DIN 10109
Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method
Mikrobiologische Untersuchung von Fleisch und Fleischerzeugnissen - Bestimmung von aerob wachsenden Milchsäurebakterien - Spatelverfahren
Overview
The quality of meat and food can be massively changed by microorganisms. Therefore, it is of great importance to carry out microbiological examinations with the scope of the production of meat and meat products, which on the one hand meet the requirements of legislation but also the growing quality demands of consumers. The present test method is a test standard and applies to the determination of aerobic grown lactic acid bacteria in meat and meat products. Agar plates with the selective culture medium are inoculated with partial amounts of 0.1 ml each of the undiluted, homogenized sample or the initial dilution and the further dilutions, each in duplicate. Incubation is carried out at a temperature of 25 °C under aerobic conditions for 3 days. The number of lactic acid bacteria per g or ml of sample is calculated from the colony count. The committee responsible for this standard is NA 057-01-06 AA "Mikrobiologie der Lebensmittelkette" ("Microbiology of the food chain") at DIN.
