Appendix F: Processed cheese microbiological stability chart for non-refrigerated products
Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.
The following chart provides recommended pH and moisture content combinations for non-refrigerated products to prevent the growth of spore-forming bacteria after heat treatment. Moisture content and pH have an inverse relationship within a narrow range. For higher moisture contents lower pH's are recommended and vice-versa.
If the product does not fall within the ranges given, validate the safety of the product.
- Tanaka N, Traisman E, Plantinga P, Finn L, Flom W, Meske L, Guggisberg J. 1986. Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads. J Food Prot 49:526–31.
Report a problem or mistake on this page
- Date modified: