Microbial Criteria/Limits peeled Fruits
Started by Ashwin, Aug 13 2009 01:44 PM
Hello Everyone,
Can you please help me out with minimum (immediately after the Process of peeling) microbial criteria/specification for Peeled or Pre-cut Fruits & maximum (on shelf) microbial criteria/specification for Peeled or Pre-cut Fruits with respect to -
1.Total Plate Count
2.Yeast & Mould
3.MPN Coliform
4.Salmonella
5.Listeria
6.Staphylococcus
7.E.Coli
Regards
Ashwin
Can you please help me out with minimum (immediately after the Process of peeling) microbial criteria/specification for Peeled or Pre-cut Fruits & maximum (on shelf) microbial criteria/specification for Peeled or Pre-cut Fruits with respect to -
1.Total Plate Count
2.Yeast & Mould
3.MPN Coliform
4.Salmonella
5.Listeria
6.Staphylococcus
7.E.Coli
Regards
Ashwin
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Can anyone help Ashwin?
Aerobic Colony Count
(cfu/g) < 1 x 104 1 x 105Enterobacteriaceae
(cfu/g) or Coliforms (cfu/g) < 100 500Escherichia coli
(cfu/g) < 10 10Yeast (
cfu/g) < 1 x 103 1 x 104Moulds (
cfu/g) < 100 500Salmonella spp
(in 25g) Not Detected Not DetectedListeria (in 25g) Not Detected Not DetectedGOT THIS FOR WET SALADS, ANY USE
Aerobic Colony Count
(cfu/g) < 1 x 104 1 x 105Enterobacteriaceae
(cfu/g) or Coliforms (cfu/g) < 100 500Escherichia coli
(cfu/g) < 10 10Yeast (
cfu/g) < 1 x 103 1 x 104Moulds (
cfu/g) < 100 500Salmonella spp
(in 25g) Not Detected Not DetectedListeria (in 25g) Not Detected Not Detected
GOT THIS FOR WET SALADS, ANY USE
Am I allowed to ask where from ?
Regards
Tony
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