Tuesday, December 15, 2009

Microbiologically sensitive raw materials and ingredients

Microbiologically sensitive raw materials and ingredients
Meat and poultry
Milk and dairy products
Fish and shellfish
Nuts and nut ingredients
Spices chocolate and cocoa
Soy flour and related materials
Frog legs
Vegetables, whole grains and flour
Dairy cultures
Some colors and flavor from natural sources

Compound may considered sensitive if they are combinations of sensitive and non sensitive ingredients.

For example, a fat coated on milk powder, or compound cheese flavor having cheese coated on starch.

It is best to determine if the blend contains as sensitive ingredient and also to determine if it has received a controlled processing step that destroys hazardous microorganisms.

In some cases, it is important to determine if the product is to be used as an ingredient.

Foods Not Normally Considered Sensitive
Chemical preservatives
Food grade acidulentes and leavening agents
Gums and thickeners (some may be sensitive depending on origin, such as tapioca and fermentative derived gums)
Synthetic colors
Food grade antioxidants
Acidified high salt/acid condiments
Most fats and oil (exception is dairy butter)

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