7 replies to this topic

[ajahmoh]

Hi All,

 

 

Can someone help me regarding the preferred moisture content of chocolate and confectionery to support the chemical characteristic of our product and if possible is there reference regarding microbial growth for each/range of moisture content??

 

I prefer to test water activity instead of moisture content since water activity has data of its value and microbial growth for each...but i'm not sure if management will approve to buy it..that is why i'm doing a little research to support and justify my request...

 

 

Hope for any one's help..

 

 

Regards,

 

Adrian

[JPO]

The products I've used in the past  (chocolate chips, chunks, wafers, etc.) were spec'd at <1% moisture with reportable COA results in the 0.5-0.8 range.

 

Hope this helps.

[ajahmoh]

Hi JPO,

 

at MC of 0.5 to 0.8 % is there any reference material that controls microbial growth on those range?

[Charles.C]

Hi JPO,

 

at MC of 0.5 to 0.8 % is there any reference material that controls microbial growth on those range?

 

hi Adrian,

 

Note that Survival of microbial pathogens in a product may also be a significant hazard even if a low  Aw prevents growth.

 

From memory, chocolate is famous for Salmonella.

[ajahmoh]

Hi Charles, yes chocolate is famous for salmonella...I'm enquiring this for the Chemical characteristics i'd be using to describe our end product in accordance with 7.3.3.2 of ISO 22000 certification

[Charles.C]

Hi Adrian,

 

This may give you some ideas regarding hazards -

 

http://www.inspectio...92481518?chap=2

[Charles.C]

addendum

 

note that for the haccp plan/hazard analysis,  iso22000 is only interested in safety-related  items. but a general product specification is typically required for the initial stages ("Product") of the haccp plan.

 

PS - if you need a typical general product specification, just google "chocolate - product specification". but most of them do not go into details of potential chemical hazards like pesticides. IMEX many 'typical' specs simply state something like "In conformance to relevant Local regulatory requirements" since these usually do exist (somewhere) and i predict also in the Phillipines.

 

PPS (for readers) - also note these partially related, parallel threads -

http://www.ifsqn.com...tandard-exists/

 

http://www.ifsqn.com...169-brix-value/

Edited by Charles.C, 29 March 2016 - 01:59 PM.
expanded

[ajahmoh]

Hi Charles,

 

Indeed in the Philippines there are existing regulations,,...Currently i work in Saudi Arabia which doesn't have firm regulations on food sector which makes it difficult for me to establish our documents..

 

 

Regards,

 

Adrian