Jump to content

  • Quick Navigation
Photo
- - - - -

Microbiological criteria for marinades


  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

#1 MVPV

MVPV

    Grade - Active

  • IFSQN Active
  • 6 posts
  • 0 thanks
0
Neutral

  • Finland
    Finland

Posted 31 July 2018 - 11:49 AM

Can you tell me your opinion about microbiological limits for marinades?

My idea is test madinades for total aerobic bacteria and bacillus cereus.

 



#2 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 14,058 posts
  • 3882 thanks
472
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 31 July 2018 - 12:02 PM

Can you tell me your opinion about microbiological limits for marinades?

My idea is test madinades for total aerobic bacteria and bacillus cereus.

 

Hi MVPV,

 

Please supply a little context, eg -

 

What kind of marinades ?

 

Is the product RTE ?

 

Is the product to be stored chilled ?

 

Shelf life ?

 

Just as a random example -

 

Attached File  micro spec.marinade.pdf   344.89KB   19 downloads

 

PS - the data for Enterobacteriaceae makes one wonder a little ?


Kind Regards,

 

Charles.C


#3 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 14,058 posts
  • 3882 thanks
472
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 31 July 2018 - 12:14 PM

addendum
 

a few more ( note that if RTE may have to comply with local Regulatory micro. requirements) -

 

Attached File  ms2 - bbq sauce.pdf   32.58KB   16 downloads

Attached File  ms3 - teriyaki sauce.pdf   28.58KB   8 downloads

Attached File  ms4 - bbq sauce (2).pdf   80.63KB   11 downloads


Kind Regards,

 

Charles.C


Thanked by 1 Member:

#4 MVPV

MVPV

    Grade - Active

  • IFSQN Active
  • 6 posts
  • 0 thanks
0
Neutral

  • Finland
    Finland

Posted 01 August 2018 - 05:18 AM

We are making marinades by mixing spices and oil and then we add the marinade top of the raw meat. Then we pack the product with modified atmosphere.

I need to decide how long we can storage the ready marinade and that's why I need to know microbiological limits.

 

From the examples I found these limits and they look reasonable:
Total Plate Count<10,000 cfu/g
Yeasts* <100 cfu/g
Moulds* <100 cfu/g



#5 Adolf von Liebenberg

Adolf von Liebenberg

    Grade - Active

  • IFSQN Active
  • 21 posts
  • 0 thanks
0
Neutral

  • Belgium
    Belgium

Posted 07 August 2018 - 09:17 AM

We are making marinades by mixing spices and oil and then we add the marinade top of the raw meat. Then we pack the product with modified atmosphere.

I need to decide how long we can storage the ready marinade and that's why I need to know microbiological limits.

 

From the examples I found these limits and they look reasonable:
Total Plate Count<10,000 cfu/g
Yeasts* <100 cfu/g
Moulds* <100 cfu/g

Can you give a scientific source of your examples?

Thanks.



#6 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 14,058 posts
  • 3882 thanks
472
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 07 August 2018 - 10:03 AM

Can you give a scientific source of your examples?

Thanks.

 

Presumably data in Post 2 or 3.


Kind Regards,

 

Charles.C





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate