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Critical limits for b.cereus and s.aureus in hydrated batters

haccp critical limits time temperature hydrated batter

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#1 chris@crepecuisine

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Posted 23 January 2018 - 12:45 PM

Hello there,

 

Does anyone know the critical limits batter must be stored at regarding B. cereus and S. aureus toxin production in hydrated batter?

Are they:

B. cereus – maximum cumulative exposure time 1 day 7-15°C, 6 hours 16-21°C

S. aureus – Hydrated batter mix should not be held for more than 12 hours, cumulatively at temperatures between 11°C and 21.1°C and should not exceed 21.1°C for more than 3 hours, cumulatively

Many thanks

 



#2 FurFarmandFork

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Posted 23 January 2018 - 04:15 PM

This guidance includes time/temperature considerations for both pathogen growth and toxin production: https://www.fda.gov/...A/UCM517405.pdf


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#3 Charles.C

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Posted 25 January 2018 - 10:53 PM

The quotation in Post 1 for S.aureus is also given in FDA fishery products Guide,2011, namely -

 

Hydrated batter mix should not be held for more than 12 hours, cumulatively, at temperatures between 50°F (10°C) and 70ºF (21.1ºC);

 

AND

 

 Hydrated batter mix should not be held for more than 3 hours, cumulatively, at temperatures above 70ºF (21.1ºC).

 

 

B.cereus appears to not be regarded as a significant hazard in above Guide for hydrated batter/fish processing.


Kind Regards,

 

Charles.C


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#4 chris@crepecuisine

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Posted 26 January 2018 - 09:05 AM

Thank you Charles,

 

As ever you are correct, I have struggled to find why B. cereus is not regarded as a significant hazard as the batter characteristics do not inhibit the growth of B. cereus

Is it because B. cereus does not grow well in batter due to competing organisms such as Lactobacillus? 

I'm very much in the dark on this one :gleam: please shed some light :helpplease:



#5 FurFarmandFork

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Posted 26 January 2018 - 06:52 PM

Thank you Charles,

 

As ever you are correct, I have struggled to find why B. cereus is not regarded as a significant hazard as the batter characteristics do not inhibit the growth of B. cereus

Is it because B. cereus does not grow well in batter due to competing organisms such as Lactobacillus? 

I'm very much in the dark on this one :gleam: please shed some light :helpplease:

My best guess is that since you're already controlling for S. aureus per the guidance, the same controls will apply since B. cereus doesn't grow quickly. unless you really get the product warm.


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#6 chris@crepecuisine

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Posted 30 January 2018 - 08:38 AM

Thanks furfarmandfork
But the b.cereus limits are stricter than staph limits with regards to time and temperature







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