Method for determining the total number of falling bacteria

Sa standard tablet
culture
counting method
although the total number of bacteria developed by the state measurement method, to a certain extent can reflect the health quality of food, but some food can not make an accurate evaluation, because the bacteria adapt to the growth of high temperature, moderate temperature and low temperature, the required pH and nutritional conditions are not the same, and culture time is also related.
For example, the bacteria that cause fresh fish and shellfish to become less fresh and become corrupt, the main group of bacteria that play a role are cryogenic bacteria, and in order to investigate the freshness of such foods, low temperature culture 72h is necessary. For example, frozen fresh fish, shellfish as food raw materials, also often to determine the amount of cold bacteria, to effectively reflect their freshness;
the culture of these bacteria should take a relatively long time, usually determined by the growth of visible bacterios on the plate. Because the formation of germs takes a certain amount of time, if the food mixed with a variety of bacteria,
strains
between the growth rate there must be differences, so that as much as possible so that as many bacteria can produce bacteria on the tablet, so as to more accurately reflect the health quality of food.
culture time is related to the culture temperature, in different culture temperature ranges, the time commonly used, as shown in Table 5-3.