4 replies to this topic

[PositiveProteins]

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]

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

[Charles.C]

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.

[SQFconsultant]

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

Curious why.

[kfromNE]

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

 

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