Detection of food microbiological indicators

Food microbiological testing methods are an essential and important component of food quality management. They implement the policy of "prevention first" and can effectively prevent or reduce the occurrence of zoonotic diseases in food, ensuring the physical health of the people. At present, the Ministry of Health of China has issued three food microbiological indicators: total bacterial count, coliform group, and pathogenic bacteria

1. Total bacterial count

The total bacterial count refers to the total number of bacterial colonies generated on a unit weight (g), volume (mL), or surface area (cm2) of a food sample after being cultured under strictly prescribed conditions (sample treatment, culture medium and its pH value, culture temperature and time, counting method, etc.)

2. Escherichia coli group

The Escherichia genus, Citrobacter genus, Enterobacterium genus, and Klebsiella genus of the Enterobacteriaceae family are collectively referred to as the Escherichia coli group

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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