Accession Number : ADA173788
Title : Workshop on the Destruction of Bacterial Spores Held in Brussels, Belgium on May 1-3, 1985.
Descriptive Note : Final rept.,
Corporate Author : AGRICULTURAL AND FOOD RESEARCH COUNCIL BRISTOL (UNITED KINGDOM) BRISTOL LAB
Personal Author(s) : Roberts, Terry A
Report Date : 03 May 1985
Pagination or Media Count : 22
Abstract : The bacteriological stability and safety of heat processed foods is based upon concepts developed some 50 years ago. Some workers believe that heat processes are much greater than necessary to achieve an adequate safety margin with a consequent loss of organoleptic and nutritional qualities. It is recommended that heat resistance data be obtained on spores of mesophiles and thermophiles in foods representative of the range of products currently marketed and under development. Control of heat processing has improved (e.g. via computers), The sensing of temperature inside food packs during processing remains difficult and merits further investigation. This should be linked to pack/can design, and to changes in viscosity of the product. Food stability and safety after heat processing is the consequence of several factors acting in combination. There is a need to understand more fully the consequences on heat processing of different initial spore numbers, product pH, levels of preservatives/food additives, storage temperature. It is recommended that the 12-D concept be re-evaluated, with a view to developing a concept of probability of spoilage, or probability of hazard, after heat treatment, which takes into account all factors known to affect resistance spore outgrowth.
Descriptors : *BACTERIA , *SPORES , *FOOD , *FOOD PROCESSING , TEMPERATURE , STABILITY , HAZARDS , PROBABILITY , HEAT TREATMENT , SAFETY , PACKAGING , FOOD PRESERVATION , PH FACTOR , THERMAL RESISTANCE , SPOIL , STERILIZATION , FOOD ADDITIVES , NUTRIENT ANALYSIS
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE