Feldsine Philip T, Leung Stephanie C, Lienau Andrew H, Mui Linda A, Townsend David E
BioControl Systems Inc., 12822 SE 32nd St, Bellevue, WA 98005, USA.
J AOAC Int. 2003 Mar-Apr;86(2):257-74.
The relative efficacy of the SimPlate Total Plate Count-Color Indicator (TPC-CI) method (SimPlate 35 degrees C) was compared with the AOAC Official Method 966.23 (AOAC 35 degrees C) for enumeration of total aerobic microorganisms in foods. The SimPlate TPC-CI method, incubated at 30 degrees C (SimPlate 30 degrees C), was also compared with the International Organization for Standardization (ISO) 4833 method (ISO 30 degrees C). Six food types were analyzed: ground black pepper, flour, nut meats, frozen hamburger patties, frozen fruits, and fresh vegetables. All foods tested were naturally contaminated. Nineteen laboratories throughout North America and Europe participated in the study. Three method comparisons were conducted. In general, there was <0.3 mean log count difference in recovery among the SimPlate methods and their corresponding reference methods. Mean log counts between the 2 reference methods were also very similar. Repeatability (Sr) and reproducibility (SR) standard deviations were similar among the 3 method comparisons. The SimPlate method (35 degrees C) and the AOAC method were comparable for enumerating total aerobic microorganisms in foods. Similarly, the SimPlate method (30 degrees C) was comparable to the ISO method when samples were prepared and incubated according to the ISO method.
将SimPlate总平板计数-颜色指示剂（TPC-CI）法（SimPlate 35摄氏度）与美国公职分析化学家协会（AOAC）官方方法966.23（AOAC 35摄氏度）用于食品中需氧微生物总数的计数进行了比较。还将在30摄氏度下培养的SimPlate TPC-CI法（SimPlate 30摄氏度）与国际标准化组织（ISO）4833方法（ISO 30摄氏度）进行了比较。分析了六种食品类型：黑胡椒粉、面粉、坚果仁、冷冻汉堡肉饼、冷冻水果和新鲜蔬菜。所有测试的食品均为自然污染。北美和欧洲的19个实验室参与了该研究。进行了三种方法的比较。总体而言，SimPlate方法与其相应参考方法在回收率方面的平均对数计数差异<0.3。两种参考方法之间的平均对数计数也非常相似。在三种方法比较中，重复性（Sr）和再现性（SR）标准偏差相似。SimPlate方法（35摄氏度）和AOAC方法在食品需氧微生物总数计数方面具有可比性。同样，当按照ISO方法制备和培养样品时，SimPlate方法（30摄氏度）与ISO方法具有可比性。
