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INDUSTRIAL TRANINGPROGRAMME



ON

“QUALITY ASSURANCE

AND

MICROBIOLOGY”

AT

IFCA Bottling Company Limited Gangayal Jammu

SUBMITTED BY SUBMITTED TO PRASHMI SHARMA Dr. Manjit Kour BhanguRoll.No – 7802 Khalsa College Amritsar Msc. Botany Session – 2010-2011



DECLARATION

I hereby declare that the project report entitled “Industri

training programme on Quality Assurance an

Microbiology ” is an original work carried out in the quali

assurance laboratory of the IFCA bottling Company Ltd . For th

partial fulfillment of the degree of Master of science of Gu

Nanak Dev University Amritsar.

Date :

Place : JAMMU

MEGHA JAIN



( ACKNOWLEDGEMENT)

It is my heart elation to express solemn gratitude to t

almighty for this divine merey all throughout the four wee

project training.

I Express my indebtness, gratitude towards Mr. Inderje

Singh, Director, of IFCA Company without whose permission th

training would have been impossible.

I am highly grateful to Miss. Sheetal Bharti and Miss Chand

Sharma for their Valuable guidance, constructive criticism an

constant encouragement throughout the training.

I would also like to extend my thanks to all operators for the

committed support and help.

Dated

Place JAMMU MEGHA JAIN



CONTENTS

1.INTRODUCTION

2.QUALITY ASSURANCE

• WATER TREATMENT

• SYRUP PREPARATION

• CONTAINER PREPARATION

• PROPORTIONING AND FILLING

• RAW MATERIAL AND PACKAGING

3.EFFLUENT TREATMENT

4.MICROBIOLOGY



W

ATER TREATMENT PLANT

1Water in the major component of the beverage industry

2Water purification is a critical link in controlling disease transmission

water.

3 Generally raw water have some amount of alkalinity, hardness a

suspended particles.

4 To meet out the beverage water specification chlorination, chemi

treatment, filtration and dechlorination adapted.



5Conventional method of chemical treatment, clarification a

sedimentation is used to reduce alkalinity, hardness, TDS a

suspended particles.

6Mainly water treatment system includes.

• Chemical coagulation batch treatment

• Chemical coagulation continuous treatment

• Demineralization of water

• Reverse osmosis

In this plant chemical coagulation batch treatment system is used.



WATER TREATMENT PLANT

Flow Chart

Bore well

Raw water Storage tank

Coagulation Tank

Intermediate Tank

Pressurized sand filter Tank

Process Storage Tank

Activated Carbon filter Tank

Lead and Lag Tank

10 micron filter

UV exposure

1 micron

RO Plant Syrup formation



SYSTEM OPERATED PROCEDURE OF TREATED WATER

1.BORE WELL :-

At first, water is taken from bore well and then this untreat

water in treated in many steps. After taking water from bore we

water is collected in Raw water storage tank.

2.RAW WATER STORAGE TANK :-

This is the initial step in water treatment. In this step Chlorine

added in water which is of about 3-Sppm to kill many of t

potentially pathogenic microorganisms that might be present

water. From this storage tank partially treated water in transferr

into coagulation tank.

3.COAGULATION TANK :-

Coagulation in the combination of two process working togeth

to destabilize stable particulate suspension in water and combi

theses destabilizing particles into particles large enough

sedimentation and filtration which is called flocculation further it

filtered through filtration.

In Coagulation Tank, the coagulant is added to water that is

be treated and immediately dissolves and hydrolysis.



COAGULATION: - The coagulant cautions positive char

neutralizes the negative charges typically carried by the suspend

particles.

Positive NegativeCharge Charges

Coagulant Coagulant

The most common coagulants are:-

1. Lime

2. Calcium hypochlorite

3. Ferrous Sulphate

Functions of different chemicals and filters used in wa

treatment



1. LIME:-

• Reduces alkalinity and temporary hardness

•Alkalinity in water in due to the presence of hydroxyl bicarbonate a

carbonates.

