Clostridia - acceptable level for pathogenic types?

HI All,

Producing a soy protein isolate. Following FDA Dairy Standards-US. What would be considered an acceptable level for pathogenic types?

We use >100 cfu/g and  >10 cfu/g for C. Perfringens. If a positive is found we determine the type and base our product release on whether or not it is pathogenic.

Any help is appreciated.

CB

HI All,

 

Producing a soy protein isolate. Following FDA Dairy Standards-US. What would be considered an acceptable level for pathogenic types?

We use >100 cfu/g and  >10 cfu/g for C. Perfringens. If a positive is found we determine the type and base our product release on whether or not it is pathogenic.

Any help is appreciated.

 

CB

More information would be useful as it may depend on what the soy protein isolate ends up in and how that product is treated.

I have seen specifications with < 100/g or even <1,000/g depending on the product. More info and guidance in the links below:

Infective dose - The symptoms are caused by ingestion of large numbers (greater than 10 to the 8th) vegetative cells.

MICROBIOLOGICAL REFERENCE CRITERIA FOR FOOD (NZ)

Regards,

Tony

Dear cbowers,

We use >100 cfu/g and  >10 cfu/g for C. Perfringens.

Meaning ? Double standard or ?

Producing a soy protein isolate. Following FDA Dairy Standards-US. What would be considered an acceptable level for pathogenic types?

 

does this include Clostridium botulinum ??

it might be more appropriate to refer to an unacceptable level, or perhaps maximum / limit / tolerance ? :smile:

(although iso 22000 is a good counter-example :uhm: )

Rgds / Charles.C