• Tharunkumar.A.S
• Vinothkumar.C
• Santhaseelan.C

This study focuses on the crucial task of identifying and counting microorganisms found in pack or processed foods to ensure their safety and quality. The project also utilizes molecular and biochemical techniques to characterize these microorganisms. Various techniques such as serial dilution, enrichment culture, filtration, and direct plating methods are utilized to screen and isolate the microorganisms, and they undergo PCR amplification, sequencing and biochemical tests for characterization. The research discovered various microorganisms such as bacteria, yeasts, and fungi present in different food products with varying contamination levels. An analysis of the microorganisms showed that a few of them could cause food spoilage, including Pseudomonas, Bacillus, and Aspergillus species. Also, the study identified useful microorganisms such as lactic acid bacteria, which can be used as probiotics or for food fermentation. This research provides valuable insights into the microbiological quality of packed or processed foods and contributes to the development of effective strategies to improve food safety and quality.

Spread Plating, Biochemical test, microbes, 16s rDNA sequencing, PCR

"SCREENING AND IDENTIFICATION OF MICROBES IN PACKED AND PROCESSED FOODS: A STUDY ON MICROBIAL CONTAMINATION", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 5, page no.i335-i360, May-2023, Available :http://www.jetir.org/papers/JETIR2305873.pdf

"SCREENING AND IDENTIFICATION OF MICROBES IN PACKED AND PROCESSED FOODS: A STUDY ON MICROBIAL CONTAMINATION", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 5, page no. ppi335-i360, May-2023, Available at : http://www.jetir.org/papers/JETIR2305873.pdf