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Description:
Results from tests that may be applied to water to detect coli -aerogenes organisms as possible indicators of faecal contamination possess far less significance when applied to raw foods. In the examination of foodstuffs, detection of a more defined group of organisms, the Enterobacteriaceae, that ferment glucose to produce acid and/or gas has been recommended1,2. In addition to coliforms this group includes salmonellae and shigellae, which do not ferment lactose, and enterotoxigenic Escherichia coli. It also contains organisms, such as Klebsiella and Citrobacter, which are more resistant to heat than coliforms and are therefore better indicators of failure of processes that use minimal heat.
The difficulties of measuring the total Enterobacteriaceae content of foodstuffs have been studied by Mossel et al.3, who showed that the addition of glucose to an existing medium for the detection of coliforms improves the performance
Specification:
250g