Description
Using swabbing or contact plates to enumerate aerobic microorganisms and presumptive Enterobacteriaceae on food processing surfaces and surfaces in food production areas, as well as in catering, does not give the absolute number of bacteria. It does, however, give an estimate of the hygienic standard after cleaning procedures as well as the level of contamination at critical steps in food production processes. Commercially available dipslides and culture plates, which are validated and quality controlled by the manufacturer, can also be used in such an evaluation, according to procedures given by the manufacturer.