Evaluating soil spore-forming bacteria to prevent food contamination


Laurențiu Adrian Urucu, Ionel Popescu-Mitroi, Radu Dana Gina

Volume 27, Issue 3;
Pages: 323-325; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Assessing the microbial load of endospore-forming bacteria on the soil surface of the “Aurel Vlaicu” University’s campus was performed to evaluate the risk of contamination with heat-resistant bacteria, for food processed at technology laboratories and cafeterias. Endospore-forming bacteria ubiquitous in soil, conveyed by air currents, are able to withstand food processing, becoming a major problem for food quality and consumer safety. Extracts obtained from samples of surface soil were subjected to thermal treatment at 80⁰C for 20 minutes. Two different methods, the standard plate count (SPC) and the quick turbidimetric measurement, were used for the evaluation of endospore-forming bacteria. SPC results (3 log CFU/g) were much lower than turbidimetric method results (5 log CFU/g), because SPC method being more specific,  measures only viable cells able to grow on aerobic conditions, whereas turbidimetric method takes into account the whole bacterial biomass (both viable and nonviable). The obtained results are in line with those published in other studies, suggesting that endospore-forming bacteria should be monitored and prevented to contaminate the processing line or to generate food quality and safety issues in the final product. 

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