Indicator Organisms in Meat

D. W. Schaffner; S. Smith-Simpson

doi:10.1016/B978-0-12-384731-7.00068-4

Indicator Organisms in Meat

D. W. Schaffner, S. Smith-Simpson

School of Environmental and Biological Sciences, Food Science

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Scopus citations

Abstract

Routine examination of meats for the potential presence of pathogens is impractical, yet regular testing for selected pathogens may be necessary in certain circumstances. Difficulties in detecting low concentrations of unevenly distributed pathogens in food samples have prompted the use of 'indicator microorganisms.' The presence of such an organism 'indicates' the possibility that a pathogen may be present in a given food sample (or related sample) below the limit of detection. Controversy still exists over the degree to which the presence of various indicator organisms actually indicates the presence of enteric pathogens.

Original language	English (US)
Title of host publication	Encyclopedia of Meat Sciences
Publisher	Elsevier Inc.
Pages	301-305
Number of pages	5
ISBN (Electronic)	9780123847317
ISBN (Print)	9780123847348
DOIs	https://doi.org/10.1016/B978-0-12-384731-7.00068-4
State	Published - Jan 1 2014

All Science Journal Classification (ASJC) codes

Engineering(all)

Keywords

Aeromonas
Clostridium
Coliforms
Coliphage
Enterobacteriaceae
Escherichia coli
Fecal coliforms
HACCP
Indicator organisms
Most probable number
Natural microflora
Salmonella
Sanitation
Shellfish
Streptococci

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10.1016/B978-0-12-384731-7.00068-4

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title = "Indicator Organisms in Meat",

abstract = "Routine examination of meats for the potential presence of pathogens is impractical, yet regular testing for selected pathogens may be necessary in certain circumstances. Difficulties in detecting low concentrations of unevenly distributed pathogens in food samples have prompted the use of 'indicator microorganisms.' The presence of such an organism 'indicates' the possibility that a pathogen may be present in a given food sample (or related sample) below the limit of detection. Controversy still exists over the degree to which the presence of various indicator organisms actually indicates the presence of enteric pathogens.",

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AB - Routine examination of meats for the potential presence of pathogens is impractical, yet regular testing for selected pathogens may be necessary in certain circumstances. Difficulties in detecting low concentrations of unevenly distributed pathogens in food samples have prompted the use of 'indicator microorganisms.' The presence of such an organism 'indicates' the possibility that a pathogen may be present in a given food sample (or related sample) below the limit of detection. Controversy still exists over the degree to which the presence of various indicator organisms actually indicates the presence of enteric pathogens.

KW - Aeromonas

KW - Clostridium

KW - Coliforms

KW - Coliphage

KW - Enterobacteriaceae

KW - Escherichia coli

KW - Fecal coliforms

KW - HACCP

KW - Indicator organisms

KW - Most probable number

KW - Natural microflora

KW - Salmonella

KW - Sanitation

KW - Shellfish

KW - Streptococci

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SN - 9780123847348

SP - 301

EP - 305

BT - Encyclopedia of Meat Sciences

PB - Elsevier Inc.

ER -

Indicator Organisms in Meat

Abstract

All Science Journal Classification (ASJC) codes

Keywords

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