Technical guidance

 Qualitative method using Polymerase Chain Reaction technique

Qualitative method using Polymerase Chain Reaction technique

Salmonella in fishery products – Method for qualitative analysis by Polymerase Chain Reaction
Testing Total aerobic microorganisms

Testing Total aerobic microorganisms

Principles: General tastes are counted by pouring and incubating under aerobic conditions at 300C / 72 ± 6 hours