Hi Everyone,
Could someone help my former student? She is working on a
Master's of Public Health, and one of her many projects involves a
school kitchen. She asked me about interpreting some data, and my
first thought was, "I'm just an academic! I don't know anything
about real world surfaces!" But my next thought was, "I'd better get
some reliable help! Then I can learn something!"
How would you answer her question?
Thanks!
George Chang
Univ of Calif, Berkeley
-------------------------------------------------------------------------------------------
>I have taken some swab samples to measure coliform count, and yeast & mold
count in the communal kitchens at the school dorm but have no idea how to
interpret the results. The microbiology lab gave the results back in three
categories: coliform count swab, standard plate count swab, and yeast & mold
count per swab. I have searched around for a standard guideline but can't
seem to find one. I wish there is a similar text like the standard methods
for the examination of water and wastewater we used a few years back. Do you
know if there is such a thing in the food sanitation industry? Please let me
know.
This archive was generated by hypermail 2b29 : Thu Apr 01 2004 - 14:59:41 PST