HI, I'm trying to set our microbiological critera / testing regime for our finished product, however I'm not really sure where to begin. We currently have the following targets.
The product is a soy protein based 'fake meat' (which also contains a tomato based ingredients). It is a raw product, reformed , frozen and dispatched for the customer to cook.
The customer is also unsure but has tentatively suggested the following which sort of seems excessive
Standard Plate Count – <10,000 cfu/g
Coliforms – < 10 cfu/g
E Coli – < 10 cfu/g
Yeasts – ?100 cfu/g
Mould – ?100 cfu/g
Bacilus Cereus Group – < 10 cfu/g
Coagulase Positive Staphylococci – < 10 cfu/g
Clostridium Perfringens – < 10 cfu/g
Salmonella – Not Detected /25g
Listeria – Not Detected /25g
The raw material supplier tests for the following
Can anyone help with whether these limits are acceptable and where I can find a reference doc to say so? I'm really not comfortable in this area. Thanks!