[Assessment of bacterial counts in the meat-processing industry. I. A review of the literature (author's transl)].

Frequent examination of large numbers of samples of the surface of carcasses and apparatus is essential to gain a clear insight into the hygiene of the meat-processing line. To make this possible, efforts should be made te reduce the number of sampling sites of each carcass as well as the number of groups of bacteria to the studied, and to save time and material. Methods so far developed to the assessment of bacterial counts are reviewed in the present paper. It is concluded that the spray-pistol method, the Stomacher method, the drop method, the membrane filter method, microcolony counts and the spiral method are particularly eligible for closer examination. The methods referred to should be tested by the following criteria: (1) simplicity; (2) reliability and reproducibility and (3) saving of time and material.