Kmafanm something g no more. How the BGKP index and the total contamination of products are determined in the laboratory

Dynamic development of the economy food industry impossible without increasing the competitiveness of goods and services. The determining factor for consumers is the quality of products. Manufacturers must know and study the requirements for the quality of their products, be able to quantitatively and qualitatively analyze and evaluate their performance.

In the regulatory and technical documentation, controlled quality indicators are divided into 3 groups: organoleptic, physico-chemical and microbiological.

Microbiological research methods establish the degree of contamination of the product with microorganisms and make it possible to identify upcoming changes in the quality of the product, its spoilage.

QMAFAnM (number of mesophilic aerobic and facultative anaerobic microorganisms) is the most common test for microbial safety. This indicator is used everywhere to assess the quality of products, with the exception of those in the production of which special microbial cultures are used (for example, beer, kvass, dairy products and so on.). QMAFAnM includes various taxonomic groups of microorganisms – bacteria, yeasts, fungi. Their total strength testify to the sanitary and hygienic state of the product, the degree of its contamination with microflora.

Products containing a large number of bacteria, even non-pathogenic and not changing their organoleptic characteristics, cannot be considered complete. A significant content of viable bacterial cells in food products (with the exception of those in the production of which sourdough is used) indicates either an insufficiently effective heat treatment raw materials, or about poor washing of equipment, or about unsatisfactory storage conditions for the product. Increased bacterial contamination of the product also indicates its possible deterioration.

For the consumer QMAFAnM indicator characterizes the quality, freshness and safety of food products. At the same time, assessing the quality of a product only by this indicator has a number of disadvantages. Firstly, this is only a general, quantitative assessment of microorganisms, since the study does not take into account pathogenic, conditionally pathogenic, psychrophilic and thermophilic microorganisms. Secondly, the method is unacceptable for products containing technological and specific microflora.

The QMAFAnM indicator allows assessing the level of sanitary and hygienic conditions in the social sphere at work, it allows you to identify violations of the storage and transportation of the product.

The number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM). Determination of the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM or total microbial number, TMC) refers to the assessment of the number of a group of sanitary indicative microorganisms. QMAFAnM includes various taxonomic groups of microorganisms – bacteria, yeasts, molds. Their total number indicates the sanitary and hygienic state of the product, the degree of its contamination with microflora. Optimum temperature for the growth of QMAFAnM 35-37оС (under aerobic conditions); the temperature limit of their growth is within 20-45oC. Mesophilic microorganisms live in the body of warm-blooded animals, and also survive in soil, water, and air. The QMAFAnM indicator characterizes the total content of microorganisms in the product. His control is on everyone technological stages allows you to track how "clean" the raw material goes to production, how the degree of its "purity" changes after heat treatment and whether the product undergoes re-contamination after heat treatment, during packaging and storage. The QMAFAnM indicator is estimated by the number of mesophilic aerobic and facultative anaerobic microorganisms that have grown in the form of visible colonies on a dense nutrient medium after incubation at 37°C for 24-48 hours. Although the total number of QMAFAnM bacteria cannot directly indicate the presence or absence of pathogenic bacteria in food products, this indicator is quite widely used, for example, in the dairy industry. The indicator QMAFAnM (OMCH) characterizes the sanitary and hygienic regimes of production and storage conditions for dairy products. Products containing a large number of bacteria, even non-pathogenic and not changing their organoleptic characteristics, cannot be considered complete. A significant content of viable bacterial cells in food products (with the exception of those in the production of which sourdough is used) indicates either insufficiently effective heat treatment of raw materials, or poor equipment washing, or unsatisfactory storage conditions for the product. Increased bacterial contamination of the product also indicates its possible deterioration. This indicator is not examined for sour cream and products, cottage cheese and products, liquid sour milk, yogurt.

Determination of the total number of bacteria

Preparation of samples for research. Tenfold dilutions are prepared from milk and other dairy products (according to the generally accepted method). The number of dilutions for each type of product is prepared taking into account the most likely microbial contamination (Table 56).

Table 56

Note. To determine the total number of bacteria, one should choose those dilutions that, when sown on plates, grow at least 50 and no more than 300 colonies.

