INTERNSHIP REPORT

A Dissertation submitted to affiliated PERIYAR UNIVERSITY, in Partial

Fulfillment of the requirements for the award of the degree of

BACHELOR OF
SCIENCE IN
MICROBIOLOGY

Submitted by

Vigneshwaran.D

Under the guidance of

PG AND RESEARCH DEPARTMENT OF MICROBIOLOGY

P. G. P COLLEGE OF ARTS AND SCIENCE

(Affiliated to Periyar University, Reaccredited by NAAC)
 NAMAKKAL - 637 207

Acknowledgements

I would like to express my heartfelt gratitude to the entire team at Native Special Product Pvt.
Ltd. for their guidance and support throughout my internship. Special thanks to:

- Mr.Sarbudeen, for his invaluable assistance and mentorship, especially in issuing the debit
note.

- The Quality Control and Assurance team, for their patience and for providing me with the
opportunity to gain hands-on experience in the field.

- My academic mentors and professors, whose teachings and advice have been instrumental in
my learning journey.

Thank you all for making this experience enriching and memorable.
 INDEX

S.NO CONTENT PAGE

1. Introduction

2. Objectives

3. Company Overview

4. Internship Experience

5 Learnings and Skills Acquired

6 Conclusion

7 Appendixes

8 Reference
 Introduction

Overview of the Internship

My name is N.akshay, and I recently completed a 15-day internship at Native Special Product
Pvt. Ltd., a distinguished food product company known for its focus on natural and organic
ingredients. This report outlines my experiences, learnings, and contributions during my brief yet
intensive internship, highlighting the skills I acquired and the projects I was involved in.

Importance of Microbiology in the Food Industry

Microbiology plays a critical role in ensuring the safety and quality of food products. By
understanding the microbial content of food and the environments in which it is produced, we
can prevent foodborne illnesses and ensure that products meet safety standards. My internship at
Native Special Product Pvt. Ltd. provided me with an opportunity to apply my theoretical
knowledge in a practical setting, contributing to the company's mission of providing safe and
high-quality food products.

Brief Description of the Company

Native Special Product Pvt. Ltd. is dedicated to producing high-quality, traditional food
products, focusing on natural and organic ingredients. The company is renowned for its stringent
quality control measures, ensuring that every product meets high safety and quality standards,
thus providing consumers with healthy and delicious food options.
 2. Objectives

The primary objectives of my internship were to:

1. Apply Theoretical Microbiological Knowledge:Utilize my academic knowledge in a practical,

industrial context.

2. Gain Hands-On Experience: Engage in food product quality control and assurance processes.

3. Understand Food Safety: Comprehend the role of microbiology in ensuring the safety and
quality of food products.

4. Learn Testing Methods: Implement various microbiological testing methods used in the food
industry.

5. Contribute to Projects: Participate in ongoing projects and initiatives at Native Special Product
Pvt. Ltd.

These objectives were designed to enhance my understanding of microbiology in the food

industry and provide me with practical skills that are crucial for my future career.

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 3. Company Overview

History of Native Special Product Pvt. Ltd.

Native Special Product Pvt. Ltd. was established in 2014 with the mission to provide high-
quality, traditional food products to consumers. Over the years, the company has grown to
become a leading name in the food industry, known for its commitment to quality and
innovation.

Mission and Vision

The company’s mission is to deliver safe, healthy, and delicious food products by leveraging
traditional methods and modern technology. Its vision is to be the most trusted brand in the
natural and organic food segment, recognized for its quality and ethical practices.

Product Range

Native Special Product Pvt. Ltd. offers a wide range of products, including traditional snacks,
organic spices, and health supplements. Each product is carefully crafted using natural
ingredients, ensuring that consumers receive the best quality.
Quality Control Measures

The company employs stringent quality control measures to ensure that all products meet high
safety standards. This includes regular microbial testing, pathogen detection, and environmental
monitoring to prevent contamination and ensure product safety.

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 4. Internship Experience

4.1 Orientation and Initial Training

The internship began with an orientation session where I was introduced to the company's
mission, vision, and extensive product range. This was followed by a series of training sessions
that covered essential topics such as:

- Good Manufacturing Practices (GMP): Understanding the principles and practices to

maintain quality in manufacturing processes.

- Standard Operating Procedures (SOP): Detailed procedures for conducting various

microbiological tests.

- Safety Protocols and Hygiene Standards: Comprehensive guidelines to ensure safety and
hygiene in food production and laboratory environments.

During the orientation, I was briefed on the importance of adhering to these practices to maintain
the high standards of quality and safety that Native Special Product Pvt. Ltd. is known for.

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4.2 Laboratory Work

Despite the short duration of my internship, I was deeply involved in various laboratory activities
to ensure the safety and quality of food products. Key activities included:

4.2.1 Microbial Testing

Microbial testing is crucial in the food industry to ensure that products are free from harmful
microorganisms. During my internship, I:

- Conducted Microbial Testing: Performed plate count methods to detect and quantify
microorganisms such as bacteria, yeasts, and molds.

