"comparing the number of bacteria in eggs, meat, poultry, fish, or other foods. Samples are first weighed, then mixed with sufficient water to produce 1% solutions (1 gm/100 ml), and mixed thoroughly in a blender. Dilutions are assayed for total count. It is also possible to screen for the presence of certain pathogens (e.g. Salmonella) or fecal indicator organisms. "
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