Blast Chiller Standard & Procedure

[Sudhakar Alagappan]

Dear Team,

Can anyone share the standard & procedure of Blast chilling target time and temperature.

Do all foods must reach the critical limit 8 Degree c within 90 minutes or depends upon the consistency of different foods the time varies( for Examples like Soup, curry sauce, mutton or chicken gravy, roasted whole chicken) but all In Shallow containers only.

Regards,

A.Sudhakar

[RIZVI, NIDA]

Dear Sudhakar,

 

You have to decide on the thickness of the food and/or on the container to make sure it reaches the required temperature within 90 minutes in the blast chillers, alternatively you may choose ice bath for cooling food from 60° to 20°C within max. 2 hours and from 20° to 5°C within max. 4 hours time. but to note the faster it cools the safer is the method.

 

The word “Within” will do the purpose, that it shouldn’t necessary be exactly 90minutes or 2 hours or 4 hours ..

 

 

 

Regards,

 

 

Nida Rizvi

COMPLEX FOOD SAFETY OFFICER

 

T +971 04 399 8888    M +971 55 9668 076    F +971 04 316 5212

E nida....@starwoodhotels.com

GROSVENOR HOUSE, A LUXURY COLLECTION HOTEL
LE ROYAL MERIDIEN BEACH RESORT + SPA
DUBAI • UNITED ARAB EMIRATES

 

al sufouh road, p o box 118500,

dubai, united arab emirates

www.luxurycollection.com/grosvenorhouse

www.lemeridien.com/royaldubai

Join our social scene for the latest offers and news: Grosvenor House Dubai | Le Royal Meridien Beach Resort + Spa

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[Sundeep Nair]

Sudhakar

 

It completely depends upon the quantity and type of food for blast chilling. The important thing is to validate the time and temperature required by your operational activity. For eg: in flight kitchens, large quantity of cooked food/prepared food gets blast chilled to reach a target temperature 8 or 5 Degrees (as per their requirement) within 90/120 minutes (again as per validation).

 

I think most important here is to validate your blast chilling step.

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Sundeep.R 

[Loraine Hughes]

 Dear All,
 
Not to forget that although the time-temperature advisory below is considered standard in many food production units one can make a decision based on risk.
 
A low risk product can be cooled at a lower rate whereas a higher risk item (rice, joints of meat, etc) need this as a CCP.
 
However, having said all of the above, Dr. Pete Snyder has previously raised the very valid point of blast chilling time-temp 'requirements' not being validated. I have no idea if this has moved on....
 
Best Wishes,
 
Loraine
 

 
 
 

---

Subject: RE: {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure
Date: Tue, 10 Dec 2013 08:35:38 +0000
From: NIDA....@starwoodhotels.com
To: sudhakarmic...@gmail.com
CC: foodsaf...@googlegroups.com

[Sudhakar Food Hygienist]

A new Blast chiller, i hope the standard target time and temp is to be chilled with in 90 mins to below 8 degree C for all the foods OR we can't Expect here we kept curry sauce, Mutton curry, chicken roasted but we don't receive below 8 after 90 mins while keeping in the temperatures are curry sauce = 90 C, Mutton curry = 74 C, Chicken roasted whole = 85 C. yes only in shallow containers we kept but we got little ice harded foods (-3 C) at the corners of the on the foods in shallow the containers but center we got the temp is after 90 mins we got chicken roast - 17 C, Mutton curry - 16 C & curry sauce - 20 C that machine supplier set the temp to minus 40 C

Whats the Solution?

[Sundeep Nair]

Sudhakar

 

Do you want your food to be blast chilled or blast freezed??? As looking into the temperature that you have attained, its not chilling, its freezing. Your equipment set at temperature of -40 degrees C, means your food will get freezed and core temperature will reach -18 to -22 degrees C.

--

Sundeep.R 

[Bobby Krishna]

I guess this is for retail food service operation. All I can see is a huge amount of energy wasted. 

What is the purpose of this process?

What hazard are you trying to prevent?

I recommend reading the food code one good time, especially the rationale behind cooling.