•P- alkalinity in due to the presence of hydroxyl and carbonate ions.

• M-alkalinity in the total alkalinity

• Ca, Mg, Na alkalinity may be present in source water.

• These salts will neutralize the acidity in a beverage and chan

characteristic tartness of the product

•A concentration of 85ppm of alkalinity will reduce 25% of the acidity

coca cola.

Reactions :-

Calcium alkalinity reduction

Ca(Hco3)2 + Ca (OH)2 → 2Ca Co3 + 2H2o

Calcium Calcium Calcium WaterBicarbonate hydroxide Carbonate

The insoluble calcium carbonate can then be remove

coagulation and sand filtration.



Magnesium alkalinity reduction.

• Mg (Hco3) + Ca(OH)2 → MgCo3 + CaCo3 + 2H2O

• MgCo3 + Ca(OH)2 → Mg (OH)2 +CaCo3

The insoluble magnesium hydroxide and calci

carbonate can be removed.

2. CALCIUM HPOCHLORITE (Ca (ol)2 )

•Acts as disinfectant

•It reacts like chlorine and water gets sterilize.

Ca(OCl)2 + H2o → Ca (OH)2 +Cl2

Cl2 + H2O → HClO + HCl

HypochlorousAcid

Hypochlorous acid breaks into Hell and nascent O which k

the germs and thus water gets sterilized.

•Hypochlorous acid ionizes reversibly in water to hypochlorite ion

HOCl---------------------- H+ + OCl-

Hypochlorous acid and Hypochlorous ion both are known

free chlorine, but, HOCl more effectively Kills microorganisms.



3. SODA ASH (Na2Co3 )

•Reduce permanent hardness

•Permanent handiness is always due to Calcium Sulphate althou

Sulphates and chlorides of sulphate and magnesium may

present

4. FERROUS SULPHSTE :-

•Coagulates all the charged particles and facilitate the settleme

of suspended particles.

• The coagulant cations positive charges neutralizes the negat

surface charges typically clarify the suspended particles

•A gelatinous floc begins to built and becomes a "sticky" trap f

material suspended in water.

5. PRESSURE SAND FILTER : -

After Chemical treatment the water must be filtered

remove any remaining particles of that coagulant or oth

suspended solids that did not settle to the button of the vessel.



The filtering system consist of sand filter carb

purifier and polishing filters.

•Filtration in preformed in the sand filter.

•Water enters the top of the filter where a layer of sand remov

any floc particles or suspended material.

• The sand bed is supported by layers of graded gravel.

• The water is collected in a lateral tubes in the bottom of the uni

6. ACTIVATED CARBON FILTER

•After passing through the sand filter, the water still conta

residual chlorine from the chemical treatment. This chlori

must be removed, along with any other remaining taste

odor- and producing organic compounds. This is done

passing the water, under pressure through a carbon purifi

which is tall vessal containing a bed of activated carbon.

• The activated carbon removes the impurities by adsorption

chemical reaction that causes the impurities to remain

the surface of carbon particles.

•It also removes trihalomethanes that are from when chlor

reacts with organic matter.

•Some of these compounds are carcinogenic.



•Activated carbons in a form of carbon that has been process

into make it extremely process and thus to have a ve

large surface area available for adsorption for chemi

reaction.

•Due to its high degree of microporosity just 1g of activat

carbon has a surface area of approximately 500ml.

•It is usually derived from charcola.

7. LEAD AND LAG

The main function of lead and lag filters in to remo

pesticide (Lindane, Heptachlor, DDT). This filter also conta

activated carbon, but grades are different from these tanks, t

treated water is passes through micron filters.

8. MICRON FILTERS :-

Micron filters are three sizes :

10 micron filters

5 micron filter

1 micron filter



Micron filter are made of cartridges. The cartridges with shields

avoid fiber getting into product cartridge to be replaced when pressu

drop across the filter exceeds 1 kg/cm2.

9. UV

•Water is subjected to the action of artificially produced UV rays.

•Mercury vapour lamps when enclosed in quartz containers em

UV rays.

• This light is a powerful germicidal

•A stored exposure of this light over water kills the ger

efficiently and water is sterilized to water without imparti

any disagreeable smell and taste.

•After the water passes through 1 micron it goes final product.

Uses of Treatment Water : -

1. Uses in Raw Syrup Room.

2. Used in Ready Syrup Room.

3. Used in Filling hall for Paramix

4. Used for CIP (Cleaning in place).



Raw Water Parameters

Reaction Tank Water Parameters

Parameters Frequent

ly

Standar

d

Appearance Daily Nor

Taste & Odor Daily Nor

Total Hardness Daily <350ppm

Calcium hardness Daily <150ppm

TDS Daily <500ppm

pH Daily 6.5-7

Turbidity Daily <INTU

Chlorides Daily <155ppm

Sulphates Daily <80ppm



Paramete

rs

Frequently Standard

(ppm)

P-alkalinity After 4 hrs of chemicaladdition

<30

M-alkalinity After 4 hrs of chemical

addition

<50

2P-M After 4 hrs of chemical

addition

+2 to + 7

pH After 4 hrs of chemical

addition

10

Cl2 After 4 hrs of chemical

addition

3-5

TH After 4 hrs of chemical

addition

<100



Sand Filter Parameters

Sand Filter Parameters

Paramete

rs

Frequent

ly

Standard (ppm)

Odor After 4 hrs Normal

Appearanc

e

After 4 hrs Normal

P After 4 hrs <30

M After 4 hrs <50

2P-M After 4 hrs +2 to + 7

Cl2 After 4 hrs 3-5

TH After 4 hrs <100

Turbidity After 4 hrs <0.5



Parameters Frequent

ly

Standard

(ppm)

Appearance Every 4

hrs

Normal

Taste Every 4

hrs

Normal

P Every 4

hrs

Nil

M Every 4

hrs

<85

TH Every 4

hrs

<100

Before ACF-CCP-C12 Every 4

hrs

3-5

C12 Every 4

hrs

Nil

TDS Every 4

hrs

<500

pH Every 4

hrs

<8.5

Turbidity Every 4

hrs

<0.5

Fe Every 4

hrs

<0.1

Chlorides Every 4

hrs

250

Sulphates Every 4

hrs

250



•

RAW SYRUP

• FINAL SYRUP



RAW / SIMPLE SYRUP PREPARATION

• Purified clear water and crystalline sugar are mixed together tomake syrup

• Basic Ingredients



Steps involved in raw syrup preparation :

1. As per the syrup batch size the required quality of water is tak

in the Raw Syrup Tank and heated to 60 0C with continuo

agitation.

2. The required quality of sugar is added into the tank and heated

850C & given a 30 min. of holding time.

3. Activated Carbon is then added to the Syrup along with filter a

(Hyflo) for sugar clarification. A contact time of half an hour

maintained.

4. Meanwhile the filter press is pre coated with filter aid.

5. The syrup solution id then recirculated through the filter press a

checked for clarity.

6. Once the syrup is clear it is transferred to a sanitized Ready Syr

Tank through a Plate Heat Exchanger where the syrup is cooled

a temperature below 25 0C with the help of water and glycol.

7. The syrup remaining in the pipelines are pushed to the Rea

Syrup Tank with a minimum quality of treated water.

8. The syrup in the Ready Syrup Tank is then thoroughly mixed.



READY / FINAL SYRUP PREPARATION

Final Syrup : A homogenous mixture of simple syrup p

Concentrate or Beverage Base after adjustment to final volume w

treated water.

Steps involved in Ready syrup Preparation:

1. As per the required Flavor and Batch size Concentrate or Bevera

Base in the cold store are brought to ambient conditions two hou

before their addition.

2. Concentrate and Beverage Base are dosed in the requir

sequence as per the master Mixing Instructions.

3. The brix adjustment and final volume is then made.

4. The syrup is then ready for production after proper b

adjustment and deaeration.



FINAL SYRUP STORAGE

Ideally, all final syrups or preparations should be used on t

day of manufacture. When this is impractical, the following guidelin

apply to their storage.

• Coca – Cola Syrup: Must be completely used within 60 hours

manufacture.

• Allied Products Syrups (Preserved): Must be completely us

within 48 hours of manufacture. Example – Sprite, Fanta, Limc

These storage periods apply only if the syrup temperat

remains below 250C.

FUNCTIONS OF CARBON AND HYFLO

• Activated carbon is used for the removal of impurities

• Hyflo is known as body feed

• It increases the activity of carbon

• It provides smooth filtration

• It makes a solution gelatinous

FILTER PRESS

• Filter press is used for the filtration of Syrup.

• In filter press we can use 43 filter papers

• The number of filter papers used in filter press depends on t

volume of the batch.



• The filter papers are first coated with Hyflo (filter aid)

• Due to the coating of Hyflo the filter paper becomes rigid

that they can withstand the extreme temperature of the sim

syrup.

• For 43 filter papers 13 kg of Hyflo is used for coating.

• If x is the number of filter paper used, then amount of hyflo

calculated as 13/43* x =y kg hyflo.

• When hyflo coating is done we check the turbidity of wat

from the filter press, it should be less than 0.5.

• If this parameter is OK then we recirculate the syrup from t

filter press.

• All the impurities present in the raw syrup (carbon carryove

are removed after passing through filter press.

PLATE HEAT EXCHANGER (PHE)

• PHE was invented by Dr. Richard Seligman in 1923.

• A PHJE is a type of heat exchanger that uses metal plates

transfer heat between two fluids.

• This has a major advantage over a conventional h

exchanger in that the fluids are exposed to a much larg



surface area because the fluids spread out over the plate.



• PHE need well sealed gaskets to prevent the fluids fro

escaping.

• The concept behind the heat exchanger is the use of pipes

other containment vessels to heat or cool one fluid

transferring heat between it and other fluid.

• The walls of the pipe usually are made up of metal or anoth

substance with a high thermal conductivity to facilitate t

interchange.

CHEMICAL TESTS INVOLVED IN SYRUP PREPARATION

1. Color Test (ICUMSA) - <35 IU

ICUMSA : The International Commission for unifo

Methods of Sugar Analysis.

2. Sediment Test - < 7mg/kg

3. Floc Test - Nil



CLEANING IN PLACE (CIP)

Every time before manufacturing of syrup of the final beverage

equipment / machinery are sanitized and cleaned. This process

called CIP.

Three step Hot caustic Cleaning & sanitation (for carbonate

beverages):

1. Rinse with treated water for 5 minutes

2. Re-circulate hot caustic solution (1.0 – 1.5% at 85 deg C) for

Minutes.

3. Rinse with treated water for a minimum of 10 minutes or mo

to completely remove caustic residues OR rinse with treat

water around 45OC for complete removal of caustic residu

followed by ambient treated water for 5 minutes or more

cool the equipment to normal temperature.

Five step cleaning & sanitation (for carbonated beverages)

1. Rinse with Treated Water for 10 minutes.

2. Re-circulate hot caustic solution (1.0 – 1.5% at50-770 C in t

end use equipment for 15 minutes).

3. Rinse with treated water for a minimum of 10 minutes.

4. Re-circulate or flush hot (850C for 15 minutes) Treated Water

5. Final rinse with Product Water for 10 minutes or more u

complete removal of all caustic traces is ensured.



Microbial Sampling Involved During

Syrup Preparation

SYRUP

Microbiological Test Sample Size Count (CFU/5ml)

Yeast and Mold 5ml <5

TPC 5ml <5

CIP

Sample Microbiological Test Sample Size Count

Raw Syrup Tank TPC

Yeast and mold

10ml

100ml

<25 CFU/ml

<10CFU/100

l

Ready Syrup Tank TPC

Yeast and Mold

10ml

100ml

<25 CFU/ml

<10CFU/100

l



CONTAINER PREPARATION

•

INSPECTION

• BOTTLE WASHER

Inspection

• Before loading the bottles in the bottle washer they are pass

through pre-inspection centers.

• In this centre the very dirty, chipped neck bottle with pouch w

fungus or mold are removed.

• Inspectors are given 20 minutes inspection time followed by

minutes rest to reduce eye strain.

Bottle washer

• The bottle washer consists of 6 compartments.

1. Pre-rinse

2. First soak

3. Main Soak

4. Hydro

5. Pre-final

6. Final rinse



• In the bottle washer there are 26 pockets.

• There are present spray jet in the machine which clean a

sanitized the bottles.

• Total washing time is 20 minutes.

• In the first soak temperature is 55-600C and caustic percentage

1.5. Its capacity is 16KL.

• The temperature of main soak 74+_ 2 0C and 2.8% caustic

there. Its capacity is 27Kl. The contact time in this compartment

7 minutes.

• The temperature in the hydro is maintained at 45 to 55 0C.

• Through Pre-final and final rinse the bottles are unloaded on t

conveyer.

• These steps clean and sanitize the bottles.

• After that the bottles are checked for any dead mold if prese

(Methylene Blue Test).



PROPORTIONING AND FILLING

• After bottle washer the post bottle inspection is done

inspections.

• The clean bottles then goes towards the filler.

• PARAMIX:-

Paramix is a machine in which the correct proportioning of rea

syrup, CO2

and treated water is done to make beverage.

In the paramix here is a treated water tank, this water is first

deaerated through the mixing pump.

Then it mixes with the ready syrup through the mixing pump.

After that it goes through PHE for cooling

Then mixing of CO2 is done in this chilled syrup.

Then finally the beverage is collected in the beverage buffer tank.



• The pressure in the filler is nearby 4.2 and of the beverage is 4

due to difference in pressure the bottles are filled and t

crowning of the bottle takes place by the machine.

• That date coding is done by date – coding machine.

• In the last step the final inspection of filled bottle is done.

• In this inspection uncrowned overfilled, under filled dirty bott

and breakage bottles are removed.

• The brix and gas volume of finished product is checked af

every half an hour.



EFFULANT TREATMENT PLANT

• Effulent is a term commonly used to describe water that has be

utilized in the production of beverages chiefly for the followi

activities:

Sanitizing equipments and bottling operations.

Sanitizing production facilities.

Clearing residual flavors from filling and mixing equipme

used to produce different beverages

• Prior to treatment, effluent typically contains

Detergents used in the sanitization process

Flavor and ingredients of products.

• Waste water often contain high levels of organic matter fro

industrial wastes.

• It is necessary to remove organic matter by the process

wastewater treatment.

• There are many methods of water treatment, but in this plant t

activated sludge process is used.



FLOW CHART

SLUDGE WTP (WASTE WATER) FLOOR WASHING PROCESSIN

AREA

UNTREATEDPRE- EFFLUENT

TREAT-MENT

SCREENING Light wt. floating materials are removed.

GRIT REMOVAL Large sized materials are removed by its own wt, by the actiogravity.

OIL/GREASE It is removed manually.

Homogenization waste water is mixed to arrive at unifcomposition.

PRIMARY EQUILISATION TREAT- TANK

MENTNeutralization (PH=7) Bacteria best grow at this PH

SUMERGEDSECON- AEROBIC FIXEDDARY FILM (SAFF)

TREAT-MENT

AERATION TANK

DECANTER

ETP SLUDGE BEDS

WTP SLUDGE BEDS

TANK COARSE AGGEGATES, SAND TREATEDEFFLUENT



FUNCTIONS OF EFFULANT TREATMENT PLANT

1. Bar Screen:

Waste water flows through the bar scanner chamber for screen

and removal of coarse suspended solids from the effluent.

2. Oil and Grease Tank:

After passing through the bar and screen chamber the was

water flows to oil and grease tank. It removes the floating oil a

grease from the effluent and water flows in to equalization tank

3. Equalization Tank:

Collects and equalizes the raw effluent Homogenization wa

water is mixed to arrive at uniform composition. PH is maintain

at (PH-7) for the best growth of Bacteria from this tank, t

partially treated water flows to aeration tank.

4. AERATION TANK :

Mixes the effluent and provides excess of air (O2). The aero

bacteria in the biomass oxide the suspended and dissolv

organic matter. The organic matter is biodegraded by the bacter

mass complex carbon compounds are degraded and C

generated complex nitrogen compounds are degraded

ammonia, nitrates and nitrite.

5. CLARIFIER TANK :

Separate suspended biological material, part of the sludge is

returned to aeration tank to provide biomass for the treatment

and excess is flown sludge deying bed.



MEASURING WATER QUALITY

• Carbon removal during waste water treatment can be measured

several ways including.

1. As chemically oxidisable carbon by the chemical oxyg

demand (COD) test.

2. Or as biologically usable carbon by the biochemical oxyg

demand (BOD) test.

• BOD

It is the measure of the quality of oxygen required for t

oxidation of organic matter in water by microorganisms present

a given time interval at a given temperature.

The oxygen concentration of the effluent is determined before a

after incubation in the dark at 200C for 5 days.

• COD

It is defined as the amount of a specified oxidant that reacts w

the sample under controlled conditions.

The quantity of oxidant consumed is expressed in terms of

oxygen equivalence.



MEMBRANE FILTRATION TECHNIQUE

Principle and Theory of Operation

The Membrane Filtration method is the most frequently used meth

for quantifying the number of viable microorganisms present

various aqueous systems. This test method can detect counts up

300 colony forming units per filtered volume. Applicable for testi

water, transfer tanks, empty containers, syrups and finish

beverages in a liquid state or for solutions of dry materials, where

estimate of total bacteria, yeast, mold, aciduric bacteria, preservat

resistant yeast or coliform population is desired.

The minimum volume sample should be 10ml. Typically the volum

sample is 100ml.

The sample is filtered through membrane by vacuum filtration. T

membrane retains the microorganisms present in the sam

because they are too large to pass through the membrane pore

Typical pore size used is 0.45 micron. The membrane is then plac

on prepared agar plate; a pad containing nutrient medium or nutrie

medium is added to the membrane and pulled through by appli

vacuum. This enrichment strp stimulates the growth of a

organisms on the membrane so that they grow out and from visib

colonies that can be counted. Growth of certain microorganisms c

be suppressed while others are supported by the use of a selecti

medium.



Procedure

1. Aseptically assemble the filter apparatus and insert membra

filter in it.

2. Shake the sample and pour 100ml of sample into funnel.

3. Filter under vacuum,

4. When the entire sample has been filter, carefully remove t

filter from the filter holder using sterile forcep.

5. Aseptically transfer the membrane filter onto the medium.

6. Incubate the plate in an inverted position at specif

incubation time and temperature.

Advantages

1. Good reproducibility.

2. Single step results often possible.

3. Filters can be transferred between different media.

4. Large volumes can be processed to increase assay sensitivity



5. Time saving are considerable.

6. Ability to complete filtrations on site.

7. Lower total cost in comparisons with MPN procedure.

Disadvantages

1. High turbidity waters limit volumes sampled

2. High populations of background bacteria cause overgrowth.

3. Metals and phenols can adsorb to filters and inhibit growth.



ASEPTIC SAMPLING PROCEDURE

This method is used to obtain representative samples of raw materi

or finished products for microbiological analyses and is applicable

both dry and liquid materials.

