TOTAL VIABLE COUNTS | Metabolic Activity Tests

Abstract

The standard plate count is one of the most common of the microbiological methods used to assess the overall quality of foods. The major drawbacks of this method are that it is time consuming, labor intensive, and expensive when a large number of samples are to be analyzed. Moreover, it is of little value to food processors when total microbial counts in food samples are needed quickly to facilitate early decision making to accept or reject production lots. It is for this reason that interest remains in the application of metabolic activity tests for determining total viable microbial counts in foods. This chapter addresses a range of metabolic activity tests for indirectly assessing total viable counts of foodborne microorganisms. Details of the technique, applications in food microbiology, correlation with plate counts, and limitations of each test are discussed.