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Food Safety Issues/HACCP of Canning Corned Beef

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Expert: Carol Schlitt - 6/1/2006


Question
What are the steps or process of canning corned beef industrially? The heat/temperature when cooking the beef/when canning (Botulinium Cook).

i would also like to know what are the pH and Aw of the canned corned beef.

thank you!

Answer
Hi Jo,

For a generic HACCP plan for canning corned beef, see this website: http://www.nzfsa.govt.nz/animalproducts/meat/meatman/haccp/meat/haccp_v2_appx-3....

While this was set up for New Zealand, it is quite impressive and I believe will answer many of your questions on how to commercially can corned beef.

Canned corned beef has a pH of 6.4.  The water activity (Aw) is 0.972-0.979  (source: http://food.oregonstate.edu/water/aw.html)

I hope this helps.  Let me know if I can be of further assistance.

Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension  

Food Safety Issues

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Volunteer

Carol Schlitt

Expertise

I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience

I am a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a certified HACCP manager, a food safety instructor for the Illinois Department of Public Health and a 3rd party food safety and OSHA auditor of restaurants.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, St. Louis Culinary Society.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

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