How treat Coliform Bacteria in Nuts
For how many years we never had problem with our product (Processed Macadamia Nuts), until last week when the neighbor disperse processed chicken manure in his orchard and created an unpleasant smell in the air. Because of this, we decided to send a sample of our nuts to the lab and got the result. Coliforms is very high! The nuts are all dry and we are planning to treat it with chlorine and dry it again.
In view with this, I want to hear what you guys have to say. Any other suggestion?
Sincerely,
Senith
lacking some data
Normally bacteria don't fly. Where does the cross-contamination come from ? animals ?
How many samples ?
"Good" nuts, APC = ? approx, Coliform = ? approx.
"smelly" nuts = ditto, ditto ??
Method for coliform is Plate count or MPN ?
Rgds / Charles.C
I am aware of the problems and the technologies to process a safe product.
If you like, I can communicate further with you.
Before responding to me, please gather up a written statement or schematic of what you are doing now and a description of your product,
Best Regards, Charlie Caban
Hello Everyone!
For how many years we never had problem with our product (Processed Macadamia Nuts), until last week when the neighbor disperse processed chicken manure in his orchard and created an unpleasant smell in the air. Because of this, we decided to send a sample of our nuts to the lab and got the result. Coliforms is very high! The nuts are all dry and we are planning to treat it with chlorine and dry it again.
In view with this, I want to hear what you guys have to say. Any other suggestion?
Sincerely,
Senith
Hi Senith,
I'd recommend dipping the nuts prior to shelling in a 1% Herbal-Active solution. This is a natural antimicrobial made from culinary herb extracts and an instantaneous dip and drain can reduce the bacterial load 7-log. It is highly cost effective as with nuts a small amount of solution can be used to sequentially dip 30 times the weight of nuts. (100kg of solution can treat 3,000kg of nuts, maybe more). It depends on how dirty the solution gets. It is broad spectrum so all micro-organisms are susceptible. It also doesn't need to be washed off.
Cheers,
Vic
Dear Senith,
lacking some data, eg -
Normally bacteria don't fly. Where does the cross-contamination come from ? animals ?
How many samples ?
"Good" nuts, APC = ? approx, Coliform = ? approx.
"smelly" nuts = ditto, ditto ??
Method for coliform is Plate count or MPN ?
Rgds / Charles.C
Hello Everyone!
For how many years we never had problem with our product (Processed Macadamia Nuts), until last week when the neighbor disperse processed chicken manure in his orchard and created an unpleasant smell in the air. Because of this, we decided to send a sample of our nuts to the lab and got the result. Coliforms is very high! The nuts are all dry and we are planning to treat it with chlorine and dry it again.
In view with this, I want to hear what you guys have to say. Any other suggestion?
Sincerely,
Senith
I sent 1 kg sample of Processed and dried Macadamia Nuts in the Lab. for E.Coli and Coliforms test. The result shows that the total Coliforms is 2,000 (limit - 200g/maximum). The thing is, nothing changed in our operation. We've reviewed all the activity and everything is normal. The only thing that we could think of is that incident (dispersal of chicken manure at the surrounding area) last week.
Confused,
Senith
Good to hear that you can relate to what we are going through right now. As of the moment, I am still waiting for a printed lab. report and I will get back to you with the complete details ASAP.
Sincerely,
Senith
I sent 1 kg sample of Processed and dried Macadamia Nuts in the Lab. for E.Coli and Coliforms test. The result shows that the total Coliforms is 2,000 (limit - 200g/maximum). The thing is, nothing changed in our operation. We've reviewed all the activity and everything is normal.
I suppose this is 2000MPN/gram. The point is - What is yr usual level of coliform? One isolated datum unfortunately has a limited ability for interpretation ? If yr APC was additionally 1000 million/g, might cause a little extra anxiety.
I presume the 200/g standard is for the finished product so it also rather depends on what you do to it ? Nothing maybe?
@chcaban, btw, log5 = approx. 0.7
Rgds / Charles.C
PS I also presume you hv reason to trust the competence of the laboratory ? 2nd opinion maybe ??
Well, in a bigger perspective, the problem is not the Macadamia products contaminated; it's figuring out the cross contamination source, conduct a root cause analysis and prevent further contamination before it ruins more of your products. Also, how do you think dipping your products in certain solutions would affect overall quality (the smell, appearance, taste etc.)?
i am with Charles... get a second opinion before you jump to action.. what methodology are they using?sometimes that makes a difference..
Treating with chlorine on in shell is normal especially on pecans .. i am not sure about macadamia nuts though