6 replies to this topic

[rwilliams]

Hello,

 

We are producing non-dairy ice cream which half of the products are made with only water and the other half is made with coconut base.

 

I am having a hard time finding microbiological limits which we need to adhere to for compliance with the FDA.

 

I am in need of yeast and mold allowable limits.

 

Is there a way to find out the standard?

 

Thank you for all help!

[olenazh]

Hi, welcome to the forum. Canadian regulations don't set standard for Y&M in non-dairy ice creams. Sorry, not sure about FDA.

[kfromNE]

Welcome to the forum. You'll find that most food products don't have standards for yeast and mold. Look at the regulations for RTE food in the FDA. This is where you'll find the micro guidelines you need to follow. 

Edited by kfromNE, 15 August 2023 - 07:26 PM.

[rwilliams]

Welcome to the forum. You'll find that most food products don't have standards for yeast and mold. Look at the regulations for RTE food in the FDA. This is where you'll find the micro guidelines you need to follow. 

Thank you!

If there are no micro guidlines what standard should we follow? If any at all?

[Charles.C]

Thank you!

If there are no micro guidlines what standard should we follow? If any at all?

Go to these links -

 

https://www.ifsqn.co...al/#entry127998

("com1" contains some Y&M data for certain items albeit probably not for specifically non-dairy)

 

https://www.ifsqn.co...ds/#entry127333

 

For yr Product, any limit would presumably be quite low. Do you have any measured data ?

[kfromNE]

Thank you!

If there are no micro guidlines what standard should we follow? If any at all?

 

 

FDA Appendix 1 will tell you the hazards you should worry about. Though your item may not be there. If the FDA doesn't have anything, I've used Canada and Australia reference documents. This is allowed by the FDA. 

 

https://www.fda.gov/.../99581/download

[PrplomSolved]

Hello,

 

We are producing non-dairy ice cream which half of the products are made with only water and the other half is made with coconut base.

 

I am having a hard time finding microbiological limits which we need to adhere to for compliance with the FDA.

 

I am in need of yeast and mold allowable limits.

 

Is there a way to find out the standard?

 

Thank you for all help!

If it is not illicitly written in the FDA BAM, I'd probably look for a process authority in addition to looking at other countries methods so you've got a starting point. That's how we normally go about unfamiliar/new matrices... 

 

And honestly, I'd look at basal components of your product (high %'s) to determine likely pathogens in addition to considering the production environment cross contamination potential. Good luck and I hope this helps :)!