Hi sir charles,
Nope, (sorry for the word "kill" in my post). I mean our process probably wont eliminate C. botulinum but we can prevent it's spores to grow. so the thing is, our QA wanted me to do a research on validation of C. botulinum. I write down her instruction
-Validation for Clostridium Butolinum. Check F Value.
A. 31 mins. for FDA
B. 45 mins for XXX at 85C
Compare and Analyze.
will you help me this? I just dont understand.
Thks for data.
Ryan's Post 5 has well-covered a lot of the FDA's work/analysis on this topic.
To develop a thermal process, some typical required information includes items like (a) Packing style,notably whether ROP (eg canned) or not, (b) species (eg "XXX") to be pasteurized, (c) storage conditions, eg chilled/frozen, and shelf life.
A comment from 3rd link/Post5 illustrates the situation -
Refrigerated (not frozen), reduced oxygen packaged, pasteurized fishery products
Refrigerated, reduced oxygen packaged, pasteurized fishery products fall into two categories:
(1) those which are pasteurized in the final container; and
(2) those which are cooked in a kettle and then hot filled into the final container in a continuous, closed filling system (e.g., heat-and-fill soups, chowders, and sauces).
In both cases, ordinarily [it is necessary that] the heating process should be sufficient to destroy the spores of C. botulinum type E and non-proteolytic types B and F. [However] In neither case is it likely that the heating process will be sufficient to destroy the spores of C. botulinum type A and proteolytic types B and F. Therefore, strict refrigeration control (i.e., at or below 40°F (4.4°C)) should be maintained during storage and distribution to prevent growth and toxin formation by C. botulinum type A and proteolytic types B and F.
[ ] = "added"
The "FDA" F value of 31min (@85degC) noted in yr Post is maybe "borrowed" from the ROP Process/blue crabmeat example in 3rd link of Post 5 (Pg 252).
As Ryan noted you need a process expert to determine whether Literature reference values may be applicable or a separate validation study is required. An example of latter is attached.
Heat pasteurization Process for Dungeness Crabmeat.pdf 2.75MB
PS - Note that FDA (Pg 423 source document above) also provide a Generic seafood (Lethality/Temperature/Time) table which is more conservative than the 31min datum mentioned above,ie -
Inactivation (6D) Non-Proteolytic C.botulinum Type B.pdf 83.31KB
PPS - also see para. 4.2.1 in -
Edited by Charles.C, 08 July 2019 - 06:02 AM.