Biological Indicators for Frozen Vegetables

Frozen vegetables are typically quick-frozen at their peak ripeness, when their nutritional value is highest. This process helps lock in more nutrients and antioxidants, preserving the freshness and nutritional content of the vegetables without compromising their flavor. To ensure frozen vegetables are safe for consumption, we test the following biological indicators:

Coliform Bacteria: Tested according to GB/T 4789.3-2008 Microbiological Examination of Food Hygiene—Enumeration of Coliform Bacteria.

Total Bacterial Count: Tested according to GB/T 4789.2-2003 Microbiological Examination of Food Hygiene—Determination of Total Bacterial Count.

After implementing the ISO 22000 standard, both coliform bacteria and total bacterial counts in the products showed significant improvement compared to pre-implementation levels:

Total Bacterial Count:

Average before implementation: 3,815 CFU/g

Average after implementation: 2,749 CFU/g

Coliform Bacteria:

Average before implementation: 15 MPN/g

Average after implementation: 8 MPN/g