De test moet met name gericht zijn op de opsporing van Salmonella, Vibrio cholera en Vibrio parahaemolitycus, alsmede van Clostridium sp. in visconserven als controle op de doeltreffendheid van de hittebehandeling.
This test must be carried out, in particular, with a view to detecting the presence of Salmonellae, Vibrio cholerae and parahaemolitycus, as well as Clostridium sp in canned fishery products as indicator of bad heat treatment.