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Control Measures for lactobacillus, yeast & mould in fresh produce

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#1 SoniaK


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Posted 08 November 2018 - 09:55 AM

Hi all


What can be the possible control measures for possible presence of lactobacillus, yeast & mould in fresh produce.



#2 Scampi



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Posted 08 November 2018 - 02:44 PM

The wash step...........you need to control the level of chemical in the wash water as well as turbidity and potability. 


Also, storage temperatures


Perhaps neither are CCPs, but both could be considered control steps


Also, the cleanliness of any FC surfaces including totes/bins...........if they are not cleaned and sanitized correctly, they become a breeding ground


If your dealing with fruits, removing damaged pieces as well so that the sugars aren't leaking all over offering food to the yeast/mold

Please stop referring to me as Sir/sirs

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