I was hoping someone could help me - I am looking for Microbiological limits for Total Plate Count, Yeast count and Mold count for fruit juice concentrates (squashes, 6%)(not pasteurized but preserved), fruit dairy blend drink (pasteurized) and cordials (not pasteurized, preserved).
I am struggling to get any fixed regulations. Right now we have the following:
Microbial limits of RTD
Total Plate Count
Does this seem correct?
Thanks in advance!
My apologies but fruit juices not my product area so I have no idea what "not pasteurised but preserved means" from a microbial POV. Maybe you can clarify ?
Regardless I assume RTD is equivalent to RTE for "foods".
I assume the products are for local consumption.
I wondered where yr quoted data originated ??
I anticipate that Namibia has internal Regulatory requirements for RTE/RTD products although I have no idea what they might be.
If no local requirements and you can select for yourself, the options probably vary according to geographical location.
For example UK's APC limits for pasteurised fruit juices are given on pg 26/34 in attachment ref 3b in this Post -
Offhand I would have anticipated that the other variations you mention would need to comply with the same minimum requirement(s) as pasteurised but perhaps not with the same shelf life but this only guessing.
Unfortunately no idea about Y&M values. You can browse through the attachments in above link. Or maybe other juice specialists on this Forum can help.
Further micro.compilations here -