5.3: Lab Procedures- Viable Plate count

Enumeration of Bacteria | Definition, Types & Methods

‎زانکویا جیهان-دهوک‎ on Instagram: "In the food microbiology laboratory, the students, under the supervision of Mr. (Jaafar Abdulmanaf) and with the assistance of Mr. (Renas Ismael), cultured different food samples such as rice, lentils, ketchup, mayonnaise, and beverages on nutrient agar using the spread plate technique. The samples were diluted three times in buffered peptone water to determine the total viable bacterial count, and each dilution was incubated at 37 °C for 48 hours."

Counting Cells with a Hemocytometer

Total Viable Count Vial