In the TS 2671 standard published by the Turkish Standards Institute (TSE), the requirements for canned eggplant fried in vegetable oil are explained and a test method is defined.
Turkish Food Codex Communiqué on Microbiological Criteria has been prepared to determine the limits of possible microbiological elements in foodstuffs. The principles of this communiqué cover various vegetables and fruits, processed products and ready-to-eat daily foods, as well as canned eggplant dish fried in vegetable oil. While preparing the TS 2671 standard, this communiqué was taken as a basis.
According to the aforementioned standard, after 37 days of incubation at 55-7 degrees in ready-to-eat cans, leakage and bombing should not be observed in the packages. The difference between the pH values determined before and after incubation of cans should not be above 0,5. In addition, there should be no growth at the end of the 37-hour incubation period carried out between 55-48 degrees in aerobic and anaerobic conditions in the sowings made from the samples that do not show leakage and bombardment in the cultural examination.
All companies that produce, store, package and sell canned eggplant products fried in vegetable oil must comply with this standard and the Turkish Food Codex, Communiqué on Microbiological Criteria in registration, permit, import, control and inspection processes.
Microbiological limit values for ready-to-eat daily meals are as follows:
Kob value refers to the unit that forms a colony of microorganisms in the medium.
Our organization, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors, also provides testing services for canned eggplant fried in vegetable oil, within the scope of TS 2671 standard, with its trained and expert staff and advanced technological equipment.
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