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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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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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Posted 30 November 2015 - 11:45 AM

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


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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.

 

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Tony


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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: 

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