Food microbiology of food is quite simply the study of those microorganisms (both beneficial and harmful) that impact food and beverage products. It encompasses two major areas: general microbiology and food safety/quality. A proper understanding of microorganisms (especially bacteria, yeasts, molds, and parasites) and those factors that impact growth, survival and pathogenesis provide the foundation to this field of study.
Microbiological Testing of Food
End-product testing remains a vital part of any food manufacturing control strategy. In products in which microorganisms can survive and grow, routine microbiological analysis is important to confirm that manufacturing control mechanisms are effective. It is also necessary for the checking of raw material quality or for investigating customer complaints.
We really do live in a microbial world, and there are ample opportunities “from farm to fork†for food products to be contaminated. On farms, many organisms are naturally present in the intestines, hides, feathers and feces of healthy animals raised for food. For crops, contamination can occur in many ways. A few examples are irrigation water, poorly composed manure, human workers, wild animals, insects, and obviously the soil itself are all sources of microorganisms. What about food processing environments? Humans (again), facility design, contaminated ingredients, inadequate or no treatments to inhibit microorganisms, bad cleaning/sanitation programs, poor packaging, etc. all contribute as well. Even in the kitchen, poor hygiene, improper cleaning, cross-contamination of raw and ready-to-eat foods (like using the same cutting board and utensils for raw chicken and salad), not using a thermometer when cooking, and keeping the refrigerator above 40°F are all poor food safety practices that are actually still very common among consumers.
To help ensure that products manufactured or imported in from other countries are safe for human consumption, microbiological testing of ingredients and/or the finished product is a practice that is becoming more common, and is even required for certain products.
Microbial Culture Test
Some common microbiological tests include aerobic plate counts, yeasts, molds, lactic acid bacteria, coliforms, generic Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella, E. coli O157:H7, Listeria spp., L. monocytogenes…just to name a few. At times, our lab smells quite interesting with all of the different food products being incubated in their enrichment broths.
Food microbiological testing is definitely an important piece of the food safety puzzle. Everyone involved in the food supply, from farmers to food processors to legislators all have a role to play in food safety.
How can we help you?
We at AES Laboratories, undertake a wide range of tests covering pathogens, spoilage organisms, and indicator organisms . We can also identify unknown microorganisms, and classify them to a specific strain, and offer advice on the latest rapid methods. This all takes place in our purpose-built laboratory suite, which provides excellent separation of activities and the highest standard of laboratory practice.
Contact Us at +91 9311837539 to learn more about our testing protocols or to obtain a quote for your next project.
