Food safety parameters of Lebanese style garlic sauce
Happy Friday!!!
Hoping someone has some insight
We've been approached to produce a Lebanese style garlic sauce as a co packer. We do not yet know pH or aw for the finished good. Product will be cold fill and hold with no kill step and basically only the antimicrobial properties of garlic, and a low pH and aw?? will keep it shelf stable
Has anyone experience with this style product?
Ingredients oil, garlic, salt , lemon juice
I came across this before, it is a FDA's titled "Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil", I know this is not a Home-Prepared product, but it might give some insights...
http://www.foodprote...n-11-Nummer.pdf
"Raw or cooked garlic -> No Acidifying -> Storage Recommendation: Refrigerate -> Shelf-life: 3 weeks "
Thanks Mariam
I'm really hoping the pH comes in below 4 and aw below .85...........otherwise were not doing this project
What blows my mind is the client has been to other co-packers and not one of them asked about the finished product testing! Particularly with the SFCR, it's us taking the hit with CFIA if something goes horribly wrong
Client looked right at me and said "i don't know, do you think I've just been lucky???" Ah, yep, you could have easily put people in hospital! So if nothing else, hopefully I've educated him a bit
Thanks Mariam
I'm really hoping the pH comes in below 4 and aw below .85...........otherwise were not doing this project
What blows my mind is the client has been to other co-packers and not one of them asked about the finished product testing! Particularly with the SFCR, it's us taking the hit with CFIA if something goes horribly wrong
Client looked right at me and said "i don't know, do you think I've just been lucky???" Ah, yep, you could have easily put people in hospital! So if nothing else, hopefully I've educated him a bit
My concern is that adding the lemon juice might make the aw higher, which might make it less stable..
I think for traditional-products, producers sometimes look at it with the perspective "I have been doing this for a long time, nothing happened/ We have been eating this at home & we are fine..." which is a little bit frustrating.
It is a good thing that you gave them some insights about Food Safety ! Good Luck!