The Validation of the Dai Nippon MediCa SA Method for AOAC Research Institute Performance Tested Methods[SM] Certification

The Validation of the Dai Nippon MediCa SA Method for AOAC Research Institute Performance Tested Methods[SM] Certification

A ready-made dry medium method for Staphylococcus aureus count, the MediCa SA method incubated at 35 or 37[degrees]C, was compared with the Baird-Parker method (AOAC Official Method[SM] 975.55) for 11 food matrices: raw beef, raw ground beef, raw lamb, cooked ham, raw salmon, frozen prawn, fresh chi...

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Veröffentlicht in:Journal of AOAC International 2018-09, Vol.101 (5), p.1522
Format: Artikel
Sprache:eng
Schlagworte:
Chemical equipment
Evaluation
Licensing, certification and accreditation
Measurement
Staphylococcus aureus
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Zusammenfassung:A ready-made dry medium method for Staphylococcus aureus count, the MediCa SA method incubated at 35 or 37[degrees]C, was compared with the Baird-Parker method (AOAC Official Method[SM] 975.55) for 11 food matrices: raw beef, raw ground beef, raw lamb, cooked ham, raw salmon, frozen prawn, fresh chilled pasta, pasteurized milk, natural cheese, cream puff, and potato salad. The mean difference between the two methods at each contamination level for each matrix was
ISSN:1060-3271
DOI:10.5740/jaoacint.17-0487