE -LE -LE / - 4 0,00 - / / / - =

D13 Pizza goat cheese V3 No +LB* +LB* +LB* +LD*Listeria monocytogenes

Listeria welshimeri+ 1 481 0,47 + +LC* +LB* Listeria monocytogenes + =

E7 Grated carrot V3 No Ø Ø -LE Ø / - 4 0,00 - / / / - =E8 Beets V3 No -LE Ø -ME -ME / - 5 0,00 - / / / - =F13 Pizza in the goat cheese V3 No -LE Ø -LE -LE / - 4 0,00 - 7 0,00 - / / / - =I1 Zucchinis V3 Yes -LE -LE Ø Ø / - 5 0,00 - 4 0,00 - / / / - =I2 Mixed vegetables V3 Yes -LE -LE -LE -LE / - 4 0,00 - 4 0,00 - / / / - =I3 Carrot puree V3 Yes Ø Ø Ø Ø / - 4 0,00 - 5 0,00 - / / / - =

J20 Carrots and cabbage flavored V3 Yes +MA +MA +MA +MB Listeria monocytogenes + 11 353 3,56 + 9 967 3,07 + +MA +MA Listeria monocytogenes + =J21 Cucumber vinaigrette V3 Yes Ø Ø -ME -ME / - 787 0,24 + 831 0,25 + +MA +MA Listeria monocytogenes + PSL2 Vegetables couscous V3 Yes +LA +LA +MA +MB Listeria monocytogenes + 11 459 3,57 + 11 650 3,63 + +MA +HA Listeria monocytogenes + =L3 French beans in the garlic V3 Yes -ME +LA(1) +MB +MA Listeria monocytogenes + 11 852 3,70 + 11 982 3,74 + +MA +MA Listeria monocytogenes + =L6 Pates 2 colors V3 No Ø Ø Ø Ø / - 4 0,00 - 5 0,00 - / / / - =L7 Wild rice and vegetables of the sun V3 No -LE Ø -LE Ø / - 3 0,00 - 4 0,00 - / / / - =M3 French beans V3 Yes Ø Ø Ø Ø / - 5 0,00 - 3 0,00 - / / / - =M4 Red cabbage vinaigrette V3 Yes -LE Ø Ø Ø / - 4 0,00 - 3 0,00 - / / / - =N5 Cucumber vinaigrette V3 Yes +LA +LA +MA +HB Listeria monocytogenes + 2 381 0,73 + 2 395 0,74 + +MA +LA Listeria monocytogenes +MB +MB Listeria monocytogenes + =O1 Carrots +celery V3 Yes +LA +LA +MB +MB Listeria monocytogenes + 11 214 3,47 + +MA +MA Listeria monocytogenes + =P2 Salad of wheat in vegetables V3 Yes -LE Ø +MB +MA Listeria monocytogenes + 4 587 1,42 + 3 580 1,10 + +MA +MA Listeria monocytogenes +MA +MA Listeria monocytogenes + =

Final result





37/56

Vegetables


A1 Deep-frozen chips V1 No +LA +MA +MB +MB Listeria monocytogenes +A2 Fried tradition frozen V1 No +MA +MA +MA +HA Listeria monocytogenes +A3 Fried potatoes V1 No Ø Ø -ME -ME / -

C18 Deep-frozen chips V1 No +HA +HA +MA +MB Listeria monocytogenes +D1 Deep-frozen chips V1 No -MA +LB(3) -MA +MB Listeria grayi -E1 PDT vermicelli not prefite V1 No -LE -LE ME -ME / -E13 Deep-frozen chips V1 No -LE -LE -ME -ME / -F18 Deep-frozen chips V1 No Ø Ø -LE Ø / -I9 Deep-frozen chips V1 No -LE -LE -LE -ME / -I10 Spinach connect frozen food V1 No Ø Ø -LE Ø / -J11 Deep-frozen browned PDT V1 No Ø Ø Ø Ø / -J12 Deep-frozen broccolis V1 No Ø Ø Ø Ø / -J14 Deep-frozen sliced thinly onions V1 No Ø Ø Ø Ø / -K4 Deep-frozen chips V1 No Ø Ø Ø Ø / -K5 Frozen chips tradition V1 No Ø Ø -LE -LE / -K8 Deep-frozen peas V1 No -MA +MA -MA +MB Listeria innocua -

K9 Deep-frozen chopped spinach V1 No +MB* +MB +MB* +MB*Listeria monocytogenes

Listeria innocua+

K10 Frozen chips "original" V1 No Ø Ø -ME -LE / -O14 Potatoes V1 No Ø Ø Ø Ø / -O15 Deep-frozen chips V1 No -MA +MA -LA +LA Listeria seeligeri -

O16 Deep-frozen chopped spinach V1 No +LB* +LB +MB* +MB*Listeria monocytogenes

Listeria innocua+

B15 Grated carrot V2 No Ø -LE -LE Ø / -F11 Rice and vegetables of the sun V2 No -LE Ø -ME -ME / -F17 Mixed vegetables V2 No Ø -LE -LE -ME / -G13 Leeks V2 No Ø Ø -ME -ME / -I4 Grated carrot nature V2 Yes Ø Ø Ø -ME / -

J13 Fresh French beans V2 No Ø Ø Ø Ø / -J15 Mix 3 peppers under vacuum V2 Yes Ø -LE -ME -ME / -J16 Grated carrot nature V2 Yes Ø Ø Ø Ø / -J17 Raw zucchinis under vacuum V2 Yes +LB -LE +MB +MB Listeria monocytogenes +J18 Nick raw slices under vacuum V2 Yes Ø Ø Ø Ø / -J19 Fresh French beans under vacuum V2 Yes +LA +LA +MA +MA Listeria monocytogenes +K3 Raw zucchinis under vacuum V2 No Ø Ø -LE -LE / -L4 Grated carrot V2 Yes Ø Ø -LE -LE / -L8 Mix salad V2 No -LE -LE -LE -LE / -M1 Mixed salad V2 Yes Ø Ø Ø Ø / -M2 Maches V2 Yes Ø Ø Ø -LE / -M5 Nick raw slices V2 No Ø Ø Ø Ø / -N6 Mix raw vegetables (4th range of products) V2 Yes +LA(4) Ø +MB +HB Listeria monocytogenes +N7 Broccolis vapor V2 Yes -MA +MA +LD* +HB Listeria monocytogenes +N8 Grated carrot (4th range of products) V2 Yes +LA(2) Ø +MA +HB Listeria monocytogenes +O2 Mix of vegetables spring V2 Yes +LA +LA +LA +MA Listeria monocytogenes +O3 Lettuce Iceberg V2 Yes +LA +LA +MA +MB Listeria monocytogenes +O4 Oak-leaves lettuce V2 Yes +MA +MB +LA +MB Listeria monocytogenes +P1 Mix salad V2 Yes +LB +LA +MB +MA Listeria monocytogenes +P3 Mixed vegetables V2 Yes +MA +MA +MA +MA Listeria monocytogenes +P4 Grated carrot (4th range of products) V2 Yes +LA +LA +MA +MA Listeria monocytogenes +A5 Rice 3 colors and assortment of vegetables V3 No -MA +HA -MB +MB Listeria innocua -A6 Saffron yellow rice and its vegetables V3 No +LA +LA +HA +HA Listeria monocytogenes +A9 Penne and its small vegetables V3 No -LE Ø Ø Ø / -B4 Salad of chickpeas V3 No -ME -LE -ME -ME / -B5 The Chinese noodles and the crisp vegetables V3 No +LA +LB +MA +MA Listeria monocytogenes +C3 Penne tomato basil and broccolis V3 No -LE -LE -LE -LE / -

