Evaluation of three applications of a semi-automated most-probable-number method for the assessment of microbiological parameters in dairy products

摘要: Several rapid and automated microbiological methods have been introduced by food control laboratories because they allow quality (e.g. contamination with spoilage microorganisms and/or pathogens) of products to be checked or hygiene monitoring undertaken during production. This study evaluated three applications the TEMPO® system; an method based on most-probable-number technique, performed in parallel relevant ISO standard for comparison. Escherichia coli certified reference material soft cheese samples contaminated artificially E. were used throughout study. Performance characteristics including precision, bias limit detection (EC), coliforms (TC) viable aerobic mesophilic microflora (TVC) determined particular attention given low-level contamination, which typically occur manufacturing retail as well storage consumption at home. EC was more precise than TC whilst TVC showed most variation. Moreover, higher numbers obtained TC. Reliability system depended specificity targeted group method. Although, like offer convenience, often lack necessary clarity terms operational details, measurement principles data processing reliable routine use. Installation ‘expert modus’ facilitate access original would significantly increase commercial confidence application use these systems.