BSC 310 Lecture Notes - Lecture 56: Sabouraud Agar, Staphylococcus, Pasteurization
Document Summary
To assess the presence and extent of microbial contamination in food, it is standard practice to perform several types of microbial determinations. These determinations are important because microorganisms from foods can cause such diseases as staphylococcal food poisoning, salmonellosis, typhoid fever, cholera, and gastroenteritis. The standard plate count. one method for determining the number of bacteria in foods is the standard plate count. The procedure is performed by taking a gram of food in the chapter on aquatic microbiology. These gram negative intestinal rods do not cause disease but are. In food, it is valuable to assess the number valuable indicators of fecal contamination. Presumably, when coliform bacteria are present, the food has been contaminated with fecal matter and is unfit to consume. Fungi can be assessed in foods by using a medium such as sabouraud dextrose agar. This medium encourages fungal spores to germinate and form visible masses of filaments called mycelia.
