Just want to add some of my thoughts, I would go for lactobacillus count
for the cheese and bacillus cerous count for the dough. The chance of
clostridium in the dough is small, since, there will be quite a bit of carbon
dioxide in the dought which should kill off the Clostridium. The chance of
Listeria and Salmonella in cheese is small, especially when melted.
Staphylococcus, shigella and Yersinia are also unlikely to surrive in these
temp, and they don't form spore, right?!
Dear Netters,
I would appreciate your advice. Something, we presume, pathogenic is in
the pizza. We don't know what that is. The pizza is heat treated at 220
degree C for 12 mins. We want to eliminate the possibility of pathogen in
the cheese and the dough. So what bug and else should we look for?
For the time being, assume that it is something wrong in the dough or in
the cheese. Secondly assume that the pizza did receive a treatment of
220 degree for 12 mins, and is served in a hygiene way, and we don't
question above points. Am I correct to say that there will only be spore
and toxin, (i.e. no live bugs) in the pizza? If yes, what kind of spore from
the cheese and/or dough can surrive the high temp. conditions (I know
that the centre of the pizza will obviously be less than 220 degree). What
should the dough and/ cheese be test for?
Any advice will be appreciated.
Many thanks,
Christopher
