Roasting - Microbial kill zone

[choconutz]

Hello,

I was reading the debate(on this forum) over the roasting and microbial kill zone and I was wondering if after being done with the roasting it would be a good idea to keep the beans in the oven at 160 -170 for an extra hour or so to make sure that the core temp reaches 160-170.
Also since this temp is much lower than the regular roasting temp would that affect the final result?

Choconutz

[Alchemist]

My information indicates the surface is where the microbial contamination may be if it is anywhere. I have found no need to bring the core temperature into the kill zone, nor references to the such either.

[choconutz]

Thanks John.

Frederic