title: [Rapid method for indirect bacterial determination in minced meat and spices by measurement of carbon dioxide production rates].
abstract: A rapid method has been developed for the determination of total microbial count in foods within one hour in the range between 10(5) and 10(9) microorganisms per ml resp. g. This method was developed for microbial analysis of highly contaminated food stuffs, e.g. of minced meat and spices, which are not suitable for indirect determination of total microbial counts by measurement of oxygen consumption rates. The method is based on the measurement of microbially produced CO2 by means of a selective electrode. For that purpose a sample is diluted with a glucose containing suitable nutrient broth and placed into a tightly closable measuring vessel. Substrate-specific correlations between microbial loads (total plate count) and CO2-production rates were determined.
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000032:analysis*; D002417:Cattle; D003212:Condiments / Q000032:analysis; D005516:Food Microbiology; D007700:Kinetics; D008460:Meat / Q000032:analysis
chemical_list: D002245:Carbon Dioxide
vernacular_title: Schnellmethode zur indirekten Keimzahlbestimmung in Hackfleisch und Gewürzen durch Messung der Kohlendioxidfreisetzung.