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Seasoning Blends - Yeast Count Effect

Micro Yeast Seasoning Blends Shelf Life Topical Organoleptic finsihed product

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Posted 09 May 2019 - 08:20 PM

We produce custom ingredient blends for Snack Foods, Bakery, Meat, Soups, Sauces, etc.   Our standard Yeast spec is less than 1,000 cfu/g and finding periodically results over 5,000 cfu/g - can anyone shed light on the effect on a seasoning blend with <.5 aW and <1.5% moisture in all reality?

Hank Major

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Posted 10 May 2019 - 07:29 PM

It's probably in the chili peppers/bell peppers/cayenne/paprika. They are very wet at first and tend to be dried outside. Depending on humidity and rainfall they can therefore sometimes dry out slowly enough for yeasts and molds to take hold and start growing. Highly variable, which is why you are seeing spikes.


Send out some samples of the raw ingredients for testing. Then work with your suppliers on improving the sourcing of the ingredients.

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