The most important control part is to perform microbiological tests on the final product. Since every product has a natural biological flora, controlling and maintaining the microbiological spectrum in the acceptable range requires observing the necessary control items in prerequisite plans and preliminary health principles in production.

The necessary microbiological tests include the following:

Total microbial count, Salmonella, Escherichia coli, Clostridium perfringiis, Staphylococcus aureus, Coliform and mold and yeast