FOR MI­CRO­BI­O­LOG­I­CAL AC­TIV­ITY

Consumer Voice - - Comparative Test -

For wheat flour, we con­ducted tests for E. coli, co­l­iform count as well as yeast and mould count. Due to im­proper or poor hy­gienic con­di­tion dur­ing the man­u­fac­tur­ing process, micro­organ­isms may oc­cur in the fin­ished prod­uct.

The na­tional stan­dards have not spec­i­fied any re­quire­ment for mi­cro­bi­o­log­i­cal tests with re­gard to wheat flour. • E. coli was ab­sent in all brands.

• Low­est co­l­iform count (less than 10 cfu/gm) was found in Kanak and Na­ture Fresh. Co­l­iform count ranged be­tween 100 cfu/gm and 1,900 cfu/gm in the other brands.

• Yeast and mould count ranged from 40 cfu/gm to 930 cfu/gm.

• Mi­cro­bi­o­log­i­cal load was found low­est in Kanak and high­est in Ra­jd­hani.

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