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

Like to make your food safe?

Visit www.foodsafe.ae

[Peter Snyder]

Loraine and food safety group,

Loraine and all,
Let me provide some science for blast chilling. The target organism is
Clostridium perfringens which begins to grow at 125F during cooling and
stops growing at 55F. It is a spore so it survives the cooking process
and becomes a hazard if it is allowed to grow during cooling. Another
characteristic of this organism is that it is the fastest growing of the
pathogens. It grows fastest at 108F and at that temperature, doubles
every 8 minutes. If food is held above 125F, technically, it is safe.
Codes require 130F or higher for precaution. Of course, salmonella,
listeria and other vegetative pathogens will grow below 55F. However,
they cannot survive the cooking/pasteurization process, so they are not
an illness risk. Also, there is no reason to use a freezer rather than
a refrigerator for chilling because ice forms in cooling below 32F. Ice
absorbs energy and slows down the cooling rate to the rate of a 40 F
refrigerator.

The only special thing about a blast chiller over a refrigerator is that
the chiller has a big fan. This fan raises the air flow from 50
ft/minute in a standard refrigerator to 1000 ft/minute in a blast
chiller. The blast chiller cools a covered 2 inch pan of food from 125F
to 55F in 6 hours. This time and temperature is permitted by the USDA
and is safe. At 50 ft/minute a standard refrigerator can cool a 1 inch
of food from 125F to 55F in 6 hours. Going faster than 6 hours has no
safety advantage

An ordinary refrigerator can be turned into a blast chiller with the
addition of a big fan to blow cold air across the pan.

In summary, when we talk about cooling, the target organism is
Clostridium perfringens. It survives cooking and grows between 125F and
55F during the cooling time. It grows especially fast at 108F. This is
faster than any other pathogenic organism. If you want to safely cool
foods more than 1 inch thick, a blast chiller is the only way to go.

Pete Snyder

Loraine Hughes wrote:
> Dear All,
>
> Not to forget that although the time-temperature advisory below is
> considered standard in many food production units one can make a
> decision based on risk.
>
> A low risk product can be cooled at a lower rate whereas a higher risk
> item (rice, joints of meat, etc) need this as a CCP.
>
> However, having said all of the above, Dr. Pete Snyder has previously
> raised the very valid point of blast chilling time-temp 'requirements'
> not being validated. I have no idea if this has moved on....
>
> Best Wishes,
>
> Loraine
>
>
>
>
>

> ------------------------------------------------------------------------

> Subject: RE: {Dubai's Food Safety Clinic} Blast Chiller Standard &
> Procedure
> Date: Tue, 10 Dec 2013 08:35:38 +0000
> From: NIDA....@starwoodhotels.com
> To: sudhakarmic...@gmail.com
> CC: foodsaf...@googlegroups.com
>
> Dear Sudhakar,
>
> You have to decide on the thickness of the food and/or on the

> container to make sure it reaches the required temperature *within*90
> minutes *in the blast chillers*, alternatively you may choose *ice
> bath* for cooling food from *60**°**to 20**°**C **within max.**2 hours
> and from 20**°**to 5**°**C **within max.**4 hours time*. but to note

> the faster it cools the safer is the method.
>
> The word “Within” will do the purpose, that it shouldn’t necessary be
> exactly 90minutes or 2 hours or 4 hours ..
>
> Regards,
>
> Nida Rizvi
>

> *COMPLEX FOOD SAFETY OFFICER *
>
> *T*+971 04 399 8888 *M*+971 55 9668 076 *F*+971 04 316 5212
>
> *E*nida....@starwoodhotels.com

>
>
> GROSVENOR HOUSE, A LUXURY COLLECTION HOTEL
> LE ROYAL MERIDIEN BEACH RESORT + SPA
> DUBAI • UNITED ARAB EMIRATES
>
> al sufouh road, p o box 118500,
>
> dubai, united arab emirates
>
> www.luxurycollection.com/grosvenorhouse

> <http://www.luxurycollection.com/grosvenorhouse>
>
> www.lemeridien.com/royaldubai <http://www.lemeridien.com/royaldubai>

