Hi, I'm Sau Mei from Malaysia.
I'm searching hi-low for supporting articles that what is the effective baking temperature & duration to eliminate biological hazards such as yeast & mold for groundnuts.
Looking for expert advise or opinion in this matter.
Thank you & have a nice day.
Hi Sau Mei,
I'm guessing groundnut = peanut
afaik, the safe roasting temperature for raw peanuts, and certain other nuts, is based on adequate log reduction of microbial pathogens such as Salmonella.
I have not yet seen a specific temperature standard for peanuts but not my particular area so maybe exists. If not you will need to do a process validation to ensure compliance with the recommended reductions.
The latest reference i have seen is 2010. See the 2 attachments in post below and especially the next one following -