#industry guidelines

[little-p-eng-engineering]

Little P.Eng. Engineering For CIPP Liner Design As Per ASTM F1216 Using Finite Element Method

In the realm of civil engineering, the rehabilitation of pipelines is a critical task that ensures the longevity and safety of underground infrastructure. One of the most innovative and efficient methods for pipeline rehabilitation is Cured-in-Place Pipe (CIPP) lining. This technique not only offers a less intrusive alternative to traditional pipeline repair but also significantly reduces the environmental impact and cost associated with excavation. Little P.Eng. Engineering, a pioneering firm in the engineering consultancy landscape, has taken strides in optimizing CIPP liner design to comply with ASTM F1216 standards through the application of the Finite Element Method (FEM).

Understanding ASTM F1216 and its Significance

ASTM F1216 is a standard that outlines the procedures for rehabilitating existing pipelines using the CIPP method. This standard is critical as it provides guidelines for the design, installation, and testing of CIPP liners, ensuring that rehabilitated pipelines meet specific safety and performance criteria. Compliance with ASTM F1216 is essential for any project involving CIPP lining, as it not only guarantees the structural integrity of the rehabilitated pipeline but also its longevity.

Little P.Eng. Engineering's Approach to CIPP Liner Design

Little P.Eng. Engineering has embraced the challenges of CIPP liner design by leveraging the Finite Element Method (FEM), a sophisticated computational technique that simulates how materials behave under various conditions. FEM allows engineers to model the complex interactions between the CIPP liner and the host pipe, taking into account factors such as material properties, external loads, and environmental conditions. By using FEM, Little P.Eng. Engineering can predict the performance of CIPP liners with high accuracy, ensuring that designs are not only compliant with ASTM F1216 but also optimized for durability and efficiency.

The Role of Finite Element Method in Ensuring Compliance and Optimization

The Finite Element Method plays a pivotal role in Little P.Eng. Engineering's design process by providing a detailed analysis of stress distribution, deformation, and potential failure points within the CIPP liner. This detailed analysis is crucial for two main reasons:

Compliance with ASTM F1216: FEM analysis helps ensure that the designed CIPP liner can withstand the intended service life under varying conditions, as stipulated by ASTM F1216. This includes assessing the liner's ability to handle internal pressures, ground movement, and other environmental factors without compromising its structural integrity.

Optimization of Design: Beyond compliance, FEM enables Little P.Eng. Engineering to optimize the thickness, material composition, and installation parameters of CIPP liners. This optimization not only reduces material costs but also minimizes the risk of over-engineering, ensuring that resources are used efficiently without sacrificing performance.

Case Studies and Success Stories

Conclusion

The innovative approach of Little P.Eng. Engineering to CIPP liner design, grounded in the rigorous application of the Finite Element Method and adherence to ASTM F1216 standards, represents a significant advancement in pipeline rehabilitation technology. This method not only ensures the structural integrity and longevity of CIPP liners but also exemplifies how engineering innovation can lead to more sustainable and cost-effective infrastructure solutions. As the demand for efficient and environmentally friendly rehabilitation methods grows, the work of Little P.Eng. Engineering in this field is set to become increasingly important, paving the way for future advancements in civil engineering practices.

Read More:

Innovating Pipeline Rehabilitation: Pipe CIPP Lining Engineering Design Services as per ASTM F1216

Pipeline Rehabilitation Engineering Design Services as per ASTM F1216 Using CIPP and PVC

Little P.Eng. Engineering For CIPP Liner Design As Per ASTM F1216 Using Finite Element Method

Revolutionizing Pipe Rehabilitation: Little P.Eng. Engineering's Mastery of CIPP Liner Design via Finite Element Method in Accordance with ASTM F1216

Tags:

