3 replies to this topic

[salad man]

PRODUCT CREAMY HERB PENNE CHICKEN SALAD (REF # BR80267)

CUST ID SHELF LIFE STUDY RUN DATE- 06/26/2018 DAY 12

LOT# 165

ANALYTE RESULT UNITS METHOD REFERENCE

COLIFORM BY PETRI FILM 20 CFU/g AOAC 991.14

YEASTS 20,000 CFU/g CMMEF APHA CHP 21

MOLDS <10 CFU/g CMMEF APHA CHP 21

LACTOBACILLI H. FERMENTATIVE 7,200,000 CFU/g CMMEF, APHA CHP 19

 

PRODUCT CREAMY HERB PENNE CHICKEN SALAD (REF# BR80267)

PACKAGE IN SEALED PACKAGE

CUST ID SHELF LIFE STUDY - DAY 6 - 6/20/2018

LOT# 165

ANALYTE RESULT UNITS METHOD REFERENCE

TOTAL PLATE COUNT FOOD CMMEF APHA CHP 8, FDA BAM

ONLINE CHP 3, AOAC 990.12

410,000 CFU/g

COLIFORM BY PETRI FILM 80 CFU/g AOAC 991.14

YEASTS 600 CFU/g CMMEF APHA CHP 21

MOLDS <10 CFU/g CMMEF APHA CHP 21

 

 

[jdpaul]

There is no current FDA limit as most species of lactobacillus are generally recognized as safe (GRAS)

See current database:

 

https://www.accessda...h=Lactobacillus

[Charles.C]

Hi salad man,

 

LACTOBACILLI H. FERMENTATIVE 7,200,000 CFU/g CMMEF, APHA CHP 19

 

What does the "H." mean ?

 

What is the (constant?) storage temperature ?

[Gerard H.]

Hi Salad Man,

 

In addition to the answers above, you need to justify whether it's normal, the Lactobacilli are in the salad. With other words, is there an ingredient in the salad which justifies their presence or was there cross-contamination?

 

Remark: In the results for the 12 days, the Total Plate Count doesn't appear. Yes, the Lactobacillus count is in the Total plate count. So, you can subtract them from the total to see if it complies to your specification. (Just look to what the "H" stands for, before you do that).

 

If the presence of the Lactobacilli is justified, next time you can do a Total plate count with exception of Lactobacilli and you need to adapt the microbiological specification of your product.

 

When the presence isn't justified, you need to sort out where the contamination came from.

 

Hope this helps you further.

 

Kind regards,

 

Gerard Heerkens