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Limit for swabs - factory for packaging of nuts

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Mária

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Posted 03 October 2008 - 01:50 PM

Could you help me please, how is the limit for microorg. swabs (moulds ? ) in factory for packaking of the nuts ? Thanks for every response,Maria



Charles.C

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Posted 04 October 2008 - 11:18 AM

Dear Maria,

Welcome to the forum :welcome:

This seems to be a popular topic. :smile:

Here are some relevant recent threads you can try -

http://www.ifsqn.com...showtopic=10640

http://www.ifsqn.com...showtopic=10523

http://www.ifsqn.com...showtopic=10344

http://www.ifsqn.com...?showtopic=9365

Rgds / Charles.C


Kind Regards,

 

Charles.C


walabies

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Posted 04 October 2008 - 05:58 PM

Nuts should be quite similar to cocoa, I remembered I had a limit of <100 for moulds, forget where it came from.



Mária

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Posted 06 October 2008 - 04:37 AM

Yes, thank you very much, it can be ...



Mária

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Posted 09 October 2008 - 12:55 PM

Next question is about storage of nuts . Can be storage conditions( ambient humidity and temperature ) pPRP or CCP ?
I am reading, that molds Aspergillus(and next mycotoxins) don ´t like humidity over 70% and temperature over 10°C.

But in our food factories for nuts is in store temperature about 18 or 20°C and also our markets have the similar temperature. Question: When humidity is under 70% I need not interest, that temperature is about 18 - 20°C ?



Jean

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Posted 09 October 2008 - 01:24 PM

Dear Maria,



IMO, the storage conditions for dry goods can be considered as a PRP as dry goods are considered as low risk items. Aspergillus flavus infection of nuts can begin before harvest especially under rainy and humid conditions, and when nuts have insect damage. Fungus-infected nuts are usually removed during the sorting operation to prevent aflatoxin production and contamination. The maximum level of aflatoxin allowed is 15 parts per billion. The best way to prevent fungal growth is to maintain the optimum range of temperature and relative humidity throughout the handling system. The lower the temperatures for storage, the longer will be the shelf life and relative humidity of 55-70% can increase the shelf life including the packaging conditions.


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J

Only the curious will learn and only the resolute overcome the obstacles to learning. The quest quotient has always excited me more than the intelligence quotient. Eugene S Wilson

Jean

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Posted 09 October 2008 - 01:26 PM

In our unit the dry stores temperatures are maintained at temperatures below 20oC with relative humidity at 60%.


Best regards,

J

Only the curious will learn and only the resolute overcome the obstacles to learning. The quest quotient has always excited me more than the intelligence quotient. Eugene S Wilson

Mária

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Posted 10 October 2008 - 04:38 AM

Thank you very much for advice , I am happy that I have found this forum and so willingness people to help another persons :rolleyes:





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