A churning process with several variations that removes bacteria from food
by mechanical means while adequately filtering the food matrix
sufficiently for analysis in cytometer. Churning stirs, agitates, shakes,
shears or compresses the food sufficiently to dislodge bacteria from food
particles, without chopping, crushing, or cutting the food. In a first
variation, the specimen (e.g. ground beef) is combined with water or
liquid buffer, stomached, and the liquid collected for measurement in a
flow cytometer. In a second variation, the specimen is combined with
water or liquid buffer, vortexed and the liquid supernatant is collected
for measurement in a flow cytometer. In a third variation, the specimen
is combined with water or liquid buffer, placed in a sonicating water
bath and the supernatant collected for measurement in a flow cytometer.