Plant based micro testing
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,
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
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.
Curious why.
https://www.nal.usda...-and-guidelines
Has many different links including one referencing the Food Standards in Australia/New Zealand