Biomaterial Database

Enumeration of micro-organisms in food: a comparative study of five methods. 1978

J M Kramer, and R J Gilbert

Five methods for the enumeration of micro-organisms in food (pour plate, surface spread plate, surface drop, agar droplet, and microdilution) were used in parallel to examine 100 samples selected from a wide range of food products. Statistical analyses of the results showed that the regression and correlation coefficients between the methods were highly significant; the lowest correlation coefficient derived for any pair of methods was 0.979. A variation in count between the methods of less than 0.5 log10 cycles was given by 98% of the samples. Analysis of the operation times and material requirements of each method showed that substantial savings in cost, time, space and support labour were achieved with the microdilution and agar droplet techniques as compared with the conventional pour plate and spread plate methods.

UI	MeSH Term	Description	Entries
D008722	Methods	A series of steps taken in order to conduct research.	Techniques,Methodological Studies,Methodological Study,Procedures,Studies, Methodological,Study, Methodological,Method,Procedure,Technique
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food