Enumeration of Total Aerobic Microorganisms in Foods by SimPlate® Total Plate Count–Color Indicator Methods and Conventional Culture Methods: Collaborative Study

Autor:	Townsend David E, Linda A. Mui, Stephanie C. Leung, Philip T Feldsine, Andrew H Lienau
Rok vydání:	2003
Předmět:	Pharmacology Relative efficacy Microorganism food and beverages Mineralogy Repeatability Analytical Chemistry Plate count Method comparison Enumeration Colony count Environmental Chemistry Food microbiology Food science Agronomy and Crop Science Food Science Mathematics
Zdroj:	Journal of AOAC INTERNATIONAL. 86:257-274
ISSN:	1944-7922 1060-3271
DOI:	10.1093/jaoac/86.2.257
Popis:	The relative efficacy of the SimPlate® Total Plate Count–Color Indicator (TPC–CI) method (SimPlate 35°C) was compared with the AOAC Official Method 966.23 (AOAC 35°C) for enumeration of total aerobic microorganisms in foods. The SimPlate TPC–CI method, incubated at 30°C (SimPlate 30°C), was also compared with the International Organization for Standardization (ISO) 4833 method (ISO 30°C). Six food types were analyzed: ground black pepper, flour, nut meats, frozen hamburger patties, frozen fruits, and fresh vegetables. All foods tested were naturally contaminated. Nineteen laboratories throughout North America and Europe participated in the study. Three method comparisons were conducted. In general, there was
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6b80e784a8bb13418c0daea0fd57fd0c https://doi.org/10.1093/jaoac/86.2.257 Zobrazit plný text záznamu