Yeast and Mold Limits of Dried Fruits/Tomatoes

Hello everyone,

I really need to know international microbial standards-limits for dried fruits especially dried tomatoes. I found some legislations from different countries but it is not enough. 

Does anybody have sources about it?

and also I got  ICMSF Intl. Commission on Microbiological Specifications for Foods. 1974. Sampling plans for dried foods. In: Microorganisms in foods. Toronto, Can.:Univ. of Toronto Press. Vol. 2, PART II as PDF.

If someone have vol.2 PART I (PDF), It makes me very happy.

Thanks in advance

Hello everyone,

 

I really need to know international microbial standards-limits for dried fruits especially dried tomatoes. I found some legislations from different countries but it is not enough. 

 

 

Does anybody have sources about it?

 

and also I got  ICMSF Intl. Commission on Microbiological Specifications for Foods. 1974. Sampling plans for dried foods. In: Microorganisms in foods. Toronto, Can.:Univ. of Toronto Press. Vol. 2, PART II as PDF.

 

 

If someone have vol.2 PART I (PDF), It makes me very happy.

 

Thanks in advance

Hi gokcn,

My guess is that the yeast data/limits you already found varied substantially with source. Most micro limits for non-safety parameters tend to do so.

May I ask why you need more data ? Any particular location ?

Can try the micro. limit compilations in links below but Y&M data is often elusive -

http://www.ifsqn.com...us/#entry127998

http://www.ifsqn.com...ds/#entry127333

(majority are for RTE but some include raw, eg COM1, COM4, ref4, ref5)

PS - If Vol2 Pt2 above refers to the ICMSF free download, this is likely the 1986 revised 2nd edition. Unfortunately Pt1 is  probably copyright so unable to share on the Forum (it is  revised/repeated within Volume 7). Technical Libraries often have the 2nd or the 1st ed. of Vol2.