ABSTRACT
Most of the guidelines and recommendations contained in this chapter were taken from American Public Health Association (APHA), as described in the Chapter 6 of the 4th Edition of the Compendium of Methods for the Microbiological Examination of Foods (Swanson et al., 2001). When different from or complementary to those of the Compendium, they were complemented with information and guidelines from the Bacteriological Analytical Manual (BAM) Online (Blodgett, 2010) and ISO 6887-1:1999, recommended for performing tests using methods developed by the International Organization for Standardization.
