APPLICATION OF THE OXIDASE TEST TO REFRIGERATED DELICATESSEN FOODS

Abstract

A total bacterial count, oxidase count, coliform, and yeast and mold count was made on each of 135 samples of delicatessen foods collected at retail outlets and food processing plants. Analysis of the data obtained, primarily through correlation of the total count, oxidase and coliform counts, allowed for an assessment of possible sources of bacterial contamination. The importance of the oxidase test is stressed since delicatessen foods may be contaminated by psychrophilic pseudomonads and this test offers a rapid measure of such contamination. Interpretation of results obtained on any one sample are explained.