Hey girls, I was doing shelf-life testing on Soba sauce, although it is very high in salt, there were 43000 counts for TPC in it, many microbes are able to surivive inside the sauce. Probably are salt-tolerant type microbes.
Also the company decided not to pasteurise the sauce as they are filling into a plastic cup with seal, they decided to freeze it and see how long it can last without pasteurise. However there isn't any yeast and mould in it. One reason the QA manager told me is that when the product is stored in temperature less then 4 or lower, the yeast and mount count will keep dropping.
Also QA audits came to the company, finally saw a real procedures, a lot of Caucasian, QA manager told be when replying them, you have to be confident, this way will create a trust between them. :)
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