High TPC is found in Ginger Ground after sterilising the raw material
Started by RAJEEV SANKAR, Aug 19 2012 05:11 PM
Dear all,
High TPC is found in Ginger Ground evenafter sterilising the raw material. When we test the steriliser output, Total Plate count results are well within the limit(< 50 cfu/g). But ,when the product is tested after milling TPC upto the level of 50,000 to 5 ,00,000 cfu/g is observed. We suspect that this could be due to the presence of aerobic sporeforming bacteria in the raw material which will not get eliminated evenafter sterilisation.
What could be the exact reason for this increase in TPC?
Rajeev Sankar
High TPC is found in Ginger Ground evenafter sterilising the raw material. When we test the steriliser output, Total Plate count results are well within the limit(< 50 cfu/g). But ,when the product is tested after milling TPC upto the level of 50,000 to 5 ,00,000 cfu/g is observed. We suspect that this could be due to the presence of aerobic sporeforming bacteria in the raw material which will not get eliminated evenafter sterilisation.
What could be the exact reason for this increase in TPC?
Rajeev Sankar
BRCGS 8.1.2 - Cooked Crustacea High Risk-High Care
High risk area with positive pressure and microbiological air filtration
Are raw nuts high risk?
Rezoning from High Risk to Medium Risk
Risk zone identification as per BRC for ambient high care
[Ad]
Dear all,
High TPC is found in Ginger Ground evenafter sterilising the raw material. When we test the steriliser output, Total Plate count results are well within the limit(< 50 cfu/g). But ,when the product is tested after milling TPC upto the level of 50,000 to 5 ,00,000 cfu/g is observed. We suspect that this could be due to the presence of aerobic sporeforming bacteria in the raw material which will not get eliminated evenafter sterilisation.
What could be the exact reason for this increase in TPC?
Rajeev Sankar
Dear Rajeev Sankar,
Several obvious possibilities including the one you mention -
Inadequate sterilisation process >> temporary reduction in TPC, possibly due to high bacterial input levels.
Post heating contamination, eg cross-contamination, equipment, handling, delays
Difficult to speculate much more without knowledge of the process (T,t) and raw material input data.
History of process may also be relevant, eg new process ? old process which previously no problem ?? modification ? change in environment ?
Rgds / Charles.C
BRCGS 8.1.2 - Cooked Crustacea High Risk-High Care
High risk area with positive pressure and microbiological air filtration
Are raw nuts high risk?
Rezoning from High Risk to Medium Risk
Risk zone identification as per BRC for ambient high care
High CO2 concentration in frozen warehouse filled with cranberries
High yeast and ACC in Sesame dressing
High Enterobacteria and TVC Counts on Minced Beef
High care product transfer and sushi
BRC issue 9 5.4.7 - Ongoing verification for "High Protein" and "High Fiber" Claims