3 replies to this topic

[jportz]

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]

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

[jportz]

I didn't see it in there anywhere. 

[Mike Green]

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