Microbiological limit in the bakery industry
Hi Everyone!
May I seek your opinion on how to set up microbiological limit for raw material used in bakery industry? What should I consider referring to?
Thank you
Hi Everyone!
May I seek your opinion on how to set up microbiological limit for raw material used in bakery industry? What should I consider referring to?
Thank you
For Safety only ?
So what specifically is the relevant raw material(s)?
Hi Charles,
Yes for safety. The raw material I am referring to are:-
Wheat flour
Eggs
Nuts
Dried fruits
Milk
Edible Fat & oil
Jam
Seeds
Seasoning
Food flavoring and Food Color
Cereal
Thank you
Hi Charles,
Yes for safety. The raw material I am referring to are:-
(1) Wheat flour
(2) Eggs
(3) Nuts
(4) Dried fruits
(5)Milk
(6)Edible Fat & oil
(7)Jam
(8)Seeds
(9)Seasoning
(10) Food flavoring and Food Color(11) Cereal
Thank you
Thanks detail.
I speculate that items (3-11) are RTE grade while (1,2) are NRTE. .Literature micro. refs tend to be separated accordingly (although the majority of data is for RTE).
I suggest you have a browse through the various micro "collections" in these 2 links -