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Microbial limits of Fruit Juice Concentrates - Pasteurised

microbiology limits microbialstandards fruitdrinks concentrates cordials quality

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#1 Annamart21

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Posted 02 May 2019 - 11:01 AM

Hi everyone!

 

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

Microbial analysis

Limit

Total Plate Count

300 cfu/mL

Yeast count

300 cfu/mL

Mould count

10 cfu/mL


Does this seem correct? 

 

Thanks in advance!

 

:) 

 

 



#2 Charles.C

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Posted 02 May 2019 - 02:26 PM

Hi everyone!

 

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

Microbial analysis

Limit

Total Plate Count

300 cfu/mL

Yeast count

300 cfu/mL

Mould count

10 cfu/mL


Does this seem correct? 

 

Thanks in advance!

 

:) 

 

Hi Annamart,

 

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 -

 

https://www.ifsqn.co...ds/#entry127333

 

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 -

 

https://www.ifsqn.co...al/#entry127998


Kind Regards,

 

Charles.C


#3 pHruit

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Posted 13 May 2019 - 03:56 PM

I'd be surprised if you find specific regulatory limits for these, as they're really concerned with spoilage rather than food safety considerations.
Nonetheless I can profess no expertise at all in Namibian regulatory requirements.

 

Nonetheless you'll still want to set limits for your own purposes as this can have a very significant impact on quality.

How are these products being packed, what are the recommended storage conditions, and what is your expected shelf life?

300cfu/ml for TVC or yeasts in a concentrate or RTD could be fine, but could also be disastrous - in a chilled product with a shorter life, or a concentrate at very high Brix (and thus low aw) I wouldn't be too worried. But if you're packing these into e.g. Tetra bricks and want an ambient life, then 300cfu/ml yeast is going to blow the cartons quite quickly and you're really going to want to be working to targets of <1cfu/g (or possibly even less).

For all juice products I'd also add a limit for Alicyclobacillus of <1cfu/10g. For this you'll also want to ensure the same is in place for any juice raw materials you purchase, as it really needs to be controlled during initial processing.







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