3 replies to this topic

[PurityH]

Hi,

 

Can anybody help and direct me to where I can find information on High Pressure Processing using PolyPropylene tubs for cooked ready to eat/heat soups and stews.  We are looking at exploring export market but our current shelf life is very limiting as we do not use preservatives and just rely on botulinum spore cook and hot filling.

 

thanks a lot.

 

Purity

[Tony-C]

Hi Purity,

 

As you are in the UK I would suggest that you contact Campden to discuss.

 

A bit of relevant information from them:

 

Unfortunately, bacterial spores are very resistant to commercially achievable pressures. As a result, products that are currently on the market tend to be chilled and/or contain additional preservation hurdles such as pH, water activity control or other combinations of factors that have been demonstrated to prevent the growth of psychrotophic strains of Clostridium botulinum.

 

Kind regards,

 

Tony

[PurityH]

Hi Tony,

 

Thanks for your insight.  We currently do a spore cook of 95 degrees for 5 minutes.

I will give Campden a shout and see what their suggestions are.

 

Kind regards,

 

Purity

[Maillard]

You can also contact hpp manufacturers to get their insight as well. Hiparbaric is also located in Spain.

 

HPP of sliced meat is becoming quite common in the states. Most of the application is for shelf-life extension and quality rather than providing the actual process control. If you're exploring pressure for this application, it alone won't solve your spore problem unless you're using pressure assisted thermal processing.

 

You'll find that the meats are loaded into carriers packaged in flex pouches and HPP'd. After HPP, the pouches are packed into the tubs and cased off.

 

Hi Tony,

 

Thanks for your insight.  We currently do a spore cook of 95 degrees for 5 minutes.

I will give Campden a shout and see what their suggestions are.

 

Kind regards,

 

Purity