Appendix F

Supplement to all Methods
November 1999

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Supplement to all the Methods in the Compendium: the use of a Stomacher vs a blender

1. Application

The following information is offered as a supplement to all methods published in The Compendium of Analytical Methods. The purpose of the attached is to provide additional information (such as: source(s) of materials, critical steps, confirmation steps, or helpful hints etc.).

This information will become incorporated into each method when it has undergone review and editing (following Health Canada policy).

5. Materials and Special Equipment

Stomacher or blender (or equivalent).

6. Procedure

Follow the procedure outlined in each individual method. Where the use of a "blender" is specified the use of a "Stomacher" (or equivalent) can be substituted, as publications in scientific literature have indicated their equivalency. However, there may be special circumstances (such as safety or as a necessity with specific foods) where the use of a "blender" only is stipulated in the original method; in these cases the "blender" should be used.

7. References

Purvis, U., A.N. Sharpe, D.M. Burgener, G. Lachapelle, M. Milling and F. Spiring. 1987. Comparison of bacterial counts obtained from naturally contaminated foods by means of Stomacher and blender. Can.
J. Microbiol. 33:52-56.

Sharpe, A.N. and P.I. Perterkin. 1988. Membrane Filter Food Microbiology. John Wiley & Sons. Toronto. pp. 38-39.