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Acceptable Limit of yeast and mold in air and surface samples

Started by , Aug 13 2014 05:21 PM
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Hi all,

I am new in the QA Dept., and I am trying to research the acceptable limits for yeast and mold in air and surface samples in a meat processing plant. The products produced are RTE and NRTE sausages.

 

Any help will be greatly appreciated.

Thanks.

Nicetas

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Acceptable tolerance of calibration measurement equipment What are acceptable limits for compressed air testing for raw frozen beef steaks? Acceptable Yeast and Mold limits for Fruit Fillings Acceptable level of Bacillus bacteria in the environment EMP Are black safety shoes acceptable in a food plant?
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Hi all,

I am new in the QA Dept., and I am trying to research the acceptable limits for yeast and mold in air and surface samples in a meat processing plant. The products produced are RTE and NRTE sausages.

 

Any help will be greatly appreciated.

Thanks.

Nicetas

 

Dear nbarquilla,

 

Not sure about meat / RTE-NRTE / Canada but queries over this with respect to processing environment and finished products have occasionally come up in different places here. The former is also relevant with respect to compressed air standards.

 

As a starter can have a look at post linked below which is more generic. I rather doubt you will find any official standards for this factor (anywhere) but maybe Canadian posters here will know more than me. Some "lab" standards are mentioned in preceding posts of same thread also.

 

http://www.ifsqn.com...ge-2#entry64124

 

Could also try a search for yeasts&mould or variations thereof.

 

Rgds / Charles.C

 

PS - above refers to air of course,  Y&M data / limits for surfaces is from memory equally scarce but i recall some values are given on this forum (somewhere).

 

PPS - some Y,M surface data in the Excel attachment at post linked below -

http://www.ifsqn.com...ces/#entry60958

(see "Finland" sheet)(as might be expected, the limits are low numbers)

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In my old job in the lab we had an internally set limit of < 100 cfu m3 (and in the operating theatre I beleive it was < 10 cfu m3  )

 

I've never come across any  actual standards for the food industry-but I would be interested to know if anyone else has!

 

Regards

 

Mike

Hi

 

There is this document produced by CCFRA

http://www.campdenbr...rsampling09.pdf

 

Or there's this from University of Florida

http://ufdc.ufl.edu/...06613/00001/30j

 

 

 

Caz x

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