How do you know if your ingredient is Pathogen Sensitive?

Hi All,

 

Firstly I want to thank for all the information that has been posted in the forums, it was very helpful & informative.  And I also want to thank the contributors who answers my questions and queries.

 

My question now is how you will know that your specific raw material is a Pathogen Sensitive Ingredient.

 

Hopefully someone can help me gain.  thank you in advance.

 

Established research, guidance..

 

Do you have a specific ingredient you are wondering about?

It's all about the type of pathogen. For example. Salmonella is found more in dry environments while listeria is found more in wet environments.

 

As for food, the US uses the acronym FAT TOM to explain what conditions most bacteria grow best in.

 

F Food There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible. A Acidity Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. T Time Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T Temperature Food-borne pathogens grow best in temperatures between 41 to 135 °F (5 to 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 to 104 °F (21 to 40 °C).^[3] O Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as Clostridium botulinum, the source of botulism, are anaerobic. M Moisture Water is essential for the growth of foodborne pathogens, water activity (a_w) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a_w between 0.95 and 1.0. FDA regulations for canned foods require a_w of 0.85 or below.

It depends on what this ingredient is? The components (fat, protein...etc), water activity...etc