Microbiological Testing

Microbiological testing encompasses analytical methods examining types and counts of microorganisms in food. Measuring general viable counts, coliform groups, yeast and mold counts evaluates food safety and quality.

The basic plate method spreads samples on media to count colonies. Miso's high salt reduces pathogenic risk, but regular testing confirms manufacturing hygiene. Visualizing the invisible world and proving safety through numbers — that is microbiological testing's role.

Standard plate count using nutrient agar is the fundamental method. For miso, salt-tolerant microorganisms require attention, sometimes using 10% salt agar selective cultivation. Under HACCP systems, microbiological testing is positioned as a verification tool for critical control points (CCPs).