Dear members
This is a very specific question. I have been a time and I still am looking for an answer or rather an argument.
This question is in line with thermal sterilization and also in line with somethig SaRaRa posted last july 2009:
THERMAL STERILIZATION OF SOME PRODUCTS:
FOOD / Fo (time required for the total destuction of microorganisms in minutes)
Beans / 7-15 min
Spinach / 4-5 min
Tomato / 0,7-1 min
Corn / 9-15 min
Mushroom / 6-10 min
Meat / 6-8 min
Fish / 2,5-8 min
Chicken / 6-8 min
Condensed milk / 5-6 min
As SaRaRa said, these times are related to a temperature of 121ºC.
If I am not wrong, the main concern in vegetables cans is clostridium botulinum spores. It is said that the minimun treatment to produce a safe product ( vegetable can )is that that reach a Fo=3 as minimun. That is to say, by applying Fo=3 we can say that all cl. botulinum spores are destroyed to an safe level.
I suggest the following: if I get all the cl. botulinum spores to be hatched before entering the thermal sterilization then I can conclude that I will need a lower temperature to kill all the c. botulinum vegetative forms. This is why I am very very interesting in knowing the temperature/rate need for cl. botulinum spores hatching.
This question arose after being in a vegetable can industry. There is a product whose process can not reach a temperature higher than 110ºC otherwise the product would be the same.
The company has been doing this product for years; they have a product library and analysis from the final product been done after the use by date. The life time is two years. Everything is OK, seems like they are doing it well but we need to find an argument or explanation.
Any opinion, link or advice will be of great help.
Thank you very much in advance
Bet regards
Esther
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