Little P.Eng. Engineering

ASTM F1216

structural integrity

design optimization

engineering innovation

material properties

Finite Element Method

underground infrastructure

performance prediction

industry guidelines

CIPP liner design

material optimization

infrastructure longevity

safety criteria

environmental impact

maintenance cost reduction

pipeline rehabilitation

simulation techniques

performance criteria

durability assessment

compliance standards

computational modeling

non-invasive repair methods

failure point identification

sustainable solutions

installation parameters

stress distribution analysis

external loads

civil engineering practices

cost reduction

Engineering Services

•

Pipe Rehabilitation

Located in Calgary, Alberta; Vancouver, BC; Toronto, Ontario; Edmonton, Alberta; Houston Texas; Torrance, California; El Segundo, CA; Manhattan Beach, CA; Concord, CA; We offer our engineering consultancy services across Canada and United States. Meena Rezkallah.

[jisungshotfirst]

Crimes anon: 2 questions. Who's Woongi? And wanna do fictional payback crimes to HYBE with me for disrespecting Monsta X?

HEY CRIMES ANONNN🫶 sooo cha woongki is an idol who I first met as a member of TOO (later re-debuted as TO1 after contract issues with their companies) but then was removed from TO1 along with other members minsu and jerome, the three of whom were the most feminine of the group and helped the group get popular by covering gg songs and generally being very queer friendly... and they were replaced with more masculine members ... definitely just a coincidence there... not at all femmephobia... but anyway woongki has always had a solo following because of his personality and how queer friendly he is (and his following increased after joining boysplanet) but he's struggled to re-debut a lot (has just entered his third survival show) and struggled to get signed to a company that actually has his best interest. But he is extremely popular for an idol who hasn't been able to debut so lots of us are waiting for it to finally happen so he can finally get some stability 🫶 and here's hybe staff calling him a slur that means femme in an official document. Like hybe need to die anyway but it's truly just so disrespectful to call an individual that as a way to sum up their character. They call him slurs for having a feminine personality but then are like hmm 🤔 he is a super popular entertainment personality we could take notes🤔 and wakeone kicking him out of the group for being femme even tho he's the most popular member and FOR A REASON. He's So entertaining he is So talented, he has been able to stay relevant and get gigs without a company, he organised his own fanmeets without a company and sold them out .. he's respected by established idols as an equal in the industry.... he's just So So capable and has just been fucked over by homophobic/femmephobic companies left right and centre. So yeah I'm rly not cool with hybe throwing a slur at him like he couldn't take all of their jobs fr

Also YES let's murder them to avenge monsta x !!!

[hezigler]

The Lie That Made Food Conglomerates Rich (often the same conglomerates that own tobaco companies) ...And Is Slowly Poisoning Us

We live in an age of unmitigated greed.

[phantoids]

thinking up a list for the dsmp sona event prompts like. it's probably either gonna be a couple weeks or a month long event with each week focusing on a season and prompts to do with it. just gotta figure out timings for artists *and* writers

like the first prompt is gonna be reference, ofc, so people have character designs, descriptions and such.

then probably like admin/welcome. idk others probably will open up a google form and get some suggestions. but the last prompt is gonna be goodbye/final ending i expect some Angst or maybe smth hopeful. as a treat.

[birdpal]

it remains just so incredible to me that there are literally laws locked behind paywalls in the US

like the law is fully in effect and enforceable but you have to pay sometimes hundreds of dollars to even know what it is

[maxinemartinsdrill]

how tf did I not realise mackerel was no longer sustainably supplies to the UK...

j will now pine away like that pregnant woman with the lettuce in Rapunzel and I'll have to fucking sell my sister to some mackerel witch or some shit I actually can't do this....

[interpreterhongkong]

Ever wondered how a certified translation in Singapore works? This infographic breaks down the entire process—from understanding when you need a certified translation to the factors that influence its cost. Don't miss out on these key insights that can save you time and money!

[headspace-hotel]

Oh my god I'm sooooo mad right now

So. I have no business telling people not to collect wild plants/materials.

I do it all the time.

However.

