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Raw Poultry CFUg limits


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ntay96

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Posted 14 September 2021 - 10:21 AM

Did some lab testing of raw chicken breasts and need numbers to compare it to. 

 

We tested 

  • APC – incubate at room temp for 3-5 days
  • APC Psychro
  • AnPC – incubate at room temp for 3-5 days
  • Total Lactics – incubate anaerobically on DTYE at room temp for 3-5 days
  • Yeast/Mold

 

 



Zargham Abbas

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Posted 14 September 2021 - 10:23 AM

Hi,

 

Can you elobrate your question, i could not understand what you want to ask

 

 

Thanks & Regards

Zargham Abbas

Microbiologist

zarghama1@gmail.com

+923008048283


Halal, ISO & Food Safety Consultant


ntay96

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Posted 14 September 2021 - 11:06 AM

I am trying to understand the significance of the results we received. 

 

For example, we tested APC (at room temp for 3-5 days) and received a result of 8,700,000 cfu/g for one of our samples. What does this result suggest? For context, we went ahead with testing because we had a lot of frozen chicken breasts that were omitting a fishy odor and wanted to understand what was causing this odor. 

 

 

Thanks for the help



Scampi

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Posted 14 September 2021 - 01:07 PM

those results mean that your process is not robust enough to control the growth of organisms

 

The frozen breasts emitting an offensive odour suggests 1 thing to me..............the had NOT fully chilled prior to boxing, and as such, the internal temperature of the centre of the boxes/pallets would have actually continued to increase before starting to go down (laws of thermodynamics)

 

How often are you checking meat temperatures?  What is your MAX temp post chill and what is your MAX temp during cut up?

 

What volume of make up water is being added (if water chilling which i'm assuming you are) during the chilling process?


Please stop referring to me as Sir/sirs


Zargham Abbas

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Posted 15 September 2021 - 06:35 AM

From the results it is clear that Aerobic Plate count is high & your meat is spoiled due to contamination of microorganisms. The most possible cause of spoilage could be Enterobacteriaceae especially E.Coli. for verification also test for Enterobacteriaceae as well.

 

 

For correction,

 

1. Review, Validate and Verify your CIP

2. Monitoryour CCPs more effectively

3. Strictly Check for GMPs and Measures for Prevention of Cross-Contamination

4. If you are slaughtring at your place, contnuously change water of scalder, disinfcet the carcas with Sodium Hypochlotite and Inside /Outisde wash the carcass with water at 6 Bar Pressure. 

5. Moniotr the area temp it should be less than 12C

6. Carcass / Breast Temp during processing should not exceed 7C

 

 

 

Thanks & Regards

 

Zargham Abbas

zarghama1@gmail.com

923008048283


Halal, ISO & Food Safety Consultant





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