NF VALIDATION 16140

AFNOR CERTIFICATION VALIDATION STUDY OF THE METHOD

VIDAS Up E. coli O157 including H7 (VIDAS ECPT ‐ Ref. 30122)

BIO 12/25‐05/09

for the detection of Escherichia coli O157

Protocol for raw beef and raw veal products

Protocol for raw milk, raw milk cheese and environmental samples
Protocol for raw vegetables
Protocol for other samples

SUMMARY REPORT – AUGUST 2014 – V1

Expert laboratory : Manufacturer :

ISHA bioMérieux
25 avenue de la République Chemin de l’Orme
91300 MASSY 69280 MARCY L’ETOILE
FRANCE FRANCE

This report of analysis concerns only objects subjected to analysis. Its reproduction is authorized only in the
form of complete photographic facsimile. It contains 70 pages.
bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

Table des matières

1. Introduction ................................................................................................................................................. 4
1.1. Validation references and scope ......................................................................................................... 4
1.2. Protocol and principle of the alternative method ............................................................................... 4
1.2.1. Principle of the VIDAS® ECPT test ................................................................................................ 4
1.2.2. Protocols ...................................................................................................................................... 5
1.3. Reference method ............................................................................................................................... 5
2. Methods Comparison study and extensions study ..................................................................................... 6
2.1. Relative accuracy, relative specificity and relative sensitivity ............................................................. 6
2.1.1. Number and nature of the samples ............................................................................................ 6
2.1.2. Artificial contamination of the samples and percentage ............................................................ 6
2.1.3. Results ......................................................................................................................................... 6
2.1.4. Calculation of relative accuracy (AC), relative specificity (SP) and relative sensitivity (SE)
according to EN ISO 16140 standard ........................................................................................................... 7
2.1.5. Analysis of discrepant results ...................................................................................................... 8
2.1.6. Comments on confirmation protocol .......................................................................................... 9
2.1.7. Comments on conservation at 2‐8°C ........................................................................................... 9
2.2. Relative detection level ....................................................................................................................... 9
2.3. Inclusivity / exclusivity ....................................................................................................................... 10
2.3.1. Protocols .................................................................................................................................... 10
2.3.2. Results and conclusion .............................................................................................................. 10
3. Interlaboratory study ................................................................................................................................ 11
3.1. Study organization ............................................................................................................................. 11
3.2. Control of experimental parameters ................................................................................................. 11
3.2.1. Contamination levels obtained after artificial contamination .................................................. 11
3.2.2. Problems of temperature recorded during transport, temperature on reception and reception
times 11
3.3. Results ............................................................................................................................................... 12
3.3.1. Results obtained by cooperating laboratories .......................................................................... 12
3.3.2. Comments (discordances with expected results, exclusions… ) ............................................... 13
3.4. Calculations ....................................................................................................................................... 13
3.4.1. Specificity percentage (%SP) and sensitivity percentage (% SE) ............................................... 13
3.4.2. Relative accuracy (AC) ............................................................................................................... 13
3.4.3. Analysis of discrepants results................................................................................................... 14
3.5. Interpretation .................................................................................................................................... 14
3.5.1. Comparison of relative precision (AC), specificity (SP) and sensitivity (SE) values ................... 14

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

3.5.2. Accordance (DA) ........................................................................................................................ 15

3.5.3. Concordance .............................................................................................................................. 15
3.5.4. Odds Ratio (COR) ....................................................................................................................... 15
4. Practicability .............................................................................................................................................. 16
5. General conclusion .................................................................................................................................... 18

Appendices

Appendix 1 : alternative method and reference method protocols

Appendix 2 : AC, SP, SE raw results
Appendix 3 : selectivity raw results
Appendix 4 : interlaboratory raw results
Appendix 5 : accordance calculations
Appendix 6 : concordance calculations

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

1. Introduction

1.1. Validation references and scope

The VIDAS ECPT method has been validated by AFNOR Certification under the NF Validation accreditation mark
in May 2009 for the category “Beef and veal meats (including seasoned meats)” with the certificate number
BIO 12/25–05/09.

The method has received two extensions:

‐ in December 2009 for other food products and environmental samples,
‐ in May 2014 for the addition of a protocol for raw meats of beef and veal.

1.2. Protocol and principle of the alternative method

1.2.1. Principle of the VIDAS® ECPT test

The VIDAS UP E.coli O157 including H7 (VIDAS ECPT) test is a phage ligand assay which detects Escherichia coli
O157 specific receptors using the ELFA (Enzyme Linked Fluorescent Assay) method on the VIDAS automated
system.

Each test is composed of two parts:

‐ the Solid Phase Receptacle (SPR) serves as the solid phase as well as the pipeting device. The interior
of the SPR is coated with recombinant phage tail fiber protein for the capture of Escherichia coli O157
including H7,
‐ the strip which contains all the ready‐to‐use reagents for the assay: washing buffer, alkaline
phosphatase conjugate and substrate.

All the assay steps are performed automatically by the instrument. The reaction medium is cycled in and out
of the SPR several times.
Part of the enrichment broth is dispensed into the reagent strip. The E. coli O157 including H7 present are
captured by the recombinant phage protein coating the interior of the SPR.
Unbound sample components are eliminated during the washing steps. Alkaline phosphatase conjugate is
then recycled in and out of the SPR and will bind to any E. coli O157 including H7 which are themselves bound
to the phage protein on the SPR wall.
A final wash step removes unbound conjugate.
During the final detection step, the substrate (4‐Methyl‐umbelliferyl phosphate) is cycled in and out of the
SPR. The conjugate enzyme catalyzes the hydrolysis of this substrate into a fluorescent product (4‐Methyl‐
umbelliferone). The intensity of the fluorescence is measured at 450 nm.

At the end of the assay, the results are analyzed automatically by the instrument. A test value, which is
compared to stored standards (thresholds) and an interpretation (positive, negative) are generated for each
sample.
The RFV (Relative Fluorescence Value) is calculated by subtracting the background reading from the final
result. The RFV obtained for each sample is interpreted by the VIDAS® system as follows:

Test value (TV) = RFV sample / RFV standard.

if TV < 0.04, the test is negative

and
if TV > 0.04, the test is positive

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1.2.2. Protocols
Several protocols are available depending on the matrices. These protocols are presented in the table 1 and
detailed in appendix 1. The buffered peptone water (BPW) used in all of the enrichments listed in table 1
should be preheated at 41.5 ° C prior to analysis.

During the studies, the minimum and maximum incubation times were tested, except for specific protocol 2
where only the minimum incubation time (16 h) was tested.

Test
Category Protocol Dilution Broth, time and temperature of incubation
sample
Raw beef and raw Specific (1) 25 g 1/10 BPW for 7 to 24 h at 41,5°C ± 1°C
veal (including BPW supplemented in vancomycin (8 mg/L)
Specific (2) 25 g 1/10
seasoned meats) for 16 to 24 h at 41,5°C ± 1°C
Raw beef and raw
50 g to BPW supplemented in vancomycin (8 mg/L)
veal (without Specific (3) 1/4
375 g for 8 to 24 h at 41,5°C ± 1°C
seasoned meats)
Raw milk, raw milk
BPW supplemented in vancomycin (8 mg/L),
cheese and
Specific (4) 25 g 1/10 cefixime (0,0125 mg/L) and cefsulodin (10
environmental
mg/L), for 15 to 24 h at 41,5°C ± 1°C
samples
BPW supplemented in vancomycin (8 mg/L)
Raw vegetals Specific (5) 25 g 1/10
for 8 to 24 h at 41,5°C ± 1°C
BPW supplemented in vancomycin (8 mg/L)
Other products General 25 g 1/10
for 15 to 24 h at 41,5°C ± 1°C
Table 1: validated protocols available for the VIDAS ECPT method

After enrichment, the VIDAS ECPT test is performed on an aliquot of the enriched broth heated for 5 ± 1
minutes at 95‐100°C.

The VIDAS ECPT positive results were confirmed using the following protocols:
a) Direct plating of the non‐heated enrichment broth onto CT‐SMAC agar and on CT‐ ChromID O157:H7
agar plates (“direct plating on 2 agar media”),
b) Using the immuno concentration assay, VIDAS ICE, performed from the non‐heated enrichment
broth, followed by plating onto CT‐SMAC agar and ChromID O157:H7 agar (“VIDAS ICE + 2 agar media).

Typical colonies were confirmed:

‐ by the tests described in the reference method (biochemical confirmation and serology)
‐ from the ChromID O157 :H7 plate, using an O157 latex test performed directly from an isolated
colony
‐ from the CT‐SMAC plate, using an O157 latex test and an API strip, performed directly from an
isolated colony

Storage of the enrichment broth up to 48 hours at 5°C ± 3°C before performing the VIDAS ECPT test and the
confirmation steps was also validated.

1.3. Reference method

The validation study was carried out by reference to the EN ISO 16654:2001 standard method : “Horizontal
method for the detection of Escherichia coli O157”. (Appendix 1).

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2. Methods Comparison study and extensions study

2.1. Relative accuracy, relative specificity and relative sensitivity

The aim of the study, performed according to the ISO 16140 reference document, was to compare
performances of the two methods, the VIDAS ECPT and the EN ISO 16654:2001 reference methods, for the
detection of E. coli O157 in naturally and artificially contaminated samples and uncontaminated samples.

2.1.1. Number and nature of the samples

According to the ISO 16140 standard, a minimum of 60 products per category must be analyzed, with around
50% of positive products and 50% of negative products.

Number and nature of samples are displayed in the table 2: 496 samples were analyzed by the reference
method and the alternative method.

Category Positive results Negative results Total

Raw beef and raw veal (specific protocol 1, w/o

40 31 71
vancomycin)
Raw beef and raw veal (specific protocol 2, with
30 34 64
vancomycin)
Raw beef and raw veal (specific protocol 50 ‐
30 31 61
375 g)

Raw dairy products (specific protocol) 46 30 76

Fresh vegetal products (specific protocol) 30 31 61

Environment (specific protocol) 32 31 63

Other products (general protocol)

Raw meats 39
30 100
Others 31

TOTAL 278 218 496

Table 2: number and nature of samples (*: positive by any of the methods)

2.1.2. Artificial contamination of the samples and percentage

Artificial contamination were achieved by using stressed bacterial suspensions, the stress treatment and its
efficiency were determined according to EN ISO 16140 and AFNOR validation rules.

All positive results were obtained using artificially contaminated samples, except one (a raw milk cheese).

2.1.3. Results
The analyses were performed in single using the two methods.

Individual results are shown in appendix 2.

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The overall results are shown in the summary table 3 below, according to the two following confirmation
methods:

‐ (a) Using VIDAS ICE followed by plating onto CT SMAC and ChromID O157:H7 agar plates,
‐ (b) By direct plating onto CT SMAC and CT ChromID O157:H7 agar plates

Incubation Response  Confirmation (a) Confirmation (b)

Matrix
times  RM+ RM‐ RM+ RM‐
Raw beef and raw 8 h and 24 AM+ PA=29 PD=0 PA=29 PD=0
veal (375 g) h AM‐ ND=1 (0)
NA=31 (0)
ND=1 (0)
NA=31 (0)
Raw beef and raw AM+ PA=38 PD=1 PA=38 PD=1
6 h and 24
veal (25 g, w/o
h AM‐ ND=1 (0) NA=31 (0) ND=1 (0) NA=31 (0)
vancomycin)
Raw beef and raw AM+ PA=23 PD=5 PA=21 PD=4
veal (25 g, with 16 h
vancomycin) AM‐ ND=2 (0) NA=34 (0) ND=4 (2) NA=35 (1)
AM+ PA=43 PD=0 PA=44 PD=1
15 h (0) (0) (0)
Raw dairy AM‐ ND=2 NA=31 ND=1 NA=30 (0)
products (25 g) AM+ PA=43 PD=0 PA=43 PD=1
24 h
AM‐ ND=2 (1) NA=31 (1) ND=2 (1) NA=30 (0)
AM+ PA=29 PD=0 PA=29 PD=0
8h
Fresh vegetal AM‐ ND=1 (0) NA=31 (0) ND=1 (0) NA=31 (0)
products (25 g) AM+ PA=30 PD=0 PA=30 PD=0
24 h (0) (0) (0)
AM‐ ND=0 NA=31 ND=0 NA=31 (0)
Environnement 15 h and AM+ PA=32 PD=0 PA=32 PD=0
(25 g) 24 h AM‐ ND=0 (0)
NA=31 (0)
ND=0 (0)
NA=31 (0)
AM+ PA=64 PD=2 PA=61 PD=2
15 h
Other products AM‐ ND=3 (0) NA=31 (0) ND=6 (2) NA=31 (0)
(25 g) AM+ PA=65 PD=3 PA=64 PD=3
24 h
AM‐ ND=2 (0) NA=30 (0) ND=3 (0) NA=30 (0)
6h/8h/ AM+ PA=229 PD=8 PA=225 PD=8
All products 15 h / 16 h AM‐ ND=9 (1)
NA=189 (0)
ND=13 (4)
NA=189 (1)
(25 g) AM+ PA=231 PD=9 PA=228 PD=9
16 h / 24 h (1) (1) (3)
AM‐ ND=7 NA=188 ND=10 NA=188 (1)
Table 3: results of the assays for the two methods (RM: reference method, AM: alternative method, PA: positive
agreement, NA: negative agreement, PD: positive deviation, ND: negative deviation, (x): presumptive positive
results before confirmation)

2.1.4. Calculation of relative accuracy (AC), relative specificity (SP) and relative
sensitivity (SE) according to EN ISO 16140 standard
All of the results allow calculating the relative accuracy, the relative specificity and the relative sensitivity of
the alternative method (table 4).

The sensitivity of the two methods has been recalculated taking into account all the positive confirmed
(including additional alternative method positives).

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Incubation Confir‐ AC SE SP SE recalc.

Matrix PA NA ND PD N N+ N‐
time mation % % % AM RM
8 h & 24 h
a&b 29 31 1 0 61 98,4 30 96,7 31 100 96,7 100,0
(375 g)
6 h & 24 h
Raw beef and a&b 38 31 1 1 71 97,2 39 97,4 32 96,9 97,5 97,5
(25 g)
raw veal
a 23 34 2 5 64 89,1 25 92,0 39 87,2 93,3 83,3
16 h
b 21 35 4 4 64 87,5 25 84,0 39 89,7 86,2 83,3

a 43 31 2 0 76 97,4 45 95,6 31 100 95,6 100,0

15 h
Raw dairy b 44 30 1 1 76 97,4 45 97,8 31 96,8 97,8 97,8
products a 43 31 2 0 76 97,4 45 95,6 31 100 95,6 100,0
24 h
b 43 30 2 1 76 96,1 45 95,6 31 96,8 95,7 97,8

Fresh vegetal 8h a&b 29 31 1 0 61 98,4 30 96,7 31 100 96,7 100,0

products 24 h a&b 30 31 0 0 61 100 30 100,0 31 100 100,0 100,0

Environnement 15 h & 24 h a&b 32 31 0 0 63 100 32 100,0 31 100 100,0 100,0

a 64 31 3 2 100 95,0 67 95,5 33 93,9 95,7 97,1

15 h
b 61 31 6 2 100 92,0 67 91,0 33 93,9 91,3 97,1
Other products
a 65 30 2 3 100 95,0 67 97,0 33 90,9 97,1 95,7
24 h
b 64 30 3 3 100 94,0 67 95,5 33 90,9 95,7 95,7

6h/8h/ a 229 189 9 8 435 96,1 238 96,2 197 95,9 96,3 96,7
15 h / 16 h b 225 189 13 8 435 95,2 238 94,5 197 95,9 94,7 96,7
All products
(25 g) a 231 188 7 9 435 96,3 238 97,1 197 95,4 97,2 96,4
16 h / 24 h
b 228 188 10 9 435 95,6 238 95,8 197 95,4 96,0 96,4
Table 4: results of relative accuracy (AC), relative sensitivity (SE), relative specificity (SP) and recalculated
sensitivity (including the additional positive results of the alternative method)

2.1.5. Analysis of discrepant results

According to Annex F of the EN ISO 16140 standard, the minimum number of discordances for which a
statistical test must be conducted in order to compare the two methods is 6.

The number discordances between the reference method and the alternative method is variable according to
the implemented protocols and incubation times.

A statistic test (binomial law) was performed.

When the number of discordances is between 6 and 22, the aim is then to determine the M value, according
to the EN ISO 16140 (Appendix F) and to compare it to the m‐value, defined as the smallest values between
PD and ND.
Both methods would be considered as equivalent if m > M.

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Incubation Confir‐
Protocol Matrix ND PD Y M m Conclusion
time mation
Specific Raw beef and raw
8 h & 24 h a&b 1 0 1 / / Equivalence
Protocol 3 veal (375 g)
Specific Raw beef and raw
6 h & 24 h a&b 1 1 2 / / Equivalence
Protocol 1 veal (25 g)
Specific Raw beef and raw a 2 5 7 0 2 Equivalence
16 h
Protocol 2 veal (25 g) b 4 4 8 0 4 Equivalence
a 2 0 2 / / Equivalence
15 h
Specific Raw dairy products b 1 1 2 / / Equivalence
Protocol 4 and environment a 2 0 2 / / Equivalence
24 h
b 2 1 3 / / Equivalence
Specific Fresh vegetal 8h a&b 1 0 1 / / Equivalence
Protocol 5 products 24 h a&b 0 0 0 / / Equivalence
a 3 2 5 / / Equivalence
15 h
General b 6 2 8 0 2 Equivalence
Other products
protocol a 2 3 5 / / Equivalence
24 h
b 3 3 6 0 3 Equivalence
6 h / 8 h / 15 a 7 3 10 1 3 Equivalence
All protocols 25 h / 16 h b 9 4 13 2 4 Equivalence
All products (25 g)
g a 5 4 9 1 4 Equivalence
16 h / 24 h
b 6 5 11 1 5 Equivalence
Table 5: statistical tests for all protocols

2.1.6. Comments on confirmation protocol

The characteristic strains obtained on selective agars were confirmed by all the tests of the reference method
(indole production and serologic confirmation).
Miniaturized galleries and latex O157 and H7 were also performed, from an isolated colony obtained on CT‐
SMAC or ChromID O157:H7, or after purification in case of non‐isolated colonies.
Confirmations performed after 6 or 8 hours of incubation were not always successful and it is recommended
to extend incubation of the broth to 20‐24h.

2.1.7. Comments on conservation at 2‐8°C

The results obtained after a storage of the enrichment broth for 72 hours at 2 ‐ 8°C were identical to those
obtained directly after incubation.

2.2. Relative detection level

The objective was to determine the level of contamination for which less than 50% of the responses obtained
are positive and that for which more than 50% of the responses obtained are positive.
Different “strain‐matrix” couples were studied in parallel with the reference method and the VIDAS ECPT
method, for the studied categories.

The artificial contaminations were realized according to EN ISO 16140 and AFNOR validation rules.

The levels of detection, calculated according to the Spearman – Kärber method (LOD50), were the following
for each combination “matrix – strain”:

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Relative detection level ac. Spearman‐Kärber

(cells in 25 g or mL)
Strain Matrix Alternative method Reference method(*)
E. coli O157:H7 Ground beef (25 g, 6‐24 h) 0.4 [0.3 – 0.7] 0.4 [0.2 – 0.8]
E. coli O157:H7 Ground beef (25 g, 16 h) 0.8 [0.5 – 1.2] 0.8 [0.5 – 1.4]
E. coli O157:H7 Ground beef (375 g) 0.6 [0.4 – 0.8] 0.6 [0.4 – 0.8]
E. coli O157:H7 Pâté 0.5 [0.2 – 1.2] 0.9 [0.5 – 1.6]
E. coli O157:H7 Raw milk 0.5 [0.3 – 0.8] 0.6 [0.4 – 1.0]
E. coli O157:H7 Process water 0.7 [0.4 – 1.1] 0.7 [0.4 – 1.2]
E. coli O157:H7 Raw spinach 0.9 [0.6 – 1.6] 0.7 [0.4 – 1.3]
Table 6: relative detection level

The level of detection was between 0.2 and 1.6 cells per 25 grams or 25 ml for the VIDAS ECPT method and
the reference method.

2.3. Inclusivity / exclusivity

Inclusivity and the exclusivity of the method are defined by analysis, respectively, of at least 50 positive strains
and 30 negative strains.

2.3.1. Protocols
 Protocol for inclusivity
‐ Protocol specific for raw beef and raw veal
For each strain of E. coli O157:H7, a culture in nutritive broth was performed.
Then a buffered peptone water was inoculated with about 10 E. coli O157:H7 per 225 ml and incubated at
41.5°C for 6 hours before VIDAS ECPT testing.
‐ Other Protocols
For each strain of E. coli O157:H7, a culture in nutritive broth was realized.
Then a buffered peptone water (BPW) supplemented with vancomycin (8 mg/l), cefixime (0,0125 mg/l) and
cefsulodine (10 mg/l) was inoculated with about 10 E. coli O157:H7 per 225 ml and incubated at 41.5°C for 15
hours before VIDAS ECPT testing.

 Protocol for exclusivity

The different negative strains were cultured and diluted in a nutrient broth to obtain a level of about 105 cells
per 225 ml. After incubation for 20‐26 hours at 41.5°C, an aliquot of the BPW was heated for 5 ± 1 minutes at
95‐100°C before VIDAS ECPT testing.

2.3.2. Results and conclusion

The results are presented in appendix 3.

 Inclusivity
The 56 E. coli O157 strains (including 50 E. coli O157:H7 strains, 1 E. coli O157:H4 strain and 5 E. coli O157:H7
strains were all detected with the VIDAS ECPT assay, whatever the enrichment protocol used.

 Exclusivity
The study of 50 strains not belonging to the serogroup E. coli O157 showed cross‐reactions with 3 Salmonella
strains from the N group (Salmonella Urbana, Salmonella Soeranga and Salmonella Hilversum). These strains
were not characteristic on the selective confirmation media (CT‐SMAC agar and ChromID O157:H7).

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3. Interlaboratory study
The ”raw beef” protocol with a 6 hours incubation time was tested during the interlaboratory study.

3.1. Study organization

‐ Number of participating laboratories: 17
‐ Matrix used: ground beef
‐ Strain used for spiking: E. coli O157 (origin « minced meat »)
‐ Number of samples per laboratory: 24 samples per laboratory were prepared to represent 3 levels of
contamination, with 8 samples per level for each method.

3.2. Control of experimental parameters

3.2.1. Contamination levels obtained after artificial contamination

The levels of contamination of the spiked matrix were determined by a MPN method, 48 hours after
contamination of samples. The following table shows the contamination levels obtained:

Targeted theoretical Contamination level Real level

Level Samples
level (bacteria/25 g) (bacteria/25 g (bacteria/25 g)
1‐2‐3‐8‐9‐10‐20‐21‐25‐
Level 0 0 0 0
26‐27‐32‐33‐34‐44‐45
4‐5‐11‐12‐13‐17‐18‐19‐
Level 1 3 11,4 4,3
28‐28‐35‐36‐37‐41‐42‐43
6‐7‐14‐15‐16‐22‐23‐24‐
Level 2 30 145 46
30‐31‐38‐39‐40‐46‐47‐48
Table 7: contamination levels

3.2.2. Problems of temperature recorded during transport, temperature on

reception and reception times
The temperatures obtained are recorded in the following table.

Laboratory T°C laboratory T°C probe Comments

A 4.8°C 4.1°C
B 2.0°C 5.1°C
C 4.2°C 4.1°C
D 9.3°C 7.3°C
E 3.9°C 4.2°C
F 7.7°C 6.2°C
G 3.5°C 3.1°C
H 4.9°C 3.7°C
I 18.9°C 17.3°C Reception at D5
J / 4.8°C Reception at D2
K / 7,1°C
L 6.6°C 4.7°C
M 5.0°C 5.5°C
N 7.6°C 3.0°C
0 9.1°C 3,9°C
P 5.1°C 9.1°C
Q / / Analyses not realized
Table 8: temperatures recorded by laboratory

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Among the17 laboratories, 14 laboratories received samples the day after the sending. Laboratory P received
samples at D1, but registered shipment temperatures were over 8°C. Its results were not considered.
Laboratory J received samples at D2, but the delivery temperatures were acceptable, so, its results were
exploitable. And 2 laboratories (I and Q) did not realized analysis because of reception conditions.

Finally, 14 laboratories performed the analysis.

3.3. Results

3.3.1. Results obtained by cooperating laboratories

The detailed results are presented in appendix 4 and are summarized in the following tables.

Reference method
Contamination level
Laboratory
L0 L1 L2
A 0/8 7/8 8/8
B 0/8 8/8 8/8
C 0/8 8/8 8/8
D 8/8 8/8 8/8
E 0/8 8/8 8/8
F 0/8 8/8 8/8
G 0/8 8/8 8/8
H 0/8 8/8 8/8
J 0/8 8/8 8/8
K 0/8 8/8 8/8
L 1/8 8/8 8/8
M 0/8 8/8 8/8
N 0/8 8/8 8/8
O 0/8 8/8 8/8
Table 9: reference method results

Alternative method
Contamination level
Laboratory
L0 L1 L2
A 0/8 8/8 8/8
B 0/8 8/8 8/8
C 0/8 8/8 8/8
D 0/8 6/8 8/8
E 0/8 2/8 6/8
F 0/8 8/8 8/8
G 0/8 8/8 8/8
H 0/8 8/8 8/8
J 0/8 8/8 8/8
K 0/8 7/8 8/8
L 0/8 8/8 8/8
M 0/8 8/8 8/8
N 0/8 0/8 3/8
O 0/8 7/8 8/8
Table 10: alternative method results

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3.3.2. Comments (discordances with expected results, exclusions… )

The results of the reference method and the alternative method were in agreement for 7 laboratories.

For 7 other laboratories, the obtained results are the following:

‐ One laboratory (A) showed a negative result with the reference method for 1 sample spiked at the lowest
level.
‐ Two laboratories (K and O) showed a negative VIDAS assay for 1 sample spiked at the lowest level. Colonies
were found from the isolated broth and the VIDAS assay tested positive after 24 hours of incubation. The
threshold of the method was not reached.
‐ One laboratory (L) found 1 positive with the reference method, among the 8 replicates of the
uncontaminated samples, probably due to a cross‐contamination.
‐ One laboratory (D) found all the uncontaminated and contaminated samples positive with the reference
method. As, furthermore this lab did not implement correctly the reference method, it was excluded from the
study.
‐ Two laboratories (E and N) showed a negative VIDAS assay for respectively 9 and 11 samples from the 16
spiked samples. As the protocol of the alternative method was not correctly implemented, their results were
not taken into account.

After exclusion of laboratories D, E and N, the results from 11 laboratories were considered for calculations.

3.4. Calculations

3.4.1. Specificity percentage (%SP) and sensitivity percentage (% SE)

The percentages of specificity (SP) and sensitivity (SE) were calculated according to the EN ISO 16140 formulas.

For level L0, for each method, the specificity percentage (%SP) was calculated using the following formula :
SP = {1‐(FP/N‐)} x 100
where FP, number of false positives
N‐, total number of tests L0
For levels L1 and L2, the sensitivity percentage (%SE) of each method was calculated comparing the number
positive results to the number of expected positive results:
SE = (TP/N+) x 100
where TP, number of true positives
N+, total number of tests L1 or L2

The results are given in the following table:

Parameter Alternative method Reference method

SP (niveau L0) 100% 98.9%
SE (niveau L1) 97.7% 98.9%
SE (niveau L2) 100% 100%
SE (niveau L1+L2) 98.9% 99.4%
Table 11: specificity and sensitivity results

3.4.2. Relative accuracy (AC)

The relative precision was calculated using the following formula:
AC = {(PA + NA) / N} x 100
where PA, number of positive agreements
NA, number of negative agreements

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

Reference method negative

Reference method positive (R+) Total
(R‐)
Alternative method
PA = 173 PD = 1 (N+)=174
positive (A+)
Alternative method
ND = 3* NA =87** (N‐)=90
negative (A‐)
Total (N+) = 176 (N‐) = 88 N=264
Table 12: relative accuracy results (* Of which one unontaminated sample found, positive with the EN ISO
16654 method, and two samples contaminated at the level L1, found negative with the VIDAS ECPT method,
** all the samples tested negative with the VIDAS ECPT assay)

The relative accuracy of the alternative method compared with the reference method were calculated for
each of the levels and are reported in the table below.

level Relative accuracy (AC) LCL (Low Critical Value)

L0 98.9% 96%
L1 96.6% 96%
L2 100% 98%
L1+L2 98.3% 96%
Total 98.5% 96%
Table 13: relative accuracy values

For this study, the relative accuracy was 98.5%.

3.4.3. Analysis of discrepants results

As defined in annex F in EN ISO 16140 standard, the minimum number of discordances beyond which a
statistical test must be carried out to compare the two methods is 6. Therefore, this statistical test was not
used because only four discordances were observed between the two methods.

Both methods were considered as equivalent.

3.5. Interpretation

3.5.1. Comparison of relative precision (AC), specificity (SP) and sensitivity (SE)
values
The values obtained in the two parts of the validation study are reported in the following table:

Parameter Comparative study Interlaboratory study

Relative accuracy (AC) 97.1 % 98.5 %
Specificity (SP) 97.4 % 98.9 %
Sensitivity (SE) 96.8 % 100 %
Table 14: comparison of the values obtained between comparative study and interlaboratory study

The values obtained through the interlaboratory study and the comparative study are equivalent.

The AFNOR Technical Committee requests the calculation of the sensitivity of both methods taking into
account all confirmed positives (true positive results): the values are 98.3% for the alternative method and
99.4% for the reference method.

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

3.5.2. Accordance (DA)

The accordance is the percentage chance of finding the same result from two identical test portions analyzed
in the same laboratory under repeatability conditions, in other words a single operator using the same
instrument and the same reagents within the shortest feasible time interval.
The first step to calculate the accordance is to calculate the probability that two identical samples give the
same result for each of the participating laboratories, and then to determine the average of the probabilities
of all laboratories.

The different tables used to deduce the accordance are given in appendix 5 and the accordance for each of
the methods at each of the levels are reported in the following table:

Level Alternative method Reference method

L0 100 % 98.0 %
L1 96.0 % 98.0 %
L2 100 % 100 %
Table 15: accordance results

3.5.3. Concordance
The concordance is the percentage chance of finding the same result for two identical samples analyzed in
two different laboratories.
The objective is to calculate the percentage of all pairs giving the same results on all possible pairs of results.

Result tables used to make these calculations are given in appendix 6 and the concordance for each of the
methods and for each of the levels are reported in the following table:

Level Alternative method Reference method

L0 100 % 97.7 %
L1 95.5 % 97.7 %
L2 100 % 100 %
Table 16: concordance results

3.5.4. Odds Ratio (COR)

The concordance odds ratio is calculated using the following formula:
COR = accordance x (100 – concordance)
concordance x (100 – accordance)

The concordance odds ratio for each of the methods and for each of the levels is given in the following table:

Contamination Alternative method Reference method

level Accordance Concordance COR Accordance Concordance COR
L0 100 % 100 % 1,0 98,0 % 97,7 % 1,15
L1 96,0 % 95,5 % 1,13 98,0 % 97,7 % 1,15
L2 100 % 100 % 1,0 100 % 100 % 1,0
Table 17: concordance odds ratio results

A value of 1.00 for the odds ratio means that the degree of agreement and the agreement are equal.
When the Odds ratio increases, the interlaboratory variation becomes more predominant.

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

4. Practicability
Practicability is studied according to the 13 criteria defined by the AFNOR technical board, comparing the EN
ISO 16654 reference method to the VIDAS ECPT method.

