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NOV 2017 FOOD FOCUSTHAILAND
STRONG QC & QA
Lactic acid bacteria are
bacteria thathaveanumberof
potential benefits including
preservationofmeat products
such as fermented pork, and
pickled fish. In recent years,
there have been remarkable
developments of functional
foodsandbeverages that use
lactic acid bacteria in a group
of probiot ic organisms
beneficial tothegastrointestinal
tract, like Lactobacillus spp. It
has been used for fermented
milks, yogurt or in various
forms of food supplements.
Probiotics will capture most
areas of intestinal tissues,
caused other pathogenic
bacteria are not to be able to
adhere to the intestinal wall.
That helps to reduce the
gastrointestinal infections1 .
KeyElementsofControlling
LacticAcidBacteria inFoodsandBeverages
เอกสารอ้างอิง/Reference
1 อุทั ย เก้าเอี้ยน. โปรไบโอทิคส์. สงขลานคริ นทร์เวชสาร. ปีที่ 24ฉบับที่ 4. ก.ค. -ส.ค. 2549.
2 กระทรวงสาธารณสุข. ประกาศกระทรวงสาธารณสุขฉบับที่ 353นมเปรี้ ยว. Availableat food.fda.moph.go.th/law/data/
announ_moph/P353.pdf
3 กระทรวงสาธารณสุข. ประกาศกระทรวงสาธารณสุขฉบับที่ 346การใช้จุลินทรีย์โพรไบโอติ กในอาหาร. Availableat
food.fda.moph.go.th/law/data/announ_moph/P346.pdf
4 Spoilageof Fruit Juices. Availableon:www.medibiztv.com/articles/spoilage-of-fruit-juices.
5 TheAIJNMicrobiological Guidelines for Fruit andVegetableSemi-FinishedProducts
6 PetrMiller1,MelissaE. Haveroen2, Kate inaSolichová1, RomanMerkl1,
LynnM.McMullen2, KamilaMíková3and JanaChumchalová. Shelf LifeExtensionof LiquidWholeEggsbyHeat
andBacteriocinTreatment. Czech J. FoodSci. Vol. 28, 2010, No. 4: 280–289.
7 Stephen J. Forsythe. TheMicrobiology of SafeFood. SecondEdition. P.108.
8 KubotaH1, SendaS, NomuraN, TokudaH, UchiyamaH. Biofilm formationby lacticacidbacteriaand resistance to
environmental stress.JournalofBioscienceandBioengineering.Volume106, Issue4,October2008,Pages381–386.
availableon:www.sciencedirect.com/science/article/pii/S1389172308701993.
Food production that contains probiotic microorganisms is subject to the requirements of the
notificationof theMinistryofPublicHealthNo. 353Re:FermentedMilkstating that fermentedmilk that
is not subject to heat treatment after fermentation must contain microorganisms used during the
production as fermented bacteria not less than 107 colonies per one gram2. Also, notification of the
MinistryofPublicHealthNo.346Re:UseofProbioticMicroorganisms inFoods requiredviableprobiotics
microorganism not less than 106 CFU per one gram of food3. That is to control the number of
microorganisms required in the product throughout the end of its shelf life.
Among many-sided benefits including food preservation, nevertheless, lactic acid bacteria may
also produce an antibiotic effect on other organisms that might cause spoilage, unpleasant taste and
characteristicsof food.Therehavebeen few instancesof lacticacidcontaminatedwith fruit juicesdue
to the growth of lactic acid bacteria that create undesirable characteristics4. Therefore, the AIJN
(EuropeanFruit JuiceAssociation)has requiredan inspectionof lacticacidbacteria invegetable juices
and fruit juices, includingconcentratedvegetableand fruit juice5 tocontrolproductquality,and to reduce
a chance of product deterioration after production.
In addition, previous research on the deterioration of pasteurized liquid eggs has revealed that
primarilydeterioration iscausedby lacticacidbacteria6.Therefore,many industriesareusuallyevaluated
lactic acid bacteria in pasteurized liquid eggs before producing further for other products.
For cooked foods, in addition to a detection of pathogenic microorganisms andmicroorganisms
that cause the deterioration, for instance, the total viable count of microorganisms, Detections of
Enterobacteriaceae,yeastandmoldarealso recommended for thenumberof lacticacidbacteriawhich
should not exceed 103CFU per gram7.
Together with the surveillance and control process of lactic acid bacteria in food products, there
are also studies reported that lactic acid bacteria could produce biofilm (Group of microorganisms
living together) which adhered to the surface. They are very tolerant toward the environment and
disinfectantagents.Thisaccumulationofmicroorganisms isconsideredamajorcauseofcontamination
in foodproducts8. Therefore, ifwecan identifyearly that theproductionenvironment iscontaminated
with lacticacidbacteria, wewill beable toeffectivelymonitor inorder toeliminateor prevent product
contamination.
As a result, the production and control process of the product that requires application of lactic
acid bacteria, including the surveillance for the presence of microorganism in this group is also
important. This is for the quality of the products that the manufacturer must be assured before
distributing to the consumers.