Can anyone share the FDA reference that pathogen microbes kill at above 100 degree celcius?

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Can anyone share the FDA reference that pathogen microbes kill at above 100 degree celcius?

Started by SAEED AFZAL, Apr 15 2024 01:50 PM

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SAEED AFZAL

IFSQN Associate

5 Replies

15 April 2024 - 01:50 PM

Dear All,

Hope you are doing well!

Can anyone share the FDA reference that pathogen micobes kill at above 100 degree celcius?

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GMO

IFSQN Fellow

#2

15 April 2024 - 02:00 PM

Which pathogens are you concerned about?

SAEED AFZAL IFSQN Associate · Answer 2 · 2024-04-15T15:25:27+00:00

We are producing confectionery products and cooking temperature is above 100 does it kill food pathogen mirobes?

jfrey123 IFSQN Fellow · Answer 3 · 2024-04-15T16:09:23+00:00

Something like this? (Scroll down for the tables with kill time/temp for many known pathogens):

Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food - Appendix 3 (fda.gov)

G M IFSQN Principal · Answer 4 · 2024-04-15T19:11:24+00:00

100C Is going to inactivate most things, and in confections I'm expecting the water activity will probably prevent later growth.

Another one with some pathogen inactivation parameters. Table A-1.

https://www.fda.gov/.../80390/download

kingstudruler1 IFSQN Fellow · Answer 5 · 2024-04-15T21:27:14+00:00

100C is pretty high. However, water activity and product make up greatly effect some pathogens heat resistance. I wouldnt always trust a generic chart.

(For example, it can take more than 6 hours to obtain a 5-log reduction of Salmonella in milk chocolate at a temperature of 194 °F and more than 30 hours to achieve the same log reduction at 160 °F (Ref. 5).)

https://www.fda.gov/...ntaining-peanut

Salmonella spp. are bacteria that ordinarily are sensitive to heat and high acidity. This sensitivity is often the basis for food processing used to control the presence of the organism. For example, it takes only 3 seconds to achieve a 5-log reduction in Salmonella at 71 °C (equivalent to 160 °F) in fruit juices (Ref. 4).

While considered heat sensitive, Salmonella spp. can become heat resistant in dry food products such as powdered milk or in low water activity products like chocolate syrup and peanut butter (Refs. 5 and 6). The relationship of Salmonella heat resistance to water activity has been well-studied at water activities between 0.99 and 0.85. Generally, Salmonella becomes more heat resistant as the water activity of a food becomes lower (Refs. 7 and 8). For example, it takes less than 5 minutes to achieve a 5-log reduction of Salmonella at 140 °F in a food with a water activity of 0.99 (Ref. 9). However, it takes 50 minutes to achieve the same reduction of Salmonella at 140 °F in a food with a water activity of 0.85 (Ref. 10).

The influence of the food on the heat resistance of Salmonella is not limited to the effects of water activity. The composition of the food (such as fat content, protein content, and acidity) may also affect heat resistance. For example, it can take more than 6 hours to obtain a 5-log reduction of Salmonella in milk chocolate at a temperature of 194 °F and more than 30 hours to achieve the same log reduction at 160 °F (Ref. 5).

Can anyone share the FDA reference that pathogen microbes kill at above 100 degree celcius?

SAEED AFZAL

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GMO

SAEED AFZAL

jfrey123

G M

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