Time/Temp for killing pathogens?

Hi all,

Out of curiosity do most companies do their own validation study on time/temp needed to kill pathogens or is there a guideline of some sort they follow?

We are an herbal extract company - the closest category of foods for us is “spice” I believe. I am having a hard time trying to find guidelines of what time/temp is needed to heat treat our product.

I believe the guidelines state steam treatment is best (on raw agricultural products before drying). I found some useful information on aW and how it affects pathogens, but not a treatment method.

Interested in hearing what other companies do and if we should validate it ourselves.

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It is acceptable to use peer reviewed data

You need to identify which pathogens you are trying to control, their unique responses to the type of “kill step” you are proposing/using and apply sufficient control, e.g. temperature to achieve the desired control

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Before you can determine the time and temperature for pasteurization. You must first know the kinds of microbes you are dealing with and study them in other to pick the appropriate time and Temp that will destroy the microbes but will retain the nutrients of your product