Indicator Organisms in Meat

D. W. Schaffner, S. Smith-Simpson

Research output: Chapter in Book/Report/Conference proceedingChapter

1 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 languageEnglish (US)
Title of host publicationEncyclopedia of Meat Sciences
PublisherElsevier Inc.
Pages301-305
Number of pages5
ISBN (Electronic)9780123847317
ISBN (Print)9780123847348
DOIs
StatePublished - 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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