Evaluation of the Spiral Plate Maker for the Enumeration of Micro‐organisms in Foods

Abstract

A statistically based comparison of five methods of enumerating bacteria in foods has been undertaken to assess the potential application of the Spiral Plate Maker (Gilchrist et al. 1973) which is claimed to reduce very significantly the costs involved in the quantitative estimation of viable micro‐organisms in foods. The performance of the Spiral Plate Maker was compared with that of three conventional methods (pour plate, surface spread plate and drop count) for the examination of four types of food by four different operators. Analysis of variance showed that there were no differences between the methods at the 5% level although some isolated interactions occurred. Regression and correlation coefficients between the various methods were all highly significant and the results obtained by the spiral plate method were within the limits of error for traditional quantitative methods. The spiral plate method, in many cases, can replace advantageously any of the other methods for the quantitative estimation of viable microorganisms in foods. Labour requirements for the enumeration of micro‐organisms by the spiral plate method were only 31% of that required for one conventional method. In addition considerable savings in materials were achieved.