Thermoduric Bacteria Count - also known as Lab Pasteurization Count (LPC)

Method References

Standard Methods for the Examination of Dairy Products
Compendium of Methods for the Microbiological Examination of Foods

Sample Size


Estimated Turn Around Time

48 hours

Reporting Unit


Method Description

Samples are prepared and dilutions made. The samples are then plated on media and incubated based on method specifications. After incubation plates are read and results generated based on countable range.

Additional Information

Thermoduric Bacteria are microorganisms that are heat resistant and can survive pasteurization treatment. This type of bacteria is known to cause reduced shelf life or spoilage of food products.
Thermoduric bacteria are often associated with unsanitary conditions on the farm and poor sanitation of equipment in dairy processing plant. The most effective way to reduce them throughout the entire process from the farm to the processor is to remove them at farm level. This is done through good management, maintenance and cleaning of the milking plant and milk storage facilities.
This procedure enumerates the number of thermoduric bacteria present in a sample using a spread or pour plate method.

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