9 replies to this topic

[Seville2012]

Hi eveyone,

 

Request your kind attention to the following "we have come across one lot of raw material (soya-lecithin) having high mold growth (ranges from 300 cfu/g to 800 cfu/g) and this material goes into chocolate(en-robed varieties) & toffee making.

 

What if we use this in chocolate production(@ temperature of around 80deg C and confectionery cooking @temp of 110-115 deg.C ?

 

what will happen to the fungal counts(log reduction) apart from presence of Aflatoxin ?

 

Also please help with the micro standards for  Chocolate

 

Thanks!!!!

[Charles.C]

Hi Seville,

 

Please clarify whether yr data refers to a "Mould count" or a "Yeast and Mould count".

 

What is yr micro. specification for soy lecithin ?

 

D you have data for TPC, E,coli, pathogens ?

Edited by Charles.C, 26 February 2017 - 02:56 AM.
expanded

[Charles.C]

addendum

 

A basic haccp (legality?) criticism is that you may be using an approved food additive but which is not compliant with its food grade specification ?.

 

One possible micro. specification for "chocolate" is here (see Pg 37)(the units employed require a little intuitive interpretation) -

 

 chocolate.pdf   249.87KB   53 downloads

 

 

 

 

[Seville2012]

Hi eveyone,

 

Request your kind attention to the following "we have come across one lot of raw material (soya-lecithin) having high mold growth (ranges from 300 cfu/g to 800 cfu/g) and this material goes into chocolate(en-robed varieties) & toffee making.

 

What if we use this in chocolate production(@ temperature of around 80deg C and confectionery cooking @temp of 110-115 deg.C ?

 

what will happen to the fungal counts(log reduction) apart from presence of Aflatoxin ?

 

Also please help with the micro standards for  Chocolate

 

Thanks!!!!

 

Dear Mr Charles

 

The results obtained for Soya-Lecithine is Yeast & Mould counts & the plate showed only mould growth

 

Specification for Yeast & moulds for lecithin is <100 cfu/g & the results for TPC ranges from 600 cfu/g to 1100 cfu/g ,No pathogens detected 

 

Regards

[Charles.C]

Dear Mr Charles

 

The results obtained for Soya-Lecithine is Yeast & Mould counts & the plate showed only mould growth

 

Specification for Yeast & moulds for lecithin is <100 cfu/g & the results for TPC ranges from 600 cfu/g to 1100 cfu/g ,No pathogens detected 

 

Regards

 

Hi Seville,

 

thks above data.

 

The area (seafood) I am familiar with from micro POV tends to not have many Y&M problems so limited experience but i am rather surprised at the Mould level compared with TPC. This aspect has been discussed here previously (link below) although with no general answer  -

http://www.ifsqn.com...-aerobic-count/

If you have accumulated lab experience with this product/it's usual micro.data i daresay you may trust yr results, otherwise i would be inclined to do a little cross-checking.

 

A generic answer to yr earlier query regarding thermal effect is -

 

Most yeasts and molds are heat-sensitive and destroyed by heat treatments at temperatures of 140-160°F (60-71°C).  However some molds make heat-resistant  spores  and  can  survive  heat  treatments, eg Byssochlamys fulva requires  about  1 minute  at  boiling  temperature  to  kill  cells  of  the  organism,  and  may survive the heat treatment.

 

The safety significance of any (post heat treatment) detected mold is usually with regard to mycotoxins, eg see this thread -

http://www.ifsqn.com...its-in-yoghurt/

 

If yr suppled lecithin had a satisfactory COA/Y&M data,ie <100cfu/gm , you presumably have grounds for complaint (assuming yr micro.procedure is a standard one).

[Seville2012]

addendum

 

A basic haccp (legality?) criticism is that you may be using an approved food additive but which is not compliant with its food grade specification ?.

 

One possible micro. specification for "chocolate" is here (see Pg 37)(the units employed require a little intuitive interpretation) -

 

chocolate.pdf

Dear Mr Charles

 

Many thanks for the chocolate specs... and yes i agree that that would be compromising for both (Haccp & legal),

 

Even though what would be the adverse effects if we use this in aforementioned processes

 

Regards 

[Charles.C]

Dear Mr Charles

 

Many thanks for the chocolate specs... and yes i agree that that would be compromising for both (Haccp & legal),

 

Even though what would be the adverse effects if we use this in aforementioned processes

 

Regards 

 

Hi Seville,

 

Worst case scenario ?

 

http://www.telegraph...-chocolate.html

[Ryan M.]

My experience in the fruit industry...yeast and mold issues over anything else.  Yes, higher temperatures will lower the mold counts, but likely not eradicate it all.  I would be very wary of accepting/using that raw material though because of the potential for aflatoxin.  I would have that tested first before you do anything.

 

What is the hold time at 110-115 degrees C?  

 

One of our worst offending fruit base products had to be held a minimum of 5 minutes at minimum of 220 degrees F (closer to 105 degrees C).  Even with this, we still had some mold counts on the finished product, albeit they were low, less than 50 CFU/gm.

[CMHeywood]

I am no food scientist but quick search of internet:

Aflatoxins are heat resistant.

Aflatoxins have the potential to cause liver cancer.

[Ryan M.]

I am no food scientist but quick search of internet:

Aflatoxins are heat resistant.

Aflatoxins have the potential to cause liver cancer.

 

Yes, you cannot degrade aflatoxins with heat.  There is really no "treatment" for aflatoxins once they develop.  The only solution to the "pollution" would be dilution with "good" ingredient that doesn't have aflatoxin.  Or...just dump/discard the material with high aflatoxin.  FYI...FDA limit on aflatoxin is 20 parts per billion.