During shelf-life testing what is maximum in micro for Lactobacillus?
PRODUCT CREAMY HERB PENNE CHICKEN SALAD (REF # BR80267)
CUST ID SHELF LIFE STUDY RUN DATE- 06/26/2018 DAY 12
LOT# 165
ANALYTE RESULT UNITS METHOD REFERENCE
COLIFORM BY PETRI FILM 20 CFU/g AOAC 991.14
YEASTS 20,000 CFU/g CMMEF APHA CHP 21
MOLDS <10 CFU/g CMMEF APHA CHP 21
LACTOBACILLI H. FERMENTATIVE 7,200,000 CFU/g CMMEF, APHA CHP 19
PRODUCT CREAMY HERB PENNE CHICKEN SALAD (REF# BR80267)
PACKAGE IN SEALED PACKAGE
CUST ID SHELF LIFE STUDY - DAY 6 - 6/20/2018
LOT# 165
ANALYTE RESULT UNITS METHOD REFERENCE
TOTAL PLATE COUNT FOOD CMMEF APHA CHP 8, FDA BAM
ONLINE CHP 3, AOAC 990.12
410,000 CFU/g
COLIFORM BY PETRI FILM 80 CFU/g AOAC 991.14
YEASTS 600 CFU/g CMMEF APHA CHP 21
MOLDS <10 CFU/g CMMEF APHA CHP 21
There is no current FDA limit as most species of lactobacillus are generally recognized as safe (GRAS)
See current database:
Hi salad man,
LACTOBACILLI H. FERMENTATIVE 7,200,000 CFU/g CMMEF, APHA CHP 19
What does the "H." mean ?
What is the (constant?) storage temperature ?
Hi Salad Man,
In addition to the answers above, you need to justify whether it's normal, the Lactobacilli are in the salad. With other words, is there an ingredient in the salad which justifies their presence or was there cross-contamination?
Remark: In the results for the 12 days, the Total Plate Count doesn't appear. Yes, the Lactobacillus count is in the Total plate count. So, you can subtract them from the total to see if it complies to your specification. (Just look to what the "H" stands for, before you do that).
If the presence of the Lactobacilli is justified, next time you can do a Total plate count with exception of Lactobacilli and you need to adapt the microbiological specification of your product.
When the presence isn't justified, you need to sort out where the contamination came from.
Hope this helps you further.
Kind regards,
Gerard Heerkens