Commercial sterility of low acids

Hi everyone :)

For hermetically sealed low acid products eg. sauces processed at temps higher than 115C for 30 mins, is it safe to just test it for thermophile sporeformers? since thermophilic spores are more robust and able to withstand higher temps, it can be said that its absence would also mean negative for mesophilic sporeformers. just want a clarification since BAM states that both meso and thermophiles should be tested for commercial sterility of these particular products.

Thanks in advance

Hi everyone :)

For hermetically sealed low acid products eg. sauces processed at temps higher than 115C for 30 mins, is it safe to just test it for thermophile sporeformers? since thermophilic spores are more robust and able to withstand higher temps, it can be said that its absence would also mean negative for mesophilic sporeformers. just want a clarification since BAM states that both meso and thermophiles should be tested for commercial sterility of these particular products.

Thanks in advance

Hi there

With these sorts of products you may have dormant thermoduric organisms that have survived the process and may or may not grow. Mesophiles are normally destroyed by the process.

What you need to do is:
1. Assess if thermophiles and mesophiles are present
2. Assess if they are likely to grow in the product

Then you will be able to judge if the product is suitable for release.

Kind regards,

Tony

Hi there

With these sorts of products you may have dormant thermoduric organisms that have survived the process and may or may not grow. Mesophiles are normally destroyed by the process.

What you need to do is:
1. Assess if thermophiles and mesophiles are present
2. Assess if they are likely to grow in the product

Then you will be able to judge if the product is suitable for release.

Kind regards,

Tony

thanks tony :) will take note of that