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Indicator organisms have been used for nearly a century to assess the microbiological status of water and foods. Beginning with their use in water sanitation programs, their applications have been extended over the years to other products, and they have become important components of the microbiological testing programs of both industry and regulatory agencies. Functionally, they may be viewed as safety or quality indicators. Safety indicators suggest the presence of conditions associated with increased risk of exposure to a pathogen. Quality indicators assess conditions of importance to product manufacture or consumer acceptability. This minireview summarizes the history, use, and analytical methods for the most commonly used indicator organisms, including the aerobic plate count, yeasts and molds, the coliform groups, Escherichia coli, Enterobacteriaceae, and Listeria.

Indicator Organisms for Safety and Quality—Uses and Methods for Detection: Minireview