RTE - Curries, Gravies, Starch - Micro and Physicochemical standard
Hello All,
Is there any international standard available on Micro and Physicochemical for Ready to Eat Food like Chicken Curries, Gravies, and Asian cuisine.
Your help and technical inputs are highly appreciated
Regardds,
Baskaran.G.
Greetings Baskaran,
What exactly are you looking for? Microbiological and physiochemical analyses you can perform for the products you mentioned? A standard for analytical methods? If you are looking on what parameters you should check for in order to sell in your country or export then you need to search the specific legislation of each country.
If you provide more context in what you need these analyses for maybe readers in the forum can further assist you.
Regards.
Thanks for your reply. Just to share the content more clear.
Currently we manufacture curries, gravies, rice, pasta and some of the Asian cuisine as mentioned above. As a part of product approval. We test those product against TPC , Coliform, and Y&M. However, there is no specific set of acceptable limit standards are available to refer and approve those products ( as per our understanding ). At present, we are trying to compare similar or ingredient level similarity product.
However, those curry or gravies, etc., further undergone heat treatment at consumer end.
Hence, We seeking support to understand is there any different set of microbial load acceptable limit should be referred for product which are further undergo heat treatment at consumer level.
Does your package give instructions to "Heat to 165°F or above" or does it just say "reheat before serving"?
I believe it will have to have validated cooking instructions to count as a kill step on the consumers' side.
Hello All,
Is there any international standard available on Micro and Physicochemical for Ready to Eat Food like Chicken Curries, Gravies, and Asian cuisine.
Your help and technical inputs are highly appreciated
Regardds,
Baskaran.G.
I think there are standards "somewhere" for almost every food.
Can browse through the standards in the links within this post -
Does your package give instructions to "Heat to 165°F or above" or does it just say "reheat before serving"?
I believe it will have to have validated cooking instructions to count as a kill step on the consumers' side.
The product is made for B2B. Where in the restaurants partner further reheat the products before serving to consumer