8/24/2016 Learning Objectives Food Microbiology 1.Discuss methods available for microbiological analysis of food 2.Compare methods of analysis and indicate Chapter4 AN INTRODUCTION advantages and disadvantages of each method Detection and 3.Detail procedures for collection and Enumeration of processing of food samples Microbes in Food 4.Calculate the microbial load of a sample 5.Recognize the difference between conventional and rapid microbiological methods The Good,the Bad,and the Ugly Determining Types and Numbers of Microbes Microbes are ubiquitous Important aspect of food microbiology Good microbes-used in Aerobic plate count (APC) the production of food estimates the number of microbes in a food such as yogurt,wine,beer sample cheese strict anaerobes are not included in the count Bad microbes cause food changes during processing,handling,and storage of food spoilage Increases for raw meats during storage ·Ugly microbes cause SET STo May decrease for dry or frozen foods human illness Depending on the food type,APC can be as low as 10 or as high as a million cells per gram8/24/2016 1 Chapter 4 Detection and Enumeration of Microbes in Food 1 Learning Objectives 1. Discuss methods available for microbiological analysis of food 2. Compare methods of analysis and indicate advantages and disadvantages of each method 3. Detail procedures for collection and processing of food samples 4. Calculate the microbial load of a sample 5. Recognize the difference between conventional and rapid microbiological methods 2 The Good, the Bad, and the Ugly • Microbes are ubiquitous • Good microbes – used in the production of food such as yogurt, wine, beer, cheese • Bad microbes cause food spoilage • Ugly microbes cause human illness 3 Determining Types and Numbers of Microbes • Important aspect of food microbiology • Aerobic plate count (APC) - estimates the number of microbes in a food sample - strict anaerobes are not included in the count - changes during processing, handling, and storage of food * Increases for raw meats during storage * May decrease for dry or frozen foods - Depending on the food type, APC can be as low as 10 or as high as a million cells per gram 4