Process for the detection of the microbiological contamination of liquid products contained in a packaging

摘要

The present invention relates to a process for the detection of the yeast or fungal contamination of a liquid food product contained in a packaging. This process is characterised in that it comprises the following steps: - adding to the product contained in the packaging a composition capable of promoting the growth of microorganisms likely to contaminate the product; - incubating for less than 50 hours at a temperature of between 20 DEG C and 35 DEG C; - observing the contamination by detecting a change in the state of the packaged product and especially the swelling of the sealed packaging, or the change in the appearance of the product through a transparent packaging.