The VIDAS ECPT kits contain the quantity of reagent necessary for 30 tests :
1. Packaging mode of the
- the ECPT strips (STR) composed of 10 wells covered with a labelled, foil
components of the method
seal, with ready‐to‐use reagents
(see package insert)
- the SPR in 30 units per pouch (ready‐to‐use)
2. Reagent volumes (see
- one vial of ECPT standard (S1) : 1× 6 mL (ready‐to‐use)
package insert and vial
- one vial of ECPT Positive Control (C1) : 1× 6 mL (ready‐to‐use)
packaging)
- one vial of ECPT Negative Control (C2) : 1× 6 mL (ready‐to‐use)
The storage temperature of the kit is 2°C to 8°C.
3. Storage conditions (see
The kit expiration date is shown on the box label and on the different
package insert)
components.
The kit components must be stored at 2°C ‐ 8°C. If stored according to the
4. Modalities of use after first recommended conditions (pouch correctly resealed with dessiccant after
use (see package insert) use…), all components are stable until the expiration date indicated on the
label.
Normal configuration and common material of a laboratory of microbiology.
Necessary equipment:
5. Equipment or necessary 1) An air incubator at 41,5°C+/‐1°C
specific premises (see package 2) An air incubator at 37,0°C+/‐1°C
insert) 3) A water bath at 95‐100°C
4) Pipettes with disposable tip allowing the distribution of 500 µL
5) A VIDAS system
6. Ready‐to‐use reagents or
requiring reconstitution (see All the reagents are ready‐to‐use
package insert)
7. Training of the operator For an operator trained in standard techniques of microbiology, training in
the technique requires less than 1 day.

8. Real time handling ‐ Flexibility of the technique relative to the number of samples to be analyzed

Average time for a sample Average time for 20 samples

Steps
(min) (min)
Standard VIDAS ECPT Standard VIDAS ECPT
Preparation, weighing, dilution in mTSB
7 / 60 /
and stomaching
Preparation, weighing, dilution in BWP
/ 7 / 60
and stomaching
Realisation of IMS test after 6 h
incubation of mTSB enrichment and 40 / 90 /
streaking on 2 media
Realisation of IMS test after 24 h
incubation of mTSB enrichment and 40 / 90 /
streaking on 2 media
Realisation of VIDAS ECPT test / 4 / 10
Readings of plates
1 15
Performance of the results 1 20
Average total time (per sample) 48 (+40) min 12 min 8.3 (+4.5) min 4.5 min

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

The interest of the alternative method is to sort out quickly the negative samples, and to significantly reduce
the workload compared to the reference method for which two IMS are required.

9. Time‐to‐result

Time required (Day) Time required (Day)

Step
VIDAS ECPT method EN ISO 16654:2001 standard
Realization of pre‐enrichment D0 D0
Realization of IMS n° 1 / D0
Streaking on selective media / D0
Realization of VIDAS ECPT test D0 to D1 /
Reading the selective media / D1
If necessary, realization of IMS n° 2 / D1
Streaking on selective media / D1
Reading the plates / D2
Obtaining negative results
D0 to D1 D3
(if test is negative)
If positive test and negative confirmation D3 /
If negative confirmation / D5
Confirmation tests : streaking on selective media D2 /
Obtaining positive results
D2 to D3 D3 to D4
(confirmation of characteristic colonies)
Confirmation by reference method tests
- Purification / D1 to D2
- Tests realization / D2 to D3
Confirmation by alternative method
- VIDAS ICE and direct or not isolations D0 to D1 /
- Reading the selective media D1 to D2 /

10. Type of qualification of the

Level identical to that necessary for the reference method
operator:
11. Steps common to the
Confirmations
reference method
1 MLE card (Master Lot Entry) : specifications sheet containing the
12. Traceability of the analysis factory master calibration data required to calibrate the test.
results A result sheet is printed with the reagents lot numbers, time, test
result, and sample identification. The results can be exported to a LIMS.
The user’s guide explains some problems.
13. Maintenance by the A calibration is made every 14 days and for every change of lot of kit.
laboratory BioMerieux offers a phone customer technical support for the possible
problems. Different maintenance contracts are possible.

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

5. General conclusion
The validation study was conducted according to the reference document EN ISO 16140.

During the comparative study the following parameters were determined:

‐ Relative accuracy, the relative sensitivity and the relative specificity,

‐ Relative detection level,
‐ Inclusivity and exclusivity.

The performances of the VIDAS ECPT method were equivalent to those of the reference EN ISO 16654:2001
method. They were determined by analysis of 496 samples from five categories of human food products and
from environmental sampling.

The relative accuracy, the relative sensitivity and the relative specificity obtained were depending of protocol
(general or specific), duration of incubation and type of confirmation.

For protocols with 25 g sample size, and short incubation time, depending on the type of confirmation, the
relative accuracy of the alternative method was between 95.2 % and 96.1 %, the relative sensitivity between
94.5 % and 96.2 % and the relative specificity 95.9 % according to the calculations defined in the EN ISO 16140
standard.

For protocols with 25 g sample size, and 16‐24 h incubation time, depending on the type of confirmation, the
relative accuracy of the alternative method was between 95.6 % and 96.3 %, the relative sensitivity between
95.8 % and 97.1 % and the relative specificity 95.4 % according to the calculations defined in the EN ISO 16140
standard.

For protocols with 50 to 375 g sample size (8 h or 24 h), the relative sensitivity of the alternative method was
98.4 %, the relative sensitivity 96.7 % and the relative specificity 100.0 % according to the calculations defined
in the EN ISO 16140 standard.

As positive samples of the alternative method were confirmed positive and not false positive as defined in the
ISO 16140 norm, the sensitivities were recalculated according to AFNOR rules :

‐ Protocols with 25 g sample size, and short incubation time: 96.7 % for the reference method and 94.7
% and 96.3 % for the alternative method,

‐ Protocols with 25 g sample size, and 16‐24 h incubation time: 96.4 % for the reference method, and
96.0 % and 97.2 % for the alternative method,

‐ Protocol with 50 to 375 g sample size (raw beef and raw veal) and 8h to 24 h incubation time :100 %
for the reference method, and 96.7 % for the alternative method,

The relative detection level, evaluated by artificial contaminations of seven different products, was between
0.2 and 1.6 cells per 25 grams or ml for the VIDAS ECPT method and the reference method.

The inclusivity of the method is good as all the 50 E. coli O157:H7 strains and the 6 E. coli O157 (not H7) strains
were detected.

Among the 50 non target strains, only the Salmonella N group strains tested positive with the VIDAS ECPT test,
but they were not characteristic on the selective media.

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bioMérieux VIDAS Up E. coli O157 including H7 – Summary report August 2014

The interlaboratory study showed comparable values of relative accuracy, specificity and sensitivity for the
alternative and the reference methods. For both methods, the results were also comparable to those obtained
during the preliminary study.

The variability of the alternative method (accordance, concordance, Odds ratio) was comparable to the
variability of the reference method.

Massy, the 25th of August 2014,

François Le Nestour
Innovation Biology Unit Manager

Institut scientifique d’Hygiène et d’Analyse

APPENDICES
 APPENDIX 1

ANALYTICAL PROTOCOLS
 EN ISO STANDARD 16654: 2001 (#)

Test portion (x g or x ml)

+
9 x ml mTSB + novobiocin pre-warmed to 41.5°C, and homogenization Enrichment

Incubation for 6 h at 41.5±1.0°C

IMS 1 : Concentration of E. coli O157 by Incubation for a further 12 h to 18 h

capture onto immunomagnetic particles, (total elapsed time of 18 h to 24 h)
washing, and resuspension in 0,1 ml of at 41.5±1.0°C
sterile wash buffer

Inoculation of 50 µl of the washed and re-

suspended magnetic particles on selective
medium to obtain isolated :
- 50 µl on CT SMAC medium
- 50 µl on second isolation medium

Incubation for 18 h to 24 h at 37±1°C

NO IMS 2 and inoculation on selective media

Presence of
characteristic colonies (CT SMAC medium and second isolation
medium)

If presence of typical colonies

YES

Confirmation of pure colonies (maximum of 5 typical colonies by medium) by indole formation or by

commercially available biochemical identification kits and by serological identification with antiserum to
E. coli O157

YES NO

Presence of E. coli O157 in x g or x ml Absence of E. coli O157 in x g or x ml

 VIDAS® ECPT ALTERNATIVE METHOD
Diagram of procedure of General protocol

Test portion
(x g or x ml)
in a bag filter

Dilution 1/10 in buffered peptone water

supplemented with vancomycin pre- Enrichment
warmed at 41.5+ 1.0°C

Incubate 15 h to 24 h at 41.5+1.0°C

After homogenization of enrichment, transfer 1-2 ml in a tube

and heat at 95-100°C for 5 + 1 minutes, cool the tube

® ®
Mix and transfer 500µl of boiled broth into the sample well on the VIDAS strip and perform the VIDAS assay

NO
Test result : Absence of E.coli
positive O157 including H7 in x g

YES

®
Perform immuno-concentration with VIDAS ICE : Direct isolation of non-boiled enrichment broth
transfer 500µl of non-boiled enrichment broth in the onto CT-SMAC agar and CT-ChromID™
®
sample well and perform the VIDAS ICE assay O157:H7 ID

Isolation onto CT-SMAC agar and ChromID™

O157:H7 ID by using a swab

Confirmation of typical colonies (1 to 5 colonies)

NO YES

Absence of E.coli O157 Presence of E.coli O157

including H7 in x g or x ml including H7 in x g or x ml
 VIDAS® ECPT ALTERNATIVE METHOD
Diagram of procedure of specific protocol to raw beef and raw veal
(25 g, protocol 7-24 h)

Test portion
25 g
in a bag filter

Dilution 1/10 in buffered peptone water

Enrichment
pre-warmed at 41.5 + 1.0°C

Incubate 7 h to 24 h at 41.5+1.0°C

After homogenization of enrichment, transfer 1-2 ml in a tube

and heat at 95-100°C for 5 + 1 minutes, cool the tube

® ®
Mix and transfer 500 µl of boiled broth into the sample well on the VIDAS strip and perform the VIDAS assay

NO
Test result : Absence of E.coli
positive O157 including H7 in x g

YES

®
Direct isolation of non-boiled enrichment broth
Perform immuno-concentration with VIDAS onto CT-SMAC agar and CT-ChromID™
ICE : transfer 500 µl non-boiled enrichment broth O157:H7 ID
®
in the sample well and perform the VIDAS ICE
assay

Isolation onto CT-SMAC agar and ChromID™

O157:H7 ID by using a swab

Confirmation of typical colonies (1 to 5 colonies)

NO YES

Absence of E.coli O157 Presence of E.coli O157

including H7 in 25 g including H7 in 25 g
 VIDAS® ECPT ALTERNATIVE METHOD
Diagram of procedure of specific protocol to raw beef and raw veal
(25 g, protocol 16-24 h)

Test portion
25 g
in a bag filter

Dilution 1/10 in BPW pre-warmed at

41.5 + 1.0°C, supplemented in Enrichment
vancomycin 8 mg/L

Incubate 16 h to 24 h at 41.5+1.0°C

After homogenization of enrichment, transfer 1-2 ml in a tube

and heat at 95-100°C for 5 + 1 minutes, cool the tube

® ®
Mix and transfer 500 µl of boiled broth into the sample well on the VIDAS strip and perform the VIDAS assay

NO
Test result : Absence of E.coli
positive O157 including H7 in x g

YES

®
Direct isolation of non-boiled enrichment broth
Perform immuno-concentration with VIDAS onto CT-SMAC agar and CT-ChromID™
ICE : transfer 500 µl non-boiled enrichment broth O157:H7 ID
®
in the sample well and perform the VIDAS ICE
assay

Isolation onto CT-SMAC agar and ChromID™

O157:H7 ID by using a swab

Confirmation of typical colonies (1 to 5 colonies)

NO YES

Absence of E.coli O157 Presence of E.coli O157

including H7 in 25 g including H7 in 25 g
 VIDAS® ECPT ALTERNATIVE METHOD
Diagram of procedure of specific protocol to raw beef and veal meats
(50 to 375 g)

Test portion
50 g to 375 g
in a bag filter

Dilution 1/4 in buffered peptone water

supplemented with vancomycin pre- Enrichment
warmed at 41.5+1.0°C

Incubate 8 h to 24 h at 41.5+1°C

After homogenization of enrichment, transfer 2-3 ml in a tube

and heat at 95-100°C for 5 + 1 minutes, cool the tube

® ®
Mix and transfer 500 µl of boiled broth into the sample well on the VIDAS strip and perform the VIDAS assay

NO Absence of E.coli
Test result :
positive O157 including H7 in x g

YES

®
Perform immuno-concentration with VIDAS Direct isolation of non-boiled enrichment broth
ICE : transfer 500µL non-boiled enrichment broth onto CT-SMAC agar and CT-ChromID™
®
in the sample well and perform the VIDAS ICE O157:H7 ID
assay

Isolation onto CT-SMAC agar and ChromID

™O157:H7 ID by using a swab

Confirmation of typical colonies (1 to 5 colonies)

NO YES

Absence of E.coli O157 Presence of E.coli O157

including H7 in x g including H7 in x g
 VIDAS® ECPT ALTERNATIVE METHOD
Diagram of procedure of specific protocol to
raw milk, raw milk cheese and environmental samples

Test portion
(x g or x ml)
in a bag filter

Dilution 1/10 in buffered peptone water Enrichment

supplemented with vancomycin, cefixim and
cefsulodin pre-warmed at 41.5+1.0°C

Incubate 15 h to 24 h at 41.5+1.0°C

After homogenization of enrichment, transfer 1-2 ml in a tube

and heat at 95-100°C for 5 + 1 minutes, cool the tube

® ®
Mix and transfer 500 µl of boiled broth into the sample well on the VIDAS strip and perform the VIDAS assay

Test result : NO Absence of E.coli O157

positive including H7 in x g or x ml

YES

®
Perform immuno-concentration with VIDAS Direct isolation of non-boiled enrichment broth
ICE : transfer 500µl non-boiled enrichment broth onto CT-SMAC agar and CT-ChromID™
®
in the sample well and perform the VIDAS ICE O157:H7 ID
assay

Isolation onto CT-SMAC agar and ChromID™

O157:H7 ID by using a swab

Confirmation of typical colonies (1 to 5 colonies)

NO YES

Absence of E.coli O157 Presence of E.coli O157

including H7 in x g or x ml including H7 in x g or x ml
 VIDAS® ECPT ALTERNATIVE METHOD
Diagram of procedure of specific protocol to raw vegetables

Test portion
(x g or x ml)
in a bag filter

Dilution 1/10 in buffered peptone water

supplemented with vancomycin pre- Enrichment
warmed at 41.5 +1.0°C

Incubate 8 h to 24 h at 41.5+1.0°C

After homogenization of enrichment, transfer 1-2 ml in a tube

and heat at 95-100°C for 5 + 1 minutes, cool the tube

® ®
Mix and transfer 500µl of boiled broth into the sample well on the VIDAS strip and perform the VIDAS assay

NO
Test result : Absence of E.coli
positive O157 including H7 in x g

YES

®
Perform immuno-concentration with VIDAS Direct isolation of non-boiled enrichment broth
ICE : transfer 500µlnon-boiled enrichment broth onto CT-SMAC agar and CT-ChromID™
®
in the sample well and perform the VIDAS ICE O157:H7 ID
assay

Isolation onto CT-SMAC agar and ChromID™

O157:H7 ID by using a swab

Confirmation of typical colonies (1 to 5 colonies)

NO YES

Absence of E.coli O157 Presence of E.coli O157

including H7 in x g or x ml including H7 in x g or x ml
 APPENDIX 2

RELATIVE ACCURACY, RELATIVE SPECIFICITY,

RELATIVE SENSITIVITY
-
DETAILED RESULTS TABLES
FOR EACH SAMPLE CATEGORY
 Legend

Total bacteria growth

Ø : no growth
L = low
M = medium
H = high

Distribution of flora
A = pure culture of suspicious colonies
B = mix with a majority of suspicious colonies
C = mix with a minority of suspicious colonies
D = mix with rare suspicious colonies
E = absence of suspicious colonies

Ec : Escherichia coli
En : Enterobacter

* : confirmed colonies with purification step

CA : Artificial contamination

Categories of samples
RDP : Raw dairy products
RV : Raw vegetables
ENV : Environmental samples
M : Meat products other than raw beef meats and raw calf meats
Other products : O : Other - M : Meat products
 25 g

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 6h at 41,5°C
Test after heating Test after heating
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Direct plating Plating ICE
Water bath Heat and GO
Code Sample CA Identification Result Identification Final result Comparison
Test
CT-Smac ChromAgar ChromID CT-Smac ChromAgar ChromID RFV VT RFV VT Test result CT-Smac CT-ChromID CT-Smac ChromID
result
B1 Ground beef Yes Ø -LE -LE -LE -ME -ME / - 2361 0.53 + 2342 0.53 + +LB +LB +LA(2) -LE E.coli O157:H7 + PS
B2 Ground beef Yes +LA +MC +MC / / / E.coli O157:H7 + 3468 0.78 + 3316 0.75 + +LB +LB +LA +LB E.coli O157:H7 + =
B3 Ground beef Yes +MA +MB +MB / / / E.coli O157:H7 + 3496 0.79 + 3495 0.79 + +LB +LB +LA(1) -LE(3) E.coli O157:H7 + =
B4 Ground beef Yes +LA +MC +MC / / / E.coli O157:H7 + 290 0.06 + 152 0.03 - -LE -LE Ø -LE / - FN
B5 Ground beef Yes Ø -LE -LE -LE -ME -ME / - -4 0.00 - -4 0.00 - -LE -LE Ø -2LE / - =
B6 Ground beef Yes Ø -LE -LE -LE -ME -ME / - -4 0.00 - -2 0.00 - -LE -LE Ø Ø / - =
B7 Ground beef Yes Ø -LE -LE -LE -LE -LE / - -4 0.00 - -2 0.00 - -LE -LE Ø Ø / - =
B8 Ground beef Yes Ø LE (5 Ec) LE (4 Ec) -LE -LE -LE / - -3 0.00 - -3 0.00 - -LE -LE Ø Ø / - =
B9 Ground beef No Ø -LE -LE -LE -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
B10 Ground beef No Ø Ø Ø -LE -ME -ME / - -4 0.00 - -3 0.00 - / / / / / - =
C1 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 413 0.09 + 744 0.16 + +LA +MB +LA(1) -LE E.coli O157:H7 + =
C3 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 598 0.13 + 651 0.14 + +LB +MB Ø +LC E.coli O157:H7 + =
C4 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 1339 0.30 + 1958 0.44 + +LB +LC +LA(1) +LB E.coli O157:H7 + =
C5 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 262 0.05 + 285 0.06 + +LB +LB Ø +LB E.coli O157:H7 + =
C8 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 937 0.21 + 972 0.22 + +LA +MC +LA +LB E.coli O157:H7 + =
C9 Ground beef No Ø -LE -LE Ø -ME -ME / - -5 0.00 - -5 0.00 - / / / / / - =
C10 Ground beef No Ø -LE -LE Ø -ME -ME / - -4 0.00 - -3 0.00 - / / / / / - =
C11 Ground beef No Ø -LE -LE Ø -ME -ME / - -3 0.00 - -4 0.00 - / / / / / - =
C12 Ground beef No Ø -LE -LE Ø -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
D1 Flank Yes +LA +MB +MB / / / E.coli O157:H7 + 4040 0.91 + 4408 0.99 + +MB -LE +LA(2) Ø E.coli O157:H7 + =
D2 Chuck Yes +LA +LB +LB / / / E.coli O157:H7 + 6804 1.54 + 7411 1.67 + +LA +LB +MB +MB E.coli O157:H7 + =
D3 Flank Yes +MA +MB +MB / / / E.coli O157:H7 + 6879 1.55 + 6909 1.56 + +LB +LB +LA(1) +LA E.coli O157:H7 + =
D4 Chuck Yes +MA +MA +MA / / / E.coli O157:H7 + 8330 1.88 + 8289 1.87 + +MB +LB +LA(4) +LA E.coli O157:H7 + =
D5 Flank Yes +LA +LA +LA / / / E.coli O157:H7 + 3436 0.77 + 3856 0.87 + +LB +LB Ø +LA(1) E.coli O157:H7 + =
D6 Halal ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 4522 1.02 + 3100 0.70 + +MB +MC +LA(4) +LA(3) E.coli O157:H7 + =
D7 Rump steak Yes +LA +LB +LB / / / E.coli O157:H7 + 5055 1.14 + 5890 1.33 + +MB +LB +LA +LA E.coli O157:H7 + =
D8 Beef slab of steak Yes +LA +MB +MB / / / E.coli O157:H7 + 5258 1.19 + 5828 1.32 + +MA +MB +LA +LA E.coli O157:H7 + =
D9 Ground beef No Ø -LE -LE Ø -ME -ME / - -3 0.00 - -5 0.00 - / / / / / - =
D10 Ground beef No Ø Ø LE (2 Ec) LE (1 Ec) -ME -ME / - -4 0.00 - -3 0.00 - / / / / / - =
D11 Meat for sauté of veal No Ø Ø Ø LE (5 Ec) -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
D12 Minced veal meat No Ø LE (1 Ec) LE (1 Ec) -LE -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
F1 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 2517 0.49 + 3069 0.60 + +MA +LB +LA +LA E.coli O157:H7 + =
F2 Ground beef (surg. <15%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 2248 0.43 + 1993 0.38 + +MA +LB Ø +LB(2) E.coli O157:H7 + =
F3 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 1832 0.35 + 1571 0.30 + +LA +LB +LA +LA E.coli O157:H7 + =
F4 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 4342 0.84 + 3921 0.76 + +LB +LB +LA(4) +LA(4) E.coli O157:H7 + =
F5 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 2586 0.50 + 2327 0.45 + +LB +LB Ø +LA(2) E.coli O157:H7 + =
F6 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 3475 0.67 + 4024 0.78 + +LA +LB Ø Ø E.coli O157:H7 + =
F7 Ground beef(surg. 20%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 2809 0.54 + 2624 0.51 + +LA +LB Ø +LA(2) E.coli O157:H7 + =
F8 Ground beef (surg. 20%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 3231 0.63 + 3179 0.62 + +MB +MB Ø +LA E.coli O157:H7 + =
F9 Ground beef (surg. 20%MG) No Ø Ø Ø LE (1 Ec) -LE -LE / - -5 0.00 - -5 0.00 - / / / / / - =
F10 Ground beef (surg. steak) No Ø Ø Ø Ø -LE -LE / - -5 0.00 - -5 0.00 - / / / / / - =
F11 Ground beef (surg. steak) No Ø Ø Ø -LE -LE -LE / - -6 0.00 - -5 0.00 - / / / / / - =
F12 Ground beef (surg. steak) No Ø Ø Ø -ME -ME -ME / - -5 0.00 - -5 0.00 - / / / / / - =
I1 Minced veal meat (surg. 10%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 1687 0.32 + 1301 0.25 + +LB +LB +MB +MC E.coli O157:H7 + =
I2 Minced veal meat (surg. 10%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 1076 0.21 + 579 0.11 + +LB +LB +LA(1) Ø E.coli O157:H7 + =
I3 Minced veal meat (surg. 10%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 3748 0.73 + 3097 0.60 + +MA +MB +LA +LA E.coli O157:H7 + =
I4 Minced veal meat (surg. 10%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 1532 0.29 + 1646 0.32 + +LB +LB +LA(5) +LA(5) E.coli O157:H7 + =
I5 Minced veal meat (surg. 10%MG) No Ø -LE -LE Ø -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
I6 Minced veal meat (surg. 10%MG) No Ø -LE -LE Ø -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
I7 Minced veal meat (surg. 10%MG) No Ø Ø Ø Ø -ME -ME / - -4 0.00 - -5 0.00 - / / / / / - =
I8 Minced veal meat (surg. 10%MG) No Ø LE (6 Ec) LE (1 Ec) Ø -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
I9 Minced veal meat No Ø Ø Ø Ø -LE -LE / - -4 0.00 - -4 0.00 - / / / / / - =
I10 Minced veal meat No Ø Ø Ø Ø -LE -LE / - -4 0.00 - -4 0.00 - / / / / / - =
I11 Minced veal meat No Ø Ø Ø Ø -ME -ME / - -5 0.00 - -4 0.00 - / / / / / - =
I12 Minced veal meat No Ø Ø Ø Ø -LE -LE / - -4 0.00 - -4 0.00 - / / / / / - =
K6 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -4 0.00 - 6 0.00 - / / / / / - =
K7 Ground beef (surg. <15%MG) No Ø -LE -LE -LE -ME -ME / - -5 0.00 - 5 0.00 - / / / / / - =
K8 Ground beef (surg. <15%MG) No -LE -LE -LE -LE -ME -ME / - -4 0.00 - 10 0.00 - / / / / / - =
K9 Ground beef (surg. <15%MG) No Ø Ø Ø -LE -LE -LE / - -5 0.00 - 3 0.00 - / / / / / - =
O1 Rump steak Yes +MA +MB +MB / / / E.coli O157:H7 + 1687 0.32 + 1301 0.25 + +LB +LB +MB +MC E.coli O157:H7 + =
O2 Beef slab of steak Yes +MA +MA +MA / / / E.coli O157:H7 + 1076 0.21 + 579 0.11 + +LB +LB +LA(1) Ø E.coli O157:H7 + =
O3 Sauté of veal Yes +MA +MB +MB / / / E.coli O157:H7 + 3748 0.73 + 3097 0.60 + +MA +MB +LA +LA E.coli O157:H7 + =
O4 Veal cutlet Yes +MA +MA +MA / / / E.coli O157:H7 + 1532 0.29 + 1646 0.32 + +LB +LB +LA(5) +LA(5) E.coli O157:H7 + =
K6 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -4 0.00 - 6 0.00 - / / / / / - =
Complementary Results
Y1 Balls in the oriental Yes +LA(3) +MA / / / / E.coli O157 + 8006 2.05 + 7962 2.04 + +LA +MB Ø +4LA E.coli O157 + =
Y2 Balls minced meat prepared Yes +MB +MB / / / / E.coli O157 + 6854 1.76 + 8016 2.06 + +MB +MB +LA +LB E.coli O157 + =
Y3 Balls ox paprika Yes +LA +MB / / / / E.coli O157 + 164 0.04 + 3277 0.84 + +MA +MB Ø +LA E.coli O157 + =
Y4 Minced meat culinary preparation Yes +MA +MB / / / / E.coli O157 + 5917 1.52 + 7702 1.97 + +MA +MA Ø -LE E.coli O157 + =
Y5 Provençal balls Yes +LA +LA(3) / / / / E.coli O157 + 1628 0.41 + 8721 2.24 + +MA +MA Ø Ø E.coli O157 + =
Y6 Greedy balls Yes +MA +MA / / / / E.coli O157 + 4675 1.20 + 8675 2.22 + +MA +MA Ø +2LA E.coli O157 + =
Y7 Loan to be cooked bolognese Yes Ø +MA / / / / E.coli O157 + 8226 2.11 + 8658 2.22 + Ø +MB Ø Ø E.coli O157 + =
 25 g

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 24h at 41,5°C
Test after heating Test after heating
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Direct plating Plating ICE
Water bath Heat and GO
Code Sample CA Identification Result Identification Final result Comparison
CT-Smac ChromAgar ChromID CT-Smac ChromAgar ChromID RFV VT Test result RFV VT Test result CT-Smac CT-ChromID CT-Smac ChromID

