I. Objectives of Microbiological Control

1.1 Definition of Quality

II. Control Policy

II.1 Levels of Control

II.2 Frequency of Controls

II.3 Parameters to be Controlled

II.4 Control Methods

III. Sampling, Transport, and Preparation of Samples

III.1 Solid Foods

III.2 Liquid Foods

III.3 Surface Sampling

III.4 Dilution Techniques

IV. Classical Techniques for Microorganism Enumeration

IV.1 Microscopic Enumeration

IV.2 Enumeration on Solid Media

IV.3 Enumeration in Liquid Media

V. Phenotypic Identification of Microorganisms

V.1 Cultural Characteristics

V.2 Morphological and Structural Characteristics

VV.3 Biochemical and Physiological Characteristics

VI. Recent Enumeration Techniques

VII. Implementation of Control

VII.1 Control of Raw Materials

VII.2 Control of Manufacturing in Fermentation Industries

VII.3 Control of Cleaning and Disinfection

VII.4 Control of Finished Products