Can you tell me your opinion about microbiological limits for marinades?
My idea is test madinades for total aerobic bacteria and bacillus cereus.
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.
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 -
micro spec.marinade.pdf 344.89KB 44 downloads
PS - the data for Enterobacteriaceae makes one wonder a little ?
Kind Regards,
Charles.C
Posted 31 July 2018 - 12:14 PM
addendum
a few more ( note that if RTE may have to comply with local Regulatory micro. requirements) -
ms2 - bbq sauce.pdf 32.58KB 35 downloads
ms3 - teriyaki sauce.pdf 28.58KB 20 downloads
ms4 - bbq sauce (2).pdf 80.63KB 22 downloads
Kind Regards,
Charles.C
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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
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.
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
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