Lab 3 Determination of Aerobic colony count in

Lab 3: Determination of Aerobic colony count in Foods

ENUMERATION OF MICROORGANISMS IN FOOD Determination of Aerobic colony count in Foods v Application • This method is applicable to the enumeration of viable aerobic bacteria (psychrophilic, mesophilic and/or thermophilic bacteria) in foods.

Principle v The Aerobic Colony Count (ACC) estimates the number of viable aerobic bacteria per g or m. L of product. v A portion of the product is mixed with a specified agar medium and incubated under specific conditions of time and temperature. v It is assumed that each viable aerobic bacterium will multiply under these conditions and give rise to a visible colony which can be counted. q Psychrophilic bacteria: an organism which grows optimally at or below 15 o. C, which has an upper limit for growth at ca. 20 o. C, and which has a lower limit of growth of 0 o. C or lower. q Mesophilic bacteria: an organism whose optimum growth temperature lies within a range generally accepted as ca. 20 - 45 o. C. q Thermophilic bacteria: an organism whose optimum growth temperature is > 45 o. C.

Materials and special equipment ü The following media and reagents (1 -4) are commercially available and are to be prepared and sterilized according to the manufacturer's instructions. 1. Plate count agar (PC) 2. Peptone water diluent (0. 1%)(PW) 3. 2% sodium citrate (tempered to 450 C) (for cheese samples only) 4. Sodium 2, 3, 5 triphenyltetrazolium chloride (0. 1%) (optional) 5. 1 N HCl and 1 N Na. OH. 6. p. H meter or paper capable of distinguishing to 0. 3 to 0. 5 p. H units within a range of 5. 0 to 8. 0. 7. Stomacher, blender or equivalent. 8. Incubator capable of maintaining the growth temperature required for the specific type of aerobic bacteria being enumerated (i. e. for psychrophilic bacteria: 15 -20 o. C, for mesophilic bacteria: 30 -35 o. C, and for thermophilic bacteria: 55 o. C) and 45 o. C water bath. 9. Colony counting device (optional).

Materials and special equipment HCl p. H meter Na. OH Colony counting device Stomacher

Procedure § § Determine which type of aerobic bacteria are being enumerated. Analyze each sample unit individually. § The test shall be carried out in accordance with the following instructions : v Handling of Sample Units 1. During storage and transport, the following shall apply: with the exception of shelf- stable products, keep the sample units refrigerated (0 -5 o. C). • Sample units of frozen products shall be kept frozen. 2. Thaw frozen samples in a refrigerator or under time and temperature conditions which prevent microbial growth or death. 3. Analyze sample units as soon as possible after receipt in the laboratory.

Procedure v Preparation of Media 1. Prepare plate count agar and dispense in appropriate quantities. Sterilize. 2. Temper prepared melted agar in a water bath to 45 o. C ensuring that the water level is 1 cm above the level of the medium in the bottles. 3. Clean surface of working area with a suitable disinfectant. 4. Clearly mark the duplicate Petri plates.

Procedure v Preparation of Dilutions 1. Prepare sterile 0. 1% peptone water diluent. 2. To ensure a truly representative analytical unit, agitate liquid or free flowing materials until the contents are homogeneous. • If the sample unit is a solid, obtain the analytical unit by taking a portion from several locations within the sample unit. 3. Prepare a 1: 10 dilution of the food by aseptically blending 25 g or m. L (the analytical unit) into 225 m. L of the required diluent, as indicated in Table I. • If a sample size other than 25 g or m. L is used, maintain the 1: 10 sample to dilution ratio, such as 11 (10) g or m. L into 99 (90) m. L. NOTE: Volume in brackets indicates alternate procedure for marking dilutions.

Procedure

Procedure 4. If a homogeneous suspension is to be obtained by blending, the blending time should not exceed 2. 5 min in order to prevent over-heating. • With foods that tend to foam, use blender at low speed, and remove an aliquot from below the liquid/foam interface. I • f a homogeneous suspension is to be obtained by shaking, shake the dilution bottles 25 times through a 30 cm arc in approximately 7 sec. 5. In some instances it may be advantageous to prepare the initial dilution on a percent basis to obtain a more accurate test material weight than is attained by the dilution ratio method; i. e. , a 10% solution (suspension) is represented by 10 g (m. L) per 100 g (m. L) of solution (suspension), whereas a 1: 10 dilution is based on 10 g (m. L) of product (solute) plus 90 g (m. L) of diluent (solvent).

Procedure 6. Check the p. H of the food suspension. If the p. H is outside the range of 5. 57. 6, adjust the p. H to 7. 0 with sterile Na. OH or HCl. 7. Prepare succeeding decimal dilutions as required, using a separate sterile pipette for making each transfer. 8. Shake all dilutions immediately prior to making transfers to ensure uniform distribution of the microorganisms present.

