9 replies to this topic

[Dee70]

Hi,

 

I was asked a question today regarding what TVC specification parameters we should be working towards (the product is mushrooms), and where would I find these. I've looked at the legislation and it covers meat based / related products so I am at a loss I feel. 

 

Also: 

 

The parameters are going to change when the mushrooms are chopped obviously, so this parameter is going to clearly be different to the tests done on a whole mushroom?

 

Also: 

 

If we wanted to extend the shelf life, with the micro counts in mind, how could we achieve this? Would this require accelerated shelf life testing?

 

Any information regarding this would be most welcome.

 

Kind Regards & Thanks

[kconf]

TVC in raw mushrooms? 

[Dee70]

Yes .. I do have a Chinese Standard with the TVC Count parameter but once they arrive here they are processed but yes, raw dried mushrooms

 

I just want to know what the guideline is for the UK

[kconf]

I don't think the UK has statutory criteria for raw produce. 

[Dee70]

So on a specification, where the microbiological parameters are required for a given product, where are the numbers coming from? I feel like I'm missing something here. I suppose I want to understand who sets the amounts, and where are food companies in the UK getting that information from?

[kconf]

So your company sells raw mushrooms? To whom? 

[Dee70]

Yes .. they sell to the general public .. the mushrooms are dried and added as a component to a bigger product

[kconf]

added as a component by who? 

[kconf]

and what are your TVC results typically? 

[scotty4874]

Would suggest using the Ready-to-eat foods: microbiological safety assessment guidelines - GOV.UK (www.gov.uk) as guidance.

 

In summary, TVC/ ACC not really applicable due to nature of product; note on relevant table states more along monitoring for spoilage and 'unsatisfactory' levels of up to 10^8 cfu/g.