Information I need to conduct nut roasting validation process?

Could anyone share with me what kind of information I need to conduct nut roasting validation process? Any examples of procedures, documents, articles with the information? Thanks in advance!

By Nuts roasting validation, i hope you mean CCP validation - Here the main concern is biological hazard (salmonella). So either you have to go for thermal death time studies with acceptable surrogates for organism of concern. In few papers i could see use of Enterococcus Faecium NRRL B-2354 as acceptable surrogates. And the mandatory treatment criterion is a minimum 4-log reduction of Salmonella. Hope this is what you are looking for. 

Hi Ivqa,

I was recently looking into cooking validation and found this thread to be helpful:

http://www.ifsqn.com...g-temperatures/

I don't know what the Polish regulations are, but I'd like to think they're similar to the UK.

Is so, as Charles C mentioned in the linked thread, the organism of note would be Listeria (looking for a 6 log reduction).

One thing I've been wrangling with recently is what exactly are we validating. I've come to the conclusion that we're validating that the set temperatures are achieved for the set amount of time.

The validation of what temperature/time curves are required to achieve the required 6 log reduction has already been done by various scientific bodies and it's simply a matter of quoting the relevant scientific literature.

So, for the roasting of your nuts, I'd collect samples of the nuts pre-roast, roast them (along with a thermal data logger) for the temperature and time you want to validate for then collect samples post-roast.

The data from the data-logger will give detailed statistics on the cook processes and confirm whether or not the oven achieved the required temperatures for the required time to achieve a 6 log reduction.

(... the assumption here is that everything is being done at 'worst-case' i.e nuts went into the oven at the coldest temperature they're likely to have, in the biggest batch size and in the parts of the oven most likely to have 'cold-spots').

The pre and post samples can then be sent of for micro testing (general TVC) which would confirm a reduction between pre-cook and post-cook.

I'd be interested to hear how your validation goes, so please keep us posted ...
 

Hi lvqa,

please check the attached file (section 2.7) in this post

http://www.ifsqn.com...eds/#entry67764

iIt could be helpful to look also what is published for almonds.

http://www.almonds.c...g_of_almond.pdf

http://www.almonds.c...-guidelines.pdf

http://www.almonds.c...-guidelines.pdf

Rgds

moskito