Re: microbiological hazard in clam sauce

From: layachi najib (layachi@eacce.org.ma)
Date: Wed Jun 25 2003 - 10:34:43 PDT

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Dear Giuseppe
To the best of my knowledge, your product has a big contamination risk : pH
is over 4.5, Aw is over 0.85, cooking is rather low ( for how many minutes
? ), storage temperature is rather high, storage duration is not short.
To lower risk, you should lower pH at below 4.5, and aseptically pack your
product in small quantities.
regards
najib layachi
food technologist and inspector

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