Dear carmel,
Personally, in view of the well-known characteristics of chicken vis-a-vis Salmonella, I would hv been more surprised if the E.coli result was consistently negative.
Presumably yr company hv a specification for E.coli on incoming raw materials ? And similarly for the finished product?. Presumably also not maximum zero?
Any significance may also relate to the variation of yr / previous results / other proximate items, eg product daily levels / supplier/ (worker?)
Rgds / Charles.C
Dear Charles:
Just I want to add an enquery with regards E.coli , in our Micro standards , E.Coli is absent same with Salmonella in all kind of food (Raw , cooked and ready to eat food) so in this case and while testing if any sample has showed E.coli growth , what is the safe corrective action ? is the rejection good & secure idea?
is the recall procedure for the contaminated items should implement ?
and another question in same subject , if there is E.coli in one of the samples , Is there any confirmation test to know exactly which E.coli has detected ?
because most of E.coli harmless only E.coli 0157 harmful and can cause serious diseases , So for that a confirmation test for the Plate which is the E.coli has been grothw is required , but I am not sure for that I am asking .
Thanks Charles
Hygienic