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.
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