The words "wildcrafted," and "foraged," even "sustainably harvested," are terrifying to see in an ad on Etsy or Instagram

There is a such thing as the honorable harvest where you ASK the plant if it is okay to take, with the intention of listening if the answer is NO. Robin Wall Kimmerer talked about this, She did not make it up, it is an ancient and basic guideline of treating the plants with respect.

Basically it is not wrong to use plants and other living things, even if this means taking their life. But you are not the main character. You have to reflect on your knowledge of the organism's life cycle and its role in the ecosystem, so you can know you are not damaging the ecosystem. You have to only take what you need and avoid depleting the population.

Mary Siisip Geniusz also talked about it in an enlightening way in her book Plants Have So Much to Give Us, All We Have To Do is Ask. She gave an example of a woman who was on an island and needed to use a medicinal herb to heal her injured leg or she would not survive the winter. In that situation she had to use up all of the plant that was on the island. This was permissible, even though it eliminated the local population, because she had to do it to save her life. But in return the woman had the responsibility to later return to the island and plant seeds of that plant.

And what makes me absolutely furious, is that there are a bunch of people online who have vaguely copied this philosophy of sustainability in a false and insulting way, saying "wildcrafted" or "foraged" materials to be all trendy and cool and in touch with nature, when it is actually just poaching.

If you are from a capitalistic culture the honorable harvest is very hard and unintuitive to learn to practice. I am not very good at it still. This is why it is suspicious if someone is confident that they can ethically and respectfully harvest wild materials with money involved.

So there's this lichen that is often called "reindeer moss." It looks like this:

It grows only a few millimeters a year.

This is "preserved" reindeer moss.

It is from Etsy, similar is also sold in many other online shops, many of which have the audacity to describe it as a "plant" for decorations and terrariums that needs no maintenance.

It is not maintenance-free, it is dead. It has been spray-painted a horrible shade of green. The people buying it clearly don't even know what it is. It is a popular crafting material for "fairy houses," whatever the hell those are. So is moss, also dead, spray-painted, and wild-harvested. Supposedly reindeer moss is harvested sustainably in Finland, where it is abundant, for the craft industry. However poaching of lichens and mosses is absolutely rampant.

It's even more upsetting because there's hardly any articles drawing attention to the problem. This one is from 1999. And the poaching is still going on.

There is a "moss" section on Etsy, and it is so upsetting

These mosses and lichens were collected from the wild. Most of the shops are in the Pacific Northwest or Appalachia, which are the major locations of moss and lichen poaching. There are some shops based in Appalachia selling "foraged" reindeer moss.

Reindeer moss may be abundant in Finland, but in Appalachia it should NOT be harvested to be sold on Etsy as craft supplies! Moss doesn't grow quickly. Big, healthy colonies like this took years to grow. Some of these shops have thousands of sales, all of bags and bags of moss and lichen, and thinking of how much moss and lichen that must be, I am filled with horror.

Clubmosses do not transplant well, and these ones have no roots. The buyers do not realize they have bought a dead plant because clubmoss stays green and pliable after it is dead.

This is especially awful because in Mary Siisip Geniusz's book she talked about clubmosses being poached so much for Christmas wreaths that they had almost disappeared from a lot of forests.

I don't even know if this is illegal if it's not a formally endangered species so I don't know if I can report them I'm just. really sad and angry

[pharmaconnections01]

Category of software hardware as per gamp guideline their validation.

Discover the essential insights into software and hardware categories according to GAMP (Good Automated Manufacturing Practice) guidelines, focusing on GAMP 5 in the pharmaceutical industry. Understand the critical validation processes to ensure compliance, enhance operational efficiency, and maintain quality control in pharmaceutical manufacturing. Explore comprehensive strategies for validating automated systems, ensuring they meet regulatory standards and deliver consistent, reliable results.

[whats-in-a-sentence]

The book is not about environmental control – about detailed technologies for preventing or eliminating pollution, including important initiatives in 'green chemistry',¹ or about standards and laws that set guidelines and limits on levels of contaminants.

