Hi,
I have loaded some hygiene codes for groundnuts in the blackboard. I'm not sure whether it is needed. I just load it for incase and for your information. Hope that it helps in some ways.
Feel free to take a look.
Thanks,
Vanessa
Friday, May 09, 2008
Thursday, May 01, 2008
In the shelling plant
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.
The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.
In the peanut butter plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.
Another machine rubs the peanuts gently between rubber belts to remove the outer skin ~ this is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.
Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.
How It's Made. Retrieved April 27, 2008 from peanutbutterlovers.com Website: http://www.peanutbutterlovers.com/howmade/index.html
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.
The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.
In the peanut butter plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.
Another machine rubs the peanuts gently between rubber belts to remove the outer skin ~ this is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.
Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.
How It's Made. Retrieved April 27, 2008 from peanutbutterlovers.com Website: http://www.peanutbutterlovers.com/howmade/index.html
Microbial information on peanut butter
M. R. S. Clavero, R. E. Brackett, L. R. Beuchat* and M. P. Doyle
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia, 30223-1797, USA
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-45F4K7F-2H&_user=10&_coverDate=02%2F29%2F2000&_alid=732971454&_rdoc=1&_fmt=high&_orig=search&_cdi=6800&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=40823d43355224806d8b3ad028c381ab
Abstract
Outgrowth of Clostridium botulinum spores followed by toxin production in peanut spread at Aw0·98, 0·96, 0·94 and 0·92 stored at 30°C under anaerobic or aerobic conditions for 0, 3, 7 and 16 weeks or 0, 1, 9 and 16 weeks, respectively, was investigated. Botulinal toxin was not detected in peanut spreads stored under anaerobic conditions for 16 weeks.
Peanut spreads at Aw0·98 and two of three samples at Aw0·96 stored aerobically became toxic after 9 and 16 weeks, respectively. Clostridium botulinum in peanut spread at Aw0·98 and 0·96 grew to populations of 106and 105cfu g−1, respectively, within 16 weeks. Lactic acid bacteria grew within 3 days in peanut spread at Aw0·98 and 0·96 stored under aerobic or anaerobic conditions. Regardless of Aw, populations of aerobic and anaerobic micro-organisms decreased in peanut spread stored under anaerobic conditions. Only slight decreases occurred in samples stored under aerobic conditions.
The pH of inoculated and uninoculated peanut spread at Aw0·98 and 0·96 increased from 4·8 to 7·0 within 16 weeks and was attributed to growth of Penicillium andMucor spp. Similarly, redox potential (Eh) of peanut spread stored under anaerobic conditions for 3 weeks, decreased as the Awwas increased. Significantly lower Eh values in peanut spread samples at Aw0·98 or 0·96 stored under aerobic conditions occurred within 1 week and/or 9 weeks compared to peanut spread at Aw0·92 or 0·94.
Peanut spreads were judged inedible due to growth of lactic acid bacteria and molds which resulted in ‘off’ aromas before toxicity developed, thus greatly minimizing the likelihood of consumption.
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia, 30223-1797, USA
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WFP-45F4K7F-2H&_user=10&_coverDate=02%2F29%2F2000&_alid=732971454&_rdoc=1&_fmt=high&_orig=search&_cdi=6800&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=40823d43355224806d8b3ad028c381ab
Abstract
Outgrowth of Clostridium botulinum spores followed by toxin production in peanut spread at Aw0·98, 0·96, 0·94 and 0·92 stored at 30°C under anaerobic or aerobic conditions for 0, 3, 7 and 16 weeks or 0, 1, 9 and 16 weeks, respectively, was investigated. Botulinal toxin was not detected in peanut spreads stored under anaerobic conditions for 16 weeks.
Peanut spreads at Aw0·98 and two of three samples at Aw0·96 stored aerobically became toxic after 9 and 16 weeks, respectively. Clostridium botulinum in peanut spread at Aw0·98 and 0·96 grew to populations of 106and 105cfu g−1, respectively, within 16 weeks. Lactic acid bacteria grew within 3 days in peanut spread at Aw0·98 and 0·96 stored under aerobic or anaerobic conditions. Regardless of Aw, populations of aerobic and anaerobic micro-organisms decreased in peanut spread stored under anaerobic conditions. Only slight decreases occurred in samples stored under aerobic conditions.
The pH of inoculated and uninoculated peanut spread at Aw0·98 and 0·96 increased from 4·8 to 7·0 within 16 weeks and was attributed to growth of Penicillium andMucor spp. Similarly, redox potential (Eh) of peanut spread stored under anaerobic conditions for 3 weeks, decreased as the Awwas increased. Significantly lower Eh values in peanut spread samples at Aw0·98 or 0·96 stored under aerobic conditions occurred within 1 week and/or 9 weeks compared to peanut spread at Aw0·92 or 0·94.
Peanut spreads were judged inedible due to growth of lactic acid bacteria and molds which resulted in ‘off’ aromas before toxicity developed, thus greatly minimizing the likelihood of consumption.
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