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Kill Step Validation Research for RTE Cereal/Kasha

kill step CCP Pathogens Grain RTE Cereal Roasted time temperature

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#1 StoneMill

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Posted 13 May 2019 - 10:27 PM

I need to conduct a hazard analysis for a RTE product. We are interested in producing Kasha: whole groat buckwheat which has been roasted. Moving forward I would like to collect validated research on the time and temperature for killing pathogens (such as salmonella, E. coli) for a CCP. Would anyone have a good source for such studies I might be able to reference.

 

Thanks

 

 



#2 The Food Scientist

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Posted 14 May 2019 - 04:40 PM

So it has been roasted you said, how was it roasted? What was that time and temperature? Do you perform product testing? I worked at a nuts and seeds roasting company before, we sent many samples to a lab to help us do a validation study in the proper time and temperature with regards to log reduction of pathogens.


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


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#3 FoodSafetyPlanet

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Posted 14 May 2019 - 06:41 PM

Hi Stone,

 

Start here and work backwards through their sources. You should have plenty of data in no time. 



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#4 Charles.C

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Posted 14 May 2019 - 10:15 PM

I need to conduct a hazard analysis for a RTE product. We are interested in producing Kasha: whole groat buckwheat which has been roasted. Moving forward I would like to collect validated research on the time and temperature for killing pathogens (such as salmonella, E. coli) for a CCP. Would anyone have a good source for such studies I might be able to reference.

 

Thanks

 

Have a look through the attachment in this post -

 

https://www.ifsqn.co...eds/#entry67764


Kind Regards,

 

Charles.C


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#5 StoneMill

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Posted 15 May 2019 - 04:34 PM

Thank you all for your responses!!! 

 

The Food Scientist- So it has been roasted you said, how was it roasted? What was that time and temperature? Do you perform product testing? I worked at a nuts and seeds roasting company before, we sent many samples to a lab to help us do a validation study in the proper time and temperature with regards to log reduction of pathogens.

 

The temp is 250 C/482 F for approx. 5 minutes. Test results for the roasted buckwheat (kasha):

Aerobic Plate Count

CFU/g

30

FDA-BAM 3.01 8th Ed/CMMEF 7.61, 4th Ed.

Moisture

%

0.59

AOAC 950.46

Protein

%

16.4

Performed at Exova Portland

Total Coliform/E.coli (Petrifilm)

CFU/g

<10/<10

AOAC 991.14 17th Ed

Yeast/Mold (BAM)

CFU/g

<10 Y/ <10 M

FDA-BAM 18.02 8th Ed./CMMEF 20.4, 4th Ed.

 

FoodSafetyPlanet- Thank you. I'll check this out.

 

Charles. C- Thanks to you as well. This helps out.



#6 StoneMill

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Posted 15 May 2019 - 04:35 PM

I apologize....the copy/paste of the tests results above did not translate well.



#7 The Food Scientist

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Posted 15 May 2019 - 04:53 PM

Then I suggest send your product to a lab and have them use the same time and temperature and have them see the log reduction in the target organisms you want to kill. They will do a procedure that mimics the roasting process you have.


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


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#8 Charles.C

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Posted 15 May 2019 - 08:05 PM

Hi Stonemill,

 

I noted that no pathogen-related data was present in yr micro results.  Seems surprising.

 

As per my suggested attachment (and examples therein) there are 2 basic validation options -

 

(1) challenge test

(2) lethality measurement/calculation.

 

If done "analytically", (1) typically necessitates an external lab assistance.

(2) can be done (and often is) internally with an appropriate set-up and knowledge of target parameters such as D-value.

 

PS - assuming you routinely have a significant (ie measurable) level of the target pathogen in yr raw material, it is possible to (internally/externally) do a "crude" verification of yr lethality calculation by doing micro. analyses for the target pathogen on input/outputs.


Kind Regards,

 

Charles.C






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