MIKROBIOLOGI PANGAN LANJUT (Advanced Food Microbiology)

Kuliah III

POST GRADUATE PROGRAM OF FOOD SCIENCE AND TECHNOLOGY FACULTY OF AGRICULTURAL TECHNOLOGY UNIVERSITY OF BRAWIJAYA , MALANG - EAST JAVA - INDONESIA

Determining M.O. And/or Their Products in Foods

Culture, Microscopic, and Sampling Methods

Basic to food microbiology :Examination of foods for the presence, types, and numbers of m.o. and/or their products None of the methods in common use permits the determination of exact numbers of m.o. in a food product. Some methods of analysis are better than others, every method has certain inherent limitations associated with its use

The four basic methods employed for total numbers are as follows:
1. Standard plate counts (SPC) or aerobic plate counts (APC) for viable cells or colony forming units (cfu). 2. The most probable numbers (MPN) method as a statistical determination of viable cells. 3. Dye reduction techniques to estimate numbers of viable cells that possess reducing capacities. 4. Direct microscopic counts (DMC) for both viable and nonviable cells.

1.CONVENTIONAL STANDARD PLATE COUNT

By the conventional SPC method: Portions of food samples are blended or homogenized Serially diluted in an appropriate diluent Plated in or onto a suitable agar medium, and incubated at an appropriate temperature for a given time. All visible colonies are counted by use of a Quebec or electronic counter.

The SPC is by far the most widely used method for determining the numbers of viable cells or colony-forming units (cfu) in a food product. Among the disadvantages of SPC are the problem of spreaders (especially when the agar surface is not adequately dry prior to plating) and the crowding of colonies, which makes enumeration more difficult

Total viable counts reported for a product should be viewed as function of the following factors:
1. Sampling methods employed 2. Distribution of the organisms in the food sample 3. Nature of the food biota 4. Nature of the food material 5. The preexamination history of the food product 6. Nutritional adequacy of the plating medium employed 7. Incubation temperature and time used 8. pH, water activity (aw ), and oxidationreduction potential (Eh) of the plating medium 9. Type of diluent used 10. Relative number of organisms in food sample 11. Existence of other competing or antagonistic organisms.

2. MOST PROBABLE NUMBERS

1. It is relatively simple. 2. Results from one laboratory are more likely than SPC results to agree with those from another laboratory. 3. Specific groups of organisms can be determined by use of appropriate selective and differential media. 4. It is the method of choice for determining fecal coliform densities

3. DYE REDUCTION
Two dyes are commonly employed in this procedure to estimate the number of viable organisms in suitable products: methylene blue and resazurin. Conducting a dye-reduction test: Properly prepared supernatants of foods are added to standard solutions of either dye for reduction from blue to white for methylene blue; and from slate blue to pink or white for resazurin. The time for dye reduction to occur is inversely proportional to the number of organisms in the sample.

4. DIRECT MICROSCOPIC COUNT (DMC)

In its simplest form, the DMC consists of : Making smears of food specimens or cultures onto a microscope slide. Staining with an appropriate dye, Viewing and counting cells with the aid of a microscope (oil immersion objective).