Profile of hygiene indicators

E-Learning Undesirable microorganisms in food Profile of hygiene indicators

Characteristics

Hygiene indicators show how food was produced: hygienic or unsanitary.
The choice of indicators depends on the type of food being examined.

The important thing is: certain amounts may be present in food, but do not exceed them!

The following hygiene features are common. Click on the arrows to view all cards:

Aerobic mesophilic plate count

also called total germ count (GKZ): shows germs that multiply in the presence of oxygen, i.e. various bacteria, yeasts, moulds

Enterobacteria (Enterobacteriaceae)

eg in meat and milk products; the group also includes pathogens such as salmonella, shigella, etc.

yeasts

in products with a low pH value, eg delicatessen salads, cheese; Alcoholic fermentation, therefore gas formation, with airtight packaging formation of bombage

lactic acid bacteria

eg in meat, fish, delicatessen products, juices; often starter and protective cultures, but also spoilage organisms.

molds

eg in grain products, nuts, herbs, spices, vegetables, fruit; grow even at very low water content and pH

The most important features

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origin

Occur practically everywhere
Food contamination due to hygiene errors during production, contaminated raw materials and/or improper storage

growing conditions

Growth from 0°C
GKZ, mould: aerobic = grows with oxygen
Enterobacteria, yeasts, lactic acid bacteria: optionally anaerobic = grow with and without oxygen

limit exceeded

If the limit values are exceeded, a health risk is possible
Is evaluated as a devaluation in official controls, as there are hygiene deficiencies
Common: spoilage, sensory abnormalities

prevention

keep environment clean
Personal hygiene and awareness
Thoroughly clean and disinfect devices according to manufacturer specifications
Comply with temperature specifications

Be sure to remember

1. If there are too many hygiene indicator germs in food, the hygiene is bad!
2. Health risks cannot be ruled out

Kapitel Content

Knowledge test hygiene indicators

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