Microbiology for roasted snacks

Dear all 

We are starting production and packaging of roasted snack products like salted peanuts, salted sunflower, salted pumpkin seed.

Does anyone has experience with this products and what micro organisms should be investigated on analysis of final product. What I was recommended by external lab which does analysis of final product for us is

Salmonella spp. 0 cfu  in 25g

Enterobacteriaceae in max 10cfu /g 

Yeast and mold max 10 cfu/g

Production itself is in the roasting tunnel oven which works on temperature 120C for 7minand  150C for 7min.

Do you think that this list appropriate and does it cover real microbial threats from this type of product?

Thanks in advance

Milos

Dear all 

We are starting production and packaging of roasted snack products like salted peanuts, salted sunflower, salted pumpkin seed.

Does anyone has experience with this products and what micro organisms should be investigated on analysis of final product. What I was recommended by external lab which does analysis of final product for us is

Salmonella spp. 0 cfu  in 25g

Enterobacteriaceae in max 10cfu /g 

Yeast and mold max 10 cfu/g

Production itself is in the roasting tunnel oven which works on temperature 120C for 7minand  150C for 7min.

Do you think that this list appropriate and does it cover real microbial threats from this type of product?

Thanks in advance

Milos

Dear Milos Vasic,

This product group has proven a tricky one for control, especially regarding Salmonella.

I suggest you initially have a look at the excellent material available on this website -

http://www.gmaonline...ing-salmonella/

just as one example -

industry standard for safe processing of nuts.pdf   730.98KB   72 downloads

I think there is also a model haccp plan for roasting peanuts available on this forum if you search a little.

Rgds / Charles.C

PS - it is often preferred to replace the "0cfu" in yr spec. by "not detected" (using a validated procedure / sampling)

I have a similar question about MINIMALLY PROCESSED VEGETABLES.

The regulation says  abut Salmonella, E.coli, but hat with mould and yeast.Does anybody advise safe level for mould and yeas in RTE vegetables  ( peeled, washed, packed)

Rgds,

B. Nowak