Microbiological criteria for marinades

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

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

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 -

micro spec.marinade.pdf   344.89KB   51 downloads

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

addendum
 

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

ms2 - bbq sauce.pdf   32.58KB   41 downloads

ms3 - teriyaki sauce.pdf   28.58KB   24 downloads

ms4 - bbq sauce (2).pdf   80.63KB   26 downloads

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

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.

Can you give a scientific source of your examples?

Thanks.

Presumably data in Post 2 or 3.