3M Petrifilm staph express count plate method for the enumeration of Staphylococcus aureus in selected types of processed and prepared foods: collaborative study
The 3M Petrifilm Staph Express Count plate method was compared with AOAC Official Method 975.55 for the enumeration of Staphylococcus aureus in selected foods. Five foods--frozen lasagna, custard, frozen mixed vegetables, frozen hashbrowns, and frozen batter-coated mushrooms--were analyzed for S. au...
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| Veröffentlicht in: | Journal of AOAC International 2003-09, Vol.86 (5), p.954-962 |
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| container_title | Journal of AOAC International |
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| creator | Silbernagel, K.M Jechorek, R.P Carver, C.N Horter, B.L Lindberg, K.G |
| description | The 3M Petrifilm Staph Express Count plate method was compared with AOAC Official Method 975.55 for the enumeration of Staphylococcus aureus in selected foods. Five foods--frozen lasagna, custard, frozen mixed vegetables, frozen hashbrowns, and frozen batter-coated mushrooms--were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consisting of a control sample, a low inoculation level, a medium inoculation level, and a medium inoculation level with background flora, each in duplicate. The mean log10 counts for the methods were comparable for all 5 foods. The repeatability and reproducibility variances of the 24 h Petrifilm Staph Express Count plate method were similar to those of the 72 h standard method. |
| format | Article |
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Five foods--frozen lasagna, custard, frozen mixed vegetables, frozen hashbrowns, and frozen batter-coated mushrooms--were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consisting of a control sample, a low inoculation level, a medium inoculation level, and a medium inoculation level with background flora, each in duplicate. The mean log10 counts for the methods were comparable for all 5 foods. The repeatability and reproducibility variances of the 24 h Petrifilm Staph Express Count plate method were similar to those of the 72 h standard method.</description><identifier>ISSN: 1060-3271</identifier><identifier>EISSN: 1944-7922</identifier><identifier>PMID: 14632397</identifier><language>eng</language><publisher>Gaithersburg, MD: AOAC International</publisher><subject>Agaricales ; bacterial contamination ; Biological and medical sciences ; Colony Count, Microbial - instrumentation ; Colony Count, Microbial - methods ; custards ; Food Handling ; Food industries ; Food Microbiology ; Food Preservation - methods ; Freezing ; frozen batter coated mushrooms ; frozen foods ; frozen hashbrown potatoes ; frozen lasagna ; frozen vegetables ; Fundamental and applied biological sciences. Psychology ; General aspects ; Methods of analysis, processing and quality control, regulation, standards ; mushrooms ; pasta ; plate count ; potato products ; Reproducibility of Results ; Staphylococcus aureus ; Staphylococcus aureus - isolation & purification ; Vegetables - microbiology</subject><ispartof>Journal of AOAC International, 2003-09, Vol.86 (5), p.954-962</ispartof><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15252889$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/14632397$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Silbernagel, K.M</creatorcontrib><creatorcontrib>Jechorek, R.P</creatorcontrib><creatorcontrib>Carver, C.N</creatorcontrib><creatorcontrib>Horter, B.L</creatorcontrib><creatorcontrib>Lindberg, K.G</creatorcontrib><title>3M Petrifilm staph express count plate method for the enumeration of Staphylococcus aureus in selected types of processed and prepared foods: collaborative study</title><title>Journal of AOAC International</title><addtitle>J AOAC Int</addtitle><description>The 3M Petrifilm Staph Express Count plate method was compared with AOAC Official Method 975.55 for the enumeration of Staphylococcus aureus in selected foods. Five foods--frozen lasagna, custard, frozen mixed vegetables, frozen hashbrowns, and frozen batter-coated mushrooms--were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consisting of a control sample, a low inoculation level, a medium inoculation level, and a medium inoculation level with background flora, each in duplicate. The mean log10 counts for the methods were comparable for all 5 foods. The repeatability and reproducibility variances of the 24 h Petrifilm Staph Express Count plate method were similar to those of the 72 h standard method.