- Monitored Microbial Levels: Ensured they were within acceptable limits and complied with
regulatory standards.

- Case Study: For instance, I tested batches of a traditional snack to check for the presence of E.
coli. Using selective media, I identified the microbial colonies and quantified them. The results
were within the acceptable range, confirming the safety of the product.
4.2.2 Pathogen Detection

Pathogen detection is critical for preventing foodborne illnesses. During my internship, I assisted in:

- Polymerase Chain Reaction (PCR): Used PCR to identify potential pathogens such as Salmonella
and E. coli in food samples.

- Case Study: One project involved testing a batch of raw spices for Salmonella. Using PCR, we
were able to detect trace amounts of the pathogen, prompting a recall and further investigation into
the contamination source.

4.2.3 Environmental Monitoring

Environmental monitoring helps in detecting contamination in the production environment. My

activities included:

- Swab Tests: swab tests on surfaces and equipment in the production area to detect potential
contamination.

- Air Sampling: Performed air sampling in the laboratory and production areas to monitor
microbial levels in the environment.

- Case Study: Regular swab tests of the production area revealed a slight increase in microbial
load during the monsoon season, leading to an adjustment in cleaning protocols.
4.3 Project Involvement

During my internship, I was involved in a short-term project aimed at assessing the microbial
load in a specific food product line. My role included:

4.3.1 Data Collection and Analysis

- Collected Microbial Data: Gathered samples from different stages of the production line.

- Analyzed Data: Identified contamination trends and potential sources.

- Case Study: In one instance, data analysis revealed that a specific batch of raw materials had
higher microbial counts, indicating a need for stricter supplier controls.
4.3.2 Testing Natural Preservatives

- Assisted in Testing: Evaluated the efficacy of natural preservatives in reducing microbial load
and extending shelf life.

- Case Study: We tested the use of natural extracts in preserving a traditional sweet. The results
showed a significant reduction in microbial growth, suggesting the preservative’s effectiveness.
4.3.3 Reporting and Presentation

- Compiled Findings: Prepared brief reports summarizing test results and project outcomes.

- Presented Data: Delivered presentations to the research and development team, offering
actionable recommendations based on the findings.

- Case Study: One of my presentations highlighted the benefits of a new cleaning protocol, which
was subsequently adopted by the company.
4.4 Documentation and Reporting

Maintaining accurate and detailed records was a crucial part of my internship. I was responsible
for:

- Lab Documentation: Keeping meticulous records of all laboratory activities, including test
results and observations.

- Ensuring Traceability: Detailed documentation ensured that all results could be traced back to
specific tests and conditions.

- Case Study: Proper documentation of microbial testing allowed us to trace a contamination

incident back to a specific supplier, leading to corrective action.
 5. Learnings and Skills Acquired

My 15-day internship at Native Special Product Pvt. Ltd. provided me with invaluable
experience and significantly enhanced my professional skills, including:

5.1 Practical Application of Microbiological Techniques

- Hands-On Experience: Gained practical experience with microbiological testing methods and
advanced laboratory equipment.

- Case Study: For example, mastering the use of PCR for pathogen detection allowed me to
accurately identify contamination sources in food samples.
5.2 Understanding Food Safety and Quality Assurance

- Food Safety Knowledge: Developed a deep understanding of the importance of microbiology in

ensuring food safety and quality.

- Case Study: Implementing new safety protocols in the lab enhanced my understanding of
maintaining high hygiene standards.
5.3 Research and Analytical Skills

Research Methodologies: Learned to design and execute research projects, collect and analyze
data.

- Analytical Skills: Developed the ability to interpret complex data sets and draw meaningful
conclusions.

- Case Study: Analyzing microbial data from various production stages provided insights into
contamination control.
5.4 Communication and Reporting

- Effective Communication: Improved my ability to communicate findings clearly and

effectively through reports and presentations.

- Reporting Skills: Learned to compile comprehensive reports and deliver presentations to

diverse audiences.

- Case Study: Presenting my findings on natural preservatives helped the team make informed
decisions about product formulations.
 6. Conclusion

In conclusion, my internship at Native Special Product Pvt. Ltd. was an enriching experience that
provided me with practical skills and deepened my understanding of microbiology in the food
industry. The hands-on experience, coupled with the guidance of my mentors, has significantly
contributed to my professional growth and prepared me for future challenges in the field of
microbiology.
 7. Appendices

Appendix A: Detailed Data Tables

- Tables showing microbial counts from various tests.

- Graphs illustrating contamination trends over time.

 Appendix B: Project Reports

- Sample project reports and presentations.

- Detailed documentation of the testing process for natural preservatives.

 8. References

- Academic references and textbooks used during the internship.

- Industry publications and guidelines on food safety and microbiology.

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