Microbiology Concerns with Liquid Sucrose
Started by KrissyK, Jul 16 2019 05:25 PM
Hi all, my company is currently investigating using liquid sucrose in our process. Why would liquid sugar be a higher micro risk than corn sweeteners? I'm not proficient in microbiology at all, and am looking to understand this and how to mitigate any risk. Thanks!
Krissy
Fresh Garlic Microbiology
Fruit Juice Microbiology
Does anybody know the specs for microbiology results on raw material liquid sucrose?
Microbiology Criteria Standard for Environmental Monitoring Program
Food microbiology results for Chicken and Soup
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Any sugary liquid (that is sucrose) is not really a risk when it comes to microbes.... (low water activity). The thing is compare water activities between them to stay safe for any survival.
Check out this study:
1 Thank
Thanks! Does that also apply to storage tanks? I know we are discussing having a UV filter and sanitation, at this point it is all exploratory.
Fresh Garlic Microbiology
Fruit Juice Microbiology
Does anybody know the specs for microbiology results on raw material liquid sucrose?
Microbiology Criteria Standard for Environmental Monitoring Program
Food microbiology results for Chicken and Soup
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