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Microbiological safe for direct consumption


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#1 MAIGA

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Posted 11 April 2016 - 02:00 PM

Hi,

 

What is your view - is it product microbiological safe for direct consumption:

 

Microbiological:

 

Parameter                                                                                     Value

                                                                                                       Unit

 

Total plate count

< 100000

cfu/G

Clostridium perfringens

< 10

cfu/G

Bacillus Cereus

< 100

cfu/G

Salmonella, neg 25 g

0

cfu/25 g

Yeast, moulds

< 500

cfu/G

E.coli

negative

G

Coliform

<100

cfu/G

 

Maiga



#2 GMO

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Posted 11 April 2016 - 02:58 PM

It depends what it is?  TVCs seem high but are only an indicator and can be naturally high in some ingredients.  Some pathogens missing, e.g. Staph aureus, Listeria m.



#3 MAIGA

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Posted 11 April 2016 - 03:54 PM

Hi,
Thanks. Product is mix powder-sugar with aroma and with cinamonas.



#4 Charles.C

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Posted 12 April 2016 - 04:35 AM

Hi Maiga,

 

As per previous post it depends on things like (a) intended use of product (b) local classification of product, eg food additive, (c) intended user/consumer, eg children (d) local regulations if any, etc

 

More info. is required.

 

Do you have a detailed Product Specification ?


Kind Regards,

 

Charles.C


#5 MAIGA

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Posted 12 April 2016 - 05:04 AM

Hi Charles,

 

I invent these product mix and specifications have not yet prepared.

 

Ingredients  - sugar (powder), vanillin flavor, cinamonas (3%).

This product is for use in confectionery: add the product mix to any recipe. Use in baking cakes, cookies, pastries, pies, desserts and frostings. Sprinkle on baked goods to add flavour and decoration.

 

I would be grateful if you would say -  is it product microbiological safe for direct consumption:Sprinkle on baked goods to add flavour and decoration.

 

Maiga 



#6 MAIGA

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Posted 12 April 2016 - 06:46 AM

Hi,

 

Have any comments on this?

 

Maiga.



#7 GMO

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Posted 12 April 2016 - 07:42 AM

is cinamonas cinnamon?  I think the only thing I'd be wary about is whether this is heat treated.  Spices are notoriously dirty (i.e. high microbial counts) and for direct consumption, I would always recommend using heat treated spices as for things like Salmonella you may only require a low infective dose for infection.  the B. cereus and Salmonellae test targets seem acceptable (which are the two I would worry about most) but remember testing cannot assure safety, it's the processing.  The other thing is if it is heat treated the yeast and mould counts will be lowered which might help prevent quality defects (i.e. mould growth) in your finished product. 

 

I'm no expert on the process but that's how I'd approach it.

 



#8 Charles.C

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Posted 12 April 2016 - 08:37 AM

Hi Maiga,

 

Agree with the previous comments re Process / spices / Salmonella / B.cereus. (C.perfringens no idea but looks low.) (my guess the "<" s and the "0" mean undetected.)

 

I assume the ingredients are all  validated Food-Grade.?

 

IMO it is statistically, and usually regulatorily,  impossible to make any conclusion (micro. or otherwise) based on 1 sample.

 

If the product is added to an already-baked item, ie no further processing, this would elevate its potential to be regarded as a  "sensitive" ingredient from a FS POV.

 

I imagine that it would be necessary to obtain local approval as a Food-Grade item (additive?) if commercially developed.


Kind Regards,

 

Charles.C


#9 Tony-C

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Posted 13 April 2016 - 01:14 PM

On the TVC I agree with GMO this could be much too high but it seems like you have the wrong dilution, you should really be carrying out the test with less dilutions and it could be that you end up with a result such as < 10/g or < 100/g which would give a good indication of the quality of the product.

 

With regards to spices they have been known to cause issues but there are reports that cinnamon has antimicrobial properties for example:

 

These results indicate that natural plant materials such as cinnamon powder could be used as food additives to improve the microbiological stability of rice cakes.

 

Kind regards,

 

Tony
 



#10 Florent

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Posted 13 April 2016 - 02:53 PM

If your finished product meet the specification it should be ok.

 

Just a few thing => E coli, negative? what do you mean?

Normally is E coli is done by the MPN (the better way) or less good by enumeration on a selective media (<1 CFU / g at best).

 

And coliforms is not fashionnable anymore (Enterobacteriaceae has superseeded coliforms).



#11 MAIGA

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Posted 18 April 2016 - 02:00 PM

Hello,

 

Thank you for recommendations :)

 

Maiga.






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