Hi all.
Can anyone provide some feedback on what microbiological testing they are completing on finished product yoghurt and the specifications?
Thanks
Posted 10 January 2016 - 11:41 AM
Hi all.
Can anyone provide some feedback on what microbiological testing they are completing on finished product yoghurt and the specifications?
Thanks
Posted 10 January 2016 - 04:24 PM
Hi all.
Can anyone provide some feedback on what microbiological testing they are completing on finished product yoghurt and the specifications?
Thanks
Hi rellie,
The details of specifications will obviously vary with yoghurt type and from place-to-place, source-to-source, etc
One example is file A07 in post 35 at this link -
http://www.ifsqn.com...ge-2#entry40662
More NZ data in sheet 2 of the excel file in post 79 of same thread, linked here -
http://www.ifsqn.com...ge-4#entry50651
Also see this thread -
http://www.ifsqn.com...its-in-yoghurt/
A search for "yoghurt" or "yogurt" will find some more.
PS - I recall that Australia issue an official detailed list of micro.specs for a large range of categories of food products. Probably includes yoghurt.
There is also a ca. 1995 set of micro specs for Australia/NZ posted on this forum (somewhere). From memory this included yoghurt.
Kind Regards,
Charles.C
Posted 12 January 2016 - 05:07 AM
Check 1.6.1 of the Food Standards Code (FSANZ) and your dairy regs. Your limits will depend on your consumer i.e. general or sensitive population.
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Posted 12 January 2016 - 05:44 AM
Hi Rellie,
Coliform or Entero - Less than 10/g
Yeast and Mold - Target less than 10/g Less than 500/g at end of life
Staphylococcus aureus - Less than 100/g during fermentation
Total Starter Culture microorganisms - minimum 10 million/g
Labelled microorganisms - minimum 1 million/g
Salmonella - Not detected in 25g
Listeria monocytogenes - Not detected in 25g
Kind regards,
Tony
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Posted 24 January 2016 - 03:48 AM
we do Y&M testing routinely for shelf life monitoring. For product safety limits, we refer to RMP on Yoghurt Product Safety Limit By New Zealand Authority:
Salmonella
L. Monocytogenes
S, aureus
B.cereus
e.coli
Posted 24 January 2016 - 07:09 AM
Australia New Zealand Food Standards Code - Standard 1.6.1 - Microbiological Limits for Food
Ready-to-eat food in which growth of Listeria monocytogenes will not occur Listeria monocytogenes 102 cfu/g
Ready-to-eat food in which growth of Listeria monocytogenes can occur Listeria monocytogenes not detected in 25 g
Risk Management Programme Template for the Manufacture of Yoghurt NZ
Appendix N: Product Safety Limits seem to be generic for all dairy products:
Risk Management Programme Template for the Manufacture of Yoghurt NZ_032.jpg 259.02KB
4 downloads
E.coli of 100/g seems high
Bacillus cereus: Vegetative cells inactivated in yoghurt (pH 4.5)
Regards,
Tony
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand.
Practical Internal Auditor Training for Food Operations - On Demand.
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Posted 24 January 2016 - 09:40 AM
Hi rellie,
Was the info. presented of any help ?
Kind Regards,
Charles.C
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