Premium
RELATIONSHIPS BETWEEN INDICATOR ORGANISMS AND SPECIFIC PATHOGENS IN POTENTIALLY HAZARDOUS FOODS
Author(s) -
MISKIMIN D. K.,
BERKOWITZ K. A.,
SOLBERG M.,
RIHA W. E.,
FRANKE W. C,
BUCHANAN R. L.,
O'LEARY V.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14376.x
Subject(s) - indicator organism , food safety , clostridium perfringens , salmonella , environmental health , food science , biology , medicine , microbiology and biotechnology , genetics , bacteria
Quality audit data collected as part of a mass feeding quality assurance program were analyzed to determine the relationships between the indicator tests (total aerobic plate count, coliform count and Escherichiu coli ) and the common food‐borne pathogens ( Staphylococcus aureus, Clostridium perfringens and Salmonella ). 132 raw foods and 593 ready‐to‐eat foods were evaluated. The indicators were grouped into ranges and compared to the pathogens and to each other in terms of detectability. There were correlations between the pathogens and the indicator ranges and between the indicators and the indicator ranges. The value of the indicators in the èvaluation of food safety was tested by setting standards and determining the numbers of correct and incorrect decisions which would be made relative to the pathogens detected in the foods. None of the indicators was suitable as a screening agent for food safety.