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Noodle Pasteurisation

Started by Anton Kwang, Nov 26 2015 06:06 PM
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Anton Kwang

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Posted 26 November 2015 - 06:06 PM

Hi, The company i work for Pasteurises noodles at 95-100 deg for 25 minutes. Does anyone have any literature regarding Pasteurisation effectiveness in noodles in controlling bacteria & mould? Also to note, the pasteurisation is more for a technolgical function in the noodle (chewiness) but also to kill bacteria. Or how can i determine effectivenees (other than testing before & after Pasteurisation). Thanks.


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Tony-C

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Posted 30 November 2015 - 05:56 AM

Hi Anton,

 

Are these noodles fresh or subsequently dried and what are they packed into?

 

Regards,

 

Tony


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Anton Kwang

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Posted 30 November 2015 - 11:45 AM

Hi Tony, these are dried noodles packed in plastic packets (OPP20MY, LDPE60MY)


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Tony-C

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Posted 30 November 2015 - 05:32 PM

Your pasteurization process will remove all pathogens except spore formers, you will need to assess your whole process and controls and I think you will need to validate it yourself rather than rely on literature.

 

Regards,

 

Tony


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IFSQN Implementation Packages, helping sites achieve food safety certification since 2009: 

IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification

 

Practical Internal Auditor Training for Food Operations - Available via the previous webinar recording. 

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Anton Kwang

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Posted 30 November 2015 - 06:02 PM

any quick/easy way for validatiion you recommend?


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Tony-C

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Posted 30 November 2015 - 06:42 PM

any quick/easy way for validatiion you recommend?

 

I'm not of the view that validation and ensuring your product is safe is in the quick/easy category, more likely essential to your business?

 

Regards,

 

Tony


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IFSQN Implementation Packages, helping sites achieve food safety certification since 2009: 

IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification

 

Practical Internal Auditor Training for Food Operations - Available via the previous webinar recording. 

Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.

 

Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.

Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.

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