NFS 476 Lecture Notes - Hazard Analysis And Critical Control Points, Foodservice, Bacterial Growth
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During the heat treatment one microorganism survived the process. D121 = 1.2 minute and z = 11°C for the microorganism. The maximum initial count of the microorganism in the food is assumed to be 35,000/g, and the largest container to be used is 1250g. A process is desired that will assure that spoilage occurs in less than one container per 22,000. Answer the questions using the chart below:
a). Is this process safe? Why or why not?
b). What is the additional treatment time you need to subject the product to get the target reduction? Use a mathematical equation for answer.
c). What is the total microbial reduction the above process will provide? Use a mathematical equation for answer.
Temperatures at selected points in the process are as follows:
Process | Time (sec) | Temperature (°C) |
Heating | 0.5 | 91 |
Heating | 1.3 | 98 |
Heating | 3.4 | 114 |
Heating | 5.3 | 122 |
Heating | 6.5 | 125 |
Holding | 7.3 | 127 |
Holding | 12.3 | 127 |
Cooling | 12.9 | 114 |
Cooling | 14.1 | 101 |
Cooling | 16.2 | 93 |