Determination of Total Bacterial Counts in Foods and Cosmetics by Spiral Plate Count Method

doi:10.7506/spkx1002-6300-200920079

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 356-358.doi: 10.7506/spkx1002-6300-200920079

Previous Articles Next Articles

Determination of Total Bacterial Counts in Foods and Cosmetics by Spiral Plate Count Method

CHEN Bin，HUANG Xiao-rong，ZHENG Jing，SHAO Bi-ying，WU Qian，TANG Min-ying，HUANG Chang-jiao

Technology Center of Fujian Entry-Exit Inspection and Quarantine Bureau, Fuzhou 350001, China

Received:2009-07-22 Online:2009-10-15 Published:2010-12-29
Contact: CHEN Bin

Abstract

Abstract:

Both spiral plate count method (automatic counting after 48 hours) and the Chinese national standard method (manual counting after 48 hours) were applied to determine Staphylococcus aureus, Salmonella, Escherichia coli and total bacterial colonies in 161 samples of foods and cosmetics. Compared with results from both methods, no significant difference was observed (P＞ 0.05). Therefore, spiral plate count method is applicable to determine aerobic bacteria in foods and cosmetics.

Key words: spiral plate count, bacteria suspension, foods, cosmetics, total bacterial colonies

CLC Number:

TS201.3

CHEN Bin，HUANG Xiao-rong，ZHENG Jing，SHAO Bi-ying，WU Qian，TANG Min-ying，HUANG Chang-jiao. Determination of Total Bacterial Counts in Foods and Cosmetics by Spiral Plate Count Method[J]. FOOD SCIENCE, 2009, 30(20 ): 356-358.

[1]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[2]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[3]	MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen. Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour [J]. FOOD SCIENCE, 2021, 42(17): 291-298.
[4]	WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi. Progress on Strategies for Inhibition of Acrylamide Formation in Foods [J]. FOOD SCIENCE, 2021, 42(17): 333-342.
[5]	ZHOU Ruohao, LÜ Daizhu, MA Chen, LIANG Shuilian, XIANG Tantan, WANG Mingyue. Determination of Chlorpheniramine Residues in Foods of Animal and Plant Origin by GC-MS/MS [J]. FOOD SCIENCE, 2021, 42(10): 311-315.
[6]	CHENG Weiwei, WANG Xia, ZHANG Zhongfei, LIU Guoqin, CHEN Feng, CHENG Kawing. Simultaneous Determination of Typical Advanced Glycation End Products in Thermally Processed Foods by Ultra-high Performance Liquid Chromatography-Quadrupole-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(10): 316-321.
[7]	WANG Bolun, GU Fengying, LIU Ziyi, ZHANG Fan, LIU Hao, YANG Tingting, WANG Feng. Advances in Methods for the Determination of Folate in Foods [J]. FOOD SCIENCE, 2020, 41(9): 294-300.
[8]	HU Jiayong, ZHANG Man, PI Jiangyi, PENG Qingzhi, FENG Hao, ZHOU Taohong. Quantitative and Qualitative Determination of Illicit Sildenafil in Health Foods by Surface Enhanced Raman Spectroscopy [J]. FOOD SCIENCE, 2020, 41(8): 297-302.
[9]	YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao. Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking [J]. FOOD SCIENCE, 2020, 41(6): 304-309.
[10]	XING Chen, WANG Lijuan, WANG Xiaoqin. Recent Studies on Free and Bound Phenolic Compounds in Edible Plants: A Review [J]. FOOD SCIENCE, 2020, 41(5): 266-275.
[11]	LIU Ting. The European Union’s Experience in Prudential Supervision over Genetically Modified Foods and Its Enlightenment for China [J]. FOOD SCIENCE, 2020, 41(5): 282-289.
[12]	LIU Yuan, YE Shengying, WEI Zhencheng, ZHANG Yan, DENG Yuanyuan, TANG Xiaojun, ZHANG Mingwei, LIU Guang. Effects of Macronutrients and pH on Matrix Quality of Emulsion-Type Foods for Special Medical Purposes [J]. FOOD SCIENCE, 2020, 41(4): 23-31.
[13]	ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua. Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review [J]. FOOD SCIENCE, 2020, 41(3): 272-280.
[14]	ZHAO Lei, BI Xinhua, ZHAO Anni. Frame Reconstruction of Mobile Traceability Information System for Fresh Foods Based on Blockchain [J]. FOOD SCIENCE, 2020, 41(3): 314-321.
[15]	ZHANG Fangming, ZHENG Hui, ZHENG Tao, ZENG Yiqiong, FAN Yubing, LI Weizhen, ZHOU Nan, HE Jinxu, YANG Yong. Sleep-Improving Food and Medicinal Resources and Their Application in Health Foods: A Review [J]. FOOD SCIENCE, 2020, 41(23): 303-310.

Determination of Total Bacterial Counts in Foods and Cosmetics by Spiral Plate Count Method

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments