Procesos Térmcos

Heat Process Values F (2nd Ed.
) for several
Commercial Pasteurization and Sterilization
Processes: Overview, Uses, and Restrictions
Janwillem Rouweler - j.w.mrouweler@freeler.nl;
June 12, 2015
Which heat process value F should a particular food receive to make it safe and shelf stable?
10
* Section 1 lists reported sterilization values F0 = F 121.1 (= F zero) for commercial food
preservation processes of all types of food products, for several package sizes and types.
* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The
required storage conditions of the pasteurized foods, either at ambient temperature, or
refrigerated (4-7 °C), are indicated.
* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized?
This depends on the intended storage temperature (refrigerated or ambient) after heating,
the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food
water activity aW, and on the presence of preservatives such as nitrite NO2- (E250) mixed
with salt NaCl, or nisin.
* In Section 4, two worked examples are presented on how to use an F value when
calculating the actual sterilization time Pt:
- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer
program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled
liquid milk in a rotating steam retort;
- O.T. Pham’s (1987; 1990) formula method, incorporated in Excel program “Heat Process
calculations according to Pham.xls”, has been used to find the sterilization time and the
nutrient retention of canned carrot purée in a still steam retort.
* The worked example in Section 5 illustrates the use of the pasteurization value F of apple
juice, in calculating the required (average) residence time in the holding tube of a heat
exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage
rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic
acid in the pasteurized juice.
* Section 6 explains how F values can be calculated when a microbial analysis of the food is
available. The actual pasteurization or sterilization time calculations should be based on all
micro-organisms of concern present, and rather NOT on the highest F value only!
An example calculation shows that the required F value for a food, to be sold in a moderate
climate country, usually differs considerably from the F, required for the same food, to be
sold in tropical areas.
10 °c
1. STERILIZATION VALUES: F0 = F 121.1 °C
STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

Product Can name; Approximate Source
size DxH mm; sterilization
10
ml value F 121.1
Vegetables
Almonds, 4 Decimal Heating for 1.6 Silva & Gibbs (2012), p. 698
roasted in oil reductions of min. in oil of
Salmonella sp 126.7 ⁰C. Due to the low water activity of dried
almonds, the D value of Salmonella in
Commercially almonds is increased considerably.
5 Decimal Heating for 2
reductions of min. in oil of
Salmonella sp 126.7 ⁰C.
Asparages 3 min. Stork in Reichert (1985)
2 - 4 min. Alstrand-Ecklund in Reichert (1985)
All 2 - 4 min. American Can Co. (1952);
Ahlstrand & Ecklund (1952)
3.5 - 6 min. Stumbo in Reichert (1985)
1. Sterilization values F10121.1 for commercial food processes -2-

10
ml value F 121.1
4 - 6 min. Smith (2011) p. 254
2.8 - 3.3 min. NCA in Reichert (1985)
2 - 4 min. Andersen in Reichert (1985)
Baby foods Baby food; 3 - 5 min. Brennan (1979) p. 261;
52x72; 140 ml Holdsworth (1997) p. 175-176
Beans in tomato sauce 8 - 15 min. Alstrand-Ecklund in Reichert (1985)
All 4 - 6 min. Brennan (1979) p. 261
A2; 83x114; 7.0 min. in Holdsworth (1997) p. 188 1)
580 ml core;
11.6 min. total.
UT; 73x115; 5.8 min. in Holdsworth (1997) p. 188 1)
445 ml core;
8.3 min. total.
Carrots 3 min. Stork in Reichert (1985)
8 - 11 min. Stumbo in Reichert (1985)
All 3 - 4 min. Brennan (1979) p. 261
Carrot purée A1; 65x101; 5.5 min. in Holdsworth (1997) p. 188 1)
315 ml core;
8.0 min. total.
Celery A2; 83x114; 3 - 4 min. Brennan (1979) p. 261
580 ml
Celeriac purée A1; 65x101; 4.2 min. in Holdsworth (1997) p. 188 1)
315 ml core;
6.0 min. total.
Champignons 4.1 - 9.3 min. NCA in Reichert (1985)
Chili con carne Various 6 min. American Can Co. (1952);
UT; 73x115; 4.5 min. in Holdsworth (1997) p. 188 1)
445 ml core;
6.6 min. total.
Corn 5.6 min. Stork in Reichert (1985)
Corn, whole kernel, brine No. 2/A2; 9 min. American Can Co. (1952);
packed 83x114; Ahlstrand & Ecklund (1952)
580 ml
No. 10/A10; 15 min. American Can Co. (1952);
153x178; Ahlstrand & Ecklund (1952)
3110 ml
Corn, Cream style corn No. 2/A2; 5 - 6 min. American Can Co. (1952);
580 ml
No. 10/A10; 2.3 min. American Can Co. (1952);
3110 ml
Drinks; still drinks F123 = 15 s Tetrapak (2013)
if 4.2 < pH <
4.6.
. F138 = 4 s Tetrapak (2013)
if pH > 4.6.
Green beans 3.0 min. Stork in Reichert (1985)
3.5 - 6.0 min. Alstrand-Ecklund in Reichert (1985)
3.5 - 6 min. Stumbo in Reichert (1985)
Green beans in brine up to A2; 4 - 6 min. Brennan (1979) p. 261
up to 83x114;
up to
580 ml
A2 to A10; 6 - 8 min. Brennan (1979) p. 261
83x114;
580 ml;
to 153x178;

10
ml value F 121.1
110 ml
No. 2; A2 3.5 min. American Can Co. (1952)
87.3x115.9;
591 ml
3110 ml
Gudeg = young Canned in F0 = 20 min. Hariyadi et al (2013)
jackfruits; mixture of (preferably at
also known as Gori spices, palm TR = 121 min
sugar and and Pt = 57.1
coconut milk min.).
Jackfruits see at Gudeg
Juices, Nectars and Still F123 = 15 s Tetrapak (2013)
Drinks (JNSD) if
4.2 < pH < 4.6.
F138 = 4 s Tetrapak (2013)
if
pH > 4.6.
Mushrooms 4.2 - 7 min. Stork in Reichert (1985)
Mushrooms: 4.1 - 9.3 min. NCA in Reichert (1985)
Champignons
Mushrooms in brine A1; 65x101; 8 - 10 min. Brennan (1979) p. 261
315 ml
Mushrooms in butter up to A1; 6 - 8 min. Brennan (1979) p. 261
up to65x101;
up to 315 ml
Mushroom soup, cream A1; 65x101; F10115.7 = 3.5 Holdsworth (1997) p. 188 1)
315 ml min. in core;
F10115.7 = 5.8
min. total.
Lentils with pork 3.9 - 4.6 min. Wirth, Tacács, Leistner in Reichert
(1985)
Nectars F123 = 15 s Tetrapak (2013)
if
4.2 < pH < 4.6.
F138 = 4 s Tetrapak (2013)
if pH > 4.6.
Onions 4 - 7 min. Stumbo in Reichert (1985)
Peas 5.6 - 8 min. Stork in Reichert (1985)
Peas and potatoes 7.3 - 13.9 min. NCA in Reichert (1985)
Peas in brine up to A2; 6 min. Brennan (1979) p. 261
up to 83x114;
up to 580 ml
A2 to A10; 6 - 8 min. Brennan (1979) p. 261
83x114;
580 ml;
to 153x178;
3110 ml
83x114; 580 ml Ahlstrand & Ecklund (1952)
3110 ml
Potatoes 3 - 3.5 min. Stork in Reichert (1985)

Spinach 4 min. Stork in Reichert (1985)
7 - 11 min. Alstrand-Ecklund in Reichert (1985)
Tomato juice 0.7 min. Schobinger, U. (Ed.) (1987) p. 513
(see also at section 2 of

10
ml value F 121.1
pasteurized products)
Tomato soup, non-cream All 3 min. Brennan (1979) p. 261
Tomato soup 0.5 min. Taylor, K.; Crosby, D. (2006) p. 7-9
if pH < 4.5
Vegetable juices 4 min.; 5 - 6 Schobinger, U. (Ed.) (1987) p. 513
min.; 10 min.
Vegetables 3 - 6 min. Smith (2011) p. 254
Meat & Poultry

Beef in own gravy 4.1 - 4.3 min. Wirth, Tacács, Leistner in Reichert
(1985)
Beef: Minced Beef UT; 73x115; 6 min. in core; Holdsworth (1997) p. 188 1)
445 ml 8.6 min. total.
Brawn 4.5 - 4.7 min. Wirth, Tacács, Leistner in Reichert
(1985)
“Brühwurst”; can 0.6 min. Reichert (1985) p. 97; table 26
completely filled; so no
separate sausages.
NO2- added.
Chicken 6 - 8 min. Alstrand-Ecklund in Reichert (1985)
Chicken, boned All 6 - 8 min. American Can Co. (1952);
Chicken supreme sauce UT; 73x115; 4.5 min. in Holdsworth (1997) p. 188 1)
445 ml core;
6.6 min. total.
Chicken fillets (breast) in up to 16 oz; 6 - 10 min. Brennan (1979) p. 261
jelly up to 73x118;
454 ml
Corned Beef 5 min. Stumbo in Reichert (1985)
4.0 - 4.9 min. Wirth, Tacács, Leistner in Reichert
(1985)
≥ 4.0 min. Reichert (1985) p. 130
300x200; 4.5 min. in Holdsworth (1997) p. 188 1)
76x51; core;
180 ml 6.6 min. total.
Corned Beef ≥ 12 min. Reichert (1985) p. 130
for tropics
Frankfurters in brine up to 16A/16Z 3 - 4 min. Brennan (1979) p. 261
Game: Poultry and A2½ to A10; 15 - 18 min. Brennan (1979) p. 261
Game, whole in brine 99x119;
850 ml;
to 153x178;
3110 ml
Goulash 4.0 - 4.5 min. Wirth, Tacács, Leistner in Reichert
(1985)
Ham 5 min. Alstrand-Ecklund in Reichert (1985)
Ham ‘sterile’ 1 and 2 lb; 3 - 4 min. Holdsworth (1997) p. 175-176
Ham 3.3% brine 0.3 - 0.5 min. Holdsworth (1997) p. 175-176;
Codex Alimentarius (1986)
Ham 4.0% brine 0.1 - 0.2 min. Holdsworth (1997) p. 175-176;
Codex Alimentarius (1986)
Ham and Shoulder 3.3% 0.3 - 0.5 min. Footitt (1995) p. 203-204
brine (150 ppm NO2-)
Ham and Shoulder 4.0% 0.1 - 0.2 min. Footitt (1995) p. 203-204
brine (150 ppm NO2-)
Liver pate; 1.2 min. Reichert (1985) p. 103-105
coarse liver pate =
“Grobe leberwurst”; Pre-heating ingredients at 80 ⁰C while
NO2- added. stirring. Rotating retort; retort
temperature 110 ⁰C; slow cooling. This
all to prevent fat separation.
Use small, flat cans or glass jars;

10
ml value F 121.1
preferably H:D = 1:1; preferably
product mass ≤ 200 grams.
A very high fat % reduces water

activity, and thus increases shelf life.
Liver pate; fine; spread 1.2 min. Reichert (1985) p. 103-105
NO2- added.
For organoleptic quality:
Pre-heating ingredients at 80 ⁰C while
stirring. Rotating retort; retort
Use small, flat cans or glass jars;
preferably H:D = 1:1; preferably
product mass ≤ 200 grams.
A very high fat % reduces water

activity, and thus increases shelf life.
Liver pate (spread): fine 5 min. Reichert (1985) p. 105-113
liver pate.
For organoleptic quality:
Use small flat cans; large diameter,
small height, such as DxH = 163x10
mm. Retort temp 140 ⁰C, maximum
product temperature 120 ⁰C.
Preferably product mass ≤ 200 grams.
Luncheon Meat 0.3 - 0.8 min. Andersen in Reichert (1985)
Luncheon Meat 3.0 - 1.0 - 1.5 min. Footitt (1995) p 203-204;
4.0% brine (150 ppm Holdsworth (1997) p. 175-176;
NO2-) Codex Alimentarius (1986)
Luncheon Meat 4.0 - 1.0 min. Footitt (1995) p. 203-204;
4.5% brine (150 ppm Holdsworth (1997) p. 175-176
Luncheon Meat 5.0 - 0.5 min. Footitt (1995) p. 203-204;
5.5% brine (150 ppm Holdsworth (1997) p. 175-176;
Meats: Cured meats and up to 16Z 8 - 12 min. Brennan (1979) p. 261;
vegetables Holdsworth (1997) p. 175-176
Meats: Low acid canned 0.5 min. to 1.5 Holdsworth (1997) p. 174
cured meats: min.
pH ≥ 4.5 A mixture of salt NaCl and sodium nitrite
(NO2-), together with refrigerated
storage, and control of the initial spore
load, inhibit spore growth.
0.65 to 0.85 Reichert (1985);
min. Sielaff (1996)
Shelf life at least 1 year if storage

temperature T < 20 °C, and “cured” by
a mixture of salt NaCl and sodium nitrite
(NO2-).
Meats in gravy All 12 - 15 min. Brennan (1979) p. 261;
Holdsworth (1997) p. 175-176;
Smith (2011) p. 254
Meat, Sliced meat in Ovals 10 min. Brennan (1979) p. 261;
gravy Holdsworth (1997) p. 175-176
Meat loaf No. 2; A2; 6 min. American Can Co. (1952);
580 ml
Meat pies Tapered; flat 10 min. Brennan (1979) p. 261
Pork in own gravy 3.9 - 4.1 min. Wirth, Tacács, Leistner in Reichert
(1985)
Poultry and Game, whole A2½ to A10; 15 - 18 min. Brennan (1979) p. 261
in brine 99x119;

