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How Lactobacillus spp. can be controlled while manufacturing?

mayonnaise manufacturing microbiology lactobacillus control prevention haccp

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#1 wafa

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Posted 20 February 2018 - 08:13 AM

I want to know the pre requisites for mayonnaise manufacturing as to control growth of lactobacilli. What can become the source of lactobacillus growth. From what major source it can come in ready to eat mayonnaise.

 


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#2 Ronin59

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Posted 21 February 2018 - 10:34 PM

Check your raw materials.  I found a particularly nasty one over twenty-five years ago that was isolated from juice concentrate.  I had to modify some growth medium to isolate this particular organism.  You may need to check your processing lines for growth niches ... consider scoping your equipment and if needed repair or replace.  Then passivate equipment.


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#3 wafa

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Posted 22 February 2018 - 04:13 AM

Check your raw materials.  I found a particularly nasty one over twenty-five years ago that was isolated from juice concentrate.  I had to modify some growth medium to isolate this particular organism.  You may need to check your processing lines for growth niches ... consider scoping your equipment and if needed repair or replace.  Then passivate equipment.

 @Ronin59. Issue arise in mayonnaise manufacturing.

 

Like what control can we work on?

Thanks


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Also tagged with one or more of these keywords: mayonnaise, manufacturing, microbiology, lactobacillus, control, prevention, haccp

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