Halophilic and osmophilic microbes ('Pink' and 'Dun'). Determination in salt-cured fish products. (NMKL 171, 3. Ed., 2015)
The method can be applied to demonstrate the presence
of Pink and Dun in salt-cured fish.
The lower limit of detection is 100 colony-forming units
of the microbe in question per gram of fish. Note that the
microbe content may vary greatly on different parts of
Pink and Dun can be demonstrated by inoculating on the
appropriate agar media. Samples for Pink are incubated
at 37 ºC for 2 - 3 weeks, while samples for dun are incubated at 20 °C (room temperature: 18–24 °C) for 2 weeks
or more. Most species will form visible colonies within 4
days. Both Pink and Dun are characterised by their pigmented colonies.