Question

The permissible limit of yeast and molds (cfu) as process hygiene criteria for satisfactory quality of Khoa/ Khoa based sweets as per FSSAI specifications is ________.

• A. \(> 50/g\)
• B. $150/g$
• C. $100/g$
• D. $\le 10/g$

Hint:

In food hygiene, the "Satisfactory" limit for molds in sensitive products like Khoa is very strict (under 10). Anything higher suggests poor handling or dusty environments.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Khoa and khoa-based sweets (like Burfi, Peda, Gulabjamun) are highly susceptible to mold growth because they are often handled manually and stored in open environments.
FSSAI provides microbiological limits to ensure the hygienic quality of these traditional products.

Step 2: Detailed Explanation:
According to FSSAI microbiological standards for dairy products (Table 2: Process Hygiene Criteria):
For Khoa and Khoa-based sweets:
-Satisfactory: Yeast and Mold count should be $\le 10$ cfu/g.
-Satisfactory to marginal: $10 - 50$ cfu/g.
-Unsatisfactory: \(> 50\) cfu/g.
A count of $\le 10$ per gram indicates that the product was prepared under very good hygienic conditions with minimal exposure to airborne spores or contaminated utensils.

Step 3: Final Answer:
The permissible limit for satisfactory quality is $\le 10/g$.