INDICATOR ORGANISMS Flashcards
Why use indicators?
Assess food sanitaion
Shelf life
Product Qualit
Reasons to use indicators:
- Save money
- Screen large lots of foods
- Save ime
Coliforms Examples
Family – Enterobacteriaceae, genus –
Citrobacter, Enterobacter, Escherichia
and Klebsiella
Coliforms Normally found in the
Intesinal tract of humans and animals
Characterisics of a perfect indicator organism:
Non-pathogenic
Be easily disinguishable from other members of the food lora
Present at higher counts then pathogen of concern
Detected and ideniied within short ime
Have same growth and survival rate in a food as the pathogen
Should not sufer sub-lethal injury rate more then the pathogen (physical or Chemical)
Should be present when the pathogens are present in the food
Should have a direct relaionship between the level of the presence of the pathogen
The presence of coliforms suggests that there is
Sanitaion problems
Fecal coliforms are
Gram- Negaive , rods that ferment lactose at 45.5°C produce acid and gas from
lactose.
Are more indicative than
coliforms
fecal coliforms
as Quality and Safety Indicators
Enterococcus
The primary sources of fecal Enterococci are the
Intesinal tract of humans and warm blooded animals.
Potential Control Methods for Bacteria
Prevent contamination
them Kill
control growth
Source of Hazard
Ingredients
Environment
People
Ingredients Potenial Controls
- Supply-chain programs
* Process controls, e.g., cooking, chilling
Environment Potenial Controls
- Sanitaion controls, e.g., cleaning,saniizing, sanitary design, zoning
- Process controls, e.g., cooking in package
People Potenial Controls
• Process controls, e.g., cooking in package
• Sanitaion controls, e.g., zoning
• GMPs, e.g., training, personal hygiene,
disease exclusion
Factors that Inluence Bacterial Growth part 2#
atmosphere
Preservaives
Reducing growth reduces risk but may not eliminate it!
……… scientific basis for process preventive controls in the Food Safety Plan
Validation establishes
Validaion establishes May include:
• Using scieniic principles and data • Use of expert opinion • Conducting in-plant observaions or tests • Challenging the process at the limits of its operaing controls
Targeted sampling and laboratory tesing of:
- Ingredients
- In-process materials
- Finished products
Product Testing Procedures Must Be
- scientifically valid .
- Idenify:
• The microorganism or analyte
• Relaionship to lots
• The number of samples, frequency, and analyical unit
• Analyical test method
• Laboratory
• Correcive acion procedures
Foodborne Illness Classiication ;
- Foodborne infections
- Foodborne intoxication’s
- Foodborne toxicoinfecions
Ingesion of a microorganism in food that establishes itself in the
human host
Foodborne infections
Foodborne infections Ataches to the
intestines
Foodborne infections Example
Salmonella, Campylobacter
Grows and releases toxins in the food prior to consumpion
Foodborne intoxication’s
Foodborne intoxication’s Example
Staphylococcus aureus, Clostridium botulinum
What is Foodborne toxicoinfecions ?
Microbe ingested causes illness by producing toxin while growing in human
Foodborne toxicoinfecions
Usually
non-invasive, but they can colonize
examples of Foodborne toxicoinfecions
Shiga toxin-producing E. coli (STEC),
Vibrio cholerae
Foodborne Pathogens in Food- What Do We Need to Know?
- Unique characterisics
- Reservoir/Species
- Transmission vehicle
- Symptoms of disease
- Major outbreaks
- Control methods
Factors Contribuing to the Emergence of Foodborne Outbreaks:
1-Human Demographics 2-Human Behavior 3-Changes in Industry and Technology 4-Microbial Adaptaion 5-Economic Development and Land Use 6-Informaion Technology
Example of Human Behavior
to the Emergence of Foodborne Outbreaks:
- Increase in the consumpion of fresh fruits and vegetables
* Eaing in restaurants
Example of Human Demographics
to the Emergence of Foodborne Outbreaks:
- Increase in elderly populaion
* Increase in immunocompromised individuals
Example of Changes in Industry and Technology
to the Emergence of Foodborne Outbreaks:
• Minimally processing of raw fruits and vegetables and
development of ready-to-eat meat products
• Modiied atmosphere packaging
Example of Microbial Adaptaion
to the Emergence of Foodborne Outbreaks:
- Environmental condiions
* Animicrobial resistance
Example of Economic Development and Land Use
to the Emergence of Foodborne Outbreaks:
• Manure disposal
Example of Informaion Technology
to the Emergence of Foodborne Outbreaks:
- Surveillance
* Development of Rapid Methods
