Dear Mr Charles
The results obtained for Soya-Lecithine is Yeast & Mould counts & the plate showed only mould growth
Specification for Yeast & moulds for lecithin is <100 cfu/g & the results for TPC ranges from 600 cfu/g to 1100 cfu/g ,No pathogens detected
Regards
Hi Seville,
thks above data.
The area (seafood) I am familiar with from micro POV tends to not have many Y&M problems so limited experience but i am rather surprised at the Mould level compared with TPC. This aspect has been discussed here previously (link below) although with no general answer -
http://www.ifsqn.com...-aerobic-count/
If you have accumulated lab experience with this product/it's usual micro.data i daresay you may trust yr results, otherwise i would be inclined to do a little cross-checking.
A generic answer to yr earlier query regarding thermal effect is -
Most yeasts and molds are heat-sensitive and destroyed by heat treatments at temperatures of 140-160°F (60-71°C). However some molds make heat-resistant spores and can survive heat treatments, eg Byssochlamys fulva requires about 1 minute at boiling temperature to kill cells of the organism, and may survive the heat treatment.
The safety significance of any (post heat treatment) detected mold is usually with regard to mycotoxins, eg see this thread -
http://www.ifsqn.com...its-in-yoghurt/
If yr suppled lecithin had a satisfactory COA/Y&M data,ie <100cfu/gm , you presumably have grounds for complaint (assuming yr micro.procedure is a standard one).