Can anyone share the FDA reference that pathogen microbes kill at above 100 degree celcius?
Dear All,
Hope you are doing well!
Can anyone share the FDA reference that pathogen micobes kill at above 100 degree celcius?
Which pathogens are you concerned about?
Something like this? (Scroll down for the tables with kill time/temp for many known pathogens):
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.
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