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Rapid p-nitroaniline test for assessing microbial quality of refrigerated meat.

Author(s) : ALVARADO R., RODRIGUEZ YUNTA M. A., HOZ L., GARCÍA DE FERNANDO G. D., ORDONEZ J. A.

Type of article: Article

Summary

The method allows determination of psychrotroph levels between 10,000 and 100 million CFU/cm2 in about 2.5 hours. A good correlation was found between this method and the standard plate count technique. Because of the yellow colour of the p-nitroaniline released during reaction, bacterial loads higher than 100,000 CFU/cm2 develop a colour intense enough to be detected visually.

Details

  • Original title: Rapid p-nitroaniline test for assessing microbial quality of refrigerated meat.
  • Record ID : 1993-2699
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 6
  • Publication date: 1992/11
  • Document available for consultation in the library of the IIR headquarters only.

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