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Need help understanding log reduction

Started by , May 20 2021 03:37 AM
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Hi, I need help to understand the log reduction and the steps how to conduct it.. in my case I am using frying method to control the microbes.. What I have done I started frying at 60 degree C. although it reduces the microbes but it has affect on the quality, until I reach the 135 to 170 degree C to reduce the microbes yet the quality is not affected. .. Please, I need help how to do the log reduction.. Thank you for the help in advance. Boging 

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Understanding CCP for Raw Meat Examples of short and long-term customer complaint reduction strategies Help with understanding SSOP form 9CFR416.12(a) Reduction of OPRP monitoring frequency Can I validate a 6 log reduction cook process that is less than 70°C for 2 minutes?
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What type of product? 

What is the end use? 

What is the storage method?

What is the target pathogen?

 

You should work with a process authority in your locality, preferably someone familiar with your department of health requirements. 

 

I have attached some literature which will get you started.

 

4 Thermal Destruction of Microorganisms.pdf   168.96KB   12 downloads

Destruction of Microorganisms.pdf   210.09KB   11 downloads

Thermal Death Time.pdf   698.28KB   12 downloads

Thermal Resistance of Microorgansims in Low Moisture Foods.pdf   1.47MB   10 downloads

 

 

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