Total plate count is a microbiological test that measures the total number of viable aerobic microorganisms per gram of a food sample, serving as a general indicator of raw-material quality, processing hygiene and temperature management.
In trade practice
Buyers specify a maximum total plate count in purchase contracts and product specifications; results are reported on a certificate of analysis issued by an accredited laboratory. Elevated counts in frozen or dried products typically point to poor raw-material hygiene, inadequate blanching, or temperature abuse during processing or storage. QA teams at intake compare the supplier’s certificate against the agreed limit and may commission independent retesting on arrival. Common mistakes include sampling too few units or accepting results from non-accredited laboratories.
In a specification
A product specification states the maximum total plate count per gram alongside the test method reference, such as ISO 4833, and the sampling plan to be applied at intake.