Comparative evaluation of two methods of enumerating enterococci in foods: collaborative study
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 o C for 48 h or preincubated in tryptone soya agar at 37 o C for 2 h before being overlaid by SB and incubated at 37 o 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 o C method gave a somewhat higher recovery. The 44 o C method was less time-consuming and less laborious.
원문보기 무료다운로드 유료다운로드
- 무료 원문 정보가 존재하지 않습니다.
NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.