MIKROBIOLOGI

MAKANAN
FOOD MICROBIOLOGY
FARAH HANIM TAJUDIN
Pegawai Teknologi Makanan
Makmal Keselamatan dan Kualiti Makanan Perlis

Risk Assessment and Hazard

Analysis

Hazard analysis critical control point

(HACCP) principles should be used to
identify the critical control points to
control the risks in order to form the basis
of product safety management systems.
Sampling for microbiological testing is an
important part of the risk assessment as
it can be used to monitor the efficacy of
the control systems but end product
testing cannot be relied upon as a means
of assuring food safety.

Indications for Sampling

Foods are sampled principally for the

following reasons:
Checks on hygienic production and handling
techniques.
Quality control and shelf-life performance.
Suspicion of being the cause of food poisoning
or as a result of consumer complaint.
Verification of the quality of imported food.

Indications for Sampling

Independent checks on the hygienic

production of a product and examination
for evidence of poor storage and handling
technique as part of the overall
assessment of food placed on retail sale
are desirable for further quality
assurance and to help assure consumer
safety.

For these purposes, sampling needs to be

targeted quite specifically if any data are
to be collected.

Indications for Sampling

In designing a sampling plan, it is most

important that all who are concerned with
the collection and submission of the
samples, the laboratory staff and those
who will be involved in interpretation of
results, are consulted at an early stage.

Emphasis should be placed on the

education of those who handle food as
good hygiene is a prerequisite for safe
food.

Indications for Sampling

The quality of basic food materials and

scrupulous attention to hygiene and
working practices are far more important
than bacteriological checks on the
processed food.

Structured sampling for data collection in

support of HACCP systems is, however, a
valuable tool when used in an informed
manner.

Interpretation of Results

Difficult and complex precision and

reproducibility of many microbiological
tests may vary.

Multiplication and death of different

species at differing rates means that the
result of a test can only be valid for a
single point in time.

Homogeneity in food is rare - results can

be very different even if samples have
been taken in close proximity within the

Interpretation of Results

Colony counts alone can be misleading if

bacterial growth has ceased whereas toxins
already produced will persist.
Even absence of target pathogens in tests
specific for them only provides a degree of
probability of absence in the whole batch of
food.
It is therefore essential that a food producer
does not rely on end product testing alone but
uses it in conjunction with good manufacturing
practice and sound HACCP procedures.

Microbiological Criteria

Microbiological standards Mandatory criteria that

are included in legislation or regulations; failure to
comply with these can result in prosecution.

Microbiological specifications Generally

contractual agreements between a manufacturer
and a purchaser to check that foods are of the
required quality.

Microbiological guidelines Non-mandatory criteria

usually intended to guide the manufacturer and
help to ensure good hygienic practice.

Microbiological guidelines for some readyto-eat foods sampled at point of sale

food_guidelines_PHLS.pdf

guidelines_ausnz.pdf

guidelines_hkg.pdf

guidelines_safrica.pdf

Microbiological guidelines for some readyto-eat foods sampled at point of sale

The guidelines have no formal standing or status, but:

Samples falling in the unsatisfactory category
indicate that further sampling may be necessary
and that Environmental Health Officers may wish to
undertake a detailed inspection of the premises,
food production and handling processes.
Samples falling in the unacceptable, potentially
hazardous category might form a basis for
prosecution.
Careful consideration should be given when
embarking on a prosecution based solely on
unsatisfactory levels in the absence of other
unacceptable criteria.

Enumeration

Enumeration of microorganisms:
Direct examination (microscopy)
Inoculation of solid or liquid media
Real-time polymerase chain reaction

Enumeration on solid media colonies

can be recognized with the naked eye or
with the aid of a simple magnifying glass.
Enumeration with liquid media if the
matrix contains many particles or if the
level of bacteria is very low.

Colony Count Methods

Colony count methods are based on the

assumption that each microbial cell in a
sample will form a visible, separate
colony when mixed with an agar or other
solid medium and permitted to grow.

The counts are, at best, an estimate and

should not be reported as absolute.

Colony Count Methods

Each colony that appears on the agar

plates can arise from a clump of cells or
from a single cell and should be referred
to as a colony forming unit (CFU).

Accuracy of a colony count method may

be limited by factors including nutritional
deficiencies of the medium, oxygen
tension, unfavorable incubation
temperature, or cell injury.

Colony Count Methods

Colony Count Methods

Example of procedures based on colony

count methods:
Pour Plate Method
Surface or Spread Plate Method
3M Petrifilm Plate
Membrane Filtration Technique
Enumeration Under Anaerobic or Other
Atmospheres

Colony Count Methods

Colony Count Methods

Colony Count Methods

Colony Count Methods

Advantages of Surface/Spread Plate

Method over Pour Plate Method:
Morphology of colonies is easily observed
Microorganisms are not exposed to the heat of
the melted agar medium

Estimation of measurement uncertainty

(MU) for quantitative determinations is
typically carried out by enumeration of
microorganisms using a colony-count
technique.

Colony Count Methods

Some of the main sources of uncertainty

in food microbiology:
Sampling
Matrix
Equipment, culture media and reagents
Sub-sampling/Primary dilution
Operator/time

Most Probable Number

Technique

Enumeration using a liquid medium

determine growth of target organism by
visual detection of turbidity, gas
production, color changes, subsequent
isolation of the microorganism.
Most Probable Number (MPN) is used to
obtain an estimate of the quantity of
microorganisms present.

Most Probable Number

Technique

An MPN is estimated from responses where

results are reported as positive or negative in
one or more decimal dilutions of the sample.
The MPN does not provide a direct measure of
the bacterial count it is more variable than the
plate count and tends to yield a higher result.
It is based on the assumption that the
organisms to be measured are distributed
randomly throughout the liquid and that growth
will occur when one or more organisms are
present in a tube.

Most Probable Number

Technique

Most Probable Number

Technique

In low-count situations, the MPN

technique gave higher values for
bacterial populations than did the plate
count method.
Detection of positive tubes:
Turbidity
Metabolic end products

Detection of gas production

Detection of acid or base

Detection (qualitative
method)

Determines the presence or absence of

particular microorganisms in a given
quantity of product.
Samples are usually pre-enriched in a
non-selective broth followed by selective
enrichment and isolation on
selective/differential agar media.

Detection (qualitative
method)

PENGENDALIAN SAMPEL MIKROBIOLOGI

DI MKKM PERLIS.ppt

References

ISO 7218:2007(E) Microbiology of food

and animal feeding stuffs General
requirements and guidance for
microbiological examinations

Practical Food Microbiology 3rd Edition, D.

Roberts & M. Greenwood, 2003.

Compendium of Methods for the

Microbiological Examination of Foods 3rd
Edition, Carl Vanderzant & Don F.
Splittstoesser, 1992.

Thank You