Sowing. 1 ml of each dilution is added to 2-3 sterile Petri dishes and 12-15 ml of nutrient agar, melted and cooled to 45°C, are poured. Cups are pre-labeled. Immediately after pouring, the contents of the cup are stirred (by slight rotational rocking) to evenly distribute the inoculated material. Crops are placed in a thermostat at 37 ° C for 48 hours.

At the end of the incubation period, the dishes are removed and the number of colonies is counted using a counter. The number of colonies grown on each plate is multiplied by the appropriate dilution. The results obtained for individual dishes are added, divided by the number of dishes and the arithmetic mean is obtained, which is an indicator of the total number of bacteria in 1 g (ml).

The relevant GOSTs regulate the quality of products, which is established according to acceptable indicators: the total number of microbes and coli-titer. An example for two types of products is presented in Table. 57.

Table 57. Indicators of the total number of bacteria and coli-titer in milk

Note. For other dairy products, there is also a GOST stipulating the permissible number of microbes in 1 ml (g) of the product. The letters A and B indicate the category of the product.

In fermented milk products (kefir, curdled milk, cottage cheese, sour cream, etc.) containing abundant specific microflora, the total number of bacteria is not determined, but the composition of the microflora is controlled. To do this, preparations are prepared from fermented milk products and stained with methylene blue. In the field of view of the drug should be only specific for this product microorganisms. For example, for curdled milk - lactic acid streptococci and sticks; for kefir - lactic acid streptococci and sticks, single yeast. Microscopy reveals spoilage microorganisms (molds and large amounts of yeast).

The number of mesophilic aerobic and facultative anaerobic microorganisms ( KMAFAnM) or total bacterial contamination is one of the main indicators of sanitary quality raw milk. It determines the ways of further processing of milk and affects its cost.
Sanitary-indicative microflora, by the amount of which one can indirectly judge the safety of products and the sanitary condition of the enterprise. A large number of QMAFAnM most often indicates violations sanitary regulations and technological mode of production, as well as the timing and temperature conditions of storage, transportation and sale of food products
The number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) is one of the main indicators of the sanitary state of meat. High bacterial contamination is a common cause of food poisoning in humans.
E. coli is an opportunistic bacterium (more than 100 species) that lives in the intestines of humans, animals and birds. They are highly resistant to adverse conditions and remain in water, soil, and on objects for a long time. They develop most intensively at a temperature of 37 ° C, but they can also multiply at room temperature. They die at +60 ° C in 15 minutes. Most types of E. coli are safe. However, some types of E. coli produce dangerous toxins during their life (mainly endotoxins), which can lead to poisoning. Children are most susceptible to this disease. early age, elderly and debilitated people. This disease occurs in the form of varying severity of enteritis, enterocolitis in combination with a syndrome of general intoxication.

BGKP Bacteria of the Escherichia coli group (Escherichia coli, Enterococcus, Proteus, Clostridium perfringens, thermophilic, Salmonella).
This group includes more than 100 species of microorganisms that live in the intestines of humans, animals and birds. They are highly resistant to adverse conditions and can be stored for a long time in water, soil, and on objects.
Food poisoning can be caused by a product with a very high contamination (content) of these bacteria or a product in which there are individual representatives of this group that are unsafe for humans. Basically, the presence of BGKP indicates the general sanitary condition of production, including the cleanliness of equipment.
On the other hand, the detection of CGB in the product may indicate incorrect storage conditions.
Thus, it can be said that 3 (three) market players are the culprit for the presence and / or growth of this microorganism - the manufacturer, the carrier and the seller. Who is more to blame and who is less is not important from the point of view of the consumer.

From the point of view of the Law "On Protection of Consumer Rights", the extreme party closest to the consumer will be the point of sale, i.e. salesman.
The detection of bacteria of the genus Escherichia in food, water, soil, and equipment indicates fresh fecal contamination, which is of great sanitary and epidemiological significance.
Bacteria of the Escherichia coli group are neutralized by conventional pasteurization methods (65 - 75 ° C). At 60 ° C, E. coli dies after 15 minutes.

