Soup, Stock Analysis for hotels and restaurants.
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Soup/Stock Testing | Standard Plate Count | ISO 4833-1:2013 / AOAC 990.12 | ≤10⁴ CFU/mL |
| Yeast/mold | ISO 6579-1:2017 / AOAC 2003.09 | Absent in 25 mL | |
| Staph. aureus | ISO 11290-1:2017 / AOAC 2004.06 | Absent in 25 mL | |
| Coliform | ISO 16649-2:2001 / AOAC 991.14 | <10 CFU/mL | |
| E. coli | ISO 4832:2006 / AOAC 991.14 | <10² CFU/mL | |
| Clostridium | ISO 6888-1:2021 / AOAC 975.55 | <10² CFU/mL | |
| Salmonella | ISO 7937:2004 / AOAC 976.30 | <10² CFU/mL | |
| Coagulative Staphylococcus | ISO 21527-2:2008 / AOAC 997.02 | ≤10² CFU/mL | |
| Listeria | ISO 4833-1:2013 / AOAC 990.12 | ≤10⁴ CFU/mL | |