1 reply to this topic

[sruggero]

Hello,

We are making a dehydrated flax seed cracker.  It consists of flax seed, water and spices.  My water activity is too low for microbial growth...BUT should I be concerned with spores remaining in the finished product?  If so, do I need an additional process control?

 

Thank you!

[Charles.C]

Hello,

We are making a dehydrated flax seed cracker.  It consists of flax seed, water and spices.  My water activity is too low for microbial growth...BUT should I be concerned with spores remaining in the finished product?  If so, do I need an additional process control?

 

Thank you!

 

Hi sruggero,

 

I assume finished product is RTE, ie consumed without further microbiocidal treatment.

.

The microbial hazard in finished product could be due to vegetative species or spores depending on the inputs/process.  The potential microbial hazard (if any) is presumably derived from the presence / level of pathogens (if any) surviving in the finished product. 

 

You need to do a hazard analysis / risk assessment for the process.