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Dai Nippon Printing Co., Ltd Medi·Ca CC for Enumeration of Coliform Bacteria

2015; Oxford University Press; Volume: 98; Issue: 1 Linguagem: Inglês

10.5740/jaoacint.14-076

1944-7922

Fumihiko Saito, Mai Shimizu, Takeo Suzuki, C. Hamada, Tatsuhiko Iwase, Norihiko Okochi, Mamoru Yamazaki, Hitoshi Kyotani,

Food Safety and Hygiene

Abstract A ready-made dry medium method for coliform count, the Medi·Ca CC method, was compared to the Violet Red Bile Agar method (BacteriologicalAnalytical Manual, Chapter 4, Enumeration of Escherichia coli and the ColiformBacteria, Section G) for nine raw foods from four food categories: raw ground pork, raw lamb, raw groundchicken, raw tuna fillet, raw salmon fillet, raw shrimp, fresh peeled banana, fresh cut pineapple, and fresh cut apple. The 95% confidence interval for the mean difference between the two methods at each contamination level for seven matrixes from all four categories fell within the range of –0.50 to 0.50, and no statistical difference was observed at allthree contamination levels for four matrixes from three categories. These results demonstrated that the Medi·Ca CC method is a reasonable alternativeto the reference method for raw meat, raw poultry, raw fish, and fresh fruits.