</description><subject>Agaricales</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial - instrumentation</subject><subject>Colony Count, Microbial - methods</subject><subject>custards</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>Freezing</subject><subject>frozen batter coated mushrooms</subject><subject>frozen foods</subject><subject>frozen hashbrown potatoes</subject><subject>frozen lasagna</subject><subject>frozen vegetables</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>mushrooms</subject><subject>pasta</subject><subject>plate count</subject><subject>potato products</subject><subject>Reproducibility of Results</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - isolation & purification</subject><subject>Vegetables - microbiology</subject><issn>1060-3271</issn><issn>1944-7922</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkN1KxDAQhYsorq6-gubGy0J-2nTrnSz-wYrCutfLJJ24lbYpSSr2cXxTU3bFqzNn-ObMMEfJGSuzLC1Kzo9jTSVNBS_YLDn3_pPSjEnKT5MZy6TgoizOkh_xQt4wuNrUTUt8gH5H8Lt36D3RdugC6RsISFoMO1sRYx0JOyTYDS06CLXtiDVkPc2NjdVW68ETGBxGqTvisUEdsCJh7NFPaO-sjuGxBV0VHfbgcAq2lb-NK5sGlJ2SvzCeM1TjRXJioPF4edB5snm4f18-pavXx-fl3So1XLKQCoV5tQAJSghGlS5KXXJkUXRpAE1GF4XOmAImotXKlAXjMs_zwhQACsU8udrn9oNqsdr2rm7Bjdu_X0Xg5gCA19AYB52u_T-X85wvFmXkrvecAbuFDxeZzZpTJihjnOZSil84TYHb</recordid><startdate>20030901</startdate><enddate>20030901</enddate><creator>Silbernagel, K.M</creator><creator>Jechorek, R.P</creator><creator>Carver, C.N</creator><creator>Horter, B.L</creator><creator>Lindberg, K.G</creator><general>AOAC International</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope></search><sort><creationdate>20030901</creationdate><title>3M Petrifilm staph express count plate method for the enumeration of Staphylococcus aureus in selected types of processed and prepared foods: collaborative study</title><author>Silbernagel, K.M ; Jechorek, R.P ; Carver, C.N ; Horter, B.L ; Lindberg, K.G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f261t-3be5d8a6ab3310bc79c92e179cc9faef4087c41ba13faecbf971265557f7aabe3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Agaricales</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial - instrumentation</topic><topic>Colony Count, Microbial - methods</topic><topic>custards</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Preservation - methods</topic><topic>Freezing</topic><topic>frozen batter coated mushrooms</topic><topic>frozen foods</topic><topic>frozen hashbrown potatoes</topic><topic>frozen lasagna</topic><topic>frozen vegetables</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>mushrooms</topic><topic>pasta</topic><topic>plate count</topic><topic>potato products</topic><topic>Reproducibility of Results</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - isolation & purification</topic><topic>Vegetables - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silbernagel, K.M</creatorcontrib><creatorcontrib>Jechorek, R.P</creatorcontrib><creatorcontrib>Carver, C.N</creatorcontrib><creatorcontrib>Horter, B.L</creatorcontrib><creatorcontrib>Lindberg, K.G</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><jtitle>Journal of AOAC International</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silbernagel, K.M</au><au>Jechorek, R.P</au><au>Carver, C.N</au><au>Horter, B.L</au><au>Lindberg, K.G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>3M Petrifilm staph express count plate method for the enumeration of Staphylococcus aureus in selected types of processed and prepared foods: collaborative study</atitle><jtitle>Journal of AOAC International</jtitle><addtitle>J AOAC Int</addtitle><date>2003-09-01</date><risdate>2003</risdate><volume>86</volume><issue>5</issue><spage>954</spage><epage>962</epage><pages>954-962</pages><issn>1060-3271</issn><eissn>1944-7922</eissn><abstract>The 3M Petrifilm Staph Express Count plate method was compared with AOAC Official Method 975.55 for the enumeration of Staphylococcus aureus in selected foods. Five foods--frozen lasagna, custard, frozen mixed vegetables, frozen hashbrowns, and frozen batter-coated mushrooms--were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consisting of a control sample, a low inoculation level, a medium inoculation level, and a medium inoculation level with background flora, each in duplicate. The mean log10 counts for the methods were comparable for all 5 foods. The repeatability and reproducibility variances of the 24 h Petrifilm Staph Express Count plate method were similar to those of the 72 h standard method.</abstract><cop>Gaithersburg, MD</cop><pub>AOAC International</pub><pmid>14632397</pmid><tpages>9</tpages></addata></record> |
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| identifier | ISSN: 1060-3271 |
| ispartof | Journal of AOAC International, 2003-09, Vol.86 (5), p.954-962 |
| issn | 1060-3271 1944-7922 |
| language | eng |
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| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE |
| subjects | Agaricales bacterial contamination Biological and medical sciences Colony Count, Microbial - instrumentation Colony Count, Microbial - methods custards Food Handling Food industries Food Microbiology Food Preservation - methods Freezing frozen batter coated mushrooms frozen foods frozen hashbrown potatoes frozen lasagna frozen vegetables Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards mushrooms pasta plate count potato products Reproducibility of Results Staphylococcus aureus Staphylococcus aureus - isolation & purification Vegetables - microbiology |
| title | 3M Petrifilm staph express count plate method for the enumeration of Staphylococcus aureus in selected types of processed and prepared foods: collaborative study |
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