Microbiological analysis

Microbiological Analysis
Microbiological Analysis

Microbiological analyzes are performed in many different fields. Some of these are purely chemical analyzes and some of them are difficult and dangerous analyzes that can only be done by experienced and expert microbiologists. As such, there are many different methods of analysis of microbiology originating from different disciplines and different materials.

As new approaches to food safety have emerged in recent years, improvements and changes in analysis methods have been taking place. In this parallel, accreditation, calibration, automation, validation (validation of the applied methods), verification (determination of the correctness of the standard methods applied) and measurement uncertainty have started to gain weight in the laboratories. Genetic and serological-based analyzes have also become increasingly common (serological, blood tests that determine the presence of antibodies produced against certain microorganisms).

Microbiological analysis has become increasingly important as the number of institutions that attach importance to quality in food sector in our country. Today, the world and in our country still apply the classical methods and the American Food and Drug Administration (FDA) and International Standards Organization (ISO) are based on these methods. However, studies in this area are gaining momentum and especially genetic and serological based analyzes will be valid as standard analysis methods in a short period of time.

Today, microbiological analyzes of foods can be grouped under the following headings: counts, var-no tests, biological stability tests, toxin tests and other tests.

When food microbiology is mentioned, the first step is the control of unwanted microorganisms in foods. The purpose of the control here is not only laboratory analysis. The main objective is to prevent the transmission and development of microorganisms in foods. In terms of standards, the prevention of contamination is provided by EUREPGAP standards (good agricultural practices) in terms of raw materials, and the prevention of development is provided by HACCP standards (hazard analysis and critical control points).

Undesirable microorganisms in food, such as a mold used for making moldy cheese, are considered to be undesirable microorganisms if they are transmitted to kashar cheese. Although this does not cause any health problems, it is an indication that the manufacturer does not comply with the basic hygiene conditions. This is understandable only when total mold and yeast counts are made in kashar cheese.

Numerous microbiological analyzes of food products are performed by authorized laboratories in the food sector. The main tests, measurements and analyzes are as follows:

Microbiological analyzes

Number of aerobic bacteria (number of aerobic mesophilic bacteria, number of aerobic colonies)

Mold and yeast count (rapid test)

Aerobic bacteria count (aerobic mesophilic bacteria count, aerobic colony count) (rapid test)

Lactic acid bacteria count (rapid test)

Determination of Alicyclobacillus acidoterrestris

Determination of the number of lipolytic bacteria

Alicyclobacillus spp. determination

Determination of Listeria monocytogenes

Determination of anaerobic bacteria count

Searching Listeria monocytogenes (rapid test)

Determination of acid-forming bacteria

Listeria spp. analysis

Determination of Bacillus cereus

Listeria spp. Analysis (fast test) (food and feed)

Bacillus spp. isolation and identification analysis

Determination of mushroom count

Bacterial culture

Determination of osmophilic yeast

Bombage and leakage control (excluding incubation)

Determination of proteolytic bacteria count

Determination of Clostridium botulinum toxin

Pseudomonas spp. determination

Determination of Clostrodium perfringens

Determination of Pseudomonas aeruginosa

Direct microscopic counting

Resazurine test

Determination of flat-sour (number of bacteria souring flat)

Determination of Rope Sport

E. coli (EMS) ISO method

Salmonella search (rapid test)

E. coli determination (solid medium)

Salmonella spp. determination

E. coli O104: Determination of H4

Salmonella enterica serotyping analysis

E. coli O157: Determination of H7

Searching for Shigella

E. coli O157: H7 searching quick test

Somatic cell count (microscopic)

E. coli count (rapid test)

Somatic cell count (with device)

Determination of Enterobacter sakazakii (cronobacter spp.)

Staphylococcal enterotoxin (A, B, C, D, E) analysis (in all foods) (real time-PCR)

Enterobacter sakazakii (rapid test) (cronobacter spp.)

Staphylococcal enterotoxin analysis (single analysis)

Enterobacteriaceae count

Determination of Staphylococcus aureus (coagulase positive staphylococ)

Enterobacteriaceae count (rapid test)

Staphylococcus aureus count (rapid test) (coagulase positive staphylococ)

Fecal streptococcus (enterococcus) count

Sterility control (UHT milk, canned food for infants and young children)

Incubation (stability) (10 days)

Sterilization control (biochemical)

Incubation (stability) (15 days)

Determination of sulphide reducing anaerobic

Incubation (stability) (7 days)

Searching for thermotolerant campylobacter (rapid test)

Coliform (EMS) ISO method

Search for thermotolerant campylobacter (classical method)

Coliform determination (solid media)

Determination of commercial sterility (canned and canned products)

Coliform bacteria count (rapid test)

Determination of total number of specific microorganisms (in yogurt)

Coliform, fecal coliform, e. Determination of coli (EMS) (FDA BAM)

Determination of Vibrio cholerae

Mold count (with Howard slide)

Determination of Vibrio parahaemolyticus

Mold diagnosis

Vibrio parahaemolyticus (rapid test)

Mold and yeast count

Vibrio spp. Searching

Lactic acid bacteria count