Acceptable Total Plate Count (TPC) Limits in Milk, Water, and Other Food Products Food safety and public health rely heavily on understanding microbial quality in foods and water. Among the most fundamental indicators of hygiene and product safety is Total Plate Count (TPC) — a measure of the total number of viable bacteria present in…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Coliform testing is one of the most widely used microbiological methods in food safety laboratories. Coliforms are a group of Gram-negative, rod-shaped bacteria commonly found in the environment, soil, water, and intestines of warm-blooded animals. While most coliforms do not cause disease themselves, their…
Introduction Pseudomonas species are Gram-negative, rod-shaped bacteria commonly found in water, soil, air, and food processing environments. Although many Pseudomonas species are not primary human pathogens, they are major spoilage organisms and important indicators of hygiene and cold-chain integrity, especially in refrigerated foods. ISO 11059:2009 provides a horizontal method for the detection and enumeration of…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Yeasts and molds are fungal microorganisms commonly found in food, beverages, and the environment. While some yeasts are beneficial in fermentation (e.g., baking, brewing), undesirable yeasts and molds can cause spoilage, off-flavors, and foodborne illnesses. Some molds produce mycotoxins, which pose serious health risks….
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Listeria is a genus of Gram-positive bacteria, with Listeria monocytogenes being the most notable pathogen causing listeriosis — a serious foodborne illness. Listeriosis can be life-threatening, particularly for pregnant women, newborns, elderly individuals, and immunocompromised people. ISO 11290-2 — titled Microbiology of food and…
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 11, 2026 Introduction Enterobacteriaceae (EB) is a large family of Gram-negative bacteria that includes many important genera such as Escherichia, Salmonella, Shigella, and Klebsiella. While some members are harmless or part of normal gut flora, several are pathogenic or indicative of hygiene lapses in food and water….
Reviewed by: Darwin Benedict,BSc Biochem, MPH, Co-Editor. January 10, 2026 Introduction Staphylococcus aureus is a Gram-positive bacterium commonly found on human skin, mucous membranes, and in the environment. Certain strains can produce enterotoxins, leading to foodborne illnesses, commonly referred to as staphylococcal food poisoning. Contaminated food, improper handling, or inadequate hygiene practices can lead to…
Introduction Escherichia coli (E. coli) is a species of bacteria commonly found in the intestines of humans and warm‑blooded animals. While most strains are harmless, some can cause serious foodborne illness. E. coli is also a key indicator organism for fecal contamination and hygiene in food and water. The ISO 7251 method — titled Microbiology…
Introduction Total Plate Count (TPC) is one of the most fundamental microbiological tests in food safety. It estimates the number of viable bacteria in a food sample and is widely used as a general indicator of food hygiene, processing effectiveness, and shelf‑life quality. This guide simplifies the TPC method based on ISO 4833‑1:2013 — a…
Introduction Food microbiology testing follows a structured scientific process to ensure accuracy, reliability, and regulatory compliance. Understanding this process helps food businesses trust laboratory results and take effective corrective actions. Importance of Proper Sampling Representative sampling is critical. Poor sampling can lead to false negatives and unreliable results. Sample Preparation and Enrichment Enrichment allows injured…
