How to investigate mould spoilage?
Hello,
We manufacture raw organic coconut macaroon and we had issue with red velvet flavour which contains beetroot powder. We made few other batches with the same powder and they seem to be ok ( haven't had any complaints as we sold all the stock). At the same day we were producing other falvours which did not have any spoilage and are prefect.
How should we investigate the mould in red velvet flavour which got spoiled?
What company should do in this situation from food safety and quality perspective?
Thank you very much,
Regards,
Monica
Hi Monica
Please red the following publication. It may be useful in resolving the presentation of mould spoilage.
https://jfoodprotect...028X.JFP-12-349
Kind reards Dr Humaid Khan
MD Halal international services
Australia
Hello,
A hoy hoy,
We manufacture raw organic coconut macaroon and we had issue with red velvet flavour which contains beetroot powder. We made few other batches with the same powder and they seem to be ok ( haven't had any complaints as we sold all the stock). At the same day we were producing other falvours which did not have any spoilage and are prefect.
Did the other batches use the same batch of beetroot powder?
How should we investigate the mould in red velvet flavour which got spoiled?
Establish root cause, implement preventive action.
Things to consider:
What are the variable factors between the affected and non-affected macaroons?
Do you micro test products before release?
Is your product ambient RTE? (Not cooked but dehydrated if I remember from previous posts?)Review production paperwork and activities - any anomalies or issues?
Any changes in packaging or potential for loss of integrity during packing/storage/transport?
What company should do in this situation from food safety and quality perspective?
Determine if it is a safety or a quality issue. How much is affected - isolated or multiple? Has the customer identified and segregated affected product? Does it pose a danger to health?
Comments in green ^
Thank you for all the suggestion, but
1)how to establish root cause? that's why I'm looking for information - how to find the cause?
The other batches were made with the same beetroot powder and we have not had any complaints - so it must mean that other macarons were fine.
2) How to determine is it safety or quality issue? from the mouldy appearance I would say its quality issues, but it might be a sign of pathogen too.
3) At which point company should get product tested in the lab? Do you think we need to send the mouldy product to the lab if we received just one complaint? (p.s. just wanted to note that we do test macarons on a yearly basis.)
It is dehydrated product with aw 0.6 or lower
It is stored at ambient temperature in sealed airtight pouches.
Thank you very much once again.
Hi Monica
Please red the following publication. It may be useful in resolving the presentation of mould spoilage.
https://jfoodprotect...028X.JFP-12-349
Kind reards Dr Humaid Khan
MD Halal international services
Australia
Very helpful, Thank you very much
Hello,
We manufacture raw organic coconut macaroon and we had issue with red velvet flavour which contains beetroot powder. We made few other batches with the same powder and they seem to be ok ( haven't had any complaints as we sold all the stock). At the same day we were producing other falvours which did not have any spoilage and are prefect.
How should we investigate the mould in red velvet flavour which got spoiled?
What company should do in this situation from food safety and quality perspective?
Thank you very much,
Regards,
Monica
Hi Monica,
I am not familiar with coconut macaroon. But in my view, common cause for the mould issue may be due to the packing materials/food contact surfaces used.
Check whether cleaning and sanitation is done properly and any swab test done before starting the process. Also check personal hygiene, water quality (if you are using water in your processing).
You mention that you have used same flavour but check whether it is of same batch.
Thank u