Micro analysis - Sweets & Confectionary
Started by poppysnoss, Jan 20 2010 10:06 PM
Hi All.
I am starting to think about my next assignment for my course and wondered if anyone could answer my query.
I want to do something on the micro analysis of confectionery, such as chocolate, boiled sweets, fudge, mints, jellies - that type of thing.
Where could I find information on parameters for micro analysis on this type of high sugar, low water activity (fairly low risk) product. I would do salmonella on the chocolate and osmo yeats & mould on all the sweets, but I can't find any guidance specifically related to sweets.
Anyone know where I can look?
I am starting to think about my next assignment for my course and wondered if anyone could answer my query.
I want to do something on the micro analysis of confectionery, such as chocolate, boiled sweets, fudge, mints, jellies - that type of thing.
Where could I find information on parameters for micro analysis on this type of high sugar, low water activity (fairly low risk) product. I would do salmonella on the chocolate and osmo yeats & mould on all the sweets, but I can't find any guidance specifically related to sweets.
Anyone know where I can look?
Pasteurised egg micro
Recommended Micro Tests for Pastes and Fermented Batter Products
SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery
Random high TVC results in otherwise clear micro tests?
Micro Tests for a lupin manufacturing company
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Dear poppy,
One immediate source on confectionary, though getting a little old, is the chapter in attachment I added in this link –
http://www.ifsqn.com...showtopic=13947
(post 5)
A second one is microorganisms in foods vol 6 available as google book, I enclose 2 extracts –
confec.pic1.png 76KB 52 downloads
confec._pic2.png 73.48KB 39 downloads
Rgds / Charles.C
One immediate source on confectionary, though getting a little old, is the chapter in attachment I added in this link –
http://www.ifsqn.com...showtopic=13947
(post 5)
A second one is microorganisms in foods vol 6 available as google book, I enclose 2 extracts –
confec.pic1.png 76KB 52 downloads
confec._pic2.png 73.48KB 39 downloads
Rgds / Charles.C
Thankyou Charles. Your links are useful in backing up some of the data I have managed to source.
Most kind!
Most kind!
Pasteurised egg micro
Recommended Micro Tests for Pastes and Fermented Batter Products
SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery
Random high TVC results in otherwise clear micro tests?
Micro Tests for a lupin manufacturing company
2X, 3X Testing for Micro Attributes in Spices
What are the essential micro testing requirements for high-care fruit packing?
False Positive in Micro Assessment
Micro. Guidelines for Food Contact Surfaces
Ambient air micro (APC, Y&M) limits