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Pseudomonas - sensible spec?

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poppysnoss

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Posted 24 June 2009 - 10:04 PM

Hello.

Does anyone have a rough guide on what would be an acceptable pseudomonas spec for products such as mushrooms? I can't find very much information on pseud levels at all.

Pops



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Posted 25 June 2009 - 08:50 AM

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GMO

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Posted 25 June 2009 - 11:20 AM

I'm at work at the mo but I'll have a look at Tesco specs I've got at home. I'm no microbiologist but I thought Pseuds tended to be spoilage bacteria? I know in the past in companies I've worked in, we've relied more on organoleptic rather than micro to assess spoilage (as long as paths were absent and the micro wasn't ridiculous!)



Charles.C

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Posted 25 June 2009 - 01:11 PM

dear poppysnoss,

I seem to remember seeing this question before ? Any particular reason for the (unusual) fascination with pseudomonas ?? :biggrin:

Rgds / Charles.C


Kind Regards,

 

Charles.C


poppysnoss

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Posted 25 June 2009 - 10:23 PM

Hi Charles.

I had a Y&M query before, but now its pseudomonas - I can assure you I have no fixation - I'm not that sad! :oops:

Its just something I have been asked by a customer (the same customer, I might add!), but I can't find any real data anywhere probably because its spoilage rather than pathogenic. I am a student but work part time in a food lab.

Pops



poppysnoss

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Posted 02 July 2009 - 10:36 AM

Anyone?? :dunno:



SaRaRa

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Posted 02 July 2009 - 02:18 PM





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