Q52: In FSSAI rules and regulations for fermented milk products, which... - Microbiology of Processed Dairy Products, Starters, Probiotics & Standards - ICAR AIEEA PG Dairy Science 14 July 2023 Shift-1 Paper | Agrigyan

Under FSSAI microbiological standards, criteria are divided into two distinct categories:

• Food Safety Criteria: Microorganisms whose presence poses direct health hazards to consumers (e.g. Salmonella spp. and Listeria monocytogenes).
• Process Hygiene Criteria: Indicator organisms that reflect the sanitary conditions and hygienic status of the manufacturing process (e.g. Escherichia coli, Coliforms, and coagulase-positive Staphylococci). For fermented milk products, Escherichia coli serves as the Process Hygiene Criteria.
  
  Option analysis:
• Listeria monocytogenes: Incorrect. Classified under Food Safety Criteria.
• Salmonella spp.: Incorrect. Classified under Food Safety Criteria.
• Escherichia coli: Correct. Indicator of hygiene compliance classified under Process Hygiene Criteria.
• Enterobacter sakazakii: Incorrect. Primarily relevant as a safety criterion in infant formula.