Separation of micro-organisms from meat and their rapid enumeration using a membrane filtration-epifluorescent microscopy technique

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Abstract
A new method of separating bacteria from beef mince has been developed, in which an alkaline protease, Alcalase 0.6 L, was used to degrade the meat proteins, leaving micro-organisms in suspension. The organisms were then counted, using a membrane filtration-epifluorescent microscopy technique. A correlation coefficient of 0.9? was obtained between this method and the standard plate count, indicating its suitability for use in quality control.