Microbiological Standard Mushroom Soup

Hi, i need someone to assist me regarding microb. standard. Our company did r&d for mushroom soup and divided it into 2 types which are chill & frozen. May I know what is microb. standard for ready-to-eat mushroom soup? Thank you in advance.

Hi, i need someone to assist me regarding microb. standard.

 

Our company did r&d for mushroom soup and divided it into 2 types which are chill & frozen.

May I know what is microb. standard for ready-to-eat mushroom soup?

 

Thank you in advance.

Hi Fara Dieba,

It may depend on where it is consumed and the relevant Local Regulatory micro requirements, eg - .

Do Regulatory Malaysian Standards for RTE products exist ?? (I anticipate the answer is Yes)

Hi Fara,

The pathogen of concern in finished products like yours are Salmonella, Listeria monocytogenes, Pathogenic E.coli and I would consider Clostridium botulinum due to the nature of your product. Most manufacturers in the United States test for at least 1 of these pathogens as a final verification step before releasing it to the general public. Results should be negative (or non-detect).

Also, testing is verification and does not replace preventive measures and kill step validation of your process.