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Food monitoring
Monitoring the microbial content of foods is very important to ensuring that these do not contain either high levels of spoilage organisms or pathogenic bacteria. Detecting pathogens can in many cases prevent the spread of infection caused by bacteria such as Salmonella, E.coli 0157; Listeria, Campylobacter or Clostridium perfringens which can in some cases cause serious illness or be fatal. Therefore, it is important to enumerate bacteria on spiral, spread and pour plates quickly in order to take action to either trace the cause of a food poisoning outbreak or withdraw particular foods from sale before they can cause one.
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