Microbiological

analysis of foods

The microbiologist is interested in foods for four main reasons:

1. For economic reasons : during their

manufacture or storage, foods are
altered by oxidation, the action of
enzymes present in them, as well as
by micro-organisms (bacteria, fungi,
invertebrates, etc.) which will multiply
and make them unfit for
consumption.
 Microbial spoilage is the most
common because all foods are
possible substrates for microbes. It is
therefore necessary to monitor the
microbiological quality of foods to
avoid production losses for
manufacturers, or to avoid bad
publicity due to a case of food
poisoning .
2. For public health reasons : foods
can become toxic under the action of
certain microbes, which will therefore
have consequences on the health of
consumers. The microbiological
quality of food is therefore monitored
 by competent organizations (
DGCCRF , DSV ) to avoid food
poisoning.
3. To comply with legislation : Various
regulations, laws, decrees, orders
require certain quality monitoring of
food
4. For the monitoring or selection of “
good microbes ” in the case of
artisanal or industrial processes
using these microbes for the
production of food (yogurt, cheese,
bread, beer, wine and other alcohols,
sauerkraut, etc.)
 Microbiological analysis of foods

Introduction
What is food?
A food is rarely sterile
Food preservation
Hygiene control
The consequences of poor hygiene
Hygiene indicators
Enumeration of Total Aerobic Mesophilic Flora
(FMAT)
Testing for salmonella
Two-class plan
Threesome
 This wikibook has the
following CDU index :
6/64 / 641

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