Hi,
We are looking for the best process to add a kill step of pathogens (salmonella and Ecoli) to our dry ingredients.
1) in order to kill pathogens products should be heated to 160F plus, is this correct?
2) once heated to desirable temperature what are the cool down steps to minimize additional bacteria growth?
We are trying to avoid a full kill sanitizing of the product due to heat damage at 200 degrees.
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