Spices
| Sample preparation/dilution | Non selective/selective enrichment | Isolation, identification and/or enumeration | Confirmation | |
| Aerobic Bacteria |
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| Anaerobic Bacteria |
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| Antibiotic resedius |
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| Bacillus |
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| Clostridia |
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| Coliforms, E. coli |
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| Enterobacteriaceae |
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| Enterococcus |
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| Lactic Acid Bacteria |
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| Listeria |
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