Indicator microorganisms in Food Quality Control

Course Description

Many different types of microorganisms present in or on food and food products, can be used in the estimation of their microbiological safety and quality. Security is determined by the presence or absence of pathogenic microorganisms or their toxins, by the number of pathogens and by the expected prevention of microbial growth or destruction of these agents. Tests for indicator organisms are usable for determining the microbiological quality or safety when is establish a relationship between the occurrence of the indicator organism and probable presence of pathogens or toxins. Levels of microorganisms that cause spoilage reflects microbiological quality, and effectiveness of the agents used to control the growth or to destroy microorganisms. Microbiological criteria are general used for (i) determining food security, (ii) monitoring of good experience in manufacturing processes, (iii) the protection of the quality of certain perishable foods and (iv) to determine the efficiency (convenience) foods or additive for special purpose (44). When appropriate used, microbiological criteria may be a useful way to determine the safety and quality of food, which, in turn, increase consumer confidence. Microbiological standards provide to the food industry and regulatory institutions guidelines for the control of food production. In addition, internationally accepted standards improve free trade by standardizing food safety and quality requirements.