A bulletin for the Australian Food Industry September 1996
Contents: Salmonella: more unusual incidents | Ciguatera poisoning | Phthalates in foods | Ozone treatment of mineral water | Effective sanitation programs | Thermal processing of foods | Transfer of allergens in genetic manipulation of foods | National food hygiene standards
Thermal processing of foods
Jim Culhane, a member of Food Science Australia's Food Process Engineering program, has qualified as an Approved Cannery Person for the purpose of AQIS recognition of scheduled thermal process determination for low acid canned foods. Jim joins other staff members Brigitte Cox and Bob Steele in being able to provide this service for canners wishing to export low acid products.
Scientific thermal process determination is also necessary for manufacturers of the sous-vide category of food products. There is no legislation in Australia specifically directed at this category of foods although AQIS has published a Code of Hygienic Practice for Heat-treated Refrigerated Foods Packaged for Extended Shelf Life (AQIS 1992). This Code recommends processes with either Listeria monocytogenes or psychrotrophic Clostridium botulinum as the target organism depending on conditions of transport and storage of the final product. It provides a useful reference for manufacturers of these foods and the Division welcomes inquiries from manufacturers who need assistance in determining a safe thermal process for their products.
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au