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Effective baking temperature to eliminate micro hazards in groundnuts

Started by , Dec 11 2015 02:48 AM
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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.

 

Sau Mei

 

 

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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.

 

Sau Mei

 

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 -

 

http://www.ifsqn.com...009/#entry35792

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