6 replies to this topic

[Joe Gillespie]

Hello All,

 

My question is; When doing taste test for sensory evaluation, has anyone had a concern that a product could be harmful to the evaluator? Such as microbial, physical or chemical substances in the product. In my case we produce milk products, our main concerns are Coliform and Listeria and if we are making sensory evaluations for taste and smells mandatory, are we at risk for getting employees sick?

 

Thank you

Richard

[brianweber]

Yes, there is a possibility that you could get an employee sick. I am guessing that the sensory testing is the last step in your process? If so they stand no more of a chance of getting sick than if they were to buy it at the store.  All of my family are dairy farmers and I can remember back to when i was just a little kid and every morning we would scoop a pitcher of milk out of the bulk tank and have it with breakfast and none of us ever got sick. I'm curious to hear from others more well versed in this topic to see their thoughts.

[qalearner]

We did taste testing with ground beef that was cooked in our on-site kitchen once in a while. When we did this we asked for volunteers from the plant floor to come and fill out evaluations, but they had to sign an agreement that they were going to sample a beef product that while cooked properly could still contain pathogens. People were also asked to opt-out if they were pregnant, ill etc. 

 

There is always a risk of getting sick, but the question is, how great is the risk?

[Charles.C]

Hello All,

 

My question is; When doing taste test for sensory evaluation, has anyone had a concern that a product could be harmful to the evaluator? Such as microbial, physical or chemical substances in the product. In my case we produce milk products, our main concerns are Coliform and Listeria and if we are making sensory evaluations for taste and smells mandatory, are we at risk for getting employees sick?

 

Thank you

Richard

hi Joe

 

Do you mean raw milk or what ?

[Annie Angelie Go]

Hi!

 

As long as your sensory evaluation room is cleaned and sanitized, the materials to be used to contain the samples had been properly sanitized, the proper room temperature is controlled <30C, and your milk samples properly undergone pasteurization process + proper cooling time and temp, proper holding time and temp, no need to worry for any contamination.

[Joe Gillespie]

I'm referring to finished product (Condensed Milk), (Heavy Cream) and the risk of contamination to employees from a possible pathogen when taste testing as part of our sensory evaluation program. I do like the idea from (qalearner) about signing an agreement and eliminating company responsibility. I will have to get with the legal department to see if that is feasible. Thanks to all for your replies.

[Charles.C]

Hi Joe,

 

Thks for yr reply.

 

I anticipate that the legal department will initially inquire as to the reason, eg product history/reputation, that  you feel that personal insurance is a meaningful requirement.

 

I assume you mean the finished product is canned/ sterilized.

 

If so, I'm not  wishing to be critical but I believe this is, usually,  a near-guaranteed "safe" product.?

 

The (worst case?) risk of C.botulinum, assuming an input ca.100 cfu/gram is perhaps theoretically in the region of   1 in 10^10. In practice it seems to be far less.

 

However, I could envisage yr suggestion having more logic for, say, sushi testing. Or oysters.

 

i once had to personally certify,  after a graphically loving demonstration by the supplier's QA Mngr, that the flavour/texture of canned petfood  complied with the appropriate design criteria. This was shortly followed by snail meat. All in a (reluctant) day's work.