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Comparison of Plating and Most Probable Number Techniques for the Isolation of Staphylococci from Foods
Author(s) -
Patterson J. T.
Publication year - 1973
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.1365-2672.1973.tb04102.x
Subject(s) - staphylococcus aureus , isolation (microbiology) , most probable number , food science , microbiology and biotechnology , chemistry , biology , bacteria , genetics
. The recovery of Staphylococcus aureus on a solid medium similar to that of Smith & Baird‐Parker (1964) was compared with the most probable number (MPN) of the organism in a range of foods, using the liquid medium of Giolitti & Cantoni (1966). The latter proved more efficient in detecting staphylococci in foods, particularly where low numbers were present.