2 replies to this topic

[Fara Dieba]

Hi, i need someone to assist me regarding microb. standard. Our company did r&d for mushroom soup and divided it into 2 types which are chill & frozen. May I know what is microb. standard for ready-to-eat mushroom soup? Thank you in advance.

[Charles.C]

Hi, i need someone to assist me regarding microb. standard.

 

Our company did r&d for mushroom soup and divided it into 2 types which are chill & frozen.

May I know what is microb. standard for ready-to-eat mushroom soup?

 

Thank you in advance.

 

Hi Fara Dieba,

 

It may depend on where it is consumed and the relevant Local Regulatory micro requirements, eg - .

 

Do Regulatory Malaysian Standards for RTE products exist ?? (I anticipate the answer is Yes)

[Lola2021]

Hi Fara,

 

The pathogen of concern in finished products like yours are Salmonella, Listeria monocytogenes, Pathogenic E.coli and I would consider Clostridium botulinum due to the nature of your product. Most manufacturers in the United States test for at least 1 of these pathogens as a final verification step before releasing it to the general public. Results should be negative (or non-detect).

 

Also, testing is verification and does not replace preventive measures and kill step validation of your process.