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@article{190692,
        author = {Varshitha R and Kumar Chandu K and Anu Kiruthika S},
        title = {Microbial Monitoring For Quality Assurance In Food Processing Systems},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {8},
        pages = {3080-3095},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=190692},
        abstract = {Microbiological quality control (MQC) is a fundamental component of food safety management systems, ensuring the production of safe, high-quality and regulatory-compliant food products. Conventional culture-based methods, including total viable count and indicator organism analysis, remain essential for routine quality assessment, while rapid and molecular techniques such as polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), CRISPR and automated microbial detection systems offer improved sensitivity and reduced analysis time. The role of good manufacturing practices (GMP), hazard analysis and critical control points (HACCP) and sanitation standard operating procedures in minimizing microbial contamination is highlighted. Effective implementation of microbiological quality control not only supports compliance with international food safety standards but also reduces the risk of foodborne illnesses and product recalls. Continuous advancements in rapid detection technologies are strengthening food safety monitoring and enhancing consumer protection. However, significant obstacles remain, including high expenses, detection difficulties and the increasing resistance of harmful bacteria to antibiotics. This study reviews and evaluates key microbiological quality control practices employed in food industry, focusing on the detection, enumeration and control of pathogenic, indicator and spoilage microorganisms across the food production chain and also strategies to enhance microbiological testing and management within the food sector, ensuring that food remains safe and of high quality globally.},
        keywords = {Microbial quality control, Food safety, Spoilage, HACCP, Food pathogens.},
        month = {January},
        }