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Clostridia Spores


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Craig L.

    Grade - Active

  • IFSQN Associate
  • 23 posts
  • 6 thanks

  • United States
    United States

Posted 30 August 2013 - 08:43 PM

Hello All,


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.






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