Specific Microorganism Count
In food production, the cleanliness of the enterprises is the most basic condition. Risks within the scope of the cleaning system; They are grouped as physical, chemical and microbiological risks. Within the scope of microbiological risks, the presence of many factors such as bacteria, yeast - mold, spores are tested on foods. Food production areas have to provide hygiene conditions in all processes such as storage and distribution.The most basic microbiological analysis performed in food products is the "Specific Microorganism Count". In the specific microorganism count; Counting under the microscope, electronic particle counting, live plate counting methods are the most used methods. It is carried out especially in dairy products such as yoghurt and ayran.
With the specific microorganism count, information about the hygiene conditions of a production, storage and transportation system can be obtained, as well as in shelf life studies or R&D studies of a product.
ISO 7889: Yogurt — Counting of characteristic microorganisms — Colony counting technique at 37 degrees C