>
> Join our social scene for the latest offers and news: Grosvenor House

> Dubai <http://www.grosvenorhouse-dubai.com/socialmedia> | Le Royal

> Meridien Beach Resort + Spa

> <http://www.leroyalmeridien-dubai.com/socialmedia>
>
> QPH*Save a tree...... Please don't print this e-mail unless you really
> need to*
>
> *From:*foodsaf...@googlegroups.com
> [mailto:foodsaf...@googlegroups.com] *On Behalf Of *Sudhakar
> Alagappan
> *Sent:* Tuesday, December 10, 2013 11:36 AM
> *To:* foodsaf...@googlegroups.com
> *Subject:* {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

>
> Dear Team,
>
> Can anyone share the standard & procedure of Blast chilling target
> time and temperature.
>
> Do all foods must reach the critical limit 8 Degree c within 90
> minutes or depends upon the consistency of different foods the time
> varies( for Examples like Soup, curry sauce, mutton or chicken gravy,
> roasted whole chicken) but all In Shallow containers only.
>
> Regards,
>
> A.Sudhakar
>
> --
> Opinions expressed in this group by members are all personal unless it
> is not stated so. Requirements and Regulations from Dubai Municipality
> will be presented as a memo.
>
> For information about food safety requirements in Dubai, visit

> www.foodsafe.ae <http://www.foodsafe.ae>

> ---
> You received this message because you are subscribed to the Google
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> To unsubscribe from this group and stop receiving emails from it, send
> an email to foodsafetydub...@googlegroups.com

> <mailto:foodsafetydub...@googlegroups.com>.

> To post to this group, send email to foodsaf...@googlegroups.com

> <mailto:foodsaf...@googlegroups.com>.

> For more options, visit https://groups.google.com/groups/opt_out.
>
>
> This electronic message transmission contains information from the
> Company that may be proprietary, confidential and/or privileged. The
> information is intended only for the use of the individual(s) or
> entity named above. If you are not the intended recipient, be aware
> that any disclosure, copying or distribution or use of the contents of
> this information is prohibited. If you have received this electronic
> transmission in error, please notify the sender immediately by
> replying to the address listed in the "From:" field.
> --
> Opinions expressed in this group by members are all personal unless it
> is not stated so. Requirements and Regulations from Dubai Municipality
> will be presented as a memo.
>
> For information about food safety requirements in Dubai, visit
> www.foodsafe.ae
> ---
> You received this message because you are subscribed to the Google
> Groups "Dubai's Food Safety Clinic" group.
> To unsubscribe from this group and stop receiving emails from it, send
> an email to foodsafetydub...@googlegroups.com.
> To post to this group, send email to foodsaf...@googlegroups.com.
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[RIZVI, NIDA]

Dear Dr. Pete Snyder,

 

Having said that:An ordinary refrigerator can be turned into a blast chiller with the

addition of a big fan to blow cold air across the pan

 

Can we turn a ordinary refrigerator into a blast chiller so it can perform both fuctions?

Like if there is a constraint of space in the kitchen or budget constraint, can we just allow to incoorporate a big fan in the chiller and use it when require? Can chiller be modified to do both chill storage and cooling of food?

 

 

Regards,

 

Nida Rizvi

COMPLEX FOOD SAFETY OFFICER    

GROSVENOR HOUSE, A LUXURY COLLECTION HOTEL
LE ROYAL MERIDIEN BEACH RESORT + SPA 

 

---

From: Peter Snyder [mailto:osn...@hi-tm.com]
Sent: Thu 12-Dec-13 8:47 AM
To: Loraine Hughes; RIZVI, NIDA; Sudhakar Alagappan
Cc: Food Safety Dubai Group
Subject: Re: {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

[Bobby Krishna]

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

Like to make your food safe?

Visit www.foodsafe.ae

On Dec 12, 2013, at 10:00 AM, Sudhakar Food Hygienist <sudhakarmic...@gmail.com> wrote:

Good Morning Team,

Dear Dr. Pete Snyder,

But all the standards are saying fast cooling process in Blast chiller within 90 minutes to achieve the standard temp 5 degree C or critical limit 8 degree C.