¹ Green chemistry is an important branch of chemistry and engineering that considers design of industrial chemical processes in the context of their environmental impacts. As such, it includes subjects like the use of benign materials in production, minimizing energy consumption, finding uses for by-products, and integrating processes, often in a cyclical manner. The goal of green chemistry is to carry out industrial activities in a way that reduces, even eliminates, adverse impacts of production on the environment.

"Environmental Chemistry: A Global Perspective", 4e - Gary W. VanLoon & Stephen J. Duffy

[klubwork]

Navigating The MSME Loan Government Scheme: A Comprehensive Guide

Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in the economic growth and development of countries around the world. In recognition of their importance, governments have introduced various schemes to support these enterprises, including the MSME loan government scheme. This comprehensive guide aims to help business owners understand the intricacies of this scheme, including eligibility criteria, application processes, and available subsidies.

Understanding the MSME Loan Government Scheme

The MSME loan government scheme is designed to provide financial support to small and medium enterprises. This support comes in various forms, including loans, grants, and subsidies for MSMEs. These initiatives help businesses overcome financial hurdles, expand operations, and achieve sustainable growth.

Key components of the MSME loan government scheme

1. MSME business loan eligibility

To qualify for an MSME loan, businesses must meet specific criteria. These include the size of the business, annual turnover, and the nature of the enterprise. Understanding the MSME business loan eligibility criteria is essential for applicants to ensure their application stands a good chance of approval. Typically, businesses must be registered under the MSME category and adhere to the defined limits for investment in plant and machinery or equipment.

2. Unsecured business loan for MSME

One of the significant advantages of the MSME loan government scheme is the provision for unsecured business loans. Unlike traditional loans that require collateral, unsecured business loans for MSMEs provide access to capital without the need to pledge assets. This is particularly beneficial for small businesses that may not have significant assets to offer as collateral.

3. MSME subsidies and grants

The government offers various subsidies and grants to MSMEs to reduce the financial burden and encourage business growth. These MSME subsidies can cover aspects such as technology upgrades, quality improvement, and market development. Applying for an MSME grant can provide businesses with the necessary funds to innovate and compete in the market.

4. Govt scheme for small scale industry

There are numerous government schemes tailored specifically for small scale industries. These schemes provide a mix of financial support, training, and advisory services to help small businesses thrive. By taking advantage of a govt scheme for small scale industry, business owners can access resources that might otherwise be out of reach.

5. MSME loan process

The MSME loan process involves several steps, from application to approval. Business owners need to prepare detailed documentation, including business plans, financial statements, and proof of business registration. Understanding the MSME loan process helps ensure that applications are complete and submitted correctly, increasing the likelihood of approval.

6. MSME guidelines for payment

MSME guidelines for payment are designed to ensure timely and fair transactions within the sector. These guidelines protect small businesses from delayed payments and ensure they have a steady cash flow to support operations. Adhering to these guidelines is crucial for maintaining financial health and building trust with partners and suppliers.

How to apply for an MSME loan government scheme

1. Prepare necessary documentation: Gather all required documents, such as business registration certificates, financial statements, and business plans. This preparation is essential for a smooth application process.

2. Choose the right scheme: Identify the most suitable MSME loan government scheme based on your business needs. Whether it's an unsecured business loan for MSME or a specific grant, choosing the right scheme can significantly impact your business's success.

3. Submit the application: Fill out the application form accurately and submit it along with the required documents. Ensure that all information is correct and complete to avoid delays.

4. Follow up: After submission, regularly follow up on the application status. This proactive approach can help address any issues promptly and keep the process moving.

Benefits of the MSME loan government scheme

1. Financial support: Access to necessary funds without the need for significant collateral, thanks to unsecured business loans for MSMEs.

2. Growth opportunities: Subsidies for MSMEs and grants enable businesses to invest in growth opportunities, such as technology upgrades and market expansion.

3. Enhanced competitiveness: Government schemes help small businesses improve their products and services, making them more competitive in the market.