D13 Pizza goat cheese V3 No +LB* +LB* +LB* +LD*Listeria monocytogenes


E7 Grated carrot V3 No Ø Ø -LE Ø / -E8 Beets V3 No -LE Ø -ME -ME / -F13 Pizza in the goat cheese V3 No -LE Ø -LE -LE / -I1 Zucchinis V3 Yes -LE -LE Ø Ø / -I2 Mixed vegetables V3 Yes -LE -LE -LE -LE / -I3 Carrot puree V3 Yes Ø Ø Ø Ø / -

J20 Carrots and cabbage flavored V3 Yes +MA +MA +MA +MB Listeria monocytogenes +J21 Cucumber vinaigrette V3 Yes Ø Ø -ME -ME / -L2 Vegetables couscous V3 Yes +LA +LA +MA +MB Listeria monocytogenes +L3 French beans in the garlic V3 Yes -ME +LA(1) +MB +MA Listeria monocytogenes +L6 Pates 2 colors V3 No Ø Ø Ø Ø / -L7 Wild rice and vegetables of the sun V3 No -LE Ø -LE Ø / -M3 French beans V3 Yes Ø Ø Ø Ø / -M4 Red cabbage vinaigrette V3 Yes -LE Ø Ø Ø / -N5 Cucumber vinaigrette V3 Yes +LA +LA +MA +HB Listeria monocytogenes +O1 Carrots +celery V3 Yes +LA +LA +MB +MB Listeria monocytogenes +P2 Salad of wheat in vegetables V3 Yes -LE Ø +MB +MA Listeria monocytogenes +

Final result

Code CASAMPLES Cat.



RFV VTTest result

RFV VTTest result


10 178 3,25 + / / / +MA +HA Listeria monocytogenes + =11 703 3,74 + / / / +MA +MB* Listeria monocytogenes + =

3 0,00 - / / / / / / - =11 213 3,58 + / / / +MA +HA Listeria monocytogenes + =10 482 3,27 + / / / +MB +HB Listeria monocytogenes + PS

/ / / / / / / / / - =/ / / / / / / / / - =/ / / / / / / / / - =

8 866 2,73 + 10 783 3,33 + +MA +MA Listeria monocytogenes + PS



9 794 3,03 + 9 818 3,04 + +HA +HA Listeria monocytogenes + PS


4 0,00 - / / / / / / - =




10 080 3,12 + 10 340 3,20 + +MA +MA Listeria monocytogenes + PS10 125 3,13 + 11 783 3,64 + +MA +MA Listeria monocytogenes + =11 501 3,56 + 11 273 3,49 + +MA +HA Listeria monocytogenes + =

8 0,00 - 6 0,00 - Ø Ø / Ø Ø / - FN10291 3,18 + 10278 3,18 + +MA +MA Listeria monocytogenes + =10612 3,28 + 10716 3,31 + +MA +MA Listeria monocytogenes + =10685 3,3 + 10713 3,31 + +MA +MA Listeria monocytogenes + =1714 0,59 + 145 0,05 + +LB +LB Listeria monocytogenes + =10437 3,63 + 10467 3,64 + +MA +MA Listeria monocytogenes + =10413 3,62 + 10733 3,73 + +MA +MA Listeria monocytogenes + =

4 0,00 - / / / - =4 0,00 - Ø Ø / - FN2 0,00 - / / / - =12 0,00 - / / / - =3 0,00 - Ø Ø / - FN3 0,00 - / / / - =


10 281 3,17 + 10 012 3,09 + +MA +MA Listeria monocytogenes + =10 010 3,09 + 9 595 2,96 + +MA +MA Listeria monocytogenes + PS10 016 3,12 + 11 013 3,44 + +MA +MA Listeria monocytogenes + =10 169 3,17 + 11 171 3,48 + +MA +MA Listeria monocytogenes + =

10099 3,12 + 11527 3,56 + +MA +MA Listeria monocytogenes + =10526 3,25 + 10679 3,3 + +MA +MA Listeria monocytogenes + =10516 3,66 + 10841 3,77 + +MA +MA Listeria monocytogenes + =



LX PLATING


38/56

Environment


RFV VTTest result


B17 Residual water dirty tub EN1 No Ø Ø -LE -LE / - 35 0,01 - / / / - =G19 Clean water EN1 Yes +LA +LA +MA +MA Listeria monocytogenes + 9 015 2,81 + 9 827 3,07 + +MA +MA Listeria monocytogenes + =G20 Ice-cold water EN1 Yes +LA +MA +MA +MA Listeria monocytogenes + 9 228 2,88 + 9 781 3,05 + +MA +MA Listeria monocytogenes + =K7 Stagnant water dirty tub EN1 No Ø Ø Ø Ø / - 4 0,00 - 4 0,00 - / / / - =

M14 Water EN1 Yes Ø Ø Ø Ø / - 5 0,00 - 4 0,00 - / / / - =M15 Water EN1 Yes +LA +LA +MA +MA Listeria monocytogenes + 11 417 3,53 + 10 928 3,38 + +HA +HA Listeria monocytogenes + =N14 Water rinsing vegetables EN1 No +MB +MB +MB +HB Listeria monocytogenes + 10 922 3,38 + 11 432 3,54 + +MD* +MC* Listeria monocytogenes -ME +MC* Listeria monocytogenes + =O11 Syphon water kitchen sink workshop EN1 Yes +LA +LA +LA +LA Listeria monocytogenes + 11 915 3,68 + +MA +MA Listeria monocytogenes + =O12 Water dirty tub EN1 Yes +MA +MA +MA +MA Listeria monocytogenes + 12 280 3,80 + +MA +MA Listeria monocytogenes + =

O18 Water rinsing EN1 No +MA +LA +MB* +MB*Listeria monocytogenes

Listeria innocua+ 3 0,00 - / / / -MA -MA Listeria innocua -MA -MA Listeria innocua - FN

Q13 Water process (cheese dairy) EN1 Yes Ø Ø +MA +MB Listeria monocytogenes + 3 0,00 - 5 0,00 - Ø Ø / Ø Ø / - FNAH1 Water process EN1 No Ø Ø -LE Ø / - 4 0,00 - / / / - =AH2 Water of wash EN1 No Ø Ø Ø Ø / - 3 0,00 - / / / - =AH3 Ice-cold water EN1 No Ø Ø Ø Ø / - 5 0,00 - / / / - =AH4 Water rinsing vegetables EN1 No Ø Ø Ø Ø / - 4 0,00 - / / / - =AH5 Water rinsing vegetables EN1 No Ø Ø -ME -LE / - 3 0,00 - / / / - =AH6 Water rinsing stand fishmonger's shop EN1 No Ø Ø Ø Ø / - 3 0,00 - / / / - =AH7 Water rinsing tub cuts EN1 No +LA +LA +MA +MA L.monocytogenes + 10893 3,79 + +MA +MA L.monocytogenes + =AH8 Water process EN1 No Ø Ø Ø Ø / - 3 0,00 - / / / - =B11 PS filteuse white fishes EN2 No +MA +MA +MA +MA Listeria monocytogenes + 10 355 3,31 + +MB +HB Listeria monocytogenes + =B12 PS Banks cut white fishes EN2 No Ø Ø -LE Ø / - 24 0,00 - / / / - =B16 PS Banks cut workshop EN2 No Ø Ø -ME -LE / - 10 826 3,46 + +MA +MA Listeria monocytogenes + PSD17 PS trancheur before wash EN2 No +LB +LA +MB +MB Listeria monocytogenes + 10 392 3,32 + +MA +HA Listeria monocytogenes + =E19 PS chopping block before wash EN2 No Ø Ø -LE -ME / - 18 0,00 - / / / - =E20 PS banks stainless steel workshop EN2 No -ME -ME -ME -ME / - 19 0,00 - / / / - =G18 PS banks to cut EN2 No Ø Ø Ø Ø / - 19 0,00 - 12 0,00 - / / / - =G21 PS ground stand cooked meats EN2 Yes +MB +MB +MB +MB Listeria monocytogenes + 9 534 2,98 + 9 980 3,12 + +MA +HA Listeria monocytogenes + =G22 PS lid of dustbin EN2 Yes +MB +MB +MB +MA Listeria monocytogenes + 9 699 3,03 + 10 210 3,19 + +MA +HA Listeria monocytogenes + =I11 PS filteuse of fishes EN2 No -MA +MA -MA +MA Listeria innocua - 7 0,00 - 7 0,00 - / / / - =I12 PS tray salmon EN2 No Ø Ø Ø Ø / - 31 0,00 - 39 0,01 - / / / - =

M11 PS trancheur before wash EN2 No Ø Ø Ø Ø / - 14 0,00 - 13 0,00 - / / / - =M12 PS trancheur stand delicatessen EN2 Yes Ø Ø Ø Ø / - 329 0,10 + 511 0,15 + +LA +LA Listeria monocytogenes +MA +HA Listeria monocytogenes + PSM13 PS dirty knife cooked meats EN2 Yes +MA +MB +MA +MB Listeria monocytogenes + 1 625 0,50 + 2 348 0,72 + +MA +MA Listeria monocytogenes +MA +HA Listeria monocytogenes + =O9 PS shelf positive cold room EN2 Yes +LA +MA +MB +MB Listeria monocytogenes + 10 575 3,27 + +MA +HA Listeria monocytogenes + =O10 PS shop window stand cheese dairy EN2 Yes +LA +MA +MA +MB Listeria monocytogenes + 10 807 3,34 + +MA +MA Listeria monocytogenes + =O13 PS tub before wash EN2 No -LE Ø -LE Ø / - 10 0,00 - / / / / - =O17 PS trancheur before wash EN2 No +LA +LA +MA +MA Listeria monocytogenes + 10 748 3,32 + +MA +MA Listeria monocytogenes + =Q10 PS banks stainless steel workshop preparation fish shopEN2 No Ø Ø Ø Ø / - 8 0,00 - 8 0,00 - / / / - =Q11 PS fileteuse before wash EN2 No +MA +MA +MB +HB Listeria monocytogenes + 10 400 3,62 + 10 295 3,58 + +MA +MA Listeria monocytogenes +MA +HA Listeria monocytogenes + =B13 Residues chopper workshop butcher's shop EN3 No Ø Ø -LE -LE / - 2 0,00 - / / / - =B18 Residues to trancheur EN3 No Ø Ø Ø Ø / - 4 0,00 - / / / - =

C23 Scraps workshop production EN3 No +MB* +MB* +MB* +HB*Listeria monocytogenes

Listeria welshimeri+ 8 596 2,74 + +MA +HA Listeria monocytogenes + =

D3 Residues line production 1 EN3 No Ø -LE -ME -ME / - 4 0,00 - / / / - =D4 Residues stand delicatessen EN3 No -LA +MA -MA +HA Listeria innocua - 3 0,00 - / / / - =

D5 Residues red dirty tub EN3 No -LA(3) +LA +MB +MBListeria monocytogenes

Listeria welshimeri+ 5 273 1,68 + +MB +MB Listeria monocytogenes + =

D18 Scraps stand cheese dairy EN3 No -ME Ø -ME Ø / - 8 0,00 - / / / - =E11 Residues tub(ferry,high school diploma) fileteuseEN3 No Ø Ø -LE Ø / - 5 0,00 - / / / - =E12 Residues kitchen sink EN3 No Ø Ø Ø Ø / - 3 0,00 - / / / - =G17 Residues workshop(studio) white fishes EN3 No Ø Ø -ME -ME / - 8 0,00 - 8 0,00 - / / / - =

J22 Skin of chicken EN3 No +MB* +MB* +HB* +MB*Listeria monocytogenes

Listeria welshimeri+ 9 792 3,02 + 8 559 2,64 + +MB* +MB* Listeria monocytogenes + =

K6 Residues of vegetables line manufacturing EN3 No -LE -LE -LE -ME / - 6 0,00 - 6 0,00 - / / / - =K12 Residues stand sandwich shop EN3 No +MA +MB +HA +HB Listeria monocytogenes + 437 0,13 + 459 0,14 + +MA +MA Listeria monocytogenes + =M9 Residues workshop fishmonger's shop EN3 No Ø Ø Ø Ø / - 7 0,00 - 7 0,00 - / / / - =

M10 Residues delicatessen EN3 No +LA +LD +MB +MB Listeria monocytogenes + 3 0,00 - 4 0,00 - Ø Ø / Ø Ø / - FNQ7 Residues chopper workshop butcher's shop EN3 No Ø Ø Ø Ø / - 24 0,00 - 17 0,00 - / / / - =

Q8 Residues Workshop butcher's shop EN3 No +MB* +MB* +MB* +MB*Listeria monocytogenes

Listeria welshimeri+ 6 777 2,35 + 6 441 2,24 + +MA +MB* Listeria monocytogenes +HB* +HB* Listeria monocytogenes + =

Q9 Residues workshop preparation fishmonger's shopEN3 No +MA +MA +MB +MB Listeria monocytogenes + 10 305 3,58 + 10 400 3,62 + +HA +HB* Listeria monocytogenes +HB* +HB* Listeria monocytogenes + =Q14 Residues tub waste delicatessen EN3 Yes +LA +LA +MB +MB Listeria monocytogenes + 4 0,00 - 7 0,00 - -ME -ME / -ME -ME / - FN

AC13 Gravy PC1 No +LA +LA +MA +LA L.monocytogenes + 11 063 2,76 + 10 714 2,67 + +MA +MA L.monocytogenes + =AH9 Scraps workshop fishmonger's shop EN3 No +LA +LA +MA +MA L.monocytogenes + 1210 0,42 + +LA +LA L.monocytogenes + =

Final result

Code CASAMPLES SFinal result




39/56

Environment


B17 Residual water dirty tub EN1 No Ø Ø -LE -LE / -G19 Clean water EN1 Yes +LA +LA +MA +MA Listeria monocytogenes +G20 Ice-cold water EN1 Yes +LA +MA +MA +MA Listeria monocytogenes +K7 Stagnant water dirty tub EN1 No Ø Ø Ø Ø / -

M14 Water EN1 Yes Ø Ø Ø Ø / -M15 Water EN1 Yes +LA +LA +MA +MA Listeria monocytogenes +N14 Water rinsing vegetables EN1 No +MB +MB +MB +HB Listeria monocytogenes +O11 Syphon water kitchen sink workshop EN1 Yes +LA +LA +LA +LA Listeria monocytogenes +O12 Water dirty tub EN1 Yes +MA +MA +MA +MA Listeria monocytogenes +

O18 Water rinsing EN1 No +MA +LA +MB* +MB*Listeria monocytogenes

Listeria innocua+

Q13 Water process (cheese dairy) EN1 Yes Ø Ø +MA +MB Listeria monocytogenes +AH1 Water process EN1 No Ø Ø -LE Ø / -AH2 Water of wash EN1 No Ø Ø Ø Ø / -AH3 Ice-cold water EN1 No Ø Ø Ø Ø / -AH4 Water rinsing vegetables EN1 No Ø Ø Ø Ø / -AH5 Water rinsing vegetables EN1 No Ø Ø -ME -LE / -AH6 Water rinsing stand fishmonger's shop EN1 No Ø Ø Ø Ø / -AH7 Water rinsing tub cuts EN1 No +LA +LA +MA +MA L.monocytogenes +AH8 Water process EN1 No Ø Ø Ø Ø / -B11 PS filteuse white fishes EN2 No +MA +MA +MA +MA Listeria monocytogenes +B12 PS Banks cut white fishes EN2 No Ø Ø -LE Ø / -B16 PS Banks cut workshop EN2 No Ø Ø -ME -LE / -D17 PS trancheur before wash EN2 No +LB +LA +MB +MB Listeria monocytogenes +E19 PS chopping block before wash EN2 No Ø Ø -LE -ME / -E20 PS banks stainless steel workshop EN2 No -ME -ME -ME -ME / -G18 PS banks to cut EN2 No Ø Ø Ø Ø / -G21 PS ground stand cooked meats EN2 Yes +MB +MB +MB +MB Listeria monocytogenes +G22 PS lid of dustbin EN2 Yes +MB +MB +MB +MA Listeria monocytogenes +I11 PS filteuse of fishes EN2 No -MA +MA -MA +MA Listeria innocua -I12 PS tray salmon EN2 No Ø Ø Ø Ø / -