But Nida there is a procedure Hot foods directly not to be kept inside the refrigerator !

SO CAN ANYONE SHARE THE OPERATING PROCEDURE AND SOP FOR THE COOLING THE COOKED FOODS IN BLAST CHILLER WITHIN 90 MINS.

regards,

A.Sudhakar

On Thu, Dec 12, 2013 at 7:47 AM, Peter Snyder <osn...@hi-tm.com> wrote:

Loraine and food safety group,

Loraine and all,
Let me provide some science for blast chilling.  The target organism is Clostridium perfringens which begins to grow at 125F during cooling and stops growing at 55F.  It is a spore so it survives the cooking process and becomes a hazard if it is allowed to grow during cooling.   Another characteristic of this organism is that it is the fastest growing of the pathogens.  It grows fastest at 108F and at that temperature, doubles every 8 minutes. If food is held above 125F, technically, it is safe.  Codes require 130F or higher for precaution.  Of course, salmonella, listeria and other vegetative pathogens will grow below 55F. However, they cannot survive the cooking/pasteurization process, so they are not an illness risk.  Also, there is no reason to use a freezer rather than a refrigerator for chilling because ice forms in cooling below 32F.  Ice absorbs energy and slows down the cooling rate to the rate of a 40 F refrigerator.

The only special thing about a blast chiller over a refrigerator is that the chiller has a big fan.  This fan raises the air flow from 50 ft/minute in a standard refrigerator to 1000 ft/minute in a blast chiller.  The blast chiller cools a covered 2 inch pan of food from 125F to 55F in 6 hours.  This time and temperature is permitted by the USDA and is safe.  At 50 ft/minute a standard refrigerator can cool a 1 inch of food from 125F to 55F in 6 hours.  Going  faster  than 6 hours has no safety advantage

An ordinary refrigerator can be turned into a blast chiller with the addition of a big fan to blow cold air across the pan.

In summary, when we talk about cooling, the target organism is Clostridium perfringens.  It survives cooking and grows between 125F and 55F during the cooling time.  It grows especially fast at 108F.  This is faster than any other pathogenic organism.   If you want to safely cool foods more than 1 inch thick, a blast chiller is the only way to go.

Pete Snyder

Loraine Hughes wrote:

 Dear All,

Not to forget that although the time-temperature advisory below is considered standard in many food production units one can make a decision based on risk.

A low risk product can be cooled at a lower rate whereas a higher risk item (rice, joints of meat, etc) need this as a CCP.

However, having said all of the above, Dr. Pete Snyder has previously raised the very valid point of blast chilling time-temp 'requirements' not being validated. I have no idea if this has moved on....

Best Wishes,

Loraine

------------------------------------------------------------------------

Subject: RE: {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure
Date: Tue, 10 Dec 2013 08:35:38 +0000
From: NIDA....@starwoodhotels.com

To: sudhakarmicrobiologist@gmail.com
CC: foodsafetydubai@googlegroups.com

Dear Sudhakar,

You have to decide on the thickness of the food and/or on the container to make sure it reaches the required temperature *within*90 minutes *in the blast chillers*, alternatively you may choose *ice bath* for cooling food from *60**°**to 20**°**C **within max.**2 hours and from 20**°**to 5**°**C **within max.**4 hours time*. but to note the faster it cools the safer is the method.

The word “Within” will do the purpose, that it shouldn’t necessary be exactly 90minutes or 2 hours or 4 hours ..

