Micro testing Jelly
Started by Nissie, Nov 29 2017 02:57 AM
Hi all, I was wondering is there is benefit in micro-testing jelly? Is there a possibility of bacterial growth if it's being cooked to 185 degrees F or more? What are your thoughts?
Thank you!
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Jelly is very general and micro testing includes more than just bacteria. 185 will kill most vegetative organisms (although not all) but there is also post process contamination, spore formers and for sure mould can grow in jelly. Not necessarily pathogenic concerns but spoilage organisms.
More info on the product and process would help.
Yes, as mentioned above...post cook contamination. Are you cooking the jelly in the finished packaged product? Or, are you cooking and hot filling? Cooking and potential cool filling (less than 150 degrees F)?
Ambient air micro (APC, Y&M) limits
Specifications for Micro Testing of Water used in Food Production
Compressed Air - Micro parameters
Micro-testing (E.Coli, Salmonella, Yeast and Mold) for supplier
Micro. Guidelines for Food Contact Surfaces
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