9/9/2016 Direct Microscopic Count as a Other Methods to Indicate Microbiological Indicator the Quality of Foods Estimates both viable and non-viable cells Howard Mold Count in samples containing a large number of Used to detect molds and yeasts in canned fruit and microbes >105 CFU/ml tomato products Used to evaluate sanitary conditions of processing Has limited value as part of microbiological machinery in vegetable canneries criteria for quality issues Yeast and mold grow under conditions that are less- favorable for bacteria Use is restricted to a few products,raw milk,dried milk,liquid and frozen eggs,and Problem for fermented dairy products,fruits,fruit beverages,and soft drinks dried eggs Counts are part of microbiological standards for various dairy products Metabolic Products as Indicators for Indicators of Foodborne Pathogens Microbiological Criteria and Toxins Metabolic products are produced by All foods do not require microbes associated with food microbiological criteria A metabolic product may be correlated Microbiological criteria are used if with product quality loss a food is repeatedly implicated as vehicle in foodborne disease Example:sensory evaluation of shrimp outbreaks examination of changes in appearance. Early 20th century,safety of milk color,texture,and odor to determine was improved due to setting of deterioration quality microbiological criteria and the development of safer pasteurization methods. 9/9/2016 9 Direct Microscopic Count as a Microbiological Indicator • Estimates both viable and non-viable cells in samples containing a large number of microbes > 105 CFU/ml • Has limited value as part of microbiological criteria for quality issues • Use is restricted to a few products, raw milk, dried milk, liquid and frozen eggs, and dried eggs Other Methods to Indicate the Quality of Foods Howard Mold Count • Used to detect molds and yeasts in canned fruit and tomato products • Used to evaluate sanitary conditions of processing machinery in vegetable canneries Yeast and mold grow under conditions that are less￾favorable for bacteria Problem for fermented dairy products, fruits, fruit beverages, and soft drinks Counts are part of microbiological standards for various dairy products Metabolic Products as Indicators for Microbiological Criteria • Metabolic products are produced by microbes associated with food • A metabolic product may be correlated with product quality loss • Example: sensory evaluation of shrimp - examination of changes in appearance, color, texture, and odor to determine deterioration quality Indicators of Foodborne Pathogens and Toxins All foods do not require microbiological criteria Microbiological criteria are used if a food is repeatedly implicated as a vehicle in foodborne disease outbreaks • Early 20th century, safety of milk was improved due to setting of microbiological criteria and the development of safer pasteurization methods