Biology Analysis of Food Products
1) Processed Cereal Based Weaning Food | |
Bacterial Count | IS 5402 |
Coliform | IS 5401 (Part 1) |
2) Infant Milk Food/ Milk-Cereal Based Complementary Foods | |
Bacterial Count | IS 5402 |
Coliform | IS 5401 (Part I) |
Staphylococcus aureus | IS 5887 (Part 8/Sec I) |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
E. coli | IS 5887 (Part 1) |
Yeast & Mould Count | IS 5403 |
3) Ready to Eat Protein Rich Extruded Foods | |
Bacterial Count | IS 5402 |
Coliform | IS 5401 (Part 1) |
Salmonella | IS 5887 (Part 3) |
4) Protein rich food supplements for infants and pre-school children | |
Bacterial Count | IS 5402 |
Coliform | IS 5401 (Part 1) |
5) Ready to Eat Excruded Snacks | |
Bacterial Count | IS 5402 |
Coliform | IS 5401 (Part 1) |
E. coli | IS 5887 (Part 1) |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
6) Egg Powder | |
Total Plate Count count | IS 5402 |
Yeast and mould | IS 5403 |
Coliform count | IS 5401 (Part 1) |
Salmonella | IS 5887 (Part 3) |
7) Chocolates | |
Staphylococcus aureus | IS 5887 (Part 2) |
Salmonella | IS 5887 (Part 3) |
E. coli | IS 5887 (Part 1) |
Yeast and mould count | IS 5403 |
8) Quick frozen Vegetables | |
Bacterial count | IS 5402 |
Coliform count | IS 5401 (Part 1) |
E. coli | IS 5887 (Part I) |
S. aureus | IS 5887 (Part 8/Sec I) |
9) Non Alcoholic Beverages Erage and Carbonated Beverages | |
Total Plate Count | IS 5402 |
Coliform count | IS 5401 (Part 1) |
Yeast & Mould count | IS 5403 |
Vibrio cholera | IS 5887 (Part 5) |
Vibrio parahaemolyticus | IS 5887 (Part 5) |
10) Edible full fat Soya flour | |
Total Bacterial Count | IS 5402 |
Coliform Count | IS 5401 (Part I) |
Salmonella | IS 5887 (Part 3) |
S. aureus | IS 5887 (Part 2) |
Yeast & Mould Count | IS 5403 |
11) Cocoa Powder | |
Yeast & Mould Count | IS 5403 |
E. coli | IS 5887 (Part 1) |
Salmonella | IS 5887 (Part 3) |
S. aureus | IS 5887 (Part 2) |
12) Cooked food / (Veg. / Non veg.) | |
Total Bacterial count | IS 5402: 2012 |
Coliform Count | IS 5401 (Part 1) |
E. coli | IS 5887 (Part 1) |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
S. aureus | IS 5887 (Part 2) |
Yeast & Mould count | IS 5403 |
13) Milk & Dairy Products | |
Total Plate count | IS 5402, IS 1479 (Part 3) |
Psychrophillic bacteria Count | IS 1479 (Part 3) |
Thermophillic count | IS 1479 (Part 3), IS 5402 |
Coliform count | IS 5401-Part 1, IS 2802, IS 1479-Part 3 |
Aerobic spore count (B.Cereus) | IS 5887 (Part 6), IS 12176 |
Anaerobic spore count | IS 5887 (Part 4), IS 12176 |
Staphylococcus aureus | IS 5887 (Part 8/Sec I), IS 5887 (Part 2) |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
Yeast & Mould | IS 5403 |
Escherichia coli | IS 5887(Part 1) |
Sulphite reducing bacteria | ISO 15213 |
Faecal Streptococci | IS 5887 (Part 2) |
Listeria spp. | AOAC-995.22 |
Listeria monocytogenes | IS 14988 (Part 1) |
Enterobacteriaceae | IS/ISO 7402, ISO 21528-1 |
14) Condensed Milk Partly skimmed and Skimmed condensed Milk | |
Accelerated storage test | IS 1166 |
15) Infant Milk Substitute | |
Bacterial count | IS 5402 |
Coliform count | IS 5401 (Part 1) |
S. aureus | IS 5887 (Part 2) |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
Yeast & Mould Count | IS 5403 |
E. coli | IS 5887 (Part 1) |
16) Raw and Finish Products | |
Escherichia coli | AOAC (19th Edition) |
Staphylococcus aureus | AOAC (19th Edition) |
Salmonella | AOAC (19th Edition) |
17) Dairy Products | |
Aerobic microbial count | AOAC (19th Edition) |
Coliform count | AOAC (19th Edition) |
18) Spices & Condiments | |
Salmonella | IS 5887 (Part 3) |
19) Fish and Sea Foods | |
Total Plate count | IS 5402: 2012 |
E. coli | IS 5887 (Part 1), ISO:16649 |
S. aureus | IS 5887 (Part 2), IS 5887 |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
V. cholerae | IS 5887 (Part 5) |
V. parahaemolyticus | IS 5887 (Part 5) |
Cl. Perfringenes | IS 5887 (Part 4) |
20) Meat & Meat Products | |
Total Plate Count | IS 5402 |
E. coli | IS 5887 (Part 1) |
Salmonella | IS 5887 (Part 3) |
S. aureus | IS 5887 (Part 2) |
Cl. Perfringens | IS 5887 (Part 4) |
Yeast & Mould Count | IS 5403 |
L. monocytogenes | IS 14988 (Part 1) |
21) Thermally Processed Fruits and Vegetable Products | |
Total Plate Count | IS 5402 |
Incubation Test at 37°C for 10 days & 55°C for 7 days | IS 2860 |
22) Dehydrated Fruits & Vegetable Products, Soup Powder, Desiccated Coconut Powder | |
Total Plate Count | IS 5402 |
23) Fruits & Vegetable Products including beverages, synthetic products, Table olives, Raisins, Pista- chio nuts, Dates ,Dry fruits & nuts, vinegar/ Frozen fruits & vegetable products/Carbonated beverages including fruit beverages/ soup powder etc. | |
Total Plate Count | IS 5402: 2012 |
S. aureus | IS 5887 (Part 2) |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
E. coli | IS 5887 (Part 1) |
Vibrio cholera | IS 5887 (Part 5) |
24) Malted & Malt Based Food (Malted Milk Food, Malt Based Foods, Solvent Extracted Flours) | |
Total Bacterial count | IS 5402: 2012 |
Coliform count | IS 5401 (Part 1) |
Staphylococcus aureus | IS 5887 (Part 2) |
Salmonella | IS 5887 (Part 3) |
Shigella | IS 5887 (Part 7) |
Yeast & Mould | IS 5403 |
Escherichia coli | IS 5887 (Part 1) |
Faecal Streptococci | IS 5887 (Part 2) |
V. cholerae | IS 5887 (Part 5) |
V. parahaemolyticus | IS 5887 (Part 5) |