Bacillus cereus in pasteurized crab

From: Ted Brillantes (tedb@jmbinter.com)
Date: Wed Jun 23 2004 - 22:36:23 PDT

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    Dear List,

     

    I am reviewing HACCP for pasteurized canned crab.

     

    Could somebody tell me why USFDA picked up C. botulinum tye E and
    nonprot. B and F as the target microorganism for pasteurization instead
    of Bacillus cereus which seems to be more heat resistant ? (FDA Hazards
    and Control Guidance, Chap. 17: Pathogen Survival Through
    Pasteurization).

     

    Does anybody have information on B. cereus : D value, z value, etc?

     

    Thank you very much.

     

    Best regards,

     

    Ted Brillantes

    Quality Assurance Manager

    JMB International Ltd

    69 Soi Prasartsook, Yenarkard Rd

    Chongnonsee, Yannawa, Bangkok 10120

    Tel. (02) 249-1909, 249-1951, 249-1955, 671-0157 to 8

    Fax (02) 711-9341

     

     

     

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