Good Day,
My company manufactures cooked fruit fillings for pies and pastries. I am looking for generally acceptable limits for yeast and mold on products for inclusion on specification sheets.
Thank you!
Posted 04 February 2016 - 06:56 PM
Good Day,
My company manufactures cooked fruit fillings for pies and pastries. I am looking for generally acceptable limits for yeast and mold on products for inclusion on specification sheets.
Thank you!
Posted 05 February 2016 - 06:06 AM
Hi tastemaker,
You will need to provide more information. How is the fruit filling packed and stored? What is the shelf life?
If you search yeast and molds on the website I'm sure that there will be many other related topics that may be of interest.
Kind regards,
Tony
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Posted 05 February 2016 - 09:04 AM
Is this incoming or outgoing?
Posted 05 February 2016 - 10:06 AM
Hi tastemaker,
If the filling is cooked/pasteurized” then the level should obviously be initially low, eg <10 cfu/g
Subsequent changes / tolerances will depends on factors as noted in Tony's post / linked yoghurt thread.
I had a look around the net for generic micro. specs for “fruit fillings” without significant success.
In addition to yoghurt thread mentioned above you can get some ideas for other products (raw/RTE) from this oldish but still useful compilation –
micro. criteria for foods,1997.pdf 2.59MB
100 downloads
Kind Regards,
Charles.C
Posted 08 February 2016 - 06:55 PM
Thank you very much for the comments. They proved to be very helpful!
Have a great day!
A
Posted 14 February 2016 - 12:01 PM
Hi tastemaker,
I noticed this enticing research paper on varieties of Y&M in refrigerated, fruit filled pastries which may give some ideas about limits -
Fungi in Fruit-filled Pastries.pdf 968.12KB
37 downloads
i did wonder as to the fate of the unused portions.
Kind Regards,
Charles.C
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Posted 21 December 2023 - 08:07 PM
Thank you for this - I've looked at this paper before. The experiment (as far as I can tell - I'm a layperson who's been trained in food safety, not a scientist) involves taking the fruit filling from various frozen pastries, blending the samples with water, and storing them at different temperatures, and then looking at mold growth in the filling, which took 7 to 25 days depending on the storage temperature. Then they looked at the types and quantity of molds that developed - which (I think) is between 393 colonies/plate and 65 g/plate (for samples stored at zero degrees C).
If I want to use this to justify our limits, would I say that if a pie stored at 0 degrees can develop 393 colonies/plate then our 100 cfu limit is . . . fine?
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