Lactobacillus limits in final product
Started by jportz, Sep 29 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.
Control Measures for lactobacillus, yeast & mould in fresh produce
During shelf-life testing what is maximum in micro for Lactobacillus?
How Lactobacillus spp. can be controlled while manufacturing?
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You could consult "Commission Regulations No 2073/2005" Microbiological Criteria for foodstuffs
I didn't see it in there anywhere.
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