10 replies to this topic

[salman1982]

hi

in my company we produce CAVIAR , it is a rte food with only salt as apreservative in cold storage ( betwen (-2) - (-4) C

 

 our CCP is a salt percent of 3.5%

 

 is the temperature must be a CCP too ( for lesteria )

[jel]

you need to read the article: Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. The link is:

 

http://www.ncbi.nlm....cles/PMC203392/

 

If you apply the decision tree of codex Alimentarius, surely you'll find that the control of Listeria going to achieve a combination of control measures and the temperature will also be a PCC

Edited by Charles.C, 27 June 2014 - 07:06 AM.
URL edited slightly

[Snookie]

jel your link is not working, can you check and post again. 

[Dharmadi Sadeli Putra]

Dear Salman,

As long as you can validate 3.5% salt will inhibit listeria growth effectively then it's ok. Bacteria growth can be controlled by single or multiple measure (pH, a_w, salinity, temperature, air). Multiple measure is taken for more effective result or if single one will affect product quality. All of these methods need to be validated before applied

[salman1982]

jel

"the page not available"

 

and if i apply the decison tree , the temp is a CCP ,

but how will i control it for a shelf life of one year .

[Charles.C]

Dear All,

 

The link should be working now.

 

Rgds / Charles.C

[Charles.C]

Dear salman,

 

You may need to study the intended application procedure of Codex tree,vis-a-vis process steps / parameters. For example try Mortimore/Wallace text.

 

Assuming the haccp hurdles in yr process are not limited to temperature only, may be simpler (possibly also depending on process details) to set the storage temperature as a PRP which by-passes the tree questions. Other things being equal, the (haccp) choice is yours if validatable to give a satisfactory RA end result.

 

The fact is that unless you are using a restricted  haccp technique, more than one solution may be equally  acceptable and validatable.

 

Rgds / Charles.C

 

PS - shelf life is a different, though related, question. the first requirement is to define which parameter the shelf-life is to be based on, eg safety / non-safety.

[jel]

jel your link is not working, can you check and post again. 

this is the link:

 

http://www.ncbi.nlm....cles/PMC203392/

[jel]

 

you need to read the article: Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. The link is:

 

 

jel your link is not working, can you check and post again. 

I don't know because the link does not work, but if you put in google the full title: Effect of temperature, sodium chloride and pH on growth of Listeria monocytogenes in cabbage juice,  will take you to the page where the article.

 

I have the whole article, but I do not know how to attach it to the post

 

 

[Charles.C]

Dear jel,

 

Re - attach

Please see my instructions in this link/sub-link

 

But it may not work for .html document, i normally convert them to pdf

 

Rgds / Charles.C

 

PS - just noticed it is a direct dwl link -

 

 cabbage.pdf   822.64KB   20 downloads

 

@Jel, apologies, forgot the link -

 

http://www.ifsqn.com...indpost&p=70723

[jel]

jel your link is not working, can you check and post again. 

My mail is: jose_esqueda_leyva@hotmail.com

 

I can send you the whole document in pdf