Abstract
The term ‘indicator microorganisms’ has been used to mean ‘index’ organisms, that is, indicators of hygiene and sanitation on equipment and environmental surfaces, of product quality, of process control, and of spoilage or spoilage potential. The most commonly used indicators in the food industry are total viable cell, total yeast and mold, Enterobacteriaceae, coliform bacteria, fecal coliform/Escherichia coli, nonmonocytogenes Listeria spp., and enterococci. Examining a food product for indicator organisms can provide simple, reliable, and rapid information about processing failure, postprocessing contamination from the environment, the general level of hygiene and presence or the absence of foodborne pathogen to monitor chain of food production.
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