8 replies to this topic

[SS2010]

Dear All,

Your advice on the query mentioned below will be much appreciated.

As i am not microbiologist i am bit struggling when m doing risk assesment on micro hazards....(i.e which micro risk assosiated with particular raw material and/or process)

Would any one provide me key of solution for this particular query,in terms of any reference book or any guideline?

Thanks in advance!!

Edited by SS2010, 17 March 2011 - 02:46 AM.

[SZY]

what kind of products are you making? dry? fresh? canned?

[SS2010]

We are making chilled ready to eat dessert,heat treated ,pasteurised products products!!

[Charles.C]

Dear SS2010,

To lessen the visual confusion (and my spinning head ), may I recommend you add a

(quote)

at the beginning of yr quoted paragraphs (but replacing the () by [], or even easier, try and avoid deleting the

(quote)

which should be automatically provided. (??)

The result before posting should then look something like example below but with [] replacing ()

We are making chilled ready to eat dessert,heat treated ,pasteurised products products!!
(quote)what kind of products are you making? dry? fresh? canned?
(/quote)

Rgds / Charles.C

[GMO]

I'm not a micro expert either but I found a book by the RSc called "Food Microbiology" to be a really simple introduction. Also as you're working in chilled RTE, it might be an idea to go on a basic micro course.

Apart from that, presumably you use a contract lab? They're normally an excellent source of information and guidance on these subjects. Use them! You're paying them enough!

[Simon]

Dear SS2010,

To lessen the visual confusion (and my spinning head ), may I recommend you add a at the beginning of yr quoted paragraphs (but replacing the () by [], or even easier, try and avoid deleting the which should be automatically provided. (??)

The result before posting should then look something like example below but with [] replacing ()

We are making chilled ready to eat dessert,heat treated ,pasteurised products products!!
(quote)what kind of products are you making? dry? fresh? canned?
(/quote)

Rgds / Charles.C

If one reads your post in detail it makes perfect sense although I fear for others less inclined to read in detail Microbiology may appear more elementary.

A picture paints a thousand words.
 quote.gif   3.65KB   10 downloads

[MQA]

Hi SS2010,

Here's some information that is an easy read.

Attached Files

•  CSIRO Water Activity 03-12-10.pdf   123.2KB   40 downloads
•  NZFSA Calculating Shelf Life - ed Feb 2005.pdf   459.91KB   43 downloads

[MKRMS]

Hi SS2010,

If it is still of interest: I have found the US FDA's "Bad Bug Book" to be very good and comprehensive. It is perfect for quick reference and to get an initial overview over relevant food pathogenic organisms and toxins.

You can find it here: Bad Bug Book

Hope that helps.

Edited by MKRMS, 07 May 2011 - 09:07 AM.

[latchaporn]

Thx for sharing