Jump to content

  • Quick Navigation
Photo
- - - - -

Roasted nut - effect of moisture on micro growth


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

#1 Ivqa

Ivqa

    Grade - Active

  • IFSQN Active
  • 5 posts
  • 0 thanks
0
Neutral

  • Poland
    Poland

Posted 14 September 2018 - 06:07 AM

Could anyone know what is the possible influence of higher level of moisture nut on micro growth?

F.E. 

In our specification, we have the limit for nut moisture - up to 1.4% and we now realized that we have 1.7%, do you think it is a big difference and could influence of the nuts micro results? Is the risk related to the higher level of moisture high?

 

I really appreciate your point of view :)



#2 Ismene

Ismene

    Grade - Active

  • IFSQN Active
  • 10 posts
  • 2 thanks
0
Neutral

  • Greece
    Greece

Posted 14 September 2018 - 11:41 AM

Hello,

 

Well, it is true that moisture can affect the growth of microorganisms and in this case mostly the growth of mold. But I think that the difference between 1,4% and 1,7% is not that big, to can affect the product. Do you know the water activity of the product? cause the moisture level is not very precise to see if the product will mold.



#3 Scampi

Scampi

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,940 posts
  • 541 thanks
152
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 14 September 2018 - 12:28 PM

I would agree, your concern will be spoilage organisms (yeast and mold specifically)

 

Some molds will form mycotoxins which can be fatal or aflatoxins

 

mycotoxin (from the Greek μύκης mykes, "fungus" and τοξικόν toxikon, "poison") is a toxic secondary metabolite produced by organisms of the fungus kingdom and is capable of causing disease and death in both humans and other animals

 

http://vicam.com/whi...is-in-tree-nuts

 

 

Also, do you roast them yourself? Are you sure time/temp parameters were met during roasting?


Because we always have is never an appropriate response!


#4 moskito

moskito

    Grade - SIFSQN

  • IFSQN Senior
  • 265 posts
  • 52 thanks
7
Neutral

  • Germany
    Germany
  • Gender:Male

Posted 30 September 2018 - 01:54 PM

Dear lvqa,

 

I don't think that the value in your spec is directed to microbial growth but on  general stability/shelf life of roasted nuts.

I don't see any increase microbial risk in this small difference. If you want to do something for documentation you can measure water activity of two samples in and ou spec.

 

Rgds

moskito






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate