Quantitative analyses

Aerobic plate count, 30 °C

Enterobacteriaceae

Thermotolerant campylobacter

Listeria monocytogenes

Qualitative analyses

Thermotolerant Campylobacter

Listeria monocytogenes

Salmonella

Escherichia coli O157 (VT neg)

Pathogenic Vibrio spp.

Yersinia enterocolitica

Quantitative analyses

Aerobic plate count, 30 °C

Psychrotrophic microorganisms

Enterobacteriaceae

Escherichia coli

Presumptive Bacillus cereus

Coagulase-positive staphylococci

Lactic acid bacteria

Clostridium perfringens

Anaerobic sulfite-reducing bacteria

Aerobic plate count - seafood, 20-25 °C

Hydrogen sulphide-prod. bacteria in seafood

Yeasts

Moulds

Quantitative analyses

Aerobic plate count, 30 °C

Aerobic plate count, 20 °C

Contaminating microorg. in dairy products

Enterobacteriaceae

Coliform bacteria, 30 °C

Coliform bacteria, 37 °C

Thermotolerant coliform bacteria

Escherichia coli

Presumptive Bacillus cereus

Coagulase-positive staphylococci

Enterococci

Qualitative analyses

Gram-negative bact. in pasteurized dairy products