Expert: Carol Schlitt - 9/20/2006

Question
I have recently done a HACCP for a company producing jam but don't have many CCP's especially not for microbiological issues, really they surround foreign body contamination. Are there any microbiological risks associted with jam production (and fruits in liqueurs)? Also the company in questions (very small scale!) use wooden spoons to stir the jam - only they reduce in size over time...I assume the woode wears down into the jam - what are your thoughts about this?

Answer
Hi Lucy,

I'm not aware of any microbiological issues with jams and jellies as the high sugar content of both jams and jellies prevents pathogenic bacteria from growing. Sugar is dissolved in the water, making it unavailable for use by the bacteria.

Your CCP's will be related to foreign body contamination as you mentioned and proper cleaning and sanization of utensils used in the processing.

As far as wooden spoons in the production of the jam, most major manufacturers do not use wooden spoons for a variety of reasons (they crack and break readily, they crack and that gives an ideal hiding spot for germs and bacteria.) I am not aware of wooden spoons that reduce in size through constant use. However, since you do see this phenomina, I would sugget you invest in some heat-resitant cooking/baking spoons.  They come in a variety of sizes and colors and are safe up to 450 degrees F. I suggest you check out your local food service supply house for these heat-resistant spoons.

Hope this helps.

Carol