Looking for Clostridium Perfringens Food Safety Risk Assessment Refere
Started by psunjka, Oct 26 2012 01:36 PM
Hi everyone,
I would need help in getting some references in backing up my food safety risk assesmment for the occurence of C.perf in salted and cooked bacon. Bacon contains nitrites and salt, and is cooked at 162F. Something like this:
http://www.fsis.usda...ment_Tagged.pdf
I would need help in getting some references in backing up my food safety risk assesmment for the occurence of C.perf in salted and cooked bacon. Bacon contains nitrites and salt, and is cooked at 162F. Something like this:
http://www.fsis.usda...ment_Tagged.pdf
HARA same as risk assessment for ISO?
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we recently did a challenge study for clostridium on cooked salted beef which demonstrated if you add enough salt, anf the aw is low the product is safe and it won't support growth or spores to grow. I can't give you that but i have a few documents i have found useful. see the links and the attached document, hope this helps
aW andmicrobiological aslpects of foods.pdf 40.49KB 24 downloads
http://fri.wisc.edu/...fsurvivgrow.pdf
http://aces.nmsu.edu/pubs/_e/E-325.pdf
aW andmicrobiological aslpects of foods.pdf 40.49KB 24 downloads
http://fri.wisc.edu/...fsurvivgrow.pdf
http://aces.nmsu.edu/pubs/_e/E-325.pdf
1 Thank
HARA same as risk assessment for ISO?
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