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Staphylococcus/Micrococcus (salami type product)

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Posted 16 February 2018 - 08:51 AM



Do you have any experience in testing Staphylococcus spp/Micrococcus spp count within one analysis in salami type product?

I have received exemplary report from german lab (please look at attached file), where this test is carried out.


Do I suppose right that it is testing to assess a number of Staphylococcus/Micrococcus added as a starter culture to salami?


In the report is note that it was tested on Baird Parker agar, incubation 3 days (why so long?)


As far as I know on Baird Parker can occur also another spiecies, not only Staphylococcus/Micrococcus?


Do you think any further confirmations are needed? Or maybe inoculation from -3, -4 dilution cause that only microorganisms added as starter culture will grow because accompanying microflora will not be on such high level to grow from -3 or -4 dilution?


Probably I will have to introduce that method in my lab for salami product...

I would be grateful for any help.


  Attached File  Dok1.pdf   162.14KB   15 downloads



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Posted 16 February 2018 - 03:57 PM

Staph is slow growing. Incubation times depend on your methodology and other selection steps.


Yes, BP media is selective for staph, but does not completely inhibit other organisms, it is for presumptive identification only. Again, testing methodology is important.


I don't think the dilutions will help, they may hide issues you're seeing but it won't help you solve the problem.



What testing method vary much depends on what cultures you're using, and if you're confirming species or quantity of organisms in your salami? A more specific description of the goal of the testing would be helpful.

Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

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