M11 PS trancheur before wash EN2 No Ø Ø Ø Ø / -M12 PS trancheur stand delicatessen EN2 Yes Ø Ø Ø Ø / -M13 PS dirty knife cooked meats EN2 Yes +MA +MB +MA +MB Listeria monocytogenes +O9 PS shelf positive cold room EN2 Yes +LA +MA +MB +MB Listeria monocytogenes +O10 PS shop window stand cheese dairy EN2 Yes +LA +MA +MA +MB Listeria monocytogenes +O13 PS tub before wash EN2 No -LE Ø -LE Ø / -O17 PS trancheur before wash EN2 No +LA +LA +MA +MA Listeria monocytogenes +Q10 PS banks stainless steel workshop preparation fish shopEN2 No Ø Ø Ø Ø / -Q11 PS fileteuse before wash EN2 No +MA +MA +MB +HB Listeria monocytogenes +B13 Residues chopper workshop butcher's shop EN3 No Ø Ø -LE -LE / -B18 Residues to trancheur EN3 No Ø Ø Ø Ø / -

C23 Scraps workshop production EN3 No +MB* +MB* +MB* +HB*Listeria monocytogenes


D3 Residues line production 1 EN3 No Ø -LE -ME -ME / -D4 Residues stand delicatessen EN3 No -LA +MA -MA +HA Listeria innocua -

D5 Residues red dirty tub EN3 No -LA(3) +LA +MB +MBListeria monocytogenes


D18 Scraps stand cheese dairy EN3 No -ME Ø -ME Ø / -E11 Residues tub(ferry,high school diploma) fileteuseEN3 No Ø Ø -LE Ø / -E12 Residues kitchen sink EN3 No Ø Ø Ø Ø / -G17 Residues workshop(studio) white fishes EN3 No Ø Ø -ME -ME / -

J22 Skin of chicken EN3 No +MB* +MB* +HB* +MB*Listeria monocytogenes


K6 Residues of vegetables line manufacturing EN3 No -LE -LE -LE -ME / -K12 Residues stand sandwich shop EN3 No +MA +MB +HA +HB Listeria monocytogenes +M9 Residues workshop fishmonger's shop EN3 No Ø Ø Ø Ø / -

M10 Residues delicatessen EN3 No +LA +LD +MB +MB Listeria monocytogenes +Q7 Residues chopper workshop butcher's shop EN3 No Ø Ø Ø Ø / -

Q8 Residues Workshop butcher's shop EN3 No +MB* +MB* +MB* +MB*Listeria monocytogenes


Q9 Residues workshop preparation fishmonger's shopEN3 No +MA +MA +MB +MB Listeria monocytogenes +Q14 Residues tub waste delicatessen EN3 Yes +LA +LA +MB +MB Listeria monocytogenes +

AC13 Gravy PC1 No +LA +LA +MA +LA L.monocytogenes +AH9 Scraps workshop fishmonger's shop EN3 No +LA +LA +MA +MA L.monocytogenes +

Final result

Code CASAMPLES S



RFV VTTest result

RFV VTTest result


4 0,00 - / / / / / / - =11 349 3,72 + 10 081 3,30 + +MA +MA Listeria monocytogenes + =11 530 3,78 + 10 163 3,33 + +MA +HA Listeria monocytogenes + =

/ / / / / / / / / - =/ / / / / / / / /

10 431 3,23 + 11 042 3,41 + +MA +MA Listeria monocytogenes + =11 839 3,66 + 11 782 3,64 + +MC* +MC* Listeria monocytogenes + =10 474 3,24 + 10 493 3,24 + +MA +MA Listeria monocytogenes + =10 596 3,28 + 10 546 3,26 + +MA +MA Listeria monocytogenes + =

8 0,00 - 9 0,00 - -MA -MA Listeria innocua - FN

5 0,00 - / / / Ø Ø / Ø Ø / - FN

10 529 3,36 + / / / +MA +HB Listeria monocytogenes + =34 0,01 - / / / / / / - =

10 466 3,34 + / / / +MA +MA Listeria monocytogenes + PS10 308 1,22 + / / / +MA +MA Listeria monocytogenes + =

10 127 3,32 + 10 295 3,37 + +MA +MA Listeria monocytogenes + =10 112 3,31 + 10 273 3,37 + +MA +HA Listeria monocytogenes + =

1 361 0,42 + 2 073 0,64 + +LA +LA Listeria monocytogenes + PS10 440 3,23 + 11 037 3,41 + +MA +MA Listeria monocytogenes + =10 199 3,15 + 10 238 3,17 + +MA +MA Listeria monocytogenes + =11 710 3,62 + 11 518 3,56 + +MA +MA Listeria monocytogenes + =


9 681 3,37 + 10 322 3,59 + +MA +MA Listeria monocytogenes + =2 0,00 - / / / / / / - =3 0,00 - / / / / / / - =

10 653 3,40 + / / / +MA +HA Listeria monocytogenes + =

5 0,00 - / / / / / / - =3 0,00 - / / / / / / - =

11 734 3,66 + / / / +MA +MA Listeria monocytogenes = =

10 0,00 - / / / / / / - =

1 773 0,54 + 799 0,24 + +MB* +MB* Listeria monocytogenes + =


5 0,00 - 5 0,00 - Ø Ø / Ø Ø / - FN

9 388 3,26 + 10 618 3,69 + +HB +HB* Listeria monocytogenes + =

9 430 3,28 + 10 277 3,57 + +HB* +HA Listeria monocytogenes + =3 0,00 - 7 0,00 - -ME -ME / -ME -ME / - FN



LX PLATING


40/56

APPENDIX C

INCLUSIVITY / EXCLUSIVITY

41/56

Inclusivity

OAA RLM

L4 Listeria monocytogenes 1/2a ATCC 35152 14,8 10265 2,94 + +MA +HA 14,8 10220 2,92 +

L5 Listeria monocytogenes 1/2a Let us lard smoked salmon 3,8 4978 1,54 + +MA +HA 3,8 11532 3,57 +L6 Listeria monocytogenes 1/2a Pizza 5,2 586 0,18 + +LA +LAL7 Listeria monocytogenes 1/2a Munster eats 4 797 0,24 + +MA +MAL9 Listeria monocytogenes 1/2a Munster eats 6,3 9151 2,82 + +MA +LA

