Question

According to FSSAI, the maximum permissible count (in cfu/g) of S. aureus in ice cream is

• A. 10
• B. 90
• C. 100
• D. 200

Hint:

FSSAI Microbiological Criteria for Ice Cream:
Total Plate Count = $\le 250,000\text{ cfu/g}$.
Coliform Count = $\le 10\text{ cfu/g}$.
Staphylococcus aureus = $\le 10\text{ cfu/g}$.
Salmonella & Listeria = Absent in 25 g.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Food Safety and Standards Regulations microbiological criteria: FSSAI enforces a strict maximum threshold of $m = 10 ext{ cfu/g}$ ($M = 100 ext{ cfu/g}$) for coagulase-positive Staphylococcus aureus in commercial ice cream.
Key Formula or Approach:
\[ \text{FSSAI Standards for Ice Cream: } \textit{Staphylococcus aureus} \le \mathbf{10 \text{ cfu/g}} \quad (\text{Absent in 0.1 g / } m = 10, \; M = 100) \]

Step 2: Detailed Explanation:
Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations (FSSAI Microbiological Standards for Milk and Milk Products):
- {Staphylococcus aureus (coagulase-positive staphylococci) is a critical food safety parameter reflecting food handler personal hygiene and post-pasteurization contamination.
- For Ice Cream, Kulfi, and Frozen Dairy Desserts, the maximum permissible statutory limit is set at 10 cfu/g (or Absent in 0.1 g $m = 10\text{ cfu/g}$). Counts above this limit trigger regulatory action due to the risk of heat-stable staphylococcal enterotoxin A--E production.

Step 3: Final Answer:
Therefore, the maximum permissible count of S. aureus is 10 cfu/g, corresponding to option (A).