Log 5 reduction for salad dressing

Currently I am making salad dressing and it is cold filled. Need some advise, what is the best way to to do log-5 reduction? Can't use heat treated. Is UV radiation is the best bet?

UV will only work if it transmits through whatever packaging you're putting it in and if there are particulates or the dressing isn't 100% clear it won't be effective.

Personally I would go back to the start.  What is in your dressing that concerns you?  Could you use heat treated alternatives?  Can you keep the pH down so that C. botulinum wouldn't grow?  I would wager that most dressings use heat treated ingredients where there is a risk and keep pH low enough that it's not an issue but I could be wrong...?

Thanks GMO. The PH is quite low already(3.6) but for somehow it is still under PH control program. If I use heat to treat it, sugar in the dressing totally changed and texture is totally off. That's why I am looking for alternatives.

Currently I am making salad dressing and it is cold filled. Need some advise, what is the best way to to do log-5 reduction? Can't use heat treated. Is UV radiation is the best bet?

Hi superfood,

Any additional treatment may be necessary/unecessary depending on yr specific mixture. For example see the extract attached below.

salad dressings.pdf   427.95KB   62 downloads

Thanks Charles.C

Guess I have to go back to the drawing board.

sulfites appear to be a popular option for controlling microbial growth in salad dressings, but it's an awful addition to your ingredient statement if marketing is an issue.

Thanks FurFarmandfork. I totally agreed with you. I also tried to add Potassium sorbete but still same result.

I meant heat treating ingredients before mixing it.  I'm not familiar with the specific bit of US legislation you're referring to but can you explain what you mean by the "pH control program"?  What does that mean?  

"PH control program" means after I made my product I have to wait and let product sit for period of time then the state inspector have to come out and check PH level to sign off before I could release the product.

"PH control program" means after I made my product I have to wait and let product sit for period of time then the state inspector have to come out and check PH level to sign off before I could release the product.

That is ridiculous.  I am assuming that they are requiring that because a time would be required for pathogens to be killed off?  What if they're not present to start with?  Could all the ingredients be heat treated or could you cook the riskier ones in the vinegar before adding the sugar and dissolving just before hot filling thus avoiding the browning you would get?

I'll try that and see what happened. Thanks again GMO.

I'll try that and see what happened. Thanks again GMO.

Hi sd,

It's perhaps a bit late but, JFI, what is the Regulatory requirement as related to Post 9 ?

eg official safety acceptance for yr process is solely based on pH ?

If so, for yr process, there must already surely be an available justification for such ? Somewhere.

Hello Charles. C

Yes my product is mostly base on PH level after made and after sit it for couple weeks, PH level must not be much different.

Hello Charles. C

Yes my product is mostly base on PH level after made and after sit it for couple weeks, PH level must not be much different.

Hi sd,

Thks but do you know which specific regulation determines the inspector's testing/decision ?

I have no idea.

I have no idea.

Hi sd,

OK, so my next question is as to why you are seeking a 5log reduction ? eg why not 6 ?

Hi sd,

 

Thks but do you know which specific regulation determines the inspector's testing/decision ?

Would be the acidified foods regs.

https://www.fda.gov/...ACF/default.htm

They likely use acetic acid as the kill step, which requires a waiting period to ensure kill occurred for non-pasteurized products.

Are you selling across state lines or just within your state?

Are you sure your dressing falls under the acidified food reg? 

Is it a refrigerated dressing?  Is it shelf stable? 

Yes my dressing is shelf stable and it is acidified reg. The only main issue is with the log-5 reduction on my s-letter(state requirement) that keep me under PH control program which I am trying to getting over. Will be trying to work with each ingredient or adjust PH level.

Would be the acidified foods regs.

 

https://www.fda.gov/...ACF/default.htm

 

They likely use acetic acid as the kill step, which requires a waiting period to ensure kill occurred for non-pasteurized products.

Hi 3F,

Thks for the link but i was unable to find any mention of log reductions in the link or sub-links for acidified foods ?.

I deduce this is the immediately relevant document  -

CFR-21,part114.pdf   152.17KB   16 downloads

I did note -

Sec. 114.83 Establishing scheduled processes.

 

The scheduled process shall be established by a qualified person who has expert knowledge acquired through appropriate training and experience in the acidification and processing of acidified foods.

 

Hmmmmm.

@Charles you are correct, it's 21 cfr part 114.

The previous guidance on the subject was (annoyingly) made obsolete. But you can still find it around especially since many states adopted it and it's really the only comprehensive resource around to get an idea of what kinds of processes already have established validations that are likely to be approved in your process filing.

https://foodsafety.w...8_02(clean).pdf

You are correct in that you need someone on site who has been through "better process control school" and the process is created/filed by a "process authority". You often see me recommend "Covance" since they do a good job and have access to a C. bot lab for novel processes.

Thanks Chales. C and F3.