I hope someone can help me here!
I am an intern at a small vegetable processor. Our products are mainly cut vegetables, which will be heated.
However we do have some (fruit)salads.
We were advised to write a substantiation on the prevention of growth of Listeria Monocytogenes (and EHEC/STEC) as the Dutch government (or the European Union) has tightened the rules for processors.
I am planning on making an excel file with the products concerned (as the other products will be eliminated through the decision tree taken from the information leaflet from the NVWA or Dutch Food and Consumer Product Safety Authority)
To make a decision about the products I need the following information:
- Water activity
- pH value
- Dry matter
Does anyone have a reliable source where I can find estimates of the information I need? Or should the products be tested on these points to get the information.
Thank you in advance for your help!