Product Code TM 1975
In addition to washing, treatments with antimicrobial compounds such as chlorine and organic acids are used to sanitize muscle foods. Various concentrations and the degree of effectiveness of the concentrations of these antimicrobial compounds have been reported. Antimicrobial Inhibitor Test Agar pH 6.0 is recommended for residual analysis of antimicrobial components in meat and organ samples, using Bacillus subtilis as test organism by agar diffusion procedure and EEC Four-Plate-Test.
for residual analysis of antimicrobial components in meat and organ samples, using Bacillus subtilis
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