10
ml value F 121.1
850 ml
Roast Beef 5 min. Stumbo in Reichert (1985)
Sausages 1 - 3 min. Andersen in Reichert (1985)
4.2 - 4.7 min. Wirth, Tacács, Leistner in Reichert
(1985)
0.6 - 0.8 min. Heldtmann-Reichert in Reichert (1985)
0.6 - 0.8 min. Reichert (1985) p. 105.
Preferably retort temperatures lower
than 115 ⁰C to reduce quality
deterioration. Shelf life 1 year.
Sausages in brine. 0.8 min. Reichert (1985) p. 97.
NO2- added. Shelf life at least 1 year.
Sausages, 2.5% brine 1.5 min. Footitt (1995) p. 203-204;
(150 ppm NO2-) Holdsworth (1997) p. 175-176
Sausages, Vienna, in Various 5 min. American Can Co. (1952);
brine Ahlstrand & Ecklund (1952)
Sausages: Frankfurters in up to 16A/16Z 3 - 4 min. Brennan (1979) p. 261
brine
Sausages in fat up to 1 lb 4 - 6 min. Brennan (1979) p. 261
Sausage meat dough in 0.6 min. Reichert (1985) p. 97; table 26
can; “Brühwurst”; can
completely filled; so no
separate sausages. NO2-
added.
“Schmatzfleisch”. 1.2 min. Reichert (1985) p. 103-105
NO2- added.
Pre-heating ingredients at 80 ⁰C while
stirring. Rotating retort; retort
Use small, flat cans; preferably H:D =
1:1; preferably product mass ≤ 200
grams.
Steak: Stewed Steak UT; 73x115; 9.0 min. in Holdsworth (1997) p. 188 1)
445 ml core;
12.0 min. total.
Fish products
Crab in brine 3.5 - 3.9 min. NCA in Reichert (1985)
Crab Crabs shall be Georgia Dept of Agricultture
cooked under
steam pressure
until such time
that the internal
temperature of
the centermost
crab reaches
235 degrees
F(112.8 degrees
C).
Fish in brine 5.6 - 8 min. Stumbo in Reichert (1985)
Fish products 5 - 20 min. Frott & Lewis (1994)
Herrings in tomato sauce Ovals 6 - 8 min. Brennan (1979) p. 261
6 - 8 min. Smith (2011) p. 254
Langoustines 3.6 - 7.2 min. NCA in Reichert (1985)
Lobsters 3.6 - 7.2 min. NCA in Reichert (1985)
Mackerel in brine 301x411; 2.9 - 3.6 min. American Can Co. (1952)
78x118;
479 ml
301x411; 3 - 4 min. Ahlstrand & Ecklund (1952)
78x118;

10
ml value F 121.1
479 ml
Mackerel in tomato sauce UT; 73x115; 7.0 min. in Holdsworth (1997) p. 188 1)
445 ml core;
10.9 min. total.
Oysters - Atlantic 5.9 - 6.0 min. NCA in Reichert (1985)
Oysters - Pacific 2.7 - 6.0 min. NCA in Reichert (1985)
Sardines in mustard 0.7 min. NCA in Reichert (1985)
sauce
Sardines in tomato sauce 1.5 min. NCA in Reichert (1985)
Sardines in oil 2.4 min. NCA in Reichert (1985)
Tuna 2.7 - 7.8 min. NCA in Reichert (1985)
Tuna; in oil, or in 2% 10 min. Ali et all (2005);
brine, or in tomato 307 x 109; 10 min. Martin Xavier et al (2007) p. 162
sauce, or in curry. 87 x 40;
6 oz ≈ 170 ml
Dairy products
Baby foods Baby food; 3 - 5 min. Brennan (1979) p. 261;
(in glass bottles) 52x72; Holdsworth (1997) p. 175-176
140 ml
Chocolate Drinks Pre-heating De Wit (2001) p. 48
mixture at
F90 = 15 min.
Autoclave
sterilization of
bottled product
F120 = 30 min.
Cream 4 and 6 oz 3 - 4 min. Brennan (1979) p. 261;
114 and 170 ml Holdsworth (1997) p. 175-176
130 - 200 ml 3 - 4 min. Holdsworth (1997) p. 175-176
16 Z 6 min. Brennan (1979) p. 261
(approx 500 ml)
≥ 45 min. at Statutory Instruments 1509 (1983; UK).
T ≥ 104 °C
≥ 45 min. at Rees & Bettison (1991) p. 31
T ≥ 108 °C
140 ⁰C for 2 UK Statutory heat treatment
seconds. requirements for UHT products, quoted
by Lewis (2003) in Smit (2003) p. 95-
96); and by Lewis (2006) in Brennan
(2007) p. 62
Cream; sterilized coffee sterilization in 20 min. 115 °C; Walstra (2006) p. 449
cream 20% fat bottle 9 log reductions
of Bacillus
subtilus.
Cream; sterilized coffee UHT sterilization 10 sec at 140 Walstra (2006) p. 449
cream 20% fat; UHT °C.
Cream; UHT UHT sterilization ≥ 2 s at Lewis & Heppell (2000) p. 271
T ≥ 140 °C.
Evaporated milk; coffee up to 16 oz; 5 min. Brennan (1979) p. 261
milk up to 73x118;
454 ml
Evaporated milk 5 min. Smith (2011) p. 254
Evaporated milk; coffee In bottle 10 - 40 min at HAS
milk sterilization 115 - 120 °C.
Evaporated whole milk In bottle Pre-heating in Walstra (2006) p. 499
sterilization heat exchanger
30 s 130 °C.
In past:
preheating in
tank 20 min at T
< 100 °C.
Sterilization in
bottle or can:

10
ml value F 121.1
15 min. 120 °C.
Evaporated whole milk UHT sterilization Pre-heating in Walstra (2006) p. 499
heat exchanger
30 s 130 °C.
In past:
preheating in
tank 20 min at T
< 100 °C.
Flowing UHT
sterilization 15 s
140 °C.
Evaporated whole milk UHT sterilization Pre-heating in Lewis & Heppell (2000) p. 274
heat exchanger
15 s 135-145
°C.
Next
concentrate 2.5
to 3x.
Then UHT 142
⁰C 5 s;
Homogenize;
packaging.
UHT sterilization Pre-heating 10 Lewis & Heppell (2000) p. 274
min. 90 ⁰C or in
heat exchanger
15 s 135-145
°C.
Next
concentrate 2.5
to 3x.
Then UHT 142
⁰C 15 s; cool,
Reheat to 115
⁰C 20 min.
Homogenize;
packaging.
Evaporated whole milk, 13 min. 117 °C. Walstra (2006) p. 501
recombined from skim
milk powder, water and
milk fat
Ice cream mix (UHT) 2 seconds at UK Statutory heat treatment
148.9 ⁰C. requirements for UHT products, quoted
by Lewis (2003) in Smit (2003) p. 95-
96); and in Lewis (2006) in Brennan
(2007) p. 62
Milk, Cocoa taste 10 - 40 min at HAS
115 - 120 °C.
Milk 5 - 8 min. Stumbo in Reichert (1985)
8 min. Lewis (2003) in Smit (2003) p. 93
Milk; in bottle or can 5 - 8 min. Reichert (1985);
Shapton (1994)
Milk: full cream F125 = 2-4 min. Westergaard (1994) p. 16
Milk; sterilized UHT UHT F149 = 2 sec. Shapton (1994)
UHT 10 Reichert (1985)
F 149 = 2 s.
UHT 2 s - 40 s at HAS
140 - 145 °C.
Milk; sterilized UHT; ≥ 1 s at The Milk and Dairy Regulations (1988):
skimmed and semi- T ≥ 135 °C. No. 2208, schedule 2; UK Govt;
skimmed Lewis (2006) in Brennan (2006) p. 62
Milk, “ultra-pasteurized” UHT direct; 2 - 4 s at 138 Lewis (2003) in Smit (2003) p. 92;
not hermetically ⁰C; refrigerated Cornell University (2010)
sealed, so unopened shelf
refrigeration life 30-90 days.
required.

10
ml value F 121.1
Milk, first UHT sterilized, UHT UHT 4 s at 137 Lewis (2003) in Smit (2003) p. 94
next filled in bottles, ⁰C, next mild
sealed and then mildly conventional
retorted retorting to kill
recontamination
caused during
filling stage.
Milk powder: Milk to 5 min. 90 °C; Walstra (2006) p. 530
produce high heat milk 1 min. 120 °C.
powder (WPN Index ≤ 5
mg N/g)
Milk powder: Skim milk UHT: 30 s at Caric (1994) p. 98-99
to produce high heat milk 121 °C - 148
powder (WPN Index ≤ 5 °C.
mg N/g)
Milk powder: Milk to 3-5 min. at 88 - Caric (1994) p. 65-66
produce milk powder 90 °C;
several seconds
at 130 °C.
Milk powder: Milk to 1 min. at 95 ⁰C Walstra (2006) p. 515
produce full-cream milk (also to prevent
powder auto-oxidation).
Milk powder: Milk to From 60 ⁰C to F125 = 2 - 4 Westergaard (1994) p. 16
produce full-cream milk 80 ⁰C indirect min.
powder heating;
from 80 ⁰C to
110 ⁰C direct
steam injection
to avoid
interactions
between whey
proteins;
from 110 ⁰C to
125 ⁰C direct
steam injection.
Milk powder; for skim UHT of skim 1 min. at 130 Walstra (2006) p. 500
milk powder to produce milk °C.
recombined evaporated
milk
Milk puddings up to 16 Z 4 - 10 min. Brennan (1979) p. 261
(approx 450 ml)
4 - 10 min. Smith (2011) p. 254
Milk-based drinks ≥ 45 min. at Statutory Instruments 1508 (1983)
T ≥ 104 °C. UK).
Milk-based products UHT; 2 seconds UK Statutory heat treatment
at 140 ⁰C. requirements for UHT products, quoted
by Lewis (2003) in Smit (2003) p. 95-
96; and Lewis (2006) in Brennan (2006)
p. 62
Sweetened condensed aW ≈ 0.84 2 min. in can; Walstra (2006) p. 508
milk or
5 s at 135 °C
(UHT).
Other products
Dog food No. 2; 83x114; 12 min. American Can Co. (1952)

580 ml
No. 10; 6 min. American Can Co. (1952)
153x178;
3110 ml
Petfoods 6 - 12 min. Stork in Reichert (1985)
up to 16 Z; 15 - 18 min. Brennan (1979) p. 261
15 - 18 min. Smith (2011) p. 254

10
ml value F 121.1
A2; 83x114; 12 min. Ahlstrand & Ecklund (1952)
580 ml
A10; 153x178; 6 min. Ahlstrand & Ecklund (1952)
3110 ml
UT; 73x115; F10128.5 = 12.0 Holdsworth (1997) p. 188 1)
445 ml min. in core;
F10128.5 = 20.0
min. overall.
Soup 10 - 12 min. Andersen in Reichert (1985)
Soup 4 - 5 min. Smith (2011) p. 254
Soup: Cream soups A1; 65x101; 4 - 5 min. Brennan (1979) p. 261
315 ml
to 16 Z
up to A10; 6 - 10 min. Brennan (1979) p. 261
up to 153x178;
3110 ml
Soup: Meat soups up to 16 Z 10 min. Brennan (1979) p. 261
Soup: Mushroom soup, A1; 65x101; F10115.7 = 3.5 Holdsworth (1997) p. 188 1)
cream 315 ml min. in core;
F10115.7 = 5.8
min. total.
Soup: Tomato soup, non- All 3 min. Brennan (1979) p. 261
cream
Soup: Ox tail soup 4.0 - 4.9 min. Wirth, Tacács, Leistner in Reichert
(1985)
Spaghetti 5.5 min. Stumbo in Reichert (1985)
Spaghetti hoops in U8; 73x61; 7.5 min. in Holdsworth (1997) p. 188 1)
tomato sauce 230 ml core;
11.6 min. total.
Spaghetti in tomato A2½; 99x119; 6.0 min. in Holdsworth (1997) p. 188 1)
sauce 850 ml core;
9.0 min. total.
White wine sauce UT; 73x115; 4.5 min. in Holdsworth (1997) p. 188 1)
445 ml core;
6.5 min. total.
Low water activity products

Almonds, 4D reduction of Heating for 1.6 Silva & Gibbs (2012) p. 698
roasted in oil Salmonella sp min. in oil of
126.7 ⁰C. Due to the low water activity, the D
Commercially value of Salmonella in almonds is
5D reductions of Heating for 2 increased considerably.
Salmonella sp min. in oil of
126.7 ⁰C.
1
) Holdsworth (1997: 188) lists two different F10121.1 values: the lowest value measured in the coldest spot
(“core”) of the packaged food; the higher value is the overall or integrated F value.
General principles on F10121.1 sterilization values

for groups of foods
Type of food Remarks Approx. sterilizing value Sources
10
F 121.1
Low acid canned Food safety: 10 Holdsworth
F 121.1 > 3.0 min.
foods: Botulinum Cook for safety: after heat (1997) p. 174
pH ≥ 4.5 processing less than 1 C. botulinum
spore per 1012 cans.
Spoilage still possible.
Low acid canned Food safety: Small cans D x H = 54.0 Stumbo (1983)
foods: Botulinum Cook for safety: after heat mm x 57.2 mm (96.54 p. 537-538
pH ≥ 4.5 processing less than 1 C. botulinum cm3):
spore per 1012 cans. 10
F 121.1 ≥ 2.80 min.
Assumption: initially 1 spore of Large cans D x H =

Clostridium botulinum per cm3. 157.2 mm x 177.8 mm
(3133.96 cm3):
Spoilage still possible. 10
F 121.1 ≥ 3.10 min.
For convection heating

(= liquid) foods: F in
coldest spot (core);
for conduction heating
foods (solids): F total =
integral lethal capacity.
Low acid canned Shelf life: Frequently Holdsworth
foods: To be safe, and to prevent spoilage. 10
F 121.1 ≥ 6.0 min. (1997) p. 174
pH ≥ 4.5
Low acid canned 12-log reduction of C. ICMSF (2002);
foods: botulinum, or probability IOM NRC
pH ≥ 4.5 of a viable spore being (2003);
-9 Bean (2012),
present < 10 per can
table 2.1
(a can = 1kg) (if N0 = 1
-1
g )
Low acid canned Shelf life: Small cans D x H = 54.0 Stumbo (1983)
foods: To be safe, and to prevent spoilage. mm x 57.2 mm (96.54 p. 537-538
pH ≥ 4.5 cm3):
Organism of concern is spoilage spore 10
F 121.1 ≥ 8.99 min.
Clostridium sporogenes.
Large cans D x H =
Assumption: initially 1 spoilage spore of 157.2 mm x 177.8 mm
Clostridium sporogenes per cm3. (3133.96 cm3):
After heat processing less than 1 10
F 121.1 ≥ 11.24 min.
Clostridium sporogenes spore per 104
cans.
For convection heating
(= liquid) foods: F in
coldest spot (core);
for conduction heating
foods (solids): F total =
integral lethal capacity.
Low acid canned Shelf life in moderate climate: 10
F 121.1 = 3.0 min. to Reichert (1985);
foods: 4 months to 4 years if storage 8.0 min. Sielaff (1996)
pH ≥ 4.5 temperature T ≤ 25 °C.
Microbial stable; thermophilic spoilage
spores, which germinate at T > 35 °C,
are present in 1:100 cans.
Shelf life limited due to sensory
deterioration by enzymatic and/or
chemical spoilage at moderate storage
temperature.
Low acid canned Shelf life in moderate climate: 10 FAO (2007) Ch.
F 121.1 = 4.0 - 5.5 min.
foods: up to 4 years. 22
pH ≥ 4.5
“In the food industry the most heat
resistant pathogens are Clostridium
botulinum spores for which a minimum
General principles on F10121.1 sterilization values

for groups of foods
Type of food Remarks Approx. sterilizing value Sources
10
F 121.1
F-value of 2.52 needed. The most heat
resistant spores for spoilage are the
Clostridium sporogenes spores which
require minimum F-values of 2.58.
Based on these microbiological
considerations and including a sufficient
safety margin, sterilized canned
products should be produced with F-
values of 4.0-5.5. The retort
temperatures to be used may vary
between 117 and 130°C (depending on
the heat sensitivity of the individual
products). A shelf life of up to four
years at storage temperatures of 25°C
or below can be achieved.”
Low acid canned Shelf life in tropical climate: 10
F 121.1 = 16 min. to Reichert (1985);
foods: 1 year at storage temperature 20 min. Sielaff (1996)
pH ≥ 4.5 T ≥ 35-40 °C.
(for tropics) Food is microbial stable. Thermophilic
spoilage spores, which germinate at
T > 35 °C, are present in the heated
food in 1:100 000 cans.
Shelf life in tropics is limited due to rapid
sensory deterioration by enzymatic
and/or chemical spoilage at high storage
temperatures.
In tropical countries, where the 10 FAO (2007) Ch.
F 121.1 = 12 - 15 min.
storage temperatures may exceed 25°C, 22
specific canned products for tropical
conditions are manufactured. In these
cases the summary F-values have to be
increased to F-value = 12-15 min.,
which permits safe storage of the
finished products under storage
temperatures up to 40°C.
Low acid canned A mixture of salt NaCl and sodium nitrite 10 Holdsworth
F 121.1 = 0.5 min. to
cured meats: (NO2-), together with refrigerated 10 (1997) p. 174
F 121.1 = 1.5 min.
pH ≥ 4.5 storage, and control of the initial spore
load, inhibit spore growth.
Shelf life at least 1 year if storage 10 Reichert (1985);
F 121.1 = 0.65-0.85
temperature T < 20 °C, and salt NaCl min. Sielaff (1996)
and sodium nitrite (NO2-).
Acid products: Control survival and growth of spoilage 10 Hersom &
F 121.1 = 0.7 min.
3.7 < pH < 4.5 spore formers such as Hulland (1980);
Bacillus coagulans, Bacillus polymyxa, 8.3 Somers (1968)
F 93.3 = 10 min. if pH
(in the past: Bacillus macerans, and of the spoilage p. 67
= 4.3 - 4.5.
acid products butyric anaerobes Clostridium butyricum
were defined as and Clostridium pasteurianum. 8.3 Somers (1968)
4.0 < pH < 4.5) F 93.3 = 5 min. if pH = p. 67
4.0 - 4.3.
2. Pasteurization values F for commercial food processes -13-
2. PASTEURIZATION VALUES F or P
PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

Product Approximate Additional information; Remarks Source
pasteurization
value F or P
Beer and Beverages
(see also section “Fruits and Vegetables”)
Beer F760 = 5.6 min. F760 = 5.6 min. is also called 5.6 Holdsworth (1992)
pasteurization units: 5.6 PU. p. 57;
Holdsworth (1997)
p. 106-107;
Tucker (2011) p. 59
Beer F65-68 = 20 min. Destruction of spoilage micro- Ramaswamy et al
(in bottle) organisms (wild yeasts, (2005), table 3.1
Lactobacillus species), and residual
yeasts (Saccharomyces species).
Beer F60 = 15 min. Either flash pasteurization, followed Silva et al (2014) p.
(= 15 PU) by aseptically packaging in metal 588 - 589
barrels, or
pasteurization in bottles or cans in
a tunnel pasteurizer.
F60 = 1 - 5 min. “Effective for microbial
(= 1 - 5 PU) inactivation”.
F60 = 8 - 30 min. “Generally used to ensure the
(= 8 - 30 PU) absence of resistant organisms”.
Beer, stabilized at room 7 If beer is carbonated, contains Silva & Gibbs
F 60 = 20 - 120
temperature min. alcohol, and is bittered with hops (2008) section
(= 20 - 120 PU) (all natural antimicrobials). 2.4.2.1
Beer 6.9 Lewis & Heppell
F 75 = 30 s
(2000) p. 223
Pilsner beer F760 = 20 min. Heineken
Beer: Pilsner and Lager 7
15 min. < F 60 < EBC (1995) p. 13
25 min.
Beer: Ales and Stout 20 min. < F760 < EBC (1995) p. 13
35 min.
Beer: low alcoholic 40 min. < F760 < EBC (1995) p. 13
60 min.
Beer: non alcoholic 80 min. < F760 < EBC (1995) p. 13
beers; less bitter beers 120 min.
7 In non-alcoholic beers the spoilage Lanthoen and
120 min. < F 60 <
300 min. lactic acid bacteria (LAB) and the Ingledew (1996),
(= 120 - 300 PU) pathogens such as E. coli and S. cited in Silva &
typhimurium are considerably more Gibbs (2008)
heat resistant compared to beer section 2.4.2.1
with 5 % v/v of alcohol.
Lemonades 300 min. < F760 < EBC (1995) p. 13
500 min.
Fruit juices 3000 min. < F760 EBC (1995) p. 13
< 5000 min.
Meat & Poultry

Beef: Ready-to-Eat 6.5-log reduction of Salmonella FSIS (1999):
(RTE) cooked beef Internal temperature 62.8 ⁰C. Appendix A ;
products IOM NRC (2003);
Bean et al (2012),
table 2.1; p. 8+9
Beef: Ready-to-Eat See at “Meats: Ready-To-Eat (RTE) Meats”
(RTE) cooked beef
products
Burgers; Beef burger 6 6-log reduction of E. coli O157:H7 ACMSF (2007) p. 27
F 70 = 2 min.
cells in minced meat; z = 6 ⁰C.
Cooked Beef See at “Meats: Ready-To-Eat (RTE) Meats”
Cooking sauce F85 = 5 min. pH = 3.7; aW = 0.92. Taylor, K.; Crosby,

pasteurization
value F or P
In jar process. D. (2006) p. 46
No preservatives.
Storage instructions: refrigerate on
opening; use within 1 week.
Corned beef; Cooked See at “Meats: Ready-To-Eat (RTE) Meats”
Corned Beef
Game: Commercially F63 = 15 s FDA (2013)
raised game animals, Summary Chart 4A
and exotic species of
game animals
Game: Commuted F70 < 1 s FDA (2013)
commercially raised F68 = 15 s Summary Chart 4A
game animals,
F66 = 1 min.
and exotic species of
game animals F63 = 3 min.
Game: Wild game F74 = 15 s FDA (2013)
animals Summary Chart 4A
Ham 3.3% brine 10
F 121.1 = 0.3 - see table with “Sterilization values” Holdsworth (1997)
0.5 min. at section “meat and poultry“. p. 175-176;
Can be stored at ambient Codex Alimentarius
temperatures. (1986)
Ham 4.0% brine 10
F 121.1 = 0.1 - Holdsworth (1997)
0.2 min. p. 175-176;
Codex Alimentarius
(1986)
Ham and Shoulder 3.3% 10
F 121.1 = 0.3 - Footitt (1995) p.
brine (150 ppm NO2-) 0.5 min. 203-204
Ham and Shoulder 4.0% 10
F 121.1 = 0.1 - Footitt (1995) p.
brine (150 ppm NO2-) 0.2 min. 203-204
Ham (Kochschinken) 10 Refrigerated storage. Reichert (1985) p.
F 70 = 30 - 50
min. Depending on the initial number of 146 + 148
micro-organisms, in particular D-
streptococcus.
Ham filler (sauce) F95 = 5 min. pH = 4; aW = 0.97. Taylor, K.; Crosby,
Process and in-bottle pasteurize. D. (2006) p. 46
No preservatives.
Storage instructions: Refrigerate on
opening; use within 1 week.
Luncheon Meat 3.0 - 10
F 121.1 = 1.0 - see table with “Sterilization values” Footitt (1995) p.
4.0% brine (150 ppm 1.5 min. at section “meat and poultry“. 203-204;
NO2-) Can be stored at ambient Holdsworth (1997)
temperatures. p. 175-176);
Codex Alimentarius
(1986)
F 121.1 = 1.0 min. Footitt (1995) p.
4.5% brine (150 ppm 203-204;
NO2-) Holdsworth (1997)
p. 175-176
Codex Alimentarius
(1986)
F 121.1 = 0.5 min. Footitt (1995) p.
5.5% brine (150 ppm 203-204;
NO2-) Holdsworth (1997)
p. 175-176;
Codex Alimentarius
(1986)
Meat: Cooked meat as F70 ≥ 2 min. Storage time ≤ 10 days if chilled at DOH (1989);
an ingredient for chilled storage temp. 4 - 7 °C. Tucker (2011) p.
foods 87; p. 90
Meat F63 = 15 s FDA (2013),
Summary Chart 4A
Meat, chilled storage F85 > 19 min. and Chilled shelf life of not more than Peck (1995), cited
stored at T < 12 ⁰C 28 days to reduce risk of food in Silva & Gibbs
botulism. (2008), section

pasteurization
value F or P
F95 = 15 min. and No botulism growth during chilled 2.4.1
stored at T < 12 ⁰C shelf life of 60days.
Meat Products F70 = 2 min. to achieve a 6-D reduction of E. coli ACMSF (2007);
O157:H7, Salmonella spp. and L. Bean (2012) p. 13
monocytogenes. and p. 15
Meat: Commuted meats F70 < 1 s FDA (2013),
and F68 = 15 s Summary Chart 4A
Injected meats
F66 = 1 min.
and
Mechanically tenderized F63 = 3 min.
meats
Meat, Minced meats 6 6-log reduction of E. coli O157:H7 ACMSF (2007) p. 27
F 70 = 2 min.
cells in minced meat; z = 6 ⁰C.
Meats: stuffed F74 = 15 s FDA (2013)
Summary Chart 4A
Meats: Ready-To-Eat These should F = Minimum F = Minimum FSIS (1999):
(RTE) Meats: cooked receive a time and processing time processing time Appendix A -
beef, cooked roast beef; temperature after minimum after minimum Compliance
cooked corned beef combinations to (= reference) (= reference) Guidelines For
meet either a 6.5- temperature is temperature is Meeting Lethality
log10 or a 7 log10 reached for a 7 reached for a Performance
reduction of log10 eduction 6.5 log10 Standards For
Salmonella. of Salmonella: reduction of Certain Meat And
Salmonella: Poultry Products.
F54.4 = 121 F54.4 = 112 Food Safety
min. min. Inspection Service,
F55 = 97 min. USDA.
F55 = 89 min.
F55.6 = 77 min. F55.6 = 71 min.
F56.1 = 62 min. F56.1 = 56 min.
F56.7 = 47 min. F56.7 = 45 min.
F57.2 = 37 min. F57.2 = 36 min.
F57.8 = 32 min. F57.8 = 28 min.
F58.4 = 24 min. F58.4 = 23 min.
F58.9 = 19 min. F58.9 = 18 min.
F59.5 = 15 min. F59.5 = 15 min.
F60 = 12 min. F60 = 12 min.
F60.6 = 10 min. F60.6 = 9 min.
F61.1 = 8 min. F61.1 = 8 min.
F61.7 = 6 min. F61.7 = 6 min.
F62.2 = 5 min. F62.2 = 5 min.
F62.8 = 4 min. F62.8 = 4 min.
F63.3 = 182 s. F63.3 = 169 s.
F63.9 = 144 s. F63.9 = 134 s.
F64.4 = 115 s. F64.4 = 107 s.
F65 = 95 s. F65 = 85 s.
F65.6 = 72 s. F65.6 = 67 s.
F66.1 = 58 s. F66.1 = 54 s.
F66.7 = 46 s. F66.7 = 43 s.
F67.2 = 37 s. F67.2 = 34 s.
F67.8 = 29 s. F67.8 = 27 s.
F68.3 = 23 s. F68.3 = 22 s.
F68.9 = 19 s. F68.9 = 17 s.
F69.5 = 15 s. F69.5 = 14 s.
F70 = 0 s; *) F70 = 0 s; *)
F70.6 = 0 s; *) F70.6 = 0 s; *)
F71.1 = 0 s. *) F71.1 = 0 s. *)
*) The required *) The required
lethalities are

pasteurization
value F or P
achieved lethalities are
instantly when achieved
the internal instantly when
temperature of the internal
a cooked meat temperature of
product reaches a cooked meat
70.0 °C or product reaches
above; 70.0 °C or
only heating above;
time required only heating
until coldest time required
point = 70 ⁰C. until coldest
point = 70 ⁰C.
Pork F63 = 15 s FDA (2013)
Summary Chart 4A
Poulty Heating to a core To destruct Campylobacter, NACMCF (2006)
temperature of 74 Salmonella, and viruses.
°C.
Poultry F74 = 15 s FDA (2013)
Summary Chart 4A
Poultry: stuffed F74 = 15 s FDA (2013)
Summary Chart 4A
Poultry: Cooked poultry; F70 ≥ 2 min. Storage time ≤ 10 days if chilled at DOH (1989) in
sold chilled storage temp. 4 - 7 °C. Tucker (2011) p. 90
Poultry: Cooked poultry These products should reach an internal temperature of at FSIS (1999):
rolls and other cooked least 71.1 °C prior to being removed from the cooking Appendix A -
poultry products medium, except that cured and smoked poultry rolls and Compliance
Poultry: cured and other cured and smoked poultry should reach an internal Guidelines For
smoked poultry rolls and temperature of at least 68.3 °C prior to being removed Meeting Lethality
other cured and smoked from the cooking medium. Performance
poultry Standards For
Certain Meat And
Poultry Products.
Food Safety
Inspection Service,
USDA.
Poultry; Ready to eat Minimum proces- For cooked ready-to-eat (RTE) Silva & Gibbs
sing time after meat products, the Canadian Food (2012) p. 698;
minimum (= Inspection Agency requires a table 2
reference) PT-value (pasteurization value,
temperature is minimum time of food exposure to
reached: a specific temperature T) of 6.5
F55 = 476 min. decimal reductions (6.5D) in
(as D55 = 68 min.) Salmonella spp. in the slowest
heating point (usually the
F60 = 112 min.
geometric centre) of
(as D60 = 16 min.) foods not containing poultry;
F65 = 14 min. whereas a minimum pasteurization
(as D65 = 2.0 min.) causing 7D is needed if food
contains poultry.
F70 = 91 s.
(as D70 = 13 s.) D values derived from a cocktail of
6
F 75 = 21 s. Salmonella senftenberg with
6 highest D value; the most
(as D 75 = 3.0 s.)
6 thermally resistant Salmonella spp.
F 80 = 3.2 s.
6 (Senftenberg ATCC 43845).
(as D 80 = 0.45 s.)
6
F 85 = 0 s; only
heating time
required until
coldest point = 85
6
⁰C (as D 85 ≈ 0 s.)
Poultry; Ready to eat Internal temperature of 62.8 ⁰C; ICMSF (2002);
cooked poultry products 7 log reductions of Salmonella. Bean (2012) table

pasteurization
value F or P
2.1
Poultry; Ready to eat F = Minimum A minimum pasteurization FSIS (1999) USDA
processing time causing 7D reduction of Salmonella guidelines,
after minimum (= is needed if food contains poultry. Appendix A;
reference)
temperature is ICMSF (2002);
reached: Bean et al (2012)
F54.4 = 121 min. table 2.1; p. 8+9;
F55 = 97 min.
Also partly reported
F55.6 = 77 min.
in Silva & Gibbs
F56.1 = 62 min. These USDA recommended values (2012) p. 698;
F56.7 = 47 min. for pasteurizing meat and poultry table 2
products are considerably lower
F57.2 = 37 min.
than the values, suggested by Silva
F57.8 = 32 min. & Gibbs above.
F58.4 = 24 min.
F58.9 = 19 min.
F59.5 = 15 min.
F60 = 12 min.
F60.6 = 10 min.
F61.1 = 8 min.
F61.7 = 6 min.
F62.2 = 5 min.
F62.8 = 4 min.
F63.3 = 182 s.
F63.9 = 144 s.
F64.4 = 115 s.
F65 = 95 s.
F65.6 = 72 s.
F66.1 = 58 s.
F66.7 = 46 s.
F67.2 = 37 s.
F67.8 = 29 s.
F68.3 = 23 s.
F68.9 = 19 s.
F69.5 = 15 s.
F70 = 0 s; the
required lethalities
are achieved
instantly when the
internal
temperature of a
cooked meat
product reaches
70.0 °C or above;
only heating time
required until
coldest point = 70
⁰C.
Proteins: Cooked 7.5 Pasteurization and next frozen Tucker (2011) p.
F 70 ≥ 2 min.
proteins (such as meat) shipment from country of origin to 100; p. 104
in an assembled food importing country.
Be aware of latent heat of freezing
when processing.
Roast beef See at “Meats: Ready-To-Eat (RTE) Meats”
Sausages, 2.5% brine 10
F 121.1 = 1.5 min. See also table with “Sterilization Footitt (1995) p.
(150 ppm NO2-) values” at section “meat and 203-204;
poultry“. Holdsworth (1997)
Can be stored at ambient p. 175-176

pasteurization
value F or P
temperatures.
Sausage: Cooked 10 Refrigerated storage.
F 70 = 40 min.
Sausages; Brühwurst Nitrite NO2- added as preservative.
Sausages: Liver 10 Refrigerated storage. Reichert (1985) p.
F 70 = 40 min.
sausages; Brühwurst 41-42; p. 96
Sausages: Liver 10 If 0.9550 < aW < 0.9600 and Reichert (1985) p.
F 121.1 = 0.6 min.
sausages stored at temperature T < 15 °C: 113
shelf life 6 - 12 months.
If aW < 0.9550 and stored at Reichert (1985) p.
temperature T ≤ 20 °C: shelf life 1 113
year.
Turkey slurry; F90 = 6 min. Target organism: C. botulinum; Silva & Gibbs
refrigerated storage approximately 6D reductions (2010) p. 102
Meat of BSE cattle A single cycle at BSE is closely related to scrapie in Rees & Bettison
should be destructed by 134 ⁰C (± 4 ⁰C) for sheep and may cause Creuzfeld- (1991) p. 39
18 min. holding Jacobs disease in man.
time;
or six separate
cycles at 134 ⁰C (±
4 ⁰C) for 3 min.
holding time
Fish
Crab; blue crab meat 9 For pasteurization processes that FDA (2011) p. 316-
F 85 = 31 min.
target C. botulinum type E and 317
non-proteolytic types B and F,
generally a reduction of six orders
of magnitude (six logarithms, e.g.,
3 -3
from 10 to 10 ) in the level of
contamination is suitable. This is
called a 6D process.
Crab; blue crab 8.9 The process provides a wide margin Gates et al (1993)
F 85 = 31 min.
of safety for the destruction of C.
botulinum type E spores.
After that: refrigeration to ≤ 2.2 ⁰C.
A refrigerated shelf life of about 9
months is possible.
8.9 Refrigerated shelf life (≤ 2.2 ⁰C) of
F 85 = 10-15 min.
about 1.5 months.
F 85 = 15-20 min.
about 2 - 4 months.
F 85 = 20-25 min.
about 4 - 6 months.
F 85 = 25 - 30
min. about 6 - 9 months.
F 85 = 30 - 40
min. about 9 - 18 months.
F 85 ≤ 40 min.
about 12 - 36 months.
Blue crab; F85 = 6 min. Target organism: C. botulinum; Silva & Gibbs
refrigerated storage approximately 6D reductions. (2010) p. 102
Crab meat; F >95 = 6 min. Target organism: C. botulinum; Silva & Gibbs
Cod homogenate; F95 = 6 min. Target organism: C. botulinum; Silva & Gibbs
Crab; dungenes 8.6 For pasteurization processes that FDA (2011) p. 316-
F 90 = 57 min.
crabmeat target C. botulinum type E and 317
non-proteolytic types B and F,
generally a reduction of six orders
of magnitude (six logarithms, e.g.,
from 103 to 10-3) in the level of
contamination is suitable. This is
called a 6D process.

pasteurization
value F or P
Crabmeat homogenate; 6 Cockey and Tatro
F85 = 1 min. “Sufficient to inactivate 10 cfu/g of
refrigerated storage type E C. botulinum spores (6D) (1974), cited in
and keep the food safe (nontoxic) Silva & Gibbs
for 6 months at 4.4°C”. (2008) section
2.4.1
Fish; raw fish F63 = 15 s FDA (2013)
Summary Chart 4A
Target organism: Salmonella. NACMCF (2007);
Bean (2012) table
2.1
Fish: stuffed F74 = 15 s FDA (2013)
Summary Chart 4A
Target organism: Salmonella. NACMCF (2007);
Bean (2012) table
2.1
Fish: stuffing containing F74 = 15 s Target organism: Salmonella. NACMCF (2007);
fish Bean (2012) table
2.1
Fish: Commuted fish F70 < 1 s FDA (2013),
F68 = 15 s Summary Chart 4A
F66 = 1 min.
F63 = 3 min.
Fish: Commuted fish F68 = 15 s Target organism: Salmonella. NACMCF (2007);
Bean (2012) table
2.1
Fish and fishery products F90 = 10 min., FDA (2011) p. 316
with z = 7 ⁰C for
reference
temperatures < 90
⁰C ,
and z = 10 ⁰C for
reference
temperatures > 90
⁰C.
Fish: Ready-to-Eat (RTE) F70 = 2 min. 6-log reduction of NACMCF (2007);
cooked fish and seafoods L. monocytogenes. ICMSF(2002);
Bean (2012) table
2.1
Fish sauces F90 = 10 min., FDA (2011) p. 316
Fish soups with z = 7 ⁰C for
reference
temperatures < 90
⁰C ,
and z = 10 ⁰C for
reference
temperatures > 90
⁰C.
Molluscan shellfish F100 = 5 min. To destruct hepatitis A virus. Rees & Bettison
(1991) p. 40
Oyster homogenisate; F85 = 6 min. Target organism: C. botulinum; Silva & Gibbs
Salmon F90 = 15 min. Sous vide heating; Silva et al (2014) p.
effective to ensure safety and to 589
extend the shelf life of sous-vide
salmon.
Seafoods: Ready-to-Eat F70 = 2 min. 6-log reduction of NACMCF (2007);
(RTE) L. monocytogenes. ICMSF(2002);
Bean (2012) table
2.1, and p. 14
Shrimps: Ready-to-Eat F70 = 2 min. 6-log reduction of NACMCF (2008);
(RTE) L. monocytogenes. Bean et al (2012) p.
To achieve absence per 25 g, or 14
per extention, absence per 100 g in

pasteurization
value F or P
the RTE products.
Surimi based products F90 = 10 min., FDA (2011) p 316
with z = 7 ⁰C for
reference
temperatures < 90
⁰C ,
and z = 10 ⁰C for
reference
temperatures > 90
⁰C.
Surimi F85 ≥ 15 min. An example of a properly FDA (2011) p..316-
(with 2.4% salt on water pasteurized surimi-based product in 317
basis) which 2.4% water phase salt is
present is one that has been
pasteurized at an internal
temperature of 85°C for at least 15
minutes.
Whitefish paste; F90 = 6 min. Target organism: C. botulinum; Silva & Gibbs
Egg, Liquid Egg and Liquid Egg products

Albumen (without use of F56.7 ≥ 3.5 min. USDA (1980);
chemicals) FDA (2002); in
F55.6 ≥ 6.2 min.
Froning (2002)
table 6
Baluts (= boiled, F74 = 15 s FDA (2013)
fertilized egg) Summary Chart 4A
Eggs: In shell 5 log reduction of Salmonella. NACMCF (2006);
pasteurization of eggs Bean (2012) table
2.1
Eggs; raw eggs, broken F63 = 15 s FDA (2013)
and prepared for Summary Chart 4A
immediate service
Eggs; raw eggs, broken F70 < 1 s FDA (2013)
and NOT prepared for F68 = 15 s Summary Chart 4A
immediate service
F66 = 1 min.
F63 = 3 min.
Egg: F60.0 ≥ 3.5 min. USDA (1980);
Whole egg, liquid FDA (2002) in
Froning (2002)
table 6
F60.0 ≥ 3.5 min. 2.75 log reductions of Toledo (2007) p.
L. monocytogenes; 325
14 log reductions of Salmonella
enteritidis.
F60.0 ≥ 3.5 min. New Pasteurization guidelines; Froning (2002) p.
based on 5 log reduction of 25
Salmonella.
F60.0 ≥ 3.5 min. 8.75-log reductions in Salmonella. Bean (2012)NACMCF (2006
table 2.1;
NACMCF (2006)
F60.0 ≥ 3.5 min. for USA. Lewis & Heppell
(2000) p. 219
F63.3 ≥ 2.5 min. for China. Froning (2002) p.
9;
Lewis & Heppell
(2000) p. 219
F62 ≥ 2.5 min. for Australia. Froning (2002) p. 9
F62.5 ≥ 2.5 min. for Australia. Lewis & Heppell
(2000) p. 219
F65 = 90-180 s. for Denmark. Froning (2002) p. 9
F65 - 69 = 1.5 - 3 for Denmark. Lewis & Heppell
(2000) p. 219

pasteurization
value F or P
min.
F64.4 ≥ 2.5 min. for Great Britain. Froning (2002) p.
9;
(to negative alpha amylase Lewis & Heppell
F64.4 ≥ 2.5 min.
activity). (2000) p. 219
F64.4 ≥ 2.5 min. Destruction of pathogens Ramaswamy et al
Salmonella senftenberg. (2005) table 3.1
F66.1 - 67.8 ≥ 3 for Poland. Lewis & Heppell
min. (2000) p. 219
Egg: F70 = 90 s 3 months shelf life at storage temp. Tetrapak, in Toledo
Liquid whole eggs of 5 ⁰C. (2007) p. 325
Egg: F61.1 ≥ 3.5 min. USDA (1980);
Whole egg blends, liquid If less than 2% added non-egg FDA (2002); in
F60 ≥ 6.2 min.
ingredients. Froning (2002)
table 6
Egg: F62.2 ≥ 3.5 min. If 24-38% solids, 2-12% added USDA (1980);
Fortified whole egg and non-egg ingredients. FDA (2002); in
F61.1 ≥ 6.2 min.
blends Froning (2002)
table 6
Egg: F62.2 ≥ 2 min. New Pasteurization guidelines; Froning (2002) p.
Fortified whole egg “Tex” based on 5 log reduction of 25
product; 32% solids Salmonella.
Egg: F62.2 ≥ 2.0 min. New Pasteurization guidelines; Froning (2002) p.
USDA Scrambled egg based on 5 log reduction of 25
mix (30% solids) Salmonella.
Egg: F60 ≥ 2.4 min. New Pasteurization guidelines; Froning (2002) p.
Scrambled egg mix based on 5 log reduction of 25
(22% solids) Salmonella.
Egg: F63.3 ≥ 3.5 min. with 2% or more salt added. USDA (1980);
Salted whole egg FDA (2002); in
F62.2 ≥ 6.2 min.
Froning (2002)
table 6
Egg: F63.3 ≥ 5,7 min. New Pasteurization guidelines; Froning (2002) p.
Salted whole egg (10%) based on 5 log reduction of 25
without storage Salmonella.
Salted whole egg (10%) based on 5 log reduction of 25
with 96-hours storage Salmonella.
after salt addition
Egg: F61.1 ≥ 3.5 min. with 2% or more sugar added. USDA (1980);
Sugared whole egg FDA (2002); in
F60 ≥ 6.2 min.
Froning (2002)
table 6
Sugared whole egg based on 5 log reduction of 25
(10%) Salmonella.
Egg yolk: F63.3 ≥ 3.5 min. New Pasteurization guidelines; Froning (2002) p.
Fortified egg yolk “Tex” based on 5 log reduction of 25
product; 49% solids Salmonella.
Egg yolk: F61.1 ≥ 3.5 min. USDA (1980);
Plain yolk, liquid FDA (2002); in
F60 ≥ 6.2 min.
Froning (2002)
table 6
F60 ≥ 6.2 min.
Salmonella.
Egg yolk: F63.3 ≥ 3.5 min. with 2% - 12% salt added. USDA (1980);
Salted yolk FDA (2002); in
F62.2 ≥ 6.2 min.
Froning (2002)
table 6)
Salted yolk (10%) based on 5 log reduction of 25
Salmonella.
Egg yolk: F63.3 ≥ 3.5 min. with 2% or more sugar added. USDA (1980);
Sugared yolk FDA (2002); in

pasteurization
value F or P
F62.2 ≥ 6.2 min. Froning (2002)
table 6
Sugared yolk (10%) based on 5 log reduction of 25
Salmonella.
Egg white; F56.7 ≥ 3.5 min. Heat without chemicals. Froning (2002) p. 9
liquid; plain
F55.6 ≥ 6.2 min.
Egg white: F57.7 ≥ 6.3 min. New Pasteurization guidelines; Froning (2002) p.
liquid; without pH based on 5 log reduction of 25
adjusted Salmonella.
Salmonella.
Egg white: F54.4 ≥ 3.5 min. New Pasteurization guidelines; Froning (2002) p.
liquid; pH = 8.6 with based on 5 log reduction of 25
hydrogen peroxide Salmonella.
(Standard Brands
Process)
Imitation egg product F56.7 ≥ 4.6 min. New Pasteurization guidelines; Froning (2002) p.
Salmonella.
Mayonaise No heat process pH = 3.9; aW = 0.88. Taylor, K.; Crosby,
required Preservative: sorbate in larger sizes D. (2006) p. 46
for open shelf life.
Storage instructions: refrigerate
after opening.
Dried Egg and Dried Egg products

Dried egg white; bulk F54.4 =7 - 10 days. Hot room pasteurization of the dry Froning (2002) p.
packed powder. Moisture content to be 10
6%.
Dairy products
Baby milk powder See at Infant Formula
Butter: skim milk and Skim milk fraction: Kill micro-organisms; inactivate Walstra (2006) p.
cream for butter F90 = 30 min. enzymes. Destruction of bacterial 468; p. 487
production inhibitors to make the skim milk a
Cream fraction: better substrate for the starter
bacteria.
F85 = 15 s.
Buttermilk, conventional 15-25 s at 85-95 Kill micro-organisms; inactivate HAS
and cultured buttermilk: °C. enzymes. Destruction of bacterial
skim milk for the inhibitors to make the cream a
production of buttermilk better substrate for the starter
bacteria.
Cheese: milk for F72 = 15 s Flowing low pasteurization in heat Walstra (2006) p.
production of Gouda and (Gouda); exchanger. Kills pathogenic and 585; p. 703-704
Edam type cheeses harmful organisms (inactivation of
F72 = 20 s
alkaline phosphatase), but serum
(Edam).
proteins remain soluble, Xantine
oxidase is not destructed; native
milk lipase is not destructed.
Limited loss of soluble calcium.
Cheese: 10 min. at 90 ⁰C. Ripened low fat quarg with low Walstra (2006) p.
Kochkäse; Cancaillotte Ca2+; next yeasts + coryneform 739
Recently: heating bacteria grow; mixing with 1-2% of
to 115 ⁰C. NaCl, butter, stirring and heating;
next hot fill in cups and cooling.
Cheese: Cottage cheese; F73 = 15 s. Flowing low pasteurization in heat Walstra (2006) p.
milk for production of exchanger. Kills pathogenic and 700
cottage cheese: harmful organisms (inactivation of
Cream for the production proteins remain soluble for better
of cottage cheese: F90 = 15 s. rennetability.

pasteurization
value F or P
Cheese: Cheddar F71 = 15 s. Walstra (2006) p.
cheese; milk for 713
production of cheddar
cheese
Cheese: Emmentaler F53 = 35 min. Walstra (2006) p.
production of
Emmentaler cheese
Cheese: Mozzarella F72 = 15 s. Walstra (2006) p.
production of traditional
Mozzarella
Cheese: Soft cheeses, F72 = 15 s. Walstra (2006) p.
having a surface mold; 726
milk for production of
soft cheese
Cheese: Fresh Cheese: see at Quark
Cheese: Processed: see at Processed cheese
Cream, pasteurized; F75 = 15 s Rees & Bettison
18% fat (1991) p. 32
Cream, pasteurized; F80 = 15 s
≥ 35% fat
Cream; whipping cream; F85 = 30 min. Batch pasteurization in tank. Walstra (2006) p.
35% fat Native milk lipase destructed; anti- 453
oxidants produced.
Over 100 °C. Flowing pasteurization in a heat Walstra (2006) p.
exchanger. Native milk lipase 453)
destructed; anti-oxidants produced.
F103 = 20 min. In bottle pasteurization; in can Walstra (2006) p.
pasteurization. Native milk lipase 453
destructed; anti-oxidants produced.
Cream 200 s to 15 s Flowing pasteurization in heat HAS
at 80 °C to 115 °C. exchanger. Production of anti-
oxidants.
F72 ≥ 15 s Minimum requirement in UK for Lewis (2003) in
HTST. Smit (2003) p. 90
Custard: See at Vla
Dutch custard
Ice cream mixture F80 = 25 s. Vegetative pathogens and spoilage Walstra (2006) p.
organisms are killed. Milk lipase 459
should be destructed. Susceptibility
to auto-oxidation is decreased.
F66 = 30 min. Lewis & Heppel
(batch); (2000) p. 218
F71 = 10 min.
(batch);
F79 = 15 sec
(HTST).
F79 ≥ 15 s Minimum requirement in UK for Lewis (2003) in
HTST. Smit (2003) p. 90
F80 = 20 s UK Food Safety Act (1990). Smith (2011) p.
250
F80 = 15 s Destruction of pathogens. Ramaswamy et al
(2005) table 3.1
Infant formula; milk F75 = 20 s for the First pasteurization of the skim milk Caric (1994) p.
powder for babies initial skim milk; (F75 = 20 s). Next concentration to 128-131
F110 = 60 s after 40-48 mass% dry matter; addition
mixing the other of other ingredients, homogenizing;
ingredients. followed by pasteurization (F110 =
60 s) of concentrated mixture prior
to spray drying.
Infant formula F73.2 = 20 s Tube heat exchanger; killing Dutch whey
pathogenic micro-organisms. processing plant
(2010)

pasteurization
value F or P
Kochkäse See at Cheese: Kochkäse; Cansailotte
Milk; low pasteurized F63 = 30 min. Batch pasteurization in tank; Lewis (2003) in
“Holder process”. Smit (2003) p. 89;
Constant stirring required.
“Great advantages of the batch Toledo (2007) p.
system are that it does not 325;
significantly modify the properties Silva et al (2014) p.
of milk, the milk maintains its 588
nutritional value, and the
germicidal effect is approximately
95%”.
Milk; low pasteurized F62.7 = 30 min. Batch pasteurization achieves a 5 European Economic
log reduction in the number of Community (1992)
viable micro-organisms in milk.
F63 = 30 min. 5 log reductions of Coxiella IOM NRC (2003)
burnetti.
Constant stirring required.
F68.3 = 30 min. Batch pasteurization in tank; Shapton (1994) p.
Low Temperature Holding (LTH). 319
Thermoduric non-sporevormers
survive.
≥ 30 min. at 62.8 Batch pasteurization. The Milk and Dairy
°C < T < 65.6 °C. Constant stirring required. Regulations (1988)
F72 ≥ 15 s Fast pasteurization, also known as Silva et al (2014) p.
HTST, involves heating the milk to 588
to F77 ≥ 15 s
72–77 ⁰C for at least 15 s.
The germicidal efficiency of this
method is approximately
99.5%, and alterations in the milk
components are insignificant.
This process is carried out in
tubular or plate heat exchangers.
F71.5 = 15 s HTST in plate heat exchanger. Smith (2011) p.
250
F88 = 1 s
F94 = 0.1 s
F71.7 > 15 s. Flowing pasteurization in heat The Milk and Dairy
exchanger. Regulations (1988)
HTST pasteurization achieves a 5 European Economic
log reduction in the number of Community (1992)
viable micro-organisms in milk.
F72 = 15 s. UK Food Safety Act (1990). Smith (2011) p.
250
F76 > 15 s. Flowing pasteurization in heat Walstra (2006) p.
exchanger. Native milk lipase is 425
destructed; part of the bacterial
inhibitors are destructed;
homogenization is possible.
F77 ≥ 15 s. USA for HTST. Lewis (2003) in
Smit (2003) p. 90
F90 ≥ 0.5 s. USA for HTST. Lewis (2003) in
Smit (2003) p. 90
F100 ≥ 0.05 s. USA for HTST. Lewis (2003) in
Smit (2003) p. 90
8 Holdsworth (1997)
F 72 = 1 min.
p. 106-107
F79.5 = 25 s. Flowing pasteurization in heat Shapton (1994) p.
exchanger. High Temperature Short 319
Time HTST. Thermoduric non-
sporevormers survive.
6 log reductions of Salmonella. Farber et al. (1988)
Milk; Microwave F71.1 = 8 min Complete inactivation (8–9 log10) of Silva et al (2014) p.
pasteurization Yersinia enterocolitica. 590
F71.1 = 3 min Complete inactivation (8–9 log10) of
Campylobacter jejuni.

