Hi Helen,
I guess it would depend on the product form and intended use. Are they intended to be cooked or just added to water? Typical specifications concentrate on potential Salmonella contamination and the repercussions on that based on the intended use and consumer. For example:
The following microbiological criteria can be used for a low-moisture food when deemed necessary for verification of Salmonella control. The criteria are based on whether the potential for the risk decreases (e.g. cooking reduces the number of Salmonella), remains the same (the number of Salmonella changes very little), or increases (e.g. potential growth, such as use of the low-moisture food as an ingredient in a high moisture food) between the time of sampling and when the food is consumed or when the food targets a population that is highly susceptible to foodborne infection (e.g. the young, the elderly, and the immuno compromised).
From Distribution of the report of the Forty-Seventh Session of the Codex Committee on Food Hygiene (REP16/FH) http://www.fao.org/t...6/REP16_FHe.pdf
Appendix IV PROPOSED DRAFT ANNEXES TO THE CODE OF HYGIENIC PRACTICE FOR LOW MOISTURE FOODS ANNEX I (N06-2013) (at Step 5/8)
EXAMPLES OF MICROBIOLOGICAL CRITERIA FOR LOW-MOISTURE FOODS WHEN DEEMED APPROPRIATE IN ACCORDANCE WITH THE PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CAC/GL 21-1997)
If you look at the ANNEX ON SPICES AND DRIED AROMATIC HERBS* it states
5.2.3 Microbiological and other specifications
39. Refer to the General Principles of Food Hygiene and the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CAC/GL 21-1997). http://www.codexalim...94/CXG_021e.pdf
40. Where appropriate, specifications for pathogenic and toxigenic microorganisms, chemical residues, foreign material, and decomposition should be established that take into account subsequent processing steps, the end use of the spice or dried aromatic herb and the conditions under which the product was produced.
41. When tested by appropriate methods of sampling and examination, the products should:
Be free from pathogenic and toxigenic microorganisms in levels that may present a risk to health; and should comply with the provisions for food additives;
Not contain anysubstances originating from microorganisms, particularly mycotoxins, in amounts that exceed the tolerances or criteria established by the Codex Alimentarius Commission or, where these do not exist, by the competent authority;
Not contain levels of insect, bird or rodent contamination that indicatethat spices and dried aromatic herbs have been prepared, packed or held under unsanitary conditions;
Not contain chemical residues resulting from the treatment of spices and dried aromatic herbs in excess of levels established by the Codex Alimentarius Commission or, where these do not exist, by the competent authority;
Comply with the provisions for contaminants, and with maximum levels for pesticide residues established by the Codex Alimentarius Commission or, where these do not exist, by the competent authority.
42. (Refer to Annex I and Annex II).
I see your product as having similar requirements to powdered spices which may be used without further processing.
So, what CODEX state above is not helpful when wanting to set micro limits other than the absence of Salmonella in 25g
Typically, I would say micro limits something like:
< 1,000 TVC/g
< 50 Y&M/g
< 1 Enterobacteriaceae/g
Salmonella Absent in 25g
Product testing should guide you as to typical levels for your products specifically and when levels are above the expected norm. There may be other specific organisms that you may want to specify limits for such as Bacillus cereus.
Kind regards,
Tony
Answered
