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Total viable counts.

Author(s) : Ifremer, FIOM, GIBSON D. M., OGDEN I. D.

Summary

The total viable count or standard plate count is the most commonly used bacteriological test. A critical analysis shows that there are about 30 parameters that can be varied or require to be standardised. The test is applied to raw and processed fish products. True nutrient levels are not so important, usually being in excess from the sample, but the low molecular weight pool and the inorganic constituents may have a serious effect. Conventional media have been modified in recent years to assist the growth of specific groups of bacteria thought to be more important in spoilage and quality measurement. The main physical parameter influencing growth is the incubation temperature.

Details

  • Original title: Total viable counts.
  • Record ID : 1999-0307
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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