Fundamental Food Microbiology, Third Edition - Fuad Fathir

438 FUNDAMENTAL FOOD MICROBIOLOGY
(�10 4 /g or /ml) and low numbers (£10 1 /g or /ml) in a raw food, in a pasteurized
food, and in a ready-to-eat food?
5. Why are fecal coliforms considered a better indicator of enteric pathogens than
are coliforms?
6. What are the advantages and disadvantages of using Esc. coli as an indicator of
enteric pathogens in food? "An indicator should be present when an enteric
pathogen is present in a food.” Why might this statement not be valid for Esc.
coli as an indicator?
7. List the conditions under which coliforms, fecal coliforms, and Esc. coli have
questionable values as indicators of enteric pathogens.
8. What are the justifications of using the Enterobacteriaceae family as indicators?
What are the disadvantages of using this group as an indicator of enteric pathogens?
9. List some characteristics of enterococci that put them in an advantageous position
over coliforms as indicators of enteric pathogens. What are the disadvantages of
using enterococci as indicators?
10. Oyster harvesting water beds in rivers is often closed because of high levels of
indicator bacteria. Explain the advantages and disadvantages of using fecal
coliforms and enterococci as sanitary indicators in water samples, mud, and oyster
meat.