We send a sample to get tested for the pH of pasteurised liquid egg. Our range is 7.2 - 7.9 as this is the advice we received from a 3rd party auditor. Recently, our samples have been below the range and one occasion above the range stated.
My main question is what does this actually mean in terms of food safety if anything? I can find lots of information online about the range but nothing to explain what it means if it is out of spec. I recently contacted the accredited lab who test the egg and they are not able to advice either.
I am currently raising the same non conformance and closing them out once they have been retested and if they pass but my bigger issue is whether or not this is a matter of food safety. From research online I am aware the age of the eggs can affect the pH but does this mean our process is failing? or worse our pasteurizing process has failed?
The other tests are based on micro and these are to spec so surely no food safety issue?
Any advice or views are welcome.