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Microbial limits for raw materials - Mould


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#1 SFarmsNH

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Posted 12 September 2019 - 04:29 PM

Hello Everyone, 

 

We produce a RTE yogurt dip in the US.  We pasteurize and ferment the yogurt (at 105 F) to a pH of 4.5, then add a blend of spices to it before packaging the finished product.  The product is packed warm (~105 F) and cooled to <45 F in less than 24 hours (in compliance with the requirements of the FDA's Pasteurized Milk Ordinance). 

 

We just received a COA for the spice blend which reports that the lot contains 10 cfu mold.  The suppliers spec states that it can have <1000 cfu.  

 

Are we allowed to use this in our product?  

 

TIA for any insights you may have. 

 

-Sarah


Edited by SFarmsNH, 12 September 2019 - 04:30 PM.


#2 pHruit

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Posted 12 September 2019 - 05:26 PM

Assuming these both have the same units of measure (cfu/g, cfu/ml etc) then 10 is <1000, so the ingredient appears to be within specification.
If it also meets your specification requirements for inputs into your product then yes you can use it, and if it doesn't meet those requirements then you can't.



#3 SFarmsNH

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Posted 12 September 2019 - 05:59 PM

Thanks.  I guess what I'm trying to say is that I'm not sure what our spec requirements shoud be for inputs into our finished product.  I can't seem to find any legal/regulatory guidelines for this.  The PMO only has requirements for coliform.  No testing or standards for mold.  

 



#4 Charles.C

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Posted 13 September 2019 - 12:29 AM

Thanks.  I guess what I'm trying to say is that I'm not sure what our spec requirements shoud be for inputs into our finished product.  I can't seem to find any legal/regulatory guidelines for this.  The PMO only has requirements for coliform.  No testing or standards for mold.  

 

Can try -

 

https://www.ifsqn.co...its-in-yoghurt/

https://www.ifsqn.co...ines-uk-and-eu/

https://www.ifsqn.co...ogical-testing/


Kind Regards,

 

Charles.C


#5 GMO

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Posted 13 September 2019 - 10:58 AM

Depends on the mould but mould could be an unsightly thing (e.g. complaints) or it could form mycotoxins.  So rather than looking for a limit in legislation, I'd consider if it's a food safety risk.  I'd also look at your supplier of spices and consider what makes them safe to be ready to eat?  Are they heat treated?  If they are and you still have that as a limit, I'd feel more comfortable than if they're non heat treated.

 

Ultimately ingredients aren't sterile but they should be safe.  What convinces you of the safety of this ingredient?



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#6 Hank Major

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Posted 13 September 2019 - 05:29 PM

So, you know for a fact that the mold survived in the final product?



#7 SFarmsNH

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Posted 16 September 2019 - 02:59 PM

Thank you all for your input.  I am not positive that the mold survived in the finished product.  I am only going by the test results provided by the ingredient supplier at this point.  

 

GMO- thank you for your prompting questions.  This way of thinking makes sense.  


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