Educational guides on microbiological tests and principles for food safety, quality control, and lab learning. Content is simplified for learning and not a substitute for official procedures or regulations.
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…
Introduction Repeated microbiological failures in food processing facilities often occur despite regular cleaning and sanitation. One major cause is the formation of biofilms—complex microbial communities that attach to surfaces and resist removal. What Are Biofilms? Biofilms are clusters of microorganisms embedded in a self-produced protective matrix. They adhere to surfaces such as stainless steel, plastic,…
Indicator Organisms vs Foodborne Pathogens: How Food Microbiology Labs Interpret Safety Results Introduction Food microbiology testing is a cornerstone of food safety systems worldwide. However, many food business operators misunderstand why laboratories test for certain microorganisms and not others. A common question is why a product may “fail” due to high indicator organism counts even…