L10 Listeria monocytogenes 1/2a Rillette 4 276 0,08 + +MA +MA 4 11393 3,52 +L11 Listeria monocytogenes 1/2a Munster eats 5 8615 2,66 + +MA +MAL12 Listeria monocytogenes 1/2a Smoked salmon 6,5 1273 0,39 + +LA +LAL13 Listeria monocytogenes 1/2b Pork's ear 3,7 207 0,06 + +MA +MA 3,7 11516 3,56 +L14 Listeria monocytogenes 1/2c Minced beef 6,2 596 0,18 + +LA +LAL15 Listeria monocytogenes 1/2c Beef MP 4,7 109 0,03 - +MA +MA 4,7 11720 3,62 +L16 Listeria monocytogenes 1/2c Minced meat 1 454 0,14 + +LA +LAL17 Listeria monocytogenes 1/2c Breast 4,7 374 0,11 + +LA +LAL18 Listeria monocytogenes 1/2c Munster eats 4,5 467 0,14 + +LA +LAL20 Listeria monocytogenes 1/2 Cracks of smoked salmon 4,4 11186 3,89 + +MA +MA 4,4 10390 3,61 +L25 Listeria monocytogenes 1/2 Hen 19,5 3528 1,10 + +LA +MAL28 Listeria monocytogenes 1/2c Environment (surface) 4,3 10225 3,16 + +MA +HA 4,3 10101 3,12 +L32 Listeria monocytogenes 4b Munster 19,5 10757 3,36 + +MA +MAL33 Listeria monocytogenes 4b ATCC 19115 16,5 10701 3,34 + +MA +MAL37 Listeria monocytogenes 1/2b Unpasteurized milk Maroille 15 11679 3,64 + +MA +MAL39 Listeria monocytogenes Salami ham 17,2 12106 3,78 + +MA +MAL40 Listeria monocytogenes 1/2a Munster farmer 18,7 1432 0,44 + +MA +MAL42 Listeria monocytogenes 1/2a Chicken breast 18 10268 3,20 + +MA +MAL43 Listeria monocytogenes 1/2a Minced beef 15 4700 1,46 + +MA +MAL44 Listeria monocytogenes 1/2a Sausage 4,6 10362 3,20 + +HA +HA 4,6 10267 3,17 +L45 Listeria monocytogenes 1/2a Rabbit terrine hazelnut 15 9008 2,81 + +MA +MAL47 Listeria monocytogenes 1/2a Fried potatoes 6,8 10581 3,27 + +MA +MA 6,8 10359 3,2 +L48 Listeria monocytogenes 1/2b Pork tongue 5,9 11083 3,46 + +LA +LAL49 Listeria monocytogenes 1/2b Cremate chicken liver 6,6 10308 3,22 + +MA +HAL51 Listeria monocytogenes 1/2b Affined Germain cheese 6,4 10947 3,41 + +MA +MAL52 Listeria monocytogenes ½ b SLCC 2755 6 2283 0,71 + +LA +LAL53 Listeria monocytogenes 1/2c Minced beef 4,7 10709 3,31 + +MA +MA 4,7 10420 3,22 +L54 Listeria monocytogenes 1/2c "Bœuf bourguignon" 6,6 313 0,09 + +LA +LAL55 Listeria monocytogenes 3b SLCC 2540 10,5 11361 3,54 + +MA +MAL56 Listeria monocytogenes 3c SLCC 2479 5,9 253 0,07 + +LA +LAL57 Listeria monocytogenes 4a ATCC 19114 3,2 12145 3,76 + +MA +MA 3,2 10996 3,4 +L58 Listeria monocytogenes 4b Salad 7,2 10622 3,31 + +MA +MAL60 Listeria monocytogenes 4d ATCC 19117 9,3 10294 3,21 + +MA +MAL61 Listeria monocytogenes 4e ATCC 19118 4,8 2786 0,87 + +LA +LAL62 Listeria monocytogenes 4e Reblochon cheese 3,9 11095 3,43 + +MA +MA 3,9 9830 3,04 +L63 Listeria monocytogenes 4e Munster cheese 4 10053 3,11 + +MA +MA 4 10030 3,1 +L67 Listeria monocytogenes 7 SLCC 2482 4,4 10053 3,11 + +HA +HA 4,4 10223 3,16 +L69 Listeria monocytogenes Sausage 6 10310 3,58 + +MA +MA 6 11330 3,94 +L 70 Listeria monocytogenes Irland salmon 7,7 10439 3,63 + +MA +HA 7,7 10033 3,449 +L116 Listeria monocytogenes 1/2a Scallop of fish 5,5 10518 3,66 + +MA +MA 5,5 9993 3,47 +L117 Listeria monocytogenes 1/2c Sausage of Montbéliard 6,9 10698 3,72 + +MA +MA 6,9 10111 3,52 +L119 Listeria monocytogenes Spinach 17,2 10138 3,52 + +MA +MA 17,2 10667 3,71 +L121 Listeria monocytogenes Cheese of Neufchâtel 17,5 1284 0,44 + +MA +MA 17,5 10944 3,81 +L123 Listeria monocytogenes Mozzarella 15,8 9743 3,39 + +MA +MA 15,8 11891 4,14 +L124 Listeria monocytogenes Net of pole 17,8 160 0,05 + +LA +LA 17,8 597 0,2 +L125 Listeria monocytogenes Vegetables stoves 15,3 10313 3,59 + +MA +MA 15,3 9917 3,45 +L128 Listeria monocytogenes 1/2a Soya 13,8 11399 3,96 + +MA +MA 13,8 9747 3,39 +L129 Listeria monocytogenes 1/2a Cooked potatoes with oil 2,9 11879 4,13 + +MA +MA 2,9 10140 3,53 +L130 Listeria monocytogenes Ground beef 15,3 1517 0,52 + +LA +LA 15,3 10105 3,51 +L137 Listeria monocytogenes Raw milk cheese Coulommier 13 689 0,23 + +MA +MA 13 6582 2,29 +L141 Listeria monocytogenes Environment sample 15,8 11331 3,94 + +MA +MA 15,8 10661 3,71 +L149 Listeria monocytogenes Environment sample 12,3 245 0,08 + +LA +LA 12,3 8121 2,82 +L152 Listeria monocytogenes Environment sample 11,3 1510 0,52 + +MA +MA 11,3 8429 2,93 +L156 Listeria monocytogenes Fried potatoes 10,3 11018 3,83 + +MA +MA 10,3 11527 4,01 +L176 Listeria monocytogenes Ox rib steak 9,3 54 0,01 - +LA +LA 9,3 11266 3,92 +

OAA : Listeria agar according to Ottaviani & AgostiRLM : Rapid'Lmono agarVT : test valueUHT : Ultra High Temperature

OriginInoculation rate in 225 ml LMX broth

StrainPlating LMX test

result (Water bath)

RFV LMX VTInoculation rate in 225 ml LMX broth supplemented with 25 ml

UHT milkRFV LMX VT

LMX test result

(Water bath)

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Exclusivity

OAA RLM

BA2 Bacillus cereus Beets 4,50E+05 65 0,02 - 85 0,02 - / /BA24 Bacillus mycoïdes Environment sample 5,70E+05 136 0,04 - Ø ØBA4 Bacillus stearothermophilus Dairy product 3,80E+05 18 0,00 - 11 0 - / /

7,20E+05 74 0,02 - 173 0,05 + / /6,40E+05 230 0,07 + Ø Ø

E3 Streptococcus bovis Collection 5,60E+05 3 0,00 - 8 0 - / /E8 Enterococcus durans Meat product 4,60E+05 17 0,00 - 10 0 - / /E17 Streptococcus equinus Collection 6,00E+04 3 0,00 - 4 0 - / /E6 Enterococcus faecalis Collection ATCC 19433 7,50E+05 32 0,00 - 35 0,01 - / /E7 Enterococcus faecium Collection CIP 5433 8,40E+04 3 0,00 - 3 0 - / /E14 Streptococcus anginosus Collection 1,50E+05 3 0,00 - 4 0 - / /33 Lactobacillus casei Dairy product 4,50E+05 14 0,00 - 5 0 - / /

