Answers are grounded in this paper and cite their sources.
Foods manufactured or prepared, stored and distributed with due care for microbiological safety are likely to contain very low numbers of potentially hazardous bacteria. A centrifugation/quadrant plate method is described that allows the estimation of levels of contamination between 0·4 and 100 cfu/g of Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus and other toxinogenic Bacillus spp., Streptococcus pyogenes and Listeria monocytogenes. When preceded by an adequate repair procedure, the method is reliable, convenient, rapid and inexpensive.
No takes yet. Share an insight, caveat, or question.
Mossel et al. (1991) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: