industrial training programme on quality assurance and microbiology
TRANSCRIPT
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INDUSTRIAL TRANINGPROGRAMME
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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
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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
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( 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
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CONTENTS
1.INTRODUCTION
2.QUALITY ASSURANCE
• WATER TREATMENT
• SYRUP PREPARATION
• CONTAINER PREPARATION
• PROPORTIONING AND FILLING
• RAW MATERIAL AND PACKAGING
3.EFFLUENT TREATMENT
4.MICROBIOLOGY
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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.
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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.
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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
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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.
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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
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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.
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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.
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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.
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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.
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•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
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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).
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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
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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
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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
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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
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•
RAW SYRUP
• FINAL SYRUP
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RAW / SIMPLE SYRUP PREPARATION
• Purified clear water and crystalline sugar are mixed together tomake syrup
• Basic Ingredients
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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.
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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.
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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.
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• 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
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surface area because the fluids spread out over the plate.
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• 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
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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.
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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
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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
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• 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).
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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.
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• 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.
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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.
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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
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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