4. Improved cash flow: MSME guidelines for payment ensure timely transactions, helping businesses maintain a healthy cash flow.

Conclusion

Navigating the MSME loan government scheme requires a thorough understanding of the eligibility criteria, application process, and available benefits. One noteworthy example is Klub, a platform that focuses on revenue-based financing, providing startups with growth capital without requiring equity.By leveraging these schemes, small and medium enterprises can access essential financial support, drive growth, and contribute significantly to the economy. Whether seeking an unsecured business loan for MSME or applying for an MSME grant, these government initiatives provide invaluable resources for business success.

[mattersuite]

AI Ethics Opinions: Bar Associations’ Guidance on AI Implementation

Unsure about AI in your law practice? Bar associations offer valuable guidance. Explore their ethical opinions on AI use cases to ensure responsible integration. Stay ahead of the curve and embrace ethical AI to empower your practice.

[ss-1990]

Achieving Excellence: Implementing Healthcare Standards in Practice

In the realm of healthcare, adherence to healthcare standards is paramount for ensuring quality care delivery and patient safety. From patient safety protocols to industry best practices, healthcare organizations strive to implement and maintain rigorous standards that uphold the highest levels of excellence in patient care.

Healthcare standards encompass a wide array of guidelines, protocols, and best practices aimed at standardizing processes, procedures, and protocols across healthcare settings. These standards serve as benchmarks for quality assurance and regulatory compliance, guiding healthcare professionals in delivering safe, effective, and consistent care to patients.

One of the cornerstones of healthcare standards is the implementation of patient safety protocols. These protocols are designed to minimize the risk of adverse events, medical errors, and preventable harm to patients. By adhering to established safety protocols, healthcare providers can create a culture of safety, mitigate risks, and enhance patient outcomes.

Furthermore, industry best practices play a crucial role in shaping healthcare standards and driving continuous improvement in patient care. These practices represent the collective wisdom and experience of healthcare professionals and organizations, offering proven strategies and methodologies for delivering high-quality, patient-centered care.

Standardization initiatives also play a significant role in advancing healthcare standards. These initiatives aim to harmonize processes, terminology, and technologies across healthcare systems, promoting interoperability, efficiency, and consistency in care delivery. By embracing standardization efforts, healthcare organizations can streamline operations, reduce errors, and improve care coordination.

Clinical guidelines are another essential component of healthcare standards, providing evidence-based recommendations for diagnosis, treatment, and management of various medical conditions. These guidelines serve as valuable tools for healthcare professionals, offering authoritative guidance on best practices and protocols for delivering optimal patient care.

Moreover, continuous quality improvement is integral to maintaining and enhancing healthcare standards over time. By systematically monitoring performance, identifying areas for improvement, and implementing evidence-based interventions, healthcare organizations can drive ongoing improvements in care quality, patient outcomes, and organizational efficiency.

In conclusion, achieving excellence in healthcare requires a steadfast commitment to implementing and upholding healthcare standards in practice. From patient safety protocols and industry best practices to standardization initiatives, clinical guidelines, and continuous quality improvement, these standards serve as guiding principles for delivering safe, effective, and patient-centered care. By embracing and adhering to these standards, healthcare organizations can foster a culture of excellence, promote patient safety, and drive continuous improvement in the delivery of healthcare services.

[dreams-of-fate]

If I have to see the words "well, the s.pirealm did it" about b.l dramas being leaked again, I'm going to scream.

THE S.PIREALM IS A SHITTY LITTLE B.L. I don't mean this negatively as I quite enjoy it, I mean it's a lower budget drama with quality obviously of lower average means and nowhere near as popular as other currently shelved b.ls and d.anmei. As well as potentially being filmed to not even air in the m.ainland with how gay it is (mind you this was filmed in 2023 during the b.l ban, so surprisingly gay because of that factor) and the horror range (it's more hong.kong vibes vs m.ainland from what i've seen so far).

