Fwd: Pancetta

[Jim Kendall]

Begin forwarded message:

From: James EKendall <jeke...@me.com>
Date: April 23, 2012 8:30:48 AM CDT
To: James EKendall <jimke...@sbcglobal.net>
Subject: Fwd: Pancetta

Sent from my iPad

Begin forwarded message:

From: James EKendall <jeke...@me.com>
Date: April 23, 2012 8:26:30 AM CDT
To: food <Foodsa...@googlegroups.com>
Subject: Pancetta

As a producer of Pancetta----using trichina free bellies----I was wondering if a 6 log reduction on salmonella would allow me to use bellies that have not been certified as trichina free? Thanks for any help in this matter.     JK

Sent from my iPad

[Jim Kendall]

[Pete Snyder]

Jim,

Since trichina is easier to inactivate than salmonella, if you have
process validation studies that show a 6 log salmonella reduction, that
would also give adequate trichina reduction.

Pete Snyder

Jim Kendall wrote:
>
>
> Sent from my iPad
>
> Begin forwarded message:
>

>> *From:* James EKendall <jeke...@me.com <mailto:jeke...@me.com>>
>> *Date:* April 23, 2012 8:30:48 AM CDT
>> *To:* James EKendall <jimke...@sbcglobal.net
>> <mailto:jimke...@sbcglobal.net>>
>> *Subject:* *Fwd: Pancetta*

>>
>>
>>
>> Sent from my iPad
>>
>> Begin forwarded message:
>>

>>> *From:* James EKendall <jeke...@me.com <mailto:jeke...@me.com>>
>>> *Date:* April 23, 2012 8:26:30 AM CDT
>>> *To:* food <Foodsa...@googlegroups.com
>>> <mailto:Foodsa...@googlegroups.com>>
>>> *Subject:* *Pancetta*

>>>
>>> As a producer of Pancetta----using trichina free bellies----I was
>>> wondering if a 6 log reduction on salmonella would allow me to use
>>> bellies that have not been certified as trichina free? Thanks for
>>> any help in this matter. JK
>>>
>>> Sent from my iPad

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--
O Peter Snyder, PhD
Hospitality Institute of Technology and Management
670 Transfer Rd, St Paul Mn 55114
Tel 651-646-7077
email: osn...@hi-tm.com

[Carl Custer]

Pete is correct (Ain't he always) but it also depends on what kind of
treatment.
If it's a surface treatment for salmonellae, it won't hit any
inter-muscular Trichinella cysts.
If it's heat, just refer to the table in 9 CFR 318.10(c)(1).
If it's a curing treatment, that's tougher. Folks used to use the
coppa or capocollo treatments for pancetta: 9 CFR318.10(c)(3)(ii &
iii)
The heat treatment in appendix A is nice because it also inactivates
much more than salmonellae and trichinae.

Sent from my T41 ThinkPad in Spring, Texas