Microbial limits in instant noodles and seasonings

Dear all,

I have done a lot of literature review and search for EU / Codex microbiological limits for instant noodles and seasonings but could not get any help. I wish to have the limits for both products (instant noodles and seasonings) for the following:

 

Total bacterial count cfu/g

Total coliforms cfu/g

Yeast & Moulds cfu/g

S.aureus cfu/g

Salmonella cfu/25 g

B.cereus cfu/g

E. coli cfu/25 g

C. perfringens cfu/25 g

L. monocytogenes cfu/25 g

 

can anyone help me please?

thanks a lot,

Shakti 

I'd check what your product can actually support growth of. I assume these are dried instant noodles? 

 

Most likely low risk, however probs best to check for E. coli <10, Staph <100 and maybe Bacillus Cereus <100. 

 

You should consider your seasoning mix too, is there any dried herbs in this? If so, consider any risk from these, ACC and also think about heavy metals etc. If you're buying these in and blending on site, get a CoA with every delivery. 

Dear all,

I have done a lot of literature review and search for EU / Codex microbiological limits for instant noodles and seasonings but could not get any help. I wish to have the limits for both products (instant noodles and seasonings) for the following:

 

Total bacterial count cfu/g

Total coliforms cfu/g

Yeast & Moulds cfu/g

S.aureus cfu/g

Salmonella cfu/25 g

B.cereus cfu/g

E. coli cfu/25 g

C. perfringens cfu/25 g

L. monocytogenes cfu/25 g

 

can anyone help me please?

thanks a lot,

Shakti 

I will take the easy ones. :smile: 

No.5 should be undetected in 25g using an appropriate sampling plan.

And similarly for No.7 if pathogenic.