Using Chemical methods instead of Microbial tests

Hi friends

I work in a flour Mill and I have implemented Iso 22000. I need some rapid methods to check microbial situation of wheat in process. At the moment we do microbial tests of the flour produced but it takes a long time and is not proper for monitoring affairs which need rapid corrective action.
Could anybody help me with substitute methods for estimating microorganisms growth and colony by chemical methods like acidity, PH or etc?

Thank you

Amirhosein

Hi friends

I work in a flour Mill and I have implemented Iso 22000. I need some rapid methods to check microbial situation of wheat in process. At the moment we do microbial tests of the flour produced but it takes a long time and is not proper for monitoring affairs which need rapid corrective action.
Could anybody help me with substitute methods for estimating microorganisms growth and colony by chemical methods like acidity, PH or etc?

Thank you

Amirhosein

Hi Amir,

I have used ATP technology for product testing but would say it did not provide accurate counts because it required a preincubation step to increase bacteria numbers
so was more like a presence absence.

Regards,

Tony

Hi friends

I work in a flour Mill and I have implemented Iso 22000. I need some rapid methods to check microbial situation of wheat in process. At the moment we do microbial tests of the flour produced but it takes a long time and is not proper for monitoring affairs which need rapid corrective action.
Could anybody help me with substitute methods for estimating microorganisms growth and colony by chemical methods like acidity, PH or etc?

Thank you

Amirhosein

I'm not sure of chemical methiods, but Petrifilm and Microfoss will give you results quicker than the conventional methods.

Caz

Anyone have further ideas on this?

Dear Amirhosein

Try with these 2 commercial systems. I read about them but I am not an user:

- nimi-VIDAS system
- TEMPO system

Regards
Esther

Hi friends

I work in a flour Mill and I have implemented Iso 22000. I need some rapid methods to check microbial situation of wheat in process. At the moment we do microbial tests of the flour produced but it takes a long time and is not proper for monitoring affairs which need rapid corrective action.
Could anybody help me with substitute methods for estimating microorganisms growth and colony by chemical methods like acidity, PH or etc?

Thank you

Amirhosein

In flour the lo humidty is your friend; microorganisms find it hard to grow under such conditions.
I do not know what kind of quick correctives you could do.

I do not know what the m/o of concern to you maybe but pH could be good indicator (IF the m/o generates acid)

I would say go back to your HACCP because nothing will be as accurate as microbial testing, however, you could use some kind of process controls (as defined in your HACCP) to ensure loading wasn't high. What about moisture activity or % moisture in your product? You could also do more testing on raw materials and rely more on supplier assurance?

If you're heat treating; validate the process.

Loads of people make more risky things than flour. All a sandwich manufacturer will use is ATP swabs on lines at the most. By the time the micro results are back, the sandwich is sold and eaten. You have to be more proactive in your process control IMO.