AOAC validation of qualitative and quantitative methods for microbiology in foods

Smedt, Jozef M. De

doi:10.1016/s0168-1605(98)00143-3

Cited by 14 publications

(6 citation statements)

References 5 publications

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“…The colonies in plates were counted via colony counter in a appropriate range; 30-300 colonies per plate. The mean number of counts was calculated from duplicate dishes, multiplied by the dilution factor, and stated the resulted value as the aerobic plate count (standard plate count)/ gram at the incubation centigrade temperature applied (16).…”

Section: Total Plate Count (Tpc)mentioning

confidence: 99%

The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

Saewa¹,

Khidhir²,

Bayati³

2021

IJVS

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This research was conducted to estimate the safety of breast and thigh meat (Ross 308) stored in refrigeration and freezing for different periods (0, 3 and 6) and (0, 15 and 30) days, respectively (total samples 12). High pH found in the 6th day of refrigeration storage for thigh meat; 6.414, while low recorded in the 6th day for breast meat; 5.757. High pH was found in the freezing storage period 0 day for chicken breast meat; 6.168, and low pH was found in breast meat in the 30th day of freezing storage; 5.826. The 6th day of refrigeration storage gave the highest TPC for thigh meat; 111.33×10 6 cfu/ gm. Also, the 15th day of freezing storage recorded significant increase in TPC for breast and thigh meat; 244×10 5 cfu/ gm and 274×10 5 cfu/ gm respectively. Significant differences were noted for histamine, cadaverine and spermidine during storage periods, high levels recorded in the 6th day of storage for breast meat; 0.395, 0.078 and 0.643 mg/ kg respectively. Significant differences were noted between the mean levels of biogenic amines for breast samples during all storage periods. High levels of histamine, putrescine, cadaverine, spermine and spermidine were recorded in the 15h day of storage; 2.654, 0.358, 1.589, 0.124 and 2.652 mg/ kg respectively. In thigh meat, significant differences were recorded for levels of biogenic amines during the freezing storage periods except putrescine. Histamine did not exceed the legal limit set by the US FDA; 50 mg/ kg in all samples.

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Section: Total Plate Count (Tpc)mentioning

confidence: 99%

The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

Saewa¹,

Khidhir²,

Bayati³

2021

IJVS

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“…The effect of storage on TSS was directly observed by using manually operated refractometer according to Method No. 931-12 of AOAC [19].…”

Section: Physical Analysis Determination Of Tss/brix°mentioning

confidence: 99%

“…For the determination of pH a juice sample of 50-70 ml is taken in a beaker and pH was recorded with the help of pH Meter (Model pH 211, HANNA Instruments, Romania) according to Method No. 945-27 of AOAC [19].…”

Section: Determination Of Phmentioning

confidence: 99%

Studies on Utilization of Germinated Dried Powder of Barley for the Development of Lemon Ready to Serve Drink

Haroon¹,

Buneen²,

Bano³

et al. 2019

SJLS

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Barley (Hordeum vulgare L.). Sprouting has been used to improve the nutritional value of grains. The main objective of this study was to analyze the Physical analysis (pH, Acidity, TSS, Sensory Attributes, Color, Flavor, Taste) analysis of Lemon Barley RTD. Fine powder of barley Haider-93 utilized with combination of Sprouted barley powder to develop Lemon (RTD).Sensory evaluation of product was done on nine point hedonic scales. The product was packed in PET bottles and was evaluated for 90 days storage. Data was evaluated statistically and were interpreted.

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“…The General Referee must be a recognized authority in the field of interest (De Smedt, 1998;Andrews, 1996). The collaborative study forms the essence of the AOAC validation process.…”

Section: Validation Protocolsmentioning

confidence: 99%

Validating detection techniques

Debevere¹,

Uyttendaele²

2003

Detecting Pathogens in Food

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AOAC validation of qualitative and quantitative methods for microbiology in foods

Cited by 14 publications

References 5 publications

The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

The impact of storage duration and conditions on the formation of biogenic amines and microbial content in poultry meat

Studies on Utilization of Germinated Dried Powder of Barley for the Development of Lemon Ready to Serve Drink

Validating detection techniques

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