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Pseudomonas aeruginosa

HACCP

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michellepaje

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Posted 10 March 2018 - 03:01 AM

During my hazard analysis of beta carotene as one of our additives in pasta, there has noted possible hazard of Pseudomonas aeruginosa from vendors facility. Question, what are the possible control measure to eliminate the hazard in the process. Note: pasta operation has drying process with the maximum of 70 deg. C. Thank you in advance.



Charles.C

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Posted 11 March 2018 - 08:44 AM

During my hazard analysis of beta carotene as one of our additives in pasta, there has noted possible hazard of Pseudomonas aeruginosa from vendors facility. Question, what are the possible control measure to eliminate the hazard in the process. Note: pasta operation has drying process with the maximum of 70 deg. C. Thank you in advance.

 

Hi michelle,

 

Difficult for me to understand why a food colour should be contaminated by Pseudomonas.

 

I suggest you purchase  Food Grade quality.


Kind Regards,

 

Charles.C


Scampi

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Posted 12 March 2018 - 01:09 PM

Did you ask why your vendor would have Pseudomonas aeruginosa in their facility?  It generally appears to come from poor sanitation practices and neeeds a minimum of 72C for 30 minutes to render it inactive................i'd been shopping for a new vendor


Please stop referring to me as Sir/sirs






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