Jump to content

  • Quick Navigation
Photo
- - - - -

Microbial Limits and Specifications for raw grain?


  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

#1 kvillarreal

kvillarreal

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 22 April 2021 - 04:56 PM

Hello, my plant is looking to expand into producing some new products from raw/unprocessed grains.  Is there any specific microbiological limits or specifications for raw grain other than no pathogens?  Is there any resources or recommended papers/reading that I can base limits on?  The grain will eventually be heat treated to eliminate any hazards so micro testing after this point will be implemented, but I am concerned about microbes on the front end as well.  Any help or advice is greatly appreciated. Thanks!



#2 Scampi

Scampi

    Fellow

  • IFSQN Fellow
  • 3,388 posts
  • 918 thanks
519
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 22 April 2021 - 06:01 PM

your headed into a microbe minefield

 

e coli   yeast/mold of all kinds     listeria  b. cereus 

 

If your looking at bringing in true raw grains, you have WILL have pathogens present  These are agricultural commodoities grown in soil.

 

Can you perhaps elaborate on what you mean by raw/unprocessed?

 

 

 

https://www.research... (Hocking, 2003

 

https://www.foodsafe...e-of-raw-flour/

 

https://onlinelibrar...1002/cche.10345

 

https://meridian.all...s-of-Salmonella


Please stop referring to me as Sir/sirs


Thanked by 1 Member:

#3 Ieatcookies

Ieatcookies

    Grade - MIFSQN

  • IFSQN Member
  • 50 posts
  • 4 thanks
3
Neutral

  • United Kingdom
    United Kingdom

Posted 23 April 2021 - 12:07 PM

Hi there, 

 

I can direct you to the Microorganisms in Foods 8 - Use of Data for Assessing Process Control and Product Acceptance (not sure if there is a newer version, I am using this one), there is a completely full chapter on cereals and grains. you could quote this one



Thanked by 1 Member:

#4 MDaleDDF

MDaleDDF

    Grade - MIFSQN

  • IFSQN Member
  • 63 posts
  • 8 thanks
30
Excellent

  • United States
    United States

Posted 23 April 2021 - 12:49 PM

My flour miller won't even provide path data, and basically tells me 'assume it's in there'. 



Thanked by 1 Member:

#5 Scampi

Scampi

    Fellow

  • IFSQN Fellow
  • 3,388 posts
  • 918 thanks
519
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 23 April 2021 - 01:28 PM

Of course you need to assume it's in there-----that is why flour is NOT considered RTE


Please stop referring to me as Sir/sirs


#6 kvillarreal

kvillarreal

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 23 April 2021 - 08:42 PM

Thank you all so much for all the wonderful feedback and valuable information/resources!

 

I did confirm with the potential supplier that the grains they provide are only sorted for odd sized grains and foreign material.  There is no washing or pre-treatment of any kind so there will definitely be pathogens present, like you all mentioned.  I am going to use all of the information to put together my plans to attack the project.  I am incredibly grateful for all of your assistance!  






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users