Limit for swabs - factory for packaging of nuts
Started by Mária, Oct 03 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
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Dear Maria,
Welcome to the forum
This seems to be a popular topic.
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
Welcome to the forum
This seems to be a popular topic.
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
Nuts should be quite similar to cocoa, I remembered I had a limit of <100 for moulds, forget where it came from.
Yes, thank you very much, it can be ...
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 ?
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 ?
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.
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.
In our unit the dry stores temperatures are maintained at temperatures below 20oC with relative humidity at 60%.
Thank you very much for advice , I am happy that I have found this forum and so willingness people to help another persons
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