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Lactobacillus limits in final product

Lactobacillus Fermentation

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#1 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. 



#2 jel

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Posted 29 September 2014 - 04:25 PM

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



#3 jportz

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Posted 29 September 2014 - 04:35 PM

I didn't see it in there anywhere. 



#4 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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