Proficiency Testing

2009

 

In July 2009, 1 sample of Dairy Cow feed was distributed to 23 laboratories in Europe; 20 applied our recommended method, analysing this sample 5 times. Interested in participating to the proficiency testing, the following labs, identified by their cities, have sent results:

Altenberge (D), Augustenberg (D), Azores (P), Budapest (H), Detmold (D), Halle (D), Jena (D), Leipzig(D), Lichtenwalde(D), Linz (A), Ljubljana (SLO), Luxemburg (L), Münster (D), Neubrandenburg (D), Oberschleissheim(D) , Oldenburg(D) , Posieux (CH), Potsdam (D), Rennes (F), Speyer (D), Stade (D), and Zagreb (HR)

 

The legend of the evaluation tables presented for each sample is as follows:

(OV: orientation value)
(LOD: limite of detection)

Legend

≤ 1 x OV

> 1 - 5 x OV

> 5 - 10 x OV

> 10 x OV

< LOD

Summary of evaluations

 

mo group1

/OV

mo group2

/OV

mo group3

/OV

mo group4

/OV

mo group5

/OV

mo group6

/OV

mo group7

/OV

 

 

Sample A
Maize gluten

CFU total typical
OV: 1.00E+06

CFU spoil.flora
OV: 1.00E+06

CFU Strepto-
mycetes
OV: 1.00E+05

CFU Total typical moulds
OV: 1.00E+04

CFU spoilage flora
OV: 2.00E+04

CFU Mucoraceae
OV: 1.00E+03

CFU Yeasts
OV: 3.00E+04

theoretical quality step

quality step attribuated

A

0.02

0.00

0.00

0.00

0.00

0.00

0.00

1

1

B

0.00

0.03

0.00

0.00

0.30

0.03

0.00

1

1

C

0.02

0.03

0.00

0.99

0.02

0.03

0.00

1

1

D

0.00

0.01

0.00

0.00

0.14

0.03

0.00

1

1

E

0.01

0.00

0.00

0.03

1.00

0.25

0.01

1

1

F

0.03

0.01

0.00

0.25

0.85

0.03

0.00

1

1

G

0.03

0.08

0.00

2.95

0.01

0.03

0.00

2

2

H

0.00

0.04

0.00

0.00

0.44

0.03

0.00

1

1

I

0.00

0.02

0.00

0.00

1.25

0.03

0.00

2

2

J

0.00

0.01

0.00

0.01

0.43

0.03

0.00

1

1

K

0.00

0.19

0.00

0.00

0.71

0.03

0.00

1

1

L

0.01

0.03

0.01

0.01

1.30

0.03

0.00

2

2

M

0.03

0.07

0.00

0.03

1.38

0.25

0.01

2

2

N

0.03

0.00

0.00

0.00

0.35

0.03

0.00

1

1

P

0.00

0.05

0.00

0.00

0.91

0.03

0.00

1

1

Q

0.00

0.03

0.00

0.03

0.65

0.25

0.01

1

1

R

0.01

0.01

0.00

0.00

1.20

0.03

0.00

2

2

  TOP OF PAGE  

Sample : Dairy Cow Feed

Moulds (10-4)
(Bengale Rose Agar)

 

 

Bacteria (10-5)
 (Tryptose Agar)

 

 

 

Table 1.  Summary of evaluations

(average of 5 determination for labs using the EFMO/VDLUFA method)

 

mo group1

/OV

mo group2

/OV

mo group3

/OV

mo group4

/OV

mo group5

/OV

mo group6

/OV

mo group7

/OV

 

 

