Comparison of Plating and Most Probable Number Techniques for the Isolation of Staphylococci from Foods

The recovery of Staphylococcus aureus on a solid medium similar to that of Smith & Baird‐Parker (1964) was compared with the most probable number (MPN) of the organism in a range of foods, using the liquid medium of Giolitti & Cantoni (1966). The latter proved more efficient in detecting staphylococci in foods, particularly where low numbers were present.