I have worked roughly five or six hours on a paper for my micro class. I had to investigate:
How are aerobic, coliform, E. coli counts used as indicators of food quality?
Here lies my problem. I am having trouble finding information on Aerobic Plate Counts and what the counts indicate.
This in addition to a scientific lab report in micro due Monday, two exams on Tuesday and my Health Assessment Checkoff module on Tuesday I really could use some help to point me in the right direction. Not looking for an answer, just sick of wasting time because I don't understand what the Prof wants.
I'd really appreciate help from anyone who is willing to give it to me.
Thanks in advance.