Aerobic and Anaerobic Plate Count Testing
Aerobic Plate Count (APC) and Anaerobic Plate Count (AnPC) are essential microbiological tests used to assess the overall microbial quality of food and beverage products. These methods quantify the number of viable bacteria under specific atmospheric conditions, helping manufacturers evaluate sanitation, processing efficacy, and product shelf-life.
What Is the Difference?
Aerobic Plate Count (APC) Estimates the total number of aerobic (oxygen-requiring) bacteria Requires oxygen for growth
Anaerobic Plate Count (AnPC) Estimates bacteria that grow in the absence of oxygen Grows without oxygen (strict or facultative anaerobes)
Test Type Description Oxygen Requirement
Hygiene Indicator: Reflects overall cleanliness of raw materials, equipment, and the production environment
Shelf-life Estimation: High microbial counts can shorten product life and affect quality
Process Control: Verifies effectiveness of heat treatment, fermentation, and sanitation
Regulatory & Export Compliance: Required for quality checks under various national and international food safety standards such as FDA, USDA, Codex
Why Are These Tests Important?
Typical Sample Types
Dairy: Raw and pasteurized milk, cheese, yogurt
Meat & Poultry: Raw, RTE (Ready-to-Eat), and processed products
Seafood: Fresh, frozen, smoked, or vacuum-packed fish
Beverages: Juices, bottled water, alcohol, kombucha
Spices & Herbs: Dried powders, extracts
Plant-based Foods: Fruits, vegetables, tofu, alternative meats
Test Methods
Aerobic Plate Count (Standard Plate Count)
Method: Spread or pour plate technique using Plate Count Agar (PCA)
Incubation: 35–37°C for 48 ± 2 hours
Atmosphere: Aerobic (presence of oxygen)
Reported As: CFU/g or CFU/mL (Colony Forming Units)
Anaerobic Plate Count
Method: Pour plate or roll tube method using Reinforced Clostridial Agar (RCA) or other selective media
Incubation: 30–37°C for 48–72 hours
Atmosphere: Anaerobic, maintained using gas pack jars or anaerobic chambers
Reported As: CFU/g or CFU/mL
Anaerobic Plate Count
Product Type Acceptable APC Range* Acceptable AnPC Range*
Pasteurized Milk < 20,000 CFU/mL < 100 CFU/mL (ideally none)
Raw Meat < 10⁶ CFU/g Variable based on product
RTE Foods < 10⁴ CFU/g (post-process) Should be absent or < 100 CFU/g
Spices < 10⁵–10⁶ CFU/g Depends on type/usage
Reporting & Accreditation
Method Standards: ISO 4833, BAM (FDA), AOAC Official Methods
Accreditation: Performed under ISO/IEC 17025 accredited conditions
Reporting Format: Digital COA with colony morphology, dilution factor, and remarks
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