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Yoghurt Microbiological Testing


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#1 rellie

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Posted 10 January 2016 - 11:41 AM

Hi all.

 

Can anyone provide some feedback on what microbiological testing they are completing on finished product yoghurt and the specifications?

 

Thanks



#2 Charles.C

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Posted 10 January 2016 - 04:24 PM

Hi all.

 

Can anyone provide some feedback on what microbiological testing they are completing on finished product yoghurt and the specifications?

 

Thanks

 

Hi rellie,

 

The details of specifications will obviously vary with yoghurt type and from  place-to-place, source-to-source, etc

 

One example is file A07 in post 35 at this link  -

 

http://www.ifsqn.com...ge-2#entry40662

 

More NZ data  in sheet 2 of the excel file in post 79 of same thread, linked here -

 

http://www.ifsqn.com...ge-4#entry50651

 

Also see this thread -

 

http://www.ifsqn.com...its-in-yoghurt/

 

A search for "yoghurt" or "yogurt" will find some more.

 

PS - I recall that Australia issue an official detailed list of micro.specs for a large range of categories of food products. Probably includes yoghurt.

There is also a ca. 1995 set of micro specs for Australia/NZ posted on this forum (somewhere). From memory this included yoghurt.


Kind Regards,

 

Charles.C


#3 PS1

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Posted 12 January 2016 - 05:07 AM

Check 1.6.1 of the Food Standards Code (FSANZ) and your dairy regs. Your limits will depend on your consumer i.e. general or sensitive population. 



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#4 Tony-C

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Posted 12 January 2016 - 05:44 AM

Hi Rellie,

 

Coliform or Entero - Less than 10/g
Yeast and Mold - Target less than 10/g Less than 500/g at end of life
Staphylococcus aureus - Less than 100/g during fermentation
Total Starter Culture microorganisms - minimum 10 million/g
Labelled microorganisms - minimum 1 million/g
Salmonella - Not detected in 25g
Listeria monocytogenes - Not detected in 25g

 

Kind regards,

 

Tony



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#5 Chin Poh Ming

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Posted 24 January 2016 - 03:48 AM

we do Y&M testing routinely for shelf life monitoring. For product safety limits, we refer to RMP on Yoghurt Product Safety Limit  By New Zealand Authority:

 

Salmonella

L. Monocytogenes

S, aureus

B.cereus

e.coli

 



#6 Tony-C

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Posted 24 January 2016 - 07:09 AM

Australia New Zealand Food Standards Code - Standard 1.6.1 - Microbiological Limits for Food

Ready-to-eat food in which growth of Listeria monocytogenes will not occur Listeria monocytogenes 102 cfu/g
Ready-to-eat food in which growth of Listeria monocytogenes can occur Listeria monocytogenes not detected in 25 g

Risk Management Programme Template for the Manufacture of Yoghurt NZ

Appendix N: Product Safety Limits seem to be generic for all dairy products:

 

Attached File  Risk Management Programme Template for the Manufacture of Yoghurt NZ_032.jpg   259.02KB   3 downloads

E.coli of 100/g seems high

Bacillus cereus: Vegetative  cells  inactivated  in  yoghurt  (pH  4.5)

 

Regards,

 

Tony
 



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#7 Charles.C

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Posted 24 January 2016 - 09:40 AM

Hi rellie,

 

Was the info. presented of any help ?


Kind Regards,

 

Charles.C


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