Food Packaging Testing Limits for Mold
Hello, I work for a small food packaging company and we make a pad product that is used in direct contact with food materials inside of other packaging. We conduct annual microbiological testing on the product and wanted to seek advice and reference guidance on what is acceptable levels of detection for Mold specifically.
The testing that we have conducted is able to detect no lower than levels of <10 CFU/g. So the premise of my inquiry is at what level is Mold considered a hazard? Is there a regulatory standard or guideline available stating what level is or is not acceptable? What type of levels do others view as hazardous when taking Mold into consideration?
Appreciate any and all assistance!
Hello, I work for a small food packaging company and we make a pad product that is used in direct contact with food materials inside of other packaging. We conduct annual microbiological testing on the product and wanted to seek advice and reference guidance on what is acceptable levels of detection for Mold specifically.
The testing that we have conducted is able to detect no lower than levels of <10 CFU/g. So the premise of my inquiry is at what level is Mold considered a hazard? Is there a regulatory standard or guideline available stating what level is or is not acceptable? What type of levels do others view as hazardous when taking Mold into consideration?
Appreciate any and all assistance!
Hi Nick,
Since the production methods for most packaging usually result in a near sterile product, the level of any microbial matter should be low assuming good GMP. IMEX Micro data/limits for packaging tends to be scarce.
My guess is that yr quoted figure of <10cfu/gram means there were no colonies on the plate for lowest sample dilution usable (a larger sample could give a more precise answer).
I'm not aware of any US limits for mould or Y&M on packaging (a few US limits do exist for aerobic plate count/coliform). There is a recommended surface count limit (German) for Y&M quoted in the attachment/Post4 of link below, namely <=1 cfu/cm2. (a little arithmetic/hypothesising will be required to compare with your weight-based data).
Nick, The testing is only one part of the equation here. It's crucial that the storage conditions of the food prohibit microbial growth, eg to prevent mold from growing the humidity in the storage area & food pack needs to be less than 40%. Also, MYCOTOXIN, which has a higher temp requirement than mold in order to be rendered harmless needs to be tested for. Dangerous levels of Mycotoxin can be present in food that tests at acceptable levels of mold after pasteurization, if mycotoxin isn'ttaken into account during the pasteurization process.Hello, I work for a small food packaging company and we make a pad product that is used in direct contact with food materials inside of other packaging. We conduct annual microbiological testing on the product and wanted to seek advice and reference guidance on what is acceptable levels of detection for Mold specifically.
The testing that we have conducted is able to detect no lower than levels of <10 CFU/g. So the premise of my inquiry is at what level is Mold considered a hazard? Is there a regulatory standard or guideline available stating what level is or is not acceptable? What type of levels do others view as hazardous when taking Mold into consideration?
Appreciate any and all assistance!
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3-year old thread but thanks anyway.