L139 Jonesia denitrificans Collection 1,70E+05 4 0,00 - -LE ØST26 Staphylococcus intermedius Collection 7,00E+04 335 0,10 + Ø ØST17 Staphylococcus aureus Frozen yoghurt 3,90E+05 325 0,10 + Ø ØST3 Staphylococcus epidermidis Yoghurt 3,30E+05 36 0,01 - Ø ØM1 Micrococcus Environment 3,00E+04 1 0,00 - 2 0 - / /

L 140 Listeria seeligeri Fried frozen 1,00E+05 19 0,00 - -LE -LEL 147 Listeria grayi ATCC 25 401 3,40E+04 4 0,00 - -LA -MAL 148 Listeria seeligeri Environment sample 4,00E+04 7 0,00 - 5 0 - -LE -LEL 155 Listeria welshimeri Salmon fillet 1,70E+05 103 0,03 - 141 0,05 - -ME -MEL 157 Listeria ivanovii spp. ivanovii Collection 1,40E+05 14 0,00 - -LE -LEL179 Listeria ivanovii Environment sample 1,10E+05 11 0,00 - 26 0 - -ME -MEL170 Listeria ivanovii Collection 1,20E+05 41 0,01 - 96 0,02 - / /L64 Listeria innocua Epoisses cheese 1,20E+05 140 0,04 - -ME -MEL76 Listeria innocua 6b Ground beef 6,00E+04 132 0,04 - -ME -MEL80 Listeria ivanovii Collection 1,70E+05 25 0,00 - 51 0,01 - -ME -MEL83 Listeria seeligeri 1/2b Tongue 1,40E+05 26 0,00 - 17 0 - -ME -MEL91 Listeria welshimeri Rosette sausage 1,30E+05 61 0,02 - -ME -MEL108 Listeria innocua Gorgonzola 9,50E+04 111 0,03 - -ME -MEL142 Listeria seeligeri Raw milk cheese 1,70E+05 8 0,00 - 8 0 - -LE -LEL151 Listeria ivanovii Minced beef 9,50E+04 37 0,01 - 21 0 - / /

PALCAM (PAL) OAA PAL OAA RFV VT Test result OAA RLM

BA5 Bacillus sphaericus 3,30E+05 -LE -LE -LE -LE - 3 0,00 - Ø Ø -ST17 Staphylococcus aureus 5,50E+05 Ø Ø -LE -LE - 5 0,00 - Ø Ø -ST26 Staphylococcus intermedius 8,50E+04 Ø Ø -LE -ME - 3 0,00 - Ø Ø -

Ø : no growthOAA : Listeria agar according to Ottaviani & AgostiRLM : Rapid'Lmono agar

Inoculation rate in 225 ml non selective nutritive

brothOriginStrain

Strain

BA5 Bacillus sphaericus

Inoculation rate in enrichment broth

Reference method

Meat product

PlatingLMX test result (Water bath)

RFV LMX VTLMX test

result (Heat & GO)

RFV LMX VT

Alternative method

Final resultResult

VIDAS LMX ConfirmationsFraser 1/2 Fraser

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APPENDIX D

INTERLABORATORY STUDY -

LIST AND DETAILED RESULTS OF PARTICIPANT LABORATORIES

44/56

List of participating laboratories

Laboratory Address CountryLab. Départemental d'Analyses 37, AV. de Lautagne - BP 118 - 26904 VALENCE France

SOREDAB La Tremblaye - 78125 LA BOISSIERE ECOLE FranceEcole Vétérinaire de Lyon 1, Av. Bourgelat - 69280 Marcy l'Etoile France

Alliance Elabores Route de Blangy - 76340 FOUCARMONT FranceSILLIKER - Cergy 10 Les Châteaux St Sylvère - 95011 Cergy Cédex France

Société 3A 183, av. des Etats-Unis - BP 2134 - 31016 TOULOUSE Cedex FranceMICROSEPT 7, rue de l'Hommeau - 49500 ST MARTIN DU BOIS France

ACM VAL DE LOIRE Av. Jean Monnet - BP 68 - 72320 SABLE SUR SARTHE Cedex FranceSODEBO Z.I. - BP 119 - 85607 MONTAIGU Cedex FranceLDA03 Zone de l'Etoile - Bd de Nomazy - BP1707 - 03017 Moulins Cx France

SOGEPS Route de Giéville - 50890 CONDE SUR VIRE France

Roquefort société des Caves 2, rue François Galtier - 12250 ROQUEFORT S/ SOULZON France

IPHB Bvd Sainctelette 55 - 7000 MONS Belgium

Quality Partner SA Rue Hayeneux, 62 - BE-4040 HERSTAL Belgium

SVU Olomouc Jakoubka ze Stribra 1 - 779 00 Olomouc Czech republic

LMU MunchenFaculty of Veterinary Medicine

Institute of Food Hygiene - Schönleutnerstraße 8 - D-85764 Oberschleißheim Germany

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Detailed results of participant laboratories

Laboratory A

O & A Oxford O & A Oxford27 - - - - - = 5 0,00 - - - =28 - - - - - = 6 0,00 - - - =35 - - - - - = 9 0,00 - - - =36 - - - - - = 10 0,00 - - - =41 - - - - - = 13 0,00 - - - =42 - - - - - = 14 0,00 - - - =43 - - - - - = 19 0,00 - - - =44 - - - - - = 20 0,00 - - - =29 + + + + + = 3 2,51 + + + =30 + + + + + = 4 2,50 + + + =31 + + + + + = 11 2,57 + + + =32 + + + + + = 12 2,57 + + + =39 + + + + + = 17 2,52 + + + =40 + + + + + = 18 2,51 + + + =45 + + + + + = 23 2,69 + + + =46 + + + + + = 24 2,71 + + + =25 + + + + + = 1 2,35 + + + =26 + - + + + = 2 2,55 + + + =33 + + + + + = 7 2,39 + + + =34 + - + + + = 8 1,94 + + + =37 + + + + + = 15 2,45 + + + =38 + + + + + = 16 1,60 + + + =47 + + + + + = 21 2,51 + + + =48 + + + + + = 22 2,64 + + + =

Enumeration of the pasteurized milk (CFU/ml) <1

Laboratory B

O & A Oxford O & A Oxford27 - - - - - = 5 0,00 - - - =28 - - - - - = 6 0,00 - - - =35 - - - - - = 9 0,00 - - - =36 - - - - - = 10 0,00 - - - =41 - - - - - = 13 0,00 - - - =42 - - - - - = 14 0,00 - - - =43 - - - - - = 19 0,00 - - - =44 - - - - - = 20 0,00 - - - =29 + + + + + = 3 2,59 + + + =30 + + + + + = 4 2,41 + + + =31 + + + + + = 11 2,37 + + + =32 + + + + + = 12 2,39 + + + =39 + + + + + = 17 2,58 + + + =40 + + + + + = 18 2,69 + + + =45 + + + + + = 23 2,48 + + + =46 + + + + + = 24 2,40 + + + =25 + + + + + = 1 2,27 + + + =26 + + + + + = 2 1,60 + + + =33 + + + + + = 7 2,22 + + + =34 + + + + + = 8 2,51 + + + =37 + + + + + = 15 1,38 + + + =38 + + + + + = 16 0,51 + + + =47 + + + + + = 21 1,95 + + + =48 + + + + + = 22 1,32 + + + =

