Jump to content

  • Quick Navigation
Photo

Clostridia Spores

Share this

  • You cannot start a new topic
  • Please log in to reply
No replies to this topic

Craig L.

    Grade - Active

  • IFSQN Associate
  • 23 posts
  • 6 thanks
2
Neutral

  • United States
    United States

Posted 30 August 2013 - 08:43 PM

Hello All,

 

I am currently on a task force to locate and remediate clostridia bifermentans somewhere in our process.

I have found this type in our incoming ingredients from time to time (dehulled, defatted, soybeans).

My question is regarding our wet-process, pasteurization step.

Specifically, what temperature and time would be sufficient to destroy spores?

I have proof a vegetative cell cannot survive our process, but the low tolerance level of <10cfu/g leads me to no spores can survive either.

Any data would be helpful.

 

Thanks,

 

CB

 





Share this


Also tagged with one or more of these keywords: pasteurization

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users