IPs like I.mmorality or The W.inner is K.ing (or both as is rumored they'd be leaked the same day) being leaked will cause the industry to go on stricter regulations because they will realize what is going on because the internet will explode with how popular these IPs are. T.encent should just take the L and try to sell it to air somewhere else or try to air on their platforms not main.land c.hina such as wetv's in eng or elsewhere. VPNs are not uncommonly used.

[this-is-my-main-i-follow-from]

Chef WK, lead charcuterie specialist in Alberta Canada

Table of contents

1. Control Program Requirements for Fermented Meat Products

2. Facility and Equipment Requirements

3. Starter Culture

4. Chemical Acidification

5. Water Activity Critical Limits

6. Time and Temperature for Fermented Products

7. Fermentation Done at a Constant Temperature

8. Examples of Degree-hours at constant room temperatures

9. Fermentation Done at Different Temperatures

10. Fermentation done at Different temperatures

11. What happens if fermentation fails to hit critical limit?

12. E. coli and Salmonella Control in Fermented Sausages

13. Options for E. coli validation

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

Control Program Requirements for Fermented Meat Products

The producer must have a program in place to assess the incoming product. This program should outline specifications for the incoming ingredients. This may include criteria including receiving temperature, farm/ supplier, lot code or packed on date, species/cut etc.

2. Facility and Equipment Requirements

Equipment used in the fermentation process must be included in the operator's prerequisite control programs. These must include the following elements:

Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product.

Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1°C or less. If mercury thermometers are used, their mercury columns must be free from separations. All thermometers must be located such that they can be easily read.

Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day.

Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder.

For routine monitoring, accurate measurement electronic pH meters (± 0.05 units) should be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument as well as recommended sample preparation and testing be followed.

When the aw of a product is a critical limit set out in the HACCP plan for a meat product, accurate measurement devices must be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument be followed.

3. Starter Culture

The operator must use a CFIA approved starter culture. This includes Freeze-dried commercially available culture as well as back-slopping (use of previously successful fermented meat used to inoculate a new batch). When performing back-slopping, the operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch to initiate the fermentation process of a new batch. These must include:

The storage temperature must be maintained at 4°C or less and a pH of 5.3 or less.

Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications.

The frequency of sampling is to be adjusted according to compliance to specifications.

Any batch of inoculum which has a pH greater than 5.3 must be analysed to detect at least Staphylococcus aureus. Only upon satisfactory results will this inoculum be permitted for use in back slopping.

This can be an expensive and a time exhaustive process and is generally avoided due to food safety concerns. AHS does not allow back-slopping.

[Chef WK was in communication with the U of A to get his method, a starter mix, studied.]

4. Chemical Acidification

If product is chemically acidified by addition of citric acid, glucono-delta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. These acids are encapsulated in different coatings that melt at specific temperatures, which then release the powdered acids into the meat batter and directly chemically acidulate the protein.

Summer sausage is a very common chemically acidified product. The flavor profile tends to be monotone and lacking depth. 

5. Water Activity Critical Limits

The aw may be reduced by adding solutes (salt, sugar) or removing moisture.

Approximate minimum levels of aw (if considered alone) for the growth of:

molds: 0.61 to 0.96

yeasts: 0.62 to 0.90

bacteria: 0.86 to 0.97

Clostridium botulinum: 0.95 to 0.97

Clostridium perfringens: 0.95

Enterobacteriaceae: 0.94 to 0.97

Pseudomonas fluorescens: 0.97

Salmonella: 0.92 - 0.95

Staphylococcus aureus: 0.86

parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less.

The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89.

6. Time and Temperature for Fermented Products

Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Above a critical temperature of 15.6°C, Staphylococcus aureus multiplication and toxin production can take place. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped.

Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6°C (the critical temperature for growth of Staphylococcus aureus). Degree-hours are calculated for each temperature used in the process. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained.

The operator is encouraged to measure temperatures at the surface of the product. Where this is not possible, the operator should utilize fermentation room temperatures. The degree hour calculations are based on fermentation room temperatures. Temperature and humidity should be uniform throughout the fermentation room.

