Colony Count by Inoculation in a Nutrient Agar Culture MediumMicrobiology of Food and Animal Feeding Stuffs. Staphylococcus aureus A high number of psychotropic bacteria, yeasts and Enterobacteriaceae was detected mainly on herbal spices … During 2008, 51 samples of fresh herbs were collected from 11 family‐managed cultivated fields in the Molise Region of Central‐Southern Italy. , Bitki Çaylarında Mikrobiyel Kalite ve Mikotoksin Varlığı, Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Effect of ozone on the microbiological status of five dried aromatic plants, Antibacterial activities of medicinal plants used in Mexican traditional medicine, Improvement of the Detection Sensitivity for Staphylococcus aureus in Spices and Herbs, Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation, The Microbiological Safety of Low Water Activity Foods and Spices, Microbiological Quality of Retail Spices in Tehran, Iran, Microbiological criteria are established to support decision making about a food or process based on microbiological testing. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) provides impartial, scientific advice to federal food safety agencies. Includes food safety criteria, microbiological limits for pathogenic bacteria and aerobic plate counts (APC), process hygiene criteria, and rules for sampling and preparation of test samples.Describes standard plate count, indicators, pathogens, and categories of microbiological acceptability for microbiological examination.The purpose of this white paper is to briefly identify where a microbiological testing program may be useful and considerations to take for designing and implementing a program.This online fact sheet provides an overview of microbiological testing and how it impacts the meat and poultry industries. The herbs included in these study were 11 samples of lemon balm (Two different sample preparation methods were used to analyse dried herbs. Reports and Recommendations Issued Get final reports issued by National Advisory Committee on Microbiological Criteria for Foods for current and past sessions. Is a microbiological specification To simulate routine production methods, herbs were dried in a ventilated dryer at 40°C for 24 h, vacuum‐packed in sterile polyethylene bags and stored for 3 months at room temperature in the dark before the analysis. Criteria can be developed and applied for different purposes across the food supply chain, with different consequences if the limits are not met.