for detection and enumeration of coliform bacteria in food, water and dairy products
The coliform group consists of several genera of bacteria belonging to the family Enterobacteriaceae. The historical definition of this group has been based on the method used for detection i.e. lactose fermentation. This group is defined as all aerobic and facultative anaerobic, gram-negative, non-sporeforming rod shaped bacteria that ferment lactose with gas and acid formation within 48 hour at 35°C. Examination of foods, ingredients and raw materials, for the presence of marker groups such as coliforms is the one of the common tests.