TABLE 3.
Results from positive-control tests measuring the presence of spores of nonproteolytic C. botulinum in food materialsa
| Food material | Weight (g) | Value for positive control |
Detection limit |
|||||
|---|---|---|---|---|---|---|---|---|
| r1 | r2 | r3 | r4 | S* | s* (kg−1) | 95% CI | ||
| Meat | 200 | 6 | 4 | 3 | 1 | 1 | 5 | 5, 10 |
| Fish | 200 | 4 | 3 | 2 | 1 | 5 | 25 | 20, 30 |
| Fish | 100 | 6 | 4 | 3 | 1 | 1 | 10 | 10, 20 |
| Shellfish | 200 | 4 | 3 | 3 | 1 | 3 | 15 | 10, 25 |
| Cereals | 100 | 5 | 4 | 3 | 0 | 5 | 50 | 30, 60 |
| Cereals | 100 | 6 | 4 | 3 | 1 | 1 | 10 | 10, 20 |
| Cereals | 100 | 6 | 3 | 1 | 1 | 5 | 50 | 40, 60 |
| Plant | 200 | 4 | 1 | 0 | 1 | 9 | 45 | 35, 50 |
| Plant | 200 | 6 | 4 | 3 | 1 | 1 | 5 | 5, 10 |
| Plant | 100 | 2 | 4 | 2 | 1 | 6 | 60 | 40, 80 |
| Dairy liquid | 100 | 6 | 4 | 3 | 1 | 1 | 10 | 10, 20 |
| Dairy liquid | 100 | 5 | 4 | 2 | 1 | 3 | 30 | 20, 50 |
| Dairy nonliquid | 100 | 6 | 3 | 3 | 1 | 2 | 20 | 10, 30 |
| Dairy nonliquid | 100 | 6 | 3 | 3 | 1 | 2 | 20 | 10, 30 |
| Mushroom and fungi | 200 | 3 | 4 | 3 | 1 | 3 | 15 | 10, 25 |
| Herbs and spices | 50 | 5 | 3 | 3 | 1 | 3 | 60 | 20, 80 |
a
The control samples have nominal populations, <Si> = 3.8, 9.6, 30, and 94, with test size (Ni) of 6, 4, 3, and 1, where i is 1, 4 and ri is the number of positive observations. The test size is weight, and the maximum likelihood estimates for the limit of detection are S* spores. The limit of detection is converted to a concentration, s* kg−1 (with a 95% confidence interval), based on the sample size.