9/9/2016 ·Aerobic Plate Count Examples for when a bacterial count is used as an indicator in microbiological criteria used to assess product quality when Thermophilic spores in sugar and spices monitoring: intended for use in the canning industry 1.foods that comply with standards sugar that is not suitable for use in or guidelines set by regulatory low-acid canning may be diverted for agencies other uses 2.foods that comply with purchase Refrigerated perishable foods,such as milk,meat,poultry,and fish specifications condition of the equipment and 3.adherence to GMPs utensils time-temperature profile storage and distribution of food Limitations of Aerobic Plate Counts Limitations of Aerobic Plate Counts (cont'd) 1.APCs measure only live cells 4.Only aerobic microbes are counted -a grossly spoiled food may have a low cell 5.Bacterial type is not known count 6.Media may not support growth of all microbes 2.APCs are of little value in assessing sensory quality 7.Colonies may be too small to count high microbial counts are required for 8.Eye strain/human error sensory-quality loss 9.Food particles and bacteria may look alike 3.Biochemical activities vary greatly Interpretation of APCs of a food requires between bacteria knowledge of the expected microbial quality loss may occur at low total counts population at the point of sample collection 89/9/2016 8 • Aerobic Plate Count - used to assess product quality when monitoring: 1. foods that comply with standards or guidelines set by regulatory agencies 2. foods that comply with purchase specifications 3. adherence to GMPs Examples for when a bacterial count is used as an indicator in microbiological criteria • Thermophilic spores in sugar and spices intended for use in the canning industry - sugar that is not suitable for use in low-acid canning may be diverted for other uses • Refrigerated perishable foods, such as milk, meat, poultry, and fish - condition of the equipment and utensils - time-temperature profile storage and distribution of food Limitations of Aerobic Plate Counts 1. APCs measure only live cells - a grossly spoiled food may have a low cell count 2. APCs are of little value in assessing sensory quality - high microbial counts are required for sensory-quality loss 3. Biochemical activities vary greatly between bacteria - quality loss may occur at low total counts Limitations of Aerobic Plate Counts (cont’d) 4. Only aerobic microbes are counted 5. Bacterial type is not known 6. Media may not support growth of all microbes 7. Colonies may be too small to count 8. Eye strain / human error 9. Food particles and bacteria may look alike Interpretation of APCs of a food requires knowledge of the expected microbial population at the point of sample collection