Table 1.

Sensitivity study experimental design.

Milk type	Milk item	Strain	Number of test portions per inoculation level						Analytical method
			L0		L1		L2
			Lab A	Lab B	Lab A	Lab B	Lab A	Lab B
Heat-treated milk	UHT whole milk Spain	DSM 44133	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	UHT semi-skimmed milk France	DSM 44135	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	UHT skimmed milk France	ATCC 43015	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	Pasteurized whole milk Switzerland	ATCC 19851	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
Powder milk	Skimmed milk powder Oxoid	DSM 44133	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	Skimmed milk powder Swiss supermarket 1	DSM 44135	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	Skimmed milk powder Sigma	ATCC 43015	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	Skimmed milk powder Swiss supermarket 2	ATCC 19851	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
Raw milk	Raw milk 1	DSM 44133	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	Raw milk 2	DSM 44135	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	Raw milk 3	ATCC 43015	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage
	Raw milk 4	ATCC 19851	4	4	2	2	4	4	Culture
			4	4	2	2	4	4	qPCR
			4	4	2	2	4	4	PMS-phage