Once it was established that the FC methodology gave reliable
results of FGL populations, we proceeded to blend the latter to
suspensions of chocolate or cereal bar solids. This was aimed at
simulating the result of a typical food sample homogenization step,
required for microbiological analyses of foods. The particularity of
these assays is that the cells were not in the food matrix that was
homogenized, but added to the slurries. Since suspensions of
known bacterial counts were added to the chocolate or cereal bars
slurries (such as data in Table 1), it was possible to calculate predicted
values and assess the accuracy of FC in slurries containing
the food matrices.
With cereal bar slurries, the experimental and predicted counts
were similar with all three analyses when liquid cultures were
added, in either FGL or IPT form (Table 2). The data were also in line
with the viability state of the cultures used. Thus, with the FGL
culture, total and viable counts were identical, while in the IPT
suspension, the dead cell population was equivalent to the total
count.
Once it was established that the FC methodology gave reliableresults of FGL populations, we proceeded to blend the latter tosuspensions of chocolate or cereal bar solids. This was aimed atsimulating the result of a typical food sample homogenization step,required for microbiological analyses of foods. The particularity ofthese assays is that the cells were not in the food matrix that washomogenized, but added to the slurries. Since suspensions ofknown bacterial counts were added to the chocolate or cereal barsslurries (such as data in Table 1), it was possible to calculate predictedvalues and assess the accuracy of FC in slurries containingthe food matrices.With cereal bar slurries, the experimental and predicted countswere similar with all three analyses when liquid cultures wereadded, in either FGL or IPT form (Table 2). The data were also in linewith the viability state of the cultures used. Thus, with the FGLculture, total and viable counts were identical, while in the IPTsuspension, the dead cell population was equivalent to the totalcount.
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Once it was established that the FC methodology gave reliable
results of FGL populations, we proceeded to blend the latter to
suspensions of chocolate or cereal bar solids. This was aimed at
simulating the result of a typical food sample homogenization step,
required for microbiological analyses of foods. The particularity of
these assays is that the cells were not in the food matrix that was
homogenized, but added to the slurries. Since suspensions of
known bacterial counts were added to the chocolate or cereal bars
slurries (such as data in Table 1), it was possible to calculate predicted
values and assess the accuracy of FC in slurries containing
the food matrices.
With cereal bar slurries, the experimental and predicted counts
were similar with all three analyses when liquid cultures were
added, in either FGL or IPT form (Table 2). The data were also in line
with the viability state of the cultures used. Thus, with the FGL
culture, total and viable counts were identical, while in the IPT
suspension, the dead cell population was equivalent to the total
count.
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