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Microbial limit for food industry


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#1 neena21j

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Posted 06 September 2017 - 07:59 PM

New to Food industry. what are the guidelines for Microbial limit for food industry and where can i find it for specific food category



#2 Charles.C

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Posted 06 September 2017 - 08:14 PM

New to Food industry. what are the guidelines for Microbial limit for food industry and where can i find it for specific food category

 

Hi neena,

 

There is no Universally applicable set of numbers.

 

Please supply some context, eg product of interest, RTE, locational area, etc etc.

 

A general answer to yr query can be found in various books, references etc for which various threads exist on this Forum.

 

just as one specific example -

 

http://www.ifsqn.com...on-requirement/


Kind Regards,

 

Charles.C


#3 neena21j

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Posted 06 September 2017 - 08:26 PM

Hi neena,

 

There is no Universally applicable set of numbers.

 

Please supply some context, eg product of interest, RTE, locational area, etc etc.

 

A general answer to yr query can be found in various books, references etc for which various threads exist on this Forum.

 

just as one specific example -

 

http://www.ifsqn.com...on-requirement/

Thanks Charles, I was more interested in ready to eat guidelines for listeria, salmonella in USA, EU



#4 Charles.C

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Posted 06 September 2017 - 09:05 PM

Thanks Charles, I was more interested in ready to eat guidelines for listeria, salmonella in USA, EU

 

Salmonella spp, afaik, is for RTE items globally classified as a zero-tolerant species., ie tolerance is zero.

 

L.monocytogenes 

 

For RTE/USA, L.mono is I think an invariably zero-tolerant species like salmonella (I'm not in USA).

For EU, in general, it depends on the specific product (EU issues a detailed compilation of micro. requirements for a variety of RTE products).  However, IIRC, individual EC-member guidelines/interpretations may vary somewhat.


Kind Regards,

 

Charles.C





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