Regards,

Nida Rizvi

*COMPLEX FOOD SAFETY OFFICER *

*T*+971 04 399 8888 *M*+971 55 9668 076 *F*+971 04 316 5212

*E*nida.rizvi@starwoodhotels.com

GROSVENOR HOUSE, A LUXURY COLLECTION HOTEL
LE ROYAL MERIDIEN BEACH RESORT + SPA
DUBAI • UNITED ARAB EMIRATES

al sufouh road, p o box 118500,

dubai, united arab emirates

www.luxurycollection.com/grosvenorhouse <http://www.luxurycollection.com/grosvenorhouse>

www.lemeridien.com/royaldubai <http://www.lemeridien.com/royaldubai>

Join our social scene for the latest offers and news: Grosvenor House Dubai <http://www.grosvenorhouse-dubai.com/socialmedia> | Le Royal Meridien Beach Resort + Spa <http://www.leroyalmeridien-dubai.com/socialmedia>

QPH*Save a tree...... Please don't print this e-mail unless you really need to*

*From:*foodsafetydubai@googlegroups.com [mailto:foodsafetydubai@googlegroups.com] *On Behalf Of *Sudhakar Alagappan

*Sent:* Tuesday, December 10, 2013 11:36 AM

*To:* foodsafetydubai@googlegroups.com

*Subject:* {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

Dear Team,

Can anyone share the standard & procedure of Blast chilling target time and temperature.

Do all foods must reach the critical limit 8 Degree c within 90 minutes or depends upon the consistency of different foods the time varies( for Examples like Soup, curry sauce, mutton or chicken gravy, roasted whole chicken) but all In Shallow containers only.

Regards,

A.Sudhakar

--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.

For information about food safety requirements in Dubai, visit www.foodsafe.ae <http://www.foodsafe.ae>

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[Sudhakar Food Hygienist]

[Bobby Krishna Thulasi]

Sudhakar,

I am not sure about the ‘standard’ you are referring to.

The Food Code in Dubai doesn’t state so.

 

Getting from 60 C to 20 C in less than 2 hours is the key to ensure that pathogens do not grow. You don’t have to expect any growth when the food drops from 80 C to up until around 55 C.

·         Below 50,C until  35 is the preferred temperature for Cl. Perfringens and then they slow down.

·         Bacillus Cereus can grow below 40C, but they slow down when the food is around 20 C.  This allows you to take a longer time from 20 to 5 C.

Understanding the pathogen that you are targeting for a particular process is the key to designing your equipment.

 

Dubai Food Code – Page 37 has a clear explanation and I am not sure where the 90 minutes thing came from unless you are looking at the codex guide ( which is not a standard).

 

Regards

 

Bobby Krishna T M                                                                        

Principal Food Studies and Surveys Officer

Food Control Department

Dubai Municipality 

Mobile   :           + 971 554041340                                 Office:              +971 4 2064293

                                                           

 

Have you downloaded Dubai's New Food Code yet?

Download now from http://www.foodsafe.ae

 

 

             

 

 

Join us for the 9th Dubai international food Safety Conference and Exhibition

 9-11 November, 2013 

 

                                                  

                                                                                                                                                           

 

 

 

 

 

Expo 2020

To: sudhakarmic...@gmail.com
CC: foodsaf...@googlegroups.com

Dear Sudhakar,

You have to decide on the thickness of the food and/or on the container to make sure it reaches the required temperature *within*90 minutes *in the blast chillers*, alternatively you may choose *ice bath* for cooling food from *60**°**to 20**°**C **within max.**2 hours and from 20**°**to 5**°**C **within max.**4 hours time*. but to note the faster it cools the safer is the method.

The word “Within” will do the purpose, that it shouldn’t necessary be exactly 90minutes or 2 hours or 4 hours ..

Regards,

Nida Rizvi

*COMPLEX FOOD SAFETY OFFICER *

*T*+971 04 399 8888 *M*+971 55 9668 076 *F*+971 04 316 5212

*E*nida....@starwoodhotels.com

GROSVENOR HOUSE, A LUXURY COLLECTION HOTEL
LE ROYAL MERIDIEN BEACH RESORT + SPA
DUBAI • UNITED ARAB EMIRATES

al sufouh road, p o box 118500,

dubai, united arab emirates

www.luxurycollection.com/grosvenorhouse <http://www.luxurycollection.com/grosvenorhouse>

www.lemeridien.com/royaldubai <http://www.lemeridien.com/royaldubai>

Join our social scene for the latest offers and news: Grosvenor House Dubai <http://www.grosvenorhouse-dubai.com/socialmedia> | Le Royal Meridien Beach Resort + Spa <http://www.leroyalmeridien-dubai.com/socialmedia>

QPH*Save a tree...... Please don't print this e-mail unless you really need to*

*From:*foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] *On Behalf Of *Sudhakar Alagappan

*Sent:* Tuesday, December 10, 2013 11:36 AM

*To:* foodsaf...@googlegroups.com

*Subject:* {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

Dear Team,

Can anyone share the standard & procedure of Blast chilling target time and temperature.

