Profile of hygiene indicators

Characteristics

Hygiene indicators are microbes that we examine in the laboratory. Their count provides information about the quality of the raw materials, the hygiene during production, and storage. Which microbes we examine and how many are permissible depend on the food product.

Some germs are desirable, for example lactic acid bacteria in yogurt. 

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 viable count. It counts microbes that grow in the laboratory at moderate temperatures with oxygen, i.e., various bacteria, yeasts, and molds. It does not detect all microbes in food.
Enterobacteria (Enterobacteriaceae)
These bacteria are found, for example, in soil, water, and in the intestines of humans and animals. An excessive number can indicate errors in production or storage. This group also includes pathogens such as Salmonella, Shigella, etc.
yeasts
Yeast can spoil food, for example juices and deli salads. This can produce alcohol and gas. The gas can cause packaging to bulge. Yeast is intentionally used in bread and beer production.
lactic acid bacteria
They are needed, for example, in yogurt and salami. In other foods, they can be undesirable and lead to spoilage, e.g., in delicatessen products.
molds
They can grow on fruit, bread, grains, and nuts, for example. Many also grow in acidic or rather dry foods. Some can produce harmful toxins.

If too many germs are found, the cause must be investigated.
Possible reasons include contaminated raw materials, cleaning errors, or improper storage. The result alone does not indicate whether the food can cause illness.

The most important features

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  • They occur in the environment and on raw materials.
  • Food contamination due to hygiene errors during production, contaminated raw materials and/or improper storage
  • They can also get onto food via hands, equipment and surfaces.
  • It varies depending on the type of germ.
  • Some even grow in the refrigerator
  • Mold fungi usually need oxygen.
  • Many others also grow without oxygen.
  • Investigate the cause in raw materials, manufacturing and storage
  • Spoilage is possible
  • High levels alone do not prove a health risk.
  • Even low levels do not automatically rule out pathogens.
  • keep environment clean
  • Personal hygiene and awareness
  • Keep hands and work environment clean
  • Clean and disinfect equipment according to the hygiene plan.
  • Separate raw and cooked foods
  • Observe storage times and temperature specifications.

Be sure to remember

  1. Abnormal germ counts are a clue: We need to investigate the cause.
  2. A high number of germs does not always mean poor hygiene. In some foods, they are desirable.
  3. Even low germ counts are no guarantee that no pathogens are present.
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