pasteurization
value F or P
F71.1 = 10 min Complete inactivation (8–9 log10) of
Listeria monocytogenes.
Raw milk F75 = 15 s 6 log reduction of Farber et al.
L. monocytogenes. (1988);
Bean et al (2012),
table 2.1; p. 8
Milk; also skim milk F63 = 30 min. 5 log reduction of Coxiella burnetii. Farber et al.
(batch process) (1988);
Bean et al (2012),
F72 = 15 s;
table 2.1;
(continuous
Rees & Bettison
process)
(1991) p. 32
Milk F63 = 30 min. Batch. Constant stirring required. Toledo (2007) p.
Continuous process. 325
F75 = 15 s;
F89 = 1 sec; Continuous process.
F90 = 0.1 s; Continuous process.
F96 = 0.05 s Continuous process.
F75 = 15 s; 58 log reductions of Mycobacterium
tuberculosis;
18.7 log reductions of
L. monocytogenes;
> 100 log reductions of E. coli
0157:H7;
> 100 log reductions of Salmonella
spp.
Milk F72 = 15 s - 25 s Results in 4 to > 6 log reductions of McDonald (2005),
Mycobacterium avium ssp. cited in Silva et al
F75 = 15 s - 25 s
paratuberculosis (MAP), a (2014) p. 583 and
F78 = 15 s - 25 s vegetative pathogen which causes p. 588,
F72 = 15 s Johne’s disease in cattle; the cited in Silva&Gibbs
F75 = 20 s pathogenic effect of MAP in humans (2008), section
is not yet established. 2.4.1.1, and cited in
F78 = 25 s
Silva & Gibbs
(2010) p. 100
Milk Shelf life = time required for Kessler and Horak
number of colony forming units (1984);
6 cited in Toledo
CFU) to reach 10 per ml at storage
temperature of 5 ⁰C. (2007) p. 325
F74 = 40 s; or 21 days at 5 ⁰C.
F78 = 15 s
F74 = 15 s; or 17 days at 5 ⁰C.
F71 = 40 s
F78 = 14 s; or 16 days at 5 ⁰C.
F85 = 15 s
F71 = 15 s 12 days at 5 ⁰C.
Milk; low pasteurized, F72 = 15 s. Flowing pasteurization in heat Walstra (2006) p.
non-homogenized exchanger. Vegetative pathogens 425
such as Mycobacterium
tuberculosis, Salmonella spp,
enteropathogenic E. coli,
Campylobacter jejuni, Listeria
monocytogenes.
Alkaline phosfatase inactivated
(indicator enzyme).
Vegetative psychrotropic spoilage
organisms sufficiently destructed.
Also most of the other vegetative
spoilage micro-organisms in raw
milk are killed such as coliforms,
mesophilic lactic acid bacteria.
Anti-bacterial properties (bacterial

pasteurization
value F or P
inhibitors) of milk remain intact.
F72.5 = 15 s. Sufficiently destruction (2 log Walstra (2006) p.
reductions) of native milk lipase to 425
produce non-homogenized milk.
Milk; low pasteurized; F75 = 20 s. Sufficiently destruction (3 to 4 log Walstra (2006) p.
homogenized reductions) of native milk lipase to 425
produce homogenized milk.
Milk; low pasteurized, 15 s to 25 s at 72 If refrigerated: safe product; Walstra (2006)
refrigerated storage ⁰C to 76 ⁰C pathogenic micro-organisms chapter 16
sufficiently destructed (alkaline
phosphatase negative).
If refrigerated: shelf stable product
(1 week): spoilage micro-
organisms destructed which can
grow at refrigerator temperature.
Milk; pasteurized by F72 =15 s Lactoperoxidase system still active, Lewis (2003) in
HTST thus exhibiting strong anti- Smit (2003) p. 86;
microbial activity on Pseudomonas p. 87
aeruginosa, S. aureus, and S.
thermophilus.
Milk; pasteurized by F72 =25 s Recommendation by the UK Food Lewis (2003) in
HTST Standards Agency as part of a Smit (2003) p. 90
strategy for controlling
Mycobacterium avium ssp.
paratuberculosis (MAP) in cow’s
milk. MAP is a vegetative pathogen
which causes Johne’s disease in
cattle; the pathogenic effect of MAP
in humans is not yet established.
Milk; high pasteurized F85 = 15 s. Bacterial growth inhibitors are Walstra (2006) p.
eliminated. Despite its lower initial 426
count, high pasteurized milk may
have a shorter shelf life tan low
pasteurized milk due to lack of
inhibition at recontamination.
Thus high pasteurized milk is often
heated in the bottle because then
recontamination cannot occur, and
shelf life will be longer.
Heating over 100 To kill spores of Bacillus cereus, Walstra (2006) p.
°C. thereby enhancing shelf life. Mild 426
browning and cooking flavor due to
Maillard reactions.
Milk; high pasteurized 30 s to 60 s at Full cream milk. This heating Westergaard (1994)
90°C to 95 °C. process produces anti-oxidants. p.15
Milk; sous vide Internal product Target organisms: Lactic acid Silva et al (2014) p.
pasteurization temperature of 70 bacterias, Bacillus cereus, 589
⁰C if 2 min. at 80 ⁰C Pseudomonas.
or 2 min. at 91 ⁰C
Milk: Ultra heat treated F132.2 > 1 s Rees & Bettison
(1991) p. 31
Milk: Ultra-pasteurized F138 = 2 s Ultra-Pasteurization milk is heated S. C. Murphy
milk to 138 °C for a minimum of 2 (2010) Basic Dairy-
seconds. This much higher heat Microbiology 06-10-
treatment results in the destruction CU-DFScience-
of virtually all spoilage organisms. Notes- (1)
Coupled with near sterile handling
systems, UP processing results in
milk with 60-90+ days of shelf-
life.”
Milk: Extended shelf life F115 ≥ 15 s Much better keeping quality than Lewis (2003) in
pasteurized milk milks with F72 = 15 s or F 90 = 15s. Smit (2003) p. 92
F115 - F120 = 1 s - These time-temperature Lewis (2003) in
5s combinations are more effective Smit (2003) p. 92
than temperatures below 100 ⁰C for

pasteurization
value F or P
extending the shelf life of
refrigerated products.
F120 = 2 s Lewis & Heppel
(2000) p. 228
F72 ≥ 15 s + 40 Addition of 40 IU/ml of nisin, a Lewis (2003) in
IU/ml of nisin; bacteriocin, reduced bacterial Smit (2003) p. 92
growth, in particular of
F90 ≥ 15 s + 40
Lactobacillus.
IU/ml of nisin
In several countries addition of
nisin is NOT permitted to milk or
milk-based beverages.
Milk: Extended shelf life F117 ≥ 2 s + 140 Such milks have been stored for Lewis (2003) in
pasteurized milk, stored IU/ml of nisin over 150 days at 30 ⁰C with only Smit (2003) p. 92
at ambient temperature very low levels of spoilage.
F115-120 = 2 s + 75 Such milks have been stored for Lewis & Heppell
- 150 IU/ml of nisin over 100 days at 30 ⁰C with only (2000) p. 231
low levels (1:50) of spoilage.
If stored at 10 ⁰C, the majority of
the samples showed no sign of
spoilage after 1 year.
Milk: concentrated, F80 = 25 s Rees & Bettison
evaporated pasteurized (1991) p. 32
Milk powder: Milk to F90 = 5 min.; or F value to be received in raw milk Walstra (2006) p.
produce high heat milk pasteurizer. 530
F120 = 1 min.
powder (WPN Index ≤
1.5 mg N/g)
Milk powder: Skim milk UHT: 30 s at 121 In a plate or tube heat exchanger.
to produce high heat °C - 148 °C. Caric (1994) p. 98-
milk powder (WPN Index 15 - 30 min. at 85 - In a “hot well” semi batch process. 99
≤ 1.5 mg N/g) 88 ⁰C Skim milk powder for bread
production.
Milk powder: Milk to F85 =1 min. De Wit (2001) p. 43
produce medium heat
skim milk powder
WPN Index:
1.5 < WPNI < 6 mg N/g
Milk powder: Milk to F72 = 15 s. F value to be received in raw milk Walstra (2006) p.
produce low heat milk pasteurizer. 530
powder (WPN Index ≥ 6 1st stage of milk evaporator: T <
mg N/g) 70 °C;
Keep concentrate T < 60 °C;
In milk dryer: ensure low
temperature of air dryer out.
Milk powder: Milk to 3 - 5 min. at 88 -90 Caric (1994) p. 65-
produce milk powder °C; or 66
several seconds at
130 °C.
Milk powder: Milk to F71.7 = 15 s. Plate or tube heat exchanger. Caric (1994) p. 98-
produce skim milk “Destroys all pathogenic and most 99
powder saprophytic microorganisms and
inactivates enzymes with minimum
detrimental heat induced changes,
such as serum protein
denaturation”.
Milk powder: Milk to Milk prior to drying: Intense pasteurization required to Walstra (2006) p.
produce full cream milk F95 = 1 min. obtain resistance to auto-oxidation. 515 - 516
powder;
Pasteurization of concentrate: to
Next: concentrated milk Concentrate: kill recontamination due to
heating at 78 °C. concentration, and to lower the
viscosity during atomization.
Milk powder: Milk to 30 to 60 seconds at To produce anti-oxidants. Westergaard (1994)
produce full cream milk 90 ⁰C to 95 ⁰C p. 15
powder
Porridge; sweet 30 - 60 min. at 90 - Batch pasteurization in tank; kill HAS

pasteurization
value F or P
95 °C. vegetative micro-organisms;
“cooking” of oats or rice.
Porridge; sour; 20 - 120 min. at Batch pasteurization in tank; kill HAS
barley gruel 90-95 °C. vegetative micro-organisms;
“cooking” of flour or barley.
Processed cheese ≥ 30 s at ≥ 65.5 ⁰C “Pasteurized process Cheese”. Nath (1993) p. 230
Moisture ≤ 43%.
Fat ≥ 47%.
USA Legislation.
≥ 30 s at ≥ 65.5 ⁰C “Pasteurized process cheese food”.
Moisture ≤ 44%.
Fat ≥ 23%.
Cheese ingredients > 51%.
USA legislation.
≥ 30 s at ≥ 65.5 ⁰C “Pasteurized process cheese
spread”.
44% < moisture < 60%.
Fat ≥ 20%.
Cheese ingredients > 51%.
USA legislation.
Max. 15 min. at 75 No substantial change in structure Meyer (1970) p. 58;
⁰C and consistency. Optimum p. 156
temperature for transfer from
disperse casein gel to homogenous
casein “solution”; casein
peptization.
5 - 15 min. at 70 - Batch; direct (steam injection) or Shaw (1986)
85 ⁰C indirect heating.
5 min at 75 ⁰C Steam jacketed processor that Caric (1987) p. 347
grinds, mixes, processes; steam
injection.
4 - 15 min. at 71 ⁰C Batch processing, constant Caric (1987) p.

