Seasoning Blends - Yeast Count Effect
Started by fmack1961, May 09 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?
Powdered seasoning Clumping
Does seasoning raw fish fillets need an GFSI certification?
HACCP Plan and CCP's for the seasoning industry?
Hydrolyzed vegetable or corn protein replacements in rice seasoning?
Seasoning microbiology limits/criteria in the U.S.
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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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Powdered seasoning Clumping
Does seasoning raw fish fillets need an GFSI certification?
HACCP Plan and CCP's for the seasoning industry?
Hydrolyzed vegetable or corn protein replacements in rice seasoning?
Seasoning microbiology limits/criteria in the U.S.
If there is an allergen such as milk, wheat and soy in seasoning
Effect of the allergens of the seasoning mix on the final product
Lemon Pepper seasoning clumping
Seasoning Manufacture & HARPC
Do I have to swab walls for S.Aureus (dry seasoning)?