Environmental Swabbing- Yeast and Mould
Hi everyone, recently we have been asked by a customer to change the type of pathogen we swab. Likely we will be implementing Yeast and Mould swabbing of our zone 1 processing equipment. We process fresh sliced vegetables. Do any Canadians on here know the allowable limits for yeast and mould for fresh produce? Or can point me in the right direction. Thanks in advance!
Hi everyone,
Recently we have been asked by a customer to change the type of pathogen we swab. Likely we will be implementing Yeast and Mould swabbing of our zone 1 processing equipment. We process fresh sliced vegetables.
Do any Canadians on here know the allowable limits for yeast and mould for fresh produce? Or can point me in the right direction.
Thanks in advance!
Y&M not normally regarded as a pathogen ?
Probably on fcs after cleaning/sanitizing would be expected to be non-detected.
Y&M are not considered pathogens.............
What were you swabbing for before that made them have you change the swabbing & why? Did they also specifically ask for Y&M?
What is the rationale behind selecting yeast and mold as pathogens?
Furthermore, it is not recommended to swab zone 1 areas for pathogens.
Keep in mind if you do Zone 1 testing, product must be held until results come back.
Being a Canadian I'm guessing it was one of the grocery giants.......................ask them specifically what the rationale is and then gently guide them to something that makes more sense
You'd have to create the allowable tolerances yourself...nothing exists in the regulatory realm. Plus, you'd be setting limits on the equipment NOT the FG
Do not do that, or you will be painting yourself in a corner..........yeast and mold will be everywhere in your plant as a part of the veg that come in.....field dirt etc
Y&M not normally regarded as a pathogen ?
Probably on fcs after cleaning/sanitizing would be expected to be non-detected.
we have a specific program and spec associated with one of our customers.
They have given us a list of potential items to swab for, yeast and mould seemed to be the one that fit us and our process best. We produce mushrooms.
Zone 1 testing is a requirement by the customer.
Whoa, mushroom and yeast/mold.............unless your sanitation program is absolutely bulletproof, aren't you setting yourself up for failure?
Can you attach the list of options?
Being a Canadian I'm guessing it was one of the grocery giants.......................ask them specifically what the rationale is and then gently guide them to something that makes more sense
You'd have to create the allowable tolerances yourself...nothing exists in the regulatory realm. Plus, you'd be setting limits on the equipment NOT the FG
Do not do that, or you will be painting yourself in a corner..........yeast and mold will be everywhere in your plant as a part of the veg that come in.....field dirt etc
This makes total sense. I should go back to them and see if they allow for alternative options.
Sounds like you've been here. Thanks for the insite!
Can you attach the list of options?
ACC
Coliform/E.coli
Yeast & Mold
Enterobacteriaceae
ACC hands down slightly more specific version of ATP swabbing----but plated after swabbing with a sponge stick............ask if ATP would be sufficient?
It will actually allow you to determine how well the sanitation process is going and not get positive hits like you always will with yeast/mold in mushrooms'
http://www.bccdc.ca/...uideforEHOs.pdf
Yes, I have worked on farm with organic product, and VERY demanding customers. Fruits/veg have y/m, no getting around it. If you can explain to them a legitimate alternative, they may be accepting
The ACC swabs are kinda useless.........by the time you get results back it's been days and the equipment has been used (obvs) ATP allows an actual number that you can trend and use a determinate to say "reclean" or "resanitize" depending
I know mushrooms' are tricky, if memory serves as far as CFIA is concerned these are NRTE
ACC hands down slightly more specific version of ATP swabbing----but plated after swabbing with a sponge stick............ask if ATP would be sufficient?
It will actually allow you to determine how well the sanitation process is going and not get positive hits like you always will with yeast/mold in mushrooms'
http://www.bccdc.ca/...uideforEHOs.pdf
Yes, I have worked on farm with organic product, and VERY demanding customers. Fruits/veg have y/m, no getting around it. If you can explain to them a legitimate alternative, they may be accepting
The ACC swabs are kinda useless.........by the time you get results back it's been days and the equipment has been used (obvs) ATP allows an actual number that you can trend and use a determinate to say "reclean" or "resanitize" depending
I know mushrooms' are tricky, if memory serves as far as CFIA is concerned these are NRTE
Right now we do do ATP swabbing and ACC swabbing, both requirements by a customer. Thanks for the insite it was very helpful
Welcome!