FOOD MICROBIOLOGY- MICROORGANISM

Food microbiology testing involves the analysis of food products to detect and quantify microorganism, ensuring food safety and quality. Key aspects of food microbiology testing include:
  • Pathogenic Detection – Identifying harmful microorganism such as Salmonella, E. coli, Listeria, and Campylobacter that can cause foodborne illnesses.
  • Spoilage Organism – Detecting bacteria, yeast, and Molds that can spoil food and reduce shelf life.
  • Indicator Organism – Measuring the presence of organism like coliforms and Enterobacteriaceae to assess overall hygiene and contamination levels.
  • Microbial Load – Determining the total number of microorganism present in a food, often through aerobic plate counts.
  • Environmental Monitoring – Testing surfaces, equipment, and air in food processing environment to prevent contamination.
  • Shel-life Testing – Evaluating how microbial populations change over time to determine the safe and effective shelf life of products.
List of Food Parameters
  • Total Bacterial Count
  • Coliform
  • Enterobacteriaceae
  • Salmonella species
  • Listeria species
  • Yeast and Mould
  • Bacillus cereus
List of Food Parameters
  • Total Bacterial Count
  • Coliform
  • Enterobacteriaceae
  • Salmonella species
  • Listeria species
  • Yeast and Mould
  • Bacillus cereus
  • Clostridium perfringens
  • Vibrio chlorae
  • Vibrio parahaemolyticus
  • Escherichia coli
  • Listeria Monocytogen
  • Escherichia coli 0157
  • Staphylococcus aureus
  •  
  • Clostridium perfringens
  • Vibrio chlorae
  • Vibrio parahaemolyticus
  • Escherichia coli
  • Listeria Monocytogen
  • Escherichia coli 0157
  • Staphylococcus aureus

FOOD MICROBIOLOGY- SHELF LIFE

Food microbiology tests for shelf life involve evaluating the microbial stability of a food product over time to determine its safe and effective shelf life. Here are the main steps and considerations involved in this type of testing:
  • Sample Preparation – collect samples that represent the batch or lot of the food product and to conduct baseline microbiological test to determine the initial microbial load.
  • Storage Conditions – stored the samples under conditions that mimic those of typical storage refrigeration or room temperature, sometimes test is also done under stress conditions.
  • Periodic Testing – test the samples at regular intervals throughout the anticipated shelf life, weekly, bi-weekly, monthly. Microbial count perform test to quantify total variable counts, yeast and Molds and specific spoilage organism. Test for the presence of pathogens such as Salmonella, Listeria and E. coli especially if the food has a long shelf life or ready to eat.
  • Chemical and Sensory Analysis – measure the pH, moisture content, water activity and other factor that influence microbial growth, sensory evaluation for changes of taste, Odor, texture and appearance that might be indicate spoilage.
  • Documentation and Reporting – comprehensive reports and final reports that includes conclusions about the products shelf life and any recommendation for storage or handling.
List of Shel Life Parameters
  • Total Bacterial Count
  • Total Coliform
  • Enterobacteriaceae
  • Salmonella species
  • Listeria species
  • Yeast and Mould
  • Bacillus cereus
List of Shel Life Parameters
  • Total Bacterial Count
  • Total Coliform
  • Enterobacteriaceae
  • Salmonella species
  • Listeria species
  • Yeast and Mould
  • Bacillus cereus
  • Clostridium perfringens
  • Vibrio chlorae
  • Vibrio parahaemolyticus
  • Escherichia coli
  • Staphylococcus aureus
  • Listeria Monocytogens
  • Clostridium perfringens
  • Vibrio chlorae
  • Vibrio parahaemolyticus
  • Escherichia coli
  • Staphylococcus aureus
  • Listeria Monocytogens

SWAB MICROBIOLOGY

Swab microbiology testing involves using sterile swabs from various surfaces, environments, or organism to detect and analyse microorganism. This method is commonly used in healthcare, food safety, environmental monitoring, and research.

Importance of Swab Microbiology Testing:
  • Importance Control – preventing and controlling infections in healthcare settings by identifying and eliminating sources of contamination.
  • Food Safety – ensuring the cleanliness of food production environments to prevent foodborne illnesses.
  • Environmental Health – monitoring microbial contamination in various environments to protect public health and safety.
  • Research and Development – Advancing knowledge in microbial ecology, biofilm formation, and other areas of microbiology.
list of Swab Parameters:
  • Total Bacterial Count
  • Total Coliform
  • Escherichia Coli
  • Staphylococcus Aureus
  • Yeast and Molds
  • Enterobacteriaceae
X