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) |