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To determine rates of microbial growth and death, it is necessary to enumerate microorganisms, that is, to determine their numbers. It is also often essential to determine the number of microorganisms in a given sample.
Five methods for the enumeration of micro-organisms in food (pour plate, surface spread plate, surface drop, agar droplet, and microdilution) were used in parallel to examine 100 samples selected from a wide range of food products.
Each method will be described in more detail below. Direct Count of Cells. Cells are counted directly under the microscope or by an electronic particle counter. Indirect Count of Cells. Direct Measurement of Microbial Biomass. Indirect Measurement of Microbial Biomass.
Methods Standard Plate Count. Bacteria are microscopic, so it can be difficult to simply count them by looking at a sample. Turbidimetric Measurements. Direct Microscopic Counts. Cell Mass Determination. Measurement of Cellular Activity.
The standard plate count is a direct microbial enumeration method in which a sample is diluted enough so that each cell will not be very close to any other cell when the sample is plated (this is the case at the bottom of Figure 1 but not at the top, where the colonies run together).
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There are several methods, which require special devices, designed for the enumeration of microorganisms in air. The most important ones are solid and liquid impingement devices, filtration, sedimentation, centrifugation, electrostatic precipitation, etc.
The most important standard microbiological methods used for the detection of total number of microorganisms in food are: 1. Direct Microscopic Count (DMC) 2. Aerobic Plate Counts (APC) or Standard Plate Counts (SPC) 3.

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