Dairy cow feed

CFU total typical
OV: 1.00E+07

CFU spoil.flora
OV: 1.00E+06

CFU Streptomycetes
OV: 1.00E+05

CFU Total typical moulds
OV: 5.00E+04

CFU spoilage flora
OV: 5.00E+04

CFU Mucoraceae
OV: 5.00E+03

CFU Yeasts
OV: 5.00E+04

theoretical quality step

quality step attribuated

A

0.82

4.28

0.08

0.45

2.35

0.96

0.90*

2-3

2

B

0.35

0.33

0.05

0.04

1.28

0.66

0.10

2

2

C

0.33

1.38

0.05

0.10

3.32

1.00

0.09

2

2

D

0.34

1.64

0.14

0.36

3.18

0.40

0.34

2

2

E

0.31

1.68

0.54

0.01

2.16

0.44

0.14

2

2

F

0.48

1.75

1.31*

0.18

4.00

1.56

0.38

2

2

G

0.85

1.77

0.50

0.14

4.02

0.54

0.51

2

2

H

0.24

0.34

0.17

0.01

1.57

0.33

0.06

2

2

I

0.79

1.83

0.03

0.00

2.94

1.93

0.13

2

2

J

0.42

1.48

0.01

0.10

2.83

3.40*

0.41

2

2

K

0.31

1.29

0.64

0.06

2.44

1.04

0.25

2-3

2

L

0.27

2.90

0.23

0.11

2.04

0.84

0.18

2

2

M

0.24

0.65

1.09

0.03

2.82

0.99

0.17

2

2

N

0.39

3.90

0.91

0.10

1.10

0.40

0.25

2

2

O

0.14

0.59

4.24*

0.55*

4.53

0.29

0.16

2

2

P

0.35

3.19

0.08

0.01

0.97

0.56

0.12

2

2

Q

0.06

2.75

0.09

0.01

0.93

0.44

0.09

2

2

R

0.50

0.77

0.68

0.20

3.04

2.86

0.10

2-3

2

 Table 2. Variation coefficients obtained by each laboratory:

MO GROUP 1

MO GROUP 2

MO GROUP 3

MO GROUP 4

MO GROUP 5

MO GROUP 6

MO GROUP 7

Dairy cow feed

EFMO 2009

Lab codes

CV %

CV %

CV %

CV %

CV %

CV %

CV %

A

31.9

46.6

50.4

65.7

50.4*

21.0

28.7

B

35.2

51.9

18.3

39.1

18.3

43.7

51.4

C

20.5

22.6

11.5

76.7

11.5

27.9

31.4

D

22.3

38.6

21.8

37.3

21.8

30.6

51.7

E

12.7

9.8

40.3

0.0

40.3

38.0

47.5

F

11.3

17.5

10.9

45.2

10.9

24.4

21.2

G

19.1

40.2

21.9

63.9

21.9

93.2

46.8

H

21.6

26.3

13.4

83.9

13.4

47.4

33.0

I

42.7

13.1

142.8*

0.0

14.9

43.7

23.0

J

45.0

18.4

40.4

55.6

40.4

69.2

23.0

K

18.0

16.2

15.8

92.4

15.8

30.6

50.0

L

26.3

15.0

21.3

12.6

21.3

23.7

28.9

M

28.1

22.7

22.8

120.4

22.8

85.8

54.7

N

1.5

2.0

22.3

68.1

22.3

35.4

50.0

O

7.9

26.0

40.2

84.1

40.2

72.5

19.9

P

11.0

16.1

15.5

88.5

15.5

35.2

52.9

Q

26.1

17.6

10.0

72.4

10.0

34.5

34.6

R

22.1

23.2

7.2

65.9

7.2

140.9*

69.1

 

N

18

18

17

18

17

17

18

Average

22.4

23.5

22.6

59.5

20.5

44.5

39.9

SD

11.6

13.1

12.7

32.4

10.6

22.1

14.4

CV %

51.6

55.4

56.1

54.5

51.5

49.7

36.2

MAX

45.0

51.9

50.4

120.4

40.4

93.2

69.1

MIN

1.5

2.0

7.2

0.0

7.2

23.7

19.9

RANGE

43.6

49.9

43.2

120.4

33.2

69.6

49.2

inv. Student law (t)

2.1199

2.1199

2.1314

2.1199

2.1314

2.1314

2.1199

half tolerance int

25.2

28.4

27.8

70.6

23.2

48.6

31.4

upper lim

47.6

52.0

50.4

130.2

43.7

93.1

71.3

lower lim

-2.8

-4.9

-5.2

-11.1

-2.7

-4.1

8.5

*: outliers

none

none

I

none

A

R

none

The following links show the h-statistics situating the position of the labs 
compared to the average obtained for each micro-organism group.
(according to P. Lischer)

In natural numbers:                              in log transformed numbers

 

The results have been presented at our last meeting in Rostock (September 2009).

 

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