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

Published online by Cambridge University Press:  15 May 2009

J. M. Kramer  and
R. J. Gilbert
J. M. Kramer
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT, England
R. J. Gilbert
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT, England
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Summary

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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.

Type
Research Article
Information
Journal of Hygiene , Volume 81 , Issue 1 , August 1978 , pp. 151 - 159
Copyright
Copyright © Cambridge University Press 1978

References

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