indicator organisms Flashcards
Cadaverine & putrescine
vacuum–packaged beef
Diacetyl
- frozen juice concentrate
Ethanol
apple juice; fishery product
Histamine
canned tuna
Lactic acid -
canned vegetables
Total volatile bases (TVB)
seafoods
Trimethylamine (TMA)
- fish
Volatile fatty acids
butter, cream
Byssochlamys spp
canned fruits
Geotrichum spp
fruit cannery sanitation
Leuconostoc mesenteriodes
sugar
(during refinery)
Yeasts -
- fruit juice concentrate
Zygosaccharomyces balli -
mayonnaise, salad dressing
CRITERIA F O R INDICAT O R
O RGANISMS F O R Q UAL ITY 2GE1P
-Present and detectable in all foods whose quality is to be assessed
-Growth and numbers should have a direct negative correlation with product quality
-Easily detected, enumerated and clearly distinguishable
-Enumerable in a short period of time
-Growth should not be affected adversely by other components of the food microbiota
Microbial safety indicator
process microbial indicator, Fecal indicator, Index organism and
model organism
ENTEROBACTERIACEAE assess the
adequacy of processing and hygiene practice
ENTEROBACTERIACEAE indicate
inadequate processing or post-process contamination
ENTEROBACTERIACEAE indicate
poor sanitation in the processing environment
Coliform monitor the
effectiveness of hygiene measures post treatment
Coliform indicate inadequate
processing or post-process contamination
Coliform gram +/-
gram negative, lactose fermenter
fecal coliform possess
high resistance to environment
fecal coliform detectable
at low levels
e.g. of fecal coliforms
Enterobacter, Citrobacter,
and Klebsiella. Majority E. coli
Fecal coliform is
Indicative of the potential
for pathogen contamination
E. coli indicates
recent contamination
ecoli indicate
pathogen may present
ecoli more specific
than fecal coliform
CRITERIA FOR INDICAT O R
ORGANISMS FOR SAFETY (2EHAN)
-Easily and rapidly detectable
-Easily distinguishable
-History of constant association with the pathogen
-Always be present when the pathogen is present
-Numbers should correlate with those of a pathogen
CRITERIA FOR INDICATOR
ORGANISMS FOR SAFETY (GDA)
-Growth requirements and rate equaling or exceeding the pathogen
-Die-off rate parallels that of the
pathogen
-Absent from food free from pathogen
INDICATORS FOR HYGIENE & SANITATION (EAVA)
-Evaluate adherence to
GAPs, GMPs, and GHP
-Assure that the production and
processing environments are clean
-Validate that adequate cleaning and sanitation procedures have been followed
-Assess the potential for, or the presence of, postprocess contamination
CRITERIA F O R INDICAT O R
O RGANISMS F O R HYGIENE (APIS)
-Absent in highly processed foods or on adequately cleaned and sanitized surfaces
-Presence on surfaces is correlated with inadequate sanitary practices
-If present in highly processed foods, indication of post-process contamination.
-Sensitive to standard measures used for microbial inactivation
Culture based indicators used to assess the hygiene and safety of food (culture based)
- Staphylococci
-Fecal coliform and e coli
-salmonella
-listeria
Culture based indicators used to assess the hygiene and safety of food (metabolic products/enzymes)
-UV illumination
-Alkaline phosphatase
-Thermonuclease test
Basis of quality indicator: Heat resistance molds
Efficacy of thermal process or equipment sanitation
Basis of quality indicator: Flat sour spores
Efficacy of commercial sterilization process
Basis of quality indicator: direct microscopic count (in dried milk and liquid eggs)
Total viable and non-viable microbial load
Basis of quality indicator: howard mold count
mold filaments
Basis of quality indicator: Diacetyl (in fruit juice)
metabolic product of lactic acid bacteria fermentation
Basis of quality indicator: TVB/TVN/TMA in seafood product
metabolic products of amino acid degradation by bacteria found in fish
