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Comparison of bacterial counts obtained from naturally contaminated foods by means of Stomacher and blender

1987; Canadian Science Publishing; Volume: 33; Issue: 1 Linguagem: Inglês

10.1139/m87-009

1480-3275

U. Purvis, A. N. Sharpe, D. M. Bergener, Gérard Lachapelle, M. Milling, Fred Spiring,

Identification and Quantification in Food

Four Regional Health Protection Branch laboratories each compared aerobic colony counts obtained after "stomaching" and blending, for a minimum of 10 samples in each of the seven food groups: dry pastas; chocolate and cocoa powders; frozen entrees (macaroni and cheese, chow mein, chop suey, fried rice, seafood casseroles, and Salisbury steak); nonfat dry milk; shrimp and crabmeats; spices; and breakfast sausages. Overall, counts obtained after using the Stomacher were equivalent to or higher than counts obtained after using the blender in 73% of the comparisons (α = 0.05). Where differences existed, counts obtained after using the Stomacher tended to be higher than counts obtained after using the blender from milk powder and lower from sausage. Aerobic colony counts from these foods are not unacceptably biased when obtained by Stomacher.