Abstract
Abstract A method for the microbiological examination of frozen and/or prepared foods as an index to the sanitary conditions under which the food was produced and/or stored was subjected to collaborative study. The method encompasses four determinations: aerobic plate count, the MPN (most probable number) of coliforms, the MPN of E. coli, and the numbers of S. aureus. Subdivisions of custard pie filling, some inoculated with E. coli, A. aerogenes, or S. aureus, were examined by four laboratories. Statistical evaluation of the results indicated that the method gives essentially equivalent results from laboratory to laboratory. It is recommended that the method be adopted as official, first action.
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