Microbial indicator systems for assessing water quality

✍ Scribed by Victor J. Cabelli

• Publisher: Springer Netherlands
• Year: 1983
• Tongue: English
• Weight: 424 KB
• Volume: 48
• Category: Article
• ISSN: 0003-6072
• DOI: 10.1007/bf00399546

✦ Synopsis

of fermented meats as their numbers increase during normal production (Niven, 1963). E. coli seems the best indicator organism as it is of faecal origin and grows only very slowly if at all at refrigeration temperatures.

Enumeration of bacteria in raw meats is also performed to assess the general level of contamination, and thus probable shelf life. Aerobic plate counts are suitable for this purpose. Incubation can be at 37 ~ when examining carcasses immediately after slaughter (Roberts et al., 1980b), but a lower incubation temperature (usually 25 ~ is necessary for meat stored chilled because the microflora is then mostly composed of psychrotrophic bacteria.