BRC环境监测风险评估英文版

Risk of Pathogenic Contamination

1.Our facility is a dry environment. Water is not used in any part of our process including cleaning or processing.

Our products are dry. Our dry edible beans have a water activity of ≤ 0.87 (source:

.ca/agriculture/food-safety/at the food processor)

Water Activity needed for these micros to reproduce

Bacillus cereus 0.93

Clostridium botulinum 0.97

C. perfringens 0.95

Pathogenic E. coli 0.95

Salmonella spp. 0.95

Source: Cereal foods World 26:345-349, page 83, Beuchat, L.R.

2.Microbiological hazards are not inherent in the product or the environment. It is possible, however, for external

pathogens (such as E Coli, Salmonella, etc.) to become attached to beans at the farm or, in some cases, at these facilities.

Time and Temperature needed to kill these pathogens:

Temp Time Where Source

Bacillus cereus 203°F 2 minutes Internal Thermal Inactivation, Ashtown Research, Dublin (2005)

Clostridium botulinum 180°F 10 minutes Internal Colorado State Univ. Botulism Fact Sheet

C. perfringens 212°F > 1.9 minutes Internal Thermal Inactivation, Ashtown Research, Dublin (2005)

Pathogenic E. coli 194°F > 90 seconds Internal Internal Journal of food Protection, April 2008*

Salmonella spp. 165°F <10 seconds Internal Science of Cooking, Important Temperatures

*M. L. BARI, Y. INATSU, S. ISOBE, and S. KAWAMOTO (2008) Hot Water Treatments To Inactivate Escherichia coli O157:H7 and Salmonella in Mung Bean Seeds. Journal of Food Protection: April 2008, Vol. 71, No. 4, pp. 830-

834.

The University of Nebraska, Lancaster County Extension Education, states that to properly cook beans, the beans are to come to a boil (212°F) and then be simmered (defined by several publications as 185°F plus) for 1.5-2.0 hours. Such cooking will inactivate all the above-mentioned pathogens. Since all beans cleaned/sorted/packaged at this facility will be cooked after they leave these facilities, pathogens are not a concern.

Risk of Spoilage Organisms in Beans

1.Spoilage Organisms of potential concern for dry edible beans are molds. Molds require a combination of product

moisture, environmental relative humidity and environmental temperature to form.

2.Mold growth occurs on beans stored at 70o F when the relative humidity is greater than 75% (which equates to

about 16% product moisture). (M. A. UEBERSAX and C. L. BEDFORD: Navy Bean Processing: Effects of Storage and Soaking methods on Quality of Canned Beans, Michigan State University Agricultural Experiment Station East Lansing, December 1980)

3. At our facility, the average moisture of beans received in a normal year is 15%. The average moisture of beans

shipped from our facility is about 12.5%.

4.The table below shows the average temperature and relative humidity in North Dakota for months normally

associated with storing dry edible beans and what the equilibrium moisture content for edible beans would be under these conditions. Note: The equilibrium moisture content is the moisture content at which the material is neither gaining nor losing moisture.

(Table from K.J. HELLEVANG, Grain Moisture Content Effects and Management, NDSU Extension Service, March 1995)

Based on the above data, mold will not form in our dry beans under normal conditions. Our beans average 15% moisture. The average temperature, relative humidity and moisture content of beans during the normal storage period will not support the formation of molds.