TPC, Yeast, and Mold
Started by a_andhika, Aug 09 2008 03:54 PM
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
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
How to state Air / Yeast & Mould count ?
Mold growth under large batch tanks
Yeast and Latic Acid limits for Poultry Shelf Life Testing
Mold Growth in Pie
Acceptable Yeast and Mold limits for Fruit Fillings
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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
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
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
Yup, thats right. There's just some missleading among our HACCP Team, but everything back to used to be. Thank you.
Regards
Arya
How to state Air / Yeast & Mould count ?
Mold growth under large batch tanks
Yeast and Latic Acid limits for Poultry Shelf Life Testing
Mold Growth in Pie
Acceptable Yeast and Mold limits for Fruit Fillings
Micro-testing (E.Coli, Salmonella, Yeast and Mold) for supplier
High yeast and ACC in Sesame dressing
Yeast and Mould Monitoring
Control of Yeast and Mold in Ambient Filled Shelf Stable Dressing without Preservatives
Yeast and Mold APC Limits