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Thermal processing: validation challenges CCFRA Conference Proceedings (2002) |
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Heat sterilisation of foods has to reduce the probability of survival of hazardous micro-organisms to very low levels - to assure product safety - whilst maintaining consistent product quality. Most commercial sterilisation processes are based on the exponential reduction in the numbers of viable spores of target micro-organisms over time at a given lethal temperature - as embodied in D and z value descriptions. Meanwhile, the process conditions for delivering the correct amount of heat to each spore is determined by physical factors - such as the transfer of heat to the pack from the heating medium and the penetration and distribution of heat in the food product. Control and risk management of processes are achieved through the use of a validated scheduled process, and, operationally, by training, instrumentation, control software and HACCP. This seminar, held at CCFRA during June 2002, addressed the technical opportunities and challenges facing thermal processing of foods. Both practical and theoretical developments were discussed from various perspectives - including research, manufacturing and regulatory. These proceedings contain a short summary of each presentation together with copies of many of the visual aids used. Specifically, the topics addressed include:
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