Modification of the agar sausage of Ten Cate for bacteriological control

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dc.contributor.authorHorwitz, B. M.en_ZA
dc.date.accessioned2011-03-18T14:57:58Z
dc.date.available2011-03-18T14:57:58Z
dc.date.issued1974
dc.descriptionCITATION: Horwitz, B. M. 1974. Modification of the agar sausage of Ten Cate for bacteriological control. South African Medical Journal, 48(7):271-273.
dc.descriptionThe original publication is available at http://www.samj.org.za
dc.description.abstractThe manufacture and use of a disposable plastic syringe as a container for a column of solid culture medium, instead of a plastic sausage casing, is described. The method of sampling and its usefulness in the supervision of the hygiene in hospital kitchens or any food manufacturing establishment, is discussed. Particular reference is made to its use in determining the bacterial load of a surface in contact with food, and its value as a means of educating staff in the necessity for the thorough cleaning of all working surfaces. A standard of evaluation of the bacterial counts obtained by this method of sampling is suggested.
dc.description.versionPublisher’s version
dc.identifier.citationHorwitz, B. M. 1974. Modification of the agar sausage of Ten Cate for bacteriological control. South African Medical Journal, 48(7):271-273
dc.identifier.issn2078-5135 (online)
dc.identifier.issn0256-9574 (print)
dc.identifier.urihttp://hdl.handle.net/10019.1/7767
dc.language.isoenen_ZA
dc.publisherHealth & Medical Publishing Group
dc.rights.holderSouth African Medical Journal
dc.subjectFood -- Microbiology
dc.subjectMeat -- Packaging
dc.subjectSausages
dc.titleModification of the agar sausage of Ten Cate for bacteriological controlen_ZA
dc.typeArticle
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