Abstract
SummaryA comparison of plating methods and incubation temperatures for aerobic bacterial counts, carried out on samples from lamb, beef and meat processing equipment, showed that the spread plate counts were generally higher than those by the pour plate procedure. This was particularly so for samples which had been exposed to low temperatures for long periods. Incubation of plates at 25 and 30°C gave similar results but the 37°C counts were usually lower and more variable. Replication of dilutions or plates was found to give little or no increase in accuracy.
Sign-in/Register to access full text options 
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 callMore From: International Journal of Food Science & Technology
Disclaimer: 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.
