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Lactobacillus limits in final product

Lactobacillus Fermentation

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jportz

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Posted 29 September 2014 - 03:33 PM

We make pickles, relishes and brined vegetables.  I am wondering if there is any information on final testing limits of Lactobacillus in these products.  We ferment all our vegetables and pasteurize them before cutting and adding the other ingredients. 



jel

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Posted 29 September 2014 - 04:25 PM

You could consult "Commission Regulations No 2073/2005" Microbiological Criteria for foodstuffs



jportz

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Posted 29 September 2014 - 04:35 PM

I didn't see it in there anywhere. 



Mike Green

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Posted 29 September 2014 - 06:27 PM

I didn't see it in there anywhere. 

 

as far as I am aware most Lactobacillus sp are GRAS (generally recognised as safe) -so there will probably not be any published safety related limits for these?

 

If you search here you will find the appropriate notices  http://www.accessdat...set=GRASNotices

 

Mike


I may sound like a complete idiot...but actually there are a couple of bits missing




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