We are required by retailers to test Brie for Enterobacteriaceae and Coliforms however, we seem to almost always get high counts of these >1500 cfu.
Now I understand they are indicator organisms so not so much a food safety risk, but more of lack of hygiene.
My issue is we have used different suppliers for Brie, both samples we take cut and whole raw material and both turn up woth high Enterobacteriaceae and Coliforms counts several times.
The suppliers don't seem to be bothered when we pressure them to investigate and we are confident it is not our site as other products are within spec for Enterobacteriaceae and Coliforms and the fact we have taken whole raw material samples with the same results.
It just seems strange to have two different suppliers with two different bries using two different manufactoring sites would have the same issue?
I do understand that sometimes the starter cultures used can cause issues with Enterobacteriaceae and Coliforms counts however, the retailers insist the tests are done.
So is there any advice as to why this is happening with Brie? Or anyway to avoid it?