Direct plating method for enumeration of Staphylococcus aureus: collaborative study.
Considerable evidence has been published regarding the adverse effect of sodium chloride on physiologically impaired cells of Staphylococcus aureus, such as are to be expected in processed foods. A direct plating method for enumeration of S. aureus eliminating the use of sodium chloride was devised and subjected to collaborative study by 16 analysts. Results obtained by the direct plating method were compared to those obtained by the AOAC official first action method (46.036--46.040). Participating analysts examined duplicate samples at population levels of 91, 34, and 20 S. aureus/g. Coefficients of variation among analysts were considerably lower for the direct plating method (31, 81, and 48%, respectively) than for method 46.040 (59, 156, and 150%, respectively) at all 3 population levels. High coefficients of variation for the direct plating method at 2 of the 3 levels were due principally to low populations of S. aureus. The direct plating method has been adopted as official first action for general purpose use and use of method 46.036--46.040 has been restricted to raw food ingredients and nonprocessed foods.
D003470:Culture Media; D005516:Food Microbiology; D008722:Methods; D012965:Sodium Chloride; D013211:Staphylococcus aureus / Q000254:growth & development / Q000302:isolation & purification*
D003470:Culture Media; D012965:Sodium Chloride