Consumer Voice - - Comparativ­e Test -

Mi­cro­bi­o­log­i­cal con­tam­i­na­tion is a very se­ri­ous is­sue for all food prod­ucts. We con­ducted this test for stan­dard plate count, yeast and mould, count, , , , and anaer­o­bic spore count. 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.

To­tal plate count: As per the In­dian Stan­dards, to­tal plate count in ice cream should not be more than 2.5 x 105.

Yeast and mould: gram.


This should be less than 10 cfu/

count: Pres­ence of co­liform or­gan­ism in frozen dairy prod­ucts usu­ally sig­ni­fies im­proper pro­cess­ing, sub­se­quent con­tam­i­na­tion from equip­ment, flies, per­son­nel, etc., or ad­di­tion of in­gre­di­ents to mixes after pas­teuri­sa­tion and gen­er­ally in­san­i­tary con­di­tions of han­dling. As per the In­dian Stan­dards, co­liform count in ice cream shall not be more 100 per gm.

S. au­reus:

A gram-pos­i­tive bac­te­rial pathogen, the can cause skin in­fec­tions such as im­petigo, cel­luli­tis, and post­op­er­a­tive wound in­fec­tions. It can also cause in­fec­tions that are more se­ri­ous, such as pneu­mo­nia, bac­teremia, menin­gi­tis, and peri­cardi­tis. As per the In­dian Stan­dards, count in ice cream shall not be more than 10 cfu per gm.


It is a path­o­genic bac­terium that causes food poi­son­ing in hu­mans. It is re­spon­si­ble for salmonel­losis, a kind of food poi­son­ing caused by eat­ing foods con­tam­i­nated with . has to be ab­sent in ice creams.


It is a group of bac­te­ria that can cause an ill­ness called shigel­losis, marked by high fever and acute di­ar­rhoea, some­times mixed with blood (dysen­tery). has to be ab­sent in ice creams.

Lis­te­ria mono­cy­to­genes:

It is one of the most vir­u­lent food-borne pathogens. Lis­te­rio­sis is the lead­ing cause of death among food-borne bac­te­rial pathogens, with fa­tal­ity rates ex­ceed­ing even and . This pathogen is re­quired to be ab­sent in ice creams.

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