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How to destroy this pollution (E.coli and mold) in spice mix?

E.coli in spice mix

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#1 MAIGA

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Posted 18 April 2016 - 03:53 PM

Hello,

 

I found that the product (spice mix) is pollution with E.coli and mold.

 

How can destroy this pollution (E.coli and mold)?

 

The drying process help or ...

 

If helps - please give info a temperature and time.

 

Maiga



#2 Charles.C

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Posted 18 April 2016 - 04:16 PM

Hello,

 

I found that the product (spice mix) is pollution with E.coli and mold.

 

How can destroy this pollution (E.coli and mold)?

 

The drying process help or ...

 

If helps - please give info a temperature and time.

 

Maiga

 

Hi Maiga,

 

I am confused.

 

Yr other thread shows "negative" E.coli ?

 

http://www.ifsqn.com...on/#entry100474


Kind Regards,

 

Charles.C


#3 MAIGA

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Posted 18 April 2016 - 04:25 PM

Hi -

it is another spice mix (dill, cumin, parsley). Thank you for your attention!!!

 

I have the possibility of re-dried (max 130 C) but I am not sure : will it help reduce pollution mould and E.coli?

 

Maiga.



#4 Charles.C

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Posted 18 April 2016 - 05:00 PM

Hi -

it is another spice mix (dill, cumin, parsley). Thank you for your attention!!!

 

I have the possibility of re-dried (max 130 C) but I am not sure : will it help reduce pollution mould and E.coli?

 

Maiga.

 

Hi Maiga,

 

Thks for clarification.

 

How much is "polluted" ?

 

It may relate to Post 7 in yr other thread. Are the spices heat-treated / have a specification ??


Kind Regards,

 

Charles.C


#5 MAIGA

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Posted 18 April 2016 - 05:15 PM

Mold 10000 count/g
E.coli 3 count/g

Spices are not heated.



#6 Charles.C

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Posted 18 April 2016 - 07:39 PM

Mold 10000 count/g
E.coli 3 count/g

Spices are not heated.

 

Hi Maiga,

 

Difficult to make conclusions based on 1 sample.

 

The E.coli result is not particularly significant.

 

Spices frequently have high mold counts due to origin and processing.

 

You asked about drying, spices not my area at all but you may find this link and attachments of interest -

 

http://en.howtopedia...o_Process_Spice

Attached File  good agricultural practices for spices, herbs, iosta.pdf   160.69KB   12 downloads

Attached File  micro. quality spices,herbs in retail markets, 1982.pdf   531.16KB   10 downloads

Attached File  micro quality,mycotoxin red pepper,2012.pdf   188.73KB   10 downloads

Attached File  Campden, microbial update,Herbs-and-Spices.pdf   988.55KB   14 downloads


Kind Regards,

 

Charles.C


#7 MAIGA

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Posted 19 April 2016 - 05:09 AM

Hi,

 

Thank you for the helpful information!

 

Maiga



#8 GMO

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Posted 19 April 2016 - 01:13 PM

Herbs and spices are a well known source of micro contamination if not heat treated.  I wouldn't use any for ready to eat applications unless they are heat treated if I'm honest.  There have been a few outbreaks associated with them and even when cooked e.g. in a sauce, overall loading levels can still be high.



#9 Marshenko

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Posted 19 April 2016 - 04:46 PM

Herbs and spices are a well known source of micro contamination if not heat treated.  I wouldn't use any for ready to eat applications unless they are heat treated if I'm honest.  There have been a few outbreaks associated with them and even when cooked e.g. in a sauce, overall loading levels can still be high.

 

This.  I was part of a 1+ million pound recall as a result of using non-irradiated spices to coat a RTE shelf stable product.  Oops  :oops2:



#10 GMO

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Posted 22 April 2016 - 09:03 AM

This.  I was part of a 1+ million pound recall as a result of using non-irradiated spices to coat a RTE shelf stable product.  Oops  :oops2:

 

Oh dear...  We don't tend to use many irradiated spices and herbs in the UK but we tend to use heat treated instead.  Irradiated is an option if that's ok with your customers.  The EColi result could be significant as it's presence could mean higher levels could be present another time and who knows when that could be a really nasty toxin producing one?   :helpplease:

 

The key thing for me is HACCP, you can't test something to make it safe, you need to design a safe process.



#11 w.weber

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Posted 25 April 2016 - 01:07 PM

Hello,

especially for spices we had a supplier in my former company using saturated steam and vacuum for "debacterization". Worked well in our case, and showed less impact than just dry heat process. Perhaps it is also worth thinking that way.

 

Yours






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