Overview
Microbiological contamination is the primary cause of dairy product spoilage and foodborne illness. Testing ensures compliance with food safety standards and validates hygiene practices across production.
Key Parameters & Significance
Hygiene Indicators
- Total Plate Count (TPC) → overall microbial load
- Coliform Count → indicator of post-process contamination
Pathogen Testing
- Salmonella spp. → zero tolerance
- Listeria monocytogenes → critical in ready-to-eat dairy
- E. coli → faecal contamination indicator
Process Validation
- Phosphatase Test → confirms pasteurisation effectiveness
Applications
- Raw milk intake
- Post-pasteurisation validation
- Finished product release
- Shelf-life studies
Why It Matters
- Prevents foodborne outbreaks
- Ensures compliance with FSSAI microbiological limits
- Supports export certifications