10 replies to this topic

[fatemehriazi1]

i have a freezed meat product, Donner Kebab, in our company. we have some problems with microbial account of this after packaging. i cooked this then packaged it in the PET after that i freeze it. the microbial count of it is high because of second contamination. i can not put this in the cooking room for post pasturization because the packaging is deformed.

could you advice me to solve the microbial counts problem?

 

 

best regards

fatemeh riazi

[chrise88256]

What is the time - Temp of cooking?

 

How are you filling the packaging

 

What specific microbes are showing up?

 

What is your desired shelf life?

 

Chris

Edited by Charles.C, 06 June 2017 - 02:40 PM.
moved from double post

[Joseah njuguna]

Fate,

What are your process steps and are we talking of cross contamination where there is contact between cooked and uncooked product.

[fatemehriazi1]

What is the time - Temp of cooking?

 

How are you filling the packaging

 

What specific microbes are showing up?

 

What is your desired shelf life?

 

Chris

 

the temperature is  80 centigrade and the time is 1 hour.

i do in manual filling

ecoli and staphylococcus

we freezed this product and the shelflife is 6 months. we show this organism in frezzed product.

 

 

thanks alot

Edited by Charles.C, 06 June 2017 - 02:39 PM.
moved from double post

[Scampi]

Are you sure your employees are washing hands correctly and frequently enough? That alone could cause this issue

[Charles.C]

i have a freezed meat product, Donner Kebab, in our company. we have some problems with microbial account of this after packaging. i cooked this then packaged it in the PET after that i freeze it. the microbial count of it is high because of second contamination. i can not put this in the cooking room for post pasturization because the packaging is deformed.

could you advice me to solve the microbial counts problem?

 

 

best regards

fatemeh riazi

 

Please inform what actual counts you are getting for E.coli and S.aureus COP and the procedure used.

 

What is the APC count ?

 

Is it posible that it is simply undercooked ?

 

was the 80degC in post 4 the core temperature or ?

 

why do you cook for such a long time ?

 

PS - Please avoid double posting. It causes confusion.

[fatemehriazi1]

What is the time - Temp of cooking?

 

How are you filling the packaging

 

What specific microbes are showing up?

 

What is your desired shelf life?

 

Chris

 

Please inform what actual counts you are getting for E.coli and S.aureus COP and the procedure used.

 

What is the APC count ?

 

Is it posible that it is simply undercooked ?

 

was the 80degC in post 4 the core temperature or ?

 

why do you cook for such a long time ?

 

PS - Please avoid double posting. It causes confusion.

why we must count the aerobic plate count?

 

the temperature of cold point is 72 deg C

 

no the cooking time is 2 min but the time for post pasturization is 1 hour

[fatemehriazi1]

Please inform what actual counts you are getting for E.coli and S.aureus COP and the procedure used.

 

What is the APC count ?

 

Is it posible that it is simply undercooked ?

 

was the 80degC in post 4 the core temperature or ?

 

why do you cook for such a long time ?

 

PS - Please avoid double posting. It causes confusion.

what do you mean about simply undercooked?

[fatemehriazi1]

Are you sure your employees are washing hands correctly and frequently enough? That alone could cause this issue

yes. im sure. i do finger test and it is negative

[Charles.C]

why we must count the aerobic plate count?

 

the temperature of cold point is 72 deg C

 

no the cooking time is 2 min but the time for post pasturization is 1 hour

 

The APC value can be useful in combination with the other data to assess the micro quality.

 

It may depend on the size/weight of the kebab / cooking technique but 2 mins sounds quite low. Do you test it by eating ?

 

So what are the counts for E.coli and S.aureus ? Difficult to comment much without having some idea about them.

 

By "simply" undercooked, I meant not fully cooked.

 

I presume post pasteurization 1hour = cooling + packing (+ freezing?).

 

The typical process testing involves checking the micro.condition directly after cook. If OK it implies post-cooking contamination or possibly too long a delay before freezing. Again, this depends on the actual numbers.

IMEX (cooked seafood) the time between cooking and freezing usually needs to be << 1 hour but it also can relate to the micro.quality of the input raw material.

[chrise88256]

Okay.... So the issue is around manual hand filling.  You need to review the:

 

1.  Method of filling

2.  The environment

 

  a. Sterility of surrounding environment, tables, air, equipment

  b.  air flow

  c. access from other people/animals

 

3. Personal hygiene is paramount

  a. washing hands

  b. disinfecting hands

  c. both the above should be done regularly.

  d.  IF you use gloves then they should be regularly changed and be sterile and NOT damaged.  Sweaty hands make it worse

 

4.  Equipment must be cleaned and sterilised

5.  Packaging must be clean and sterile/disinfected.

 

Chris