Hello,
Clostridium perfringens and b. cereus are the two organisms of concern for products we manufacture, vegetable & meat soups and some grain based items. These products are hot filled creating modified/anaerobic environment in the package.
My question is that our lab takes 4 days to provide results for clostridium, i think similar timeline for bacillus. they don't have a rapid method. My company isn't very happy to hold the product for 4 days until lab results are received. I tried predictive modelling programs but most of them are for cooked cured/uncured meat (whole muscle i believe). I am unsure if I can use the database for meat to determine safety of soup samples so I can speed the product release? I am unable to find model for soup for clostridium perfringens.
I am wondering how you deal with these situations where product needs to be held for a long time but company insists that they have deadlines?
Kay