- Aerobic plate count (total levels of bacteria present in a specific food product)
- Coliform bacteria (indicate adherence to good manufacturing practice during food processing)
- Escherichia coli (indicates exposure to fecal contamination)
Coliform bacteria represents a group of species from several genera, namely, Escherichia,
Enterobacter, Klebsiella, Citrobacter, and probably Aeromonas and Serratia. in heat-processed
(pasteurized) products, their presence is considered post-heat-treatment contamination from improper
sanitation.
Escerichia coli is present in the lower intestinal tract of humans and warm-blooded animals and
birds. Its presence in raw foods is considered an indication of direct or indirect fecal contamination. Direct
fecal contamination occurs during the processing of raw foods of animal origin and because of poor personal
hygiene of food handlers. Indirect contamination can occur through sewage and polluted water.
1.3.2 Probiotic Bacteria
Probiotics are live microbial food supplements that have been in use in recent years and are
available incorporated into many food products, primarily fermented dairy foods.
Prebiotics are non-digestible food components (e.g., oligosaccharides) that are resistant to human
digestive enzymes and pass to colonic regions undigested, undergo selective fermentation, and provide
nutrients for the colonic commensal bacteria.
Lactic Acid Bacteria
Lactobacillus - Mainly nonpathogens, some opportunistic infections (usually in immunocompromised
patients)
L. acidophilus
L. delbruekii ssp. bulgaricus
L. reuteri problems with bacteriocin (poultry studies)
L. casei
L. paracasei
L. rhamnosus
Lactococcus - Mainly nonpathogens
Leuconostoc - Mainly nonpathogens, some isolated cases of infection
Streptococcus - Oral streptococci mainly nonpathogens (including Streptococcus thermophilus); some may
cause opportunistic infections
Others:
Enterococcus - Some strains are opportunistic pathogens with hemolytic activity and antibiotic resistance
Bifidobacterium - Mainly nonpathogens, some isolated cases of human infection
Saccharomyces - Mainly nonpathogens, some isolated cases of human infection
Propionibacterium
Sporeformers:
Sporolactobacillus (closer to Bacillus)
Bacillus coagulans - aciduric, silage isolates
Probiotic Strain Characteristics
Human origin
Species-dependent health effects and maintained viability; applicability to fermented foods.
Acid and bile stability
Survival in the intestine.
Adherence to human intestinal cells
Competitive exclusion of pathogens; immune modulation.
Colonization of the human intestinal tract
Multiplication in the intestinal tract at least temporarily, immune modulation.
Production of anitmicrobial substances
Pathogen inactivation in the intestine, normalization of gut flora.
Antagonism against cariogenic and pathogenic bacteria
- Aerobic plate count (total levels of bacteria present in a specific food product)- Coliform bacteria (indicate adherence to good manufacturing practice during food processing)- Escherichia coli (indicates exposure to fecal contamination)Coliform bacteria represents a group of species from several genera, namely, Escherichia,Enterobacter, Klebsiella, Citrobacter, and probably Aeromonas and Serratia. in heat-processed(pasteurized) products, their presence is considered post-heat-treatment contamination from impropersanitation.Escerichia coli is present in the lower intestinal tract of humans and warm-blooded animals andbirds. Its presence in raw foods is considered an indication of direct or indirect fecal contamination. Directfecal contamination occurs during the processing of raw foods of animal origin and because of poor personalhygiene of food handlers. Indirect contamination can occur through sewage and polluted water.1.3.2 Probiotic BacteriaProbiotics are live microbial food supplements that have been in use in recent years and areavailable incorporated into many food products, primarily fermented dairy foods.Prebiotics are non-digestible food components (e.g., oligosaccharides) that are resistant to humandigestive enzymes and pass to colonic regions undigested, undergo selective fermentation, and providenutrients for the colonic commensal bacteria.Lactic Acid BacteriaLactobacillus - Mainly nonpathogens, some opportunistic infections (usually in immunocompromisedpatients)L. acidophilusL. delbruekii ssp. bulgaricusL. reuteri problems with bacteriocin (poultry studies)L. caseiL. paracaseiL. rhamnosusLactococcus - Mainly nonpathogensLeuconostoc - Mainly nonpathogens, some isolated cases of infectionStreptococcus - Oral streptococci mainly nonpathogens (including Streptococcus thermophilus); some maycause opportunistic infectionsOthers:Enterococcus - Some strains are opportunistic pathogens with hemolytic activity and antibiotic resistanceBifidobacterium - Mainly nonpathogens, some isolated cases of human infectionSaccharomyces - Mainly nonpathogens, some isolated cases of human infectionPropionibacteriumSporeformers:Sporolactobacillus (closer to Bacillus)Bacillus coagulans - aciduric, silage isolatesProbiotic Strain CharacteristicsHuman originSpecies-dependent health effects and maintained viability; applicability to fermented foods.Acid and bile stabilitySurvival in the intestine.Adherence to human intestinal cellsCompetitive exclusion of pathogens; immune modulation.Colonization of the human intestinal tractMultiplication in the intestinal tract at least temporarily, immune modulation.Production of anitmicrobial substancesPathogen inactivation in the intestine, normalization of gut flora.Antagonism against cariogenic and pathogenic bacteria
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