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Plant based micro testing

plant based soy micro testing criteria fake meat soy protein

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PositiveProteins

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Posted 25 October 2021 - 02:25 AM

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

SPC/TPC

<10,000

Listeria Monocytogenes

ND

E.coli

ND

Staphylococcus Aureus

<100

Salmonella

ND

 

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!  



Zargham Abbas

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Posted 25 October 2021 - 04:45 AM

Hi,

Before setting the limits and focusing on raw materials results, i will suggest to do microbiological risk assessment of your finished product that will strengthen . sort the sources of microbial contamination and take actions to control these sources. 

 

As your product is raw, not eady to eat and have to undergo further processsing / Cooking , above mentioned limits are acceptable will not affact the quality and safety of product. Make sure to control water activity, storage conditions and external contaminents during processing.

 

 

Thanks & Regards,

Zargham Abbas

Food Microbiologist

zarghama1@gmail.com


Halal, ISO & Food Safety Consultant


Charles.C

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Posted 25 October 2021 - 06:50 AM

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

SPC/TPC

<10,000

Listeria Monocytogenes

ND

E.coli

ND

Staphylococcus Aureus

<100

Salmonella

ND

 

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!  

Hi PP,

 

Maybe have a study of this thread -

 

https://www.ifsqn.co...rs/#entry174712

 

Yr compliance likely also related to the unknown process.


Kind Regards,

 

Charles.C


SQFconsultant

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Posted 25 October 2021 - 08:11 AM

As a vegetarian so many of us bo longer want to eat soy protein and opt for P -protein now.

Curious why.


Kind regards,
Glenn Oster
 
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kfromNE

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Posted 26 October 2021 - 12:01 PM

https://www.nal.usda...-and-guidelines

 

Has many different links including one referencing the Food Standards in Australia/New Zealand







Also tagged with one or more of these keywords: plant based, soy, micro, testing, criteria, fake meat, soy protein

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