Limit for aerobic colony count in ready to use marinades
Started by Renu Sanghvi, Jul 19 2017 11:18 AM
Aerobic colony count can increase during storage of a ready to eat packed food product from initial level. For example - Ready to use Marinades .
Secondly, what is the limit for Aerobic colony count in product like ready to use pack marinades as per USDA.
Salmonella limit in raw chicken meat
Microbiological Limit for TPC
Setting microbiological limit for marinade products
Microbiological swabs in plastic films industries and it's limit
Acceptable limit of arsenic in Jamaican sea moss
[Ad]
I think you need to provide some more information? You mention ready to eat food but then you refer to ready to use marinades?
I.e. does the marinade undergo some kind of heat treatment to kill pathogenics at the end of your process? Then it would be reasonable to think the product is free from pathogens.
This subject is also discussed in other topics:
Salmonella limit in raw chicken meat
Microbiological Limit for TPC
Setting microbiological limit for marinade products
Microbiological swabs in plastic films industries and it's limit
Acceptable limit of arsenic in Jamaican sea moss
APC limit in HPP finished juice & Spore specification in finished HPP juice
Limit of detection for X-ray machine
For temperature cooling does the time limit of 2-hour start when the temperature is at 135 °F for the sauce?
SQF NCR - Critical Limit Not Determined
Max limit for Ochratoxin A in pulse