Biomaterial Database

[Counts of aerobic bacteria using a droplet technique (author's transl)]. 1976

M J Schoenmakers, and J Bes

A new droplet method used in counts of aerobic bacteria was compared with the standard pour-plate method. The results obtained with the two methods were virtually identical (r finely chopped fillet steak = 0.95; r heated meats = 0.98). The advantage of the droplet method consists in the fact that it saves time (48 hours) and material (pipettes and Petri dishes).

UI	MeSH Term	Description	Entries
D008460	Meat	The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.	Meats
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
D001431	Bacteriological Techniques	Techniques used in studying bacteria.	Bacteriologic Technic,Bacteriologic Technics,Bacteriologic Techniques,Bacteriological Technique,Technic, Bacteriological,Technics, Bacteriological,Technique, Bacteriological,Techniques, Bacteriological,Bacteriologic Technique,Bacteriological Technic,Bacteriological Technics,Technic, Bacteriologic,Technics, Bacteriologic,Technique, Bacteriologic,Techniques, Bacteriologic

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