Cheese Powder

Dear Forum,
I would appreciate if the forum could advise on testing protocols for Microbiological testing of
Salmonella spp. & Clostridium botulinum for cheese powder. We purchase & used cheese powder
in our formulations & hence the criticality of testing these raw materials before use.
Any reference standard protocols would be appreciable.
Thanks in advance.

Look forward to your reply.

Kind Regards
Aloysius Dsouza
Sr. Vendor Quality Specialist
IFF

Dear Aloysius,

Welcome to the forum !

For Salmonella there is a choice between classical methods and more instrumental / kit / rapid methods, the latter's validity often being via AOAC approval.

Not sure specifically recommended for cheese but can suggest 4 recognised primary source refs for Salmonella -

1. FDA / BAM (Bacteriological Analytical Manual) (US, available on-line)

2. Official Methods of Analysis of AOAC International

3. ICMSF, microorganisms in food, vol 1 (book) (v.good but maybe a bit out-of-date) (+ maybe other vols. also)

4. Compendium of Methods for the Microbiological Examination of food.

There are many other well recognised official procedures but mainly not on-line, eg ISO, Canada (on-line), Australia, UK.

1, 2 and 4 are probably also up-to-date for Clostridium Botulinum, less sure about 3.

Rgds / Charles.C

Welcome to the forums Aloysius. Was Charles C's post helpful to you / do you have further questions?

Regards,
Simon