Raw rice microbiology limits

Hi,

I'm currently reviewing raw rice specifications and wanted advice on acceptable raw milled rice micro limits? Or material which would help.

We produce: Basmati, Long grain, Jasmine, Parboiled and Brown rice.

We currently have a ACC limit of 10,000 CFU/G which I think is a little high given the product. 

Thanks

I wouldn't worry about the CFU/g number as much as the coliforms number.

Hi,

 

I'm currently reviewing raw rice specifications and wanted advice on acceptable raw milled rice micro limits? Or material which would help.

 

We produce: Basmati, Long grain, Jasmine, Parboiled and Brown rice.

 

We currently have a ACC limit of 10,000 CFU/G which I think is a little high given the product. 

 

Thanks

Compare to file attached, a little low -

Rice ParEx-Quick-Cook-Brown-spec_2_2013-1.pdf   28.59KB   87 downloads

The kill step is the consumer cooking the rice. :shades:

The kill step is the consumer cooking the rice. :shades:

Unless perhaps followed by excessively slow cooling.

https://www.livescie...e-syndrome.html