> Details

Crowley, Erin S; Bird, Patrick M; Torontali, Marianne K; Agin, James R; Goins, David G; Johnson, Ronald; Achen, M; Balogh, J; Barket, D; Boatwright, A; Clark, M; Colon-Reveles, J; Dixon, K; Gorman;, M; Hanson, P; Husby, G; Kelly, M; Kim, S; Koschmann, C; Laflamme, L; Larson, C; Manner, K; McCallum, K; McClure;, H; [...]

TEMPO® TVC for the Enumeration of Aerobic Mesophilic Flora in Foods: Collaborative Study

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  • Media type: E-Article
  • Title: TEMPO® TVC for the Enumeration of Aerobic Mesophilic Flora in Foods: Collaborative Study
  • Contributor: Crowley, Erin S; Bird, Patrick M; Torontali, Marianne K; Agin, James R; Goins, David G; Johnson, Ronald; Achen, M; Balogh, J; Barket, D; Boatwright, A; Clark, M; Colon-Reveles, J; Dixon, K; Gorman;, M; Hanson, P; Husby, G; Kelly, M; Kim, S; Koschmann, C; Laflamme, L; Larson, C; Manner, K; McCallum, K; McClure;, H; [...]
  • imprint: Oxford University Press (OUP), 2009
  • Published in: Journal of AOAC INTERNATIONAL
  • Language: English
  • DOI: 10.1093/jaoac/92.1.165
  • ISSN: 1060-3271; 1944-7922
  • Keywords: Pharmacology ; Agronomy and Crop Science ; Environmental Chemistry ; Food Science ; Analytical Chemistry
  • Origination:
  • Footnote:
  • Description: <jats:title>Abstract</jats:title> <jats:p>The automated system for enumeration of total viable count (TVC) in foods, TEMPO® TVC, uses a dehydrated culture medium and an enumeration card containing 48 wells across 3 different dilutions for the automatic determination of the most probable number (MPN). The alternative method was compared in a multilaboratory collaborative study to AOAC Method 966.23 for determination of aerobic plate count for nondairy products and the Standard Methods for the Examination of Dairy Products (SMEDP) Standard Plate Count for dairy products. Five food types, raw ground beef, raw ground chicken, cooked whitefish fillets, bagged lettuce, and milk, were analyzed for TVC by 14 collaborating laboratories throughout the United States and Canada. Three lots of naturally contaminated food products representing a wide range of counts were tested for each of the 5 food types. The study demonstrated that the overall repeatability, reproducibility, and mean log counts of the TEMPO TVC method were statistically comparable to those of the 2 standard methods at the 5 level.</jats:p>