Micro testing for Prep Veg & Peeled Potatoes

Please help!!

This is new to me as I was dealing with this in the meat industry where there were guidlines to follow. However now I have moved into Veg prep and peeling potatoes.

My query is what should I be testing for and at what limits.

Products are root veg mainy being mixed for soups, coldslaw, ministonie etc.

Is there also any guidlines out there?

Thanks

Sir,

as per my experience.

the following preventive measures will helps you to improve the process.

1-Pre-operation Inspections

2-An adequate microbiological monitoring program is in place to verify the effectiveness of the cleaning and sanitation

3-Microbiological Product Control

4-Environmental Monitoring Program

1) In general, no internationally accepted microbiological standard exists and it is logical because many fruit and vegetable types (commodities) tested are not ordinarily consumed in the same state as they are sold and it mainly depends on environmental factors that are varied drastically.

2) If you are claiming your product as "Ready-to-eat", the limits will depend on the regulations where your product is being sold.

Following links may help.

https://www.unitedfr...White-Paper.pdf

https://www.health.w...rsion 60511.pdf

Regards.

Muhammad Zeeshan

Hi

This product is not ready to eat, it will go for further processing - Cooking, mixing etc.

Yeast and Moulds? would you suggest testing for?

Thanks

Hi

 

This product is not ready to eat, it will go for further processing - Cooking, mixing etc.

 

Yeast and Moulds? would you suggest testing for?

 

Thanks

1) are these further processed in area under your control? if yes, i suggest to set micro limits at final stage as recommended (for example mentioned in references posted earlier) and set micro limits at receiving and intermediate stages by hit and trial. Obviously the limits set by you at receiving and intermediate stages should be such that after complete processing the count will remain below recommended limits.

2) if further processing is performed at some other location not in your control, then set the limits keeping in view the customer requirements and applicable regulations. You need to do some research for finding the regulations.

Hi

Should I be testing for 

TVC and Entero? if so what limits do you recommend, or should I go for the specific pathogens

Cheers

Hi

 

Should I be testing for 

 

TVC and Entero? if so what limits do you recommend, or should I go for the specific pathogens

 

Cheers

Hi Astro,

As I understand, you are referring to raw items direct from the field.

IIRC, ICMSF recommends that micro limits not be applied to such produce.

Hi 

Yes I am referring to this.

So our product is out the field where we will purchase from accredited suppliers. We bring in the prep it, wash it and dip it.

This then goes to further processing for cooking.

Products are - Parsnips, Swede, Butternut Sq, Carrots, Peppers, Onions, Cabbage, leeks etc.....

We do lots of mixes - Veg stir fry

And also coleslaw mix.

This is new to me as I was Chiken, Beef and Bakery before this so I just need some guidence on what I should be testing for so I am not costing to much but capturing the right micro testing.

Thanks

hi astro,

The point is that it all depends on the status as "direct" from the field. 

Theoretically the micro content could include the whole range of soil based pathogens ++++.

Or perhaps (hopefully) the source offers some better assurances, this is then a question of  Supplier Assurance as typified by Best Practice in the specific Industry.

Hi astro,
 
Part of what the company I work for does is similar to as you described above with regard to the vegetable production. We set up a package of tests for 5 pathogens (bacilli, e.coli, listeria, staphylococci, salmonella) plus TVC and entero. We don't have strict in-house limits for TVC and entero but as an unwritten rule we investigate any findings significantly above what we have been averaging over the past couple of months. Might not be the most scientific limit but it's something to allow us to measure the results against.
 
As far as I'm aware there are no legally defined limits for TVC or entero which opens the door for you to set these as you wish (make them realistic to your product, and know that produce usually has a really high TVC level as a general rule!). I'm presuming you know about the attached document which defines various limits for various pathogens. Hopefully it can be of some help to you (if you are UK-based anyway).

Guidelines_for_assessing_the_microbiological_safety_of_ready-to-eat_foods_on_the_market.pdf   1014.8KB   21 downloads

Andy

Hi Andy,

Thks yr input.

I assume -

"e.coli" =  E.coli O157 ++ (zero-tolerant)

"listeria" = L.monocytogenes (limits usually indefinite)

"staphylococci" = S. aureus, Coagulase positive (limits usually indefinite)

"bacilli" = B.cereus (limit in some raw items exists)

Salmonella = Salmonella (zero-tolerant)

I'm curious what you do when you find the above as you surely must do ?

Hi Charles,

My apologies- here is a copy and paste of our latest test certificate for clarity with our usual findings in red:

Total Viable Count 

Enterobacteriaceae (presumptive) 

Escherichia coli (β-Glucuronidase positive) Always <10

Coagulase positive Staphylococci Always <20

Bacillus cereus (presumptive) Always <20

Salmonella sp. (ELISA) Always undetected

Listeria spp. (ELISA) Always undetected

This test package was arranged prior to me coming into my role here so I can't fully explain why 0157 isn't part of the testing but it's always got us through our audits!