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How do you measure microbiological activity in food?

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Microbiological activity in food refers to the growth and metabolism of microorganisms, such as bacteria, yeasts, molds, and viruses, that can affect the quality, safety, and shelf life of food products. Measuring microbiological activity in food is important for food manufacturers, processors, and regulators to ensure food safety and compliance with standards and regulations. In this article, you will learn about some of the methods and techniques used to measure microbiological activity in food, and how they can help you monitor and control the microbial quality of your food products.

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1 Sampling and preparation

Before you can measure microbiological activity in food, you need to collect and prepare representative samples of the food product. Sampling is the process of selecting a portion of the food product that reflects the average or worst-case scenario of microbiological activity. Preparation is the process of preparing the sample for analysis, such as homogenizing, diluting, or enriching the sample to facilitate the detection and enumeration of microorganisms. Sampling and preparation methods vary depending on the type, size, and composition of the food product, and the microbiological criteria and objectives of the analysis.

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Marcus Washington, MS, MBA, PCQI

Food Safety Expert ?????? | Reducing Risk & Enhancing Sanitation for Food Processors | Key Account Manager at Diversey
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In sampling animal feed, we follow a systematic approach. We start by selecting various representative samples from different parts of the feed batch or lot. These samples are collected at random intervals to ensure a comprehensive representation. Care is taken to avoid contamination during collection. Once gathered, the samples are combined and thoroughly mixed to create a composite sample, which represents the entire batch. This composite sample is then used for further analysis, ensuring that we accurately assess the nutritional quality and safety of the entire feed batch. Sampling is a critical step in quality assurance to maintain animal health and performance.

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2 Culture-based methods

Culture-based methods are the traditional and most widely used methods to measure microbiological activity in food. They involve inoculating the food sample onto a solid or liquid medium that supports the growth of microorganisms, and incubating the medium under specific conditions of temperature, time, and atmosphere. The microbiological activity is then measured by counting the number of colonies (colony forming units or CFUs) on the solid medium, or by measuring the turbidity (optical density or OD) of the liquid medium. Culture-based methods can also be used to identify and characterize the microorganisms present in the food sample by using selective, differential, or biochemical media, or by performing additional tests such as Gram staining, microscopy, or biochemical assays.

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3 Molecular-based methods

Molecular-based methods are the newer and more advanced methods to measure microbiological activity in food. They involve extracting and amplifying the nucleic acids (DNA or RNA) of the microorganisms present in the food sample, and detecting and quantifying them by using specific probes, primers, or markers. Molecular-based methods can also be used to identify and characterize the microorganisms present in the food sample by using techniques such as polymerase chain reaction (PCR), real-time PCR, DNA microarrays, or sequencing. Molecular-based methods are faster, more sensitive, and more specific than culture-based methods, but they require more sophisticated equipment and expertise, and they may not reflect the viability or activity of the microorganisms.

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Marcus Washington, MS, MBA, PCQI

Food Safety Expert ?????? | Reducing Risk & Enhancing Sanitation for Food Processors | Key Account Manager at Diversey
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In testing for Salmonella in pet food, we employ molecular methods to enhance accuracy and speed. We start by extracting DNA from the pet food sample. Then, we use Polymerase Chain Reaction (PCR) to amplify and detect specific Salmonella DNA sequences. This method is highly sensitive and can identify even trace amounts of the bacterium. It's faster and more precise than traditional culture-based methods, allowing us to promptly confirm Salmonella presence in pet food. This ensures the safety of pets and consumers by enabling quick actions to address contamination issues.

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4 Physicochemical methods

Physicochemical methods are the indirect and complementary methods to measure microbiological activity in food. They involve measuring the physical or chemical changes in the food product that are caused by the growth and metabolism of microorganisms, such as pH, acidity, water activity, redox potential, gas production, or biogenic amines. Physicochemical methods are simple, rapid, and inexpensive, but they are not specific to microorganisms, and they may be influenced by other factors such as temperature, moisture, or oxygen. Physicochemical methods can be used to monitor the microbiological activity in food during storage, processing, or distribution, or to evaluate the effectiveness of preservation methods such as heating, cooling, or packaging.

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5 Biosensor methods

Biosensor methods are the emerging and innovative methods to measure microbiological activity in food. They involve using a biological element, such as an enzyme, an antibody, or a receptor, that interacts with the microorganisms or their products in the food sample, and a transducer element, such as an optical, electrical, or mechanical device, that converts the interaction into a measurable signal. Biosensor methods are fast, sensitive, and selective, but they are still in development and validation stages, and they may have limitations such as stability, reproducibility, or interference. Biosensor methods can be used to measure microbiological activity in food in real time, in situ, or on site, or to integrate with smart packaging or internet of things (IoT) systems.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Zahra Mohammad, Ph.D., PCQI, PSA,

Food Safety Expert @ University of Houston | PhD. in Food Science
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I encourages similar information be published in Linden. Immunological tests is another method for the identification of microorganisms are based on the reaction between antibodies and antigens, such as enzyme-linked immunosorbent assay (ELISA), lateral flow immunoassay, enzyme-linked fluorescent assay (ELFA), and immune-magnetic separation (IMS). ELISA and lateral flow devices (LFD) are widely used to detect pathogens and their toxins. In general, pairing immunological tests with other technologies, such as molecular methods have been successfully used to reduce the detection limit and the processing time to obtain highly specific and sensitive results.

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How do you measure microbiological activity in food?

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2

3

4

5

6

1 Sampling and preparation

2 Culture-based methods

3 Molecular-based methods

4 Physicochemical methods

5 Biosensor methods

6 Here’s what else to consider

Food Science

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How do you measure microbiological activity in food?

1

2

3

4

5

6

1 Sampling and preparation

2 Culture-based methods

3 Molecular-based methods

4 Physicochemical methods

5 Biosensor methods

6 Here’s what else to consider

Food Science

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