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Microbiological tests for liver pate products and cured processed meat


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#1 Ntg

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Posted 28 December 2011 - 02:51 PM

Hello,

It is the first time writing a question to this extremelly useful forum!

I need your opinion regarding the above mentioned products
Liver pate
Curred products (like the spanish tapas, no pasteurisation...)

Could you please advice of the list of microbiological tests for these 2 categories?

I have thought of the basic ones: TVC, Salmonella , Listeria, Enterobacteria, E. coli, S. aureus, moulds/yeats, Cl. perfingens

Shall I add also cambylobacter, Clostridium botulinum?

Are they enough for covering the microbiological risk of such products?

Thank you in advance.



#2 Charles.C

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Posted 29 December 2011 - 05:36 AM

Hello,

It is the first time writing a question to this extremelly useful forum!

I need your opinion regarding the above mentioned products
Liver pate
Curred products (like the spanish tapas, no pasteurisation...)

Could you please advice of the list of microbiological tests for these 2 categories?

I have thought of the basic ones: TVC, Salmonella , Listeria, Enterobacteria, E. coli, S. aureus, moulds/yeats, Cl. perfingens

Shall I add also cambylobacter, Clostridium botulinum?


Are they enough for covering the microbiological risk of such products?

Thank you in advance.


Dear NTG,

Typically legislative requirements will be the minimum requirement. Is this for export or local use ? Canned or ? If export, will depend on where to.

I wish i knew what tapas is ? :smile:

Rgds / Charles.C

Kind Regards,

 

Charles.C


#3 Ntg

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Posted 29 December 2011 - 08:01 PM

Dear NTG,

Typically legislative requirements will be the minimum requirement. Is this for export or local use ? Canned or ? If export, will depend on where to.

I wish i knew what tapas is ? :smile:

Rgds / Charles.C


Hello,

It is for EU use.
They are products like chorizo, Jamon etc.



#4 Charles.C

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Posted 01 January 2012 - 08:36 PM

Dear NTG,

I had a look on google for tapas, chorizo etc. This covers a considerable range of possible snacks / menus. :smile:

I am guessing most of these are categorised as cooked, perishable cured meats.

Specific answers to yr question will probably depend on the actual product/process.

As a typical example for above class , can see this -

Attached File  cooked perishable cured meats.png   62.91KB   8 downloads

I presume yr list only refers to pathogens, not spoilage.

All yr mentioned species were given in related text, I also saw references to Y.enterocolitica, B.cereus for certain products.

There are probably (minimum) legislative requirements in EC also, processed meat products for example.

Unfortunately, not many regular posters from Greece / Spain on this forum. :smile:

Rgds / Charles.C


Kind Regards,

 

Charles.C





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