2 replies to this topic

[j.m.alvarado]

I am currently working on a product that has a very high brix and below 0.85 aW with a pH range of 5 - 6.5.  This product does not fall under the requirements for needing a scheduled process by a PA, however as I am working on the risk assessment and HACCP plan I could use some additional insight from a larger group.  The product will be filled hot.  Generally, this product would then be inverted to sanitize the headspace and lid, however a tunnel pasteurizer is available along the conveyor system which would eliminate the need for someone to invert the jars and would work as a mechanism of moving the product to the labeling area.  I would like to use the tunnel pasteurizer to sterilize the headspace and lid to prevent yeast and mold growth.  Does anyone have any reference material that I could use as my validation documentation for the time/temperature that the tunnel pasteurizer would be set at?  Preferably from and FDA linked resource, reputable research paper for like product characteristics, etc.

 

Thanks.

[Scampi]

There is some research to be found here:

 

https://fbns.ncsu.ed.../Fflbiblio1.htm that may be of assistance to you particularly paper #17

 

Assuming your making a jam/jelly of some sort and the reference I gave you is for pickles; however, that paper speaks specifically to spoilage organisms

 

This research isn't from the FDA but rather USDA-ARS division, what used to be the department of agriculture, bureau of ag and industrial chemistry

[Scampi]

this may assist as well

 

https://data.nal.usd...ion-portal-pmip