Microbiological Testing of Food | NABL & FSSAI Accredited Laboratory

Microbiological testing of food detects and quantifies bacterial, fungal, and pathogenic contamination that causes foodborne illness, spoilage, and regulatory non-compliance. Auriga Research provides NABL-accredited and FSSAI-approved microbiological food testing for manufacturers, exporters, importers, and food business operators (FBOs) from laboratories in Bangalore and Delhi.

FSSAI's Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 prescribe microbiological limits for all major food categories. Non-compliance results in product rejection, licence suspension, and market recalls. Our testing covers the complete parameter panel required for FSSAI licensing, surveillance audits, export certification, and third-party food safety assessments.

We use validated microbiological methods conforming to IS, ISO, and APHA standards, with all confirmatory identifications performed using selective and differential media, biochemical profiling, and where required, PCR-based molecular confirmation. Our laboratory maintains strict sample-handling protocols and chain-of-custody records to ensure data integrity for regulatory submissions.

Microbiological Tests Performed

Total Plate Count (TPC) / Aerobic Plate Count — general hygiene indicator
Total Coliform Count — faecal contamination indicator
Escherichia coli (E. coli) — specific faecal contamination marker
Pathogenic E. coli (O157:H7, STEC, EPEC) — rapid PCR confirmation
Salmonella spp. — absence required in most food categories
Listeria monocytogenes — mandatory for ready-to-eat (RTE) and dairy products
Staphylococcus aureus and Enterotoxins — cooked and RTE food safety
Yeast and Mould Count — spoilage and mycotoxin risk indicator
Enterobacteriaceae — hygiene indicator for processed foods
Pseudomonas aeruginosa — packaged water and dairy testing
Bacillus cereus — rice, cereal, and starch-based products
Clostridium perfringens — meat, poultry, and cooked products
Campylobacter — poultry and meat products
Cronobacter sakazakii — infant formula (critical pathogen)
Shelf-life / Challenge studies — inoculation and growth modelling

Food Categories We Test

Dairy — milk, ghee, paneer, curd, cheese, ice cream

Beverages — fruit juices, carbonated drinks, packaged water

Meat, poultry, and seafood products

Ready-to-eat (RTE) and packaged snacks

Spices, condiments, and seasonings

Cereals, grains, and flour products

Bakery and confectionery products

Baby food and infant formula

Edible oils and fats

Frozen and chilled food products

Turnaround Time

Test	Standard TAT	Express
TPC, Coliform, Yeast & Mould	5–7 business days	Available
Salmonella (culture)	5–7 business days	On request
Listeria monocytogenes	5–7 business days	On request
Pathogen PCR (rapid panel)	24–48 hours	Standard
Shelf-life / challenge study	28+ days (protocol-dependent)	—

Related Food Testing Services

Frequently Asked Questions

What microbiological parameters are tested in food under FSSAI regulations?

FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 specify microbiological limits for all major food categories. Mandatory tests typically include Total Plate Count (TPC), Total Coliform Count, E. coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes (for RTE foods), and yeast and mould count. Specific categories such as milk, meat, and packaged drinking water have additional requirements including Enterobacteriaceae, Pseudomonas, and spore counts.

How long does food microbiological testing take?

Standard microbiological tests (TPC, coliform, yeast and mould) take 5–7 business days. Salmonella detection by culture method takes 5–7 days including enrichment and confirmation. Listeria monocytogenes testing takes 5–7 days. Rapid PCR-based pathogen testing can deliver results in 24–48 hours for routine pathogens. Express service is available for time-critical FSSAI submissions and export shipments.

What is Total Plate Count (TPC) and why does it matter?

Total Plate Count (TPC) — also called Aerobic Plate Count (APC) or Total Viable Count — measures the total number of live aerobic bacteria in a food sample. It is expressed as Colony Forming Units per gram (CFU/g). TPC indicates general hygienic quality and shelf-life potential. FSSAI limits vary by food: e.g., pasteurised milk must have TPC ≤50,000 CFU/ml, packaged drinking water ≤1 CFU/ml, and ready-to-eat foods ≤10,000 CFU/g. High TPC indicates poor sanitation, temperature abuse, or raw material contamination.

Are your microbiological test reports accepted by FSSAI licensing authorities?

Yes. Auriga Research is NABL-accredited under ISO/IEC 17025:2017 for microbiological testing of food and food products, and is also an FSSAI-approved testing laboratory. Our certificates of analysis are accepted by FSSAI for licence applications, renewals, and compliance audits. Reports are also accepted by export inspection councils (EIC, APEDA) and third-party food safety auditors.

What is the difference between Coliform and E. coli in food testing?

Total Coliform is a group of bacteria including Enterobacter, Klebsiella, Citrobacter, and E. coli that inhabit the intestines of warm-blooded animals. Their presence indicates faecal contamination potential or inadequate processing. E. coli is a specific indicator of direct faecal contamination — more specific and more serious. Pathogenic E. coli strains (O157:H7, STEC) can cause severe food poisoning. FSSAI requires both indicators for most food categories, with E. coli typically required to be absent per gram in ready-to-eat foods.