u/Pristine-Can2106

Hey all!

we’re getting consistent 87k CFU/g coliform hits on a new cheesecake mousse product and I can’t pin down the source. Pre-op and post-op swabs are coming back clean, which makes this even more frustrating to diagnose.

Production finishes around 9AM, product goes straight to the cooler, but samples don’t hit the lab for plating until around 6PM.

Does this level point more toward a point-source issue (raw materials, equipment biofilm) or time-temp abuse during the cooling window? For anyone with mousse or aerated product experience, are there hidden spots in the equipment (valves, gaskets, air lines) that have caught you off guard before?

Any insights appreciated 🙏