Do all foods must reach the critical limit 8 Degree c within 90 minutes or depends upon the consistency of different foods the time varies( for Examples like Soup, curry sauce, mutton or chicken gravy, roasted whole chicken) but all In Shallow containers only.

Regards,

A.Sudhakar

--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.

For information about food safety requirements in Dubai, visit www.foodsafe.ae <http://www.foodsafe.ae>

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This electronic message transmission contains information from the Company that may be proprietary, confidential and/or privileged. The information is intended only for the use of the individual(s) or entity named above. If you are not the intended recipient, be aware that any disclosure, copying or distribution or use of the contents of this information is prohibited. If you have received this electronic transmission in error, please notify the sender immediately by replying to the address listed in the "From:" field.
--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.

For information about food safety requirements in Dubai, visit www.foodsafe.ae
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[Chandra Shekar]

Dear Bobby,

 

I 100% agree with your view on “ where the 90 minutes standard came”. Many times , Questions raised in the training that if cooling can be done in 6 hours, why do we have to follow the standard of 90 minutes while cooling by blast chiller. I have also seen during the supplier audits that 90 minutes cooling is set as critical limit and which means that the food will be discarded if temperature not reached to below 5⁰C in 90 minutes.

 

With best regards

chandra

 

From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of Bobby Krishna Thulasi
Sent: 12 December 2013 10:22
To: Sudhakar Food Hygienist; Peter Snyder; Loraine Hughes
Cc: Food safety
Subject: RE: {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

 

Sudhakar,

I am not sure about the standard you are referring to.

The Food Code in Dubai doesnt state so.

 

Getting from 60 C to 20 C in less than 2 hours is the key to ensure that pathogens do not grow. You dont have to expect any growth when the food drops from 80 C to up until around 55 C.

You have to decide on the thickness of the food and/or on the container to make sure it reaches the required temperature *within*90 minutes *in the blast chillers*, alternatively you may choose *ice bath* for cooling food from *60****to 20****C **within max.**2 hours and from 20****to 5****C **within max.**4 hours time*. but to note the faster it cools the safer is the method.

The word Within will do the purpose, that it shouldnt necessary be exactly 90minutes or 2 hours or 4 hours ..

Regards,

Nida Rizvi

[Richard Sprenger]

Dear Colleagues

As far as I am aware the 90 minute  rule first appeared in the UK department of Health Guidelines for cook chill and cook freeze foods in 1980, amended in 1989. 

Like many regulations and guidelines at the time they were probably not based on science. They were however, designed to ensure a shelf life of five days for the chilled food stored at 3C

Pete have you any research that would suggest the speed of chilling effects the shelf life of chilled food?

Regards

Richard

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[RIZVI, NIDA]

Hi All,

 

May be this 90 minutes thing, first came from the blast chiller manufacturer who could have a promotional say that this machine can cool the food in 90 minutes time. And then it has been taken as a guideline to achieve faster cooling as in codex….:S

 

 

 

 

 

 

Nida Rizvi

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[Bobby Krishna]

Richard,

The shelf life is linked to Listeria Monocytogenes in foods that are not reheated to a sufficient temperature before consumption, right?

Bobby krishna

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[Bobby Krishna]

Nida,

Blast chillers cannot operate in split steps and it is energy saving to use a continuous process. 

I think that requirement was more to encourage businesses to use blast chillers.

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

Like to make your food safe?

