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.

Peanut roasting

Dry roasting uses an oven temperature of around 430°C, and the temperature of the peanuts raised to around 160°C for 40 to 60 minutes.

However the actual temperature varies between the peanut's condition and the desired end characteristics. In some of the roasting conveyer oven, there are the uses of hot countercurrent hot air, whereby the air roast the peanut kernels individually giving an even roast.

The roasted peanut are then cooled and blanched. In the cooling process, it occurs in the cooling boxes or on the conveyer belt whereby air was used to blow over the peanuts immediately after the roasting it. This process is very important as so to stop the roasting process thus giving a uniform quality. The blanching method such dry, water, spin, air impact was used to remove the peanut's skin and also moulds, dust and other foreign material.

Dry blanching is more commonly used in peanut butter production.
This is because it removes the kernel hearts which would affect the peanut butter flavour.
In dry blanching, the peabuts are heated to around 138°C for 25 minutes, so to crack and loosen the skins. The heated peanuts are then cooled and passed through the brushes or ribbed rubber belting to rub off the skins. The hearts of the peanuts would be separated from the cotyledons (peanut halves) by screening.

Water blanching passes the peanuts on conveyors through stationary blades that slit the peanut
skins. Hot water sprayers would then be used to loosen the peanuts' skins and the oscillating canvas-covered pads on the knobbed conveyor belts would removed the skins as the peanuts passed through. Water blanching also requires the drying of the peanuts back to a moisture content of aound 6 to 12 percent.

Spin blanching uses steam to loosen the skins of the peanuts. Steaming is followed by
spinning the peanuts on revolving spindles as the peanuts move, single file, down a grooved conveyor. The spinning process would unwraps the peanut skins.

Air impact blanching uses a horizontal drum (cylinder) in which the peanuts are placed and
rotated. The inner surface of the drum has an abrasive surface that aids in the removal of the skins as the drum rotates. Inside the drum are air jets that blow the peanuts counter to the rotation of the drum creating air impact which loosens the skin. The combination of air impacts and the abrasive surface of the drum results in skin removal. Either batch or continuous air impact blanching can be conducted.

Taken from:
Jasper Guy Woodroof, Peanuts: Production, Processing, Products, 3rd Edition, Avi
Publishing Company, Westport, CT, 1983.
Peanut processing. Retrieved April 23, 2008 from epa.gov Website: http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s10-2b.pdf

flowchart edited

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I have edited the flowchart for bolognese sauce.
Feel free to see whether it is ok.

Thanks.

New post in bb

Hey,

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cookie recipe

Ingredients:

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Directions:

Cream the butter and both sugars.
Add eggs and vanilla; mix together with flour, oatmeal, salt,baking powder, and soda.
Add chocolate chips, Cadbury bar and nuts.
Roll into balls and place two inches apart on a cookie sheet..
Bake for 10 minutes at 375 degrees.
Yields 122 cookies.

References: Ampin. (2008). Famous Amos Secret Recipe Cookie. Retrieved April 11, 2008 from ampin.wordpress.com Website: http://ampin.wordpress.com/2006/10/15/famous-amos-secret-recipes-cookie/


Ingredients:

1/2 pound butter or margarine
1 cup brown sugar, light, packed
1 cup sugar
3 large eggs
3 cups biscuit baking mix (bisquick)
1 cup cornstarch
1/2 cup milk, skim, (non fat) powder
2 tablespoons coffee (powdered)
1 tablespoon cocoa powder (unsweetened)
1 tablespoon vanilla extract
12 ounces chocolate pieces (semi-sweet)
4 ounces pecans (chopped)

Directions:

With electric mixer, high speed, cream butter until light andfluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecan.
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1 inch apart on ungreased sheet.
Bake at 350 degrees for 14 minutes or until golden brown.

References: Metro.isp Inc & Sean Wenzel. (2007). Famous Amos Chocolate Chip Cookies. Retrieved April 11, 2008 from recipeland.com Website: http://www.recipeland.com/recipe/44748/

Ingredients:

· 1 cup white sugar
· 1 cup packed light brown sugar
· 1 cup butter
· 1 cup vegetable oil
· 1 egg
· 1 tablespoon milk
· 4 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon cream of tartar
· 1 teaspoon baking soda
· 1 teaspoon vanilla extract
· 1/2 cup chopped walnuts 2 cups semisweet chocolate chips

Directions:

1. Thoroughly cream sugars, margarine, oil, egg, milk and vanilla.
2. Add dry ingredients, nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheets.
3. Bake at 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done.)

References: Allrecipes.com. (2008). Famous Amos Chocolate Chip Cookies. Retrieved April 11, 2008 from allrecipes.com Website: http://allrecipes.com/Recipe/Famous-Amos-Chocolate-Chip-Cookies/Detail.aspx

product recall

I found website which contain information about product recall procedures.
Can take a look. Hope it helps in the project...

Website:
http://www.fda.gov/ora/compliance_ref/rpm/pdf/ch7.pdf
http://www.nfsmi.org/Information/recallmanual.pdf

Import Control and Food Safety Guidelines
Website:
http://www.cfs.gov.hk/english/import/import_icfsg_08.html

About Avian Influenza (Bird Flu)

Avian Influenza (Bird Flu)

Avian Flu in Birds is Spreading in Asia and Other Countries

·Avian influenza - commonly called "bird flu" - is an infection caused by influenza viruses that occur naturally in birds.

·Wild birds can carry the viruses, but usually do not get sick from them. However, some domesticated birds, including chickens, ducks, and turkeys, can become infected, often fatally

·One strain of avian influenza, the H5N1 virus, is endemic in much of Asia and has spread into parts of Europe and Africa. Avian H5N1 infections have recently killed poultry and other birds in a number of countries.

·Strains of avian H5N1 influenza may infect various types of animals, including wild birds, pigs, and tigers.

·Symptoms in birds and other animals vary, but virulent strains can cause death within a few days.

References: Department of Health & Human Services, U.S. General Information. Retrieved April 1, 2008 from avianflu.gov Website: http://avianflu.gov/general/index.html


What is Bird Flu?

Bird flu is the common name for avian influenza. It is a disease of birds that is mostly found in wild birds. Sometimes bird flu can spread from wild birds to domestic poultry.

There are many strains or types of bird flu virus. Right now there is a type of bird flu virus – the H5N1 strain – that has made many birds and some people sick in other parts of the world.

Reference: Vermont Department of Health. (2005). Avian Influenza: Bird Flu Facts. Retrieved April 1, 2008 from healthvermont.gov Website: http://healthvermont.gov/prevent/flu/birdflu/birdflu.aspx