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Microbiological specification for ice cream USFDA



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MDG

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Posted 09 April 2018 - 05:10 PM

Hello,

 
This is reference to 21 CFR 135.110 -Ice cream and forzen custard.
Microbiological criteria is only specified for coliform and not for the other organism specially Pathogenic bacteria  ,Enterobacteriaceae and Staphylococcus aureus .
 
Request for the help and guidance.
 
Thank you,
 


Scampi

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Posted 09 April 2018 - 05:18 PM   Best Answer


Please stop referring to me as Sir/sirs


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Charles.C

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Posted 05 July 2020 - 11:31 AM

 

The use of coliform  numbers as illustrated in OP/Standard goes back a very long way, ca 2000 and beyond.

 

The absence of mention of  "coliform" in Scampi's link (2009) and its semi-replacement by E.coli probably demonstrates the then increasing disaffection with use of coliforms. The latter  have long been used as a hygiene indicator in dairy industry but criticism of this specific usage has increased, eg (2016) -

 

Attached File  Coliforms in Dairy Foods.pdf   186.52KB   11 downloads

 

Nonetheless, the above doesn't explain why the absence of pathogens although this additional measurement(s) was EC recommended to be dropped many years ago and coliforms to be replaced by Enterobacteriaceae. Pathogen testing is mentioned in above attachment.

 

From a micro-operational POV, this thread may also be of interest -

 

https://www.ifsqn.co...am/#entry125111


Kind Regards,

 

Charles.C





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