Comparative evaluation of two methods of enumerating enterococci in foods: collaborative study
| Autor: | Ann-Charlotte Steneryd, Mats Peterz |
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| Rok vydání: | 1993 |
| Předmět: |
Hot Temperature
food.ingredient Staphylococcus Colony Count Microbial Biology medicine.disease_cause Microbiology Comparative evaluation chemistry.chemical_compound food medicine Enumeration Animals Agar Food microbiology False Positive Reactions Pediococcus Food science Reproducibility of Results General Medicine biology.organism_classification Culture Media Meat Products Enterococcus chemistry Evaluation Studies as Topic Tryptone Food Microbiology Food Science |
| Zdroj: | International Journal of Food Microbiology. 18:211-221 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/0168-1605(93)90046-j |
| Popis: | Two methods of enumerating enterococci in foods were compared in a collaborative study. Thirteen laboratories tested four blind duplicate samples containing different levels of enterococci and two negative control samples. Freeze-dried mixtures of bacteria were used as simulated food samples. The freeze-dried samples were reconstituted and either spread directly on the surface of Slanetz and Bartley medium (SB) and incubated at 44 degrees C for 48 h or preincubated in tryptone soya agar at 37 degrees C for 2 h before being overlaid by SB and incubated at 37 degrees C for a further 46 h. The numbers CFU of enterococci recovered by the two methods were not significantly different except for one sample where the 37 degrees C method gave a somewhat higher recovery. The 44 degrees C method was less time-consuming and less laborious. |
| Databáze: | OpenAIRE |
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