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Vegetable soup recalled because of botulism potential

post #1 of 6
Thread Starter 

Mary’s Home Canning of Lancaster, PA, produced the vegetable soup, which is sold in glass jars with plain black and white labels that do not include any traceability  or expiration codes, according to the recall notice on the Food and Drug Administration’s website.

 

 

http://www.foodsafetynews.com/2016/04/vegetable-soup-recalled-because-of-botulism-potential/#.Vxi7LuQUWUk

post #2 of 6
"lab tests on a sample of the soup showed high pH levels, indicating inadequate time and temperature during its production."
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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?
post #3 of 6
Thread Starter 

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...

post #4 of 6
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.
post #5 of 6
Quote:
Originally Posted by atomicsmoke View Post

"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?

 

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.

post #6 of 6
Quote:
Originally Posted by DaveOmak View Post
 

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

 

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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