Hi,
I'm trying to find out the yeast and mould recommended guidelines for fruit in an ice cream slice I've made as a nutrition student for my report. I've found a figure of <1000 cfu/g from a European Commission Health & Consumer Protection document. Is this correct? Thanks,
Charlie
Hi Charlie,,
If you are seeking for UK, according to HPA (2009) seems there are no "official" Guidelines for Y&M in RTE retail products except one other food category..
I think yr "EC" (not an official limit afaik ?) figure has been discussed here previously. Was considered high, can see this thread (yoghurt) -
http://www.ifsqn.com...its-in-yoghurt/
here are a few more (Heinz,1991) -
yeast-mould limits,ice-cream.png 128.84KB
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A tougher suggested limit (Japan) here -
http://www.ncbi.nlm....pubmed/10682598
Strictly you probably need a sampling plan, eg nmMc
PS - for fruit puree itself, should be rather low if produced as here -
fruit puree for yoghurt.png 104.6KB
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