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Yeast & Mould, Total Plate Count

Should we reject or not

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#1 Sushil Jagtap

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Posted 07 October 2016 - 11:31 AM

Dear All,

 

I, Sushil Jagtap, Buyer in one of the Food Company. It is a pleasure to be here with you. I would like to know get information on practical ground from the experts like you all.

 

I have come across on situation where there is material failing in Yeast & Mould . Limit 100 CFU/GM and observation is 200 CFU/GM.

 

Request you to share your experience that in this case " Should we reject the material?"



#2 Charles.C

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Posted 07 October 2016 - 12:57 PM

Dear All,

 

I, Sushil Jagtap, Buyer in one of the Food Company. It is a pleasure to be here with you. I would like to know get information on practical ground from the experts like you all.

 

I have come across on situation where there is material failing in Yeast & Mould . Limit 100 CFU/GM and observation is 200 CFU/GM.

 

Request you to share your experience that in this case " Should we reject the material?"

 

Hi Sushil,

 

I assume this is the result for one sample on an isolated lot.

 

This is normally regarded as an inadequate Sampling Plan for applying an accept/reject microbiological decision for a non-zero tolerant characteristic.

 

Suggest a generic format something like this but it might depend on the actual product -

 

Attached File  micro. sampling plan example.pdf   66.37KB   82 downloads


Kind Regards,

 

Charles.C


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#3 FurFarmandFork

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Posted 07 October 2016 - 10:39 PM

Agree with Charles, regardless of the product you're making, the decision whether to accept or reject a lot based on a quantitative value requires more than one sample for it to have any sort of significance.

 

The fact that you're reporting a result of 200 makes me think that this test was performed using a 10^-2 dilution, which would be inappropriate when your established limit is 100 cfu/g. What is the testing method that was performed?

 

Micro limits don't mean anything without context. To evaluate whether you should accept or reject the lot, you need the following information:

1. Is the product supposed to be commercially sterile or otherwise free of organisms?

2. What is the product?

3. What food safety hazard would be represented by a high yeast&mold count?

 

-Austin


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.




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