Microorganisms in food can harm consumer health if they exceed the permitted limits. Below are the important microbiological indicators commonly tested in food:
1. Total aerobic plate count (Total Plate Count - TPC)
– This indicator measures the total number of aerobic bacteria capable of growing in a nutrient medium at a specified temperature (usually from 30°C to 37°C). It is an indicator that reflects the overall level of microbiological contamination of the food.
– Meaning: A high TPC may indicate that the food is microbiologically contaminated, due to poor storage conditions or processing that does not ensure hygiene.
2. Coliform
– Coliforms are a group of indicator bacteria present in the intestines of animals and humans; their presence in food usually indicates faecal contamination.
– Meaning: The presence of coliforms shows that the food may have been faecally contaminated, and may therefore carry other pathogenic bacteria. This indicator is commonly used as a general hygiene indicator.
3. Escherichia coli (E. coli)
– E. coli is an indicator bacterium for faecal contamination in food and drinking water. Some E. coli strains (such as E. coli O157) can cause severe food poisoning.
– Meaning: The presence of E. coli shows that the food may have come into contact with faeces or contaminated water, and at the same time carries a latent disease risk.
4. Salmonella spp
– Salmonella is one of the most common food poisoning bacteria. It often occurs in poultry meat, eggs, milk and dairy products that are not cooked thoroughly.
– Meaning: The presence of Salmonella in food can lead to food poisoning outbreaks, causing symptoms such as diarrhoea, abdominal pain, fever and vomiting.
5. Staphylococcus aureus
– The bacterium Staphylococcus aureus commonly occurs on human skin and in the mucous membranes of the nose and throat. It can cause food poisoning by producing toxins when it grows in food that is not stored properly.
– Meaning: This bacterium can cause food poisoning outbreaks as a result of food products that are not properly processed and stored, especially foods prepared by hand.
6. Clostridium perfringens
– Clostridium perfringens is an anaerobic bacterium, commonly found in meat products that are undercooked or kept at unsafe temperatures for long periods.
– Meaning: This bacterium can grow in food and cause poisoning, especially when the food is not kept at the right temperature after cooking.
7. Listeria monocytogenes
– Listeria is a bacterium that can grow at low temperatures and causes the disease listeriosis, which is particularly dangerous for pregnant women, newborns and the elderly.
– Meaning: The presence of Listeria monocytogenes in food is a serious problem because it can survive in frozen products, milk, unsterilised cheese and various ready-to-eat foods.
8. Clostridium botulinum
– Clostridium botulinum is an anaerobic bacterium that produces botulinum toxin, one of the most powerful poisons. It often occurs in canned food or food that is improperly stored.
– Meaning: The presence of Clostridium botulinum can lead to botulism, causing symptoms such as muscle paralysis, difficulty breathing and even death.
9. Vibrio spp.
– Vibrio is a group of bacteria associated with food poisoning outbreaks caused by eating undercooked or contaminated seafood.
– Meaning: Vibrio cholerae causes cholera, while other species such as Vibrio parahaemolyticus and Vibrio vulnificus can cause diarrhoea and bloodstream infections from contaminated seafood.
10. Yeasts and moulds (Moulds and Yeasts)
– Moulds and yeasts are often present in fermented products or food that is improperly stored, especially in confectionery products, cheese and various nuts.
– Meaning: Moulds can produce aflatoxin, a carcinogenic substance, while yeasts can affect the sensory quality and shelf life of the food.
11. Bacillus cereus
– Bacillus cereus is a bacterium capable of producing toxins that cause vomiting and diarrhoea, and it commonly occurs in processed food products that are not stored properly.
– Meaning: The presence of Bacillus cereus in food, especially rice, pasta and cooked cereal products, can cause food poisoning.
Testing the microbiological indicators in food is very important to ensure consumer safety and prevent food poisoning outbreaks. Regular microbiological testing helps determine the level of contamination and provide timely measures to handle it, ensuring that the food meets hygienic safety standards. We offer the Compact Dry freeze-dried pre-poured plate solution from Shimadzu Diagnostics; for more detailed product information, please visit the following link:
https://pacificlab.vn/vi/shops/group/dia-moi-truong-chuan-bi-san/