The food industry routinely enumerates microbial flora, which indicates the microbiological quality of the entire production process, from raw materials to finished products.
Quality indicators are of major importance in establishing a HACCP approach and guarantee the commercial value of food products from leaving the factory through to the end of their shelf life.
Quality indicators enumerated in routine usually are: Total count, coliforms, E.coli, S.aureus, enterobacteriaceae, yeasts & moulds..
