Microbial Limits and Specifications for raw grain?
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!
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
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
My flour miller won't even provide path data, and basically tells me 'assume it's in there'.
Of course you need to assume it's in there-----that is why flour is NOT considered RTE
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!