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Ultrasound and Vortex Stirring as Bacteriological Sampling Methods for Foods
Author(s) -
Sharpe A. N.,
Kilsby D. C.
Publication year - 1970
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1970.tb02206.x
Subject(s) - vortex , homogenization (climate) , ultrasound , suspension (topology) , materials science , ultrasonic sensor , sampling (signal processing) , biomedical engineering , pulp and paper industry , environmental science , acoustics , mechanics , mathematics , medicine , optics , physics , biology , engineering , detector , biodiversity , ecology , homotopy , pure mathematics
Summary. The efficiencies of an ultrasonic cleaning tank (insonation) and a vortex stirrer for bacteriological sampling of foods were compared with a standard homogenization method. Insonation gave good recovery of micro‐organisms in a limited range of foods, and its main advantage was the very low debris content of the resultant suspension. Vortex stirring was a much more useful method for routine work, combining convenience and rapidity of sample preparation with low running costs, low noise level and easily pipettable suspensions. The high concentration of organisms obtained by vortex stirring may aid detection of low levels of contamination.