I am currently on a task force to locate and remediate clostridia bifermentans somewhere in our process.
I have found this type in our incoming ingredients from time to time (dehulled, defatted, soybeans).
My question is regarding our wet-process, pasteurization step.
Specifically, what temperature and time would be sufficient to destroy spores?
I have proof a vegetative cell cannot survive our process, but the low tolerance level of <10cfu/g leads me to no spores can survive either.
Any data would be helpful.