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Unformatted text preview: Microbial Control Summaries for Misc. Products Control: Mayonnaise and dressings Significant hazards Salmonella spp., E. coli O157:H7, L. monocytogenes , Staph. aureus Control measures Aimed at reducing the initial level of hazard Use pasteurized ingredients (i.e. egg, herbs, spices) or source raw material of appropriate specification from approved suppliers. Aimed at reducing hazard Pasteurize starch or water phase. Use stable formulations (dependent mainly on pH, acetic acid) that cause die-off of infection pathogens. Aimed at preventing an increase of hazard Use a stable product formulation (pH 4.5; at least 0.2% undissociated acetic acid in the aqueous phase). Avoid recontamination; physically separate ingredients and processed products. Use suitable, hygienic equipment and process hygienically Store final product dry; prevent condensation. Testing Ingredients may be contaminated with pathogens at low rates (e.g., Salmonella in raw spices and herbs is about 1%); sampling and testing using reasonable sample numbers is not feasible. When a stable product formulation is used, process control is sufficient to assure consumer safety. Spoilage Spoilage can occur due to acetic-acid resistant microorganisms (i.e. certain yeasts and lactic acid bacteria). The major spoilage problems can be controlled by selecting suitable stable formulations, by preventing contamination via raw materials and the process environment, by hygienic packaging, and chilled storage, and distribution. (ICMSF. Microorg. In Foods , vol. 6. 2005, p. 491) (ICMSF. Microorg. In Foods , vol. 6. 2005) Microbial Control Summaries for Misc. Products 1 Control: Mayonnaise-based salads ex. Potato salad, seafood salad, chicken salad Significant hazards Salmonella spp., L. monocytogenes, E. coli O157:H7, Staph. aureus Cl. Botulinum (from some vegetable ingredients). Control measures Aimed at reducing the initial level of hazard Do not use ingredients that introduce uncontrolled infection pathogen hazards. Use pasteurized egg preparation only and use disinfected (cooked, blanched, pasteurized, chemically, or physically disinfected) shrimps, vegetables, herbs, and spices sourced from a reliable supplier (according to agreed specifications). Disinfect ingredients in-house upon arrival when necessary. Aimed at reducing hazard Clean and wash raw vegetables; dice pre-cooked meats and poultry into small pieces, and/or marinate them in acid before mixing them with other ingredients. Aimed at preventing an increase of hazard Prevent growth of any pathogen under the intended (chilled) storage conditions in the mayonnaise-based salad, by using a formulation that will prevent this; consider normal ranges of pH (4.0-5.5), undissociated concentration of acetic acid (AA level in total product often 0.2-0.5%) and salt level Keep raw ingredients, packaging material, and other potential sources of contamination separated from processed products; avoid...
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.
- Fall '11