2 replies to this topic

[a_andhika]

Dear Forum,

Id like to have an opinion from you about the hazard category for TPC, Yeast, and Mold. Is it considered as Quality Issue or Food Safety Issue? It may considered as Food safety because it was a microbial contamination. But it only gives deteriorate effect to the product (lower shelf life). Unlike the Salmonella or E. coli, IMO, the TPC, Yeast, and Mold wont cause serious helath risk. Does it true? Thank you.

Regards,


Arya

[AS NUR]

Dear ARYA...


TPC is one methode to find out how many that Bacteria can leave.. in Other word TPC is an indicating.. for example in Non Dairy Creamer product max for TPC is 5000,...so if the product contain > 5000 CFU/g, that indicating the product is not safe to consumed by human.

And for YeEast& Mold... relate to the other factor for excample toxin that Y&M produce like Aflatoxin etc...


So TPC and Y&M is primary factor for food safety

[a_andhika]

Dear AS Nur

Yup, thats right. There's just some missleading among our HACCP Team, but everything back to used to be. Thank you.


Regards


Arya

Edited by a_andhika, 12 August 2008 - 11:54 AM.