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Potential pathogens when microwaving Corn Tortillas?


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#1 Weebus90

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Posted 12 February 2014 - 07:53 PM

Hi Everyone, 

We are introducing a new RTE Product into the mix. 

It is a Chicken Enchilada. We are thawing the corn tortillas for 3 days and then heating them in a microwave wrapped in parchment for 2 minutes. The tortillas reached 200 degrees Fahrenheit. We then remove them and immediately use them. Could anyone help me identify the pathogens that could be related to the tortilla itself during the heating process?

 

Thanks

Weebus!



#2 Sandima

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Posted 13 February 2014 - 09:37 PM

Since you are cooking the tortilla I am not sure why it is RTE but if you are heating to 200 and using immediately then there shouldn't be any pathogens to be concerned about in the heating process.  Presumably you know that they always reach 200F?   If you are keeping the tortillas below 40F during thawing you should be good there too.   If you have to name something to indicate that you considered the hazards maybe Listeria since it is a frozen item and Bacillus cereus since it is a starch product?  



#3 swanswal

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Posted 14 February 2014 - 01:18 AM

And don't forget to think about Eb's arising from the tortilla manufacturers process!



#4 moskito

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Posted 15 February 2014 - 05:02 PM

Hi Weebus,

 

agree with Sandima. You have to control temperature at worst case position and defrost water (and condensation).

 

Rgds

moskito



#5 Madam A. D-tor

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Posted 16 February 2014 - 10:29 AM

And don't forget to think about Eb's arising from the tortilla manufacturers process!

What are Eb's?


Kind Regards,

Madam A. D-tor

#6 swanswal

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Posted 16 February 2014 - 09:13 PM

Enterobaceteriacae (Eb's) are a group of pathogenic organisms.  These include E Coli, Salmonella etc.  They are a bad bunch.....  Google it.

 

cheers



#7 Madam A. D-tor

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Posted 17 February 2014 - 08:06 PM

Ah, i do know what Enterobactericae are. I just didn't know where eb stands for.

Thanks for explaining.

 

Why do you think that these come from tortilla producing process?

I am not quite familair with baking processes in general and tortilla production in special, but will the baking process not kill all ebs? These are not heat resistant are they?


Kind Regards,

Madam A. D-tor

#8 swanswal

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Posted 17 February 2014 - 09:49 PM

A great question.  Cooking process should kill most off, yes.  These organisms however can be present as a result of poor plant hygiene practices post cooking, usually in the packing/manual handling areas.  Just a watch out really.....



#9 Weebus90

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Posted 20 February 2014 - 12:07 PM

Thank you everyone. This was very helpful.



#10 Charles.C

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Posted 21 February 2014 - 04:34 AM

Enterobaceteriacae (Eb's) are a group of pathogenic organisms.  These include E Coli, Salmonella etc.  They are a bad bunch.....  Google it.

 

cheers

 

Dear swanswal,

 

I'm happy to find not extraterrestrial beings. :biggrin:

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#11 swanswal

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Posted 21 February 2014 - 04:46 AM

Indeed. 

 

BTW Charles, this is a great forum.  My only disappointment is I found it so late.........

 

chers






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