On Thu, 24 Jun 2004, Ted Brillantes wrote:
> 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).
***Hi Ted,
***C. botulinum type B (the most heat resistant form of nonproteolytic C.
botulinum) is an anaerobic sporeformer and thus is the target pathogen for
hermetically sealed foods. Bacillus cereus is an aerobe (needs oxygen
for growth).
***For further information refer to:
http://www.cfsan.fda.gov/~comm/haccp4x4.html (Appendix 4 in the Hazards
and Control Guide)
> Does anybody have information on B. cereus : D value, z value, etc?
***These two sites may provide you with additional information:
http://seafood.ucdavis.edu/haccp/compendium/Chapt10.htm - B. cereus
http://seafood.ucdavis.edu/haccp/compendium/Chapt05.htm - Pasteurization
Pam
======================================================================
Pamela Tom, Seafood Extension Program Manager
Web: http://seafood.ucdavis.edu - Seafood Network Information Center
Mailing Address: Food Science & Technology Dept.
University of California
One Shields Avenue
Davis, CA 95616-8598 USA
> 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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