Coliform bacteria are defined as either motile or non-motile Gram-negative non-spore forming bacilli that possess β-galactosidase to produce acids and gases under their optimal growth temperature of 35–37 °C.[1] They can be aerobes or facultative aerobes, and are a commonly used indicator of low sanitary quality of foods, milk, and water.[2] Coliforms can be found in the aquatic environment, in soil and on vegetation; they are universally present in large numbers in the feces of warm-blooded animals as they are known to inhabit the gastrointestinal system.[1] While coliform bacteria are not normally the cause of serious illness, they are easy to culture, and their presence is used to infer that other pathogenic organisms of fecal origin may be present in a sample, or that said sample is not safe to consume.[1] Such pathogens include disease-causing bacteria, viruses, or protozoa and many multicellular parasites.[1] Every drinking water source must be tested for the presence of these total coliform bacteria.
- ^ a b c d Li D, Liu S (2019). "Water Quality Monitoring in Aquaculture". Water Quality Monitoring and Management. Elsevier. pp. 303–328. doi:10.1016/b978-0-12-811330-1.00012-0. ISBN 978-0-12-811330-1. S2CID 133759843.
- ^ Martin NH, Trmčić A, Hsieh TH, Boor KJ, Wiedmann M (2016). "The Evolving Role of Coliforms As Indicators of Unhygienic Processing Conditions in Dairy Foods". Frontiers in Microbiology. 7: 1549. doi:10.3389/fmicb.2016.01549. PMC 5043024. PMID 27746769.