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Direct plating method for enumeration of Staphylococcus aureus: collaborative study.

E F Baer, J W Messer, J E Leslie

    Journal - Association of Official Analytical Chemists
    |November 1, 1975
    PubMed
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    A new direct plating method effectively enumerates Staphylococcus aureus in processed foods by omitting sodium chloride. This improved method shows lower variability than the previous AOAC standard, making it suitable for general food safety testing.

    Area of Science:

    • Microbiology
    • Food Science
    • Analytical Chemistry

    Background:

    • Sodium chloride (NaCl) adversely affects Staphylococcus aureus in processed foods.
    • Accurate enumeration of S. aureus is crucial for food safety.

    Purpose of the Study:

    • To develop and validate a direct plating method for S. aureus enumeration that excludes NaCl.
    • To compare the performance of the new method against the existing AOAC official method.

    Main Methods:

    • A novel direct plating technique for S. aureus was developed, omitting NaCl.
    • A collaborative study involving 16 analysts was conducted.
    • Results were compared with the AOAC official first action method (46.036--46.040) using samples with varying S. aureus populations.

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    Main Results:

    • The direct plating method demonstrated significantly lower coefficients of variation among analysts compared to method 46.040 across all tested population levels.
    • Variability in the direct plating method at lower S. aureus concentrations was attributed to the low bacterial counts.
    • The new method was adopted as official first action for general use.

    Conclusions:

    • The NaCl-free direct plating method provides more reliable enumeration of S. aureus in processed foods.
    • The AOAC method 46.036--46.040 is now recommended only for raw ingredients and non-processed foods.