Question

The pathogens applicable in the food safety criteria of fermented milk products are ______
______\and ______
______\as per FSSAI

• A. Salmonella and Bacillus cereus
• B. Bacillus cereus and Listeria monocytogenes
• C. Salmonella and Listeria monocytogenes
• D. Salmonella and Sulphite reducing Clostridium

Hint:

Under FSSAI regulations, "Food Safety Criteria" for most ready-to-eat dairy products mandate the absolute absence of Salmonella and Listeria monocytogenes in 25g.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
FSSAI has established microbiological standards for dairy products to protect consumers from foodborne diseases.
These standards are divided into hygiene indicators and food safety criteria.
Hygiene indicators assess general cleanliness and manufacturing practices, while food safety criteria target high-risk pathogens that must be completely absent in final products.

Step 2: Detailed Explanation:
For fermented milk products, the primary pathogens specified under FSSAI's food safety criteria are Salmonella species and Listeria monocytogenes.
FSSAI regulations mandate the absolute absence of Salmonella and Listeria monocytogenes in specified sample sizes (typically 25g).
Salmonella can cause severe gastroenteritis and systemic infections, while Listeria monocytogenes is a highly dangerous pathogen capable of causing listeriosis, especially in pregnant women, neonates, and immunocompromised individuals.
Other organisms like Bacillus cereus or Sulphite-reducing Clostridium may have limits or be classified as hygiene indicators in specific categories, but are not the primary duo for general fermented milk safety criteria.
Therefore, the correct pair of pathogens is Salmonella and Listeria monocytogenes.

Step 3: Final Answer
According to FSSAI food safety criteria, the pathogens that must be absent in fermented milk products are Salmonella and Listeria monocytogenes.