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Hot fill and hold Micro Requirements

thermal processing microbiology micro testing beverage

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#1 scaime

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Posted 09 June 2020 - 01:01 PM

Good Morning all you microbiologists out there.

 

I have a hot fill-and-hold beverage with a pH of 3.9.

Primary ingredients 60% water, 40% oil and less than 3% of dairy and other trace.

 

Recommended micro to test for?



#2 kfromNE

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Posted 10 June 2020 - 12:27 PM

How high is your cook temperature. This will make a difference. I attached an article about thermal processing for foods with a pH of 4.1 to 4.6. This might help. 

Attached Files



#3 Charles.C

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Posted 10 June 2020 - 01:30 PM

How high is your cook temperature. This will make a difference. I attached an article about thermal processing for foods with a pH of 4.1 to 4.6. This might help. 

 

Hi kfromNE,

 

Not my area but there seem to be a variety of hot-fill processes for pasteurization.

 

Typical Beverages (is it?)  seem to run at ca 90degC area but based on precisely what maths is elusive, eg -

 

Attached File  Hot-Fill-Processing-of-beverages.pdf   1.58MB   8 downloads

 

As to the micro question, presumably APC plates should incubate clean for starters.??

 

PS - as per composition of OP, dairy would seem to be <<<<3%

 

@ scaime - what is the reason for yr query ?


Kind Regards,

 

Charles.C






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