Job Summary The QC Microbiologist is responsible for the daily execution of microbiological testing on incoming shell eggs, liquid egg blends, environmental surfaces, and finished egg powders. This role ensures strict compliance with food safety regulations, validates the efficacy of the thermal spray-drying and pasteurization processes, and maintains laboratory standards to prevent product contamination.
Key Responsibilities
1. Sampling & Microbiological Testing
● Pathogen Testing: Perform mandatory qualitative testing. (the highest risk factor in poultry products)
● Indicator Organism Analysis: Enumerate Enterobacteriaceae, Aerobic Plate Count (APC/AMC), Yeast & Mold, and Staphylococcus aureus on finished egg powders to verify quality and shelf-life stability.
● Raw Material Control: Sample and test incoming raw shell eggs or liquid eggs for baseline microbial load before they enter processing.
● 2. Process Verification & Plant Hygiene
● Pasteurization & Spray Dryer Validation: Monitor and test pasteurized liquid eggs and spray-dried powders to ensure the thermal kill-step effectively eliminates microbial hazards without destroying egg protein functionality.
● Environmental Monitoring Program (EMP): Conduct routine surface swabbing, air sampling, and water testing across high-risk hygiene zones (e.g., breaking rooms, drying chambers, and packaging areas).
● Sanitation Verification: Perform Pre-operational Adenosine Triphosphate (ATP) hygiene monitoring and microbiological swabs on Clean-in-Place (CIP) systems, breaking equipment, and spray dryers to validate sanitation efficacy.
● 3. Laboratory Operations & Data Management
● Media & Culture Upkeep: Prepare, sterilize, and verify culture media, while securely maintaining control organism strains.
● Equipment Calibration: Handle daily verification and calibration of analytical laboratory instruments like incubators, autoclaves, and laminar air flows.
● Documentation & COAs: Maintain impeccable laboratory notebooks, input data into LIMS, and generate Certificates of Analysis (COAs) for finalized product batches.
Regulatory Compliance & CAPA
● Standards Adherence: Ensure the laboratory operates in compliance with FSSC 22000, ISO 22000, Global Food Safety Initiative (GFSI) benchmarks, and local standards.
● Out-of-Specification (OOS) Investigations: Immediately flag and isolate batches showing high microbial counts. Lead root-cause analysis and implement Corrective and Preventive Actions (CAPA).
Qualifications & Requirements
● Education: Bachelor’s or Master’s degree in Microbiology, Food Science, Biotechnology, or a closely related biological science field.
● Experience: 2–3 years of experience in a food testing laboratory, ideally within the egg processing, dairy, or commercial milk powder industries.
● Technical Skills: ○ Proven experience with aseptic techniques, serial dilutions, and plate pouring. ○ Familiarity with rapid pathogen screening methods Solid understanding of HACCP principles, moisture control parameters, and moisture-to-water activity dynamics in powders.
● Physical Requirements: Ability to safely handle chemical reagents, move within a fast-paced manufacturing plant, and work on a rotating shift pattern if required by production demands.
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
- Health insurance
- Paid time off
- Provident Fund
Work Location: In person
