Microbial quality of herbal medicine in production unit

Abstract

Microorganisms are one of the primary causes of spoilage and off-flavors in food products. Consequently, the production of consistent, high-quality food products requires the implementation of a through, well-planned cleaning and sanitizing program aimed at controlling and/or reducing the amount of bacteria entering products during and after processing / preparation. The microbial sampling and enumeration of food contact surfaces and food products. To evaluate and record the microbial condition of food products and food contact surfaces. In order to know that food is being processed safely, the best indicator is the Aerobic Plate Count (APC) of the food. In this study, Microbial air and surface swab microbial contamination from Herbal medicine production unit was examined. The main objective was given to the surfaces in the area of herbal medicine production, the air present in the each and every cabinet of processing unit.