Jump to content

  • Quick Navigation
Photo
- - - - -

Control Measures for lactobacillus, yeast & mould in fresh produce


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

#1 SoniaK

SoniaK

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • South Africa
    South Africa

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

Scampi

    Fellow

  • IFSQN Fellow
  • 3,388 posts
  • 918 thanks
519
Excellent

  • Canada
    Canada
  • Gender:Not Telling

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





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users