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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
23/01/2001 |
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Data da última atualização: |
23/01/2001 |
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Autoria: |
GILCHRIST, J. E.; DONNELLY, C. B.; PEELER, J. T.; CAMPBELL, J. E. |
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Afiliação: |
Food and Drug Administration, Division of Microbiology, 1090 Tusculum Ave, Cincinnati, OH 45226. |
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Título: |
Collaborative study comparing the spiral plate and aerobic plate count methods |
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Ano de publicação: |
1997 |
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Fonte/Imprenta: |
Journal of the AOAC, v.60, n.4, p.807-812, 1977. |
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Idioma: |
Inglês |
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Conteúdo: |
The spiral plate count method is a semiautomated plating technique that greatly reduces manpower and material costs normally associated with the pour plating technique. In this collaborative study, 8 laboratories compared the spiral and pour plating techniques, using 4 samples each of 3 products: frozen pumpkin pie, frozen chicken pot pie, and shampoo. The results show that 10 of the 12 comparisons of means of the pour and spiral methods were not significantly different; 2 values were significant at a=0.01. Overall, the components of variance were less than that of the current milk standard, and the replicate per cent coefficient of variation was satisfactory. This study indicates that the spiral plate method is an acceptable alternative to the pour plate method; the spiral plate method has been adopted as official first action. |
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Palavras-Chave: |
Bacterium; Methods; Metodos. |
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Thesagro: |
Bactéria; Microbiologia. |
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Thesaurus Nal: |
microbiology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01448naa a2200229 a 4500
001 1649848
005 2001-01-23
008 1997 bl --- 0-- u #d
100 1 $aGILCHRIST, J. E.
245 $aCollaborative study comparing the spiral plate and aerobic plate count methods
260 $c1997
520 $aThe spiral plate count method is a semiautomated plating technique that greatly reduces manpower and material costs normally associated with the pour plating technique. In this collaborative study, 8 laboratories compared the spiral and pour plating techniques, using 4 samples each of 3 products: frozen pumpkin pie, frozen chicken pot pie, and shampoo. The results show that 10 of the 12 comparisons of means of the pour and spiral methods were not significantly different; 2 values were significant at a=0.01. Overall, the components of variance were less than that of the current milk standard, and the replicate per cent coefficient of variation was satisfactory. This study indicates that the spiral plate method is an acceptable alternative to the pour plate method; the spiral plate method has been adopted as official first action.
650 $amicrobiology
650 $aBactéria
650 $aMicrobiologia
653 $aBacterium
653 $aMethods
653 $aMetodos
700 1 $aDONNELLY, C. B.
700 1 $aPEELER, J. T.
700 1 $aCAMPBELL, J. E.
773 $tJournal of the AOAC$gv.60, n.4, p.807-812, 1977.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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