Hi
Please can somebody help?
I am not a micro expert in fact far from it, I know basics etc however help to interpret the following would help me massively as I am abit rusty
3.3 x 103
Posted 06 April 2016 - 09:34 PM
Hi
Please can somebody help?
I am not a micro expert in fact far from it, I know basics etc however help to interpret the following would help me massively as I am abit rusty
3.3 x 103
Posted 06 April 2016 - 10:18 PM
3,300.
Context would be helpful, but assuming that this is a result, that would be the count of the bacteria.
Posted 12 April 2016 - 03:09 PM
3 300 cfu (colony-forming unit) per g or ml or cm3 etc.
If it is result for aerobic bacteria - result is acceptable for many products, but if it is for e.g. Listeria - result is very bad.
Posted 12 April 2016 - 07:20 PM
The "micro" word / World is of course not necessarily restricted to bacteria.
Cheese anyone ?
Kind Regards,
Charles.C
Posted 13 April 2016 - 01:09 PM
Hi Apologies
Yes this is to bacteria, just needed to know interpretation before I go on me course to understand Logs etc.
>2.5 Log CFU/cm2 - Please interpret, would be most grateful.
Is there a paper I can get hold of for Red Meat (Slaughter & De-boning) legal limits etc I could use in the mean time.
Posted 14 April 2016 - 05:58 AM
Hi Apologies
Yes this is to bacteria, just needed to know interpretation before I go on me course to understand Logs etc.
>2.5 Log CFU/cm2 - Please interpret, would be most grateful.
Is there a paper I can get hold of for Red Meat (Slaughter & De-boning) legal limits etc I could use in the mean time.
I can help with first bit.
See this link -
http://ncalculators....-calculator.htm
Put 2.5 in top box
Put 10 in next box down (I am assuming yr source is using logarithms to base 10 which is very highly likely)
Answer = 316.22 cfu/cm2 in normal numbers
Kind Regards,
Charles.C
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Posted 18 April 2016 - 09:25 PM
Hi
Just a quick one if I may
In the red meat industry, for TVC on environmental at what levels should I be checking for?
Currently I am working to 1000, however they have set the lab up to reject 200000 and I think having a warning at 1000 internally is crazy. On specs they have put less than 5000000 - what's this all about?
I'm confused
Posted 18 April 2016 - 09:51 PM
Hi
Just a quick one if I may
In the red meat industry, for TVC on environmental at what levels should I be checking for?
Currently I am working to 1000, however they have set the lab up to reject 200000 and I think having a warning at 1000 internally is crazy. On specs they have put less than 5000000 - what's this all about?
I'm confused
Hi aps,
I'm confused also.
What do you mean by "environmental" ?
Kind Regards,
Charles.C
Posted 19 April 2016 - 11:55 AM
apologies....
equipment etc food contct
Posted 19 April 2016 - 01:04 PM
Hi aps,
Thks for comment.
Unfortunately I'm still confused.
do the numbers you mention refer to plate counts for swabbed food contact surfaces or meat sampled (swabbed?) from carcasses or ?
What are the units - cfu/cm2 or cfu/gram or ?
If for meat, where do these numbers come from ? I could not see any similar limits for meat in the UK / MIG manual.
PS - all the numbers look (far) too high for a cleaned/sanitized equipment contact surface if referred to cfu/cm2.
Kind Regards,
Charles.C
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