Mi­cro­bi­o­log­i­cal Ac­tiv­ity

Consumer Voice - - Custard Powder -

Mi­cro­bi­o­log­i­cal con­tam­i­na­tion is a se­ri­ous is­sue for all food prod­ucts. We con­ducted tests for to­tal plate count (TPC) and for pres­ence of yeast and mould, E. coli, and Sal­mo­nella. Th­ese micro­organ­isms are re­spon­si­ble for many food-borne dis­eases. Due to im­proper or poor hy­gienic con­di­tion dur­ing the man­u­fac­tur­ing process, micro­organ­isms may oc­cur in the fin­ished prod­uct. E. coli

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