Abstract： AS 4659.3:2015 pdf download.Guide to determining the equivalence of food microbiology test methods Part 3: Confirmation tests. 4 PROCEDURE 4.1 Define (he equkalence determination The equivaknce determination should bc defined in terms of th...

AS 4659.3:2015 pdf download.Guide to determining the equivalence of food microbiology test methods Part 3: Confirmation tests.

4 PROCEDURE

4.1 Define (he equkalence determination

The equivaknce determination should bc defined in terms of the followinu:

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

(b) The alternate method—precisely defined by reference to a publication, manufacturer’s instructions and an optional procedures employed or dciation from the published method.

(C) The reference method including the specification of any optional steps.

(d) The steps of the metho1s that are to be compared.

4.2 Define the conditions of the equivalence determination

The conditions of the equivalence determination should be defined in terms of the following:

(a) The laboratory where testing is performed.

(b) Controls observed by the laboratory during testing. tr example. controls on the environment of the laboratory, prevention of

cross contamination, controls on media and reagents. calibration of equipment, etc. where these factors are considered critical to the success of either method.

(c) The staff performing the tests (experience, qualifications. etc.). The starling and finishing dates of the tests.

(e) The batch numbers of media, reagents. etc. used.

NOTE: This mfirmation is defined for thc purpose of reporting on the equlalence dcicnninalion and recording factors which may

have some bearing on the results obiained. These factors do not necessarily ailed the cracily of the study.

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