Vegetable soup recalled because of botulism potential

Discussion in 'Food Safety' started by daveomak, Apr 21, 2016.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    "lab tests on a sample of the soup showed high pH levels, indicating inadequate time and temperature during its production."
    ---
    How is the pH an indicator of the processing temperature/time? If it was heat processed at 250F is safe regardless of pH, isn't it?
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Maybe, historical date from processed products, showed a certain pH level when properly processed....   

    Maybe, inadequate temperature and time showed other pH values...  

    I'm surprised there are no traceability codes or expiration dates on their products...
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Give the product an "artisan" sounding name (must include home) and label, sell in farmer's markets and the consumer will throw any dilligence out the window.
     
  5. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    I suspect that is mostly journalistic misinterpretation of what was in the FDA report as the sentence really does not make sense. Inadequate time for what? It does look as if the batch in question didn't reach the correct temperature though when it was being canned. Maybe it would have been more accurate to say something like "it did not reach the required temperature for a sufficient period of time".

    I am not sure where the pH comes into it either in that contect. Maybe the FDA have found that a high pH is an indication of certain types of spoilage bacterial growth (?) however I suspect what was really meant was that the soup was not made sufficiently acid to begin with to help inhibit botulinum growth.
     
  6. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    So am I Dave ! In the UK every batch we make for sale needs to be batch numbered and documented and all the ingredients traceable back to source. Maybe that is different in the USA - but I would doubt it.
     

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