Re-gig, must admit that I didn’t search for military slang, eg No.7 in
Not recently crab familiar but I guess "shelf-life" is referring to change of brine so as to prevent product cross-contamination. This is a frequent type of problem in various dipping/soaking/treatment processes. Not too sure whether yr (closed?) system is "full" batch, mixed continuous /batch or ? Offhand, 6months seems a very long time. I presume you currently have some justification for this ?
IMEX the procedures are often somewhat rule-of-thumb dependent for example on the assessed risk / style of processing / style of controlling dip solution / product volumes involved / effort / cost. For example some lucky people find that the rate of absorption of dip solution is so fast that continual replenishment (ie effective batch replacement) is unavoidable except that occasional breaks must be inserted for total cleaning of the system. The related effort is obviously a factor in many, single product, scenarios. The frequency is also dictated by micro. status input / temperatures involved / micro.status output / criteria for concern, eg specific pathogen(s). This requires knowledge and experience of the specific product/process as usual in HACCP.
I presume such above information is available to you already. I am aware that L.mono is often the primary "sanitary" focus in USA for RTE. In this salty medium, S.aureus / V. parahaemolyticus are 2 other potential growth issues although should be very low after cook plus controlled at the temps you mention. However, of these 3, AFAIK, LM is the only RTE- zero-tolerant (in USA).
From a brief IT scan the texts below consider brine related problems, for example I noticed –
- Fresh and chilled brine should be prepared at each break or every 2 hours of operation.
e. FRESH WATER RINSE
- Brine should be rinsed off in fresh potable water spray of brining.
Ye et al., (2001) reported that an electrochemical system provided an effective continuous in line treatment to control L. monocytogenes in the brine tank. An average D-value of 1.61 min was achieved at 7mA/cm 3 current with fresh brine (t = 0 h). In used brine (t = 20 h), the D-value was 2.5
min at 35mA/ cm 3
Pg 48, bri1
bri 1- Crab Inshell, L.mono control, 2006.pdf 349.77KB
bri2 - haccp fish Processing,2011.pdf 407.83KB
bri3 - haccp seafood,crab etc .1977, Lee.pdf 160.01KB
Hope I interpreted yr query correctly. Any readers here with direct process involvement may give a more relevant reply.
Rgds / Charles.C