Would anyone be able to explain some details of pasteurisation units to me?
We are currently cooking protein products through a steam oven with the objective of achieving a core temp of 70°C for 2 minutes (as per BRC and Campden guidelines). We validate the process using temperature data loggers that monitor the core temperature of the product throughout cooking and chilling.
When we come to assess the data, we use a z value of 7.5°C, as this is what Campden says is necessary to achieve a 6 log reduction of Listeria Mono - someone please correct me if I am wrong here.
The software we use then calculates the pasteurisation units based on the the below criteria:
- Tmin = 60°C
- Tref = 70°C
- Z = 7.5°C
- tref, seconds = 60
Please can someone with more thermal processing knowledge and experience than me explain what pasteurisation units results we should be looking to achieve and if any of the above criteria/logic is flawed?
Apologies if i've not explained this very well, if you need more info then please do ask.
Thanks in advance,