- 95 ⁰C agitation; direct or indirect heating. 346-347
Also a pasteurizing effect.
71 ⁰C - 80 ⁰C; Processed cheese for slicing; block Caric (1987) p.
cheese. 340; p. 348;
80 ⁰C - 85 ⁰C; 4 - 8 Nath (1993) p. 235
min.
74 ⁰C - 85 ⁰C If moisture ≤ 45% .
79 ⁰C - 85 ⁰C Processed Cheese for food, and Caric (1987) p.
Processed Cheese analogue. 340;
If moisture ≤ 44%, and fat < 23%. Nath (1993) p. 235
Several minutes at Batch heating while stirring; next Walstra (2006) p.
80 ⁰C hot filling in container, and then 737-739)
cooling.
4 - 8 min. at 80⁰C Processed cheese for slicing; block Meyer (1970) p. 60;
to 85 ⁰C cheese. p. 158;
Caric (1987) p. 340
4 - 8 min. at 80 ⁰C Processed cheese for slicing; block Kammerlehner
- 85 ⁰C cheese; usually aW ≈ 0.95 so no (2003) p. 748-749
outgrowth of Clostridium spores.
4 - 6 min. at 78 ⁰C Processed cheese for toast. Kammerlehner
- 85 ⁰C (2003) p. 749
85 ⁰C Processed cheese. Nath (1993) p. 230
8 - 15 min. at 85 ⁰C Processed cheese for spread. Meyer (1970) p. 60;
- 98 ⁰C (-150 ⁰C) Above 90 ⁰C all vegetative micro- p. 156; p. 158;
organisms will be destructed Caric (1987) p.
30 min. at 85 ⁰C - (pasteurization). 340; p. 348
98 ⁰C if cheese is
very young
8 - 15 min. at 85 ⁰C Processed cheese for spread. Kammerlehner
- 98 ⁰C; (2003) p. 748
UHT to 145 ⁰C

pasteurization
value F or P
88 ⁰C - 91 ⁰C Processed cheese for spread. Caric (1987) p.
If 44 % ≤ % moisture ≤ 60%. 340;
Nath (1993) p. 235
90 ⁰C - 95 ⁰C If moisture ≤ 55%.
over 70 ⁰C to a Water absorption capacity of casein Meyer (1970) p.
max. of 90 ⁰C increases; cream like consistency 156
4 - 5 min. 70 ⁰C - Block cheese. Processing in steam Tetrapak (2003) p.
95 ⁰C; or even jacketed cookers, and by direct 342-343
higher. steam injection; constant agitation.
Hot packaging at cooking
temperatures; slow cooling!
10 - 15 min. 70 ⁰C Spread cheese Processing in steam
- 95 ⁰C; jacketed cookers, and by direct
steam injection; constant agitation.
Hot packaging at cooking
temperatures; rapid cooling!
Over 90 ⁰C Low viscosity product. Meyer (1970) p.
156
80 ⁰C - 120 ⁰C Batch processing; vigorous mixing Meyer (1970) p.
(and cutting) during the heating 147
process.
(3 - 5 min. at) 125 Batch process in stirred tank; next Kammerlehner
⁰C cooling to < 100 ⁰C; hot fill at 85 (2003) p. 747
⁰C.
130 ⁰C - 145 ⁰C; Continuous processing: heating by Meyer (1970) p. 58;
at 145 ⁰C only direct steam injection; rapid cooling p. 148-151; p. 156
some seconds by flash evaporation and in scraped
heat exchanger (votator).
Spore destruction; sterilization.
2 - 3 s at 130 ⁰C - Continuous processing. Caric (1987) p. 340
145 ⁰C
110 ⁰C; max 140 ⁰C Continuous processing: heating and Meyer (1970) p.
cooling by scraped heat exchanger 151
(votator).
Processed Cheese 110 ⁰C - 125 ⁰C Continuous processing: heating and Kammerlehner
cooling (to 80 ⁰C) by stirrers or (2003) p. 747
scraped heat exchanger (votator);
next packaging.
125 ⁰C Continuous process; heating; next Kammerlehner
cooling and hot fill at 85 ⁰C; (2003) p. 747-748
packaging air tight and hermetically
sealed; cold storage and
distribution. Then 4 - 6 months
shelf life.
4 min. 121 ⁰C or Sufficiently inactivation of spores of Kammerlehner
seconds at 140 ⁰C Clostridium tyrobutiricum, C. (2003) p. 748
butyricum, C. sporogenes. UHT to
140 ⁰C only suitable for cheese
spreads.
4 - 180 seconds at Continuous processing; steam Kammerlehner
100 ⁰C injection in mixing tubes; next flash (2003) p. 747
cooling and further processing.
Processed cheese, to be 130 ⁰C - 145 ⁰C UHT Sterilization; next aseptically Meyer (1970) p.
sold in cans or in UHT filling in tubes or cans. 157
consumer tubes Heating at 95 ⁰C. Only if the % of dry matter is over
53%; next “aseptically” filling in
cans or tubes, or hot filling and
next cooling.
10 - 15 min. at 95 Heating in bulk during mixing; next Meyer (1970) p.
⁰C “aseptically” filling in tubes or cans, 158
or hot filling and then cooling.
Processing of bulk Retort processing in packaging. Meyer (1970) p.
at max. 95 ⁰C; next 157
in container

pasteurization
value F or P
sterilization in
retort
Processed Cheese with Max. 95 ⁰C; Prevention of Maillard browning =
additional lactose or UHT heating to non-enzymatic browning reaction
max. 120 ⁰C between casein and lactose.
Processed Cheese for 4 - 8 min. at 80⁰C Processed cheese for slicing; block Meyer (1970) p. 60;
slicing to 85 ⁰C cheese p. 157
70⁰C - 75 ⁰C Processed cheese for slicing; block Meyer (1970) p.
spread cheese. Only for very large 157
batches of cheese which cool
extremely slow.
Processed Cheese spread 8 - 15 min. at 85 ⁰C Processed cheese spread; Meyer (1970) p. 60;
- 98 ⁰C (-150 ⁰C) creamlike consistency. p. 157)
Quark: milk for F74 = 15 s. Flowing low pasteurization in heat Walstra (2006) p.
production of low fat exchanger. Kills pathogenic and 697-698
quark harmful organisms (inactivation of
proteins remain soluble for better
rennetability.
Vla (Dutch custard) 10 - 30 min. at 90- Batch pasteurization in tank; kills HAS
95 °C. vegetative micro-organisms;
gelation of starch.
10 - 30 seconds at Flowing pasteurization in heat
110 °C to 140 °C. exchanger; kills vegetative micro-
organisms; gelation of starch.
F125 = 4 s. Flowing pasteurization by UHT
Direct steam injection.
Whey; heat processing at in tube heat exchanger; or in plate Dutch whey
whey for production of 70 - 100 ⁰C heat exchanger. processing plants
whey powders Using direct steam injection. (2010)
Yoghurt: milk for 20 min. to 5 min. at Batch pasteurization in tank. Walstra (2006) p.
production of yoghurt 85 °C to 95 °C. Bacterial inhibitors destructed; 563
viscosity of yoghurt increases.
10 min. to 5 min. at Flowing pasteurization in heat Walstra (2006) p.
85°C to 90 °C. exchanger. 563;
Safe: pathogenic vegetative micro- Walstra (2006);
organisms destructed; chapter 22.4.2.
Vegetative spoilage organisms
which could grow during
fermentation, destructed.
Bacterial inhibitors destructed, and
phages destructed; thus lactic acid
bacteria can grow during
fermentation;
viscosity of yoghurt increases.
5 min. at 90 °C to Flowing pasteurization in heat De Wit (2001) p. 46
95 °C. exchanger. Improves properties of
milk for yoghurt starter; ensures
firm structure of the finished
product with less risk of serum
separation.
Yoghurt drinks: milk for 15 min. at 85 °C to Either batch or flowing. Destruction Walstra (2006) p.
production of yoghurt 95 °C initially. of bacterial inhibitors and of all 564-565
drinks other vegetative micro-organisms.
After fermentation
to yoghurt: Flowing pasteurization of yoghurt
F75 = 20 s or itself. Destruction of lactic acid
bacteria and of yoghurt viscosity.
F110 = 5 s.
Yoghurt-like, acidified, F140 = 40 s 3 month shelf life at ambient Von Bockelman
flavored milks; (continuous flow) temperature storage if ph = 4.6. (1998)
3 month shelf life at ambient cited in
F130 = 40 s
temperature storage if ph = 4.5. Toledo (2007) p.
(continuous flow)
326
F120 = 40 s 3 month shelf life at ambient
temperature storage if ph = 4.4.

pasteurization
value F or P
(continuous flow)
(continuous flow) temperature storage if ph = 4.3.
Yoghurt-like, acidified, F115 = 20 min. 3 month shelf life at ambient Von Bockelman
flavored milks (batch process) temperature storage if ph = 4.6. (1998)
3 month shelf life at ambient cited in
F110 = 20 min.
temperature storage if ph = 4.5. Toledo (2007) p.
(batch process)
326
F105 = 20 min. 3 month shelf life at ambient
(batch process) temperature storage if ph = 4.4.
Acid products, High acid products, Acidified products

Ambient (= at room 5.5 if pH < 3.7 CCFRA-Tucker
F 65 = 16.7 min.
temperature) safe and and target organism is yeasts. (1999) p. 8-11
or F70 = 2.1 min.
stable acidified foods: 8.3
F 85 = 5 min. if 3.7 ≤ pH ≤ 4.2, Tucker (2011) p. 83
or and target organisms are butyric
8.3 anaerobes such as B. macerans
F 95 = 30 s
and B. polymyxa.
8.3
F 93.3 = 5 min. if 4.0 < pH ≤ 4.3, National Food
and target organisms are butyric Processors
anaerobes such as B. macerans Association (USA),
and B. polymyxa. in Tucker (2011) p.
8.3 if 4.3 < pH < 4.6, 67; p. 83
F 93.3 = 10 min.
and target organisms are butyric
anaerobes such as B. macerans
and B. polymyxa (e.g. tomato
based products).
Ambient (= at room 8.9 if pH < 3.9. Tucker (2011) p. 80
F 93.3 = 0.1 min.
temperature) safe and 8.9 if 3.9 < pH < 4.1 min.
F 93.3 = 1.0 min.
stable high acid and 8.9
acidified foods: F 93.3 = 2.5 min. if 4.1 < pH < 4.2 min.
8.9 if 4.2 < pH < 4.3 min.
F 93.3 = 5.0 min.
8.9 if 4.3 < pH < 4.4 min.
F 93.3 = 10 min.
8.9 if 4.4 < pH < 4.5 min.
F 93.3 = 20 min.
Acidic sauces and acidic 10 if pH ≈ 4.4; Unox
F 85 = 200 min.
soups in cans to sufficiently kill D-streptococcus
and Micrococcus luteus.
Acidic vegetables and See at “Pasteurization Values” in section Fruits and Vegetables
fruits
Yoghurt, Quark, and See at “Pasteurization values” in section Dairy products
Cheese:
Fruits and Vegetables


pasteurization
value F or P
Acidified or naturally 10.83
F 71.11 = 1.2 If pH ≤ 4.1, then 5 log reductions Breidt et al (2010)
high acid vegetables, min. in bacterial pathogens (E. coli
acidified by acetic acid, O157:H7, Salmonella, and
stored at ambient Listeria), for acidified products with
temperature a pH of 4.1 or below.
Apple juice F71.1 = 6 s pH ≤ 4.0; Penn State
5-log reduction for oocysts of University (2010);
F73.9 = 2.8 s
parasite Cryptosporidium parvum.,
F76.7 = 1.3 s Because this parasite is believed to Derived from
F79.4 = 0.6 s be more heat resistant than E. coli FDA/CFSAN (2004)
F82.2 = 0.3 s O157:H7, Salmonella, and Listeria, section C.V.5.2;
these F parameters will also control
bacterial pathogens.
FDA/CFSAN (2004)
F71.7 = 15 s is also F71.7 = 15 s is also considered section C.V.5.2
considered adequate to achieve a 5-log
adequate reduction of oocysts of
Cryptosporidium parvum and the
three vegetative bacterial
pathogens (E. coli O157:H7,
Salmonella and Listeria
monocytogenes) when this process
is used for apple juice (at juice pH
values of 4.0 or less).
Apple juice: Single F71.1 = 3 s Adequate to ensure a 5-log Penn State
strength apple juice, reduction of the three vegetative University (2010)
adjusted to a pH of 3.9. bacterial pathogens E. coli quoting FDA
O157:H7, Salmonella and Listeria Comments/Recomm
monocytogenes at juice pH values endations;
pH ≤ 3.9.
FDA/CFSAN (2004)
section V.C.5.2
Apple cider F68.8 = 14 s 5-log reduction of acid adapted E. Penn State
coli O157:H7 in apple cider (pH University (2010);
values of 3.3 and 4.1).
F71.1 = 6 s
FDA/CFSAN (2004)
These F values are “adequate to section V.C.5.2
ensure a 5-log reduction of the
three stated bacterial pathogens,
(E. coli O157:H7, Salmonella, and
Listeria monocytogenes) (..) if any
of these pathogens are the
pertinent microorganism in your
juice”. FDA/CFSAN (2004).
Apples; canned; stored 8.9 pH = 3.3. Eisner (1988) in
F 93.3 = 0.2 - 0.6
at ambient temperature min. Tucker (2011) p. 68
Heating until can If 3.8 < pH < 4.2. Tucker (2011) p. 65
centre temperature
Apples; canned; stored (CCT) = 85 °C for 5
at ambient temperature min.;
or to Can Centre
Temperature of 95
°C for 30 s
Apple puree F78 = 10 seconds Effective for polyphenol-oxidase Silva & Gibbs
inactivation. (2004) p. 355
Apricots; stored at 8.9 pH = 3.2 - 4.0. Eisner (1988) in
F 93.3 = 1.0 - 8.0
ambient temperature min. Tucker (2011) p. 68
Apricot puree F78 = 10 s. Effective for polyphenol-oxidase Silva & Gibbs
Beetroot; F82 = 20 min. Measured in liquor, not centre, for Taylor, K.; Crosby,
1% acidity whole baby beetroot. D. (2006) p. 7-9
1% acidity.
Bilberries; stored at 8.9 pH 3.7. Eisner (1988) in
F 93.3 = 0.5 min.
ambient temperature Tucker (2011) p. 68

