The tests in agar dishes and agar drops were used simultaneously to determine the amount of mesophilic aerobic and facultative-anaerobic microorganisms and coliform bacteria in certain food products. The results of the analysis of more than 40 samples of different food products in both the tests have proved to be identical. The method can be recommended for practical use at laboratories of sanitary-epidemiological stations during prophylactic sanitary control, and at laboratories of food manufacturing enterprises.
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