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 44 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 36 downloads
ms3 - teriyaki sauce.pdf 28.58KB 20 downloads
ms4 - bbq sauce (2).pdf 80.63KB 23 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.