Comparison of dilution schemes for enumerating fungi in ground pepper: A collaborative study

被引:20
作者
Beuchat, LR
Hwang, CA
机构
[1] Ctr. Food Safety Qual. Enhancement, Dept. of Food Science and Technology, University of Georgia, Griffin
[2] New Miford, CT 06776
关键词
fungi; dilution procedure; food mycology;
D O I
10.1016/0168-1605(95)00041-0
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Ten lots of ground pepper were analyzed for fungal populations using 1:5 and 1:10 dilutions in sterile 0.1% peptone. Duplicate samples (0.1 ml) diluted 1:5 were surface plated on dichloran rose bengal chloramphenicol (DRBC) agar whereas quadruplicate samples (0.1 mi) diluted 1:10 were surface plated on DRBC agar. Nine collaborators from six countries participated in the study. Significantly (P < 0.05) higher fungal populations were detected in 7 of the 10 lots of pepper diluted using the 1:5 dilution scheme; the other three showed no significant difference, Using 1:5 and 1:10 dilution schemes, among-laboratory variability in mean fungal populations detected was not significant (P < 0.05) for 7 of 10 and 2 of 10 lots of peppers, respectively, Coefficients of variation for reproducibility (among-laboratory variation) were 2.8% and 6.2%, respectively, using 1:5 and 1:10 dilution schemes. Analysis of collapsed data from all ten lots of pepper revealed that significantly higher populations of fungi were detected using a 1:5 dilution scheme.
引用
收藏
页码:157 / 160
页数:4
相关论文
共 7 条
[1]  
HOCKING AD, 1992, DEV FOOD SCI, V31, P359
[2]  
Mislivec P. B., 1992, COMPENDIUM METHODS M, P239
[3]  
PITT JI, 1992, DEV FOOD SCI, V31, P365
[4]   AN APPROXIMATE DISTRIBUTION OF ESTIMATES OF VARIANCE COMPONENTS [J].
SATTERTHWAITE, FE .
BIOMETRICS BULLETIN, 1946, 2 (06) :110-114
[5]  
SCHEFFE H, 1959, ANAL VARIANCE, P266
[6]  
SEILER DAL, 1992, DEV FOOD SCI, V31, P79
[7]  
STEINER EH, 1974, PLANNING ANAL COLLAB, P79