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Growth of spoilage bacilli From November 2016

Latest report – growth of spoilage bacilli


Most long–life pasteurised chilled foods are pasteurised for a process of 90°C/10 mins (or equivalent) to ensure safety with respect to the ‘target’ organism psychrotrophic C. botulinum. There is no guidance on the maximum shelf–life such a product may be given and there is limited guidance on other spoilage organisms or foodborne pathogens which may survive.


Recent research has evaluated the potential survival and outgrowth of a range of pyschrotrophic Bacillus species in foods following heat treatment. The report: Effect of heat process, pH, aw and storage temperature on the growth of spoilage bacilli (R&D411) is available on the project web page.


Contact:
Gail Betts
+44(0)1386 842071
gail.betts@campdenbri.co.uk

Linda Everis
+44(0)1386 842063
linda.everis@campdenbri.co.uk