Dai Nippon Printing Co., Ltd, Medi.Ca AC for enumeration of aerobic bacteria

Abstract

A ready-made dry medium method for aerobic count, the Medi.Ca AC method, was compared to the AOAC Official Method 966.23, Microbiological Methods, for seven different heat-processed meat matrixes: cooked roast beef, Chinese barbecued pork (barbecued pork seasoned with honey-based sauce), bacon, cooked ham, frankfurter (made from beef and pork), and boiled and cooked pork sausage. The 95% confidence interval for the mean difference between the two methods at each contamination level for each matrix fell within the range of -0.50 to 0.50, and no statistical difference was observed at all three contamination levels for five matrixes. These results demonstrate that the Medi.Ca AC method is a reasonable alternative to the AOAC 966.23 method for cooked meat products.