Abstract： AS 4659.2:2015 pdf download.Guide to determining the equivalence of food microbiology test methods Part 2: Quantitative tests. 4 PROCEDURE 4.1 Define the equivalence determination The equivalence determination should be delined in terms of...

AS 4659.2:2015 pdf download.Guide to determining the equivalence of food microbiology test methods Part 2: Quantitative tests.

4 PROCEDURE

4.1 Define the equivalence determination

The equivalence determination should be delined in terms of the following:

(a) The target organism’s genus. species, serotype. etc.

(b) The matrix under examination; the food and the characteristics that define it—the matrix should be defined in terms of

characteristics such as pH. solids level, season ol production, brand name, water activity, presence and composition of

preservatives etc. depending upon the nature of the matrix.

NOTE: When determining equivalence of an alternate method the laboratory should select the matrices to be included in the

evaluation from those within the scope of the standard method. This Standard is not intended fbr the validation of matrices outside of the scope of either the alternate method or the standard method. Reterence should be made to standard texts and the literature

to support the choices of matrices. The choicc should take into account the range of samples tested by the laboratory and the

eticts that the natural variation in signiticant parameters may have on the detection of the target organism.

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