Enumeration of the pasteurized milk (CFU/ml) 1 900

Laboratory C



F1Result

F1Result

Comparison / Expected resultTest result Final result


Code

Reference method EN ISO 11290-1 #Comparison /

Expected resultCodeF1/2

Code


Expected resultCodeF1/2

CodeReference method EN ISO 11290-1 #

Comparison / Expected result

CodeComparison /

Expected resultF1/2 F1Result Test result Final result

Alternative method VIDAS LMX

Confirmation OAA


VT

VT

VT

Confirmation OAA


Confirmation OAA

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Laboratory D



Laboratory E

Code



Laboratory G



F1Result

Result




Expected resultCode



CodeF1/2


Confirmation OAA


F1/2 F1


Code


Expected resultCodeF1/2 F1

Result

Confirmation Chrom ID OAA

Confirmation OAA

VT

VT

VT


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Laboratory H

O & A Oxford O & A Oxford27 - - - - - = 5 0,00 - - - =28 - - - - - = 6 0,00 - - - =35 - - - - - = 9 0,00 - - - =36 - - - - - = 10 0,00 - - - =41 - - - - - = 13 0,00 - - - =42 - - - - - = 14 0,00 - - - =43 - - - - - = 19 0,00 - - - =44 - - - - - = 20 0,00 - - - =29 + + + + + = 3 3,23 + + + =30 + + + + + = 4 3,17 + + + =31 + + + + + = 11 3,01 + + + =32 + + + + + = 12 2,99 + + + =39 + + + + + = 17 3,17 + + + =40 + + + + + = 18 3,23 + + + =45 + + + + + = 23 3,27 + + + =46 + + + + + = 24 3,14 + + + =25 + + + + + = 1 0,65 + + + =26 + + + + + = 2 1,87 + + + =33 + + + + + = 7 2,13 + + + =34 + + + + + = 8 1,41 + + + =37 + + + + + = 15 0,00 - - - #38 + + + + + = 16 0,00 - - - #47 + + + + + = 21 0,00 - - - #48 + + + + + = 22 0,00 - - - #


Laboratory I



Laboratory J

O & A Oxford O & A Oxford27 - - - - - = 5 0,00 - - - =28 - - - - - = 6 0,00 - - - =35 - - - - - = 9 0,00 - - - =36 - - - - - = 10 0,00 - - - =41 - - - - - = 13 0,00 - - - =42 - - - - - = 14 0,00 - - - =43 - - - - - = 19 0,00 - - - =44 - - - - - = 20 0,00 - - - =29 + + + + + = 3 2,78 + + + =30 + + + + + = 4 2,80 + + + =31 + + + + + = 11 2,86 + + + =32 + + + + + = 12 2,82 + + + =39 + + + + + = 17 2,86 + + + =40 + + + + + = 18 2,77 + + + =45 + + + + + = 23 2,78 + + + =46 + + + + + = 24 2,81 + + + =25 + + + + + = 1 2,66 + + + =26 - - - - - # 2 2,93 + + + =33 + + + + + = 7 2,83 + + + =34 + + + + + = 8 2,55 + + + =37 + + + + + = 15 0,68 + + + =38 + + + + + = 16 1,41 + + + =47 + + + + + = 21 2,60 + + + =48 + + + + + = 22 2,33 + + + =


Code



ResultComparison /

Expected resultTest result Final resultConfirmation

OAA


VT

Code



ResultComparison /


OAA


VT

Code



ResultComparison /


OAA


VT

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Laboratory K

O & A NC O & A NC27 - - - - - = 5 0,00 - - - =28 - - - - - = 6 0,00 - - - =35 - - - - - = 9 0,00 - - - =36 - - - - - = 10 0,00 - - - =41 - - - - - = 13 0,00 - - - =42 - - - - - = 14 0,00 - - - =43 - - - - - = 19 0,00 - - - =44 - - - - - = 20 0,00 - - - =29 + + + + + = 3 3,06 + + + =30 + + + + + = 4 2,99 + + + =31 + + + + + = 11 2,97 + + + =32 + + + + + = 12 2,92 + + + =39 + + + + + = 17 3,01 + + + =40 + + + + + = 18 2,94 + + + =45 + + + + + = 23 3,04 + + + =46 + + + + + = 24 2,85 + + + =25 - - - - - # 1 3,07 + + + =26 + + + + + = 2 2,89 + + + =33 + + + + + = 7 2,96 + + + =34 + + + + + = 8 2,18 + + + =37 + + + + + = 15 3,13 + + + =38 + + + + + = 16 1,59 + + + =47 + + + + + = 21 2,35 + + + =48 + + + + + = 22 0,00 - - - #


Laboratory L



Laboratory M






CodeF1/2 F1Result


Code



ResultRésultat du test

Résultat final


Code



Result Test result


Final result

VT

VT

VT


Confirmation Rapid'Lmono

Confirmation OAA


Confirmation

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Laboratory N

O & A Rapid'Lmono O & A Rapid'Lmono

27 - - - - - = 5 0,00 - - - =28 - - - - - = 6 0,00 - - - =35 - - - - - = 9 0,00 - - - =36 - - - - - = 10 0,00 - - - =41 - - - - - = 13 0,00 - - - =42 - - - - - = 14 0,00 - - - =43 - - - - - = 19 0,00 - - - =44 - - - - - = 20 0,00 - - - =29 + + + + + = 3 2,77 + + + =30 + + + + + = 4 2,57 + + + =31 + + + + + = 11 2,52 + + + =32 + + + + + = 12 2,52 + + + =39 + + + + + = 17 2,59 + + + =40 + + + + + = 18 2,60 + + + =45 + + + + + = 23 2,61 + + + =46 + + + + + = 24 2,57 + + + =25 + + + + + = 1 2,25 + + + =26 + + + + + = 2 2,32 + + + =33 + + + + + = 7 1,93 + + + =34 + + + + + = 8 0,80 + + + =37 + + + + + = 15 2,52 + + + =38 + + + + + = 16 1,68 + + + =47 + + + + + = 21 2,24 + + + =48 + + + + + = 22 2,65 + + + =


Laboratory O

O & A Oxford O & A Oxford27 - - - - - = 5 0,00 - - - =28 - - - - - = 6 0,00 - - - =35 - - - - - = 9 0,00 - - - =36 - - - - - = 10 0,00 - - - =41 - - - - - = 13 0,00 - - - =42 - - - - - = 14 0,00 - - - =43 - - - - - = 19 0,00 - - - =44 - - - - - = 20 0,00 - - - =29 + + + + + = 3 2,61 + + + =30 + + + + + = 4 2,65 + + + =31 + + + + + = 11 2,58 + + + =32 + + + + + = 12 2,56 + + + =39 + + + + + = 17 2,54 + + + =40 + + + + + = 18 2,51 + + + =45 + + + + + = 23 2,48 + + + =46 + + + + + = 24 2,54 + + + =25 + + + + + = 1 2,58 + + + =26 + + + + + = 2 0,55 + + + =33 + + + + + = 7 2,53 + + + =34 + + + + + = 8 2,54 + + + =37 + + + + + = 15 2,56 + + + =38 + + + + + = 16 2,59 + + + =47 + + + + + = 21 2,89 + + + =48 + + + + + = 22 0,00 - - - #


