1.
INTRODUCTION TO FOOD MICROBIOLOGICAL ANALYSIS
Definition
Food microbiological analysis refers to testing food products for:
• Microbial quality
• Food safety
• Shelf-life stability
• Hygienic processing conditions
It helps determine:
• Presence of pathogens
• Spoilage organisms
• Sanitation efficiency
• Compliance with FSSAI standards
Importance of Microbiological Testing
Importance Purpose
Food safety Detect pathogens
Shelf-life assessment Estimate spoilage
Quality control Ensure consistency
Regulatory compliance Meet FSSAI standards
Process validation Verify sanitation
Types of Microorganisms in Foods
Type Example Importance
Beneficial Lactobacillus Fermentation
Spoilage Pseudomonas Off-flavor
Pathogenic Salmonella Food poisoning
2. IMPORTANT MICROBIOLOGICAL TESTS
A. TOTAL PLATE COUNT (TPC)
Also Known As
• Standard Plate Count (SPC)
• Aerobic Plate Count (APC)
Definition
Measures total viable aerobic microorganisms in food.
Principle
Microorganisms grow on nutrient agar forming visible colonies.
Unit
CFU/g or CFU/ml
(CFU = Colony Forming Unit)
Applications
Food Purpose
Milk Hygienic quality
Meat Freshness
Water Potability
Interpretation
Count Quality
Low TPC Good quality
High TPC Poor hygiene/spoilage
B. COLIFORM TEST
Definition
Detects coliform bacteria indicating fecal contamination.
Important Organism
Escherichia coli (E. coli) (Strain: O157:H7)
Indicator of:
• Poor sanitation
• Fecal contamination
Applications
Industry Application
Dairy Pasteurization check
Water Potability
Beverage Hygiene monitoring
Important CFTRI Point
Presence of coliforms after pasteurization indicates:
• Post-processing contamination
• Improper sanitation
C. YEAST & MOLD COUNT
Importance
Used for:
• Bakery products
• Fruit juices
• Pickles
• Dried foods
Problems Caused
Organism Defect
Yeast Fermentation/swelling
Mold Visible growth/mycotoxins
D. PATHOGEN TESTING
Major Foodborne Pathogens
Pathogen Disease
Salmonella Salmonellosis
Listeria monocytogenes Listeriosis
Staphylococcus aureus Food intoxication
Clostridium botulinum Botulism
Bacillus cereus Food poisoning
E. MPN TEST
Full Form
Most Probable Number
Principle
Statistical estimation of bacterial population.
Applications
• Water testing
• Milk analysis
• Coliform detection
F. PSYCHROPHILIC COUNT
Definition
Measures cold-loving microorganisms.
Important in
• Refrigerated foods
• Frozen foods
• Dairy products
G. THERMOPHILIC COUNT
Measures heat-loving bacteria.
Important in:
• Canned foods
• Heat-processed products
H. ANAEROBIC COUNT
Measures microorganisms growing without oxygen.
Important in:
• Canned foods
• Vacuum-packed foods
3. FSSAI MICROBIOLOGICAL LIMITS (VERY IMPORTANT)
A. MILK & DAIRY PRODUCTS
Product Parameter FSSAI Limit
Pasteurized milk SPC ≤30,000 CFU/ml
Pasteurized milk Coliform Absent/ml
Ice cream Coliform ≤100/g
Ice cream Yeast & mold ≤50/g
B. WATER
Parameter Limit
Total coliform Absent/100 ml
E. coli Absent/100 ml
Salmonella Absent
C. READY-TO-EAT FOODS
Organism Limit
Salmonella Absent/25 g
Listeria monocytogenes Absent
S. aureus <100 CFU/g
D. MEAT PRODUCTS
Parameter Limit
Salmonella Absent/25 g
E. coli Very low/absent
TPC Product-specific
E. BAKERY PRODUCTS
Parameter Limit
Yeast & mold Low count acceptable
Pathogens Absent
F. FRUIT JUICES
Parameter Limit
Coliform Absent/ml
Yeast & mold Low count
4. IMPORTANT MICROBIOLOGICAL MEDIA
Media Application
Nutrient agar Total count
MacConkey agar Coliforms
Potato Dextrose Agar (PDA) Yeast & mold
XLD agar Salmonella
EMB agar E. coli
5. FOODBORNE PATHOGENS & IMPORTANT VALUES
A. SALMONELLA
Feature Details
Gram reaction Gram-negative
Disease Salmonellosis
Source Poultry, eggs
FSSAI Limit
Absent in 25 g.
