Determination of Relative Bacterial Levels on Carcasses and Meats—a New Quick Method

Abstract

A new method for bacterial surface sampling meats is described. Using a cotton wool swab stick, bacteria are transferred directly to the surface of a segment (= 1/6) of an agar plate. After incubation, the number of colonies is estimated using a comparator disc, giving the result in point values of 1/3 of a log10‐unit. The average point value is then converted into the average number of colonies per segment using a Table. In order to emphasize that the results should be regarded as relative levels rather than actual bacterial counts, the result should be recorded as ‘bacteria/sample’—not ‘bacteria/cm2′.