Truffle sauce sterilization - F0 value

Are you introducing fresh or dried truffle to the olive oil?

Why have you ignored C bot?  That should be your main concern

 

Good morning everyone,
I would like to share with you a concern and receive opinions regarding the sterilization of sauces based on mushrooms, olive oil and flavored with fresh truffle.

 

They are packaged in tinplate, glass jars with a weight between 90g and 1kg. We do not make any corrections to the pH so it's greater than 4.6. Low acid food. The product will be exported to the united states.

 

In the HACCP study for this type of product we followed the bibliographic source that recommends more demanding levels of microbial reduction with regard to alterative microorganisms; for non-pathogenic mesophiles a reduction of 10-6.
(* Pflug, 1987, Endpoint of a preservation process, J. of Food Protection, Vol 50, 347-351) Endpoint of preservation process I.J.Pflug-pag.349.pdf

We chose C. Sporogenes (facultative anaerobic mesophiles) with a D-value between 0.75-2.03 (minutes) as the target organism of deterioration and set up a heat treatment with F0=9 minutes (D-value C. Sporogenes 1.5 x 6 reduction = 9'.

 

("From Brown KL (1991) Principles of heat preservation. In: Rees JAG and Bettison J (eds) Processing and Packaging of Heat Preserved Foods, pp. 15–49. New York: Van Nostrand Reinhold.) From Brown KL (1991).png

 

Would you be kind enough to comment on the work done?

Do you have other supporting documentation to set up the sterilization process?

Thanks a lot to everyone! :spoton:

 

 

 

 

 

 

Hi Lino,

Not my area of expertise but IIRC, USA will require yr process to be approved by the so-called "Competent Authorities". How that works in Italy no idea but such body will presumably define the basis of calculation.

Hi Scampi,

since C. Sporogenes is more heat resistant than C. botulinum the 6 log reduction of c.sporogenes is much more severe process than the 12 log reduction of C. botulinum. 12D vs 5-D Process Comparison.png   337.09KB   0 downloads

Thank a lot

Hi Charles,

as these are products with reduced acidity content (LACF) we have already started the process of FCE (Food Canning Establishment) and Process Filings (SID) registration.

Hi Charles,

as these are products with reduced acidity content (LACF) we have already started the process of FCE (Food Canning Establishment) and Process Filings (SID) registration.

Hi Lino,

There are a few previous USA-based threads here related to your topic.

From memory the "Competent Authorities" were often "sub-contracted" experts in Universities. I anticipate that their input/consultation typically answered yr query ( Practical F₀= f[ theory + equipment]?).

If "Sterilization" requirements are associated with the same kind of Geographical variations as "Pasteurization" then the reference micro. species may vary  Globally.

As noted/utilized in this compilation, yr chosen species is certainly one of those in use -

Heat Process Values.pdf   2.68MB   11 downloads

Hi Charles,

thanks a lot!

anyone else has experience how to determine the F0 parameter for LACF?