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How do you determine parameters and what type of testing needs to be completed by a lab for your finished product?

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Posted 03 October 2023 - 08:38 PM

Hi all,


Currently trying to see if I can make changes to an already existing testing schedule for pathogens. RTE frozen product that needs to be fried again at 375 F for 5 mins before consumption.


TPC testing for a final product is this necessary? what does it actually mean if you have a high result. 


What other pathogens should I be testing for regularly. 


information: product has milk and cheese in it which have COA before being shipped to me at low counts. 


I got back a sample that was at a TPC of 11k 


thanks for your input.


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Posted 04 October 2023 - 01:16 AM



Total plate count will not give you an idea of whether the product is safe or not 

I would test for pathogens such as E.coli and listeria.


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Posted 04 October 2023 - 07:27 AM

I would continue with TPC, in order to get a base line.


An outlayer could mean indirect contamination (not necessarily from pathogens) on the production day - especially if you have COA on all raw material.

TPC is not really an expensive analysis anyway.


Just to clarrify; i would spread the sampling from start of the line to the end of the line. could be like this:


Day A: sample from the start of the line

Day B: sample from the middle of the line

Day C: sample from the end of the line.


Edited by DFdk, 04 October 2023 - 07:30 AM.

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