The document discusses microbiological testing parameters for meat, meat products, milk, and milk products proposed by FSSAI. It outlines hygiene and safety indicator organisms to test for in meat and milk, including total plate count, E. coli, Salmonella, and Listeria. Sample preparation and testing methods are described for both meat and milk, such as weighing and diluting samples in saline before plating on different agar types. The requirements specify guidelines for sampling plans and maximum permissible levels of bacteria in tested products.

1. Topic: Microbiological test for Meat and Milk

2. Microbiological Testing of Meat & Meat Products, also for Milk & Milk
Products
 FSSAI proposes microbiological requirements for testing and analysis of Meat & Meat Products.
 The Food Regulator has proposed the new standard testing parameters in the latest published
document which was uploaded on the official website on August 31, 2015.
 The existing microbiological requirements as given in Appendix B under the FSS (Food Products
Standards & Food Additives) Regulations 2011 do not contain guidelines for standards for testing
parameters in Meat & Meat Products.
 The proposed new standards have been presented in the information regarding the microbiological
testing parameters have been categorized into
A) Hygiene Indicator Organisms
B) Safety Indicator Organisms

3. Method for the Microbiological Testing of Meat and Milk
Traditional method
• Plate counts
• Membrane filtration
• Most probable number
• Direct microscopic count
• Dye reduction tests
• Indicator
Rapid Method
• Direct Epifluorescent filter
technique (DEFT)
• Electrical impedance
• Enzyme-linked
immunosorbent
assay(ELISA)

4. Microbiological testing for Meat and Meat Products
Meat sample preparation
• Ten gram of the solid sample was weighed and aseptically taken into a sterile jar
containing 90 ml sterile normal saline.
• The microbiological quality and safety of meat and meat products were assessed
on the basis of Total Viable Bacterial Count (TVBC), Total Coliform Count
(TCC), Total Staphylococcus aureus Count (TSAC) and Total Salmonella and
Shigella Count (TSSC), and Total Fungal Count (TFC) using Plate count agar
(PCA, Himedia, India), MacConkey agar (MCA, HiMedia, India), Mannitol Salt
agar (MSA, Hi- Media, India), Salmonella-Shigella agar (SSA, HiMedia, India)
and Potato Dextrose agar (PDA, HiMedia, India)

5. • The Hygiene Indicator Organisms contains the information on
standard parameters for Total plate count, Yeast and mold count,
Escherrichia coli, Staphylococcus aureus (Coagulase +ve). They also
draws the guidelines on the sampling plan and maximum permissible
number of relevant bacteria and the level at or above which the lot has
to be rejected.
• The Safety Indicator Organisms shows the standard parameters for the
testing an analysis of the microbial contaminants like Salmonella,
Listeria Monocytogenes, Clostridium perfringens, Clostridium
botulinum, Campylobacter Spp. The guidelines for the sampling plan
and maximum permissible number of relevant bacteria and the level at
or above which the lot has to be rejected.

7. Microbiological testing for Milk and Milk Products
• The microbial testing of Milk & Milk products have been given in under the FSS
(Food Products Standards & Food Additives) Regulations, 2011.
• FSSAI has proposed the amendments to the existing standard guidelines for Milk
& Milk Products. When these regulations come into force either on 1st January or
1st July which ever date fulfils the criteria of 180 days gap after final notification,
these regulations will be called the Food Safety and Standards (Food Products
Standards and Food Additives) Amendment Regulations, 2015.

8. Milk Sample Testing
• Dairy processing, manufacturing and quality control requires testing of
specific microorganisms. Common pathogenic contaminants in dairy
include Salmonella, Campylobacter, Listeria, E. coli, S. aureus,
and Cronobacter amongst other spoilage organisms.
• Microbiological testing needs to take a number of points into
consideration, such as the frequency of testing, which stages in the
production process to carry out testing, the matrix or product
composition, which target organisms to test for, and which test
methods to use.

9. Milk & Milk products microbiological Testing Program
• Environmental monitoring for microbiological analysis of air, surfaces
and personnel
• Bioburden testing
• Pathogen testing
• Indicator organism testing
• Spoilage organism testing
• Allergen testing
• HACCP management and ATP testing
• Services - from method development to maintenance

10. • The requirements for ‘Hygiene Indicator Organisms’ for microbiological
contaminants like Aerobic Plate Count, Coliform Count Staph, Aureus (Coagulase
positive), Yeast and mold count and Faecal streptococci.
• The requires ‘Safety Indicator Organisms’ for contaminants like E. coli
Salmonella / Shigella, L. monocytogenes, B. cereus, Sulphite Reducing Clostridia
(SRC) and Enterobacter sakazakii. The guidelines for the sampling plan and
maximum permissible number of relevant bacteria and the level at or above which
the lot has to be rejected.
• The Microbiological Requirements for Milk and Milk Products which contains a
Sampling plan for compliance of microbiological parameters at manufacturing
units. Accordingly manufacturing units and retail points have been assigned
standards under there categories of microbiological quality based on hygiene and
safety indicator organisms. These categories are satisfactory, unsatisfactory and
potentially dangerous.

11. Important microorganisms in Milk products

12. THANK YOU