A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using:

fewer than 665 degree-hours when the highest fermentation temperature is less than 33°C;

fewer than 555 degree-hours when the highest fermentation temperature is between 33° and 37°C; and

fewer than 500 degree-hours when the highest fermentation temperature is greater than 37°C.

This means that as the temperature increases, the amount of time that you have available to reach 5.3 or under is shorter. The warmer the temperature, the sharper the log growth phase of bacteria, which equates to more overshoot in lactic acid production, faster.

8. Examples of Degree-hours at constant room temperatures

Example 1:

Fermentation room temperature is a constant 26°C. It takes 55 hours for the pH to reach 5.3.

Degrees above 15.6°C: 26°C - 15.6°C = 10.4°C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4°C) x (55) = 572 degree-hours

The corresponding degree-hours limit (less than 33°C) is 665 degree-hours.

Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

Example 2:

Fermentation room temperature is a constant 35°C. It takes 40 hours for the pH to reach 5.3.

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4°C) x (40) = 776 degree-hours

The corresponding degree-hours limit (between 33 and 37°C) is 555 degree-hours.

Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit

9. Fermentation Done at Different Temperatures

When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation.

Example 1:

It takes 35 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for second 10 hours and 35°C for the final 15 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4°C) x (15) = 291 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519

The highest temperature reached = 35°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

10. Fermentation done at Different temperatures

Example 2:

It takes 38 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for the second 10 hours and 37°C for the final 18 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 37°C - 15.6°C = 21.4°C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4°C) x (18) = 385.2 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2

The highest temperature reached = 37°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)

Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit.

11. What happens if fermentation fails to hit critical limit?

What happens if the batch takes longer than degree-hours allows? For restaurant level production, it's always safer to discard the product. The toxin that Staph. Aureus produces is heat stable and cannot be cooked to deactivate. In large facilities that produce substantial batches, the operator must notify the CFIA of each case where degree-hours limits have been exceeded. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E. coli O157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes.

If the bacteriological evaluation proves that there are fewer than 104 Staphylococcus aureus per gram and that no enterotoxin or other pathogens are detected, then the product may be sold provided that it is labelled as requiring refrigeration.

In the case of a Staphylococcus aureus level higher than 104 per gram with no enterotoxin present the product may be used in the production of a cooked product but only if the heating process achieves full lethality applicable to the meat product.

In the case where Staphylococcus aureus enterotoxin is detected in the product the product must be destroyed.

12. E. coli and Salmonella Control in Fermented Sausages

Business' that manufacture fermented sausages are required to control for verotoxinogenic E. coli including E. coli O157:H7 and Salmonella when they make this type of product. This includes:

establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage;

establishments which store or handle uncooked beef on site;

Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E. coli O157:H7 in dry/semi-dry fermented sausages. 

Any processed RTE product containing beef or processed in a facility that also processed beef, must be subjected to a heat treatment step to control E. coli O157:H7. Heating to an internal temperature of 71°C for 15 seconds or other treatment to achieve a 5D reduction is necessary. This is a CFIA requirement and is not negotiable.

Uncooked air dried products produced as RTE, must meet shelf stable requirements as detailed for Fermented-Dry products.

13. Options for E. coli validation

Without lab testing, the two main methods of validation are with heat treating by either low temp and a long duration, or various hotter processing temperatures for a shorter timeframe.

A challenge study to validate a process can take 1 year and over $100,000!

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. Each batch must be tested for aw and/or pH in order to verify that the critical limits are met.

Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the producer determine the aw values achieved for each product type they manufacture and for each product. Once this has been established, frequent regular checks should be made to ensure consistency. In the U.S., they rely on moisture to protein ratio and have set targets. This lab-tested value is a direct correlation of the % water to % meat protein and not aw. This gives more consistency to common names. For example, to legally call a product "jerky" it must have a MPR of 0.75:1 or lower. Remember your ABCs:

Always be compliant. 

-AND-

Documentation or it didn't happen.

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