Foods manufactured or prepared, stored and distributed with due care for microbiological safety are likely to contain very low numbers of potentially hazardous bacteria. A centrifugation/quadrant plate method is described that allows the estimation of levels of contamination between 0·4 and 100 cfu/g of Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus and other toxinogenic Bacillus spp., Streptococcus pyogenes and Listeria monocytogenes. When preceded by an adequate repair procedure, the method is reliable, convenient, rapid and inexpensive.
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