Separation of micro-organisms from meat and their rapid enumeration using a membrane filtration-epifluorescent microscopy technique.
A new method of separating bacteria from beef mince has been developed, in which an alkaline protease, Alcalase 0.6 L, was used to degrade the meat proteins, leaving micro-organisms in suspension. The organisms were then counted, using a membrane filtration-epifluorescent microscopy technique. A correlation coefficient of 0.97 was obtained between this method and the standard plate count, indicating its suitability for use in quality control.
National Food Centre, Dunsinea, Castleknock, Dublin, Ireland.
I
I
Walls
J J
JJ
Sheridan
R W
RW
Welch
D A
DA
McDowell
D000165:Acridine Orange; D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002417:Cattle; D002498:Centrifugation; D015169:Colony Count, Microbial; D005516:Food Microbiology; D008460:Meat; D008856:Microscopy, Fluorescence; D013381:Subtilisins / Q000378:metabolism
D013381:Subtilisins; D000165:Acridine Orange