Time and temp to kill Listeria
I am getting a HACCP plan put together for a new product, and I am having trouble finding good information on temp's and time it takes to kill Listeria. The product is a cubed potato that is blanched. Currently our product spec that we received from our customer requested the temp to be 170 degree's F with a time of 4.5 minutes for their products.
I am getting a HACCP plan put together for a new product, and I am having trouble finding good information on temp's and time it takes to kill Listeria. The product is a cubed potato that is blanched. Currently our product spec that we received from our customer requested the temp to be 170 degree's F with a time of 4.5 minutes for their products.
Hi Willis,
You probably mean L.monocytogenes.
The usual minimum requirement quoted is for a 6D reduction and is to maintain 70degC / 2minutes at slowest heating point in the product . This assumes a "typical" "z value."
170degF = approx. 76.6degC so, assuming the above conditions mentioned, the combination in OP exceeds the minimum requirements from a L.mono POV.
Thanks Charles for this information, do you know of any studies i could look at or have on hand for my documentation of this?
Go to FDA site and search "The Big Bug Book" lots of good info in there.
Thanks Charles for this information, do you know of any studies i could look at or have on hand for my documentation of this?
Hi Willis,
see pgs 13-14 in attachment below -
ECFF_Recommendations production chilled food 2006.pdf 402.26KB 143 downloads
Perfect thanks again Charles
Here's another source that lists not just L. monocytogenes, but also a few other bad bugs...
Here's another source that lists not just L. monocytogenes, but also a few other bad bugs...
Hi Parkz,
I don't see any mention of L.mono. data?
This is a rather different approach to the traditional lethality challenge studies. Interesting but different (i think).
Dang...you are right, Charles.C - I think I posted the wrong link. Is there any way to delete or edit my previous post?
I will look to see if I have something similar for L. mono. - I thought I did, anyway...
I agree with your point about it being different, but it appears to have accomplished the same goal - I appreciated the fact that it gave one simple diagram partway through that shows all three pathogens (I believe I saved this one because of the information about Salmonella) on a time/temp comparison, which helped me with my hazard analysis and determination of CCPs and control points (we have a steaming unit that reaches above 200 degrees F, and I just wanted something that gave evidence that at that temperature, pathogens were eradicated within 1 second).
Dang...you are right, Charles.C - I think I posted the wrong link. Is there any way to delete or edit my previous post?
I will look to see if I have something similar for L. mono. - I thought I did, anyway...
I agree with your point about it being different, but it appears to have accomplished the same goal - I appreciated the fact that it gave one simple diagram partway through that shows all three pathogens (I believe I saved this one because of the information about Salmonella) on a time/temp comparison, which helped me with my hazard analysis and determination of CCPs and control points (we have a steaming unit that reaches above 200 degrees F, and I just wanted something that gave evidence that at that temperature, pathogens were eradicated within 1 second).
Hi Parkz,
It's no problem. Diversity can be rewarding.
TBH, some of the heat-related maths was a bit over my head but the concept of (initially) focussing on surface temperatures is rather novel (I think).
From a quick look, I get the impression that the article is ultimately suggesting that the "Rest of the World" may be using (highly ?) unreliable D data to predict safe thermal requirements for certain cooking processes. Looks like this research may be within an overall Project scheme -
http://www.sciencedi...168160509005376
Just as another, historical, illustration, here is a detailed analysis of a different scenario (UK sausages,2002) but also ending with some analogous and rather scary (to me) conclusions -
http://onlinelibrary...02.01721.x/full
These articles/results seem quite alarming if a realistic appraisal of actual situations. I'm not aware if labelled cooking instructions for UK sausages were audited (validated/adjusted ?) as suggested in the latter article.
Hmmmm.