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Determination of Relative Bacterial Levels on Carcasses and Meats—a New Quick Method
Author(s) -
ØLGAARD K.
Publication year - 1977
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.1365-2672.1977.tb00699.x
Subject(s) - bacteria , food science , agar , mathematics , biology , genetics
A new method for bacterial surface sampling meats is described. Using a cotton wool swab stick, bacteria are transferred directly to the surface of a segment (= 1/6) of an agar plate. After incubation, the number of colonies is estimated using a comparator disc, giving the result in point values of 1/3 of a log 10 ‐unit. The average point value is then converted into the average number of colonies per segment using a Table. In order to emphasize that the results should be regarded as relative levels rather than actual bacterial counts, the result should be recorded as ‘bacteria/sample’—not ‘bacteria/cm 2′ .