Microbiological Standard to Evaluate Shelf Life of Yogurt Smoothie
Hi, I am developing a yogurt smoothie with added berries, milk and rice bran powder in my coursework. I would like to conduct shelf-life testing for 3 weeks (Week 0, 1, 2), and the product shelf life is estimated for 2 weeks in refrigeration. May I know what are the microbiological standard in the UK or Europe food safety regulation (in terms of cfu/mL) plate counting technique to access yeast and mold, total coliforms, lactic acid bacteria, and Listeria Monocytogenes?
I've used UHT homogenised semi-skimmed milk and the blended fruit juice pasteurised at 85°C for 10 minutes.
Thank you. :)
Hi, I am developing a yogurt smoothie with added berries, milk and rice bran powder in my coursework. I would like to conduct shelf-life testing for 3 weeks (Week 0, 1, 2), and the product shelf life is estimated for 2 weeks in refrigeration. May I know what are the microbiological standard in the UK or Europe food safety regulation (in terms of cfu/mL) plate counting technique to access yeast and mold, total coliforms, lactic acid bacteria, and Listeria Monocytogenes?
I've used UHT homogenised semi-skimmed milk and the blended fruit juice pasteurised at 85°C for 10 minutes.
Thank you. :)
Hi Jane,
The shelf life will probably be based on quality factors, not safety, although i appreciate that the product should conform to its micro. specification at end shelf life.
RTE UK micro. standards attached -
HPA, ca 2010 rte micro. data.pdf 998.98KB 60 downloads
Hi Charles,
Thanks for your reply. Aside from microbial testing, I will be conducting physical testing (pH, texture, sensory analysis) as well. Would it be sufficient to determine the shelf life of product?
Hi Charles,
Thanks for your reply. Aside from microbial testing, I will be conducting physical testing (pH, texture, sensory analysis) as well. Would it be sufficient to determine the shelf life of product?
Hi Jane,
Risk Assessment determines the initial choice of Safety or non-safety ("Quality") shelf life criteria (equivalent afaik to a choice of Best Before/Use By labelling in UK).
If non-safety it then devolves to a selection of critical quality parameters for the product. This will require some research/testing/knowledge of yr product's spoilage potential/routes and associated, measurable, "indicators".
traditional yoghurt IIRC is regarded to have an excellent safety-related history (though not 100%) hence my prediction that Quality factors will prevail.
From Google here are a couple of random articles for determining how to proceed with yoghurt shelf-life assessment -
https://www.scienced...740002010002911