Process Times Evaluations of African giant snails (Achachatina achatina) based proucts

Abstract

The thermal resistance of Clostridium Sporogenes (ATCC 19404) in African giant snail based formulated low acidity (pH 6.8) products comprising Snail in Brine (SIB) ,Snail in Sauce (SIS) and Snail in Egusi soup (SES) were investigated using Thermal Death Time (TDT) techniquue within lethal temperature range 104.4-121.1 0C.Established decimal reduction times (D-values) were used for canning thee products in 300/208 L/L round sanitary cans based on 5d-concepts with respect to the test microbe .The D-values(min) of canned African giant snail ranged from 5.4-0.88 min for snail in egusi and 5.6-0.84 min for snail in brine within 104.4-121.10C, the z-values ranged from 8.80C for 8.80C for SIB to 9.60C for SES products .The established thermal process schedules for temperatures 110,115, 120 and 121.10 C an at times of 4,2, 5.6,20.7, 76.7 min are recommended for commercial production of canned snails in brine, sauce and egusi soup, respectively.