Microbial limits in food industries

Dear all,

Can any one give me the following details?
A. Microbial load in various rooms in food packing rooms in ready to cook & ready to eat (Total plate count, total yeast& moulds, coliforms, E.coli, Salmonella)

for
1. Swabs
2. Air collection(by plate & Air samplers
B. Containers
C. Aprons
D. Hands


Regards,
Ram's

Dear Ramreddy,

There are many diverse opinions here on this topic. Regulatory values are generally not common. It may also depend on yr specific product / process.

Could try this for a starter (a quick search will give many more ) -

http://www.ifsqn.com...showtopic=10523

Rgds / Charles.C

BTW, welcome to the forum

Thak you for giving such information.

Hi,

I recently found the medical standards for clean rooms. Obviously very strict, but there lowest category (d) may be helpful as it is for non critical areas in medical which is defined as " Clean areas for carrying out less critical stages in the manufacture of sterile products"
For these the airplate counts are:
Air sample <200cfu/ m3
settle plates (diam 90mm) < 100 cfu/ m3
Contact plates (diam 50mm) , 50 cfu/ m3

I am currently trying to find final values for all of these, and if I track anything further down, I will post them.

Keep well,

Norah- Ann

Hi,

I recently found the medical standards for clean rooms. Obviously very strict, but there lowest category (d) may be helpful as it is for non critical areas in medical which is defined as " Clean areas for carrying out less critical stages in the manufacture of sterile products"
For these the airplate counts are:
Air sample <200cfu/ m3
settle plates (diam 90mm) < 100 cfu/ m3
Contact plates (diam 50mm) , 50 cfu/ m3

I am currently trying to find final values for all of these, and if I track anything further down, I will post them.

Keep well,

Norah- Ann