Acceptable EB Levels on Food Contact Surfaces?
Hi! Im looking for any references on the acceptable limit of EB on food contact surfaces in doing your EMP inside food manufacturing. For background, the indistry is Meat and Poultry Processing facility, both dressing and processing.
Hi! Im looking for any references on the acceptable limit of EB on food contact surfaces in doing your EMP inside food manufacturing. For background, the indistry is Meat and Poultry Processing facility, both dressing and processing.
We primarily work with bird rinses and have observed microbial readings ranging from D0 to D6, depending on factors such as pre- and post-processing, rework, and other variables. Naturally, a rehang sample will show microbial loads several logs higher than a post-dip sample. If you're conducting environmental monitoring (EMP), we recommend sampling both pre- and post-sanitization. This will help you determine the appropriate dilutions and better assess sanitation effectiveness.
We also offer our clients facility biomaps, which provide microbial loading data at key processing points. These maps offer valuable insights into sanitation needs and help support a more targeted hygiene strategy.
Generally I would keep indicators at <100 cfu
Of course this really depends on finished product, formulation, post-process, etc., refrigerated vs unrefrigerated processing temps, shelf-life claims...
Generally I would keep indicators at <100 cfu
Of course this really depends on finished product, formulation, post-process, etc., refrigerated vs unrefrigerated processing temps, shelf-life claims...
2-100 generally or loosely equates to 1 Cfu/g of salmonella . So yes, this makes sense
Hi emporioharris,
:welcome:
Welcome to the IFSQN forums.
The acceptable limit of EB on food contact surfaces would be dependent on whether it was raw or cooked chicken, so you may struggle to find a source that specifies an exact limit.
< 100/cm2 may be acceptable for raw chicken but I would be expecting a much more stringent standard for cooked chicken.
Kind regards,
Tony
Hi emporioharris,
:welcome:
Welcome to the IFSQN forums.
The acceptable limit of EB on food contact surfaces would be dependent on whether it was raw or cooked chicken, so you may struggle to find a source that specifies an exact limit.
< 100/cm2 may be acceptable for raw chicken but I would be expecting a much more stringent standard for cooked chicken.
Kind regards,
Tony
Agree. I would be using TVC for cooked chicken as well not enterobacteriacae.