Enumeration of total aerobic microorganisms in foods by SimPlate Total Plate Count-Color Indicator methods and conventional culture methods: collaborative study.

摘要: The relative efficacy of the SimPlate Total Plate Count-Color Indicator (TPC-CI) method (SimPlate 35 degrees C) was compared with AOAC Official Method 966.23 (AOAC for enumeration total aerobic microorganisms in foods. TPC-CI method, incubated at 30 C C), also International Organization Standardization (ISO) 4833 (ISO C). Six food types were analyzed: ground black pepper, flour, nut meats, frozen hamburger patties, fruits, and fresh vegetables. All foods tested naturally contaminated. Nineteen laboratories throughout North America Europe participated study. Three comparisons conducted. In general, there <0.3 mean log count difference recovery among methods their corresponding reference methods. Mean counts between 2 very similar. Repeatability (Sr) reproducibility (SR) standard deviations similar 3 comparisons. (35 comparable enumerating Similarly, (30 to ISO when samples prepared according method.