In doing testing of a benchtop sample to set micro standards, I was given an initial report that stated my total coliform count was 2000 cfu/g in one item and 3300 (estimated) cfu/g in another. E. Coli was negative.
Subsequent tests throughout the shelf life seemed to be in normal range, but the high coliform number in the initial test has me a bit concerned, as I am unsure how the count could be so high, because I took all appropriate measures to ensure a clean environment and that all componenets were treated beyond lethality. I have sent more samples to be tested for coliform only, to see if maybe it was a fluke.
My question is:
Would a high coliform count indicated in initial testing, constitute a shelf life failure, if all other numbers are within range?
There seems to be a lot of debate and no real clear limits for total coliform in frozen foods. All data I can find is geared toward water and poultry products. Some of the limits state a target of <10 with the M being 10 to the fourth, which would be 10,000...correct?
Any insight would be helpful.
Edited by Charles.C, 15 June 2016 - 04:49 PM.
Note - Pls refer to post 11 for objective of test