Procedure v Plating 1. Agitate each dilution bottle to re-suspend material that may have settled out during preparation. 2. Pipette 1 m. L or 0. 1 m. L of the required dilutions to appropriately marked duplicate Petri plates. 3. In the case of products that tend to adhere to the bottom of the plates, add the inoculum to 1. 0 m. L of sterile diluent previously placed in the Petri plate. 4. Pour 12 -15 m. L of tempered agar into each plate, and mix by rotating and tilting. Allow to solidify. • Plates should be poured not more than 15 min after preparation of dilutions.

Procedure v Incubation • Incubate plates in the inverted position for 48 h ± 4 h. • Incubation temperature is dependent on the growth temperature requirements of the target organisms (for psychrophilic bacteria: 15 - 20 o. C, for mesophilic bacteria: 30 - 35 o. C, and for thermophilic bacteria: 55 o. C). • The plates used to enumerate psychrophilic and thermophilic bacteria may be incubated up to 5 days. • Other combinations of time and temperature may be used, if the lab has verified their suitability. • Avoid crowding or excessive stacking of plates to permit rapid equilibration of plates with incubator temperature.

Procedure v Counting Colonies 1. Count colonies promptly after the incubation period. 2. If possible, select plates with 20 -200 colonies (including pinpoint colonies). • If counts do not fall within this range select plates that fall nearest to the 20 -200 range. 3. If plates contain colonies which spread, select a representative portion of the plates free from spreaders, if possible, and count the colonies in this area. • The total count of the entire plate is estimated by multiplying the count for the representative area counted by the reciprocal of the fraction of the plate counted; e. g. , 30 colonies counted on 1/4 of area of the plate; count for the whole plate: 30 x 4 = 120 colonies.

Procedure v Differentiation of Colonies from Interfering Particles 1. Food particles such as meat, milk powder, etc. , often interfere with the enumeration of the plates. • This can be eliminated by making one extra plate of each dilution containing interfering particles and holding it under refrigeration as a control for comparison during counting. 2. Alternatively, after incubation flood plates with 2 m. L of 0. 1% 2, 3, 5, triphenyl-tetrazolium chloride. • Gently rock plates from side to cover the entire area with solution. • Pour off excessive solution and allow the plates to remain at room temperature for 3 hrs. in an inverted position. • The bacteria reduce the indicator to a formazan which colors the colonies red and aids in distinguishing the food particles. • Colonies cannot be picked for isolation after this method has been used.

Procedure v Recording Results 1. Calculate the average count (arithmetic mean) of the duplicate plates. 2. When reporting results (Table II)round-off the counts to two significant figures and record only the first two left hand digits; (e. g. , record 2, 850 as 2, 900). 3. If the lowest dilution plated shows no colonies, the recorded value will be • set of. the lowest average obtainable with given volume plated onto a given replicate plates preceded by a "less than"(<) sign,

Recording Results v e. g. , for one milliliter and a set of duplicate plates (1 m. L/plate) the value is < 0. 5. • The lowest possible average with one colony on one of the two duplicate plates is: 1+0/2= 0. 5 • This value is for a 10^o dilution (Dilution Factor = 1). • For other dilutions, the numerical value of 0. 5 must be multiplied by the reciprocal of the dilution; i. e. , the Dilution Factor, 1/10^-1 = 10 4. To compute the Aerobic Colony Count (ACC), use the formula: N = A x D, where N is the number of colonies per g (m. L) of product, A is the average count per plate, and D is the respective dilution factor.

Table 1 Type of Food Preparation* Treatment Liquids: milk, water etc. pipette directly into Petri dishes and/or into peptone water diluent Shake viscous lipids weigh into peptone water diluent Shake Water Solids soluble weigh into peptone water diluent Shake powder, meats weigh into peptone water diluent Stomach or Blend powder, meats weigh into previously warmed (45 o. C) 2% sodium citrate(Na 3 C 6 H 5 O 7. 2 H 2 O) Stomach or Blend Spices weigh into diluent Shellfish weigh into peptone water diluent Solids: Shake Stomach or Blend Note/ *Sample may be weighed into a stomacher or blender jar with the diluent added prior to mixing.

Table 2: Examples for Recording Results Examples of the average number of colonies Dilution Report as no. of bacteria per g (m. L) Counts between 20 -200, e. g. , 144 1: 1000 140, 000 Counts higher than 200, e. g. , 440 Highest dilution 1: 1000 440, 000 E counts lower than 20, e. g. , 15 Lowest dilution 1: 1000 15, 000 E No count 0 Lowest dilution 1: 1000 <500

END OF LECTURE