7 replies to this topic

[Andy_Yellows]

Hi everyone,

 

Am trying to put a sampling plan together for laboratory micro analysis and am basically wondering how to go about finding out the acceptable levels for the tests we want to carry out. My old boss left me his results from last year but they don't state the maximum level allowed. Can't really go ahead and state my corrective actions until I know whether we'll need to implement them.

 

Many thanks

[shasha8705]

I am not an expert by any means but my first question I would ask you is , "What type of product do you plan on testing? Raw proteins? RTE? Raw produce? Dry Ingredients?" I would treat most of these separately with different limit allowances and even different micro tests. My current program does testing for both RTE and raw items but most "awareness" is concentrated on the RTE product since that has been through a lethality treatment and should have the lowest micro numbers as long as sanitation, lethality, and post lethality storage procedures are in place and being followed. Since I am in U.S. we often reference USDA FSIS documents for guidance and then further narrow down our allowance levels based on risk. Here's the website for reference. http://www.foodstand...icrobi1306.aspx

 

Also some limits are dictated to us by our customers and are often much stricter than government regulations.

[Charles.C]

Hi Andy,

 

As per the previous post, it's difficult to give directly relevant information without some knowledge of the Product. Maybe liquid eggs ?

 

The threads/posts below contain a variety of general microbiological compilations attached/linked/available as Google Books, and 1 thread on Sampling.

 

http://www.ifsqn.com...-establishment/

 

http://www.ifsqn.com...ken/#entry42560

 

http://www.ifsqn.com...-on-food-items/

 

http://www.ifsqn.com...-specification/

 

http://www.ifsqn.com...y-to-eat-foods/

 

http://www.ifsqn.com...ion/#entry59495

[Andy_Yellows]

Hi all,

 

The products I am looking to test are prepared vegetables and water mixed with a chemical mixture OW1.

 

I am following the tests conducted by my former boss last year for Enterobacteriaceae, E.Coli, Staph Aureus, Bacillus Cereus, Salmonella and Listeria. But like I say this year I need the limits to be noted in a sampling plan which I'm currently making from scratch without enormous knowledge of the subject. If anyone knows of a manual or table where the accepted levels for these bacterium are displayed that would be great.

 

Thank you

[GMO]

Do you supply a major retailer?  Tesco always used to have clear limits in their categories.  I would hope EColi, Staph, B. cereus, Salmonella and Listeria should all be targeted as not detected though? I suppose the only question is on enteros?

[pooled]

You can establish your own acceptable limits based upon the previous years data & the actions taken upon those. If in the last year the highest level that came up was 10 & you didn't do anything then that can be your "green" range or clean, and do a test when it is dirty ("red") to find the maximum & based upon times that you needed to resanitize you can set that caution or "yellow" range.

[Charles.C]

Do you supply a major retailer?  Tesco always used to have clear limits in their categories.  I would hope EColi, Staph, B. cereus, Salmonella and Listeria should all be targeted as not detected though? I suppose the only question is on enteros?

 

Hi GMO,

 

I guess it may depend on the "vegetables" and the "prepared" .

 

And micro-wise whether whether pathogenic E.coli or not. If yes, i agree with you.

 

Staph./B.cereus/L.mono often have acceptable maxima, eg 100 x 3. (prepared vegetables in UK/L.mono = Regulatory ?)

 

@Andy - The mysterious OW1 sounds interesting ? = hypochlorite ?

[Andy_Yellows]

Hi GMO,

 

I guess it may depend on the "vegetables" and the "prepared" .

 

And micro-wise whether whether pathogenic E.coli or not. If yes, i agree with you.

 

Staph./B.cereus/L.mono often have acceptable maxima, eg 100 x 3. (prepared vegetables in UK/L.mono = Regulatory ?)

 

@Andy - The mysterious OW1 sounds interesting ? = hypochlorite ?

Charles, the OW1 is a mixture of ascorbic lactic and citric acid we use with water to was our salad leaves to getthe pH below 4 (we set our critical limit at 4.5 by expection in case it goes slightly above 4). As far as I'm aware its not pathogenic E.Coli. We don't supply large retailers, more hotels, restaurants, schools and other catering outlets, though we are being audited on Tuesday to hopefully gain the necessary certification to supply the public sector (hospitals and prisons).

I've just been sent some information regarding acceptable levels and think I've got some clarity on the matter now. Thanks guys!