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Dai Nippon Printing Co., Ltd, Medi·Ca AC for Enumeration of Aerobic Bacteria

2014; Oxford University Press; Volume: 97; Issue: 3 Linguagem: Inglês

10.5740/jaoacint.13-163

1944-7922

Norihiko Okochi, Mamoru Yamazaki, Shoichi Kiso, Mai Kinoshita, Yurie Okita, Keisuke Kazama, Rui Saito,

Cultural Heritage Materials Analysis

Abstract A ready-made dry medium method for aerobic count, the Medi·Ca AC method, was compared to the AOAC Official Method 966.23, Microbiological Methods, for seven different heat-processed meat matrixes: cooked roast beef, Chinese barbecued pork (barbecued pork seasoned with honey-based sauce), bacon, cooked ham, frankfurter (made from beef and pork), and boiled and cooked pork sausage. The 95% confidence interval for the mean difference between the two methods at each contamination level for each matrix fell within the range of −0.50 to 0.50, and no statistical difference was observed at all three contamination levels for five matrixes. These results demonstrate that the Medi·Ca AC method is a reasonable alternative to the AOAC 966.23 method for cooked meat products.