Aerobic plate count is a microbiological method that estimates the total number of viable aerobic microorganisms in a food sample, serving as a general indicator of hygiene and product quality.
In trade practice
QA teams use aerobic plate count results to assess raw material hygiene at intake and to verify that processing and storage conditions have not allowed microbial proliferation. Samples are diluted, plated on standard agar and incubated before colonies are counted. Limits are set in product specifications and purchase agreements rather than in general EU food safety legislation, so buyers and suppliers must agree thresholds contractually. Frozen berry and dried fruit specifications commonly include aerobic plate count alongside yeast and mould count as paired hygiene indicators.
In a specification
A product specification typically states the maximum aerobic plate count per gram alongside the sampling plan and test method reference, such as ISO 4833, to ensure comparable results between supplier and buyer laboratories.