B1 Ground beef Yes Ø -LE -LE -LE -ME -ME / - 10064 2.27 + 9837 2.22 + +MB +MB +MA +MB E.coli O157:H7 + PS
B2 Ground beef Yes +LA +MC +MC / / / E.coli O157:H7 + 10109 2.28 + 10184 2.30 + +MB +MB +MA +MB E.coli O157:H7 + =
B3 Ground beef Yes +MA +MB +MB / / / E.coli O157:H7 + 10216 2.31 + 10071 2.28 + +MB +MB +MA +MB E.coli O157:H7 + =
B4 Ground beef Yes +LA +MC +MC / / / E.coli O157:H7 + 796 0.18 + 763 0.17 + -ME -ME Ø -ME / - FN
B5 Ground beef Yes Ø -LE -LE -LE -ME -ME / - -4 0.00 - -4 0.00 - -LE -LE Ø -ME / - =
B6 Ground beef Yes Ø -LE -LE -LE -ME -ME / - -4 0.00 - -4 0.00 - -ME -ME Ø -LE / - =
B7 Ground beef Yes Ø -LE -LE -LE -LE -LE / - -4 0.00 - -4 0.00 - -ME -ME Ø -ME / - =
B8 Ground beef Yes Ø LE (5 Ec) LE (4 Ec) -LE -LE -LE / - -4 0.00 - -4 0.00 - -ME -ME Ø -ME / - =
B9 Ground beef No Ø -LE -LE -LE -ME -ME / - -4 0.00 - -5 0.00 - / / / / / - =
B10 Ground beef No Ø Ø Ø -LE -ME -ME / - -6 0.00 - -4 0.00 - / / / / / - =
C1 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 9565 2.09 + 9711 2.19 + +HB* +HB +MA +MB E.coli O157:H7 + =
C3 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 9173 2.07 + 9319 2.11 + +HB +MB +MA +MB E.coli O157:H7 + =
C4 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 9873 2.23 + 10884 2.46 + +HB* +MB +LA +MB E.coli O157:H7 + =
C5 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 5248 1.18 + 4937 1.11 + +MB +HC* +LA +LB E.coli O157:H7 + =
C8 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 8278 1.87 + 7904 1.79 + +HB* +HB +LA +MB E.coli O157:H7 + =
C9 Ground beef No Ø -LE -LE Ø -ME -ME / - -4 0.00 - -3 0.00 - / / / / / - =
C10 Ground beef No Ø -LE -LE Ø -ME -ME / - -4 0.00 - -2 0.00 - / / / / / - =
C11 Ground beef No Ø -LE -LE Ø -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
C12 Ground beef No Ø -LE -LE Ø -ME -ME / - -5 0.00 - -2 0.00 - / / / / / - =
D1 Flank Yes +LA +MB +MB / / / E.coli O157:H7 + 9413 2.13 + 9242 2.09 + +MB +MB +MB +MB E.coli O157:H7 + =
D2 Chuck Yes +LA +LB +LB / / / E.coli O157:H7 + 9626 2.18 + 9175 2.07 + +HA +HB* +MB +MB E.coli O157:H7 + =
D3 Flank Yes +MA +MB +MB / / / E.coli O157:H7 + 9536 2.15 + 9151 2.07 + +HB* +MB +MB +MB E.coli O157:H7 + =
D4 Chuck Yes +MA +MA +MA / / / E.coli O157:H7 + 9655 2.18 + 9441 2.13 + +HB* +MB +MA +MB E.coli O157:H7 + =
D5 Flank Yes +LA +LA +LA / / / E.coli O157:H7 + 9649 2.18 + 9573 2.16 + +HB +MB +MA +MB E.coli O157:H7 + =
D6 Halal ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 9425 2.13 + 9442 2.13 + +HB +MC +MB +MB E.coli O157:H7 + =
D7 Rump steak Yes +LA +LB +LB / / / E.coli O157:H7 + 9229 2.09 + 9664 2.18 + +MB +MB +LA +MB E.coli O157:H7 + =
D8 Beef slab of steak Yes +LA +MB +MB / / / E.coli O157:H7 + 9542 2.16 + 9766 2.21 + +HA +MB +MA +MB E.coli O157:H7 + =
D9 Ground beef No Ø -LE -LE Ø -ME -ME / - -5 0.00 - -4 0.00 - / / / / / - =
D10 Ground beef No Ø Ø LE (2 Ec) LE (1 Ec) -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
D11 Meat for sauté of veal No Ø Ø Ø LE (5 Ec) -ME -ME / - -6 0.00 - -5 0.00 - / / / / / - =
D12 Minced veal meat No Ø LE (1 Ec) LE (1 Ec) -LE -ME -ME / - -4 0.00 - -4 0.00 - / / / / / - =
F1 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8490 1.66 + 8521 1.66 + +MB +MB +MA +MB E.coli O157:H7 + =
F2 Ground beef (surg. <15%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 9204 1.80 + 9002 1.76 + +HB +MB +MA +MB E.coli O157:H7 + =
F3 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8432 1.64 + 8585 1.67 + +HB* +MB +LA +MB E.coli O157:H7 + =
F4 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 9292 1.81 + 9240 1.80 + +HB +MB +MA +MB E.coli O157:H7 + =
F5 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8412 1.64 + 8990 1.75 + +HB* +MB +MA +HB E.coli O157:H7 + =
F6 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8828 1.72 + 8795 1.72 + +HB* +HB* +MA +MB E.coli O157:H7 + =
F7 Ground beef(surg. 20%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8355 1.63 + 8838 1.72 + +HA +MB +MA +MB E.coli O157:H7 + =
F8 Ground beef (surg. 20%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8132 1.59 + 8719 1.70 + +HB +HB* +MA +HB E.coli O157:H7 + =
F9 Ground beef (surg. 20%MG) No Ø Ø Ø LE (1 Ec) -LE -LE / - -4 0.00 - -6 0.00 - / / / / / - =
F10 Ground beef (surg. steak) No Ø Ø Ø Ø -LE -LE / - -4 0.00 - -6 0.00 - / / / / / - =
F11 Ground beef (surg. steak) No Ø Ø Ø -LE -LE -LE / - -5 0.00 - -5 0.00 - / / / / / - =
F12 Ground beef (surg. steak) No Ø Ø Ø -ME -ME -ME / - -3 0.00 - -4 0.00 - / / / / / - =
I1 Minced veal meat (surg. 10%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 8260 1.61 + 8165 1.59 + +MB +MB +MA +MB E.coli O157:H7 + =
I2 Minced veal meat (surg. 10%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8610 1.68 + 8701 1.70 + +HB* +MB +MB +HB E.coli O157:H7 + =
I3 Minced veal meat (surg. 10%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 8725 1.70 + 8745 1.71 + +HB +MB +MA +HB E.coli O157:H7 + =
I4 Minced veal meat (surg. 10%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 7155 1.39 + 8814 1.72 + +HB +MB +MB +MB E.coli O157:H7 + =
I5 Minced veal meat (surg. 10%MG) No Ø -LE -LE Ø -ME -ME / - -5 0.00 - -5 0.00 - / / / / / - =
I6 Minced veal meat (surg. 10%MG) No Ø -LE -LE Ø -ME -ME / - -5 0.00 - -5 0.00 - / / / / / - =
I7 Minced veal meat (surg. 10%MG) No Ø Ø Ø Ø -ME -ME / - -5 0.00 - -4 0.00 - / / / / / - =
I8 Minced veal meat (surg. 10%MG) No Ø LE (6 Ec) LE (1 Ec) Ø -ME -ME / - -5 0.00 - -6 0.00 - / / / / / - =
I9 Minced veal meat No Ø Ø Ø Ø -LE -LE / - -4 0.00 - -5 0.00 - / / / / / - =
I10 Minced veal meat No Ø Ø Ø Ø -LE -LE / - -6 0.00 - -4 0.00 - / / / / / - =
I11 Minced veal meat No Ø Ø Ø Ø -ME -ME / - -5 0.00 - -4 0.00 - / / / / / - =
I12 Minced veal meat No Ø Ø Ø Ø -LE -LE / - -5 0.00 - -5 0.00 - / / / / / - =
K6 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -4 0.00 - 15 0.00 - / / / / / - =
K7 Ground beef (surg. <15%MG) No Ø -LE -LE -LE -ME -ME / - -5 0.00 - -4 0.00 - / / / / / - =
K8 Ground beef (surg. <15%MG) No -LE -LE -LE -LE -ME -ME / - -5 0.00 - 1 0.00 - / / / / / - =
K9 Ground beef (surg. <15%MG) No Ø Ø Ø -LE -LE -LE / - -5 0.00 - -4 0.00 - / / / / / - =
O1 Rump steak Yes +MA +MB +MB / / / E.coli O157:H7 + 8260 1.61 + 8165 1.59 + +MB +MB +MA +MB E.coli O157:H7 + =
O2 Beef slab of steak Yes +MA +MA +MA / / / E.coli O157:H7 + 8610 1.68 + 8701 1.70 + +HB* +MB +MB +HB E.coli O157:H7 + =
O3 Sauté of veal Yes +MA +MB +MB / / / E.coli O157:H7 + 8725 1.70 + 8745 1.71 + +HB +MB +MA +HB E.coli O157:H7 + =
O4 Veal cutlet Yes +MA +MA +MA / / / E.coli O157:H7 + 7155 1.39 + 8814 1.72 + +HB* +MB +MB +MB E.coli O157:H7 + =
K6 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -4 0.00 - 15 0.00 - / / / / / - =
Complementary Results
Y1 Balls in the oriental Yes +LA(3) +MA / / / / E.coli O157 + 8285 2.12 + 8367 2.15 + +LB +MB Ø +MA E.coli O157 + =
Y2 Balls minced meat prepared Yes +MB +MB / / / / E.coli O157 + 9131 2.34 + 8550 2.19 + +MB +MB +MA +MB E.coli O157 + =
Y3 Balls ox paprika Yes +LA +MB / / / / E.coli O157 + 40 0.01 - 255 0.06 + +MB +MB +LA (2) +LB E.coli O157 + =
Y4 Minced meat culinary preparation Yes +MA +MB / / / / E.coli O157 + 6552 1.68 + 6496 1.66 + +HA* +HA* +LA +LA E.coli O157 + =
Y5 Provençal balls Yes +LA +LA(3) / / / / E.coli O157 + 6020 1.54 + 7090 1.82 + +HA +HB +MA +MB E.coli O157 + =
Y6 Greedy balls Yes +MA +MA / / / / E.coli O157 + 7430 1.90 + 7360 1.89 + +HA +MB +LA +MB E.coli O157 + =
Y7 Loan to be cooked bolognese Yes Ø +MA / / / / E.coli O157 + 9402 2.41 + 9673 2.48 + Ø +MB Ø +MB E.coli O157 + =
 25 g

EN ISO 16654 standard (#) VIDAS ECPT alternative method 48h at 4°C
Test after heating Test after heating
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Direct plating
Water bath Heat and GO
Code Sample CA Identification Result Identification Final result Comparison
CT-Smac ChromAgar ChromID CT-Smac ChromAgar ChromID RFV VT Test result RFV VT Test result CT-Smac CT-ChromID

B1 Ground beef Yes Ø -LE -LE -LE -ME -ME / - 9274 2.10 + 8955 2.02 + +HB +MB E.coli O157:H7 + PS
B2 Ground beef Yes +LA +MC +MC / / / E.coli O157:H7 + 9435 2.13 + 9327 2.11 + +HB +MB E.coli O157:H7 + =
B3 Ground beef Yes +MA +MB +MB / / / E.coli O157:H7 + 9481 1.14 + 8868 2.00 + +MB +MB E.coli O157:H7 + =
B4 Ground beef Yes +LA +MC +MC / / / E.coli O157:H7 + 656 0.14 + 687 0.15 + +MC +MC E.coli O157:H7 + =
B5 Ground beef Yes Ø -LE -LE -LE -ME -ME / -
B6 Ground beef Yes Ø -LE -LE -LE -ME -ME / -
B7 Ground beef Yes Ø -LE -LE -LE -LE -LE / -
B8 Ground beef Yes Ø LE (5 Ec) LE (4 Ec) -LE -LE -LE / -
B9 Ground beef No Ø -LE -LE -LE -ME -ME / -
B10 Ground beef No Ø Ø Ø -LE -ME -ME / -
C1 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 9040 2.61 + +HB +MB E.coli O157:H7 + =
C3 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 8595 2.48 + +MA +MB E.coli O157:H7 + =
C4 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 9999 2.89 + +HB +HB E.coli O157:H7 + =
C5 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 4598 1.32 + +MB +MB E.coli O157:H7 + =
C8 Ground beef Yes +LA +LB +LB / / / E.coli O157:H7 + 8142 2.35 + +MB +HB E.coli O157:H7 + =
C9 Ground beef No Ø -LE -LE Ø -ME -ME / -
C10 Ground beef No Ø -LE -LE Ø -ME -ME / -
C11 Ground beef No Ø -LE -LE Ø -ME -ME / -
C12 Ground beef No Ø -LE -LE Ø -ME -ME / -
D1 Flank Yes +LA +MB +MB / / / E.coli O157:H7 + 8553 2.47 + +HC* +MB E.coli O157:H7 + =
D2 Chuck Yes +LA +LB +LB / / / E.coli O157:H7 + 8681 2.51 + +HC* +MB E.coli O157:H7 + =
D3 Flank Yes +MA +MB +MB / / / E.coli O157:H7 + 8842 2.55 + +HB* +HB* E.coli O157:H7 + =
D4 Chuck Yes +MA +MA +MA / / / E.coli O157:H7 + 9239 2.67 + +HC* +MB E.coli O157:H7 + =
D5 Flank Yes +LA +LA +LA / / / E.coli O157:H7 + 9375 2.71 + +HB +MB E.coli O157:H7 + =
D6 Halal ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 9691 2.80 + +HB +MB E.coli O157:H7 + =
D7 Rump steak Yes +LA +LB +LB / / / E.coli O157:H7 + 9359 2.70 + +MB +MB E.coli O157:H7 + =
D8 Beef slab of steak Yes +LA +MB +MB / / / E.coli O157:H7 + 9260 2.67 + +MB +MB E.coli O157:H7 + =
D9 Ground beef No Ø -LE -LE Ø -ME -ME / -
D10 Ground beef No Ø Ø LE (2 Ec) LE (1 Ec) -ME -ME / -
D11 Meat for sauté of veal No Ø Ø Ø LE (5 Ec) -ME -ME / -
D12 Minced veal meat No Ø LE (1 Ec) LE (1 Ec) -LE -ME -ME / -
F1 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8492 1.66 + +HB +MB E.coli O157:H7 + =
F2 Ground beef (surg. <15%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 8952 1.75 + +HB +MB E.coli O157:H7 + =
F3 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8346 1.63 + +HB* +MB E.coli O157:H7 + =
F4 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 9608 1.87 + +HB +HB* E.coli O157:H7 + =
F5 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8850 1.73 + +HB* +HB E.coli O157:H7 + =
F6 Ground beef (surg. <15%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 9018 1.76 + +HB* +HB* E.coli O157:H7 + =
F7 Ground beef(surg. 20%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8684 1.69 + +HA +HB E.coli O157:H7 + =
F8 Ground beef (surg. 20%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8444 1.65 + +HB* +HB* E.coli O157:H7 + =
F9 Ground beef (surg. 20%MG) No Ø Ø Ø LE (1 Ec) -LE -LE / -
F10 Ground beef (surg. steak) No Ø Ø Ø Ø -LE -LE / -
F11 Ground beef (surg. steak) No Ø Ø Ø -LE -LE -LE / -
F12 Ground beef (surg. steak) No Ø Ø Ø -ME -ME -ME / -
I1 Minced veal meat (surg. 10%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 8646 1.95 + +MB +MB E.coli O157:H7 + =
I2 Minced veal meat (surg. 10%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 7967 1.80 + +MB +MB E.coli O157:H7 + =
I3 Minced veal meat (surg. 10%MG) Yes +MA +MB +MB / / / E.coli O157:H7 + 8641 1.95 + +HB +MB E.coli O157:H7 + =
I4 Minced veal meat (surg. 10%MG) Yes +MA +MA +MA / / / E.coli O157:H7 + 8608 1.94 + +HB +HB E.coli O157:H7 + =
I5 Minced veal meat (surg. 10%MG) No Ø -LE -LE Ø -ME -ME / -
I6 Minced veal meat (surg. 10%MG) No Ø -LE -LE Ø -ME -ME / -
I7 Minced veal meat (surg. 10%MG) No Ø Ø Ø Ø -ME -ME / -
I8 Minced veal meat (surg. 10%MG) No Ø LE (6 Ec) LE (1 Ec) Ø -ME -ME / -
I9 Minced veal meat No Ø Ø Ø Ø -LE -LE / -
I10 Minced veal meat No Ø Ø Ø Ø -LE -LE / -
I11 Minced veal meat No Ø Ø Ø Ø -ME -ME / -
I12 Minced veal meat No Ø Ø Ø Ø -LE -LE / -
K6 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / -
K7 Ground beef (surg. <15%MG) No Ø -LE -LE -LE -ME -ME / -
K8 Ground beef (surg. <15%MG) No -LE -LE -LE -LE -ME -ME / -
K9 Ground beef (surg. <15%MG) No Ø Ø Ø -LE -LE -LE / -
O1 Rump steak Yes +MA +MB +MB / / / E.coli O157:H7 + 8646 1.95 + +MB +MB E.coli O157:H7 + =
O2 Beef slab of steak Yes +MA +MA +MA / / / E.coli O157:H7 + 7967 1.80 + +MB +MB E.coli O157:H7 + =
O3 Sauté of veal Yes +MA +MB +MB / / / E.coli O157:H7 + 8641 1.95 + +HB* +MB E.coli O157:H7 + =
O4 Veal cutlet Yes +MA +MA +MA / / / E.coli O157:H7 + 8608 1.94 + +HB* +HB E.coli O157:H7 + =
K6 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / -
Complementary Results
Y1 Balls in the oriental Yes +LA(3) +MA / / / / E.coli O157 + 8810 2.26 + +LB +MB E.coli O157 + =
Y2 Balls minced meat prepared Yes +MB +MB / / / / E.coli O157 + 8784 2.25 + +HB* +MB E.coli O157 + =
Y3 Balls ox paprika Yes +LA +MB / / / / E.coli O157 + 1740 0.44 + +MB +MB E.coli O157 + =
Y4 Minced meat culinary preparation Yes +MA +MB / / / / E.coli O157 + 7595 1.95 + +HA* +HA* E.coli O157 + =
Y5 Provençal balls Yes +LA +LA(3) / / / / E.coli O157 + 7824 2.01 + +HA +HB* E.coli O157 + =
Y6 Greedy balls Yes +MA +MA / / / / E.coli O157 + 8827 2.26 + +HA +MB E.coli O157 + =
Y7 Loan to be cooked bolognese Yes Ø +MA / / / / E.coli O157 + 9171 2.35 + +LC +MB E.coli O157 + =
 50 to 375 g

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 8h at 41,5°C

Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Vidas ECPT test Direct plating Plating ICE
Code Sample CA Identification Result Identification Final result Comparison
CT-Smac ChromAgar ChromID CT-Smac ChromAgar ChromID RFV VT Test result CT-Smac CT-ChromID CT-Smac ChromID

A1 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 10229 2.31 + +MB +MB +HA +HB E.coli O157:H7 + =
A2 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 10193 2.30 + +HB +MB +MA +HB E.coli O157:H7 + =
A3 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 10479 2.37 + +MB +MB +MA +MB E.coli O157:H7 + =
A4 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 10354 2.34 + +MB +MB +MB +MB E.coli O157:H7 + =
A5 Ground beef No Ø Ø Ø Ø Ø Ø / - -3 0.00 - / / / / / - =
A6 Ground beef No Ø Ø LE (3 Ec) LE(2 Ec) LE (3 Ec) LE (6 Ec) / - -4 0.00 - / / / / / - =
A7 Ground beef No Ø Ø Ø Ø Ø Ø / - -5 0.00 - / / / / / - =
E1 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 6308 1.82 + +MB +MB +LA (3) -LE E.coli O157:H7 + =
E2 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 8141 2.35 + +HB +MB +LA (4) +LB E.coli O157:H7 + =
E3 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + -4 0.00 - -HE -ME Ø Ø / - FN
E4 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 9337 2.70 + +HB +MB +LA +LA E.coli O157:H7 + =
E5 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / - -4 0.00 - / / / / / - =
E6 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / - -4 0.00 - / / / / / - =
E7 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / - -4 0.00 - / / / / / - =
G5 Ground beef No Ø Ø Ø Ø -ME -ME / - -5 0.00 - / / / / / - =
G6 Ground beef No Ø Ø Ø Ø Ø -ME / - -4 0.00 - / / / / / - =
G7 Ground beef No Ø Ø Ø Ø -ME -ME / - -6 0.00 - / / / / / - =
H1 Minced veal meat (surg. 10%MG) Yes +LA (4) +LB (1) +LB (2) / / / E.coli O157:H7 + 7180 1.40 + +HB +LC +LA +MB E.coli O157:H7 + =
H2 Minced veal meat (surg. 10%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 5253 1.02 + +MB +MB +LB +LB E.coli O157:H7 + =
H3 Minced veal meat (surg. 10%MG) Yes +LA +LB +LB / / / E.coli O157:H7 + 3752 0.73 + +MB +MC +LA +MB E.coli O157:H7 + =
H4 Minced veal meat (surg. 10%MG) Yes +LA Ø +LA (4) / / / E.coli O157:H7 + 6703 1.31 + +MB +MC +LA +LB E.coli O157:H7 + =
H5 Minced veal meat (surg. 10%MG) No LE (2 Ec) LE (3 Ec) LE (3 Ec) -LE -LE -ME / - -4 0.00 - / / / / / - =
H6 Minced veal meat (surg. 10%MG) No Ø Ø Ø -LE -ME -HE / - -4 0.00 - / / / / / - =
H7 Minced veal meat (surg. 10%MG) No Ø -LE -LE -LE -ME -ME / - -5 0.00 - / / / / / - =
J1 Chopped veal cutlet Yes +HB +HA +HA / / / E.coli O157:H7 + 8505 1.92 + +HA +MA +MA +MA E.coli O157:H7 + =
J2 Chopped veal cutlet Yes +HA +HA +HA / / / E.coli O157:H7 + 8788 1.98 + +HA +HA +MA +HA E.coli O157:H7 + =
J3 Veal cutlet Yes +HA +HA +HA / / / E.coli O157:H7 + 8794 1.98 + +HA +HA +MA +HA E.coli O157:H7 + =
J4 Ground beef (surg. <15%MG) Yes +HB +HA +HA / / / E.coli O157:H7 + 8858 2.00 + +MA +MA +MA +MA E.coli O157:H7 + =
J5 Ground beef (surg. <15%MG) No Ø Ø Ø Ø -LE -LE / - -2 0.00 - / / / / / - =
J6 Ground beef (surg. <15%MG) No Ø Ø Ø -LE Ø -LE / - -5 0.00 - / / / / / - =
J7 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -5 0.00 - / / / / / - =
K1 Ground beef (surg. <15%MG) No Ø Ø Ø Ø -LE -LE / - -5 0.00 - / / / / / - =
K2 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -4 0.00 - / / / / / - =
K3 Ground beef (surg. <15%MG) No -LE -LE -LE -ME -ME -LE / - -4 0.00 - / / / / / - =
K4 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -5 0.00 - / / / / / - =
K5 Ground beef (surg. <15%MG) No Ø -LE -LE Ø -LE -LE / - -5 0.00 - / / / / / - =
L1 Beef tenderloin Yes +LA +LA +LB / / / E.coli O157:H7 + 5608 1.26 + +MB +MB +MB +MB E.coli O157:H7 + =
L2 Beef slab of steak Yes +LA +LB +LB / / / E.coli O157:H7 + 5491 1.24 + +MB +MB +MB +LB E.coli O157:H7 + =
L3 Beefsteak Yes +LA +LA +LB / / / E.coli O157:H7 + 8753 1.98 + +MB +MB +MB +MB E.coli O157:H7 + =
L4 Ground beef Yes +LA +LB +MB / / / E.coli O157:H7 + 6127 1.38 + +MB +MB +LA +LB E.coli O157:H7 + =
L5 Ground beef No Ø Ø Ø -ME -ME -ME / - -4 0.00 - / / / / / - =
L6 Ground beef No Ø Ø Ø -ME -HE -HE / - -5 0.00 - / / / / / - =
L7 Ground beef No Ø Ø Ø -ME -LE -HE / - -6 0.00 - / / / / / - =
M1 Flank Yes +LA +LB +LB / / / E.coli O157:H7 + 9331 1.94 + +LB +MB +MA +MB E.coli O157:H7 + =
M2 Chuck Yes +LA +LA +LB / / / E.coli O157:H7 + 9438 1.96 + +MA +MB +MA +MB E.coli O157:H7 + =
M3 Flank Yes +LA +LA +LA / / / E.coli O157:H7 + 9345 1.94 + +MA +LB +MA +MB E.coli O157:H7 + =
M4 Chuck Yes +LA +LA +LA / / / E.coli O157:H7 + 9449 1.97 + +MB +LB +MA +MA E.coli O157:H7 + =
M5 Flank No LE (3 Ec) LE (4 Ec) -LE -LE -LE -LE / - -4 0.00 - / / / / / - =
M6 Halal ground beef No Ø Ø Ø -LE -LE Ø / - -4 0.00 - / / / / / - =
N1 Rump steak Yes +MA +MA +MA / / / E.coli O157:H7 + 6222 1.35 + +MC +MC +LA +LB E.coli O157:H7 + =
N2 Beef slab of steak Yes +MA +LA +LA / / / E.coli O157:H7 + 6940 1.51 + +MB +LB +LA +MB E.coli O157:H7 + =
N3 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 7311 1.59 + +MB +LB +LA +LB E.coli O157:H7 + =
N4 Ground beef Yes +LA +LA +LA / / / E.coli O157:H7 + 7311 1.59 + +MB +MB +LB +MB E.coli O157:H7 + =
N5 Meat for sauté of veal Yes +LA +LA +LA / / / E.coli O157:H7 + 5118 1.12 + +LB +MB +LA +LB E.coli O157:H7 + =
N6 Minced veal meat Yes +LA +LA +LA / / / E.coli O157:H7 + 3579 0.78 + +MB +MB +LA +LB E.coli O157:H7 + =
T1 Ground beef No Ø Ø -LE -LE -ME -ME / - -4 0.00 - / / / / / - =
T2 Ground beef No Ø LE (5 Ec) LE (3 Ec) Ø Ø -LE / - -4 0.00 - / / / / / - =
T3 Ground beef No Ø -LE -LE Ø -ME -ME / - -4 0.00 - / / / / / - =
T4 Ground beef No Ø -LE -LE -LE -LE -ME / - -4 0.00 - / / / / / - =
T5 Ground beef No LE (1 Ec) -LE -LE -ME -LE -LE / - -5 0.00 - / / / / / - =
T6 Ground beef No Ø -LE -LE Ø -ME -ME / - -4 0.00 - / / / / / - =
 50 to 375 g

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 24h at 41,5°C

Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Vidas ECPT test Direct plating Plating ICE
Final
Code Sample CA Identification Result Identification Comparison
result
CT-Smac ChromAgar ChromID CT-Smac ChromAgar ChromID RFV VT Test result CT-Smac CT-ChromID CT-Smac ChromID

A1 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 10694 2.42 + +HB +HB +MA +MB E.coli O157:H7 + =
A2 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 11012 2.49 + +HB +HB +MB +MB E.coli O157:H7 + =
A3 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 10992 2.48 + +HB +MB +MA +MB E.coli O157:H7 + =
A4 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 9973 2.25 + +MB +MB +MB +MB E.coli O157:H7 + =
A5 Ground beef No Ø Ø Ø Ø Ø Ø / - -4 0.00 - / / / / / - =
A6 Ground beef No Ø Ø LE (3 Ec) LE(2 Ec) LE (3 Ec) LE (6 Ec) / - -5 0.00 - / / / / / - =
A7 Ground beef No Ø Ø Ø Ø Ø Ø / - -4 0.00 - / / / / / - =
E1 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 9379 2.71 + +HB +MD +MB +MB E.coli O157:H7 + =
E2 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 8020 2.31 + +HB +HC +HB +HB E.coli O157:H7 + =
E3 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + -5 0.00 - -HE -HE -ME -ME / - FN
E4 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 9607 2.77 + +HB +HB +MB +MB E.coli O157:H7 + =
E5 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / - -4 0.00 - / / / / / - =
E6 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / - -4 0.00 - / / / / / - =
E7 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / - -5 0.00 - / / / / / - =
G5 Ground beef No Ø Ø Ø Ø -ME -ME / - -4 0.00 - / / / / / - =
G6 Ground beef No Ø Ø Ø Ø Ø -ME / - -4 0.00 - / / / / / - =
G7 Ground beef No Ø Ø Ø Ø -ME -ME / - -4 0.00 - / / / / / - =
H1 Minced veal meat (surg. 10%MG) Yes +LA (4) +LB (1) +LB (2) / / / E.coli O157:H7 + 7784 1.52 + +HB +MC +MB +MB E.coli O157:H7 + =
H2 Minced veal meat (surg. 10%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 7540 1.47 + +HB +MC +LB +MB E.coli O157:H7 + =
H3 Minced veal meat (surg. 10%MG) Yes +LA +LB +LB / / / E.coli O157:H7 + 7812 1.52 + +HB +MC +LB +MB E.coli O157:H7 + =
H4 Minced veal meat (surg. 10%MG) Yes +LA Ø +LA (4) / / / E.coli O157:H7 + 7630 1.49 + +HB +MC +LB +MB E.coli O157:H7 + =
H5 Minced veal meat (surg. 10%MG) No LE (2 Ec) LE (3 Ec) LE (3 Ec) -LE -LE -ME / - -4 0.00 - / / / / / - =
H6 Minced veal meat (surg. 10%MG) No Ø Ø Ø -LE -ME -HE / - -4 0.00 - / / / / / - =
H7 Minced veal meat (surg. 10%MG) No Ø -LE -LE -LE -ME -ME / - -5 0.00 - / / / / / - =
J1 Chopped veal cutlet Yes +HB +HA +HA / / / E.coli O157:H7 + 9076 2.05 + +HB +MA +MA +MB E.coli O157:H7 + =
J2 Chopped veal cutlet Yes +HA +HA +HA / / / E.coli O157:H7 + 8590 1.94 + +HA +HB +MA +HB E.coli O157:H7 + =
J3 Veal cutlet Yes +HA +HA +HA / / / E.coli O157:H7 + 8627 1.95 + +HB +HB +MA +HB E.coli O157:H7 + =
J4 Ground beef (surg. <15%MG) Yes +HB +HA +HA / / / E.coli O157:H7 + 9410 2.12 + +HA +HB +MA +MB E.coli O157:H7 + =
J5 Ground beef (surg. <15%MG) No Ø Ø Ø Ø -LE -LE / - -4 0.00 - / / / / / - =
J6 Ground beef (surg. <15%MG) No Ø Ø Ø -LE Ø -LE / - -5 0.00 - / / / / / - =
J7 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -5 0.00 - / / / / / - =
K1 Ground beef (surg. <15%MG) No Ø Ø Ø Ø -LE -LE / - -4 0.00 - / / / / / - =
K2 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -5 0.00 - / / / / / - =
K3 Ground beef (surg. <15%MG) No -LE -LE -LE -ME -ME -LE / - -5 0.00 - / / / / / - =
K4 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / - -6 0.00 - / / / / / - =
K5 Ground beef (surg. <15%MG) No Ø -LE -LE Ø -LE -LE / - -4 0.00 - / / / / / - =
L1 Beef tenderloin Yes +LA +LA +LB / / / E.coli O157:H7 + 7855 1.77 + +MB +HB +MB +MB E.coli O157:H7 + =
L2 Beef slab of steak Yes +LA +LB +LB / / / E.coli O157:H7 + 8262 1.86 + +MB +MB +MB +MB E.coli O157:H7 + =
L3 Beefsteak Yes +LA +LA +LB / / / E.coli O157:H7 + 8692 1.96 + +MB +MB +LA +MC E.coli O157:H7 + =
L4 Ground beef Yes +LA +LB +MB / / / E.coli O157:H7 + 8103 1.83 + +HB +MB +MA +MB E.coli O157:H7 + =
L5 Ground beef No Ø Ø Ø -ME -ME -ME / - -4 0.00 - / / / / / - =
L6 Ground beef No Ø Ø Ø -ME -HE -HE / - -5 0.00 - / / / / / - =
L7 Ground beef No Ø Ø Ø -ME -LE -HE / - -4 0.00 - / / / / / - =
M1 Flank Yes +LA +LB +LB / / / E.coli O157:H7 + 9394 1.95 + +MB +MB +MA +MB E.coli O157:H7 + =
M2 Chuck Yes +LA +LA +LB / / / E.coli O157:H7 + 9163 1.91 + +MA +MB +MA +HB E.coli O157:H7 + =
M3 Flank Yes +LA +LA +LA / / / E.coli O157:H7 + 9274 1.93 + +MA +MB +MA +HB E.coli O157:H7 + =
M4 Chuck Yes +LA +LA +LA / / / E.coli O157:H7 + 9392 1.95 + +HA +HB +MA +MB E.coli O157:H7 + =
M5 Flank No LE (3 Ec) LE (4 Ec) -LE -LE -LE -LE / - -5 0.00 - / / / / / - =
M6 Halal ground beef No Ø Ø Ø -LE -LE Ø / - -4 0.00 - / / / / / - =
N1 Rump steak Yes +MA +MA +MA / / / E.coli O157:H7 + 9588 2.22 + +MA +MB +MA +HB E.coli O157:H7 + =
N2 Beef slab of steak Yes +MA +LA +LA / / / E.coli O157:H7 + 9788 2.27 + +MB +MB +MB +MB E.coli O157:H7 + =
N3 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 9802 2.27 + +MB +MB +MB +MB E.coli O157:H7 + =
N4 Ground beef Yes +LA +LA +LA / / / E.coli O157:H7 + 9679 2.24 + +MA +MB +MA +HB E.coli O157:H7 + =
N5 Meat for sauté of veal Yes +LA +LA +LA / / / E.coli O157:H7 + 7245 1.68 + +HA +HB +MA +HB E.coli O157:H7 + =
N6 Minced veal meat Yes +LA +LA +LA / / / E.coli O157:H7 + 8974 2.09 + +MB +MB +MB +MB E.coli O157:H7 + =
T1 Ground beef No Ø Ø -LE -LE -ME -ME / - -5 0.00 - / / / / / - =
T2 Ground beef No Ø LE (5 Ec) LE (3 Ec) Ø Ø -LE / - -5 0.00 - / / / / / - =
T3 Ground beef No Ø -LE -LE Ø -ME -ME / - -3 0.00 - / / / / / - =
T4 Ground beef No Ø -LE -LE -LE -LE -ME / - -3 0.00 - / / / / / - =
T5 Ground beef No LE (1 Ec) -LE -LE -ME -LE -LE / - -5 0.00 - / / / / / - =
T6 Ground beef No Ø -LE -LE Ø -ME -ME / - -5 0.00 - / / / / / - =
 50 to 375 g

VIDAS ECPT alternative method after preservation for 48h at 2 - 8°C

EN ISO 16654 standard (#)
of buffered peptoned water enrichment

Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Vidas ECPT test Direct plating
Final
Code Sample CA Identification Result Identification Comparison
result
CT-Smac ChromAgar ChromID CT-Smac ChromAgar ChromID RFV VT Test result CT-Smac CT-ChromID

