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Microbiological Testing Requirements of Air from Blast Chiller


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#1 hygienic

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Posted 09 June 2012 - 02:39 PM

Dear All;

I would like to ask here regarding the Blast Chiller which is using in chilling step after cooking , this equipment relay in reducing the temperature on Air inside it which is equipied with Fan woking and emiting cold air , now to check this Air wheither is safe or not or can lead to contaminate the food , is there any particular microbiological test ? what is the specific Bacteria should be checked?



Regards
Hygienic



#2 Gunapathi

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Posted 10 June 2012 - 02:18 PM

1339252796[/url]' post='54428']
Dear All;

I would like to ask here regarding the Blast Chiller which is using in chilling step after cooking , this equipment relay in reducing the temperature on Air inside it which is equipied with Fan woking and emiting cold air , now to check this Air wheither is safe or not or can lead to contaminate the food , is there any particular microbiological test ? what is the specific Bacteria should be checked?



Regards
Hygienic


Hi, the target organisms would be Listeria monocytogenes, Clostridium species (both botulinum and perfringens) and Bacillus cereus. These are pathogen, but if you are worried about spoilage , then yeast, mould and total viable count or in general bio burden of the cool room would be the best option.
There are settle plate testing for Listeria, but they are not that specific. Other option is to test the food that is stored in there for other two pathogens namely Clostridium and Bacillus.

#3 Charles.C

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Posted 11 June 2012 - 06:08 AM

Dear hygienic,

In case you are not yet too worried, can also add this one -

Legionella pneumophila

eg Attached File  safety - Ice_Machines.pdf   115.88KB   62 downloads
http://en.wikipedia....i/Legionellosis
http://abpa.org/bb/viewtopic.php?t=81


Rgds / Charles.C


Kind Regards,

 

Charles.C


#4 Gunapathi

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Posted 16 June 2012 - 02:27 AM

On second thought,
1. what food are your cooking and cooling down?2. Is it meat or dairy based?3. Is it further going to be treated (cooking extra) at the consumer end?4. What temperature do you cook it for and how long?5. Is the product cooled by open cooling or sealed air tight and then subject to cooling?
Based on the answers for the above, the target organisms may change.



#5 hygienic

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Posted 05 October 2012 - 05:55 AM

Dear hygienic,

In case you are not yet too worried, can also add this one -

Legionella pneumophila

eg Attached File  safety - Ice_Machines.pdf   115.88KB   62 downloads
http://en.wikipedia....i/Legionellosis
http://abpa.org/bb/viewtopic.php?t=81


Rgds / Charles.C



Thanks Charles , it is good to know such as this bacteria , specially when we have Ice Machines and blast chillers , but How we do a Microbiological test in the lab to detect Logionella in Cooled Air or in Ice ?
Please advice

Hygienic

#6 hygienic

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Posted 05 October 2012 - 05:59 AM

On second thought,
1. what food are your cooking and cooling down?2. Is it meat or dairy based?3. Is it further going to be treated (cooking extra) at the consumer end?4. What temperature do you cook it for and how long?5. Is the product cooled by open cooling or sealed air tight and then subject to cooling?
Based on the answers for the above, the target organisms may change.



Hi Gunapathi;

It is almost fried rice , Minced Meat , chicken breat with sauce etc.. which is required blast chilling in closed cooled Air cyceled , fitted with sealed door , the food inserts inside the blast chiller and by setting time will alert the staff that the cooling has been done , and the food temperature has been reduced to target temperature 5 c.

Regards
Hygienic




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