Microbiological Limits seasoning powder for snack food
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
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.
Food Regulations Singapore,2014.pdf 1.1MB 64 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) -
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 :)) .
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 ?
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.
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.
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