Microbiological criteria for wheat flour?
hello,
can you give me a referential for microbiological criteria to be met wheat flour and what are these criteria
best regards
hello,
can you give me a referential for microbiological criteria to be met wheat flour and what are these criteria
best regards
Dear elbochra,
http://www.ifsqn.com...indpost&p=77248
(see pg 36/39)
Rgds / Charles.C
hello charles,
There is nothing in the Codex Standard for Wheat Flour for microbiological limits
You need to establish these limits for yourself using historic data, shelf life evaluations etc.
At a guess, I would be looking at Salmonella, Bacillus, entros, Y&M
I'm sure there are more, but this is where you need to research your product.
Caz
Hi there,
As previous posts have indicated you will have to do your own assessment:
CODEX STANDARD FOR WHEAT FLOUR - CODEX STAN 152-1985
6.3 When tested by appropriate methods of sampling and examination, the product:
– shall be free from micro-organisms in amounts which may represent a hazard to health;
– shall be free from parasites which may represent a hazard to health; and
– shall not contain any substance originating from micro-organisms in amounts which may represent a hazard to health.
You may find some useful information in the following links:
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA RELATED TO FOODS CAC/GL 21 - 1997
Principles and Guidelines for the Conduct of Microbiological Risk Assessment CAC/GL 30 1999
Microbiological quality of wheat flour consumed in Morocco
Standard plate counts (SPC), total and faecal coliforms, Clostridium, Salmonella spp., Shigella spp., Staphylococcus aureus, Listeria monocytogenes, yeast, lactic acid bacteria, and molds, were carried out to assess the microbiological quality of wheat flour. Microbiological interpretation of the criteria was performed according to standards implemented by the Codex Alimentarius Commission. Most frequent counts, in traditional and industrial wheat flour, were total aerobic mesophilic bacteria with an average 4 × 104 and 2.5 × 104 cfu/g, respectively. The results showed higher coliform and fungi counts in house than in commercial samples. Pathogenic flora as Salmonella spp., Shigella spp., S. aureus, L. monocytogenes, and Clostridium were not detected in all investigated samples.
United Nations World Food Programme Technical Specifications for: FORTIFIED WHEAT FLOUR
Regards,
Tony
Dear elbochra,
Apologies, wrong link.
Post #2 corrected.
(see pg 36/39)
Rgds / Charles.C
Thanks to all of you who took time out of your busy days to respond to my question.
It attaches a file that I find on the internetFCD-criteres-process-31-10-09.pdf 391.47KB 241 downloads
Thanks to all of you who took time out of your busy days to respond to my question.
It attaches a file that I find on the internet
FCD-criteres-process-31-10-09.pdf
I'm sure it's very good! do you have an English version?!
My French isn't as good as it used to be but appears to advise on the following criteria:
Commodity
1. T45 flour to T65
Flora aerobic 30 ° C max. 100000
Mold max.1000
Escherichia coli max.10
Bacillus cereus max. 100
Salmonella Absence / 25g
2. Flour T80 to T150
Flora aerobic 30 ° C max. 500000
Mold max.5000
Escherichia coli max.10
Bacillus cereus max. 100
Salmonella Absence / 25g
Regards,
Tony
Unfortunately I don’t have the English version
Dear All,
And if you're wondering what the T values mean in Tony's neat translation, see this fascinating exposé (In English) -
http://www.weekendba...ng-flour-types/
The above OT'd me to this amazing French viewpoint of the typical English Breakfast (plus some other UK culinary treats). Intended (??) to be gourmet-serious but IMO more like a Mr Bean Special. Not to forget the link to that, apparently well-known Personality, - Chef Simon. :biggrin:
http://www.chezbecky...-en-france.html
(even if you are unfamiliar with French, the English captions / Figs are worth a chuckle)
Rgds / Charles.C
You will find microbiological specifications for flour in the link below - Section K.
http://pdfs.findthen...o.uk/16898..pdf
If the link will not open, you can find it by searching on Google for: Development and Use of Microbiological Criteria for Foods. This is a pdf document.
If the link will not open, you can find it by searching on Google for: Development and Use of Microbiological Criteria for Foods. This is a pdf document.
Dear srose,
Thks, opens slowly but does open. :smile:
Getting a bit old but still readable / useful. Probably a precursor to many other texts.
Rgds / Charles.C
if the E.coli limit is <3 MPN/g , is it a ok level??
or it should be ABSENT??
if the E.coli limit is <3 MPN/g , is it a ok level??
or it should be ABSENT??
Hi Amireshi,
"Absent" is unmeasurable.
<3MPN/g typically, but not absolutely, refers to nil detection in a 3x3 tube analysis using a reference procedure/sample size.
"OK" may depend on (a) context, eg sampling/procedure, (b) yr specification, (c) the meaning of <3 MPN/g
(IIRC <3MPN/g typically, but not absolutely, refers to nil detection in a 3x3 tube MPN analysis using a reference procedure/sample size).
Ignoring (a), If your Standard is as Post 8 (which has no "Units" ) the answer is probably complies.
@gud2ya,
Thks for input but link (Codex) is no help. See posts 3,4,5.