7 replies to this topic

[Shere- Dean]

Hi everyone,

 

Good day. I was wondering if anyone has a reference they can share as it relates to the microbial test required for finished products that fall in the categories below. That is what parameters need to be checked and be within specification before release to customer/market.

 

1. Enhance meat (beef and pork)

2. Heat Treated (smoked), not fully cooked products (e.g. bacon, sausages etc)

3. RTE products ( eg. Deli ham)

4. Beef and pork burgers

5. Fabricated and packaged raw meat.

 

Thanks in advance.

 

 

[Scampi]

Domestic market only?

[Shere- Dean]

Yes, domestic market only. 

[Scampi]

When i was in meat--the only tests that had to be performed was at the evis stage

 

After that, it was only testing equipment (ATP swabs before operations could begin) and allergen swabbing

 

We did do product inspections (weight, looking for foreign material etc.) but not any microbial testing on RTC product

 

 

The RTC product however, it would at the very least be doing a total coliform (but probably should be doing listeria and generic e coli as well)

[Charles.C]

Hi everyone,

 

Good day. I was wondering if anyone has a reference they can share as it relates to the microbial test required for finished products that fall in the categories below. That is what parameters need to be checked and be within specification before release to customer/market.

 

1. Enhance meat (beef and pork)

2. Heat Treated (smoked), not fully cooked products (e.g. bacon, sausages etc)

3. RTE products ( eg. Deli ham)

4. Beef and pork burgers

5. Fabricated and packaged raw meat.

 

Thanks in advance.

 

Hi Shere-Dean,

 

You might try browsing through the micro compilations available at the 2 sublinks in this post, especially for cooked product, -

 

https://www.ifsqn.co...it/#entry168274

[Shere- Dean]

Hi Charles,

 

Thank you for sharing. I will view.

 

 

Regards,

S. Reid

[paulwill10124]

Have you researched the legal requirements you have in your country for this as some countries do have specific tests and legal limits set out in law.

 

Generally speaking, for RTE foods you will need a TVC/APC, Entero, Staphs, E. coli, Listeria and Salmonella enumeration but the tolerances vary from one jurisdiction to another.

[sakshiverma]

Testing is required for meat products classified as ready to eat. This includes items like hot dogs, sausages, and burgers. These products must be tested for contamination with harmful microorganisms such as E. coli and Salmonella. Testing can also identify other harmful substances like heavy metals or chemicals. The testing is done by a federally contracted laboratory and results in a Class I recall. This means that people could get sick if they eat these products.