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Aerobic Plate Count in Paste


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#1 QA-Lin

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Posted 28 January 2021 - 08:08 AM

Hello everyone, recently, I have sent one of my sample for 18 month accelerated test but the test was failed due to high TPC value in my sample. I have resend the sample for another 18 month accelerated test, this time the TPC value was around 10^4.  I was informed that the number of TPC have high possibility to increase continuously in future. Can I know what the number of TPC will 100% increase continuously and why is that so? 

 

 



#2 pHruit

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Posted 28 January 2021 - 09:47 AM


 

Can I know is the number of TPC will 100% increase continuously ?

 

and why is that so? 

 

I think you possibly need to consider your question the other way around - what attribute(s) of the paste and the associated processing and packing format will stop potential micro growth?

If your product is non-sterile and provides a viable growing environment in terms of moisture, nutrients, pH etc then yes, it probably will continue to grow fairly large numbers of microorganisms.

If you can provide some more specific details on the product then the forum may be able to provide more detailed advice.
 



#3 Charles.C

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Posted 28 January 2021 - 10:22 PM

Hello everyone, recently, I have sent one of my sample for 18 month accelerated test but the test was failed due to high TPC value in my sample. I have resend the sample for another 18 month accelerated test, this time the TPC value was around 10^4.  I was informed that the number of TPC have high possibility to increase continuously in future. Can I know what the number of TPC will 100% increase continuously and why is that so? 

 

Hi QA-Lin,

 

As per previous post, bacterial development is a multifactor event.

 

Accelerated shelf life testing applies an "appropriate" incubation procedure and associated criteria (eg TPC result) to determine acceptability.

 

You might consider asking the lab. for details/justification as to their basis for non-acceptability.

 

PS - 18 month is accelerated time ??


Edited by Charles.C, 29 January 2021 - 02:08 AM.
added PS

Kind Regards,

 

Charles.C


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#4 QA-Lin

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Posted 29 January 2021 - 12:44 AM

I think you possibly need to consider your question the other way around - what attribute(s) of the paste and the associated processing and packing format will stop potential micro growth?

If your product is non-sterile and provides a viable growing environment in terms of moisture, nutrients, pH etc then yes, it probably will continue to grow fairly large numbers of microorganisms.

If you can provide some more specific details on the product then the forum may be able to provide more detailed advice.
 

 

Hi pHruit,

 

my paste is in oily form, and the main ingredients is dried shrimp and palm oil. We use hot filling method for our paste packaging and then the paste will then continue for instant noodle packaging.

 

but before that, our test for my other product was pass and the result was quite good. so we are wondering why is that so. 

 

because high TPC might because of handling method of raw material or packaging material

 

and my supervisor ask me is that 100% that the TPC will continue grow through the accelerated shelf life test. 



#5 Charles.C

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Posted 29 January 2021 - 02:04 AM

Hi pHruit,

 

my paste is in oily form, and the main ingredients is dried shrimp and palm oil. We use hot filling method for our paste packaging and then the paste will then continue for instant noodle packaging.

 

but before that, our test for my other product was pass and the result was quite good. so we are wondering why is that so. 

 

because high TPC might because of handling method of raw material or packaging material

 

and my supervisor ask me is that 100% that the TPC will continue grow through the accelerated shelf life test. 

 

What temperature / holding time is used for hot fill ?

 

Is the finished product intended to be ambient stable for storage ?

 

Is there a target shelf life ?


Kind Regards,

 

Charles.C


#6 QA-Lin

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Posted 29 January 2021 - 02:10 AM

What temperature / holding time is used for hot fill ?

 

How is the finished product to be labelled eg stored in chilled refrigerator ?

 

Is there a target shelf life ?

 

Hi Charles.C

 

The temperature for hot fill will be in the range of 95 degree celcius to 100 degree celcius.

 

the finished product was store in room temperature.

 

the target shelf life was 18 month.

 

But our tpc result for initial test already 10^4.



#7 Charles.C

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Posted 29 January 2021 - 02:13 AM

Hi Charles.C

 

The temperature for hot fill will be in the range of 95 degree celcius to 100 degree celcius.

 

the finished product was store in room temperature.

 

the target shelf life was 18 month.

 

But our tpc result for initial test already 10^4.

 

Thks response..

 

Do you know what test temperature/time yielded the result 10^4 cfu/gm? (I assume result is measured for ca.37degC/48hrs)


Kind Regards,

 

Charles.C


#8 QA-Lin

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Posted 29 January 2021 - 02:27 AM

Thks response..

 

Do you know what test temperature/time yielded the result 10^4 cfu/gm? (I assume result is measured for ca.37degC/48hrs)

 

Hi, 

 

yaya the test temperature is 37degC/48hrs



#9 Charles.C

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Posted 29 January 2021 - 02:54 AM

Hi, 

 

yaya the test temperature is 37degC/48hrs

 

Sorry, my English was maybe not clear.

The above refers to method for determining the TPC of !0^4cfu/gm

 

My request was regarding the implemented storage temp./time applied to the sample in the ASLT procedure ?


Kind Regards,

 

Charles.C


#10 Charles.C

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Posted 29 January 2021 - 03:26 AM

Hi QA-Lin,

 

Apologies, I missed the last line of yr Post 6.

 

I presume you mean that the result for TPC was 10,000 cfu/gm before starting an ASLT.

 

That seems very high for an intended shelf-stable product  and suggests to me yr hot fill procedure failed.

 

Or maybe sample contaminated somewhere ?

 

Or perhaps try a different Lab. with inclusion of a dummy sample of known low TPC.?


Kind Regards,

 

Charles.C





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