Microbial Aspects and Microbiological Methods

The evaluation of the aforementioned outbreak seems to be of practical consequence for quality control throughout the food industry. On the basis of the results of this evaluation and on the basis of the knowledge that there are strains of salmonella which owing to the existence of plasmids or prophages are able 

Spice Total germ count Coliforms Moulds 

Allspice Ixl0=-5xl0 10 -1x10= 5x10 -5x10  

Mace Ixl0 -5xl0 10 -1x10= 1x10 -5x10  

Marjoram 2xl0=-lxl0 5x10 5xl0=-5xl0  

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