9/9/2016 Indicators Must Meet the Following E.colias indicator of fecal contamination Criteria: present in mammalian feces Present and detectable in all foods whose at high concentrations quality is assessed survives in water for weeks Growth and numbers have a direct negative meets all the criteria correlation with product quality defining total coliforms Easily detected and enumerated and fecal coliforms Clearly distinguishable from other organisms distinguished from other coliforms by lack Enumerable in a short period of time,ideally of urease and presence of B-glucuronidase within one working day enzymes Growth not inhibited by other microbes indicator of possible pathogens Primary Spoilage Indicators Total Microbial Count in Food as a Table61 Organisms highly coraed with product quiy Microbiological Indicator Organism(s) Product(s) Fresh cider Loss of quality may involve more than Bread douwh one microbe ·Aerobic Plate Count Hard cheese Flat-sour spores Canned vegetables -used to determine the total number Lactic acid bacteria Beers,wines Lactos lactis Raw milk (refrigerated of microbes in a food product Leiecouostoc meserleroides Sugar (during refining) -modify incubation environment and Pectinatus eevisiphilus Beers Butter medium to screen for groups of Yeasts microbes 9/9/2016 7 Indicators Must Meet the Following Criteria: • Present and detectable in all foods whose quality is assessed • Growth and numbers have a direct negative correlation with product quality • Easily detected and enumerated • Clearly distinguishable from other organisms • Enumerable in a short period of time, ideally within one working day • Growth not inhibited by other microbes E. coli as indicator of fecal contamination • present in mammalian feces at high concentrations • survives in water for weeks • meets all the criteria defining total coliforms and fecal coliforms • distinguished from other coliforms by lack of urease and presence of B-glucuronidase enzymes • indicator of possible pathogens Primary Spoilage Indicators Total Microbial Count in Food as a Microbiological Indicator • Loss of quality may involve more than one microbe • Aerobic Plate Count - used to determine the total ? number of microbes in a food product - modify incubation environment and medium to screen for groups of microbes