Indicator Organisms

Aerobic Plate Count (APC) is used as an indicator of bacterial populations on a

sample.
Sample dilutions are prepared and pipetted into sterile petri dishes. Plate count
agar is then poured and mixed well with sample's dilutions. ... The Anaerobic
Plate Count is used as an indicator of the level of bacteria in a food product.
Anaerobes are defined as organisms that can live in the absence of oxygen.
Coliform bacteria are a commonly used indicator of sanitary quality of foods and
water. They are defined as rod-shaped Gram-negative non-spore forming and
motile or non-motile bacteria, which can ferment lactose with the production of
acid and gas. They are universally present in large numbers in the feces of warmblooded animals. hey are easy to culture, and their presence is used to indicate
that other pathogenic organisms of fecal origin may be present. Such pathogens
include disease-causing bacteria, viruses, or protozoa and many multicellular
parasites. Coliform procedures are performed in aerobic or anaerobic conditions.
Typical genera include:[2]
Citrobacter
Enterobacter
Hafnia
Klebsiella
Escherichia- Rod shaped, ability to ferment lactose. With EMB, positive for
E.coli, it turns metallic green on dark purple media. Usually from fecal
contamination origin, and usually. Infection symptoms and signs include
bloody diarrhea, stomach cramps, vomiting and occasionally, fever. The
bacteria can also cause pneumonia, other respiratory illnesses and urinary tract
infections.[
'Commercial sterility' is a term commonly used in the canning industry
meaning the condition achieved by the application of heat sufficient to render
the processed product free from viable microorganisms (including those of
known public health significance), capable of growing in the food under
normal non-refrigerated.
E.coli: is a gram-negative, facultatively anaerobic, rod-shaped bacterium of
the genus Escherichia that is commonly found in the lower intestine of warmblooded organisms.
Two species of Bacillus comprise the flat sour spore group. These are
Bacillus coagulans (Bacillus thermoacidurans) and Bacillus
stearothermophilus. These bacteria are thermophilic aerobic spore formers
and are found in acidic food products such as canned tomato and dairy
products. If the conditions are favorable these organisms may germinate and
lead to food spoilage.
Lactobacillus is a genus of Gram-positive, facultative anaerobic or
microaerophilic, rod-shaped, non-spore-forming bacteria.[1] They are a major
part of the lactic acid bacteria group.

yeasts and molds cause various degrees of deterioration and decomposition of

foods. They can invade and grow on virtually any type of food at any time;
they invade crops such as grains, nuts, beans, and fruits in fields before
harvesting and during storage.

PATHOGENS:
Aeromonas hydrophila-Gram-negative, rod-shaped bacterium mainly found in areas with
a warm climate. This bacterium can be found in fresh or brackish water. Can digest
hemoglobin and gelatin.
B. Cereus- Bacillus cereus bacteria are large spore forming, Gram-positive rod-shaped,
facultative anaerobes. Found in soil and in food.
Campylobacter- The bacterium's main reservoir is poultry. Campylobacter generally
appear curved or comma-shaped, and are able to move via unipolar or bipolar flagella.
They generally survive in environments with low oxygen. They are positive by the
oxidase test and catalase test. Campylobacter are nonfermentative.[1] Campylobacter is a
genus of Gram-negative bacteria. Most Campylobacter species can cause disease and can
infect humans and other animals.
E. coli O157:H7s (FOODBORNE PATHOGEN) ability to induce injury in
humans is a result of its ability to produce numerous virulence factors,
most notably Shiga toxin (Stx), which is one of the most potent toxins.
Listeria monocytogenes is a Gram-positive bacterium, in the division Firmicutes,
named after Joseph Lister. Its ability to grow at temperatures as low as 0 C
permits multiplication at typical refrigeration temperatures, greatly increasing its
ability to evade control in human foodstuffs. Motile via flagella at 30 C and
below, but usually not at 37 C,[4] L. monocytogenes can instead move within
eukaryotic cells by explosive polymerization of actin filaments (known as comet
tails or actin rockets). Brie, Camembert, feta, and queso blanco fresco, may
contaminated and cause meningitis in newborns.
Salmonella- Salmonella are gram negative, facultative anaerobic, rod
shaped bacteria. Many Salmonella species are motile via flagella.
Salmonella can cause two types of disease in humans, salmonellosis
and a typhoid-like fever. Salmonellosis is caused by various strains of
Salmonella and the typhoid-like fever is caused by S. typhi.
Salmonella can be found in many animals, but is especially prominent
in poultry and swine. Environmental sources include water, soil,
insects, animal feces, and kitchen or factory surfaces. Foods usually
associated with disease are raw poultry, raw pork, eggs, unpasteurized milk or other dairy products, fish, shrimp, frog legs, yeast,
and many others. (GOOD HYGIENE, COOK FOOD THROUGHLY, AND

