Abstract
Using a ‘solid-repair’ method, recovery of the natural microflora in frozen chicken, minced beef, peas, beans and prawns was investigated with particular reference to the detection of sub-lethally injured bacteria. Plate counts following resuscitation in: Hall's Resuscitation Agar (HRA), Trypticase Soy Agar (TSA), Minerals Modified Glutamate Agar (MMGA) and Plate Count Agar (PCA), were compared to conventional aerobic plate counts (APC). HRA and MMGA recovered significantly more cells than the normal APC ( P ⩽ 0·05), though HRA was effective for all foods and consistently recovered greater numbers of cells than MMGA. No improvements in recovery occurred following resuscitation in either TSA or PCA. None of the resuscitation times was optimal for recovery, and repair was comparable at 20°C and 30°C. Maximum Recovery Diluent without salt or supplemented with 0·5% and 1·0% ( w v ) salt did not affect recovery. Overlayers of PCA containing salt at the same concentration as present naturally in the food, when applied on top of HRA produced maximal recovery levels from prawns and, to a lesser extent, from chicken.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