A1 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 10142 2.29 + +MB +LB E.coli O157:H7 + =
A2 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 10052 2.27 + +HB +MB E.coli O157:H7 + =
A3 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 10403 2.35 + +HB +MB E.coli O157:H7 + =
A4 Ground beef Yes +LA +MB +MB / / / E.coli O157:H7 + 9734 2.20 + +MB +HB E.coli O157:H7 + =
A5 Ground beef No Ø Ø Ø Ø Ø Ø / -
A6 Ground beef No Ø Ø LE (3 Ec) LE(2 Ec) LE (3 Ec) LE (6 Ec) / -
A7 Ground beef No Ø Ø Ø Ø Ø Ø / -
E1 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 9479 2.74 + +HB +MC E.coli O157:H7 + =
E2 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 9227 2.66 + +HB +HB E.coli O157:H7 + =
E3 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + -4 0.00 - -ME -HE / - FN
E4 Ground beef (surg. <15%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 9602 2.77 + +MC +HC E.coli O157:H7 + =
E5 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / -
E6 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / -
E7 Ground beef (surg. <15%MG) No Ø Ø Ø -ME -ME -ME / -
G5 Ground beef No Ø Ø Ø Ø -ME -ME / -
G6 Ground beef No Ø Ø Ø Ø Ø -ME / -
G7 Ground beef No Ø Ø Ø Ø -ME -ME / -
H1 Minced veal meat (surg. 10%MG) Yes +LA (4) +LB (1) +LB (2) / / / E.coli O157:H7 + 8021 1.56 + +HB +MD E.coli O157:H7 + =
H2 Minced veal meat (surg. 10%MG) Yes +LA +LA +LA / / / E.coli O157:H7 + 7609 1.48 + +HC +MD E.coli O157:H7 + =
H3 Minced veal meat (surg. 10%MG) Yes +LA +LB +LB / / / E.coli O157:H7 + 7872 1.53 + +HB +HC E.coli O157:H7 + =
H4 Minced veal meat (surg. 10%MG) Yes +LA Ø +LA (4) / / / E.coli O157:H7 + 7886 1.54 + +HB +MC E.coli O157:H7 + =
H5 Minced veal meat (surg. 10%MG) No LE (2 Ec) LE (3 Ec) LE (3 Ec) -LE -LE -ME / -
H6 Minced veal meat (surg. 10%MG) No Ø Ø Ø -LE -ME -HE / -
H7 Minced veal meat (surg. 10%MG) No Ø -LE -LE -LE -ME -ME / -
J1 Chopped veal cutlet Yes +HB +HA +HA / / / E.coli O157:H7 + 8435 1.90 + +HB +MB E.coli O157:H7 + =
J2 Chopped veal cutlet Yes +HA +HA +HA / / / E.coli O157:H7 + 8395 1.89 + +HA +HB E.coli O157:H7 + =
J3 Veal cutlet Yes +HA +HA +HA / / / E.coli O157:H7 + 8514 1.92 + +HB +HB E.coli O157:H7 + =
J4 Ground beef (surg. <15%MG) Yes +HB +HA +HA / / / E.coli O157:H7 + 9038 2.04 + +HA +MB E.coli O157:H7 + =
J5 Ground beef (surg. <15%MG) No Ø Ø Ø Ø -LE -LE / -
J6 Ground beef (surg. <15%MG) No Ø Ø Ø -LE Ø -LE / -
J7 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / -
K1 Ground beef (surg. <15%MG) No Ø Ø Ø Ø -LE -LE / -
K2 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / -
K3 Ground beef (surg. <15%MG) No -LE -LE -LE -ME -ME -LE / -
K4 Ground beef (surg. <15%MG) No Ø Ø Ø Ø Ø Ø / -
K5 Ground beef (surg. <15%MG) No Ø -LE -LE Ø -LE -LE / -
L1 Beef tenderloin Yes +LA +LA +LB / / / E.coli O157:H7 + 8282 1.87 + +MB +MC E.coli O157:H7 + =
L2 Beef slab of steak Yes +LA +LB +LB / / / E.coli O157:H7 + 8680 1.96 + +HB +MB E.coli O157:H7 + =
L3 Beefsteak Yes +LA +LA +LB / / / E.coli O157:H7 + 8922 2.01 + +LB +MC E.coli O157:H7 + =
L4 Ground beef Yes +LA +LB +MB / / / E.coli O157:H7 + 8727 1.97 + +MB +MC E.coli O157:H7 + =
L5 Ground beef No Ø Ø Ø -ME -ME -ME / -
L6 Ground beef No Ø Ø Ø -ME -HE -HE / -
L7 Ground beef No Ø Ø Ø -ME -LE -HE / -
M1 Flank Yes +LA +LB +LB / / / E.coli O157:H7 + 9228 1.92 + +MA +MB E.coli O157:H7 + =
M2 Chuck Yes +LA +LA +LB / / / E.coli O157:H7 + 9046 1.88 + +LA +LB E.coli O157:H7 + =
M3 Flank Yes +LA +LA +LA / / / E.coli O157:H7 + 8989 1.87 + +MA +MB E.coli O157:H7 + =
M4 Chuck Yes +LA +LA +LA / / / E.coli O157:H7 + 9362 1.95 + +LA +MB E.coli O157:H7 + =
M5 Flank No LE (3 Ec) LE (4 Ec) -LE -LE -LE -LE / -
M6 Halal ground beef No Ø Ø Ø -LE -LE Ø / -
N1 Rump steak Yes +MA +MA +MA / / / E.coli O157:H7 + 9466 2.20 + +MA +MB E.coli O157:H7 + =
N2 Beef slab of steak Yes +MA +LA +LA / / / E.coli O157:H7 + 9647 2.24 + +MA +MB E.coli O157:H7 + =
N3 Ground beef Yes +MA +MA +MA / / / E.coli O157:H7 + 9901 2.30 + +HB +MB E.coli O157:H7 + =
N4 Ground beef Yes +LA +LA +LA / / / E.coli O157:H7 + 9218 2.14 + +MA +MB E.coli O157:H7 + =
N5 Meat for sauté of veal Yes +LA +LA +LA / / / E.coli O157:H7 + 7546 1.75 + +MA +MB E.coli O157:H7 + =
N6 Minced veal meat Yes +LA +LA +LA / / / E.coli O157:H7 + 8925 2.07 + +HB +MB E.coli O157:H7 + =
T1 Ground beef No Ø Ø -LE -LE -ME -ME / -
T2 Ground beef No Ø LE (5 Ec) LE (3 Ec) Ø Ø -LE / -
T3 Ground beef No Ø -LE -LE Ø -ME -ME / -
T4 Ground beef No Ø -LE -LE -LE -LE -ME / -
T5 Ground beef No LE (1 Ec) -LE -LE -ME -LE -LE / -
T6 Ground beef No Ø -LE -LE Ø -ME -ME / -
 Raw milk products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 15 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Final Vidas ECPT Plating ICE Direct plating
Code Sample Cat. CA Identification Identification
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID result RFV VT Result CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AG1 Roquefort RDP No Ø Ø Ø -LE -LE -ME / - -2 0.00 - - = - = /
AG2 Selles sur Cher AOP cheese RDP No Ø Ø Ø -ME -ME -ME / - -2 0.00 - - = - = /
AG3 Camembert cheese of Normandy AOP RDP No -LE -LE -ME -ME -ME -HE / - -2 0.00 - - = - = /
AG4 Raw milk cheese Chevrot RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AG5 Raw milk cheese Comté RDP No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AG6 Roquefort RDP No Ø Ø Ø Ø Ø -ME / - -3 0.00 - - = - = /
AG7 Raw milk Neufchâtel RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AG8 Camembert cheese RDP No -LE -LE -ME -LE -LE -ME / - -2 0.00 - - = - = /
AG9 Raw milk cheese Comté RDP No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AG10 St Nectaire farmer RDP No Ø Ø -ME -ME -ME -ME / - -3 0.00 - - = - = /
AG11 Raw milk RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AG12 Raw milk RDP No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AH1 Munster AOP farmer RDP Yes +LA +LA +MB E coli O157 + 9677 2.15 + +MA +MB + = +MB +MB + = E coli O157
AH2 Heart of Neufchâtel raw milk cheese RDP Yes +LA +LA +MB E coli O157 + 9890 2.20 + +MA +MB + = +MB +MB + = E coli O157
AH3 Ossau Iraty AOP RDP Yes +MA +MA +MA E coli O157 + 10177 2.26 + +MA +MA + = +MA +MA + = E coli O157
AH4 Roquefort RDP Yes +MA +MA +MA E coli O157 + 10143 2.25 + +HB +MA + = +HA +HA + = E coli O157
AH5 Roquefort RDP Yes Ø Ø Ø Ø Ø Ø / - 0 0.00 - Ø Ø - = Ø Ø - = /
AH6 Raw milk cheese Comté RDP Yes +LA +LA +LA E coli O157 + 10046 2.23 + +MA +MA + = +MA +MA + = E coli O157
AH7 Saint Félicien RDP Yes +MA +MA +MB E coli O157 + 9484 2.11 + +MA +MB + = +MA +MB + = E coli O157
AH8 Brie de Meaux cheese AOP RDP Yes +LA +LA +LB E coli O157 + 9820 2.18 + +MA +MA + = +MA +MA + = E coli O157
AH9 Roquefort black Limestone plateau RDP Yes Ø +MA -ME Ø +HA -HE E coli O157 + 8927 1.98 + Ø -MB + = +LA -HA + = E coli O157
AH10 Munster AOP farmer RDP Yes +LA +LA -MD E coli O157 + 3552 0.79 + +LA(2) +MB + = +MB -HB + = E coli O157
AH11 Camembert cheese of Normandy AOP RDP Yes +LA +LA -MD E coli O157 + 1690 0.37 + Ø -MB + = -ME -MB + = E coli O157
AH12 Raw milk RDP Yes Ø +MB -ME Ø +HA -ME E coli O157 + 8742 1.94 + Ø -MB + = Ø -MB + = E coli O157
AI1 Reblochon RDP Yes +MB +MB +HB E coli O157 + 7896 1.71 + +MC +MC + = +MB +MB + = E coli O157
AI2 Raw milk cheese Comté RDP Yes +MA +MA +MA E coli O157 + 11766 2.56 + +MB +HA + = +MA +HA + = E coli O157
AI3 Raw milk cheese Comté RDP Yes +MA +MA +MA E coli O157 + 11851 2.57 + +HA +HA + = +MA +MA + = E coli O157
AI4 Roquefort RDP Yes +MA +MA +MA E coli O157 + 12059 2.62 + +HA +HA + = +HA +HA + = E coli O157
AI5 Camembert cheese RDP Yes +MB +MB +HB E coli O157 + 18 0.00 - +MA +LB - FN +MA +LB - FN E coli O157
AI6 Saint Félicien RDP Yes +HA +HA +HB E coli O157 + 12008 2.61 + +HA +HB + = +HB +MB + = E coli O157
AJ1 Camembert cheese of Normandy AOP RDP Yes +LB +LB +MC E coli O157 + 241 0.05 + Ø -LE - FN(FP) +MC -ME + = E coli O157
AJ2 Munster AOP farmer RDP Yes +MB +MB +MB E coli O157 + 6985 1.52 + +LA +MB + = +MB +MB + = E coli O157
AJ3 Brie de Meaux cheese AOC RDP Yes +LA +LA +LA E coli O157 + 9160 1.99 + +LA +LB + = +MA +MB + = E coli O157
AJ4 Reblochon farmer AOP RDP Yes +LB +LB +MB E coli O157 + 9335 1.81 + +LB +LB + = +MD -ME + = E coli O157
AJ5 Brie de Meaux cheese RDP Yes +LA +LB +LB E coli O157 + 12038 2.62 + +MA +MA + = +MA +MA + = E coli O157
AJ6 Reblochon of Savoy RDP Yes +LB +LB +MB E coli O157 + 1868 0.40 + +LB(1) -LE + = +HD -ME + = E coli O157
AJ7 Brie de Meaux cheese AOP St Faron RDP Yes +LA +LA +MA E coli O157 + 11064 2.40 + +MA +MB + = +MB +MB + = E coli O157
AJ8 Roquefort RDP Yes +LA +LA +MA E coli O157 + 11262 2.45 + +MA +MB + = +HA +HB + = E coli O157
AJ9 Époisses cheese RDP No Ø Ø Ø Ø Ø -LE / - -4 0.00 - - = - = /
AJ10 Époisses cheese RDP No Ø Ø Ø -LE -LE -LE / - -4 0.00 - - = - = /
AK1 Raw milk cheese grated Comté RDP Yes +MA +MA +MA E coli O157 + 11429 2.48 + +HA +HB + = +HA +HA + = E coli O157
AK2 Fruity reblochon RDP Yes +MB +MB +HB E coli O157 + 1676 0.36 + +HB +HC + = +HB +MB + = E coli O157
AK3 Abundance RDP Yes +MA +MA +MA E coli O157 + 11046 2.40 + +HA +MB + = +MA +MB + = E coli O157
AK4 Tomme cheese of Savoy RDP Yes +MB +MB +MB E coli O157 + 7410 1.61 + +MB -HE + = +MB +HB + = E coli O157
AK5 Reblochon of Savoy RDP Yes +MB +MB +MB E coli O157 + 7650 1.66 + +MC +HD* + = +MC +MC + = E coli O157
AK6 Reblochon of Savoy RDP Yes +MB +MB +MB* E coli O157 + 1287 0.28 + +MD* +MC* + = +MC +HB + = E coli O157
AK7 Neufchâtel in the unpasteurized milk RDP Yes +MA +MA +MB E coli O157 + 11494 2.50 + +HA +HB + = +HA +HB + = E coli O157
AK8 Livarot RDP Yes +LA +LA +MB E coli O157 + 11614 2.52 + +HB +HB + = +HB +HA + = E coli O157
AK9 Brie de Meaux cheese RDP Yes +LA (1) +LA (1) +LC E coli O157 + 11426 2.48 + +MB +HB + = +MA +MA + = E coli O157
AK10 Brie de Meaux cheese RDP Yes +MA +MA +MB E coli O157 + 11670 2.54 + +MB +MB + = +HB +HB + = E coli O157
Q11 Raw milk RDP No Ø Ø Ø Ø Ø -LE / - -3 0.00 - - = - = /
Q12 Raw milk RDP No Ø Ø Ø Ø Ø -ME / - -3 0.00 - - = - = /
Q13 Raw milk RDP No Ø Ø Ø Ø Ø -ME / - -4 0.00 - - = - = /
Q14 Raw milk RDP No -LE -LE -LE -ME -ME -ME / - -4 0.00 - - = - = /
Q15 Raw milk RDP No -LE -LE -LE -ME -ME -ME / - -4 0.00 - - = - = /
R1 Reblochon RDP No -ME -ME -ME -LE -LE -ME / - -3 0.00 - - = - = /
R2 Époisses cheese RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
R3 Saint Nectaire RDP No Ø Ø -ME Ø Ø -ME / - -3 0.00 - - = - = /
R4 Soumaintrain RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
R5 Saint Nectaire RDP No -LE -LE -ME -LE -LE -ME / - -3 0.00 - - = - = /
R6 Raclette RDP No Ø Ø Ø Ø Ø -LE / - -3 0.00 - - = - = /
R7 Saint Maure RDP No Ø Ø Ø Ø Ø Ø / - 3 0.00 - - = - = /
R8 Brie RDP No -LE -LE -ME -LE -LE -ME / - -4 0.00 - - = - = /
R9 Mont d'or RDP No -ME -ME -ME -ME -ME -ME / - -4 0.00 - - = - = /
R10 Brie de Meaux cheese RDP No Ø Ø Ø Ø Ø -LE(1) / - -3 0.00 - - = - = /
Q8 Munster RDP No Ø Ø Ø -LE -LE -ME / - 9862 2.22 + Ø -MB - = +HC -MC + PS E coli O157 H7-
T17 Raw milk RDP Yes +MA +MA +MB E coli O157 + 10311 2.35 + +MA +MA + = +LA +LA + = E coli O157
T18 Raw milk RDP Yes +MA +MA +MA E coli O157 + 10443 2.38 + +LA +LA + = +LA +MA + = E coli O157
T20 Raw milk RDP Yes +MB +MB +MB E coli O157 + 9906 2.26 + +LA +MA + = +MA +MA + = E coli O157
T22 Raw milk RDP Yes +MA +MA +MA E coli O157 + 10289 2.34 + +MA +MA + = +MA +HA + = E coli O157
U3 Raw milk RDP Yes +LA +LA +MA E coli O157 + 9500 2.16 + +MA +MA + = +HA +HA + = E coli O157
U4 Raw milk RDP Yes +LA +LA +LA E coli O157 + 9546 2.17 + +MA +MA + = +HA +HA + = E coli O157
S1 Raw milk RDP Yes +LA +LA +LA E coli O157 + 10130 2.31 + +MA +MA + = +MA +LA + = E coli O157
S2 Raw milk RDP Yes +LA(2) +LA +LB E coli O157 + 10182 2.32 + +LA +MA + = +MA +MA + = E coli O157
S3 Raw milk RDP Yes +LA(4) +LA +LA E coli O157 + 10239 2.33 + +LA +LA + = +MA +LA + = E coli O157
S4 Raw milk RDP Yes +LA +LA +LA E coli O157 + 10121 2.31 + +MA +MA + = +MA +LA + = E coli O157
 Raw milk products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 24 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Final Vidas ECPT Plating ICE Direct plating
Code Sample Cat. CA Identification Identification
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID result RFV VT Résultat CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AG1 Roquefort RDP No Ø Ø Ø -LE -LE -ME / - -3 0.00 - - = - = /
AG2 Selles sur Cher AOP cheese RDP No Ø Ø Ø -ME -ME -ME / - 4 0.00 - - = - = /
AG3 Camembert cheese of Normandy AOP RDP No -LE -LE -ME -ME -ME -HE / - -3 0.00 - - = - = /
AG4 Raw milk cheese Chevrot RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AG5 Raw milk cheese Comté RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AG6 Roquefort RDP No Ø Ø Ø Ø Ø -ME / - -3 0.00 - - = - = /
AG7 Raw milk Neufchâtel RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AG8 Camembert cheese RDP No -LE -LE -ME -LE -LE -ME / - -3 0.00 - - = - = /
AG9 Raw milk cheese Comté RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AG10 St Nectaire farmer RDP No Ø Ø -ME -ME -ME -ME / - -3 0.00 - - = - = /
AG11 Raw milk RDP No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
AG12 Raw milk RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AH1 Munster AOP farmer RDP Yes +LA +LA +MB E coli O157 + 9685 2.16 + +MA +MB + = +MB +MB + = E coli O157
AH2 Heart of Neufchâtel raw milk cheese RDP Yes +LA +LA +MB E coli O157 + 9947 2.21 + +MA +MB + = +MB +MB + = E coli O157
AH3 Ossau Iraty AOP RDP Yes +MA +MA +MA E coli O157 + 10214 2.27 + +MA +MB + = +MB +MA + = E coli O157
AH4 Roquefort RDP Yes +MA +MA +MA E coli O157 + 9630 2.14 + +MA +MA + = +MA +MA + = E coli O157
AH5 Roquefort RDP Yes Ø Ø Ø Ø Ø Ø / - -2 0.00 - Ø Ø - = / / - = /
AH6 Raw milk cheese Comté RDP Yes +LA +LA +LA E coli O157 + 9996 2.23 + +MA +HA + = +MA +MA + = E coli O157
AH7 Saint Félicien RDP Yes +MA +MA +MB E coli O157 + 10002 2.23 + +MA +MB + = +MA +HB + = E coli O157
AH8 Brie de Meaux cheese AOP RDP Yes +LA +LA +LB E coli O157 + 10547 2.35 + +HA +HA + = +HA +HA + = E coli O157
AH9 Roquefort black Limestone plateau RDP Yes Ø +MA -ME Ø +HA -HE E coli O157 + 10028 2.23 + Ø -LA + = +LA -MA + = E coli O157
AH10 Munster AOP farmer RDP Yes +LA +LA -MD E coli O157 + 7799 1.74 + -LE -MA + = +HB -MB + = E coli O157
AH11 Camembert cheese of Normandy AOP RDP Yes +LA +LA -MD E coli O157 + 7410 1.65 + Ø -MB + = +MC -MC + = E coli O157
AH12 Raw milk RDP Yes Ø +MB -ME Ø +HA -ME E coli O157 + 9968 2.22 + Ø -LB + = Ø -MB + = E coli O157
AI1 Reblochon RDP Yes +MB +MB +HB E coli O157 + 8633 1.87 + +MC +HC + = +LB +MC + = E coli O157
AI2 Raw milk cheese Comté RDP Yes +MA +MA +MA E coli O157 + 11718 2.55 + +HA +HA + = +MB +MB + = E coli O157
AI3 Raw milk cheese Comté RDP Yes +MA +MA +MA E coli O157 + 11843 2.57 + +HA +HA + = +HA +MA + = E coli O157
AI4 Roquefort RDP Yes +MA +MA +MA E coli O157 + 11862 2.58 + +HA +HA + = +MA +HA + = E coli O157
AI5 Camembert cheese RDP Yes +MB +MB +HB E coli O157 + 33 0.00 - +LC +MC - FN +LC -ME - FN /
AI6 Saint Félicien RDP Yes +HA +HA +HB E coli O157 + 12189 2.65 + +HA +HB + = +HA +HB + = E coli O157
AJ1 Camembert cheese of Normandy AOP RDP Yes +LB +LB +MC E coli O157 + 295 0.06 + -LE (1) +LD + = +MC +MD + = E coli O157
AJ2 Munster AOP farmer RDP Yes +MB +MB +MB E coli O157 + 8032 1.74 + +LB +LB + = +HB +MB + = E coli O157
AJ3 Brie de Meaux cheese AOC RDP Yes +LA +LA +LA E coli O157 + 10909 2.37 + +LA +MB + = +MA +MB + = E coli O157
AJ4 Reblochon farmer AOP RDP Yes +LB +LB +MB E coli O157 + 9371 2.03 + +LB +MB + = +MC +MC + = E coli O157
AJ5 Brie de Meaux cheese RDP Yes +LA +LB +LB E coli O157 + 11959 2.60 + +MA +MA + = +HA +HB + = E coli O157
AJ6 Reblochon of Savoy RDP Yes +LB +LB +MB E coli O157 + 220 0.04 + -LE (1) -LE - FN (FP) -HE -HE - FN (FP) /
AJ7 Brie de Meaux cheese AOP St Faron RDP Yes +LA +LA +MA E coli O157 + 11305 2.46 + +MA +MB + = +HB +HB + = E coli O157
AJ8 Roquefort RDP Yes +LA +LA +MA E coli O157 + 11434 2.48 + +LA +LB + = +HA +HB + = E coli O157
AJ9 Époisses cheese RDP No Ø Ø Ø Ø Ø -LE / - -3 0.00 - / / - = / / - = /
AJ10 Époisses cheese RDP No Ø Ø Ø -LE -LE -LE / - -3 0.00 - / / - = / / - = /
AK1 Raw milk cheese grated Comté RDP Yes +MA +MA +MA E coli O157 + 11477 2.49 + +HA +HB + = +MA +HA + = E coli O157
AK2 Fruity reblochon RDP Yes +MB +MB +HB E coli O157 + 1837 0.39 + +MA +HB + = +MB +HB + = E coli O157
AK3 Abundance RDP Yes +MA +MA +MA E coli O157 + 11417 2.48 + +HA +HB + = +MA +MA + = E coli O157
AK4 Tomme cheese of Savoy RDP Yes +MB +MB +MB E coli O157 + 9223 2.00 + +MB +HB + = +MB +HB + = E coli O157
AK5 Reblochon of Savoy RDP Yes +MB +MB +MB E coli O157 + 8044 1.75 + +HC +HB + = +MB +MB + = E coli O157
AK6 Reblochon of Savoy RDP Yes +MB +MB +MB* E coli O157 + 1432 0.31 + +HC +HB + = +MC +MB + = E coli O157
AK7 Neufchâtel in the unpasteurized milk RDP Yes +MA +MA +MB E coli O157 + 11528 2.50 + +HA +HB + = +HA +HA + = E coli O157
AK8 Livarot RDP Yes +LA +LA +MB E coli O157 + 11726 2.55 + +HA +HB + = +HA +HA + = E coli O157
AK9 Brie de Meaux cheese RDP Yes +LA (1) +LA (1) +LC E coli O157 + 11512 2.50 + +HA +HB + = +HA +HA + = E coli O157
AK10 Brie de Meaux cheese RDP Yes +MA +MA +MB E coli O157 + 11731 2.55 + +MB +HB + = +HB +HB + = E coli O157
Q11 Raw milk RDP No Ø Ø Ø Ø Ø -LE / - -3 0.00 - / / - = / / - = /
Q12 Raw milk RDP No Ø Ø Ø Ø Ø -ME / - -2 0.00 - / / - = / / - = /
Q13 Raw milk RDP No Ø Ø Ø Ø Ø -ME / - 53 0.01 - / / - = / / - = /
Q14 Raw milk RDP No -LE -LE -LE -ME -ME -ME / - 13 0.00 - / / - = / / - = /
Q15 Raw milk RDP No -LE -LE -LE -ME -ME -ME / - 35 0.00 - / / - = / / - = /
R1 Reblochon RDP No -ME -ME -ME -LE -LE -ME / - -3 0.00 - / / - = / / - = /
R2 Époisses cheese RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - / / - = / / - = /
R3 Saint Nectaire RDP No Ø Ø -ME Ø Ø -ME / - -3 0.00 - / / - = / / - = /
R4 Soumaintrain RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - / / - = / / - = /
R5 Saint Nectaire RDP No -LE -LE -ME -LE -LE -ME / - -3 0.00 - / / - = / / - = /
R6 Raclette RDP No Ø Ø Ø Ø Ø -LE / - -4 0.00 - / / - = / / - = /
R7 Saint Maure RDP No Ø Ø Ø Ø Ø Ø / - -3 0.00 - / / - = / / - = /
R8 Brie RDP No -LE -LE -ME -LE -LE -ME / - -3 0.00 - / / - = / / - = /
R9 Mont d'or RDP No -ME -ME -ME -ME -ME -ME / - -4 0.00 - / / - = / / - = /
R10 Brie de Meaux cheese RDP No Ø Ø Ø Ø Ø -LE(1) / - -3 0.00 - / / - = / / - = /
Q8 Munster RDP No Ø Ø Ø -LE -LE -ME / - 10263 2.31 + Ø -LE - = (FP) +HC -ME + PS E coli O157H7-
T17 Raw milk RDP Yes +MA +MA +MB E coli O157 + 10025 2.28 + +LA +MA + = +HA +MA + = E coli O157
T18 Raw milk RDP Yes +MA +MA +MA E coli O157 + 10223 2.33 + +LA +LA + = +MA +MA + = E coli O157
T20 Raw milk RDP Yes +MB +MB +MB E coli O157 + 9641 2.20 + +LA +LA + = +MA +MA + = E coli O157
T22 Raw milk RDP Yes +MA +MA +MA E coli O157 + 9852 2.24 + +LA +LB + = +MA +MA + = E coli O157
U3 Raw milk RDP Yes +LA +LA +MA E coli O157 + 9311 2.08 + +MA +MA + = +HA +MA + = E coli O157
U4 Raw milk RDP Yes +LA +LA +LA E coli O157 + 9607 2.14 + +MA +MA + = +MA +MA + = E coli O157
S1 Raw milk RDP Yes +LA +LA +LA E coli O157 + 9901 2.26 + +MA +MA + = +MA +LA + = E coli O157
S2 Raw milk RDP Yes +LA(2) +LA +LB E coli O157 + 9925 2.26 + +MA +MA + = +LA +LA + = E coli O157
S3 Raw milk RDP Yes +LA(4) +LA +LA E coli O157 + 10109 2.30 + +MA +MA + = +MA +MA + = E coli O157
S4 Raw milk RDP Yes +LA +LA +LA E coli O157 + 9852 2.24 + +MA +MA + = +MA +MA + = E coli O157
 Raw milk products

EN ISO 16654 standard (#) VIDAS ECPT alternative method 48h (72h) at 4°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Final Vidas ECPT Direct plating
Code Sample Cat. CA Identification Identification
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID result RFV VT Résultat CT-Smac CT-ChromID Result Comparison
AG1 Roquefort RDP No Ø Ø Ø -LE -LE -ME / -
AG2 Selles sur Cher AOP cheese RDP No Ø Ø Ø -ME -ME -ME / -
AG3 Camembert cheese of Normandy AOP RDP No -LE -LE -ME -ME -ME -HE / -
AG4 Raw milk cheese Chevrot RDP No Ø Ø Ø Ø Ø Ø / -
AG5 Raw milk cheese Comté RDP No Ø Ø Ø Ø Ø Ø / -
AG6 Roquefort RDP No Ø Ø Ø Ø Ø -ME / -
AG7 Raw milk Neufchâtel RDP No Ø Ø Ø Ø Ø Ø / -
AG8 Camembert cheese RDP No -LE -LE -ME -LE -LE -ME / -
AG9 Raw milk cheese Comté RDP No Ø Ø Ø Ø Ø Ø / -
AG10 St Nectaire farmer RDP No Ø Ø -ME -ME -ME -ME / -
AG11 Raw milk RDP No Ø Ø Ø Ø Ø Ø / -
AG12 Raw milk RDP No Ø Ø Ø Ø Ø Ø / -
AH1 Munster AOP farmer RDP Yes +LA +LA +MB E coli O157 + 10858 2.36 + +HC +MC + = E coli O157
AH2 Heart of Neufchâtel raw milk cheese RDP Yes +LA +LA +MB E coli O157 + 11201 2.43 + +MB +MB + = E coli O157
AH3 Ossau Iraty AOP RDP Yes +MA +MA +MA E coli O157 + 11633 2.53 + +HA +HA + = E coli O157
AH4 Roquefort RDP Yes +MA +MA +MA E coli O157 + 11570 2.51 + +HA +HA + = E coli O157
AH5 Roquefort RDP Yes Ø Ø Ø Ø Ø Ø / - 38 0.00 - / / - = /
AH6 Raw milk cheese Comté RDP Yes +LA +LA +LA E coli O157 + 11655 2.53 + +HA +HA + = E coli O157
AH7 Saint Félicien RDP Yes +MA +MA +MB E coli O157 + 12063 2.62 + +HA +HB + = E coli O157
AH8 Brie de Meaux cheese AOP RDP Yes +LA +LA +LB E coli O157 + 11275 2.45 + +HA +MB + = E coli O157
AH9 Roquefort black Limestone plateau RDP Yes Ø +MA -ME Ø +HA -HE E coli O157 + 10351 2.25 + +LA -MA + = E coli O157
AH10 Munster AOP farmer RDP Yes +LA +LA -MD E coli O157 + 8959 1.95 + +HB -MB + = E coli O157
AH11 Camembert cheese of Normandy AOP RDP Yes +LA +LA -MD E coli O157 + 7618 1.65 + +MC -MC + = E coli O157
AH12 Raw milk RDP Yes Ø +MB -ME Ø +HA -ME E coli O157 + 10576 2.30 + +HB -MB + = E coli O157
AI1 Reblochon RDP Yes +MB +MB +HB E coli O157 + 8393 1.82 + -ME +MC + = E coli O157
AI2 Raw milk cheese Comté RDP Yes +MA +MA +MA E coli O157 + 11452 2.49 + +HA +HA + = E coli O157
AI3 Raw milk cheese Comté RDP Yes +MA +MA +MA E coli O157 + 11527 2.50 + +HA +HA + = E coli O157
AI4 Roquefort RDP Yes +MA +MA +MA E coli O157 + 11693 2.54 + +HA +HA + = E coli O157
AI5 Camembert cheese RDP Yes +MB +MB +HB E coli O157 + 117 0.02 - -LE -ME - FN /
AI6 Saint Félicien RDP Yes +HA +HA +HB E coli O157 + 11903 2.59 + +MA +HB + = E coli O157
AJ1 Camembert cheese of Normandy AOP RDP Yes +LB +LB +MC E coli O157 + 232 0.05 + +LD (1) +MB* + = E coli O157
AJ2 Munster AOP farmer RDP Yes +MB +MB +MB E coli O157 + 3993 0.86 + +MB +MB* + = E coli O157
AJ3 Brie de Meaux cheese AOC RDP Yes +LA +LA +LA E coli O157 + 8394 1.82 + +LA +LB* + = E coli O157
AJ4 Reblochon farmer AOP RDP Yes +LB +LB +MB E coli O157 + 5373 1.16 + +MB +MB* + = E coli O157
AJ5 Brie de Meaux cheese RDP Yes +LA +LB +LB E coli O157 + 11411 2.48 + +MA +MB* + = E coli O157
AJ6 Reblochon of Savoy RDP Yes +LB +LB +MB E coli O157 + 252 0.05 + -HE +HA* + = E coli O157
AJ7 Brie de Meaux cheese AOP St Faron RDP Yes +LA +LA +MA E coli O157 + 10408 2.26 + +MB +MB* + = E coli O157
AJ8 Roquefort RDP Yes +LA +LA +MA E coli O157 + 11481 2.49 + +MB +MB* + = E coli O157
AJ9 Époisses cheese RDP No Ø Ø Ø Ø Ø -LE / -
AJ10 Époisses cheese RDP No Ø Ø Ø -LE -LE -LE / -
AK1 Raw milk cheese grated Comté RDP Yes +MA +MA +MA E coli O157 + 11028 2.40 + +MA +HA + = E coli O157
AK2 Fruity reblochon RDP Yes +MB +MB +HB E coli O157 + 803 0.17 + +MB +MB + = E coli O157
AK3 Abundance RDP Yes +MA +MA +MA E coli O157 + 11274 2.45 + +MA +MB + = E coli O157
AK4 Tomme cheese of Savoy RDP Yes +MB +MB +MB E coli O157 + 5037 1.09 + +LB +MB + = E coli O157
AK5 Reblochon of Savoy RDP Yes +MB +MB +MB E coli O157 + 3850 0.83 + +LB +MB + = E coli O157
AK6 Reblochon of Savoy RDP Yes +MB +MB +MB* E coli O157 + 699 0.15 + +MD +MD + = E coli O157
AK7 Neufchâtel in the unpasteurized milk RDP Yes +MA +MA +MB E coli O157 + 10858 2.36 + +MA +MB + = E coli O157
AK8 Livarot RDP Yes +LA +LA +MB E coli O157 + 11177 2.43 + +MA +MA + = E coli O157
AK9 Brie de Meaux cheese RDP Yes +LA (1) +LA (1) +LC E coli O157 + 11134 2.42 + +MA +MB + = E coli O157
AK10 Brie de Meaux cheese RDP Yes +MA +MA +MB E coli O157 + 11350 2.47 + +MB +MB + = E coli O157
Q11 Raw milk RDP No Ø Ø Ø Ø Ø -LE / -
Q12 Raw milk RDP No Ø Ø Ø Ø Ø -ME / -
Q13 Raw milk RDP No Ø Ø Ø Ø Ø -ME / -
Q14 Raw milk RDP No -LE -LE -LE -ME -ME -ME / -
Q15 Raw milk RDP No -LE -LE -LE -ME -ME -ME / -
R1 Reblochon RDP No -ME -ME -ME -LE -LE -ME / -
R2 Époisses cheese RDP No Ø Ø Ø Ø Ø Ø / -
R3 Saint Nectaire RDP No Ø Ø -ME Ø Ø -ME / -
R4 Soumaintrain RDP No Ø Ø Ø Ø Ø Ø / -
R5 Saint Nectaire RDP No -LE -LE -ME -LE -LE -ME / -
R6 Raclette RDP No Ø Ø Ø Ø Ø -LE / -
R7 Saint Maure RDP No Ø Ø Ø Ø Ø Ø / -
R8 Brie RDP No -LE -LE -ME -LE -LE -ME / -
R9 Mont d'or RDP No -ME -ME -ME -ME -ME -ME / -
R10 Brie de Meaux cheese RDP No Ø Ø Ø Ø Ø -LE(1) / -
Q8 Munster RDP No Ø Ø Ø -LE -LE -ME / - 9600 2.19 + +HB -ME + PS E coli O157
T17 Raw milk RDP Yes +MA +MA +MB E coli O157 + 10084 2.25 + +LA +LA + = E coli O157
T18 Raw milk RDP Yes +MA +MA +MA E coli O157 + 9825 2.19 + +MA +MA + = E coli O157
T20 Raw milk RDP Yes +MB +MB +MB E coli O157 + 9746 2.17 + +LA +LA + = E coli O157
T22 Raw milk RDP Yes +MA +MA +MA E coli O157 + 10303 2.30 + +LA +LA + = E coli O157
U3 Raw milk RDP Yes +LA +LA +MA E coli O157 + 10571 2.36 + +MA +MA + = E coli O157
U4 Raw milk RDP Yes +LA +LA +LA E coli O157 + 10441 2.33 + +HA +MA + = E coli O157
S1 Raw milk RDP Yes +LA +LA +LA E coli O157 + 9785 2.23 + +LA +LA + = E coli O157
S2 Raw milk RDP Yes +LA(2) +LA +LB E coli O157 + 9810 2.24 + +LA +LA + = E coli O157
S3 Raw milk RDP Yes +LA(4) +LA +LA E coli O157 + 9977 2.27 + +LA +LA + = E coli O157
S4 Raw milk RDP Yes +LA +LA +LA E coli O157 + 9967 2.27 + +MA +LA + = E coli O157
 Raw vegetables

