Defrosting cooked pasta sauce in 8 degree C cold room

Hi everyone! What do u think about defrosting food (it will be reheated before serving) in a cold room set at 8 degree C? Any safety concern?

Thanks!🙏🏻
Annette

Hi everyone! What do u think about defrosting food (it will be reheated before serving) in a cold room set at 8 degree C? Any safety concern?

Thanks!
Annette

 

 

You would want the room to be at least under 5 C. The concern is even at 8 C, you're still in the "temperature danger zone" according the FDA. Barely but anything between 5 and 57C is considered this zone.

Thanks KfromlA for the quick reply! 🙇🏻‍♀️
I initially went for 4 degree C, but it took WAY TOO long to be defrosted to at least a pliable state. That’s why I want to try the 8 degree cold room, providing that the product will be reheated to at least 75 degree before serving. My concern is the heat stable toxins ... what is the risk level of toxin production by pathogens at 8 degree???😓😓.
Thank you!!🙏🏻🙏🏻

Thanks KfromlA for the quick reply! ‍♀
I initially went for 4 degree C, but it took WAY TOO long to be defrosted to at least a pliable state. That’s why I want to try the 8 degree cold room, providing that the product will be reheated to at least 75 degree before serving. My concern is the heat stable toxins ... what is the risk level of toxin production by pathogens at 8 degree???.
Thank you!!

 

It comes down to the product you are defrosting and the length of time that product is in the temperature zone of 5-57C. Are you defrosting then reheating right away?

The product is a cooked pasta sauce and I’m guessing that it may take around 4-5days to completely defrost several pallets in the 8 degree room, with palletization and air circulation optimized! The sauce will then be stored at 4 degree with 2 days shelf life before use.

The product is a cooked pasta sauce and I’m guessing that it may take around 4-5days to completely defrost several pallets in the 8 degree room, with palletization and air circulation optimized! The sauce will then be stored at 4 degree with 2 days shelf life before use.

 

In order to leave it in a 8 C room, you're going to need to do a validation study.

In UK, refrigerator's chilled section is legally accepted to vary up to max. 8degC and IIRC defrosting frozen products overnight is a routine Procedure.

 

If it takes 3-4 days I suggest you need to buy some industrial-size  fans and separate out the cartons to speed things up.

I thaw frozen meat raw material overnight, limit for food temp is 8 in our low risk section which included the pre-cooked meat. (We are UK based). 4-5 days does sound excessive, as Charles suggested I'd separate them if feasible.

Thank you very much! Great help here everyone!! 😊