Hi Ted,
In ICMSF (1996) Micro-organisms in Food 5: Characteristics of Microbial
Pathogens pp24-27 B cereus is described as being an aerobic, facultative
anaerobic, as you say.
It goes on to provide this data in the temperature range 85-129.4*C
Medium
pH
Temp *C
D (min)
Z (*C)
0.25 M phosphate
7.0
85
33.8
9.7
0.25 M phosphate
7.0
85
106.0
13.9
0.25 M phosphate
7.0
85
34.4
6.9
0.06 M phosphate
7.0
95
2.6
10.0
0.06 M phosphate
7.0
95
21.7
10.1
Infant formula (milk based)
6.3
95
2.7
8.1
Infant formula (milk based)
6.3
95
15.3
8.7
Water
-
95
36
8.3
Water
-
95
36
6.7
Milk
-
95
1.8
9.4
0.067 M phosphate buffer
7.0
115.6
0.13-11.3
7.9-9.9
0.067 M phosphate buffer
7.0
121.1
0.03-2.35
7.9-9.9
0.067 M phosphate buffer
7.0
126.7
0.3
7.9
0.067 M phosphate buffer
7.0
129.4
0.24
7.9
Distilled water
-
100
5.5
9.7
Distilled water
-
115
0.13
9.7
No further Z values given
Hope this helps.
Richard
Seafood Audit International
-----Original Message-----
From: Ted Brillantes [mailto:tedb@jmbinter.com]
Sent: Thursday, June 24, 2004 8:42 AM
To: richardchivers@btconnect.com; HACCP mailing list (HACCP mailing list)
Subject: RE: Bacillus cereus in pasteurized crab
Hi Richard,
Thank you for your reply. Yes, I did see this site but the D values are too
wide, for example 21-137 minutes at 90 C.
I also found the attached reference, but it also shows a very wide range --
D85 at 33.8 106 min.
By the way, the attached also shows that it can grow at anaerobic
conditions.
Any info on z value?
Best regards,
Ted
-----Original Message-----
From: Richard Chivers [mailto:richardchivers@btconnect.com]
Sent: 24 June, 2004 2:09 PM
To: Ted Brillantes; HACCP mailing list (HACCP mailing list)
Subject: RE: Bacillus cereus in pasteurized crab
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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