MICROBES AS INDICATOR ORGANISMS

MICROBES AS INDICATOR ORGANISMS IN

FOOD SETY

Using microorganisms as Indicators of food quality is a reliable procedure to measure food sanitation, quality and shelf life. Some microbes are designated as indicator which should possess the following characteristics

1 should be estimated in numbers within a short period of time. In other words, those that take so long to reach maturity are not qualified

2.they should be detected easily in all candidate foods

3. their growth and number should have a negative correlation with product quality. There must be a noticeable density-dependence

4 their growth should be compatible with all the other microbes present in the food in a way not to suppress each other s growth.

5 they should be enumerated and be distinguishable from other surrounding microbes

Substrate specificity is an attribute of indicators. The following are substarte specific and fing reliabilioty in the niche

CLOSTRIDIUM SPP--------Hard cheese

Zygosaccharomyces bailii MAYONNAISE, SALALD DRESSING

Bacillus spp bread dough

Lactic acid bacteria---- beers, wines

Pseudomonas putrefaciens butter

Lactococcus lactis raw milk

Products are also indicative of the ,process. For example lactic acid is the sole recurring organic acid found in spoiled canned vegetables, while ethanol reveals the quality of apple juice and fish.