All microbiological sampling must be performed under asep

conditions. This is defined as sample collection under conditions th

will not further contaminate the sample.

Refrigeration of freezing of samples that cannot be tested within 1ho

of sampling or need transportation to another location for analysis mu

be provided to prevent the destruction or growth of any microorganis

present in sample.

Procedure

1. Sterilize the sampling point by using isopropyl alcohol.

2. Take the sample in an autoclaved regard bottle under flame.

3. Immediately after taking required volume of sample close t

reagent bottle.



MICROBIOLOGICAL TESTING

The membrane filtration technique is the preferred microbiolo

testing procedure due to its simplicity, short incubation period, ability

run large samples at minimal cost and decreased workload.

Routine tests for following microorganisms are performed:

1. MESOPHILIC BACTERIA (TPC) :- Bacteria able to grow betwe

20-450C with an optimum of 30 - 350C.

Purpose

The presence of mesophilic bacteria (also known as total count) in

sample indicates unsanitary conditions. Mesophilic bacteria Counts a

an important method to monitor and verify effective cleaning a

sanitation. The pH range of many Company products most mesoph

bacteria from developing. However, a few acid tolerant bacteria m

survive and grow in products.



General Colony Morphology

On all media types, mesophilic bacteria develop a wide range of color

colonies, including transparent. Texture of the colonies range fro

“Slimy” to a “powdery” appearance. Colony shape may vary from f

spreading to mounding clumping forms. Mold and some yeast may a

grow on these plates.

With the exception of mold colonies, colonies on the plate are count

as mesophilic bacteria.



2. YEAST AND MOLD

Yeast: Spherical, ovoid or rod-shaped unicellular fungi that c

grow under aerobic and anaerobic conditions.

Mold: Filamentous fungi that grow by extension and branchi

of microscopic filaments called ‘hyphae’ to form a visible myce

mat. The mycelia mat may or may not have a fluffy appearance a

may produce colored spores on a Petri plate that give mold th

characteristic coloration.

Purpose

Many Company products are acidic and usually contain substant

amounts of fermentable substrates. This is an ideal environment

spoilage by yeast and mold. Yeast and mold are introduced in

beverages through raw materials, packaging, sugar, poor sanitatio

unwashed bottles and the atmosphere. Mold spores move eas

through the air to other parts of the plant and are common laborato

and plant contaminants. Microbial spoilage of Company products c

cause off flavor, clouds, particulates, beverage clarification, swoll

containers, and product recalls.



General colony morphology

Yeast:

Yeast can develop as white, pink, red, or green colonies with a sati

or shiny appearance, Other colors of yeast colonies also exist.

Mold:

Non-fluffy appearance Fluffy appearance Mold can form ma

different colors. Some of these colonies can have a fluffy appearanc

4. COLOFORM :

Facultative anaerobic, gram negative, non spore forming rods th

ferment lactose, producing acid and gas.

Purpose

Coliforms can be found in the gastrointestinal tract of humans a

animals. Presence of Coliforms in the environment is a sign of bo

sanitation and potential pubic health issues.

General Colony Morphology

Coliform colonies are typically deep red/pink with a green/go

metallic sheen. The seen may cover the entire colony ot it m

appear only at the centrer or on the periphery.



Test Temperature Time Media

Total Plate Court (TPC) 35 0C+-20C 72 hrs CC1

Yeast and Mold 250C +-20C 120 hrs CC2

Coli form 35 0C+-20C 48 hrs CC3

Faecal Coli form 35 0C (4hrs) / 440C (20 hrs) 24 hrs A1

industrial training programme on quality assurance and microbiology

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