Identification Of Enterobacteriaceae Using Conventional And Compact Dry Method

Abstract

this study dives into the vital importance of identifying Enterobacter in food as a preventive step for safeguarding global food safety and public health. Enterobacter species, both pathogenic and non-pathogenic strains, represent a hazard to food items, underlining the importance of robust safety standards. Historical outbreaks, such as the Peanut Corporation of America Salmonella event, highlight the need of detecting and controlling Enterobacter in the food supply chain. The primary objective of this study was to ascertain the existence of Enterobacteriaceae contamination on chocolate wafer samples by the use of the pour plate technique and compact dry method. The presence of Enterobacteriaceae has been detected in a subset of the samples. However, because the average colony-forming units (CFU/g) is below the established maximum level of 10 CFU/g , it may be deemed to meet acceptable standards and is thus declared safe for consumption. With an average result of 142 CFU/g and 119 CFU/g for the pour plate and compact dry method respectively. However, because the average colony-forming unit (CFU) level is less than the specified maximum level, it may be regarded as acceptable and so proclaimed safe for ingestion. Both techniques displayed a high degree of accuracy in terms of standard colony-forming units (CFU) and sample-wide CFU counts. While both approaches show accuracy in colony-forming unit (CFU) counts, indicating safety for consumption, further validation tests are required to validate good results and eliminate any false positives. The study gives insights into the benefits and limits of each detection method, providing vital information for improving food safety evaluations and reducing foodborne diseases. Keywords: Enterobacteriaceae, Pour Plate, Compact Dry, Contamination