7 replies to this topic

[Missy Pia]

What is the max range for Yeast & Mold on compressed air product contact? Is 10 for yeast and 30cfu for mold acceptable?

[olenazh]

If you country's food safety regulations don't state Y&M range, you should establish it basing on RA.

[Ryan M.]

Yes.  If your products are susceptible to yeast & mold for spoilage then you should see zero counts for yeast and mold on any air in contact with the product.  

 

 

If you country's food safety regulations don't state Y&M range, you should establish it basing on RA.

[Padfoot]

We have compressed air that opens bags in our packaging section. we change the filters every 6 months and my aerobic plate count is in range but my count for mold was high on 2 baggers. what would be a good corrective action for mold?

[ebb30]

Is your product at risk for spoilage if it has mold introduced into the packaging? Is there risk for the mold to grow? Maybe you need to change the filters more often if you see high counts, or you need to increase frequency of testing the air so you can see an upward swing in counts faster, so you can react quicker. 

[Padfoot]

Is your product at risk for spoilage if it has mold introduced into the packaging? Is there risk for the mold to grow? Maybe you need to change the filters more often if you see high counts, or you need to increase frequency of testing the air so you can see an upward swing in counts faster, so you can react quicker. 

frozen dough 

[ebb30]

frozen dough 

 

Frozen items will obviously not spoil in the freezer from yeast or mold, but if your end consumer thaws the dough for an extended period of time, you might get consumer complaints. I think this part is the most important for you when trying to establish limits. If the dough goes directly from the freezer into an oven, then you probably have room to accept a little mold and yeast that accidentally gets into the bag. If there is risk of spoilage during thawing (or chilling and freezing the dough in the first place), then even a single cell of either organisms could grow and spoil your product (depending on water activity, pH, etc of the product). Having said all that, with a filter, a <10 should be achievable, and anything above should trigger a corrective action because it sounds like the filters are old at that point. There's no reason to contaminate your clean product at the final step. 

[Charles.C]

Also see this related thread -

 

https://www.ifsqn.co...rams-look-like/