ROLE OF MICROBIOLOGY IN BEVERAGES PRODUCT

THE STUDY OF MICROORGANISMS IS CALLED MICROBIOLOGY

Microorganism :

Is a microscopic living organism which are not seen with the naked eye.

All of the following may be considered microorganisms:

bacteria (eubacteria, Archaebacteria)

fungi (yeasts, molds)

protozoa

microscopic algae

viruses

various parasitic worms

LIST OF TEST PARAMETER FOR      All PRODUCT

 Total Bacterial Count  Total Yeast and Mould Count  Total Coliform Count  E.coli  Pseudomonas spp. Total SporeCount  Thermophile  Spore Count Bacteria :  Food spoilage is caused by tiny  invisible organisms called  bacteria.  Various bacteria can be  responsible for the spoilage of  food.  While the bacteria itself may  or may not be harmful, the  waste products may be  unpleasant to taste or may  even be harmful to one's  health. Food Microbiology is the study of the microorganisms that inhabit, create or contaminate food, including the study of microorganisms causing food spoilage. safety is a major focus of food microbiology. Pathogenic bacteria, viruses, and toxins produced by microorganisms are all possible contaminants of food. However microorganisms and their products can be used to combat these pathogenic microbes Sample Collection For Microbial Test RAW & PACKAGING MATERIALS SAMPLING CIP Water sampling Sugar Syrup sampling Treated Water (use in Mixing) Final mixing Syrup sampling finished products. Microbial test : Swab Test:- To detect microbial load in selective space/Area.  Personal Hygiene Efficiency by swab Test- Collect Hand swab sample from production’s line worker to check the efficiency of personnel hygiene. CIP Rinse Water Sample Collection To ensure Cleaning and sanitation by a collection of Final Rinse water Rinse Water sample collecting after C.I.P. To perform microbial load in the defined area :      Air sample collection from a Filling block in Aseptic fruit drinks plant by Air Counter. Membrane Filtration Method : The Membrane Filtration Method can be used to determine the number of microbes in large quantity of sample Pour Plate Method : The pour plate technique can be used to determine the number of microbes/ml or microbes/gram in a specimen. Personal Hygiene If people are a major source of contamination how do we avoid contaminating the product while we process it. Isolation And Identification Of         Microorganisms HOW CAN WE MAINTAIN MICROBIAL QUALITY 1.Everybody should be Sincere, conscious, knowledgeable from microbiological point of view. 2. Everybody Who are related with process area should maintain Hygienic condition as per GMP guideline. 3. Available support of dress code (Apron ,musk, cap, shoe cover, gloves, gown), process related materials. 4. To maintain preventive & Schedule maintenance, overhauling. 5. To arrange outdoor training , visiting on Aseptic Processing Technology