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Time temperature combination to kill the pathogens


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#1 SS2010

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Posted 20 February 2011 - 06:13 AM

Hi Friends...

Would you please advice me for different time temperature combination to kill the target microorgnismss

or can any one share the time temp log for the target organisms..as i need the document the evidence on validation.

kind regards,
ss


Edited by SS2010, 20 February 2011 - 06:14 AM.


#2 Simon

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Posted 22 February 2011 - 08:02 PM

Please check this previous discussion on the same subject, I think it will help you a lot.

Temperature to kill pathogenic microorganisms

Regards,
Simon


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#3 raffay

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Posted 24 February 2011 - 07:47 AM

hello ss
i liked your question and the literature which other friends has given in previous discussion is good. in ordor ot destroy microbial population by physical method togather with time and temperature pH of food should also considerd. i have a refernce for you where you can find a breif info about the physical prameters including time temprature relation for the destruction of microorganism.

regard
raffay

Hi Friends...

Would you please advice me for different time temperature combination to kill the target microorgnismss

or can any one share the time temp log for the target organisms..as i need the document the evidence on validation.

kind regards,
ss

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#4 Dinh key

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Posted 17 April 2011 - 02:55 PM

Hi ss!

The time and temperature combine to kill the target bacteria, and depend on the media/product content bacteria.

Fa (Fa=1=65oC@1 min): for normal bacteria and YM with product (PH<4.6; having CO2)
Fb (Fa=1=85oC@1 min): for normal bacteria and YM with product (PH<4.6; non CO2)
Fo (Fa=1=121,1oC@1 min): for Mesophillic and Thermophillic with product (PH>4.6)

However, depend on kind of Meso/Thermophillic to apply Fo value:

EX:
Clos.botulinum Fo 4.5,
Bac.sterothermophillic Fo = min 7 to 8 (Recommend this is Fo= min 15 for safety )
But this is just Lab testing. If we want to apply for commercial run, we must find D value and Fo can be used. Because Fo for commercial run depend on kind of bacteria, quantity bacteria, safety accept (1/10000 unit or 1/100000, ...)

Fa, Fb, Fo is define clear with Japanese document

Regards,
Dinh



#5 Tony-C

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Posted 17 April 2011 - 05:55 PM

I would like to know if anyone has any new information on the time/temperature combination to kill Mycobacterium avium subspecies paratuberculosis (MAP)

Thanks

Tony



#6 DAVE84

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Posted 17 April 2011 - 06:48 PM

Hi SS,


The time temperature combination you are asking depends on number of parameters like pH of the product, behaviour of your product during heating and initial microbial population in your product. If your product is like pea or some other food material you can refer to any canning operation book and you will find time temp combination. I can give you more idea if you can tell me what is your product and what is your process(is that canning, baking??? etc)


Regards

Dave



#7 Charles.C

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Posted 18 April 2011 - 07:08 PM

Dear nguyen dinh,

Thks for the interesting post but rather difficult to understand (for me anyway). I hv a few questions.

What does “normal” bacteria mean ?
What is the meaning of “YM”?
What does “having CO2” /”non-CO2” mean ?
Do you hv a link for the (Japanese?) generalisations mentioned ?

Rgds / Charles.C


Kind Regards,

 

Charles.C


#8 Dinh key

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Posted 19 April 2011 - 09:55 AM

Dear Charles!

There may be applying for beverage. I understand that:

Normal bacteria: not spore, not heat bacteria
YM: yeast and mould
CO2: Beverage having Carbonate (pepsi, coca cola,...) or non-carbonate (juice,...).

Link Japanese, sorry Because i dont know Japanese. I just saw the book and my teacher (our Factory Manager - Japanese specialist) and he teach. And we are applying for actualy run.

Dear nguyen dinh,

Thks for the interesting post but rather difficult to understand (for me anyway). I hv a few questions.

What does “normal” bacteria mean ?
What is the meaning of “YM”?
What does “having CO2” /”non-CO2” mean ?
Do you hv a link for the (Japanese?) generalisations mentioned ?

Rgds / Charles.C



#9 Charles.C

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Posted 20 April 2011 - 11:54 AM

Dear nguyen dinh,

Ahh!, Beverages. I see! :smile:

Fb (Fa=1=85oC@1 min): for normal bacteria and YM with product (PH<4.6; non CO2)


It's not my area and i hv no idea what the Fa, Fb are but F0 is fairly international. i wonder if above might be PH > 4.6. Just guessing. :smile:

You might find this thread interesting -

http://www.ifsqn.com...dpost__p__30234

Rgds / Charles.C

Kind Regards,

 

Charles.C


#10 Dinh key

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Posted 20 April 2011 - 02:04 PM

Dear Charles!

Thank you for your information. I already read its. I also join to do testing HP, HD at our factory, however Fo setting for product will be difference when we use difference raw materials supply and i have not find yet official document method testing.

Regards,
Dinh






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