Christopher CHAN, CMD wrote:
>> 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
What symptoms suggest a biological pathogen in pizza? Is it possibly
chemcial?
Also I wonder re. CO2 "killing off" clostridia. Spores would be
resistant and high CO2 would seem to serve an anerobic environment.
