To check the safety of foods, microbiologists routinely liquefy and plate samples onto agar plates. They then examine the food for potentially pathogenic bacteria such as Salmonella, E.coli 0157, Bacillus cereus, and Listeria monocytogenes, as well as anaerobes such as Campylobacter. On the basis of the level of potentially harmful bacteria in the sample, decisions are made as to whether to market the product.
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