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Total Plate count and YM standard limits for fruits and vegetables


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#1 Umarie_0315

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Posted 20 December 2018 - 09:50 AM

Hi! Everyone...

 

Can I ask for any suggestions and brilliant ideas for the standard limit for TPC and YM in fresh fruits and vegetables?



#2 Lesley.Roberts

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Posted 20 December 2018 - 10:47 AM

Attached File  berry micro.xlsx   9.94KB   20 downloads

 

 

Hi Umarie

 

You do not say whether these are raw materials or finished product & whether you intend to apply a heat step, or the country where the finished product is to be sold in?. 

That particular country or region may have definite standards & requirements for pesticide/mycotoxin/aflatoxin levels too.

 

All the above will have an effect on the standards you should be working to, and where you are sourcing the fruit/vegetables from - eg. are your suppliers accredited to any agricultural standard eg.global GAP?

 

Also for yeast/mould levels consider the structure of the fruit/vegetable - something like raspberries, which has a very fragile structure & thin skin, may have naturally higher levels of yeast/mould (hence TPC) due to damage of the berries during harvest.  So, if this is for a raw material standard, you may have to specify the level of damage you would accept to your supplier.

 

Attached are the levels I work to for berries, (excluding raspberries).

 

These are RTE standards require a sampling protocol to be applied (fruit & vegetables being a non homogenous commodity)

 

 One single standard may not work for every fruit & vegetable 

 

 

 

 


Edited by Lesley.Roberts, 20 December 2018 - 10:51 AM.





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