the control of anaerobic sporeformers. Therefore, the level of SRC can be used to determine adherence to Good Hygiene and Manufacturing Practices during the production of dehydrated dairy ingredients or products such as powdered infant formulae. SRC levels exceeding a limit of m = 100 cfu/g, for example, would point to conditions potentially conducive to the multiplication of anaerobic clostridia in the processing lines, or some source of external contamination. Considering the characteristics and behaviour of various types of clostridia, such levels would then also point to conditions possibly supporting multiplication of C. botulinum, when present, beyond normal low levels. In contrast, SRC levels below this limit would confirm the effectiveness of the established hygiene control measures, and hence a negligible risk for C. botulinum. Lots within the established limit could be used as intended. If a lot exceeded this limit, an investigation into possible causes would be warranted together with actions to prevent further occurrence of unacceptable levels. With regard to the affected lot, this should be subject to appropriate actions to mitigate the potential risk. Such actions could range from the rejection of the lot in question, its use in products targeted towards non-sensitive consumers or for products manufactured with a kill-step designed to eliminate clostridial spores.