yeast A group of unicellular fungi.
In the course of life, yeast metabolize food components, forming their own specific end products of metabolism. At the same time, the physical, chemical and, as a result, organoleptic properties of the products change - the product deteriorates. Yeast growths on foods are often visible to the naked eye as a surface coating (for example, on cheese or meat products) or manifest themselves by starting the fermentation process (in juices, syrups, and even in fairly liquid jams).
Yeast of the genus Zygosaccharomyces for a long time are one of the most important spoilage agents Food Industry. The fact that they can grow in the presence of high concentrations of sucrose, ethanol, acetic acid, benzoic acid and sulfur dioxide, which are the most important preservatives.
Some types of yeast are facultative and opportunistic pathogens, causing disease in people with weakened immune systems.
Yeasts of the genus Candida are components of the normal human microflora, however, when general weakening body injuries, burns, surgery, long-term use of antibiotics, early childhood and in old age, etc. Candida fungi can massively develop, causing a disease - candidiasis.
Cryptococcus neoformans causes cryptococcosis.
The genus Malassezia in violation of the immune system cause pitiriasis (variegated lichen), folliculitis and seborrheic dermatitis.

mold
fungi are the cause of pathological conditions organism, like an allergy, bronchial asthma, dermatitis.
Common fungal mold can cause serious illness and even death in immunocompromised people. In such patients, mold (more specifically, fungal spores) can cause pulmonary aspergillosis.
The most dangerous mold is the fungus Aspergillus, a constant companion not only of humans, but also of birds, animals, and plants. It can be found everywhere: in soil, ventilation systems, food

During the current period of 2013, the specialists of the Testing Center of the Rostov Reference Center of the Rosselkhoznadzor confirmed the exceeded value of QMAFAnM in 98 samples of products of animal origin.
QMAFAnM - the number of mesophilic aerobic and facultative anaerobic microorganisms or the total bacterial contamination. This is a criterion that allows you to identify at a temperature of 30 ° C for 48-72 hours all groups of microorganisms growing on certain media. These microorganisms are present always and everywhere (water, air, equipment surface).
This indicator characterizes the total content of microorganisms in the product, it is used everywhere to assess the quality of products, with the exception of those in the production of which special microbial cultures are used (for example, beer, kvass, fermented milk products, etc.). Its control at all technological stages makes it possible to trace how “clean” the raw material goes to production, how the degree of its “purity” changes after heat treatment, and whether the product undergoes re-contamination after heat treatment, during packaging and storage.
The value of the QMAFAnM indicator depends on many factors. The most important are the mode of heat treatment of the product, temperature regime during its transportation, storage and sale, product humidity and relative air humidity, presence of oxygen, acidity of the product, etc. An increase in QMAFAnM indicates the multiplication of microorganisms, which may include pathogens and microorganisms that cause spoilage of the product (for example, molds); a large number of QMAFAnM most often indicates violations of sanitary rules and the technological regime of production, as well as the timing and temperature regimes of storage, transportation and sale of food products.
For the consumer, the QMAFAnM indicator characterizes the quality, freshness and safety of food products. At the same time, assessing the quality of a product only by this indicator has a number of disadvantages. Firstly, this is only a general, quantitative assessment of microorganisms, since the study does not take into account pathogenic, conditionally pathogenic, psychrophilic and thermophilic microorganisms. Secondly, the method is unacceptable for products containing technological and specific microflora.
High levels of QMAFAnM in foods can cause food poisoning with signs of diarrhea, gastroenteritis. The most susceptible to this disease are young children, the elderly and debilitated people.

How can you protect yourself and your loved ones?
It is very dangerous to buy food in the so-called spontaneous markets, on the street with your hands. Loved by us ready-made salads, which include sausage, mushrooms, cheese and eggs, deteriorate very quickly. Less than half an hour out of the refrigerator is enough for such a product to turn sour and become life-threatening. Cheeses, kefir, yoghurts, sour cream and other dairy derivatives spoil especially quickly in the heat. It is worth checking not only the release date, but also the tightness of the packaging. Therefore, visit the large city markets, specially equipped for trade. There must be a refrigerator in the outlet, it is impossible for perishable goods to lie on the counter. For all products, the seller is obliged to provide quality certificates, veterinary certificates and conclusions, as well as his own medical book. Buy groceries from major stores. In them, the quality of the product is checked hourly, managers and the head of the store check each batch of goods that have arrived.
Unfortunately, to foresee all the cases when you will be sold poor quality product, difficult, but if we take seriously what we eat, most problems can really be avoided.

