Increasing emphasis on a total quality approach in food production, HACCP plans and Risk Assessment procedures enhance the role that quality indicators such as Total Viable Count, Coliforms, Escherichia coli and Enterobacteriaceae have in monitoring the hygienic and commercial quality of food.
Enterobacteriaceae enumeration is the key hygiene parameter in the latest European regulation on microbiological criteria for food, EC 2073/2005. The Enterobacteriaceae family includes important food spoilage agents and certain intestinal pathogens such as Salmonella spp., Shigella spp…
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