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

Press the + sign to open the text:

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

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

  • 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

  • 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

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