![Microbioloigical spoilage of fruit and veg. Sample prep in Seward Stomacher®](https://www.seward.co.uk/wp-content/uploads/2011/03/Microbioloigical-spoilage-of-fruit-and-veg.-Sample-prep-in-Seward-Stomacher®-1024x702.jpg)
The Stomacher method, probably the most widely applied in the food industry, is rapid, does not come into physical contact with the diluted sample (does not require re-sterilization between samples), and reportedly provides a high rate of recovery of viable microbes from the sample (Sharpe, Hearn, & Kovacs-Nolan, 2000; Wu, Jitareerat, & Fung, 2003).
Physically dislodging the microbes can be accomplished by palpating the sample in a Stomacher for up to 2 min.