Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDICATORS OF BACTERIAL PATHOGENS 437
suitability of several bacterial groups has been considered and this aspect has been
discussed in this chapter. It is apparent that selection of a suitable indicator and its
level may change with food types and for raw, processed, and ready-to-eat food.
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REFERENCES
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QUESTIONS
1. Discuss the need of using indicator bacteria for enteric pathogens in food.
2. List with brief explanations six criteria that should be considered in selecting an
indicator of enteric pathogens.
3. Which foodborne pathogens are generally not considered enteric? Why? What
could be done to determine their possible presence in a food?
4. What are some similarities and differences in characteristics between coliforms
and fecal coliforms? What is the significance of their presence in high numbers