Microbial limits of fruit concentrates
Started by Rener De Jesus, Nov 02 2017 12:28 PM
Hi everyone! I am currently searching for standard microbial limits of fruit concentrates (eg. frozen orange concentrates, etc.). What are the limits and their references? Is it available in Juice HACCP? Thanks. Any info you can give is/are helpful.
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Microbial Validation your container, container closure, and headspace treatment process
Microbial Limits for Ingredients or blends
Microbial counting
Regulations for Microbial Environmental Monitoring in South Africa
[Ad]
It really depends on who your customer is - processor or consumer. A processor will be able to pasteurise out most micro contamination, so it won't matter. However, most processors won't accept any levels of ACB, TAB, patulin or ochratoxin (or pathogenic bacteria).
For consumers, it may depend on where it's sold and the expected shelf-life.
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Microbial Validation your container, container closure, and headspace treatment process
Microbial Limits for Ingredients or blends
Microbial counting
Regulations for Microbial Environmental Monitoring in South Africa
Does anyone have a template or an example of a written microbial control program?
Microbial Guidelines for RTD Cold Brew Tea
Microbial Tests for the Food Packaging Industry
Microbial testing on Food Packaging
Microbial limits in instant noodles and seasonings