Food Contamination
Microorganisms are present everywhere at levels that present little danger, but when allowed to develop in favourable temperature and moisture conditions their numbers rapidly increase to dangerous levels. The effect of pasteurization is to reduce those numbers to add shelf life to the product, and eliminate the pathogens.
Microbiological specifications
Microbiological specifications are becoming more stringent with target acceptable contamination levels challenging food producers and processors alike.
|
Contaminant |
Target Specifications |
Maximum acceptable level |
| Total Bacterial Count |
< 5'000 cfu/g |
10'000 cfu/g |
| Mould |
< 1'000 cfu/g |
5'000 cfu/g |
| Yeast |
< 1'000 cfu/g |
5'000 cfu/g |
| Enterobacteria |
< 3 cfu/g |
100 cfu/g |
| Coliform |
< 3 cfu/g |
100 cfu/g |
| E. Coli |
absent / 25g |
- |
| Salmonella |
absent/ 25g |
- |
Product recalls
In industrialized nations food regulators, food industry and consumers are increasingly aware of contamination issues and the costs associated with food born disease. Currently a massive product recall involving tainted peanut butter has already cost tens of millions of dollars and will likely cost much more.
Infestation
Insects are a major cause of food loss because of their voracity and rapid development. Pasteurization destroys them, their larvae and eggs as well as other parasites.
YOUR FOOD SAFETY. OUR PRIORITY. NATURALLY !