Laboratory P


Enumeration of the pasteurized milk (CFU/ml) NC

ResultCode


Expected resultCodeF1/2 F1 Comparison /

Expected resultTest result


Confirmation OAA, RLM

Final resultVT

Result

Alternative method VIDAS LMXComparison /

Expected resultTest resultConfirmation OAA, RLM

Final resultVT



Code



CodeF1/2 F1

NC : not communicated

Alternative method VIDAS LMXComparison /

Expected resultF1/2 F1Result Test result Confirmation Final resultVT

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APPENDIX E


ACCORDANCE

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Accordance

ALTERNATIVE METHOD

Level L0

LaboratoryNb of negatives

expectedNb of negatives

obtainedProbability of

negativesProbability of

negatives pairsProbability of

positivesProbability of positive pairs

Probability of identical result pairs

A 8 8 1,00 1,00 0,00 0,00 1,00

B 8 8 1,00 1,00 0,00 0,00 1,00

C 8 8 1,00 1,00 0,00 0,00 1,00

D 8 8 1,00 1,00 0,00 0,00 1,00

E 8 8 1,00 1,00 0,00 0,00 1,00

G 8 8 1,00 1,00 0,00 0,00 1,00

H 8 8 1,00 1,00 0,00 0,00 1,00

I 8 8 1,00 1,00 0,00 0,00 1,00

K 8 8 1,00 1,00 0,00 0,00 1,00

L 8 8 1,00 1,00 0,00 0,00 1,00

M 8 8 1,00 1,00 0,00 0,00 1,00

N 8 8 1,00 1,00 0,00 0,00 1,00

Mean : 1,00

Accordance : 100%

Level L1

Laboratory Nb of positives expected

Nb of positives obtained

Probability of positives

Probability of positives pairs

Probability of negatives

Probability of negative pairs


A 8 8 1,00 1,00 0,00 0,00 1,00

B 8 8 1,00 1,00 0,00 0,00 1,00

C 8 8 1,00 1,00 0,00 0,00 1,00

D 8 8 1,00 1,00 0,00 0,00 1,00

E 8 8 1,00 1,00 0,00 0,00 1,00

G 8 8 1,00 1,00 0,00 0,00 1,00

H 8 8 1,00 1,00 0,00 0,00 1,00

I 8 8 1,00 1,00 0,00 0,00 1,00

K 8 8 1,00 1,00 0,00 0,00 1,00

L 8 8 1,00 1,00 0,00 0,00 1,00

M 8 8 1,00 1,00 0,00 0,00 1,00

N 8 8 1,00 1,00 0,00 0,00 1,00

Mean : 1,00

Accordance : 100%

Level L2








A 8 8 1,00 1,00 0,00 0,00 1,00

B 8 8 1,00 1,00 0,00 0,00 1,00

C 8 8 1,00 1,00 0,00 0,00 1,00

D 8 8 1,00 1,00 0,00 0,00 1,00

E 8 8 1,00 1,00 0,00 0,00 1,00

G 8 8 1,00 1,00 0,00 0,00 1,00

H 8 4 0,50 0,25 0,50 0,25 0,50

I 8 8 1,00 1,00 0,00 0,00 1,00

K 8 7 0,88 0,77 0,13 0,02 0,78

L 8 8 1,00 1,00 0,00 0,00 1,00

M 8 8 1,00 1,00 0,00 0,00 1,00

N 8 8 1,00 1,00 0,00 0,00 1,00

Mean : 0,94

Accordance : 94%

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Accordance

REFERENCE METHOD

Level L0

Laboratory Nb of negatives expected

Nb of negatives obtained


Probability of negatives pairs


Probability of positive pairs


A 8 8 1,00 1,00 0,00 0,00 1,00

B 8 8 1,00 1,00 0,00 0,00 1,00

C 8 8 1,00 1,00 0,00 0,00 1,00

D 8 8 1,00 1,00 0,00 0,00 1,00

E 8 8 1,00 1,00 0,00 0,00 1,00

G 8 8 1,00 1,00 0,00 0,00 1,00

H 8 8 1,00 1,00 0,00 0,00 1,00

I 8 8 1,00 1,00 0,00 0,00 1,00

K 8 8 1,00 1,00 0,00 0,00 1,00

L 8 8 1,00 1,00 0,00 0,00 1,00

M 8 8 1,00 1,00 0,00 0,00 1,00

N 8 8 1,00 1,00 0,00 0,00 1,00

Mean : 1,00

Accordance : 100%

Level L1








A 8 8 1,00 1,00 0,00 0,00 1,00

B 8 8 1,00 1,00 0,00 0,00 1,00

C 8 8 1,00 1,00 0,00 0,00 1,00

D 8 8 1,00 1,00 0,00 0,00 1,00

E 8 8 1,00 1,00 0,00 0,00 1,00

G 8 8 1,00 1,00 0,00 0,00 1,00

H 8 8 1,00 1,00 0,00 0,00 1,00

I 8 8 1,00 1,00 0,00 0,00 1,00K 8 8 1,00 1,00 0,00 0,00 1,00

L 8 8 1,00 1,00 0,00 0,00 1,00

M 8 8 1,00 1,00 0,00 0,00 1,00

N 8 8 1,00 1,00 0,00 0,00 1,00

Mean : 1,00

Accordance : 100%

Level L2








A 8 8 1,00 1,00 0,00 0,00 1,00

B 8 8 1,00 1,00 0,00 0,00 1,00

C 8 8 1,00 1,00 0,00 0,00 1,00

D 8 8 1,00 1,00 0,00 0,00 1,00

E 8 8 1,00 1,00 0,00 0,00 1,00

G 8 8 1,00 1,00 0,00 0,00 1,00

H 8 8 1,00 1,00 0,00 0,00 1,00

I 8 8 1,00 1,00 0,00 0,00 1,00

K 8 7 0,88 0,77 0,13 0,02 0,78

L 8 8 1,00 1,00 0,00 0,00 1,00

M 8 8 1,00 1,00 0,00 0,00 1,00

N 8 8 1,00 1,00 0,00 0,00 1,00

Mean : 0,98

Accordance : 98%

53/56

APPENDIX F


CONCORDANCE

54/56

Concordance

ALTERNATIVE METHOD

Number of laboratories 12

Number of negatives per laboratory 8

Level L0



obtainedInter-laboratory pairs with the

same resultTotal number of inter-

laboratory pairs

A 8 8 704 704

B 8 8 704 704

C 8 8 704 704

D 8 8 704 704

E 8 8 704 704

G 8 8 704 704

H 8 8 704 704

I 8 8 704 704

K 8 8 704 704

L 8 8 704 704

M 8 8 704 704

N 8 8 704 704

Total 8448 8448

Concordance 100,00%


Number of positives per laboratory 8

Level L1

LaboratoryNb of positives

expectedNb of positives



laboratory pairs

A 8 8 704 704

B 8 8 704 704

C 8 8 704 704

D 8 8 704 704

E 8 8 704 704

G 8 8 704 704

H 8 8 704 704

I 8 8 704 704

K 8 8 704 704

L 8 8 704 704

M 8 8 704 704

N 8 8 704 704

Total 8448 8448

Concordance 100,00%



Level L2





laboratory pairs

A 8 8 664 704

B 8 8 664 704

C 8 8 664 704

D 8 8 664 704

E 8 8 664 704

G 8 8 664 704

H 8 4 352 704

I 8 8 664 704

K 8 7 592 704

L 8 8 664 704

M 8 8 664 704

N 8 8 664 704

Total 7584 8448

Concordance 89,77%

55/56

Concordance

REFERENCE METHOD


Number of negatives per laboratory 8

Level L0





laboratory pairs

A 8 8 704 704

B 8 8 704 704

C 8 8 704 704

D 8 8 704 704

E 8 8 704 704

G 8 8 704 704

H 8 8 704 704

I 8 8 704 704

K 8 8 704 704

L 8 8 704 704

M 8 8 704 704

N 8 8 704 704

Total 8448 8448

Concordance 100,00%



Level L1





laboratory pairs

A 8 8 704 704

B 8 8 704 704

C 8 8 704 704

D 8 8 704 704

E 8 8 704 704

G 8 8 704 704

H 8 8 704 704

I 8 8 704 704

K 8 8 704 704

L 8 8 704 704

M 8 8 704 704

N 8 8 704 704

Total 8448 8448

Concordance 100,00%



Level L2





laboratory pairs

A 8 8 696 704

B 8 8 696 704

C 8 8 696 704

D 8 8 696 704

E 8 8 696 704

G 8 8 696 704

H 8 8 696 704

I 8 8 696 704

K 8 7 616 704

L 8 8 696 704

M 8 8 696 704

N 8 8 696 704

Total 8272 8448

Concordance 97,92%

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