Seeking corrective actions for high E.Coli result

Hi all, what are the corrective actions for a higher count of E.coli more than what standard require in leafy salads?




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Hi all, what are the corrective actions for a higher count of E.coli more than what standard require in leafy salads?




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I presume you are referring to finished product data and generic E.coli.

 

Depending on the specific (unknown) context/data I can, offhand, think of several possibilities -

 

(1) Reduce level of E.coli in raw material(s).

 

(2) Increase the effectiveness of the anti-microbial step in  yr process.

 

(3) improve the environmental sanitation conditions.

 

(4) Reduce cross-contamination from other process materials.

 

(5) reduce the temperature of the process environment.

 

Personally i would first investigate the raw materials and, if OK, then do some risk analysis of yr process.

Thank you


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do you sanitize the vegetables in-house? Was the right concentration of sanitizer used?

 

Was this a recurring issue or just one off?