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 8 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Vidas ECPT Plating ICE Direct plating
Final
Code Nature du produit Cat. CA Identification Identification
result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac ChromID Result 8h Comparison 8h CT-Smac CT-ChromID Result 8h Comparison 8h

O1 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 10079 2.46 + +LA +LA + = +LA +LA + = E coli O157
O2 Lettuce heart RV Yes +LA +LA +LA E coli O157 + 3977 0.97 + Ø Ø - FN(FP) +LA(1) +LB(3) + = E coli O157
O3 Crunchy plate RV Yes +LA +LA +LA E coli O157 + 9874 2.41 + +LA(2) +LA + = +LA +LA + = E coli O157
O4 Red cabbage RV Yes +LA +LA +LA E coli O157 + 9820 2.40 + +LA(1) +LA(1) + = +LA +LA + = E coli O157
O6 Lamb's lettuce RV Yes -LE -LE +LB +LB(2) +LA +LA E coli O157 + 1978 0.48 + Ø Ø - FN(FP) Ø Ø - FN (FP) E coli O157
O7 Lettuce heart RV Yes Ø Ø Ø +LA +LA +LA E coli O157 + 9660 2.36 + Ø Ø - FN(FP) +LA +LB + = E coli O157
O8 Crunchy plate RV Yes +LB +LB +LB E coli O157 + 9303 2.27 + +LA(2) +LA + = +LA +LA + = E coli O157
O9 Red cabbage RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
O10 Grated carrot RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
V1 Mangetout peas RV Yes +MA +MA +MA E coli O157 + 9886 2.17 + +LA(1) +LA(2) + = +LB +LB + = E coli O157
V2 Mushrooms RV Yes +MA +MB +MB E coli O157 + 10449 2.29 + +LA +LA + = +MB +LB + = E coli O157
V3 French beans RV Yes +MA +MA +MA E coli O157 + 10281 2.25 + +LA +LA(3) + = +LB +LB + = E coli O157
V4 Cabbages flower RV Yes +LA +LA +LA E coli O157 + 9782 2.14 + +LA +LA + = +LA +LB + = E coli O157
V5 Mangetout peas RV Yes +MA +MA +MA E coli O157 + 10031 2.20 + +LA +LA + = +LB +LB + = E coli O157
V6 Mushrooms RV Yes +MA +MA +MA E coli O157 + 10489 2.30 + +LA +LA + = +MB +LB + = E coli O157
V7 French beans RV Yes +MA +MA +MB E coli O157 + 10091 2.21 + +LA(4) +LA + = +LB +LB + = E coli O157
V8 Cabbages flower RV Yes +MA +MA +MA E coli O157 + 9289 2.03 + +LA +LA + = +LA +LB + = E coli O157
V9 French beans RV Yes +MA +MA +MB E coli O157 + 9634 2.11 + +LA +LB + = +LB +LB + = E coli O157
V10 Cabbages flower RV Yes +LA +LA +LA E coli O157 + 9305 2.04 + +LA +LA + = +LA +LB + = E coli O157
V11 Broccolis RV Yes +MA +MA +MA E coli O157 + 9881 2.16 + +LA +LA + = +MA +LA + = E coli O157
V12 Grated carrot RV Yes +MA +MA +MA E coli O157 + 10176 2.23 + Ø +LC + = +LB +LB + = E coli O157
V13 Cabbage flower RV No Ø Ø Ø Ø Ø -LE / - -4 0.00 - - = /
V14 Broccolis RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
V15 Grated carrot RV No -LE -LE -LE -LE -LE -LE / - -4 0.00 - - = - = /
W1 Sliced thinly leeks RV No Ø Ø Ø -LE -ME -ME / - -4 0.00 - - = - = /
W2 Sliced thinly white cabbage RV No Ø Ø Ø Ø -ME -ME / - -3 0.00 - - = - = /
W3 Worn celery RV No Ø Ø -LE Ø Ø -ME / - -2 0.00 - - = - = /
W4 Raw vegetables and beets RV No -LE -LE -ME -LE -ME -ME / - -3 0.00 - - = - = /
W5 Colorful of raw vegetables RV No -LE -LE -ME -ME -ME -ME / - -3 0.00 - - = - = /
W6 Shoots of soya RV No -LE -LE -LE -ME -ME -ME / - -4 0.00 - - = - = /
W7 Sliced thinly red cabbage RV No Ø Ø -LE Ø -ME -ME / - -3 0.00 - - = - = /
W8 Mushrooms RV No Ø Ø Ø Ø Ø -ME / - -1 0.00 - - = - = /
W9 Broccolis RV No Ø Ø Ø Ø -ME -ME / - -4 0.00 - - = - = /
W10 French beans RV No -ME -ME -ME -HE -HE -HE / - -3 0.00 - - = - = /
W11 Shoots of soya RV No -LE -LE -LE -ME -ME -ME / - -4 0.00 - - = - = /
W12 Mangetout peas RV No Ø Ø Ø -LE -LE -LE / - 4 0.00 - - = - = /
W13 Sliced thinly red cabbage RV No Ø Ø Ø Ø -LE -LE / - -3 0.00 - - = - = /
W14 Broccolis RV No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
W15 Grated carrot RV No Ø Ø Ø Ø Ø -ME / - -4 0.00 - - = - = /
X1 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 10420 2.26 + +MA +MA + = +MA +LB + = E coli O157
X2 Colorful of lettuce RV Yes +LA +LA +LA E coli O157 + 10687 2.32 + +LA +LB + = +LB +LB + = E coli O157
X3 Sliced thinly white cabbage RV Yes +LA(1) +LA +LA E coli O157 + 8774 1.90 + +LA(3) +LA + = +LA +LA + = E coli O157
X4 Broccolis RV Yes +LA(1) +LA(2) +LA(3) E coli O157 + 2 0.00 - Ø Ø - FN Ø Ø - FN /
X5 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 10662 2.31 + +LA +LA + = +MB +LB + = E coli O157
X6 Colorful of lettuce RV Yes +LA +LA +LA E coli O157 + 10957 2.38 + +LA +MB + = +MB +MB + = E coli O157
X7 Lamb's lettuce RV No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = / / - = /
X8 Colorful of lettuce RV No Ø Ø Ø Ø -ME -ME / - -3 0.00 - - = / / - = /
X9 Sliced thinly white cabbage RV No Ø Ø Ø Ø -LE -LE / - -3 0.00 - - = / / - = /
X10 Broccolis RV No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = / / - = /
Z1 Lamb's lettuce RV Yes +MA +MA +MA E coli O157 + 9932 2.54 + Ø +LA(1) + = +LA +LB + = E coli O157
Z2 Rocket RV Yes +MA +MA +MA E coli O157 + 10039 2.57 + Ø Ø - FN(FP) +LB +LB + = E coli O157
Z3 Rocket RV Yes +MA +MA +MA E coli O157 + 9781 2.51 + Ø +LA(1) + = +LB +LB + = E coli O157
Z4 Lettuce iceberg RV Yes +LA +LA +LA E coli O157 + 10113 2.29 + +LA(2) +LA(5) + = +LA +LA + = E coli O157
Z5 Cherry tomatoes RV Yes +LA +LA +MA E coli O157 + 8102 2.08 + Ø +LB + = +LB +LB + = E coli O157
Z6 Lamb's lettuce RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
Z7 Rocket RV No Ø Ø Ø Ø Ø -LE / - -5 0.00 - - = - = /
Z8 Lettuce iceberg RV No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
Z9 Cherry tomatoes RV No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
Z10 Sliced thinly red cabbage RV No Ø Ø Ø Ø -LE -LE / - -4 0.00 - - = - = /
Z11 Sliced thinly white cabbage RV No Ø Ø Ø Ø Ø -LE / - -3 0.00 - - = - = /
Z12 Sliced thinly mushrooms RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
 Raw vegetables

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 24 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Vidas ECPT Plating ICE Direct plating
Final
Code Nature du produit Cat. CA Identification Identification
result Final
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac ChromID Comparison CT-Smac CT-ChromID Result Comparison
result
O1 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 9961 2.43 + +MA +HA + = +MA +MA + = E coli O157
O2 Lettuce heart RV Yes +LA +LA +LA E coli O157 + 10132 2.47 + +MA +HA + = +HA +HA + = E coli O157
O3 Crunchy plate RV Yes +LA +LA +LA E coli O157 + 10038 2.45 + +MA +MA + = +HA +HA + = E coli O157
O4 Red cabbage RV Yes +LA +LA +LA E coli O157 + 10202 2.49 + +MA +HA + = +MA +MA + = E coli O157
O6 Lamb's lettuce RV Yes -LE -LE +LB +LB(2) +LA +LA E coli O157 + 9907 2.42 + +MB +MA + = +MB +MA + = E coli O157
O7 Lettuce heart RV Yes Ø Ø Ø +LA +LA +LA E coli O157 + 9818 2.40 + +MA +MA + = +MA +HA + = E coli O157
O8 Crunchy plate RV Yes +LB +LB +LB E coli O157 + 9652 2.35 + +MA +HA + = +MA +HA + = E coli O157
O9 Red cabbage RV No Ø Ø Ø Ø Ø Ø / - -5 0.00 - - = - = /
O10 Grated carrot RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
V1 Mangetout peas RV Yes +MA +MA +MA E coli O157 + 9639 2.11 + +MA +MB + = +MB +MA + = E coli O157
V2 Mushrooms RV Yes +MA +MB +MB E coli O157 + 10260 2.25 + +MB +MB + = +HB +HB + = E coli O157
V3 French beans RV Yes +MA +MA +MA E coli O157 + 9912 2.17 + +MB +MB + = +MB +HB + = E coli O157
V4 Cabbages flower RV Yes +LA +LA +LA E coli O157 + 9946 2.18 + +HA +HA + = +HA +HA + = E coli O157
V5 Mangetout peas RV Yes +MA +MA +MA E coli O157 + 9759 2.14 + +MA +MA + = +MB +MB + = E coli O157
V6 Mushrooms RV Yes +MA +MA +MA E coli O157 + 10525 2.31 + +MB +MB + = +MB +HB + = E coli O157
V7 French beans RV Yes +MA +MA +MB E coli O157 + 9691 2.12 + +MA +MB + = +MA +MA + = E coli O157
V8 Cabbages flower RV Yes +MA +MA +MA E coli O157 + 9838 2.16 + +HA +HA + = +HA +MA + = E coli O157
V9 French beans RV Yes +MA +MA +MB E coli O157 + 9429 2.07 + +MA +MB + = +MA +MB + = E coli O157
V10 Cabbages flower RV Yes +LA +LA +LA E coli O157 + 9879 2.16 + +MA +HA + = +MA +HA + = E coli O157
V11 Broccolis RV Yes +MA +MA +MA E coli O157 + 10084 2.21 + +MA +HA + = +MA +HA + = E coli O157
V12 Grated carrot RV Yes +MA +MA +MA E coli O157 + 9602 2.10 + +MA +MB + = +MB +MB + = E coli O157
V13 Cabbage flower RV No Ø Ø Ø Ø Ø -LE / - -4 0.00 - - = - = /
V14 Broccolis RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
V15 Grated carrot RV No -LE -LE -LE -LE -LE -LE / - -4 0.00 - - = - = /
W1 Sliced thinly leeks RV No Ø Ø Ø -LE -ME -ME / - -4 0.00 - - = - = /
W2 Sliced thinly white cabbage RV No Ø Ø Ø Ø -ME -ME / - -3 0.00 - - = - = /
W3 Worn celery RV No Ø Ø -LE Ø Ø -ME / - -1 0.00 - - = - = /
W4 Raw vegetables and beets RV No -LE -LE -ME -LE -ME -ME / - -2 0.00 - - = - = /
W5 Colorful of raw vegetables RV No -LE -LE -ME -ME -ME -ME / - -2 0.00 - - = - = /
W6 Shoots of soya RV No -LE -LE -LE -ME -ME -ME / - -3 0.00 - - = - = /
W7 Sliced thinly red cabbage RV No Ø Ø -LE Ø -ME -ME / - -3 0.00 - - = - = /
W8 Mushrooms RV No Ø Ø Ø Ø Ø -ME / - -2 0.00 - - = - = /
W9 Broccolis RV No Ø Ø Ø Ø -ME -ME / - -3 0.00 - - = - = /
W10 French beans RV No -ME -ME -ME -HE -HE -HE / - -4 0.00 - - = - = /
W11 Shoots of soya RV No -LE -LE -LE -ME -ME -ME / - -4 0.00 - - = - = /
W12 Mangetout peas RV No Ø Ø Ø -LE -LE -LE / - -3 0.00 - - = - = /
W13 Sliced thinly red cabbage RV No Ø Ø Ø Ø -LE -LE / - -3 0.00 - - = - = /
W14 Broccolis RV No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
W15 Grated carrot RV No Ø Ø Ø Ø Ø -ME / - -3 0.00 - - = - = /
X1 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 9651 2.09 + +HA +HA + = +MA +MA + = E coli O157
X2 Colorful of lettuce RV Yes +LA +LA +LA E coli O157 + 9898 2.15 + +MA +HB + = +MA +MB + = E coli O157
X3 Sliced thinly white cabbage RV Yes +LA(1) +LA +LA E coli O157 + 9359 2.03 + +MA +HA + = +MA +MB + = E coli O157
X4 Broccolis RV Yes +LA(1) +LA(2) +LA(3) E coli O157 + 9767 2.12 + +MA +HA + = +MA +MA + = E coli O157
X5 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 9949 2.16 + +MA +HA + = +HA +HA + = E coli O157
X6 Colorful of lettuce RV Yes +LA +LA +LA E coli O157 + 9810 2.13 + +MA +HB + = +HB +HB + = E coli O157
X7 Lamb's lettuce RV No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
X8 Colorful of lettuce RV No Ø Ø Ø Ø -ME -ME / - -2 0.00 - - = - = /
X9 Sliced thinly white cabbage RV No Ø Ø Ø Ø -LE -LE / - -3 0.00 - - = - = /
X10 Broccolis RV No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
Z1 Lamb's lettuce RV Yes +MA +MA +MA E coli O157 + 9602 2.46 + +MA +MA + = +MA +MA + = E coli O157
Z2 Rocket RV Yes +MA +MA +MA E coli O157 + 9676 2.48 + +MB +MB + = +MA +MA + = E coli O157
Z3 Rocket RV Yes +MA +MA +MA E coli O157 + 9993 2.56 + +MB +MB + = +MA +MB + = E coli O157
Z4 Lettuce iceberg RV Yes +LA +LA +LA E coli O157 + 9792 2.51 + +MA +MB + = +MA +MA + = E coli O157
Z5 Cherry tomatoes RV Yes +LA +LA +MA E coli O157 + 9231 2.36 + +MB +MB + = +MB +LB + = E coli O157
Z6 Lamb's lettuce RV No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
Z7 Rocket RV No Ø Ø Ø Ø Ø -LE / - -4 0.00 - - = - = /
Z8 Lettuce iceberg RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
Z9 Cherry tomatoes RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
Z10 Sliced thinly red cabbage RV No Ø Ø Ø Ø -LE -LE / - -4 0.00 - - = - = /
Z11 Sliced thinly white cabbage RV No Ø Ø Ø Ø Ø -LE / - -5 0.00 - - = - = /
Z12 Sliced thinly mushrooms RV No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
 Raw vegetables

EN ISO 16654 standard (#) VIDAS ECPT alternative method 48h à 4°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Vidas ECPT Direct plating
Final
Code Nature du produit Cat. CA Identification Identification Comparison
result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac CT-ChromID Result

O1 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 +

O2 Lettuce heart RV Yes +LA +LA +LA E coli O157 +
O3 Crunchy plate RV Yes +LA +LA +LA E coli O157 +
O4 Red cabbage RV Yes +LA +LA +LA E coli O157 +
O6 Lamb's lettuce RV Yes -LE -LE +LB +LB(2) +LA +LA E coli O157 +
O7 Lettuce heart RV Yes Ø Ø Ø +LA +LA +LA E coli O157 +
O8 Crunchy plate RV Yes +LB +LB +LB E coli O157 +
O9 Red cabbage RV No Ø Ø Ø Ø Ø Ø / -
O10 Grated carrot RV No Ø Ø Ø Ø Ø Ø / -
V1 Mangetout peas RV Yes +MA +MA +MA E coli O157 + 991 2.17 + +MB +LB + E coli O157 =
V2 Mushrooms RV Yes +MA +MB +MB E coli O157 + 10143 2.22 + +MB +MB + E coli O157 =
V3 French beans RV Yes +MA +MA +MA E coli O157 + 10120 2.22 + +MB +MB + E coli O157 =
V4 Cabbages flower RV Yes +LA +LA +LA E coli O157 + 9568 2.10 + +LB +LB + E coli O157 =
V5 Mangetout peas RV Yes +MA +MA +MA E coli O157 + 10143 2.22 + +LC +LB + E coli O157 =
V6 Mushrooms RV Yes +MA +MA +MA E coli O157 + 10155 2.22 + +MB +MB + E coli O157 =
V7 French beans RV Yes +MA +MA +MB E coli O157 + 9606 2.10 + +LB +LB + E coli O157 =
V8 Cabbages flower RV Yes +MA +MA +MA E coli O157 + 9230 2.02 + +LA +LB + E coli O157 =
V9 French beans RV Yes +MA +MA +MB E coli O157 + 9195 2.01 + +MB +MB + E coli O157 =
V10 Cabbages flower RV Yes +LA +LA +LA E coli O157 + 9328 2.04 + +LA +MB + E coli O157 =
V11 Broccolis RV Yes +MA +MA +MA E coli O157 + 9003 1.97 + +LA +LB + E coli O157 =
V12 Grated carrot RV Yes +MA +MA +MA E coli O157 + 9542 2.09 + +LB +LB + E coli O157 =
V13 Cabbage flower RV No Ø Ø Ø Ø Ø -LE / -
V14 Broccolis RV No Ø Ø Ø Ø Ø Ø / -
V15 Grated carrot RV No -LE -LE -LE -LE -LE -LE / -
W1 Sliced thinly leeks RV No Ø Ø Ø -LE -ME -ME / -
W2 Sliced thinly white cabbage RV No Ø Ø Ø Ø -ME -ME / -
W3 Worn celery RV No Ø Ø -LE Ø Ø -ME / -
W4 Raw vegetables and beets RV No -LE -LE -ME -LE -ME -ME / -
W5 Colorful of raw vegetables RV No -LE -LE -ME -ME -ME -ME / -
W6 Shoots of soya RV No -LE -LE -LE -ME -ME -ME / -
W7 Sliced thinly red cabbage RV No Ø Ø -LE Ø -ME -ME / -
W8 Mushrooms RV No Ø Ø Ø Ø Ø -ME / -
W9 Broccolis RV No Ø Ø Ø Ø -ME -ME / -
W10 French beans RV No -ME -ME -ME -HE -HE -HE / -
W11 Shoots of soya RV No -LE -LE -LE -ME -ME -ME / -
W12 Mangetout peas RV No Ø Ø Ø -LE -LE -LE / -
W13 Sliced thinly red cabbage RV No Ø Ø Ø Ø -LE -LE / -
W14 Broccolis RV No Ø Ø Ø Ø Ø Ø / -
W15 Grated carrot RV No Ø Ø Ø Ø Ø -ME / -
X1 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 9502 2.06 + +MA +MA + E coli O157 =
X2 Colorful of lettuce RV Yes +LA +LA +LA E coli O157 + 9325 2.02 + +MA +MB + E coli O157 =
X3 Sliced thinly white cabbage RV Yes +LA(1) +LA +LA E coli O157 + 9003 1.97 + +MA +MB + E coli O157 =
X4 Broccolis RV Yes +LA(1) +LA(2) +LA(3) E coli O157 + 9267 2.01 + +MA +MA + E coli O157 =
X5 Lamb's lettuce RV Yes +LA +LA +LA E coli O157 + 9851 2.13 + +HA +HA + E coli O157 =
X6 Colorful of lettuce RV Yes +LA +LA +LA E coli O157 + 9321 2.02 + +HB +HB + E coli O157 =
X7 Lamb's lettuce RV No Ø Ø Ø Ø Ø Ø / -
X8 Colorful of lettuce RV No Ø Ø Ø Ø -ME -ME / -
X9 Sliced thinly white cabbage RV No Ø Ø Ø Ø -LE -LE / -
X10 Broccolis RV No Ø Ø Ø Ø Ø Ø / -
Z1 Lamb's lettuce RV Yes +MA +MA +MA E coli O157 + 9826 2.52 + +LB +LB + E coli O157 =
Z2 Rocket RV Yes +MA +MA +MA E coli O157 + 10055 2.58 + +LB +LB + E coli O157 =
Z3 Rocket RV Yes +MA +MA +MA E coli O157 + 10042 2.57 + +MB +LB + E coli O157 =
Z4 Lettuce iceberg RV Yes +LA +LA +LA E coli O157 + 9813 2.51 + +MB +MB + E coli O157 =
Z5 Cherry tomatoes RV Yes +LA +LA +MA E coli O157 + 8959 2.30 + +MB +MB + E coli O157 =
Z6 Lamb's lettuce RV No Ø Ø Ø Ø Ø Ø / -
Z7 Rocket RV No Ø Ø Ø Ø Ø -LE / -
Z8 Lettuce iceberg RV No Ø Ø Ø Ø Ø Ø / -
Z9 Cherry tomatoes RV No Ø Ø Ø Ø Ø Ø / -
Z10 Sliced thinly red cabbage RV No Ø Ø Ø Ø -LE -LE / -
Z11 Sliced thinly white cabbage RV No Ø Ø Ø Ø Ø -LE / -
Z12 Sliced thinly mushrooms RV No Ø Ø Ø Ø Ø Ø / -
 Environment samples

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 15 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Final Vidas ECPT Plating ICE Direct plating
Code Nature du produit Cat. CA Identification Identification
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID result RFV VT Result CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AL1 Residues stand caterer ENV3 Yes +LB +LB +LB E coli O157 + 7953 1.73 + +MB +MB + = +MB +MB + = E coli O157
AL2 Residues stand cheese ENV3 Yes +LA +LA +LA E coli O157 + 11435 2.49 + +HA +HA + = +MA +MA + = E coli O157
AL3 Residues caterer (meat) ENV3 Yes +MA +MA +MA E coli O157 + 11549 2.51 + +HA +HB + = +HA +HA + = E coli O157
AL4 Residues cut slaughterhouse ENV3 Yes +LA +LB +LB E coli O157 + 11365 2.47 + +HA +HB + = +HA +HA + = E coli O157
AL5 Residues stand delicatessen ENV3 Yes +LA +LB +LB E coli O157 + 11730 2.55 + +HA +HA + = +HA +HA + = E coli O157
AL6 Residues stand caterer (sauce) ENV3 Yes +LA +LA +LA E coli O157 + 11886 2.59 + +HA +HA + = +HA +HA + = E coli O157
AL7 Residues cut delicatessen ENV3 Yes +MA +MA +MA E coli O157 + 11742 2.56 + +HA +HA + = +MA +MA + = E coli O157
AL8 Residues stand cheese ENV3 Yes +LA +MA +MA E coli O157 + 11716 2.55 + +HA +HA + = +HA +HA + = E coli O157
AL9 Surface board in cut ENV2 Yes Ø -LE -LE -LE -ME -ME / - 127 0.02 - - = - = /
AL10 Work plan slaughterhouse ENV2 Yes -ME -ME -ME -ME -ME -ME / - 21 0.00 - - = - = /
AL11 Table cooks ENV2 Yes -LE (1) -LE -LE -ME -ME -ME / - 15 0.00 - - = - = /
AL12 Wall interns refrigerator ENV2 Yes Ø Ø -LE (3) Ø -ME -ME / - 2 0.00 - - = - = /
AM1 Water of network ENV1 Yes Ø Ø Ø Ø Ø Ø / - 0 0.00 - - = - = /
AM2 Water of network ENV1 Yes Ø Ø Ø +MA +MA +MA E coli O157 + 11616 2.53 + +LA +LA + = +MA +MA + = E coli O157
AM3 Ice-cold water ENV1 Yes +LA(2) Ø +LA(1) +MA +MA +MA E coli O157 + 11827 2.57 + +LA +LA + = +MA +MA + = E coli O157
AM4 Water of process ENV1 Yes Ø Ø +MA +MA +MA +MA E coli O157 + 12040 2.62 + +LA +LA + = +LA +MA + = E coli O157
AM5 Ice-cold water ENV1 Yes +LA(2) +MA +MA E coli O157 + 11923 2.60 + +LA +LA + = +MA +MA + = E coli O157
AM6 Ice-cold water ENV1 Yes +MA +MA +MA E coli O157 + 12076 2.63 + +LA +LA + = +LA +MA + = E coli O157
AM7 Water of rinsing vegetables ENV1 Yes +LA +MA +MA E coli O157 + 11441 2.49 + +LA +LA + = +MA +MA + = E coli O157
AM8 Siphon water ENV1 Yes Ø Ø Ø Ø Ø +LB(En) / - 52 0.01 - - = - = /
AM9 Water salvage dealer ENV1 Yes Ø Ø +LA +MA +MA +MA E coli O157 + 11330 2.47 + +LA +LB + = +MA +MB + = E coli O157
AM10 Stagnant water ENV1 Yes -ME -ME -ME -ME -ME -ME / - 7 0.00 - - = - = /
AM11 Water distribution ENV1 No Ø Ø Ø -LE -LE -LE / - -3 0.00 - - = - = /
AM12 Water of network ENV1 No Ø Ø Ø Ø Ø Ø / - 6 0.00 - - = - = /
AM13 Ice-cold water ENV1 No Ø Ø Ø -LE -LE -ME / - -2 0.00 - - = - = /
AM14 Water of process ENV1 No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AM15 Ice-cold water ENV1 No Ø Ø Ø -LE* -LE* -ME* / - -3 0.00 - - = - = /
AM16 Ice-cold water ENV1 No Ø Ø Ø -LE* -ME* -ME* / - 2 0.00 - - = - = /
AM17 Water of rinsing vegetables ENV1 No Ø Ø Ø Ø Ø Ø / - 10 0.00 - - = - = /
AM18 Siphon water ENV1 No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AM19 Water salvage dealer ENV1 No -LE (1) -LE (1) -LE (1) -LE* -ME* -ME / - -4 0.00 - - = - = /
AM20 Stagnant water ENV1 No -ME -ME -ME -ME -ME -ME / - 11 0.00 - - = - = /
AN1 Residues workshop delicatessen ENV3 Yes +MA +MB +MB E coli O157 + 11047 2.40 + +HB +HB + = +MA +MB + = E coli O157
AN2 Residues workshop cuts poultry ENV3 Yes +MA +MA +MA E coli O157 + 11016 2.40 + +HA +HB + = +MA +MB + = E coli O157
AN3 Residues workshop preparation sandwich ENV3 No Ø Ø Ø -ME -ME -ME / - -3 0.00 - - = - = /
AN4 Residues stand delicatessen ENV3 No Ø Ø Ø Ø Ø -ME / - -2 0.00 - - = - = /
AN5 Residues plan of cut fishmonger's shop ENV3 No Ø Ø -ME Ø Ø -ME / - -3 0.00 - - = - = /
AN6 Residues stand ready-made meal ENV3 No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
AN7 Residues ready-made meal meat ENV3 No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AN8 Residues workshop pastry ENV3 No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AN9 Residues gastronome ready-made meal ENV3 No Ø Ø -LE(2) -LE -LE -ME / - -4 0.00 - - = - = /
AN10 Residues mixed salad stand ENV3 No -LE (1) -LE -ME -LE -LE -ME / - -2 0.00 - - = - = /
AN11 Residues work plan stand caterer ENV3 No Ø Ø -ME -LE -LE -ME / - -2 0.00 - - = - = /
AN12 Residues déoupe poultry ENV3 No -LE -LE -ME Ø Ø -ME / - -3 0.00 - - = - = /
AN13 Water buzzard ENV1 Yes +MA +MA +MA E coli O157 + 11055 2.41 + +HA +HA + = +MA +MA + = E coli O157
AN14 Water rainy salvage dealer ENV1 Yes +LA +LA +LA E coli O157 + 11111 2.42 + +HA +HB + = +MA +MB + = E coli O157
AN15 Water rinsing vegetables ENV1 Yes +MA +MA +MA E coli O157 + 11071 2.41 + +HA +HB + = +MA +MA + = E coli O157
AN16 Outline kitchen sink ENV2 Yes -ME -HE -HE +MB +MB +MB E coli O157 + 11181 2.43 + +HB +HB + = +MB +MB + = E coli O157
AN17 Tiled wall work plan ENV2 Yes +LA +LA -LE +MA (Ec) +MA (Ec) -ME / - -1 0.00 - - = / / - = /
AN18 Lid trash can workshop butcher's shop ENV2 Yes +LA +LA +LB +MB +MB +MB E coli O157 + 10466 2.28 + +HB +HB + = +MB +MB + = E coli O157
AN19 Stainless work plan caterer ENV2 Yes Ø Ø Ø +MA +MA +MB E coli O157 + 10548 2.30 + +HA +HB + = +MB +MB + = E coli O157
AO1 Lid trash can workshop ENV2 Yes +MA +MA +MA E coli O157 + 11283 2.49 + +MA +MA + = +MA +MA + = E coli O157
AO2 Stainless table workshop before wash ENV2 Yes +MA +MA +MA E coli O157 + 11493 2.54 + +HA +HA + = +MB +MB + = E coli O157
AO3 Wagon evacuation waste ENV2 Yes +MA +MA +MA E coli O157 + 11556 2.56 + +HB +HB + = +MB +MB + = E coli O157
AO4 Line manufacturing workshop n°1 ENV2 Yes +MA +MA +MA E coli O157 + 11566 2.56 + +HB +HB + = +MA +MB + = E coli O157
AO5 Bottom of tank bums around of preparation ENV2 Yes +MA +MA +MA E coli O157 + 11641 2.57 + +HA +HA + = +MA +MA + = E coli O157
AO6 Blade trancheur before wash ENV2 Yes +MA +MA +MA E coli O157 + 11824 2.61 + +HA +HA + = +MA +MA + = E coli O157
AO7 Blade knife before wash ENV2 Yes +MA +MA +MA E coli O157 + 10426 2.30 + +HA +HB + = +MA +MA + = E coli O157
AO8 Ground workshop before wash ENV2 Yes +MA +MA +MA E coli O157 + 10491 2.32 + +HA +HA + = +MA +MA + = E coli O157
AO9 Shelf positive cold room ENV2 No Ø Ø Ø Ø Ø Ø / - 46 0.01 - - = - = /
AO10 Chopping block before wash ENV2 No Ø Ø Ø Ø Ø -ME / - -3 0.00 - - = - = /
AO11 Shower head rinsing légumerie ENV2 No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AO12 Left wall zones white workshop ENV2 Yes +LA(3) +LA +LA E coli O157 + 10998 2.43 + +HA +HA + = +HA +MA + = E coli O157
 Environment samples

