Canned Food
| Sample preparation/dilution | Non selective/selective enrichment | Isolation, identification and/or enumeration | Confirmation | |
| Aerobic Bacteria | ||||
| Anaerobic Bacteria | ||||
| Bacillus | ||||
| Clostridia | ||||
| Fungi (heat resistance) | ||||
| Lactic Acid Bacteria | ||||
| Listeria | ||||
| Salmonella | ||||
| Staphylococcus |