Hence the conclusion - you need to be able to choose, store and use products correctly!

Number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM)

Determination of the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM or total microbial number, TMC) refers to the assessment of the number of a group of sanitary indicative microorganisms. The composition of QMAFAnM includes various taxonomic groups of microorganisms - bacteria, yeasts, mold fungi. Their total number indicates the sanitary and hygienic state of the product, the degree of its contamination with microflora. Optimum temperature for QMAFAnM growth is 35-37 o C (under aerobic conditions); the temperature limit of their growth is within 20-45 ° C. Mesophilic microorganisms live in the body of warm-blooded animals, and also survive in soil, water, and air.

The QMAFAnM indicator characterizes the total content of microorganisms in the product. Its control at all technological stages makes it possible to trace how “clean” the raw material goes to production, how the degree of its “purity” changes after heat treatment, and whether the product undergoes re-contamination after heat treatment, during packaging and storage. The QMAFAnM indicator is estimated by the number of mesophilic aerobic and facultative anaerobic microorganisms that have grown in the form of visible colonies on a dense nutrient medium after incubation at 37 ° C for 24-48 hours.

QMAFAnM is the most widely used microbial safety test. This indicator is used everywhere to assess the quality of products, with the exception of those in the production of which special microbial cultures are used (for example, beer, kvass, fermented milk products, etc.). The value of the QMAFAnM indicator depends on many factors. The most important ones are the mode of heat treatment of the product, the temperature regime during its transportation, storage and sale, the humidity of the product and the relative humidity of the air, the presence of oxygen, the acidity of the product, etc. An increase in QMAFAnM indicates the multiplication of microorganisms, which may include pathogens and microorganisms that cause spoilage of the product (for example, molds).

Although the total number of QMAFAnM bacteria cannot directly indicate the presence or absence of pathogenic bacteria in food products, this indicator is quite widely used, for example, in the dairy industry. The indicator QMAFAnM (OMCH) characterizes the sanitary and hygienic regimes of production and storage conditions for dairy products. Products containing a large number of bacteria, even non-pathogenic and not changing their organoleptic characteristics, cannot be considered complete. A significant content of viable bacterial cells in food products (with the exception of those in the production of which sourdough is used) indicates either insufficiently effective heat treatment of raw materials, or poor equipment washing, or unsatisfactory storage conditions for the product. Increased bacterial contamination of the product also indicates its possible deterioration.

For the consumer, the QMAFAnM (OMCH) indicator characterizes the quality, freshness and safety of food products. At the same time, assessing the quality of a product only by this indicator has a number of disadvantages. Firstly, this is only a general, quantitative assessment of microorganisms, since the study does not take into account pathogenic, conditionally pathogenic, psychrophilic and thermophilic microorganisms. Secondly, the method is unacceptable for products containing technological and specific microflora.

The QMAFAnM indicator also allows assessing the level of sanitary and hygienic conditions in the social sphere at work, it allows you to identify violations of the storage and transportation of the product.

Detection methods

Classic method

Method QMAFAnM definitions inoculation in agar nutrient media is based on the inoculation of the product or its dilution in a nutrient medium, incubation of the crops and counting all grown colonies.

There is also a method for determining the MNP (most probable number) QMAFAnM. It is based on inoculation of the product and/or dilutions of a test portion of the product into a liquid nutrient medium, incubation of the inoculations, taking into account visible signs of microorganism growth, subculture (if necessary) of the culture liquid on agar nutrient media to confirm the growth of microorganisms, counting their number using the MPN table.

Alternative (fast track) methods

For accelerated determination QMAFAnM in the test sample is recommended to use 3M TM Petrifilm Aerobic Count Plate (AC). Petrifilm 3M TM Petrifilm Aerobic Count Plate (AC) contains ready-made nutrient medium, gel (freezing at room temperature) and a tetrazolium indicator, which facilitates the counting of colonies on petrifilm.

Regulations

Codex Alimentarius. Food hygiene. Basic texts. Recommended international technical norms and rules. General principles food hygiene. 2003.

general characteristics food product according to QMAFAnM

Indicative microbiological values ​​of some products