Visit www.foodsafe.ae

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Join us for the 9th Dubai international food Safety Conference and Exhibition

9-11 November, 2013

 

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[Loraine Hughes]

I'm probably speaking out of turn here. I recall discussing this topic with Pete a while ago hence my earlier comments.
 
There are a number of studies/resources on Pete's site that indicate that the speed of blast chilling does not really impact the microbiological quality and shelf life of product. Having said that food matrices are complex and extrapolation across a wide range of products was not directly possible.
 
I look forward to Pete's overview and update since our discussion.
 
Loraine

 

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Subject: Re: {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

From: rspr...@highfield.co.uk
Date: Thu, 12 Dec 2013 07:08:03 +0000
To: Chandra...@ichdfc.ae
CC: BKTH...@dm.gov.ae; foodsaf...@googlegroups.com; sudhakarmic...@gmail.com; loraine...@live.co.uk; osn...@hi-tm.com

[Loraine Hughes]

Apologies...
 
Bobby - there seems to be an issue with the emails coming in from the group. I am receiving them out of order and in duplicate.
 
Not sure if this is the case for everyone.
 
BR,
 
Loraine
 

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From: loraine...@live.co.uk
To: rspr...@highfield.co.uk; chandra...@ichdfc.ae
CC: bkth...@dm.gov.ae; foodsaf...@googlegroups.com; sudhakarmic...@gmail.com; osn...@hi-tm.com

Subject: RE: {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

Date: Thu, 12 Dec 2013 07:51:33 +0000

[Richard Sprenger]

Hi Bobby

 

Yes from a safety point of view. I was just wondering whether there were any spoilage bacteria that may result in a reduced shelf life because of a longer chilling process.

 

I have first hand experience of slow freezing and thawing of raw poultry resulting in premature spoilage/reduced shelf-life (Appreciate we are dealing with different microorganisms) Hence thawing large birds in refrigerators is not without problems

 

Regards

 

Richard

[Bobby Krishna Thulasi]

Richard

The microbiological profile would be really interesting. Mesophiles would dominate during the cooling process, but they will slow down as temperature hits 10 C.

Psychorphiles dominate in chilled foods and thus there will be a significant change in the type of bacteria that would eventually cause spoilage.

 

The nature of the food will decide the generation time and in the case of products with short shelf life, the effect is going to be negligible.

 

Regards

 

Bobby Krishna T M                                                                        

Principal Food Studies and Surveys Officer

Food Control Department

Dubai Municipality 

Mobile   :           + 971 554041340                                 Office:              +971 4 2064293

                                                           

 

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2020

[Jhanvi K]

Here I do agree with Richard,

We are considering blast freezing/chilling process to increase shelf life of the product also. whether it is cooked or raw products.

I had an experience in a  Flight catering uses the cook chill process, where  blast chill the food within 90 minutes, meal portioning with 15 minutes without allowing the food to rise above 10 deg c, and shelf life given for a longer period for RTE. The food was reheated and served in the flight.

Raw sea food and meat industry, use the same practice- where the product is blast freeze  with in less than 24 hours, to attain the -18deg c as core temp, which is sold as frozen product. Then only it is kept in -18 -20 deg c freezer.   In this regard, we are controlling the growth of over all micro flora/chemicals/enzymatic activity, to maintain quality and safety. The products are given 1-2 years shelf life as per the country's law.

Slow chilling/ freezing is not a practice in these industries, then longer shelf life is not possible.

In this regard, Are we considering only pathogens or the overall factors which affect the Qualify and safety of food?

Correct me if i am wrong,

Regards,

Ganga

[Loraine Hughes]

 For info: A recall possibly related to this thread

Village Park Meats Ltd recalls batches of its vacuum packed, cooked, sliced meats due to inadequate controlling factors to prevent growth of Clostridium botulinum
 

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Date: Thu, 12 Dec 2013 12:58:13 +0400

Subject: Re: {Dubai's Food Safety Clinic} Blast Chiller Standard & Procedure

From: sre...@gmail.com
To: rspr...@highfield.co.uk
CC: bobbyk...@gmail.com; foodsaf...@googlegroups.com