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...Microbiological analysis experiment microbiolocal of air and water structure introduction objectives requirements procedure observation interpretation the can contaminate foods including dairy products during processing with pathogenic spoilage microorganisms resulting in deterioration finished product common aerosol sources a plant are personnel dust insects rodents floor drains ventilation system especially when used under pressure cleaning sanitization procedures food contact surfaces harbour be potential source for formation areas hence it is important to regularly monitor quality environment entrance any airborne microorganism into pasteurized sterilized highly undesirable make dry milk free pathogens e g salmonella crucial ensure low count cooling instantizing milks monitoring part good manufacturing practices gmp hazard critical control points haccp programmes there two basic methods passive active sampling method an sampler technique based on number given volume sucked by that ...