4 replies to this topic

[Twinkle]

Good day Everyone

 

I'm hoping some one can assist me

 

Is there a book/ebook/document that I could download that contains the microbial limits for dry powdered ingredients?

 

Something like a a master book that contains all the microbiological limits for food/components/ingredients/categories

 

Your assistance will be greatly appreciated as I have been searching the net for the past weeks, and this is my last resort

 

TIA

 

 

[kingstudruler1]

What you are looking for doesnt really exist.

 

Pathogens are more cut and dry.   ATP, coliform, YM counts are a little more subjective.  It is also somewhat dependent on application.  For instance, if i am using flour to make bread, i could be more flexible with the the microbial levels as opposed to when its used  in a product that will not undergo a heat treatment.   

[Twinkle]

What you are looking for doesnt really exist.

 

Pathogens are more cut and dry.   ATP, coliform, YM counts are a little more subjective.  It is also somewhat dependent on application.  For instance, if i am using flour to make bread, i could be more flexible with the the microbial levels as opposed to when its used  in a product that will not undergo a heat treatment.   

 

 

Hi 

 

Thank you

Let me give you an example

 

We do a powdered blend that only contains 3 ingredients which are very low risk.

 

A client has asked for the microbial limits for that blend

 

I have tried searching for that blend on the net to get a microbial limits and failed, hence was looking for maybe each ingredient microbial limit and come to a limit for the specification for our product.

 

Hope  this makes sense

[kingstudruler1]

Hi 

 

Thank you

Let me give you an example

 

We do a powdered blend that only contains 3 ingredients which are very low risk.

 

A client has asked for the microbial limits for that blend

 

I have tried searching for that blend on the net to get a microbial limits and failed, hence was looking for maybe each ingredient microbial limit and come to a limit for the specification for our product.

 

Hope  this makes sense

yes i understand.   You will probably not find a manual or book of some king with that info.  

 

my suggestion to you would be 

 

1.   test the product multiple times to establish the highest possible levels.   then add a little bit for some wiggle room. 

2.  use the specifications from the raw materials.    pick the ingredient with the highest limit and use it.   

3.   Your suppliers may have a ridcuously high spec limit.   for this reason a combination of #1 and #2 might make sense.   

[ReadyForLiftoff]

Hello Twinkle,

 

I am not sure these will be useful, but here are a couple PDFs I have used for reference that I placed on DropBox for you.

 

Development and Use of Microbiological Criteria for Foods:

https://www.dropbox....lzywjkxs6g&dl=0

 

World Health Organization - Statistical Aspects of MIcrobiological Criteria Related to Foods:

https://www.dropbox....gekmmnknzm&dl=0

 

I hope this helped.

Edited by ReadyForLiftoff, 20 October 2023 - 11:22 AM.