LABORATORY PERFORMANCE IN A FOOD MICROBIOLOGY PROFICIENCY TESTING SCHEME

Results from two shipments in a proficiency testing scheme in which almost 200 food microbiology laboratories participated are summarized. Freeze-dried mixtures of bacteria were used as simulated food samples. Four and six samples, respectively, were examined. The statistical procedures used to evaluate the performance of participating laboratories are described. It is shown that laboratories which had been in the scheme for a long time perform, on average, better than those that had been in the scheme for a short time. The former laboratories produced fewer false and outlying results, and were more accurate and precise in their determinations.