Analysis of Microbiology

Testing for
Standard Requirement

Dr. Isnaeni, MS., Apt.

Faculty of Pharmacy
Airlangga University
Surabaya, August, 2020
Microbiology testing are a crucial requirement across
many industries worldwide where products, processes
and human health are at risk of being negatively
affected by the presence and breeding of micro-
organisms such as specific pathogens, bacteria, yeast
and mould.
Scope and coverage of Food Microbiology
Testing

FOOD PRODUCTS,
RAW MATERIALS,
FINISHED PRODUCTS ,
INGREDIENTS
 Scope and coverage of
Food Microbiology Testing

Total Viable Count (TVC)

Enterobacteriaceae
Aerobic & Anaerobic Plate Count (APC)
Aerobic Colony Count (ACC)
Coliforms
Enterococci
E.coli
Staphylococcus aureus
Salmonella sp.  
Clostridium perfringens
Lactic Acid Bacteria
Pseudomonas
Yeasts and Moulds
Categories of microbiological quality
1. Satisfactory:
Results indicate good microbiological quality
2. Marginal:
Results are borderline in that they are within limits of acceptable
microbiological quality, but may indicate possible hygiene problem
in the preparation of the food.
3. Unsatisfactory
Results are outside of acceptable microbiological quality, and are
indicative of poor hygiene or food handling practices.
4. Potentially hazardous
may cause food borne illness and immediate remedial action should
be initiated.
 Guidelines levels for determining the microbiological quality of
Ready-to-eat-foods*

Microbiological quality (CFU per gram)

Test
Satisfactory Marginal Unsatisfactory Pot. Haz.

Standard Plate Count

Level 1 < 104 < 105 > 105
Level 2 < 106 < 107 > 107 -
Level 3 N/A N/A N/A -
Indicators
Enterobacteriaceae < 102 102-104 > 104
Escherichia coli <3 3-100 > 100
Pathogens
Salmonella spp. Not detected in 25 g detected
Listeria monocytogenes Not detected in 25 g Detected, < 102 > 102
Vibrio parahaemolyticus <3 < 3-102 102-104
Coagulase +ve Staphylococci < 102 102-103 103-104 > 104

* Food Standards, Austria New Zeyland, December 2001

TPC
Anaerobic Microbial Cultures, Media and systems
Stab Cultures

Reducing Media are used to culture

anaerobices

Contain chemical such as

thioglycollate that combines with
oxygen and removes it from the
medium

Oxoid AnaeroJar 2.5L Jar System

MANY REASONS
WHY A MICROBIOLOGY LABORATORY
MIGHT REPORT INCORRECT RESULTS:

 Sample handling errors

Inadequate staff training
 Lack of understanding guidelines
Inadequate methods
Equipments and culture media failures
Calculation errors
Reporting errors
PROFICIENCY TESTING FOR FOOD
MICROBIOLOGY LABORATORIES

= EXTERNAL QUALITY ASSESSMENT

An extremely effective tool in helping
laboratories to assure themselves that
They report correct results.
 REFERENCES
1. Huber, L. Validation of analytical methods and procedures
http://www. labcompliance. com/tutorial/methods/......
2. ISO 16140, ISO/IEC 17025
3. The US FDA CGMP
4. SNI 2009
5. Public Health England: Proficiency testing for food and water
microbiology
6. Guidelines for the microbiological examination of
ready-to-eat-foods, Food Standards, Austria New Zeyland,
December 2001
7. US Food & Drug Administration Office of Foods and Veterinary
Medicine. 2015. Guidelines for the validation of analytical
methods for the detection of microbial pathogens in foods and
feeds
TERIMA KASIH