The TEMPO® TVC (Total Viable Count) Method has been validated and certified as a Performance Tested Method by the AOAC Research Institute as an effective method for the detection and quantification of total aerobic mesophilic flora in a variety of foods including raw ground pork, raw ground beef, roast beef, smoked turkey, fresh ground chicken, frozen chicken nuggets, grilled chicken, raw cod, frozen raw catfish, heat processed frozen fish, heat processed crab cakes, raw bean sprouts, frozen green beans, bagged salad, pasteurized milk, vanilla ice cream, frozen egg omelet, hashbrown potatoes