Reheating temperature (82deg C vs 75deg C)

A few countries across the world mandate a reheating temperature of 82deg Celsius and a few countries mandate 75deg Celsius. Could any one share what are the difference in terms of microbial population when it is cooked upto 82deg Celsius? Or killing of what organism is inhibited at 75deg Celsius? Or is there a whole other explanation to the 5degree deviation?

Would appreciate attachments/ links to validate the answers.

Thanks and have a nice one!

A few countries across the world mandate a reheating temperature of 82deg Celsius and a few countries mandate 75deg Celsius. Could any one share what are the difference in terms of microbial population when it is cooked upto 82deg Celsius? Or killing of what organism is inhibited at 75deg Celsius? Or is there a whole other explanation to the 5degree deviation?

 

Would appreciate attachments/ links to validate the answers.

 

Thanks and have a nice one!

Hi Iswarya,

Personally, I have never encountered 82degC but yr general question is multi-faceted.

The chosen temperature (T1) (and often time [t]) ideally results from a study of the temperature/time pair required to achieve a  lethality (L1) sufficient  to reduce the specific target's (T2)  population level (L2) by a designated amount (xLog, xD) in a given food matrix (M) or category thereof..

A variety of T1/t pairs are possible as illustrated in tables below for a lethality to achieve 6Log reduction / targets L.monocytogenes and C.botulinum / matrix chilled foods.

lethalities.png   534.51KB   2 downloads