Hi everyone. Please could you help me with the following query? If a starch product is cooked then goes through a filling and clipping process like a sausage but has preservatives to enable it to be stored at ambient temperature, must the post filling process be drop temperature controlled?
The usual reason for controlling cooling step is related to a potential hazard from spore-existing bacterial species which may survive the thermal treatment, eg Bacillus spp. So is this species or other analogous spore formers a significant hazard in yr product prior to heat treatment ?Go to the full post