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 24 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Final Vidas ECPT Plating ICE Direct plating
Code Nature du produit Cat. CA Identification Identification
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID result RFV VT Result CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AL1 Residues stand caterer ENV3 Yes +LB +LB +LB E coli O157 + 7055 1.53 + +MB +HB + = +HB +HB + = E coli O157
AL2 Residues stand cheese ENV3 Yes +LA +LA +LA E coli O157 + 10924 2.38 + +HA +HA + = +HB +HA + = E coli O157
AL3 Residues caterer (meat) ENV3 Yes +MA +MA +MA E coli O157 + 11128 2.42 + +HA +HA + = +HB +HA + = E coli O157
AL4 Residues cut slaughterhouse ENV3 Yes +LA +LB +LB E coli O157 + 11822 2.57 + +HA +MA + = +HA +HB + = E coli O157
AL5 Residues stand delicatessen ENV3 Yes +LA +LB +LB E coli O157 + 11024 2.40 + +HA +HA + = +MA +HB + = E coli O157
AL6 Residues stand caterer (sauce) ENV3 Yes +LA +LA +LA E coli O157 + 11079 2.41 + +HA +HA + = +HA +MA + = E coli O157
AL7 Residues cut delicatessen ENV3 Yes +MA +MA +MA E coli O157 + 10979 2.39 + +HA +HA + = +MA +HA + = E coli O157
AL8 Residues stand cheese ENV3 Yes +LA +MA +MA E coli O157 + 10872 2.37 + +HA +HA + = +MA +HA + = E coli O157
AL9 Surface board in cut ENV2 Yes Ø -LE -LE -LE -ME -ME / - 47 0.01 - - = - = /
AL10 Work plan slaughterhouse ENV2 Yes -ME -ME -ME -ME -ME -ME / - -1 0.00 - - = - = /
AL11 Table cooks ENV2 Yes -LE (1) -LE -LE -ME -ME -ME / - 1 0.00 - - = - = /
AL12 Wall interns refrigerator ENV2 Yes Ø Ø -LE (3) Ø -ME -ME / - -1 0.00 - - = - = /
AM1 Water of network ENV1 Yes Ø Ø Ø Ø Ø Ø / - 41 0.00 - - = - = /
AM2 Water of network ENV1 Yes Ø Ø Ø +MA +MA +MA E coli O157 + 11333 2.47 + +MA +MA + = +MA +MA + = E coli O157
AM3 Ice-cold water ENV1 Yes +LA(2) Ø +LA(1) +MA +MA +MA E coli O157 + 11449 2.49 + +HA +HA + = +MA +MA + = E coli O157
AM4 Water of process ENV1 Yes Ø Ø +MA +MA +MA +MA E coli O157 + 11406 2.48 + +HA +HA + = +MA +MA + = E coli O157
AM5 Ice-cold water ENV1 Yes +LA(2) +MA +MA E coli O157 + 11639 2.53 + +HA +HA + = +MA +MA + = E coli O157
AM6 Ice-cold water ENV1 Yes +MA +MA +MA E coli O157 + 11766 2.56 + +HA +HA + = +MA +MA + = E coli O157
AM7 Water of rinsing vegetables ENV1 Yes +LA +MA +MA E coli O157 + 11100 2.42 + +HA +HA + = +MA +MA + = E coli O157
AM8 Siphon water ENV1 Yes Ø Ø Ø Ø Ø +LB(En) / - 76 0.01 - Ø +MA - = Ø Ø - = Enterobacter
AM9 Water salvage dealer ENV1 Yes Ø Ø +LA +MA +MA +MA E coli O157 + 11428 2.49 + +HA +HB + = +MA +MB + = E coli O157
AM10 Stagnant water ENV1 Yes -ME -ME -ME -ME -ME -ME / - 8 0.00 - - = - = /
AM11 Water distribution ENV1 No Ø Ø Ø -LE -LE -LE / - -2 0.00 - - = - = /
AM12 Water of network ENV1 No Ø Ø Ø Ø Ø Ø / - 19 0.00 - - = - = /
AM13 Ice-cold water ENV1 No Ø Ø Ø -LE -LE -ME / - -3 0.00 - - = - = /
AM14 Water of process ENV1 No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AM15 Ice-cold water ENV1 No Ø Ø Ø -LE* -LE* -ME* / - -3 0.00 - - = - = /
AM16 Ice-cold water ENV1 No Ø Ø Ø -LE* -ME* -ME* / - -3 0.00 - - = - = /
AM17 Water of rinsing vegetables ENV1 No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AM18 Siphon water ENV1 No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AM19 Water salvage dealer ENV1 No -LE (1) -LE (1) -LE (1) -LE* -ME* -ME / - -3 0.00 - - = - = /
AM20 Stagnant water ENV1 No -ME -ME -ME -ME -ME -ME / - -3 0.00 - - = - = /
AN1 Residues workshop delicatessen ENV3 Yes +MA +MB +MB E coli O157 + 11096 2.42 + +HB +HB + = +MB +MB + = E coli O157
AN2 Residues workshop cuts poultry ENV3 Yes +MA +MA +MA E coli O157 + 11491 2.50 + +HB +HB + = +MB +MB + = E coli O157
AN3 Residues workshop preparation sandwich ENV3 No Ø Ø Ø -ME -ME -ME / - -4 0.00 - - = - = /
AN4 Residues stand delicatessen ENV3 No Ø Ø Ø Ø Ø -ME / - -4 0.00 - - = - = /
AN5 Residues plan of cut fishmonger's shop ENV3 No Ø Ø -ME Ø Ø -ME / - 15 0.00 - - = - = /
AN6 Residues stand ready-made meal ENV3 No Ø Ø Ø Ø Ø Ø / - -3 0.00 - - = - = /
AN7 Residues ready-made meal meat ENV3 No Ø Ø Ø Ø Ø Ø / - -4 0.00 - - = - = /
AN8 Residues workshop pastry ENV3 No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AN9 Residues gastronome ready-made meal ENV3 No Ø Ø -LE(2) -LE -LE -ME / - -3 0.00 - - = - = /
AN10 Residues mixed salad stand ENV3 No -LE (1) -LE -ME -LE -LE -ME / - -2 0.00 - - = - = /
AN11 Residues work plan stand caterer ENV3 No Ø Ø -ME -LE -LE -ME / - -3 0.00 - - = - = /
AN12 Residues déoupe poultry ENV3 No -LE -LE -ME Ø Ø -ME / - -2 0.00 - - = - = /
AN13 Water buzzard ENV1 Yes +MA +MA +MA E coli O157 + 10700 2.33 + +HA +HA + = +HA +HA + = E coli O157
AN14 Water rainy salvage dealer ENV1 Yes +LA +LA +LA E coli O157 + 10900 2.37 + +HA +HB + = +HA +MB + = E coli O157
AN15 Water rinsing vegetables ENV1 Yes +MA +MA +MA E coli O157 + 11028 2.40 + +HA +HB + = +MA +MA + = E coli O157
AN16 Outline kitchen sink ENV2 Yes -ME -HE -HE +MB +MB +MB E coli O157 + 11099 2.42 + +HB +HB + = +HB +HB + = E coli O157
AN17 Tiled wall work plan ENV2 Yes +LA +LA -LE +MA (Ec) +MA (Ec) -ME / - -2 0.00 - - = - = /
AN18 Lid trash can workshop butcher's shop ENV2 Yes +LA +LA +LB +MB +MB +MB E coli O157 + 10466 2.28 + +HB +HB + = +MB +MB + = E coli O157
AN19 Stainless work plan caterer ENV2 Yes Ø Ø Ø +MA +MA +MB E coli O157 + 10107 2.20 + +HA +HA + = +MA +MA + = E coli O157
AO1 Lid trash can workshop ENV2 Yes +MA +MA +MA E coli O157 + 10936 2.42 + +HA +HA + = +HA +MA + = E coli O157
AO2 Stainless table workshop before wash ENV2 Yes +MA +MA +MA E coli O157 + 11313 2.50 + +HA +HA + = +MB +MB + = E coli O157
AO3 Wagon evacuation waste ENV2 Yes +MA +MA +MA E coli O157 + 11160 2.47 + +HB +HB + = +HB +HB + = E coli O157
AO4 Line manufacturing workshop n°1 ENV2 Yes +MA +MA +MA E coli O157 + 11074 2.45 + +HB +HB + = +HA +HB + = E coli O157
AO5 Bottom of tank bums around of preparation ENV2 Yes +MA +MA +MA E coli O157 + 11076 2.45 + +HA +HA + = +HA +HA + = E coli O157
AO6 Blade trancheur before wash ENV2 Yes +MA +MA +MA E coli O157 + 11367 2.51 + +HA +HA + = +HA +HA + = E coli O157
AO7 Blade knife before wash ENV2 Yes +MA +MA +MA E coli O157 + 10708 2.37 + +HA +HB + = +MA +HA + = E coli O157
AO8 Ground workshop before wash ENV2 Yes +MA +MA +MA E coli O157 + 10874 2.40 + +HA +HA + = +MA +HA + = E coli O157
AO9 Shelf positive cold room ENV2 No Ø Ø Ø Ø Ø Ø / - -2 0.00 - - = - = /
AO10 Chopping block before wash ENV2 No Ø Ø Ø Ø Ø -ME / - -2 0.00 - - = - = /
AO11 Shower head rinsing légumerie ENV2 No Ø Ø Ø Ø Ø Ø / - 4 0.00 - - = - = /
AO12 Left wall zones white workshop ENV2 Yes +LA(3) +LA +LA E coli O157 + 11043 2.44 + +HA +HA + = +HA +MA + = E coli O157
 Environment samples

