A set of tests recommended by the Food Products Association formerly the National Canner's Association to assess the microbial load of the unique organisms that are problematic to the canning industry. Finished product and raw ingredients can be analyzed. Organisms such as Thermophilic Spore Formers, Aerobic and Anaerobic Mesophilic Spore Formers, Aciduric Spore Formers and Sulfide-Reducing Spore Formers can be screened for or enumerated.
Test Includes Total Thermophilic Aerobic & Flat Sour Spore count, H2S + Thermo Anaerobic Spore Count, H2S - Thermo Anaerobic Spore count.
EMSL Test Code: F120
Sample retention time – 30 days, unless highly perishable