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Microbiological Limits seasoning powder for snack food


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#1 fuse_23

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Posted 22 May 2015 - 01:33 AM

Hi, I am new in food microbiology and need many of your technical knowledge.   I am working in dry blending of seasoning powder for snack food.  Currently our specs are the following

Finished product and raw materials:

     TPC < 1x 10^5 cfu/g

     Coliform <50mpn

ATP Swab test for machine

     <350RLU

Swab for machine and personnel and other areas---- we set as:

     TPC <100cfu/cm^2

     Coliform <10 cfu/cm^2

Air sampling

      TPC <100cfu/cm^2

     Coliform <10 cfu/cm^2

     YMC ????

 

Are these parameters comply with the national standard, because I cannot find any in literature that says this.   Hope you can help me with this concern.  Thanks in advance



#2 Charles.C

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Posted 22 May 2015 - 05:56 AM

Hi Fuse,

 

Thanks yr query and Welcome to the Forum,

 

Did you mean yr local National standard or any National Standard ?

 

I assume the former in which case the Singapore food regulations that i could locate are attached. Unfortunately appear to not answer yr query. If you meant the latter option, the scope is a bit large to directly answer.

 

Attached File  Food Regulations Singapore,2014.pdf   1.1MB   49 downloads

 

As far as the Swab data is concerned, you might find this post of interest in the general sense-

 

http://www.ifsqn.com...ces/#entry60958

 

As far as the air quality data is concerned, maybe try the links,sub-links in this post (again in the general sense) -

 

http://www.ifsqn.com...act/#entry89118


Kind Regards,

 

Charles.C


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#3 fuse_23

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Posted 22 May 2015 - 07:40 AM

Hi Charles,

 

I will look into this and will come to the forum to ask for more inquiries.  

As per your answer to my query, can you state or give me some infor abt your standard.  Btw I am also looking into BAM online to find the answer to my query.

 

Thanks.

 

PS.... still open for others comment.  Thanks again :)) .



#4 Charles.C

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Posted 22 May 2015 - 07:54 AM

As per your answer to my query, can you state or give me some infor abt your standard

 

Sorry but I don't understand what you mean.

 

Can you be more specific ? Which standard are you referring to ?


Kind Regards,

 

Charles.C


#5 fuse_23

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Posted 22 May 2015 - 08:08 AM

Hi Fuse,

 

Thanks yr query and Welcome to the Forum,

 

Did you mean yr local National standard or any National Standard ?

 

I assume the former in which case the Singapore food regulations that i could locate are attached. Unfortunately appear to not answer yr query. If you meant the latter option, the scope is a bit large to directly answer.

 

Hi Charles,

 

If I meant any National standard,  in your country what is your practice/standard for seasoning powders used for snack foods.

 

another query is about ymc air testing.  I have just finished rdg the ymc plate on air testing and one of the area tested has 6 counts....This is our initial test for ymc on air in our plant, I'm afraid that this count already failed because I dont know what is the limit for YMC.

 

Thank you.  Not really into micro technicality that is why I am seeking help to the professionals.



#6 Charles.C

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Posted 22 May 2015 - 08:28 AM

Hi Charles,

 

If I meant any National standard,  in your country what is your practice/standard for seasoning powders used for snack foods.

 

In UK, the micro.limits for retail RTE foods are given by HPA Guidelines, see this post -

 

http://www.ifsqn.com...indpost&p=88866

 

another query is about ymc air testing.  I have just finished rdg the ymc plate on air testing and one of the area tested has 6 counts....This is our initial test for ymc on air in our plant, I'm afraid that this count already failed because I dont know what is the limit for YMC.

 

AFAIK, there is no absolute global standard. It may also relate to the specific product/process/methodology. A few suggested Y&M limits for factory air are given/discussed in my links. You might consider posting yr data on the forum for comments.

 

Thank you.  Not really into micro technicality that is why I am seeking help to the professionals.

 

Hope the above is useful.


Kind Regards,

 

Charles.C


#7 Charles.C

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Posted 22 May 2015 - 08:54 AM

addendum

 

The attachment in this post (and the surrounding thread) although a bit old may also be of interest -

 

http://www.ifsqn.com...ant/#entry63413

 

I also noted this coment in a volume of a famous series (ICMSF microorganisms in foods vol2) -

 

In  the  first  edition  of  this  book  (p.115)  sampling  plans  and  microbiological limits were suggested for spices and gums. In retrospect, it is felt  that  these  recommendations  were  inappropriate.  A  considerable portion of these commodities in international commerce would not meet the  suggested  limits;  furthermore,  failure  to  meet  the  limits  might  or might not have borne a relationship to food quality or safety.
It is now our recommendation that spices and gums be treated as raw agriculture commodities. Accordingly, the ultimate use of such products will be the determinant. A spice or gum which is unsatisfactory for one purpose  may  be  quite  adequate  for  another.  For  example,  black  pepper containing  large  numbers  of  aerobic  spore-forming  bacteria  may  cause spoilage when used as an ingredient in canned foods or cooked sausage, but it could be used as a condiment on the table

 


Kind Regards,

 

Charles.C





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