EN ISO 16654 standard (#) VIDAS ECPT alternative method 48h (72h) à 4°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C Final Vidas ECPT Direct plating
Code Nature du produit Cat. CA Identification Identification
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID result RFV VT Result CT-Smac CT-ChromID Result Comparison
AL1 Residues stand caterer ENV3 Yes +LB +LB +LB E coli O157 + 8939 1.94 + +HB +HB + = E coli O157
AL2 Residues stand cheese ENV3 Yes +LA +LA +LA E coli O157 + 11208 2.44 + +MA +MA + = E coli O157
AL3 Residues caterer (meat) ENV3 Yes +MA +MA +MA E coli O157 + 10836 2.36 + +MA +MA + = E coli O157
AL4 Residues cut slaughterhouse ENV3 Yes +LA +LB +LB E coli O157 + 11897 2.59 + +MA +MA + = E coli O157
AL5 Residues stand delicatessen ENV3 Yes +LA +LB +LB E coli O157 + 11249 2.45 + +MA +HA + = E coli O157
AL6 Residues stand caterer (sauce) ENV3 Yes +LA +LA +LA E coli O157 + 11327 2.45 + +MA +MA + = E coli O157
AL7 Residues cut delicatessen ENV3 Yes +MA +MA +MA E coli O157 + 10881 2.37 + +MA +MA + = E coli O157
AL8 Residues stand cheese ENV3 Yes +LA +MA +MA E coli O157 + 11239 2.45 + +MA +MA + = E coli O157
AL9 Surface board in cut ENV2 Yes Ø -LE -LE -LE -ME -ME / -
AL10 Work plan slaughterhouse ENV2 Yes -ME -ME -ME -ME -ME -ME / -
AL11 Table cooks ENV2 Yes -LE (1) -LE -LE -ME -ME -ME / -
AL12 Wall interns refrigerator ENV2 Yes Ø Ø -LE (3) Ø -ME -ME / -
AM1 Water of network ENV1 Yes Ø Ø Ø Ø Ø Ø / -
AM2 Water of network ENV1 Yes Ø Ø Ø +MA +MA +MA E coli O157 + 11287 2.46 + +MA +MA + = E coli O157
AM3 Ice-cold water ENV1 Yes +LA(2) Ø +LA(1) +MA +MA +MA E coli O157 + 11161 2.43 + +MA +MA + = E coli O157
AM4 Water of process ENV1 Yes Ø Ø +MA +MA +MA +MA E coli O157 + 11459 2.49 + +MA +MA + = E coli O157
AM5 Ice-cold water ENV1 Yes +LA(2) +MA +MA E coli O157 + 11675 2.54 + +MA +MA + = E coli O157
AM6 Ice-cold water ENV1 Yes +MA +MA +MA E coli O157 + 11462 2.49 + +MA +MA + = E coli O157
AM7 Water of rinsing vegetables ENV1 Yes +LA +MA +MA E coli O157 + 11742 2.56 + +MA +MA + = E coli O157
AM8 Siphon water ENV1 Yes Ø Ø Ø Ø Ø +LB(En) / -
AM9 Water salvage dealer ENV1 Yes Ø Ø +LA +MA +MA +MA E coli O157 + 11273 2.45 + +MA +MA + = E coli O157
AM10 Stagnant water ENV1 Yes -ME -ME -ME -ME -ME -ME / -
AM11 Water distribution ENV1 No Ø Ø Ø -LE -LE -LE / -
AM12 Water of network ENV1 No Ø Ø Ø Ø Ø Ø / -
AM13 Ice-cold water ENV1 No Ø Ø Ø -LE -LE -ME / -
AM14 Water of process ENV1 No Ø Ø Ø Ø Ø Ø / -
AM15 Ice-cold water ENV1 No Ø Ø Ø -LE* -LE* -ME* / -
AM16 Ice-cold water ENV1 No Ø Ø Ø -LE* -ME* -ME* / -
AM17 Water of rinsing vegetables ENV1 No Ø Ø Ø Ø Ø Ø / -
AM18 Siphon water ENV1 No Ø Ø Ø Ø Ø Ø / -
AM19 Water salvage dealer ENV1 No -LE (1) -LE (1) -LE (1) -LE* -ME* -ME / -
AM20 Stagnant water ENV1 No -ME -ME -ME -ME -ME -ME / -
AN1 Residues workshop delicatessen ENV3 Yes +MA +MB +MB E coli O157 + 11134 2.46 + +MB +MB + = E coli O157
AN2 Residues workshop cuts poultry ENV3 Yes +MA +MA +MA E coli O157 + 11433 2.53 + +MB +MB + = E coli O157
AN3 Residues workshop preparation sandwich ENV3 No Ø Ø Ø -ME -ME -ME / -
AN4 Residues stand delicatessen ENV3 No Ø Ø Ø Ø Ø -ME / -
AN5 Residues plan of cut fishmonger's shop ENV3 No Ø Ø -ME Ø Ø -ME / -
AN6 Residues stand ready-made meal ENV3 No Ø Ø Ø Ø Ø Ø / -
AN7 Residues ready-made meal meat ENV3 No Ø Ø Ø Ø Ø Ø / -
AN8 Residues workshop pastry ENV3 No Ø Ø Ø Ø Ø Ø / -
AN9 Residues gastronome ready-made meal ENV3 No Ø Ø -LE(2) -LE -LE -ME / -
AN10 Residues mixed salad stand ENV3 No -LE (1) -LE -ME -LE -LE -ME / -
AN11 Residues work plan stand caterer ENV3 No Ø Ø -ME -LE -LE -ME / -
AN12 Residues déoupe poultry ENV3 No -LE -LE -ME Ø Ø -ME / -
AN13 Water buzzard ENV1 Yes +MA +MA +MA E coli O157 + 11164 2.47 + +MA +MA + = E coli O157
AN14 Water rainy salvage dealer ENV1 Yes +LA +LA +LA E coli O157 + 11526 2.55 + +MA +MB + = E coli O157
AN15 Water rinsing vegetables ENV1 Yes +MA +MA +MA E coli O157 + 11448 2.53 + +MA +MA + = E coli O157
AN16 Outline kitchen sink ENV2 Yes -ME -HE -HE +MB +MB +MB E coli O157 + 11450 2.53 + +MB +MB + = E coli O157
AN17 Tiled wall work plan ENV2 Yes +LA +LA -LE +MA (Ec) +MA (Ec) -ME / -
AN18 Lid trash can workshop butcher's shop ENV2 Yes +LA +LA +LB +MB +MB +MB E coli O157 + 10166 2.25 + +MB +MB + = E coli O157
AN19 Stainless work plan caterer ENV2 Yes Ø Ø Ø +MA +MA +MB E coli O157 + 10189 2.25 + +MA +MA + = E coli O157
AO1 Lid trash can workshop ENV2 Yes +MA +MA +MA E coli O157 + 12011 2.65 + +HA +HA + = E coli O157
AO2 Stainless table workshop before wash ENV2 Yes +MA +MA +MA E coli O157 + 11680 2.57 + +HA +HA + = E coli O157
AO3 Wagon evacuation waste ENV2 Yes +MA +MA +MA E coli O157 + 11385 2.51 + +HB +HB + = E coli O157
AO4 Line manufacturing workshop n°1 ENV2 Yes +MA +MA +MA E coli O157 + 11494 2.54 + +HB +HB + = E coli O157
AO5 Bottom of tank bums around of preparation ENV2 Yes +MA +MA +MA E coli O157 + 11021 2.43 + +HA +HA + = E coli O157
AO6 Blade trancheur before wash ENV2 Yes +MA +MA +MA E coli O157 + 11292 2.49 + +HA +HA + = E coli O157
AO7 Blade knife before wash ENV2 Yes +MA +MA +MA E coli O157 + 11350 2.50 + +HA +HB + = E coli O157
AO8 Ground workshop before wash ENV2 Yes +MA +MA +MA E coli O157 + 10954 2.41 + +HA +HA + = E coli O157
AO9 Shelf positive cold room ENV2 No Ø Ø Ø Ø Ø Ø / - 4 0.00 - - = /
AO10 Chopping block before wash ENV2 No Ø Ø Ø Ø Ø -ME / - 5 0.00 - - = /
AO11 Shower head rinsing légumerie ENV2 No Ø Ø Ø Ø Ø Ø / - 3 0.00 - - = /
AO12 Left wall zones white workshop ENV2 Yes +LA(3) +LA +LA E coli O157 + 11268 + +HA +HA + = E coli O157
 Other products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 15 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C VIDAS ECPT Plating ICE Direct plating Identification
Code Nature du produit Cat. CA Identification Final result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AB1 Paris Brest O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8363 2.14 + +MA +MA + = +MA +MA + = E.coli O157
AB2 Cake Versailles in 3 chocolates O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 9189 2.35 + +MA +MA + = +MA +MA + = E.coli O157
AB3 Kinglet cheese O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 9693 2.47 + +MA +MA + = +MA +MA + = E.coli O157
AB4 Cured ham O Yes +MA +MA +MA +MA +MA +MA E.coli O157 + 8672 2.21 + +MA +MB + = +MA +MA + = E.coli O157
AB7 Rustic cooks mix O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 7659 1.95 + +LA +LA + = +MA +MA + = E.coli O157
AB9 Celeriac in remoulade dressing O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8304 2.12 + +MA +MA + = +MA +MA + = E.coli O157
AB10 Mixed vegetables O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8462 2.16 + +LB +LB + = +MA +MB + = E.coli O157
AB11 Cooked zucchinis O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8399 2.14 + +MA +MA + = +MA +MA + = E.coli O157
AB12 Skim milk UHT O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 9709 2.48 + +MA +MA + = +MA +MA + = E.coli O157
AC1 Ham in cutlet O No Ø Ø Ø Ø Ø -LE / - -5 0.00 - -ME -ME - = -LE -ME - = /
AC2 Skim milk UHT O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - Ø Ø - = Ø Ø - = /
AC3 Cut exotic duet O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - -ME -ME - = -ME -ME - = /
AC4 Rillette O No Ø Ø Ø Ø Ø -LE / - -5 0.00 - Ø -ME - = Ø Ø - = /
AC5 Cooked roast pork O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - Ø Ø - = Ø Ø - = /
AC7 Grated carrot / celery assaisonés O No Ø Ø Ø -LE -LE -LE / - -4 0.00 - -ME -ME - = -ME -ME - = /
AC9 Saveloy of Alsace O No Ø Ø Ø Ø Ø Ø / - -6 0.00 - -ME -ME - = -ME Ø - = /
AC10 Mixed salad and eggs O No Ø Ø Ø Ø -LE -LE / - -6 0.00 - Ø -ME - = Ø -ME - = /
AC11 Soft goat cheese O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - Ø Ø - = Ø Ø - = /
AC12 Profiteroles in the chocolate O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - -LE -LE - = -LE -LE - = /
AD1 Beef piece in the pepper O Yes +LA +LA +LA / / / E.coli O157 + 9444 2.41 + +MA +MA + = +MA +MA + = E.coli O157
AD2 Vegetables couscous cooked O Yes +LA +LA +LA / / / E.coli O157 + 9627 2.46 + +MA +MB + = +MA +MA + = E.coli O157
AD3 Spinach with the Florentine cream and the eggsO Yes +MB +MB +MB / / / E.coli O157 + 4742 1.21 + +MD +MD + = +LB +LB + = E.coli O157
AD4 Piece of toast caviar of eggplant O Yes +LA +LA +LA / / / E.coli O157 + 9967 2.54 + +MA +MA + = +MA +MA + = E.coli O157
AD5 Piece of toast dry ham O Yes +LA +LA +LA / / / E.coli O157 + 9634 2.46 + +MA +MA + = +LA +LA + = E.coli O157
AD6 Gouda cheese O Yes +MA +MA +LA / / / E.coli O157 + 9317 2.38 + +MA +MA + = +MA +MA + = E.coli O157
AD7 Pasteurized Gorgonzola cheese O Yes +MA +MA +MA / / / E.coli O157 + 9729 2.48 + +MA +MA + = +MA +MA + = E.coli O157
AD8 Smoked lardons O Yes +LA +LB +LB / / / E.coli O157 + 457 0.11 + +LB +MD + = Ø -ME - FN (FP) /
AD9 Cooked sausages O Yes +LA +LA +LA / / / E.coli O157 + 9420 2.40 + +MB +MB + = +MB +MB + = E.coli O157
AD10 Fillet of perch of the Nile O Yes +MA +MA +MA / / / E.coli O157 + 603 0.15 + +MD +MD + = +LB +LB + = E.coli O157
AD11 Fish filet O Yes +MA +MA +MA / / / E.coli O157 + 10128 2.59 + +MA +MA + = +MA +MA + = E.coli O157
AD12 Mousse of duck O Yes +LA +LA +LA / / / E.coli O157 + 9332 2.38 + +MA +MA + = +MA +MA + = E.coli O157
AE1 Shrimps in shirt of potatoes O No Ø Ø Ø Ø -ME -ME / - -5 0.00 - -LE -LE - = Ø Ø - = /
AE6 Ravioli in the ham O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE7 Milk powder O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE8 Milk powder O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE9 Brie region cheese O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - -ME -ME - = -ME -ME - = /
AE10 Rum baba Brillat O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE11 Cream puff cocoa O No Ø Ø Ø Ø Ø Ø / - -3 0.00 - -ME -ME - = -ME -ME - = /
AE12 Tarts strawberries O No Ø Ø Ø Ø -ME -ME / - -4 0.00 - -LE -LE - = Ø Ø - = /
AF1 Infantile milk powder O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 7608 1.99 + Ø -MA + = Ø Ø - FN (FP) /
AF2 Milk powder O Yes Ø Ø -ME Ø -ME -ME / - 9156 2.39 + +MA +MA + PS +MA +MA + PS E.coli O157
AF5 Cod O Yes Ø +MA +MA Ø +MA +MA E. coli O157 + 7114 1.86 + +LD -LA + = +LA -LD + = E. coli O157:H7-
AF6 Fish filets O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 9932 2.59 + +MA +MA + = +MA +MA + = E.coli O157
AF9 Rice O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AF10 Mix vegetables O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AR14 Whole shrimps O Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11313 2.53 + +MA +MC + = +MA +MB + = E.coli O157
AR15 Salmon filet O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 10874 2.43 + +MB +MD + = +MA +MB + = E.coli O157
AR16 Mixed vegetables O Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11402 2.55 + +MA +MB + = +MA +MA + = E.coli O157
AR17 Mix vegetables O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 11319 2.53 + +MA +MB + = +MA +MA + = E.coli O157
AR18 Millefeuille O Yes Ø +LA +LA +LB +MA +MA E. coli O157 + 11195 2.50 + +MA +MB + = +HA +HA + = E.coli O157
AR19 Coulommiers O Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11496 2.57 + +MB +MB + = +MB +MB + = E.coli O157
 Other products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 15 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C VIDAS ECPT Plating ICE Direct plating Identification
Code Nature du produit Cat. CA Identification Final result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AB5 Duck filet M Yes +MA +MA +MA +LB +LA +LA E.coli O157 + 79992 2.04 + +MA +MB + = +MA +MA + = E.coli O157
AB6 Turkey cutlet M Yes +MA +MB +MB +MB +LA +LA E.coli O157 + 7859 2.00 + +LA +LB + = +LA +LB + = E.coli O157
AB8 Chicken filet M Yes Ø Ø Ø Ø Ø Ø / - 8268 2.11 + +MA +MB + PS +MA +MA + PS E.coli O157
AC6 Turkey cutlet M No Ø Ø -LE -LE -LE -LE / - 53 0.01 - -ME -ME - = -ME -ME - = /
AC8 Beefsteak of horse M No Ø -LE -LE Ø -LE -LE / - -4 0.00 - -LE -ME - = Ø Ø - = /
AE2 Spare rib M No Ø Ø Ø Ø Ø -ME / - -4 0.00 - Ø -ME - = Ø Ø - = /
AE3 Chipolatas M No Ø Ø -LE Ø Ø -ME / - 52 0.01 - -ME -ME - = -ME -ME - = /
AE4 Pork sausage M No Ø Ø -LE Ø -ME -ME / - -3 0.00 - -ME -ME - = -ME -ME - = /
AE5 Merguez M No Ø Ø Ø Ø Ø -ME / - -4 0.00 - -ME -ME - = -ME -ME - = /
AF3 Gizzards of poultry M Yes -LE -LE -LE Ø Ø Ø / - 151 0.03 - +LD -MA - = +LD -MA - = E. coli O157:H7-
AF4 Heart of ox M Yes Ø Ø -ME Ø Ø -ME / - 65 0.01 - Ø -LD - = +LD -LD - = E. coli O157:H7-
AF7 Chicken tenderloins M Yes +LA +LB +LD +LA +LB +LB E. coli O157 + 2120 0.55 + +LB +LB + = +LD +LD + = E.coli O157
AF8 Chicken wings M Yes -ME -ME -ME +MB +MB +MB E. coli O157 + 713 0.18 + +LD +LD + = -ME -ME - FN /
AF11 Chipolatas M No Ø -LE -LE Ø Ø -ME / - -5 0.00 - -ME -ME - = -ME -ME - = /
AF12 Chipolatas M No Ø Ø Ø Ø -ME -ME / - -4 0.00 - -ME -ME - = -ME -ME - = /
AP1 Turkey leg M Yes +LB +LB +LB +MB +MB +MB E. coli O157 + 3 0.00 - / / - FN +LC +LC - FN /
AP2 Pork filet mignon M Yes +MA +MA +LA +MA +MA +MA E. coli O157 + 11148 2.44 + +MA +MA + = +MA +MA + = E.coli O157
AP3 Sweetbread M Yes +LA(1) +LB +LB(1) +MB +MB +MB E. coli O157 + 34 0.00 - / / - FN -ME +LD - FN /
AP4 Pure pork sausage meat M Yes +LA +LA +LA +MA +MB +MB E. coli O157 + 11313 2.48 + +MA +MB + = +HA +HA + = E.coli O157
AP5 Pork chops net M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 11107 2.43 + +MA +MB + = +MA +MA + = E.coli O157
AP6 Pork chop M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 11544 2.53 + +MA +MB + = +HA +MB + = E.coli O157
AP7 Whole raw guinea fowl M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11352 2.49 + +MA +MB + = +MA +MB + = E.coli O157
AP8 Pork kidneys M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 26 0.00 - / / / FN -ME -ME - FN /
AQ1 Duck tenderloin M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 10811 2.37 + +MB +MB + = +MA +MB + = E.coli O157
AQ2 Chicken tenderloin M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11150 2.44 + +MB +MB + = +MA +MB + = E.coli O157
AQ3 Bib sirloin marinaded in the shallot M Yes +MA +MA +MA +MA +MA +HA E. coli O157 + 11310 2.48 + +HA +MB + = +HA +HB + = E.coli O157
AQ4 Émincé of pork wipes Tuscany M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11085 2.43 + +MA +HA + = +HA +HB + = E.coli O157
AQ5 Merguez sausage ox - sheep M Yes +MA +MA +MA +MA +HA +HA E. coli O157 + 11208 2.45 + +MA +HB + = +HA +HB + = E.coli O157
AQ6 Chipolatas in herbs M Yes +MA +MA +MA +MA +MA +HA E. coli O157 + 11484 2.51 + +MA +MA + = +MA +MB + = E.coli O157
AQ7 Back of the knee of lamb M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11468 2.51 + +MA +MA + = +HA +HA + = E.coli O157
AQ8 Bib sirloin horse M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 10084 2.21 + +MB +MB + = +LA +MB + = E.coli O157
AQ9 Chicken breast M Yes +MA +MA +MA +MB +MB +MB E. coli O157 + 9225 2.02 + +MC +MC + = +LB +LB + = E.coli O157
AQ10 Turkey cutlet M Yes +MA +MA +MA +MA +MB +MB E. coli O157 + 11638 2.55 + +MB +MB + = +HB +HB + = E.coli O157
AQ11 Dried duck fillet M Yes +MA +MA +MA +MA +HA +HA E. coli O157 + 11720 2.57 + +HA +HA + = +MA +MA + = E.coli O157
AQ12 Knuckle of pork M Yes +MA +MA +MA +MA +HA +HA E. coli O157 + 11892 2.60 + +MA +MA + = +HA +HA + = E.coli O157
AR1 Sausages of turkey M Yes +LA +MB +MB +MA +MA +MA E. coli O157 + 11451 2.56 + +MB +MB + = +MA +MB + = E.coli O157
AR2 Sauté of veal M Yes +LA +LA +LA +MC +MC +MC E. coli O157 + 7364 1.64 + +MB +MB + = +LB +MC + = E.coli O157
AR3 Lamb chops M Yes +MA +LA +LA +MA +MA +MA E. coli O157 + 523 0.00 + +LC +LC + = +LA +LB + = E.coli O157
AR4 Clear-cut leg of lamb M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 10431 2.33 + +MB +MB + = +MA +MB + = E.coli O157
AR5 Chipolatas in herbs M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 10610 2.37 + +MA +MB + = +HA +MA + = E.coli O157
AR6 Duck fillet M Yes +LA(3) +LA +LA +MA +MA +MB E. coli O157 + 8508 1.90 + +MC +MC + = +LB +LB + = E.coli O157
AR7 Whole quails M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 11044 2.47 + +MB +MC + = +MB +LB + = E.coli O157
AR8 Bib sirloin marinaded M Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11385 2.54 + +MA +MA + = +HA +MB + = E.coli O157
AR9 Rump steak of ox M Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11598 2.59 + +MB +MB + = +MA +MA + = E.coli O157
AR10 Meat of ox for fondue M Yes +LA(3) +MA +MA +LB +LB +MB E. coli O157 + 7225 1.61 + +MB +MD + = +LA +LB + = E.coli O157
AR11 Minced meat of horse M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 3697 0.82 + +MA +MC + = +LA +MC + = E.coli O157
AR12 Minced meat of ox M Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11753 2.63 + +MA +MB + = +MA +MB + = E.coli O157
AR13 Minced beef ox 5%MG M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11867 2.65 + +MA +MB + = +HB +HB + = E.coli O157
AR20 Minced beef of ox M No Ø -LE -LE Ø -ME -ME / - -5 0.00 - -ME -ME - = -ME -ME - = E.coli O157
 Other products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 24 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C VIDAS ECPT Plating ICE Direct plating Identification
Code Nature du produit Cat. CA Identification Final result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AB1 Paris Brest O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8342 2.13 + +MA +MA + = +MA +MA + = E.coli O157
AB2 Cake Versailles in 3 chocolates O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8672 2.21 + +HA +HA + = +HA +MA + = E.coli O157
AB3 Kinglet cheese O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 9293 2.37 + +MA +MA + = +MA +HA + = E.coli O157
AB4 Cured ham O Yes +MA +MA +MA +MA +MA +MA E.coli O157 + 8359 2.13 + +MA +MB + = +MA +MA + = E.coli O157
AB7 Rustic cooks mix O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 7523 1.92 + +LA +LA + = +MA +MA + = E.coli O157
AB9 Celeriac in remoulade dressing O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8523 2.17 + +MA +MA + = +MA +MA + = E.coli O157
AB10 Mixed vegetables O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8123 2.07 + +LB +LB + = +MA +MB + = E.coli O157
AB11 Cooked zucchinis O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8133 2.07 + +MA +MA + = +MA +MA + = E.coli O157
AB12 Skim milk UHT O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 9221 2.35 + +MA +MA + = +MA +MA + = E.coli O157
AC1 Ham in cutlet O No Ø Ø Ø Ø Ø -LE / - -5 0.00 - -ME -ME - = -LE -ME - = /
AC2 Skim milk UHT O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - Ø Ø - = Ø Ø - = /
AC3 Cut exotic duet O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - -ME -ME - = -ME -ME - = /
AC4 Rillette O No Ø Ø Ø Ø Ø -LE / - -5 0.00 - Ø -ME - = Ø Ø - = /
AC5 Cooked roast pork O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - Ø Ø - = Ø Ø - = /
AC7 Grated carrot / celery assaisonés O No Ø Ø Ø -LE -LE -LE / - -4 0.00 - -ME -ME - = -ME -ME - = /
AC9 Saveloy of Alsace O No Ø Ø Ø Ø Ø Ø / - -6 0.00 - -ME -ME - = -ME Ø - = /
AC10 Mixed salad and eggs O No Ø Ø Ø Ø -LE -LE / - -6 0.00 - Ø -ME - = Ø -ME - = /
AC11 Soft goat cheese O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - Ø Ø - = Ø Ø - = /
AC12 Profiteroles in the chocolate O No Ø Ø Ø Ø Ø Ø / - -5 0.00 - -LE -LE - = -LE -LE - = /
AD1 Beef piece in the pepper O Yes +LA +LA +LA / / / E.coli O157 + 9788 2.10 + +MA +MA + = +MA +MA + = E.coli O157
AD2 Vegetables couscous cooked O Yes +LA +LA +LA / / / E.coli O157 + 10004 2.14 + +MA +MB + = +MA +MA + = E.coli O157
AD3 Spinach with the Florentine cream and the eggsO Yes +MB +MB +MB / / / E.coli O157 + 4789 1.03 + +MC +MC + = +MC +MC + = E.coli O157
AD4 Piece of toast caviar of eggplant O Yes +LA +LA +LA / / / E.coli O157 + 10124 2.17 + +MA +MA + = +MA +MA + = E.coli O157
AD5 Piece of toast dry ham O Yes +LA +LA +LA / / / E.coli O157 + 9800 2.10 + +MA +MA + = +LA +LA + = E.coli O157
AD6 Gouda cheese O Yes +MA +MA +LA / / / E.coli O157 + 9423 2.02 + +MA +MA + = +MA +MA + = E.coli O157
AD7 Pasteurized Gorgonzola cheese O Yes +MA +MA +MA / / / E.coli O157 + 9899 2.12 + +MA +MA + = +MA +MA + = E.coli O157
AD8 Smoked lardons O Yes +LA +LB +LB / / / E.coli O157 + 500 0.12 + +LB +MB + = +MB +MB + = /
AD9 Cooked sausages O Yes +LA +LA +LA / / / E.coli O157 + 9676 2.07 + +MB +MB + = +MB +MB + = E.coli O157
AD10 Fillet of perch of the Nile O Yes +MA +MA +MA / / / E.coli O157 + 675 0.14 + +MC +MC + = +LB +LB + = E.coli O157
AD11 Fish filet O Yes +MA +MA +MA / / / E.coli O157 + 10567 2.26 + +MA +MA + = +MA +MA + = E.coli O157
AD12 Mousse of duck O Yes +LA +LA +LA / / / E.coli O157 + 9566 2.05 + +MA +MA + = +HA +MA + = E.coli O157
AE1 Shrimps in shirt of potatoes O No Ø Ø Ø Ø -ME -ME / - -5 0.00 - -LE -LE - = Ø Ø - = /
AE6 Ravioli in the ham O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE7 Milk powder O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE8 Milk powder O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE9 Brie region cheese O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - -ME -ME - = -ME -ME - = /
AE10 Rum baba Brillat O No Ø Ø Ø Ø Ø Ø / - -4 0.00 - Ø Ø - = Ø Ø - = /
AE11 Cream puff cocoa O No Ø Ø Ø Ø Ø Ø / - -3 0.00 - -ME -ME - = -ME -ME - = /
AE12 Tarts strawberries O No Ø Ø Ø Ø -ME -ME / - -4 0.00 - -LE -LE - = Ø Ø - = /
AF1 Infantile milk powder O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 7756 2.02 + Ø -MA + = +LA -HA + = E.coli O157
AF2 Milk powder O Yes Ø Ø -ME Ø -ME -ME / - 7982 2.08 + +MA +MA + PS +HA +HA + PS E.coli O157
AF5 Cod O Yes Ø +MA +MA Ø +MA +MA E. coli O157 + 7382 1.93 + -LE -MA + = +HA -HA + = E.coli O157
AF6 Fish filets O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 9719 2.54 + +MA +MA + = +HA +HA + = E.coli O157
AF9 Rice O No Ø Ø Ø Ø Ø Ø / - -6 0.00 - Ø Ø - = Ø Ø - = /
AF10 Mix vegetables O No Ø Ø Ø Ø Ø Ø / - -6 0.00 - Ø Ø - = Ø Ø - = /
AR14 Whole shrimps O Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11177 2.50 + +MA +MC + = +MA +MB + = E.coli O157
AR15 Salmon filet O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 10737 2.40 + +MB +MD + = +MA +MB + = E.coli O157
AR16 Mixed vegetables O Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11127 2.49 + +MA +MB + = +MA +MA + = E.coli O157
AR17 Mix vegetables O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 11279 2.52 + +MA +MB + = +MA +MA + = E.coli O157
AR18 Millefeuille O Yes Ø +LA +LA +LB +MA +MA E. coli O157 + 11236 2.51 + +MA +MB + = +HA +HA + = E.coli O157
AR19 Coulommiers O Yes +MA +MA +MA +MA +MA +MA E. coli O157 + / / / +MB +MB + = +MB +MB + = E.coli O157
 Other products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 24 h at 41,5°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C VIDAS ECPT Plating ICE Direct plating Identification
Code Nature du produit Cat. CA Identification Final result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac ChromID Result Comparison CT-Smac CT-ChromID Result Comparison
AB1
AB5 Paris filet
Duck Brest O
M Yes +LA
+MA +LA
+MA +LA
+MA +MA
+LB +MA
+LA +MA
+LA E.coli O157 + 7820 1.23 + +MA +MB + = +MA +MA + = E.coli O157
AB6 Turkey cutlet M Yes +MA +MB +MB +MB +LA +LA E.coli O157 + 7251 1.85 + +LA +LB + = +LA +LB + = E.coli O157
AB8 Chicken filet M Yes Ø Ø Ø Ø Ø Ø / - 8002 2.04 + +MA +MB + PS +MA +MA + PS E.coli O157
AC6 Turkey cutlet M No Ø Ø -LE -LE -LE -LE / - 53 0.00 - -ME -ME - = -ME -ME - = /
AC8 Beefsteak of horse M No Ø -LE -LE Ø -LE -LE / - -4 0.00 - -LE -ME - = Ø Ø - = /
AE2 Spare rib M No Ø Ø Ø Ø Ø -ME / - -4 0.00 - Ø -ME - = Ø Ø - = /
AE3 Chipolatas M No Ø Ø -LE Ø Ø -ME / - 30 0.00 - -ME -ME - = -ME -ME - = /
AE4 Pork sausage M No Ø Ø -LE Ø -ME -ME / - -3 0.00 - -ME -ME - = -ME -ME - = /
AE5 Merguez M No Ø Ø Ø Ø Ø -ME / - -4 0.00 - -ME -ME - = -ME -ME - = /
AF3 Gizzards of poultry M Yes -LE -LE -LE Ø Ø Ø / - 136 0.03 - Ø -LA - = -ME -ME - = /
AF4 Heart of ox M Yes Ø Ø -ME Ø Ø -ME / - 191 0.04 + Ø -LD + PS +LD -LD + PS E.coli O157
AF7 Chicken tenderloins M Yes +LA +LB +LD +LA +LB +LB E. coli O157 + 213 0.05 + +MC -HE + = +MC +HD + = E.coli O157
AF8 Chicken wings M Yes -ME -ME -ME +MB +MB +MB E. coli O157 + 1383 0.36 + +LB +LB + = -ME -ME - FN /
AF11 Chipolatas M No Ø -LE -LE Ø Ø -ME / - -5 0.00 - -ME -ME - = -ME -ME - = /
AF12 Chipolatas M No Ø Ø Ø Ø -ME -ME / - -5 0.00 - -ME -ME - = -ME -ME - = /
AP1 Turkey leg M Yes +LB +LB +LB +MB +MB +MB E. coli O157 + 1 0.00 - +LA -ME - FN +LC +LC - FN /
AP2 Pork filet mignon M Yes +MA +MA +LA +MA +MA +MA E. coli O157 + 11393 2.49 + +MA +MA + = +MA +MA + = E.coli O157
AP3 Sweetbread M Yes +LA(1) +LB +LB(1) +MB +MB +MB E. coli O157 + 6933 1.52 + +MA +MB + = +MB +LB + = E.coli O157
AP4 Pure pork sausage meat M Yes +LA +LA +LA +MA +MB +MB E. coli O157 + 11535 2.53 + +MA +MB + = +HA +HA + = E.coli O157
AP5 Pork chops net M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 10951 2.40 + +MA +MB + = +MA +MA + = E.coli O157
AP6 Pork chop M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 11237 2.46 + +MA +MB + = +HA +MB + = E.coli O157
AP7 Whole raw guinea fowl M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11386 2.49 + +MA +MB + = +MA +MB + = E.coli O157
AP8 Pork kidneys M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 74 0.01 - Ø -LE - FN -ME -ME - FN /
AQ1 Duck tenderloin M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11188 2.45 + +MB +MB + = +MA +MB + = E.coli O157
AQ2 Chicken tenderloin M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11754 2.57 + +MB +MB + = +MA +MB + = E.coli O157
AQ3 Bib sirloin marinaded in the shallot M Yes +MA +MA +MA +MA +MA +HA E. coli O157 + 11732 2.57 + +HA +MB + = +HA +HB + = E.coli O157
AQ4 Émincé of pork wipes Tuscany M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11368 2.49 + +MA +HA + = +HA +HB + = E.coli O157
AQ5 Merguez sausage ox - sheep M Yes +MA +MA +MA +MA +HA +HA E. coli O157 + 11421 2.50 + +MA +HB + = +HA +HB + = E.coli O157
AQ6 Chipolatas in herbs M Yes +MA +MA +MA +MA +MA +HA E. coli O157 + 11995 2.63 + +MA +MA + = +MA +MB + = E.coli O157
AQ7 Back of the knee of lamb M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 10397 2.28 + +MA +MA + = +HA +HA + = E.coli O157
AQ8 Bib sirloin horse M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 9577 2.10 + +MB +MB + = +LA +MB + = E.coli O157
AQ9 Chicken breast M Yes +MA +MA +MA +MB +MB +MB E. coli O157 + 8796 1.92 + +MC +MC + = +LB +LB + = E.coli O157
AQ10 Turkey cutlet M Yes +MA +MA +MA +MA +MB +MB E. coli O157 + 10827 2.37 + +MB +MB + = +HB +HB + = E.coli O157
AQ11 Dried duck fillet M Yes +MA +MA +MA +MA +HA +HA E. coli O157 + 11076 2.43 + +HA +HA + = +MA +MA + = E.coli O157
AQ12 Knuckle of pork M Yes +MA +MA +MA +MA +HA +HA E. coli O157 + 11368 2.49 + +MA +MA + = +HA +HA + = E.coli O157
AR1 Sausages of turkey M Yes +LA +MB +MB +MA +MA +MA E. coli O157 + 11331 2.53 + +MB +MB + = +MA +MB + = E.coli O157
AR2 Sauté of veal M Yes +LA +LA +LA +MC +MC +MC E. coli O157 + 7906 1.76 + +MB +MB + = +LB +MC + = E.coli O157
AR3 Lamb chops M Yes +MA +LA +LA +MA +MA +MA E. coli O157 + 580 0.12 + +LC +LC + = +LA +LB + = E.coli O157
AR4 Clear-cut leg of lamb M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11696 2.61 + +MB +MB + = +MA +MB + = E.coli O157
AR5 Chipolatas in herbs M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 11491 2.57 + +MA +MB + = +HA +MA + = E.coli O157
AR6 Duck fillet M Yes +LA(3) +LA +LA +MA +MA +MB E. coli O157 + 4714 1.05 + +MC +MC + = +LB +LB + = E.coli O157
AR7 Whole quails M Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 9722 2.17 + +MB +MC + = +MB +LB + = E.coli O157
AR8 Bib sirloin marinaded M Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11224 2.51 + +MA +MA + = +HA +MB + = E.coli O157
AR9 Rump steak of ox M Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11325 2.53 + +MB +MB + = +MA +MA + = E.coli O157
AR10 Meat of ox for fondue M Yes +LA(3) +MA +MA +LB +LB +MB E. coli O157 + 7444 1.66 + +MB +MD + = +LA +LB + = E.coli O157
AR11 Minced meat of horse M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11137 2.49 + +MA +MC + = +LA +MC + = E.coli O157
AR12 Minced meat of ox M Yes +LA +MA +MA +MA +MA +MA E. coli O157 + 11420 2.55 + +MA +MB + = +MA +MB + = E.coli O157
AR13 Minced beef ox 5%MG M Yes +MA +MA +MA +MA +MA +MA E. coli O157 + 11015 2.46 + +MA +MB + = +HB +HB + = E.coli O157
AR20 Minced beef of ox M No Ø -LE -LE Ø -ME -ME / - -5 0.00 - -ME -ME - = -ME -ME - = /
 Other products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 48 h at 4°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C VIDAS ECPT Direct plating Identification
Code Nature du produit Cat. CA Identification Final result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac CT-ChromID Result Comparison
AB1 Paris Brest O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8719 2.28 + +MA +MA + = E.coli O157
AB2 Cake Versailles in 3 chocolates O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8743 2.28 + +MA +MA + = E.coli O157
AB3 Kinglet cheese O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8789 2.30 + +MA +MA + = E.coli O157
AB4 Cured ham O Yes +MA +MA +MA +MA +MA +MA E.coli O157 + 8588 2.24 + +MA +MA + = E.coli O157
AB7 Rustic cooks mix O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8051 2.10 + +MA +MA + = E.coli O157
AB9 Celeriac in remoulade dressing O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8421 2.20 + +MA +MA + = E.coli O157
AB10 Mixed vegetables O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8670 2.26 + +MA +MA + = E.coli O157
AB11 Cooked zucchinis O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 8177 2.14 + +MA +MA + = E.coli O157
AB12 Skim milk UHT O Yes +LA +LA +LA +MA +MA +MA E.coli O157 + 10014 2.62 + +MA +MA + = E.coli O157
AC1 Ham in cutlet O No Ø Ø Ø Ø Ø -LE / -
AC2 Skim milk UHT O No Ø Ø Ø Ø Ø Ø / -
AC3 Cut exotic duet O No Ø Ø Ø Ø Ø Ø / -
AC4 Rillette O No Ø Ø Ø Ø Ø -LE / -
AC5 Cooked roast pork O No Ø Ø Ø Ø Ø Ø / -
AC7 Grated carrot / celery assaisonés O No Ø Ø Ø -LE -LE -LE / -
AC9 Saveloy of Alsace O No Ø Ø Ø Ø Ø Ø / -
AC10 Mixed salad and eggs O No Ø Ø Ø Ø -LE -LE / -
AC11 Soft goat cheese O No Ø Ø Ø Ø Ø Ø / -
AC12 Profiteroles in the chocolate O No Ø Ø Ø Ø Ø Ø / -
AD1 Beef piece in the pepper O Yes +LA +LA +LA / / / E.coli O157 + 9544 2.49 + +MA +MA + = E.coli O157
AD2 Vegetables couscous cooked O Yes +LA +LA +LA / / / E.coli O157 + 9509 2.48 + +MA +MA + = E.coli O157
AD3 Spinach with the Florentine cream and the eggsO Yes +MB +MB +MB / / / E.coli O157 + 4187 1.09 + +LD +MB + = E.coli O157
AD4 Piece of toast caviar of eggplant O Yes +LA +LA +LA / / / E.coli O157 + 9798 2.56 + +MA +MA + = E.coli O157
AD5 Piece of toast dry ham O Yes +LA +LA +LA / / / E.coli O157 + 9763 2.55 + +MA +MA + = E.coli O157
AD6 Gouda cheese O Yes +MA +MA +LA / / / E.coli O157 + 9878 2.58 + +MA +MA + = E.coli O157
AD7 Pasteurized Gorgonzola cheese O Yes +MA +MA +MA / / / E.coli O157 + 9096 2.38 + +MA +MA + = E.coli O157
AD8 Smoked lardons O Yes +LA +LB +LB / / / E.coli O157 + 442 0.11 + -ME -LE - FN(FP) /
AD9 Cooked sausages O Yes +LA +LA +LA / / / E.coli O157 + 9632 2.52 + +MB +MB + = E.coli O157
AD10 Fillet of perch of the Nile O Yes +MA +MA +MA / / / E.coli O157 + 686 0.17 + +LD +LD + = E.coli O157
AD11 Fish filet O Yes +MA +MA +MA / / / E.coli O157 + 10169 2.66 + +MA +MA + = E.coli O157
AD12 Mousse of duck O Yes +LA +LA +LA / / / E.coli O157 + 8280 2.16 + +MA +MA + = E.coli O157
AE1 Shrimps in shirt of potatoes O No Ø Ø Ø Ø -ME -ME / -
AE6 Ravioli in the ham O No Ø Ø Ø Ø Ø Ø / -
AE7 Milk powder O No Ø Ø Ø Ø Ø Ø / -
AE8 Milk powder O No Ø Ø Ø Ø Ø Ø / -
AE9 Brie region cheese O No Ø Ø Ø Ø Ø Ø / -
AE10 Rum baba Brillat O No Ø Ø Ø Ø Ø Ø / -
AE11 Cream puff cocoa O No Ø Ø Ø Ø Ø Ø / -
AE12 Tarts strawberries O No Ø Ø Ø Ø -ME -ME / -
AF1 Infantile milk powder O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 7408 1.68 + +LA -HA + = E.coli O157
AF2 Milk powder O Yes Ø Ø -ME Ø -ME -ME / - 8141 1.85 + +HA +HA + PS E.coli O157
AF5 Cod O Yes Ø +MA +MA Ø +MA +MA E. coli O157 + 6176 1.40 + +HA -HA + = E.coli O157
AF6 Fish filets O Yes +LA +LA +LA +MA +MA +MA E. coli O157 + 9234 2.10 + +HA +HA + = E.coli O157
AF9 Rice O No Ø Ø Ø Ø Ø Ø / -
AF10 Mix vegetables O No Ø Ø Ø Ø Ø Ø / -
AR14 Whole shrimps O Yes +LA +MA +MA +MA +MA +MA E. coli O157 +
AR15 Salmon filet O Yes +LA +LA +LA +MA +MA +MA E. coli O157 +
AR16 Mixed vegetables O Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AR17 Mix vegetables O Yes +LA +LA +LA +MA +MA +MA E. coli O157 +
AR18 Millefeuille O Yes Ø +LA +LA +LB +MA +MA E. coli O157 +
AR19 Coulommiers O Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
 Other products

EN ISO 16654 standard (#) VIDAS ECPT alternative method after 48 h at 4°C
Plating after 6 h at 41,5°C Plating after 24 h at 41 ,5°C VIDAS ECPT Direct plating Identification
Code Nature du produit Cat. CA Identification Final result
CT-Smac Chrom'Agar ChromID CT-Smac Chrom'Agar ChromID RFV VT Result CT-Smac CT-ChromID Result Comparison
AB1
AB5 Paris Brest
Duck filet O
M Yes +LA
+MA +LA
+MA +LA
+MA +MA
+LB +MA
+LA +MA
+LA E.coli O157 + 8534 2.23 + +MA +MA + = E.coli O157
AB6 Turkey cutlet M Yes +MA +MB +MB +MB +LA +LA E.coli O157 + 6416 1.67 + +MB +MA + = E.coli O157
AB8 Chicken filet M Yes Ø Ø Ø Ø Ø Ø / - 7452 1.95 + +MA +MA + PS E.coli O157
AC6 Turkey cutlet M No Ø Ø -LE -LE -LE -LE / -
AC8 Beefsteak of horse M No Ø -LE -LE Ø -LE -LE / -
AE2 Spare rib M No Ø Ø Ø Ø Ø -ME / -
AE3 Chipolatas M No Ø Ø -LE Ø Ø -ME / -
AE4 Pork sausage M No Ø Ø -LE Ø -ME -ME / -
AE5 Merguez M No Ø Ø Ø Ø Ø -ME / -
AF3 Gizzards of poultry M Yes -LE -LE -LE Ø Ø Ø / - 49 0.01 - -ME -ME - = E.coli O157
AF4 Heart of ox M Yes Ø Ø -ME Ø Ø -ME / - 33 0.00 - - = /
AF7 Chicken tenderloins M Yes +LA +LB +LD +LA +LB +LB E. coli O157 + 1799 0.40 + +MC +HD + = E.coli O157
AF8 Chicken wings M Yes -ME -ME -ME +MB +MB +MB E. coli O157 + 755 0.17 + -ME -ME - FN(FP) /
AF11 Chipolatas M No Ø -LE -LE Ø Ø -ME / -
AF12 Chipolatas M No Ø Ø Ø Ø -ME -ME / -
AP1 Turkey leg M Yes +LB +LB +LB +MB +MB +MB E. coli O157 +
AP2 Pork filet mignon M Yes +MA +MA +LA +MA +MA +MA E. coli O157 +
AP3 Sweetbread M Yes +LA(1) +LB +LB(1) +MB +MB +MB E. coli O157 +
AP4 Pure pork sausage meat M Yes +LA +LA +LA +MA +MB +MB E. coli O157 +
AP5 Pork chops net M Yes +LA +LA +LA +MA +MA +MA E. coli O157 +
AP6 Pork chop M Yes +LA +LA +LA +MA +MA +MA E. coli O157 +
AP7 Whole raw guinea fowl M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AP8 Pork kidneys M Yes +LA +LA +LA +MA +MA +MA E. coli O157 +
AQ1 Duck tenderloin M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AQ2 Chicken tenderloin M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AQ3 Bib sirloin marinaded in the shallot M Yes +MA +MA +MA +MA +MA +HA E. coli O157 +
AQ4 Émincé of pork wipes Tuscany M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AQ5 Merguez sausage ox - sheep M Yes +MA +MA +MA +MA +HA +HA E. coli O157 +
AQ6 Chipolatas in herbs M Yes +MA +MA +MA +MA +MA +HA E. coli O157 +
AQ7 Back of the knee of lamb M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AQ8 Bib sirloin horse M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AQ9 Chicken breast M Yes +MA +MA +MA +MB +MB +MB E. coli O157 +
AQ10 Turkey cutlet M Yes +MA +MA +MA +MA +MB +MB E. coli O157 +
AQ11 Dried duck fillet M Yes +MA +MA +MA +MA +HA +HA E. coli O157 +
AQ12 Knuckle of pork M Yes +MA +MA +MA +MA +HA +HA E. coli O157 +
AR1 Sausages of turkey M Yes +LA +MB +MB +MA +MA +MA E. coli O157 +
AR2 Sauté of veal M Yes +LA +LA +LA +MC +MC +MC E. coli O157 +
AR3 Lamb chops M Yes +MA +LA +LA +MA +MA +MA E. coli O157 +
AR4 Clear-cut leg of lamb M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AR5 Chipolatas in herbs M Yes +LA +LA +LA +MA +MA +MA E. coli O157 +
AR6 Duck fillet M Yes +LA(3) +LA +LA +MA +MA +MB E. coli O157 +
AR7 Whole quails M Yes +LA +LA +LA +MA +MA +MA E. coli O157 +
AR8 Bib sirloin marinaded M Yes +LA +MA +MA +MA +MA +MA E. coli O157 +
AR9 Rump steak of ox M Yes +LA +MA +MA +MA +MA +MA E. coli O157 +
AR10 Meat of ox for fondue M Yes +LA(3) +MA +MA +LB +LB +MB E. coli O157 +
AR11 Minced meat of horse M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AR12 Minced meat of ox M Yes +LA +MA +MA +MA +MA +MA E. coli O157 +
AR13 Minced beef ox 5%MG M Yes +MA +MA +MA +MA +MA +MA E. coli O157 +
AR20 Minced beef of ox M No Ø -LE -LE Ø -ME -ME / -
 2014

Extension results

Raw results, raw beef and raw veal 16-24 h

Caption +: positive result or presence of typical colonies

-:negative result or absence of typical colonies
/: test not realized
ND: negative deviation
PD: positive deviation
PP: presumed positive before confirmation
=: positive (PA) or negative agreement (NA)
between AM and RM
Ø : Absence of typical flora
A : Presence of low typical flora
B : Presence of medium typical flora
C : Presence of high typical flora
0 : Absence of annex flora
1 : Presence of low annex flora
2 : Presence of medium annex flora
3 : Presence of high annex flora
Negative samples

VIDAS ECPT ISO 16654

Level Analysis Confirmation 6 h + 18 h Confirmation
N° Food Strain Final Final Agreement
(CFU/25 g) TV 16 CT O157 ChromID
Result CT‐SMAC Latex test Galery VIDAS ICE result CT‐SMAC Oxydase Indole Latex result
h H7 ID O157
EC3 Frozen ground beef + onion ESC.1.72 0,0 0,00 ‐ / / / / / A Ø1 Ø2 / / / A NA
EC4 Frozen beef balls ESC.1.72 0,0 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC6 Frozen ground beef + onion / / 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC20 Bolognaise ground beef 20% fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC21 Ground beef 20% fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC22 Ground beef 5% fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC23 Frozen beef trims / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC24 Ground beef + tomatoes / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC37 Ground beef + onion / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC38 Ground beef 15%fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC39 Ground beef 15% fat (p+ protein) / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC40 Bourguignon / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC41 Ground beef 5% fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC42 Skewers Tex‐Mex <20% fat / / 0,00 ‐ / / / / / A Ø0 Ø0 / / / A NA
EC43 Beef tartar <3% fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC44 Beef balls <20% fat / / 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC45 Beef balls <20% fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC46 Bolognaise ground beef 20% fat / / 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC47 New burger 15% fat (+ proteins) / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC48 Ground beef 20% fat / / 0,00 ‐ / / / / / A Ø1 Ø2 / / / A NA
EC49 Ground beef + tomatoes <15% fat / / 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC50 Carpaccio parmesan olives / / 0,00 ‐ / / / / / A Ø0 Ø0 / / / A NA
EC51 Marinated beef Carpaccio with basil / / 0,00 ‐ / / / / / A Ø0 Ø0 / / / A NA
EC52 Beef balls 20% fat ESC.1.98 0,3 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC53 Ground beef 15% fat ESC.1.82 0,7 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC54 Bourguignon ESC.1.104 0,0 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC55 Ground beef 15% fat / / 0,00 ‐ / / / / / A Ø1 Ø2 / / / A NA
EC56 Beef tartar <3% fat / / 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC57 Beef Carpaccio parmesan / / 0,00 ‐ / / / / / A Ø0 Ø2 / / / A NA
EC58 Ground beef 5% fat / / 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC59 Ground beef 20% fat / / 0,00 ‐ / / / / / A Ø2 Ø2 / / / A NA
EC60 bolognaise 20% fat / / 0,00 ‐ / / / / / A Ø1 Ø1 / / / A NA
EC61 Ground beef + onions <15% fat / / 0,00 ‐ / / / / / A Ø0 Ø0 / / / A NA
EC62 Skewers Tex‐Mex / / 0,00 ‐ / / / / / A Ø0 Ø0 / / / A NA
Positive samples

