Table 2.
LOD study experimental design.
| Milk type | Milk item | Strain | Number of test portions per inoculation level |
Analytical method | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| L0 |
L1 |
L2 |
L3 |
||||||||
| Lab A | Lab B | Lab A | Lab B | Lab A | Lab B | Lab A | Lab B | ||||
| Heat-treated milk | UHT whole milk | DSM 44135 | 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | Culture |
| 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | qPCR | |||
| 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | PMS-phage | |||
| Milk powder | Skimmed milk powder Merck | DSM 44133 | 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | Culture |
| 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | qPCR | |||
| 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | PMS-phage | |||
| Raw milk | Raw milk 1 | ATCC 19851 | 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | Culture |
| 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | qPCR | |||
| 5 | 5 | 20 | 20 | 20 | 20 | 5 | 5 | PMS-phage | |||