Option analysis:
(A) Under European Union regulations, the Maximum Residue Limit (MRL) for Aflatoxin M1 is $0.05\ \mu\text{g/kg}$ for raw milk, heat-treated milk, and milk for manufacture of dairy products, and $0.025\ \mu\text{g/kg}$ for infant formulae and follow-on formulae.

Under the Microbiological Standards for Milk and Milk Products in FSSAI regulations, the mandatory Food Safety Criteria for pasteurized milk specify that both Salmonella spp. and Listeria monocytogenes must be completely absent ($m = 0\text{ in }25\text{ mL/g}, c = 0, n = 5$).

Option analysis:

• Bacillus cereus and sulphite reducing Clostridia: Criteria applied to milk powder and sterilised dairy foods.
• Bacillus cereus and Listeria monocytogenes: B. cereus is a process hygiene criterion for powders, not the primary pasteurized milk safety criterion.
• Salmonella spp. and Bacillus cereus: B. cereus is not the two-pathogen statutory safety pair for fluid pasteurized milk.
• Salmonella spp. and Listeria monocytogenes: Correct. Statutory food safety zero-tolerance criteria for pasteurised fluid milk.

According to FSSAI standards for probiotic foods, a probiotic product must deliver a minimum therapeutic daily dose of $10^8\text{ CFU/day}$ ($1.0 \times 10^8\text{ CFU}$) of viable probiotic microorganisms throughout its shelf life. For a daily serving size of $200\text{ g/day}$:

Option analysis:

• $5.0 \times 10^5\text{/g}$: Correct. $10^8 / 200 = 5.0 \times 10^5\text{/g}$.
• $1.0 \times 10^6\text{/g}$: Would deliver $2.0 \times 10^8\text{ CFU/day}$, exceeding the minimum requirement.
• $1.0 \times 10^7\text{/g}$: Standard for general probiotic products when serving size is small ($10\text{ g}$).
• $5.0 \times 10^6\text{/g}$: Incorrect calculation.

Ultra-pasteurized (UP / Extended Shelf Life or ESL) milk is thermally processed at or above $138^\circ\text{C}$ for at least $2\text{ seconds}$ and packaged under near-aseptic conditions. Unlike commercially sterile aseptic UHT milk which is shelf-stable at room temperature for $6\text{ months}$, ultra-pasteurized milk is not commercially sterile and requires continuous refrigeration at $4\text{ to }5^\circ\text{C}$, yielding an extended refrigerated shelf-life of approximately $60\text{ to }90\text{ days}$.

Option analysis:

• Approx. $90\text{ days}$ at $4\text{ to }5^\circ\text{C}$: Correct. Ultra-pasteurized ESL milk requires refrigeration and stays fresh for up to $90\text{ days}$.
• Approx. $90\text{ days}$ at ambient temperature: Incorrect; ambient storage would spoil non-aseptic UP milk rapidly.
• Approx. $21\text{ days}$ at $4\text{ to }5^\circ\text{C}$: Typical of standard high-temperature short-time (HTST) pasteurized milk.
• Approx. $180\text{ days}$ at ambient temperature: Characteristic of fully aseptic UHT sterilized milk.

Under FSSAI microbiological criteria (sampling plan parameters) for Infant Formula and Infant Milk Food:

• Salmonella spp.: Two-class sampling plan with sample size $n = 60$, $c = 0$, absent in $25\text{ g}$ -> (II).
• Cronobacter sakazakii: Sample size $n = 30$, $c = 0$, absent in $10\text{ g}$ -> (I).
• Enterobacteriaceae: Process hygiene criterion with sample size $n = 10$, $c = 0$, absent in $10\text{ g}$ -> (IV).
• Bacillus cereus: Three-class sampling plan with sample size $n = 5$, $c = 1$, $m = 50\text{ CFU/g}$, $M = 500\text{ CFU/g}$ -> (III).
  Matching: (A)-(II), (B)-(I), (C)-(IV), (D)-(III).
  
  Option analysis:
• Incorrect matching.
• Incorrect matching.
• Correct. (A)-(II), (B)-(I), (C)-(IV), (D)-(III).
• Incorrect matching.