Microbiological safe for direct consumption

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

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.

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 ?

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 

Hi,

Have any comments on this?

Maiga.

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.

 

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.

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
 

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).

Hello,

Thank you for recommendations :)

Maiga.