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Micro specs for dry mixes


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#1 ads78

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Posted 27 April 2011 - 09:32 AM

Hello

Looking for some advice on dry mixes and micro tolerances.

I appreciate that the inclusion of herbs and spices can put your micro count up, but was wondering what levels these should be set at.

I have looked here: www.culinaria-europe.eu/download/aiibp-micro-wg-dry-soup

This was quite useful, however below is one of the specs I am working with.

Ingredients:wheat product.semolina
salt
herbs and spices
rosemary ( Rosmarinus officinalis L.)
dried vegetables
garlic (Allium sativum L.)vegetable oilrapeseed oil


Bacteriological data:
Standard plate count : < 300.000 CFU/g
Yeasts : < 1.000 CFU/g
Moulds : < 1.000 CFU/g
Coliforms : < 100 CFU/g
Entero bactericeae : < 10.000 CFU/g
Lactobacillus : Absent
E. coli : < 10 CFU/g
Salmonella : Absent in 25 gram
Campylobacter : Absent in 25 gram
Staphylococcus aureus : < 300 CFU/g
Clostridium Perfringens : < 50 CFU/g
Bacillus cereus : < 5.000 CFU/g
Listeria monocytogenes : Absent in 25 gram

The ACC seems high, I dont know on the moulds and yeast, or coliforms, Entero seems high, Clostridium seems high,



#2 Charles.C

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Posted 28 April 2011 - 04:04 AM

Dear ads78,

"I appreciate that the inclusion of herbs and spices can put your micro count up, but was wondering what levels these should be set at"

Sterilised / heat treated / irradiated or not ??

Rgds / Charles.C


Kind Regards,

 

Charles.C


#3 YFoodSafety

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Posted 01 May 2011 - 06:40 AM

Dear Charles i think that these ingredients are ionized irradiated, read this statements from Directives 1999/2/EC and 1999/3/EC:
"Community Directives 1999/2/EC and 1999/3/EC provided a harmonised legal framework for the technical aspects for carrying out food irradiation, labelling of irradiated food and conditions for authorising food irradiation, and established a Community list of food and food ingredients which may be irradiated in all member states. This list contains one single food category relevant to dry soups and bouillons: dried aromatic herbs, spices and vegetable seasonings. National authorisations allowing irradiation of foods are maintained by Belgium, France, Italy, the Netherlands and the UK; some of these foods have relevance for use in dry soups and bouillons".
Regards,
Youssef

#4 ads78

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Posted 04 May 2011 - 08:07 PM

Untreated herbs hence the high micros. Heat treated will be the way to go but direction/ reference points etc would be useful....



#5 SZY

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Posted 04 May 2011 - 11:38 PM

Hi, ads78

Please see the attached document from NZ Food Administration.

it is the edition from 1995, looks a little bit old, but I couldn't find a more up to date one, so maybe this one is still in use.

Hope this can help you.

SZY



#6 Charles.C

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Posted 06 May 2011 - 04:07 PM

Dear SZY,

I see no attachment ?

@ads, for untreated herbs, IMO the plate count is low, not high, although it may well depend on the specifics. :smile:

(I think some micro. textbooks consider attaching micro limits to raw herbs/spices a waste of time, (eg try looking up some typical [black?] pepper values). This is why heat treatment etc is generally recommended.

Rgds / Charles.C


Kind Regards,

 

Charles.C





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