B. STAPHYLOCOCCUS AUREUS
Feature Details
Produces Heat-stable toxin
Source Human handling
C. CLOSTRIDIUM BOTULINUM
Feature Details
Type Anaerobic spore former
Important in Canned foods
D. LISTERIA MONOCYTOGENES
Feature Details
Psychrotrophic Grows at refrigeration temp
Important in Ready-to-eat foods
6. MICROBIAL SPOILAGE OF FOODS
Food Major Organism
Milk Lactobacillus
Bread Rhizopus
Meat Pseudomonas
Fruits Yeasts & molds
Signs of Spoilage
Defect Cause
Sourness Acid production
Slime Bacterial growth
Gas formation Fermentation
Discoloration Mold growth
7. FOOD SAFETY INDICATORS
Indicator Organisms
Used to assess:
• Hygiene
• Fecal contamination
• Process efficiency
Indicator Indicates
Coliforms Sanitation
E. coli Fecal contamination
Enterococci Water quality
8. IMPORTANT PRESERVATION CONDITIONS
Temperature Danger Zone
5-60oC
Refrigeration Temperature
0-5oC
Freezing Temperature
-18oC
Water Activity Limits
aw Organism
>0.95 Bacteria
0.88 Yeasts
0.65 Molds
<0.60 No microbial growth
9. HYGIENE & SANITATION TESTS
Swab Test
Checks:
• Surface sanitation
• Equipment cleanliness
ATP Bioluminescence Test
Measures:
• Biological residues
• Cleaning efficiency
Applications
Area Use
Dairy plant CIP validation
Meat industry Equipment hygiene
10. HACCP & MICROBIOLOGY
CCP Examples
Product CCP
Milk Pasteurization
Canned food Sterilization
Frozen food Storage temperature
Critical Limits Example
72oC for 15 sec
11. IMPORTANT CFTRI MICROBIOLOGY SHORT FORMS
Short Form Full Form
TPC Total Plate Count
SPC Standard Plate Count
APC Aerobic Plate Count
MPN Most Probable Number
CFU Colony Forming Unit
PDA Potato Dextrose Agar
HACCP Hazard Analysis Critical Control Point
GMP Good Manufacturing Practices
GHP Good Hygiene Practices
CIP Clean-In-Place
12. IMPORTANT CFTRI QUICK REVISION TABLES
Important Organisms & Foods
Organism Food
Salmonella Poultry
Listeria RTE foods
Clostridium botulinum Canned foods
Yeast Juices
Important Microbiological Limits
Product Important Limit
Pasteurized milk Coliform absent
Water E. coli absent
RTE foods Salmonella absent
Important Media
Media Organism
PDA Yeast/mold
MacConkey Coliform
EMB E. coli
13. MOST IMPORTANT CFTRI EXAM CONCEPTS
Topic Important Point
TPC Hygienic quality
Coliform Fecal contamination
Salmonella Absent in 25 g
Listeria Psychrotrophic
aw Controls microbial growth
HACCP CCP
FATTOM Microbial growth factors
14. CONCLUSION
Microbiological analysis is essential for:
• Food safety
• Shelf-life evaluation
• Regulatory compliance
• Hygienic quality assurance
Food industries use:
• TPC
• Coliform tests
• Pathogen detection
• Hygiene monitoring
along with:
• HACCP
• GMP
• GHP
• FSSAI standards
to ensure safe and high-quality food production.