The first target of the bacteriological test on food, in particular on milk for children, is to ensure the consumer’s heath; it is the way to care not only about the health of food (absence of pathogenic germs) but also hygiene during production. It guarantees against alterations occurring during the process, and determines the time and type of conservation. Research into germs or micro-organisms can highlight the presence of pathogenic germs, called mark germs. For the bacteriological test on food it is necessary for all the procedures - from the sample to analysis certification – to be standardised. After the restoration of powdered milk with water, research must be performed into the following parameters:

• numeration of colonies;
• coliforms;
• staphilococcus aureus;
• salmonellas.