4 replies to this topic

[a_andhika]

Dear All,

Does anyone know what is the proper microbiological criteria for Baby Food? I've checked it on the CODEX standard, but I didn't get a bulls-eye answer for my query yet.

I wish the answer could as plain as this:

TPC: max. ..... cfu/g
Coliform: max ..... cfu/g
Yeast/Mold: max .... cfu/g
Other microbes standards are welcomed.

Thank you very much for your time.


Regards,

Arya

[Tony-C]

Dear All,

Does anyone know what is the proper microbiological criteria for Baby Food? I've checked it on the CODEX standard, but I didn't get a bulls-eye answer for my query yet.

I wish the answer could as plain as this:

TPC: max. ..... cfu/g
Coliform: max ..... cfu/g
Yeast/Mold: max .... cfu/g
Other microbes standards are welcomed.

Thank you very much for your time.


Regards,

Arya

This depends on what type of food you are talking about. If you are talking about tinned or in jars they should be sterile.

TVC < 10/g
Coliform/Enterobacteriaceae <1/g
Y&M <1/g

With these type of products I would preincubate for 3 and 7 days @ 21 and 30 Celcius.

Regards

Tony

[AS NUR]

and for Enterobacter Sakazaki is negative

[Charles.C]

Dear All,

I'm sure Arya wud like a link for the above comments ?? (after specifying the product perhaps ??)

Rgds / charles.C

[a_andhika]

Dear All,

Thank you very much for your replies. Actually, my product is seasoning powder, and it used as one of ingredients for baby food. The baby product itself was in powder form, which may solved in hot water to get a porridge. The problem is, our product consists of dried vegetables that may possess a high microbial content.

Do you have scientific literature / references about micro standards for baby/infant/children food? Should you have any other information, I would love to hear it.


Regards,

Arya

Note: Big round applause for the Food Mentalist who can read my mind!