WASH HANDS)
Shiga toxin-producing E. coli (STEC) including E. coli O157:H7
E. coli are bacteria that normally live in the intestines of humans and animals.
Many strains of E. coli bacteria exist, and most of them are harmless or
beneficial. Infection with Shiga toxin-producing E. coli (STEC) can occur

through consumption of: undercooked ground beef and other beef

products; unpasteurized milk, cheese, and juice; contaminated raw
fruits, vegetables, and herbs; water contaminated with animal feces, or
by direct contact with farm animals or their environment. Ready-to-eat
foods can also be contaminated with STEC through contact with raw
beef or raw beef juices in the kitchen. Large multi-state outbreaks
involving commercially distributed food products including beef,
produce, and cheese have occurred in recent years.
Person-to-person transmission of E. coli can occur through the fecaloral route, including transmission within households, childcare centers,
and long-term care facilities. Transmission is facilitated by inadequate
hand washing after a bowel movement and contamination of objects in
the environment.
Staphylococcus aureus stains, Gram positive and is non-moving
small round shaped or non-motile cocci. It is found in grape-like
(staphylo-) clusters.that is a member of the Firmicutes, and is frequently
found in the nose, respiratory tract, and on the skin. It is often positive for
catalase and nitrate reduction. Staphylococcus aureus is commonly known
because of MRSA (methicillin-resistant Staphylococcus aureus) which is
an epidemic in the medical world because of its antibiotic resistance.

Yersinia- Yersinia species are Gram-negative, rod-shaped bacteria, a few

micrometers long and fractions of a micrometer in diameter, and are
facultative anaerobes. An infection caused most often by eating

raw or undercooked pork contaminated with Yersinia

enterocolitica bacteria.
TOXINS
Aflatoxins are poisonous and cancer-causing chemicals that are
produced by certain molds (Aspergillus flavus and Aspergillus parasiticus)
which grow in soil, decaying vegetation, hay, and grains.

Bacillus foodborne illnesses occur due to survival of the bacterial

endospores when food is improperly cooked. Cooked rice, infant milk and
milk
Mycotoxins: toxic secondary metabolite produced by organisms of the

fungus kingdom, commonly known as molds. Ie,,,alfatoxin.such as

cotton, peanuts, spices, pistachios, and maize.[8][9]

Molecular Strain Typing- Strain typing is an integral part of

epidemiological investigations of nosocomial infections (in the
hospital).

Molecular Department at Certified

Laboratories of the Midwest:
The molecular strain typing system utilized at our Midwest
laboratory provides our clients with a more powerful degree of
differentiation than traditional serological methodology. We
couple our molecular capabilities with an automated biochemical
identification system to characterize unknown organisms down to
species with a high-capacity cryofreezer that is used to provide a
centralized storage receptacle for the Certified Laboratories
Culture Collection. In sum, this collection of technologies will allow
Certified to offer its clients a more complete solution to their
environmental monitoring programs, food spoilage, pathogen
investigations and as a final assessment in potential sampling
cross-contamination investigations.
Certified Laboratories also leverages its unique and robust
assortment of industry expertise and instrumentation to provide
a comprehensive list of investigatory services which include
Organism Identification, Molecular Strain Typing, Spoilage
Organism Investigation, Product and Method Validation, and
Environmental Contamination Investigations. The center of

excellence for its molecular microbiology program is located at

the Midwest facility and the center of excellence for process
validation is at the Food Safety Center in Northern California.
We have a challenging and rewarding opportunity for a self-motivated
Microbiology Laboratory Technician who is committed to achieving the highest
level of food safety and quality through efficient and accurate food microbiology
preparation and analysis. This key role will work with a group of analysts and
technicians to ensure quality data, timely results, and compliance to ISO 17025
and FDA standards. Ideal candidate will be capable of working the late shift
(4:00PM to close), one weekend day, and flexible or long hours due to special
projects.
Essential Functions
Aseptically performs sampling, plating, and testing of product daily assigned by
Management such as; E.coli 0157 and 24 hour Salmonella testing.
Prepare, review, and report results of microbiological analyses.
Proactively maintain and document records in accordance with established
procedures.
Ensure sample turnaround time goals as well as other key performance
indicators are met or exceeded; this includes, but not limited to sample
preparation for sample analysis, data review and reduction, and providing data
interpretations and opinion.
Quantitative and qualitative analysis of food and timely reporting of test results.
Identify and communicate results that require further investigation or discussion
with Department Manager/Supervisor.
Assist in maintaining quality system records to comply with all accrediting
agencies; including documentation of temperatures and maintenance of
equipment/instruments.
Works effectively with other departments.
Qualifications/Requirements
BS degree required preferably in Biology/Microbiology or related sciences.
Must be able to work the late shift (4:00 PM to close) and one weekend day.
Experience with aseptic technique, food microbiology, or other culture-based
microbiology lab experience is desirable.
Strong relevant qualitative and quantitative skills.
Excellent attention to detail, high-level organizational skills, and the ability to
multitask.
Must possess strong communication skills (verbal/written) to document test
results and exchange test information with supervisors and other departments.
Strong manual dexterity and ability to distinguish colors.
Excellent computer skills required; knowledge of LabWare LIMS (Laboratory
Information Management System) desirable.
Certified Laboratories, Inc. is a nationally recognized laboratory. We are one of
the largest, private, independent laboratories in the nation and are located in

New York, Illinois, and California. Each of our laboratories has its own area of
expertise and is acknowledged as a leader in the field of food safety and
analysis. We invite you to join our progressive organization by applying
at http://certified-laboratories.com/.
Certified Laboratories, Inc. is an equal opportunity employer M/F/D/V.