Hi Ted
Have you tried this for D values:
http://seafood.ucdavis.edu/haccp/compendium/Chapt10.htm#Growth
Perhaps USFDA chose C. bot as it is more common in a marine context than B.
cereus. Also of course it is aerobic which will have a bearing on its
development in can.
Richard Chivers
Seafood Audit International
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf
Of Ted Brillantes
Sent: 24 June 2004 06:36
To: HACCP mailing list (HACCP mailing list)
Subject: Bacillus cereus in pasteurized crab
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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