METHOD FOR DETERMINING THE NUMBER OF mesophilic aerobic and facultative anaerobic microorganisms MEAT, by-products, meat products and environmental objects

摘要

A method of determining quantities of mesophilic aerobic and facultative anaerobic microorganisms in food products, comprising forming a culture medium and saline spilling into Petri dishes meat-peptone agar, sampling with food, cooking the slurry of the sample of food, cooking decimal dilutions of the investigated suspension in sodium chloride solution (0.85% solution), and the arrangement of decimal dilutions investigated slurry on the surface of the meat-peptone agar cultivation and counting the number of columns minutes according to the formula: x = an · 10 where x - number of mesophilic aerobic and facultative anaerobic microorganisms, and - the number of colonies, n - dilution degree, characterized in that, instead of saline for the preparation of decimal dilutions of the investigated suspension using 0.6 -0.8% solution of the meat-peptone agar consisting of 1 dm3 of distilled water, 10 g of peptone, 5 g sodium chloride, 0.3 g of anhydrous KH2PO4, 0.6 g of anhydrous NaH2PO4 and 0.6-0.8 g agar; pH 7.0-7.2, the step of preparing a slurry decimal dilutions investigated with one petri dish is placed to 6 samples of varying degrees of dilution of the investigated suspension.