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Comparative evaluation of two methods of enumerating enterococci in foods: collaborative study.

Abstract：

:Two methods of enumerating enterococci in foods were compared in a collaborative study. Thirteen laboratories tested four blind duplicate samples containing different levels of enterococci and two negative control samples. Freeze-dried mixtures of bacteria were used as simulated food samples. The freeze-dried samples were reconstituted and either spread directly on the surface of Slanetz and Bartley medium (SB) and incubated at 44 degrees C for 48 h or preincubated in tryptone soya agar at 37 degrees C for 2 h before being overlaid by SB and incubated at 37 degrees C for a further 46 h. The numbers CFU of enterococci recovered by the two methods were not significantly different except for one sample where the 37 degrees C method gave a somewhat higher recovery. The 44 degrees C method was less time-consuming and less laborious.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Peterz M,Steneryd AC

doi

10.1016/0168-1605(93)90046-j

subject

Has Abstract

pub_date

1993-05-01 00:00:00

pages

211-21

issue

3

eissn

0168-1605

issn

1879-3460

pii

0168-1605(93)90046-J

journal_volume

18

pub_type

杂志文章

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