VIDAS ECPT at D0 VIDAS ECPT at D3 ISO 16654

Level Analysis Confirmation Analyse Confirmation 6 h + 18 h Confirmation
Agreement Agreement
N° Food Strain (CFU/2 Final Résult Final
TV CT‐ CT O157 Latex VIDAS TV CT‐ CT O157 Latex VIDAS CT‐ ChromI RM / AM J0 RM / AM J3
5 g) Result Galery result Result Galery at final Oxydase Indole Latex result
16 h SMAC H7 ID test ICE 16 h SMAC H7 ID test ICE SMAC D O157
EC1 Frozen ground beef + tomatoes ESC.1.71 3,0 2,29 + + + + + + P 2,31 + + + + + + P A1 A2 ‐ + + P PA PA
EC2 Frozen ground beef ESC.1.71 3,0 2,27 + + + + + + P 2,16 + + + + + + P A0 B2 ‐ + + P PA PA
EC5 Sliced beef ESC.1.72 0,0 0,31 + ‐ ‐ / / + P 0,40 + ‐ ‐ / / + P Ø0 Ø1 / / / A PD PD
EC7 Ground beef + tomatoes ESC.1.110 2,3 2,28 + + + + + + P 2,27 + + + + + + P A0 A0 ‐ + + P PA PA
EC8 Veal sausage ESC.1.110 2,3 2,26 + + + + + + P 2,28 + + + + + + P A2 A2 ‐ + + P PA PA
EC9 Raw ground veal ESC.1.97 2,0 2,26 + + + + + + P 2,28 + + + + + + P A0 A2 ‐ + + P PA PA
EC10 Raw ground veal + soya ESC.1.97 2,0 2,23 + + + + + + P 2,18 + + + + + + P A0 A1 ‐ + + P PA PA
EC11 Spiced veal forcemeat ESC.1.108 7,0 1,36 + + + + + + P 1,39 + + + + + + P A0 A1 ‐ + + P PA PA
EC12 Raw ground beef ESC.1.108 7,0 0,95 + + + + + + P 0,99 + + + + + + P A0 A1 ‐ + + P PA PA
EC13 Veal balls ESC.1.89 8,0 2,23 + + + + + + P 2,25 + + + + + + P A1 A2 ‐ + + P PA PA
EC14 Veal scallop ESC.1.89 8,0 2,28 + + + + + + P 2,15 + + + + + + P Ø2 Ø2 / / / A PD PD
EC15 Ground veal ESC.1.90 2,3 2,19 + ‐ ‐ / / + P 2,24 + ‐ ‐ / / + P A1 A2 ‐ + + P PA PA
EC16 Ground beef + onion ESC.1.90 2,3 2,27 + ‐ ‐ / / + P 2,21 + ‐ ‐ / / + P Ø0 A2 ‐ + + P PA PA
EC17 Beef tartar ESC.1.109 3,7 2,27 + + + + + + P 2,32 + + + + + + P A0 A0 ‐ + + P PA PA
EC18 Carpaccio olives parmesan ESC.1.109 3,7 2,33 + + + + + + P 2,29 + + + + + + P Ø0 Ø2 / / / A PD PD
EC19 Frozen veal forcemeat / / 1,88 + + + + + + P 1,91 + + + + + + P Ø0 Ø1 / / / A PD PD
EC25 Ground beef 20% fat + onion ESC.1.101 2,7 2,24 + + + + + + P 2,19 + + + + + + P A2 A2 ‐ + + P PA PA
EC26 Ground beef halal 15% fat ESC.1.101 2,7 1,91 + + + + + + P 1,95 + + + + + + P A0 A0 ‐ + + P PA PA
EC27 Ground beef 15% fat (+ proteins) ESC.1.101 2,7 0,00 ‐ ‐ ‐ / / ‐ A 0,00 ‐ ‐ ‐ / / ‐ A A1 A1 ‐ + + P ND ND
EC28 Bolognaise ground meat 20% fat ESC.1.105 2,0 0,00 ‐ ‐ ‐ / / ‐ A 0,00 ‐ ‐ ‐ / / ‐ A A0 A0 ‐ + + P ND ND
EC29 Beef balls (+ proteins) ESC.1.105 2,0 2,23 + + + + + + P 2,13 + + + + + + P B1 B0 ‐ + + P PA PA
EC30 Frozen ground beef 15% fat (+ proteins) ESC.1.105 2,0 2,16 + + + + + + P 2,12 + + + + + + P A1 A1 ‐ + + P PA PA
EC31 Frozen ground beef 15% fat + onions ESC.1.103 1,3 2,13 + + + + + + P 2,10 + + + + + + P Ø1 Ø1 / / / A PD PD
EC32 Frozen beef tongue ESC.1.103 1,3 2,25 + + + + + + P 2,26 + + + + + + P B1 B0 ‐ + + P PA PA
EC33 Raw beef ESC.1.103 1,3 1,78 + + + + + + P 1,80 + + + + + + P A2 A2 ‐ + + P PA PA
EC34 Rump ESC.1.95 1,0 2,22 + + + + + + P 1,13 + + + + + + P B0 B0 ‐ + + P PA PA
EC35 Beef Carpaccio ESC.1.95 1,0 2,14 + + + + + + P 2,22 + + + + + + P B0 B0 ‐ + + P PA PA
EC36 Bolognaise beef balls ESC.1.95 1,0 2,19 + + + + + + P 2,18 + + + + + + P B0 B0 ‐ + + P PA PA
EC63 Ground beef 15% fat + onions ESC.1.82 3,0 2,21 + + + + + + P 2,30 + + + + + + P A1 A2 ‐ + + P PA PA
EC64 Ground beef 15% fat ESC.1.96 4,0 0,05 + + + + + + P 0,05 + + + + + + P A1 A1 ‐ + + P PA PA
EC65 Ground beef 15% fat + tomatoes ESC.1.93 11,0 2,35 + + + + + + P 2,37 + + + + + + P A1 A0 ‐ + + P PA PA
EC66 Bolognaise beef balls ESC.1.97 3,0 0,16 + + + + + + P 0,17 + + + + + + P A1 A2 ‐ + + P PA PA
 APPENDIX 3

INCLUSIVITY / EXCLUSIVITY
 Inclusivity 2008

2008 initial validation (protocol specific for raw beef and veal meats 25 g)

Enumeration of BPW Result after 6 h

Strain Origin RFV TV
(CFU/225 mL) incubation in BPW
Ec 3 E coli O157 H7 Feces 12 + 6707 1.51
Ec 5 E coli O157 H7 Collection 36 + 5640 1.27
Ec 6 E coli O157 H7 Collection 51 + 9266 2.26
Ec 7 E coli O157 H7 Environment 14 + 9941 2.22
Ec 9 E coli O157 H7 Clinical origin 18 + 4632 1.04
Ec 10 E coli O157 H7 Clinical origin 18 + 7393 1.67
Ec 11 E coli O157 H7 Clinical origin 20 + 3094 0.70
Ec 12 E coli O157 H7 Clinical origin 24 + 4970 1.12
Ec 22 E coli O157 H7 ATCC 43888 (Human feces) 16 + 4840 1.09
Ec 24 E coli O157 H7 Collection P1446 16 + 6956 1.57
Ec 25 E coli O157 H7 Collection P1524 12 + 5556 1.25
Ec 30 E coli O157 H7 Milk 6 + 9436 2.06
Ec 31 E coli O157 H7 ATCC 43895 (hamburger) 10 + 2412 0.54
Ec 40 E coli O157 H7 ATCC 35150 (human origin) 18 + 8278 1.87
Ec 41 E coli O157 H7 ATCC 43894 (human origin) 20 + 312 0.06
45 + 8037 1.79
Ec 42 E coli O157 H7 ATCC 43890 (Human feces) 30 + 8207 1.83
Ec 43 E coli O157 H7 ATCC 43889 (human origin) 55 + 7698 1.78
Ec 44 E coli O157 H7 ATCC 46197 59 + 7200 1.67
Ec 45 E coli O157 H7 Collection 22 + 9368 2.04
Ec 46 E coli O157 H7 Collection 13 + 9076 1.98
Ec 47 E coli O157 H7 Collection 15 + 9297 1.03
Ec 48 E coli O157 H7 Collection 51 + 5585 1.26
Ec 49 E coli O157 H7 Collection 33 + 9941 2.22
Ec 50 E coli O157 H7 Collection 60 + 7292 1.62
Ec 52 E coli O157 H7 Clinical origin 51 + 6518 1.59
Ec 55 E coli O157 H7 Environment 51 + 9129 2.23
Ec 56 E coli O157 H7 Environment 36 + 5506 1.20
Ec 57 E coli O157 H7 Clinical origin 48 + 3698 0.80
Ec 58 E coli O157 H7 Clinical origin 36 + 5521 1.20
Ec 59 E coli O157 H7 Clinical origin 39 + 4271 0.93
Ec 61 E coli O157 H7 Clinical origin 57 + 6351 1.55
EC 63 E coli O157 H7 Slaughterhouse environment 31 + 9389 2.18
Ec 65 E coli O157 H7 Slaughterhouse environment 72 + 4371 0.95
Ec 66 E coli O157 H7 Slaughterhouse environment 54 + 2746 0.60
EC 67 E coli O157 H7 Slaughterhouse environment 15 + 7728 1.79
EC 68 E coli O157 H7 Slaughterhouse environment 11 + 7343 1.70
EC 69 E coli O157 H7 Feces 41 + 9182 2.13
EC 70 E coli O157 H7 Clinical origin 11 + 7906 1.83
EC 72 E coli O157 H7 Slaughterhouse environment 47 + 5138 1.19
EC 73 E coli O157 H7 Collection 13 + 8786 1.04
EC 74 E coli O157 H7 Feces of bovine 6 + 8773 1.98
EC 75 E coli O157 H7 Clinical origin 45 + 8364 1.82
EC 76 E coli O157 H7 Clinical origin 69 + 9233 2.01
EC 77 E coli O157 H7 Clinical origin 63 + 7640 1.66
EC 78 E coli O157 H7 Clinical origin 48 + 9459 2.06
EC 79 E coli O157 H7 Clinical origin 57 + 9343 2.04
EC 80 E coli O157 H7 Chopped meat of beef 54 + 9140 1.99
EC 81 E coli O157 H7 Pork 39 + 9595 2.09
EC 82 E coli O157 H7 Beef 21 + 9701 2.11
EC 83 E coli O157 H7 Cider 45 + 9492 2.07 ISO 16654
MEU 29 Ec O157:H4 Clinical origin 16 + 6754 1.47 +
Ec 51 E coli O157 H7- Feces 51 + 759 0.18 +
Ec 53 E coli O157 H7- Environment 60 + 2792 0.68 +
Ec 54 E coli O157 H7- Environment 18 + 854 0.20 +
Ec 60 E coli O157 H7- Collection 57 + 7474 1.82 +
Ec 62 E coli O157 H7- Environment 93 + 382 0.09 +
BPW: Buffered Peptone Water
RFV: Relative Fluorescence Value
TV: Test Value
 Inclusivity 2009

2009 extension study (protocol specific for raw milk, raw milk cheese and environment samples)

Enumeration of BPW Result after 15h incubation in

Strains Origin RFV TV
(CFU/225 mL) BPW + VCC
Ec 3 E coli O157 H7 Feces 6 + 9174 2.09
Ec 5 E coli O157 H7 Collection 15 + 9289 2.12
Ec 6 E coli O157 H7 Collection 51 + 9541 2.13
Ec 7 E coli O157 H7 Environment 14 + 9941 2.22
Ec 9 E coli O157 H7 Clinical origin 6 + 9887 2.25
Ec 10 E coli O157 H7 Clinical origin 12 + 9554 2.18
Ec 11 E coli O157 H7 Clinical origin 18 + 9689 2.21
Ec 12 E coli O157 H7 Clinical origin 11 + 9693 2.21
Ec 22 E coli O157 H7 ATCC 43888 (Human feces) 11 + 9401 2.14
Ec 24 E coli O157 H7 Collection P1446 15 + 9171 2.09
Ec 25 E coli O157 H7 Collection P1524 22 + 9618 2.19
Ec 30 E coli O157 H7 Milk 6 + 9436 2.06
Ec 31 E coli O157 H7 ATCC 43895 (hamburger) 17 + 9538 2.17
Ec 40 E coli O157 H7 ATCC 35150 (human origin) 10 + 9700 2.21
Ec 41 E coli O157 H7 ATCC 43894 (human origin) 8 + 9313 2.12
Ec 42 E coli O157 H7 ATCC 43890 (Human feces) 9 + 9290 2.12
Ec 43 E coli O157 H7 ATCC 43889 (human origin) 41 + 10060 2.29
Ec 44 E coli O157 H7 ATCC 46197 24 + 9149 2.08
Ec 45 E coli O157 H7 Collection 20 + 9596 2.19
Ec 46 E coli O157 H7 Collection 14 + 9444 2.15
Ec 47 E coli O157 H7 Collection 6 + 9393 2.14
Ec 48 E coli O157 H7 Collection 10 + 9274 2.11
Ec 49 E coli O157 H7 Collection 28 + 10400 2.37
Ec 50 E coli O157 H7 Collection 34 + 9750 2.22
Ec 52 E coli O157 H7 Clinical origin 32 + 10065 2.29
Ec 55 E coli O157 H7 Environment 9 + 9222 2.10
Ec 56 E coli O157 H7 Environment 12 + 9505 2.17
Ec 57 E coli O157 H7 Clinical origin 10 + 9657 2.20
Ec 58 E coli O157 H7 Clinical origin 54 + 2746 0.60
Ec 59 E coli O157 H7 Clinical origin 38 + 10137 2.31
Ec 61 E coli O157 H7 Clinical origin 10 + 9657 2.20
EC 63 E coli O157 H7 Slaughterhouse environment 32 + 9972 2.27
Ec 65 E coli O157 H7 Slaughterhouse environment 8 + 9702 2.21
Ec 66 E coli O157 H7 Slaughterhouse environment 54 + 2746 0.60
EC 67 E coli O157 H7 Slaughterhouse environment 45 + 10375 2.36
EC 68 E coli O157 H7 Slaughterhouse environment 38 + 10137 2.31
EC 69 E coli O157 H7 Feces 39 + 9923 2.26
EC 70 E coli O157 H7 Clinical origin 34 + 10193 2.32
EC 72 E coli O157 H7 Slaughterhouse environment 37 + 9596 2.19
EC 73 E coli O157 H7 Collection 32 + 9928 2.26
EC 74 E coli O157 H7 Feces of bovine 6 + 8773 1.98
EC 75 E coli O157 H7 Clinical origin 45 + 9175 2.09
EC 76 E coli O157 H7 Clinical origin 58 + 10664 2.43
EC 77 E coli O157 H7 Clinical origin 38 + 9757 2.22
EC 78 E coli O157 H7 Clinical origin 32 + 10025 2.28
EC 79 E coli O157 H7 Clinical origin 43 + 10557 2.41
EC 80 E coli O157 H7 Chopped meat of beef 52 + 10547 2.40
EC 81 E coli O157 H7 Pork 64 + 10035 2.29
EC 82 E coli O157 H7 Beef 47 + 9339 2.13
EC 83 E coli O157 H7 Cider 45 + 9492 2.07 ISO 16654
MEU 29 Ec O157:H4 Clinical origin 16 + 6744 1.47 +
Ec 51 E coli O157 H7- Feces 51 + 759 0.18 +
Ec 53 E coli O157 H7- Environment 60 + 2792 0.68 +
Ec 54 E coli O157 H7- Environment 18 + 857 0.20 +
Ec 60 E coli O157 H7- Biomérieux 37 + 8728 1.99 +
Ec 62 E coli O157 H7- Environment 93 + 382 0.09 +
BPW: Buffered Peptone Water
BPW+VCC: Buffered Peptone Water supplemented with Vancomycin, Cefixime and Cefsulodine
RFV: Relative Fluorescence Value
TV: Test Value
 Exclusivity

Numeration of BPW Result after 24 h

Strains Origin RFV TV
(CFU/225 mL) incubation
MEU 13 E. coli O139:K82 Clinical origin 1.4E+05 - -3 0.00
MEU 15 E. coli O128:B12 Clinical origin 6.3E+05 - -4 0.00
MEU 18 E. coli O26:H11 Clinical origin 1.0E+05 - -3 0.00
MEU 24 E. coli O91:H21 Clinical origin 8.1E+04 - -3 0.00
MEU 25 E. coli O121:H19 Clinical origin 2.3E+05 - -4 0.00
MEU 26 E. coli O156 Clinical origin 3.0E+05 - -4 0.00
MEU 27 E. coli O113:H21 Clinical origin 2.8E+05 - -4 0.00
MEU 28 E. coli O153:H25 Clinical origin 4.8E+05 - -6 0.00
MEU 30 E. coli O103:H2 Clinical origin 1.7E+05 - -4 0.00
MEU 31 E. coli O26:H11 Clinical origin 1.5E+05 - -5 0.00
MEU 32 E. coli O111:H8 Clinical origin 2.6E+05 - -4 0.00
MEU 33 E. coli O111 Clinical origin 1.4E+05 -4 0.00
MEU 39 E. coli O111:B4 Clinical origin 1.4E+05 - -5 0.00
MF 40 E. coli O103:H3 Clinical origin 1.0E+05 - -2 0.00
MF 50 E. coli O111:B4 Clinical origin 1.4E+05 - -3 0.00
EC 84 E. coli O55:H7 Collection CIP 105228 2.6E+05 - -4 0.00
MF 54 E. coli O26:H11 Clinical origin 2.5E+05 - -4 0.00
MEU 38 E. coli O26:H11 Clinical origin 3.2E+05 - -4 0.00
MF 41 E. coli O111 Clinical origin 2.6E+05 - -4 0.00
MF 42 E. coli O103 Clinical origin 1.8E+05 - -4 0.00
MEU 34 E. coli O111 Clinical origin 2.2E+05 - -4 0.00
MF 49 E. coli O26 Clinical origin 1.5E+05 - -4 0.00
MEU 35 E. coli O111 Clinical origin 1.4E+05 - -4 0.00
MEU 36 E. coli O111 Clinical origin 1.8E+05 - -4 0.00
MEU 37 E. coli O111 Clinical origin 2.6E+05 - -4 0.00
S145 Salmonella Urbana Beef 1.8E+05 + 7598 1.66
S146 Salmonella Soeranga Soya 3.0E+05 + 7432 1.62
S147 Salmonella Hilversar Collection 1.4E+05 + 6945 1.51
Ec 13 E coli Parsley 5.5E+04 - -4 0.00
Ec 15 E coli "Crépinette" 9.8E+05 - -4 0.00
Ec 16 E coli "Crépineaux" 4.5E+04 - -4 0.00
Ec 17 E coli Pork's(Pig) kidney 4.6E+05 - -3 0.00
Ec 18 E coli Sausage meat 7.8E+05 - -5 0.00
Ec 29 E coli Pork's liver 1.5E+05 - -4 0.00
Ec 33 E coli Sausage of calf 1.6E+05 - -4 0.00
Ec 34 E coli Reblochon 5.5E+05 - -4 0.00
Ec 35 E coli Spinach 8.1E+05 - -3 0.00
Ec 39 E coli Tomme cheese 6.3E+05 - -3 0.00
Ec 20 E coli Tomato 6.4E+05 - -4 0.00
Ec 21 E coli Celeriac in remoulade dressing 9.6E+04 - -4 0.00
Ec 27 E coli Vanilla cream 3.5E+05 - -4 0.00
Ec 38 E coli Chipolata 1.8E+05 - -4 0.00
Complementary strains
CIT 23 Citrobacter freundii Vegetables 7.4E+04 - -3 0.00
CIT 24 Citrobacter freundii Meat product 6.1E+04 - 7 0.00
CIT 26 Citrobacter freundii Fish 5.0E+04 - -4 0.00
CIT 27 Citrobacter freundii Milk 1.0E+05 - -2 0.00
CIT 52 Citrobacter diversus Dried herbs 1.3E+05 - -3 0.00
HA 31 Hafnia alvei Minced meat 1.4E+05 - -4 0.00
HA 33 Hafnia alvei Pork's spinal column 1.3E+05 - -3 0.00
ESC 15 Escherichia hermanii Collection 7.4E+04 - -2 0.00
BPW: Buffered peptone water
RFV: Relative Fluorescence Value
TV: Test Value
 APPENDIX 4

INTERLABORATORY STUDY RESULTS

 INDIVIDUAL RESULTS OF PARTICIPATING LABORATORIES

Laboratory A
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 Chrom'Agar latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 - / - / - # 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 30 000 000

Laboratory B
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 30 000 000

Laboratory C
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 30 000 000
 INDIVIDUAL RESULTS OF PARTICIPATING LABORATORIES

Laboratory D
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 TSA latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 + + + + + # 1 - / / - =
26 + + + + + # 2 - / / - =
27 + + + + + # 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 - + + - #
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 + + + + + # 8 - / / - =
33 + + + + + # 9 - / / - =
34 + + + + + # 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 - + + - #
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + + + + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 + + + + + # 20 - / / - =
45 + + + + + # 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) 34 000

Laboratory E
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 - + + - #
30 + + + + + = 6 - + + - #
31 + + + + + = 7 - + + - #
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 - + + - #
36 + + + + + = 12 - + + - #
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 - + + - #
42 + + - / + = 18 - + + - #
43 + + + + + = 19 - + + - #
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 3 000 000

Laboratory F
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) 310 000 000
 INDIVIDUAL RESULTS OF PARTICIPATING LABORATORIES

Laboratory G
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 3 000 000

Laboratory H
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 3 000 000

Laboratory J
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 3 000 000
 INDIVIDUAL RESULTS OF PARTICIPATING LABORATORIES

Laboratory K
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - - - - - = 1 - / / - =
26 - - - - - = 2 - / / - =
27 - - - - - = 3 - / / - =
- (7h) -
28 - - - - - = 4 + + #
+ (24h) +
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 + + + + + = 8 + + + + =
33 - - - - - = 9 - / / - =
34 - - - - - = 10 - / / - =
35 - - - - - = 11 - / / - =
36 - - - - - = 12 - / / - =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + + + + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 + + + + + = 20 + + + + =
45 + + + + + = 21 + + + + =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) 200 000 000

Laboratory L
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
+(1col) + +(1col) + +
45 # 21 - / / - =
- / - / -
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 3 000 000 col : colony

Laboratory M
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
36 + + + + + = 12 + + + + =
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 30 000 000
 INDIVIDUAL RESULTS OF PARTICIPATING LABORATORIES

Laboratory N
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 - + + - #
29 + + + + + = 5 - + + - #
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 - + + - #
36 + + + + + = 12 - + + - #
37 + + + + + = 13 - + + - #
38 + + + + + = 14 + + + + =
39 + + + + + = 15 - + + - #
40 + + + + + = 16 - + + - #
41 + + + + + = 17 - + + - #
42 + + - / + = 18 - + + - #
43 + + + + + = 19 - + + - #
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 - + + - #
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 300 000

Laboratory O
EN ISO 16654 standard VIDAS ECPT alternative method
Comparison / Comparison /
Code Code Confirmation
CT-SMAC latex O157 CT O157:H7 ID latex O157 Result Expected result Test result Result Expected result
CT-SMAC CT O157:H7 ID
25 - / - / - = 1 - / / - =
26 - / - / - = 2 - / / - =
27 - / - / - = 3 - / / - =
28 + + + + + = 4 + + + + =
29 + + + + + = 5 + + + + =
30 + + + + + = 6 + + + + =
31 + + + + + = 7 + + + + =
32 - / - / - = 8 - / / - =
33 - / - / - = 9 - / / - =
34 - / - / - = 10 - / / - =
35 + + + + + = 11 + + + + =
- (7h) -
36 - - - - - = 12 + + #
+ (24h) +
37 + + + + + = 13 + + + + =
38 + + + + + = 14 + + + + =
39 + + + + + = 15 + + + + =
40 + + + + + = 16 + + + + =
41 + + + + + = 17 + + + + =
42 + + - / + = 18 + + + + =
43 + + + + + = 19 + + + + =
44 - / - / - = 20 - / / - =
45 - / - / - = 21 - / / - =
46 + + + + + = 22 + + + + =
47 + + + + + = 23 + + + + =
48 + + + + + = 24 + + + + =
Enumeration of matrix (CFU/g) > 3 000 000
 APPENDIX 5

INTERLABORATORY STUDY
-
ACCORDANCE
 ACCORDANCE

ALTERNATIVE METHOD

Level L0

Laboratory Nb of negatives Nb of negatives Probability of Probability of Probability of Probability of positive Probability of identical
expected obtained negatives negatives pairs positives pairs result pairs
A 8 8 1.00 1.00 0.00 0.00 1.00
B 8 8 1.00 1.00 0.00 0.00 1.00
C 8 8 1.00 1.00 0.00 0.00 1.00
F 8 8 1.00 1.00 0.00 0.00 1.00
G 8 8 1.00 1.00 0.00 0.00 1.00
H 8 8 1.00 1.00 0.00 0.00 1.00
J 8 8 1.00 1.00 0.00 0.00 1.00
K 8 8 1.00 1.00 0.00 0.00 1.00
L 8 8 1.00 1.00 0.00 0.00 1.00
M 8 8 1.00 1.00 0.00 0.00 1.00
O 8 8 1.00 1.00 0.00 0.00 1.00
Mean : 1.00
Accordance : 100.0%

Level L1

Laboratory Nb of positives Nb of positives Probability of Probability of Probability of Probability of Probability of identical

expected obtained positives positives pairs negatives negative pairs result pairs
A 8 8 1.00 1.00 0.00 0.00 1.00
B 8 8 1.00 1.00 0.00 0.00 1.00
C 8 8 1.00 1.00 0.00 0.00 1.00
F 8 8 1.00 1.00 0.00 0.00 1.00
G 8 8 1.00 1.00 0.00 0.00 1.00
H 8 8 1.00 1.00 0.00 0.00 1.00
J 8 8 1.00 1.00 0.00 0.00 1.00
K 8 7 0.88 0.77 0.13 0.02 0.78
L 8 8 1.00 1.00 0.00 0.00 1.00
M 8 8 1.00 1.00 0.00 0.00 1.00
O 8 7 0.88 0.77 0.13 0.02 0.78
Mean : 0.96
Accordance : 96.0%

Level L2

Laboratory Nb of positives Nb of positives Probability of Probability of Probability of Probability of Probability of identical

expected obtained positives positives pairs negatives negative pairs result pairs
A 8 8 1.00 1.00 0.00 0.00 1.00
B 8 8 1.00 1.00 0.00 0.00 1.00
C 8 8 1.00 1.00 0.00 0.00 1.00
F 8 8 1.00 1.00 0.00 0.00 1.00
G 8 8 1.00 1.00 0.00 0.00 1.00
H 8 8 1.00 1.00 0.00 0.00 1.00
J 8 8 1.00 1.00 0.00 0.00 1.00
K 8 8 1.00 1.00 0.00 0.00 1.00
L 8 8 1.00 1.00 0.00 0.00 1.00
M 8 8 1.00 1.00 0.00 0.00 1.00
O 8 8 1.00 1.00 0.00 0.00 1.00
Mean : 1.00
Accordance : 100.0%
 ACCORDANCE

REFERENCE METHOD

Level L0

Laboratory Nb of negatives Nb of negatives Probability of Probability of Probability of Probability of positive Probability of identical
expected obtained negatives negatives pairs positives pairs result pairs
A 8 8 1.00 1.00 0.00 0.00 1.00
B 8 8 1.00 1.00 0.00 0.00 1.00
C 8 8 1.00 1.00 0.00 0.00 1.00
F 8 8 1.00 1.00 0.00 0.00 1.00
G 8 8 1.00 1.00 0.00 0.00 1.00
H 8 8 1.00 1.00 0.00 0.00 1.00
J 8 8 1.00 1.00 0.00 0.00 1.00
K 8 8 1.00 1.00 0.00 0.00 1.00
L 8 7 0.88 0.77 0.13 0.02 0.78
M 8 8 1.00 1.00 0.00 0.00 1.00
O 8 8 1.00 1.00 0.00 0.00 1.00
Mean : 0.98
Accordance : 98.0%

Level L1

Laboratory Nb of positives Nb of positives Probability of Probability of Probability of Probability of Probability of identical

expected obtained positives positives pairs negatives negative pairs result pairs
A 8 7 0.88 0.77 0.13 0.02 0.78
B 8 8 1.00 1.00 0.00 0.00 1.00
C 8 8 1.00 1.00 0.00 0.00 1.00
F 8 8 1.00 1.00 0.00 0.00 1.00
G 8 8 1.00 1.00 0.00 0.00 1.00
H 8 8 1.00 1.00 0.00 0.00 1.00
J 8 8 1.00 1.00 0.00 0.00 1.00
K 8 8 1.00 1.00 0.00 0.00 1.00
L 8 8 1.00 1.00 0.00 0.00 1.00
M 8 8 1.00 1.00 0.00 0.00 1.00
O 8 8 1.00 1.00 0.00 0.00 1.00
Mean : 0.98
Accordance : 98.0%

Level L2

Laboratory Nb of positives Nb of positives Probability of Probability of Probability of Probability of Probability of identical

expected obtained positives positives pairs negatives negative pairs result pairs
A 8 8 1.00 1.00 0.00 0.00 1.00
B 8 8 1.00 1.00 0.00 0.00 1.00
C 8 8 1.00 1.00 0.00 0.00 1.00
F 8 8 1.00 1.00 0.00 0.00 1.00
G 8 8 1.00 1.00 0.00 0.00 1.00
H 8 8 1.00 1.00 0.00 0.00 1.00
J 8 8 1.00 1.00 0.00 0.00 1.00
K 8 8 1.00 1.00 0.00 0.00 1.00
L 8 8 1.00 1.00 0.00 0.00 1.00
M 8 8 1.00 1.00 0.00 0.00 1.00
O 8 8 1.00 1.00 0.00 0.00 1.00
Mean : 1.00
Accordance : 100.0%
 APPENDIX 6

INTERLABORATORY STUDY
-
CONCORDANCE
 CONCORDANCE

ALTERNATIVE METHOD

Number of laboratories 11
Number of negatives per laboratory 8
Level L0
Laboratory Nb of negative Nb of negative Inter-laboratory pairs with the Total number of inter-
expected obtained same result laboratory pairs
A 8 8 640 640
B 8 8 640 640
C 8 8 640 640
F 8 8 640 640
G 8 8 640 640
H 8 8 640 640
J 8 8 640 640
K 8 8 640 640
L 8 8 640 640
M 8 8 640 640
O 8 8 640 640
Total 7040 7040
Concordance 100.0%

Number of laboratories 11
Number of positives per laboratory 8
Level L1
Laboratory Nb of positives Nb of positives Inter-laboratory pairs with the Total number of inter-
expected obtained same result laboratory pairs
A 8 8 624 640
B 8 8 624 640
C 8 8 624 640
F 8 8 624 640
G 8 8 624 640
H 8 8 624 640
J 8 8 624 640
K 8 7 554 640
L 8 8 624 640
M 8 8 624 640
O 8 7 554 640
Total 6724 7040
Concordance 95.5%

Number of laboratories 11
Number of positives per laboratory 8
Niveau L2
Laboratory Nb of positives Nb of positives Inter-laboratory pairs with the Total number of inter-
expected obtained same result laboratory pairs
A 8 8 640 640
B 8 8 640 640
C 8 8 640 640
F 8 8 640 640
G 8 8 640 640
H 8 8 640 640
J 8 8 640 640
K 8 8 640 640
L 8 8 640 640
M 8 8 640 640
O 8 8 640 640
Total 7040 7040
Concordance 100.0%
 CONCORDANCE

REFERENCE METHOD

Number of laboratories 11
Number of negatives per laboratory 8
Level L0
Laboratory Nb of negative Nb of negative Inter-laboratory pairs with the Total number of inter-
expected obtained same result laboratory pairs
A 8 8 632 640
B 8 8 632 640
C 8 8 632 640
F 8 8 632 640
G 8 8 632 640
H 8 8 632 640
J 8 8 632 640
K 8 8 632 640
L 8 7 560 640
M 8 8 632 640
O 8 8 632 640
Total 6880 7040
Concordance 97.7%

Number of laboratories 11
Number of positives per laboratory 8
Level L1
Laboratory Nb of positives Nb of positives Inter-laboratory pairs with the Total number of inter-
expected obtained same result laboratory pairs
A 8 7 560 640
B 8 8 632 640
C 8 8 632 640
F 8 8 632 640
G 8 8 632 640
H 8 8 632 640
J 8 8 632 640
K 8 8 632 640
L 8 8 632 640
M 8 8 632 640
O 8 8 632 640
Total 6880 7040
Concordance 97.7%

Number of laboratories 11
Number of positives per laboratory 8
Level L2
Laboratory Nb of positives Nb of positives Inter-laboratory pairs with the Total number of inter-
expected obtained same result laboratory pairs
A 8 8 640 640
B 8 8 640 640
C 8 8 640 640
F 8 8 640 640
G 8 8 640 640
H 8 8 640 640
J 8 8 640 640
K 8 8 640 640
L 8 8 640 640
M 8 8 640 640
O 8 8 640 640
Total 7040 7040
Concordance 100.0%