pasteurization
value F or P
Blackberries; stored at ?? pH = 3.3. Eisner (1988) in
Brown sauce F65 = 17 min. pH = 3; aW = 0.95. Taylor, K.; Crosby,
Heat during process. D. (2006) p. 46
No preservatives.
Capers pickles, 1-2% 7 pH < 3.7. Holdsworth &
F 87 > 5 min.
acetic acid, no sugar; Simpson (2007) p.
stored at ambient 136
temperature
Carrot pickles, 1-2 % 7 pH = 3.7 - 3.9.
F 87 > 20 - 25 min.
acetic acid, with sugar;
stored at ambient
temperature
Carrot homogenate; F90 = 6 min. Target organism: C. botulinum; Silva & Gibbs
refrigerated approximately 6D reductions. (2010) p. 102
Catsup: see at Ketchup
Cauliflower; pickled; F71 = 15 min. 1% acidity. Taylor, K.; Crosby,
1% acidity D. (2006) p. 7-9
Cherries: Sour cherries; 8.9 pH = 3.5. Eisner (1988) in
F 93.3 = 0.2 - 0.4
stored at ambient min. Tucker (2011) p. 68
temperature
Cherries: Sweet 8.9 pH 3.8.
F 93.3 = 0.6 - 2.5
cherries; stored at min.
ambient temperature
Citrus juice If you are a citrus juice processor FDA/CFSAN (2004):
and rely on, as your pathogen section V.C.1.0
control measure, a series of surface
sanitization treatments and an
extraction process that limits
juice/peel contact as provided for
under 21 CFR 120.24 (b), these
treatments must consistently
achieve at least a 5-log reduction in
the "pertinent microorganism."
Cucumber pickles, 1-2% 7 pH < 3.7. Holdsworth &
F 87 > 5 min.
temperature
Cucumbers; F74 = 25 min. 1% acidity. Taylor, K.; Crosby,
1% acidity D. (2006) p. 7-9
Cupuacu nectar; 7.8 5D reduction of spores of Vieira et al (2002)
F 98 = 9 min. in a
= 25% of Cupuacu continuous system Alicyclobacillus acidoterrestris
(Theobroma (rapid heating in results in 55 % retention of
grandiflorum) pulp and plate heat ascorbic acid
15% sugar exchanger; hot fill
and hold) z and F for fresh, NOT for long-time
frozen, Cupuacu.
7.8 5D reduction of spores of
F 115 = 8 seconds
in a continuous Alicyclobacillus acidoterrestris
system (plate heat results in 98.5 % retention of
exchanger; HTST) ascorbic acid.
z and F for fresh, NOT for long-time

frozen stored, Cupuacu.
Cupuacu (Theobroma F90 = 80 sec., pH = 3.3 (non-heated). Silva & Silva (2000)
grandiflorum) puree (excluding heating pH = 3.4 immediately after p. 56
time Come Up Time pasteurization.
of 220 sec.) pH = 3.5 after pasteurization and
26 weeks of storage at 38 ⁰C.
F70 = 5 min. No peroxidase activity. Silva & Gibbs
(2004) p. 355
Drinks: F95 = 15 s if pH < 4.2. Tetrapak (2013)
still drinks, juices, if 4.2 < pH < 4.6.
F123 = 15 s
nectars (JNSD)
F138 = 4 s. pH > 4.6.

pasteurization
value F or P
Fruits: 10 3.7 < pH < 4.2. Tucker (1999) p.
F 85 = 5 min.
Acid fruits, stored at 225
ambient temperature
Fruit juices: see at Juices
Fruit products: 30 - 90 s at 90 - 95 to inactivate yeasts, moulds, and Skudder (1993) p.
High acid (pH < 4.0) °C Lactobacillus organisms. 76
fruit products; shelf life
at ambient temperature
Fruit products: F60 = 5 min. Spores and vegetative cells of most Silva & Gibbs
High acid (pH < 4.0) molds are inactivated upon (2004) p. 356
fruit products exposure to 60 ⁰C for 5 min.
Notable exceptions are the
ascospores of certain strains of
Neosartorya fischeri, Byssochlamys
nivea, Talaromyces flavus,
Eupenicillium javanicum, and
Byssochlamys fulva molds.
Fruit products: Pasteurization should be based on Alicyclobacillus Silva & Gibbs
Acid (high acid) fruit acidoterrestris spores, because: (2004) p. 358;
products (pH < 4.6), 1) The heat resistance of other microorganisms
stored at ambient (vegetative/spore forms) is much lower than that found Silva & Gibbs
temperature for spores of Alicyclobacillus acidoterrestris. (2006) section
2) Although the common assumption is that microbial 2.4.2
spores present in pasteurized acidic fruit products
(pH<4.6) do not grow because of the acidity of the
product, several cases of A. acidoterrestris spore
germination and growth in high-acid fruit products have
been reported in the literature.
The required F value should be based on the following

experiments performed with the product to be
pasteurized:
i. Determination of D-value and z-value of Alicyclobacillus
acidoterrestris spores;
ii. Potential for A. acidoterrestris spore germination and
growth during product storage for at least 1 month at 25
and 43 ⁰C;
iii. Monitor product quality during storage following
pasteurization treatments of different severities.
In fruit concentrates, the high content of soluble solids

(i.e. the low water activity aW) inhibits the growth of
Alicyclobacillus acidoterrestris spores; so a F value of less
than 6D may be applied.
Growth of Alicyclobacillus acidoterrestris spores in drinks

can also be prevented by carbonation, or by adding 300
mg/L of sorbic acid, 150 mg/L benzoic acid, or both.
Fruit puree F80 = 5 min. If pH < 3.7. Taylor, K.; Crosby,
Heat to 90 ⁰C If pH < 3.7, for Byssochlamys. D. (2006) p. 7-9
Most spoilage caused by
yeast/mould.
F65 = 17 min. If pH < 3.7.
Heat to 90 ⁰C If pH < 3.7, for Byssochlamys.
Gherkins; F74 = 25 min. 1% acidity. Taylor, K.; Crosby,
1% acidity D. (2006) p. 7-9
Gherkins: Pickled 8.9 pH 3.5 - 3.8. Eisner (1988) in
F 93.3 = 0.5 - 1.0
gherkins, stored at min. Tucker (2011) p. 68
ambient temperature
Gherkins: Sweet and 8.9 pH 3.6 - 4.1.
F 93.3 = 0.5 - 1.0
sour gherkins, stored at min.
ambient temperature
Gooseberries; stored at 8.9 pH = 3.0. Eisner (1988) in
F 93.3 = 0.5 min.

pasteurization
value F or P
Grape juice: Single F71.1 = 3 s Adequate to ensure a 5-log Penn State
strength white grape reduction of the three vegetative University (2010)
juices adjusted to a pH bacterial pathogens E. coli quoting FDA
of 3.9. O157:H7, Salmonella and Listeria Comments/Recomm
pH ≤ 3.9.
FDA/CFSAN (2004)
section V.C.5.2
Grape puree F78 = 10 seconds Effective for polyphenol-oxidase Silva & Gibbs
Grapefruit juice; stored 8.9 pH = 3.2. Eisner (1988) in
F 93.3 = 0.2 - 0.4
at ambient temperature min. Tucker (2011) p. 68
Grapefruit juice; stored Flash Toledo (2007) p.
at ambient temperature pasteurization: 325
F74 = 16 s,
or F85 = 1 sec
Greengages; stored at 8.9 pH = 3.2. Eisner (1988) in
F 93.3 = 0.8 min.
Guavas; stored at 8.9 pH = 3.8. Eisner (1988) in
F 93.3 = 0.8 min.
Honey F80 = 4 min. “There were practically no Escriche, I, et al
differences between the raw, the (2009)
liquefied (48 h at 45 ⁰C), and the
pasteurized samples of each honey.
.... industrial processes conducted
under controlled conditions should
not significantly alter the intrinsic
aroma of honey”.
Jalepeno: see at Peppers
Jams; stored at ambient 8.9 pH = 3.5. Eisner (1988) in
F 93.3 = 0.8 min.
temperature Tucker (2011) p. 68
Juices: F80 = 30 s. if pH < 4.5, and flowing heating in Shapton (1994) p.
High acid fruit juices; heat exchanger. 348-349
stored at ambient 7 EBC (1995) p. 13
3000 min. ≤ F 60 ≤
temperature 5000 min.
Juices: First Heating in a “The National Food Processors National Food
Fruit juices, shelf stable heat exchanger to Association states that a typical hot Processors
after hot fill-hold 90 ⁰C: fill/hold process used for shelf Association (NFPA),
pasteurization F90 = 2 seconds; stable juices might be to treat the cited in
next Filling at 85 juice at 90 degrees C (194 degrees FDA/CFSAN (2004)
⁰C; F) for 2 seconds, followed by filling Section V 4.2.
then Holding: at 85 degrees C (185 degrees F)
and holding for 1 minute at that Mena et al (2013)
F85 = 1 min.
temperature. Based upon research p. 2127
it conducted for E. coli O157:H7,
Salmonella species (spp.) and
Listeria monocytogenes in fruit
juices, NFPA calculated that this
typical process used for shelf stable
juices would achieve a 50,000 log
reduction for these pathogens
without taking into account the
cumulative lethality during the cool
down period.
The normal processing conditions Mena et al (2013)
of hot-filled shelf-stable juices p. 2127
cause often microbial lethality in
excess, flavor loss, browning and
nutritional degradation.
Juices: First Heating (in a Hot fill-cool procedure for fruits National Canners
Fruit juices, shelf stable heat exchanger) to with pH < 4.0. Association
after hot fill-hold T > 85 ⁰C; Filling temperature higher than cited in
pasteurization Next Filling, and 85⁰C, followed by can sealing, and Silva & Silva (1997)
can sealing. (immediately) immersion for 2 min. p. 535

pasteurization
value F or P
Then Holding: in steam or water of 88 ⁰C before
F88 = 2 min. cooling.
Juices: F71.1 = 3 seconds “Recommended general thermal National Food
Fruit juices for 5-log reduction process of 3 seconds at 71.1 Processors
of the pathogenic E. degrees C (160 degrees F), for Association, cited in
coli O157:H7, Salm achieving a 5-log reduction for E. Mazzotta (2001),
onella, and Listeria coli O157:H7, Salmonella, and Liste and in
monocytogenes in ria monocytogenes in fruit juices. FDA/CFSAN (2004)
fruit juices. The efficacy of this process was Section V.C.5.2
measured using single strength
apple, orange, and white grape
juices adjusted to a pH of 3.9. The
authors noted that a pH in the
range of 3.6 to 4.0 has been
reported as a non-significant
variable in the heat resistance of E.
coli O157:H7. The authors also
noted that the heat resistance of
these vegetative bacterial
pathogens might be considerably
greater at pH values of 4.0 and
higher. This process assumes that
the pathogens will have increased
thermal resistance due to their
being acid-adapted.”
Juices: 30 - 15 s at 93 ⁰C - Inactivation of micro-organisms Shapton (1994) p.
Fresh juices, stored at 96 °C. (shelf life). 348-349
ambient temperature
Juices: F88 = 15 s. Inactivation of enzymes (pectin Ramaswamy et al
Fruit juices, stored at esterase; polygalacturonase). (2005) table 3.1
ambient temperature F88 = 15 s. UK Food Safety Act (1990). Smith (2011) p.
250
F90 = 1 min. Inactivation of micro-organisms Eagerman and
(shelf life) and inactivation of heat- Rouse (1976) in
stable pectin methyl esterase Timmermans et al
(PME) to prevent cloud loss. (2011) p. 235
Juices: F80 = 5 min. if pH < 3.7. Taylor, K.; Crosby,
Fruit juice Heat to 90 ⁰C if pH < 3.7, for Byssochlamys. Most D. (2006) p. 7-9
spoilage caused by yeast/mould.
F65 = 17 min. if pH < 3.7.
Heat to 90 ⁰C if pH < 3.7, for Byssochlamys.
Juices: 5 log reductions of E. coli O157:H7, NACMCF (2006);
Fruit juice and Salmonella. Bean (2012) table
2.1
“The initial number of pathogens FDA/CFSAN (2004):
present in your untreated juice is section V.C. 1.0
likely to be far less than
5
10 organisms per gram, i.e., only
1 2
10 or 10 organisms per gram.
Applying a 5-log treatment to juice
that may contain such levels of
pathogens achieves a tolerable
level of risk by ensuring that the
process is adequate to destroy
microorganisms of public health
significance or to prevent their
growth.”
“Thus, if you use pasteurization as
your pathogen control measure,
that treatment must be carried out
to achieve consistently at least a 5-
log reduction in the "pertinent
microorganism."
Juices: F80 = 30 s. “To ensure the safety of a FDA/CFSAN (2004):

pasteurization
value F or P
Fruit juice concentrates "thermally processed concentrate" section V.C.4.3
we recommend all of the juice
receive a pretreatment consisting
of a thermal treatment of at least
80 degrees Centigrade for thirty
seconds. Such a process delivers a
degree of thermal inactivation of
pathogens that is extraordinarily
beyond the required 5-log
reduction”.
Juices: F90 = 2 s; Mazzotta (2001);
Fruit juices; premium “These processing conditions by far
F84 = 20 s.
exceed the criterion for microbial Timmermans et al
inactivation”. (2011) p. 235
Juices, Nectars and Still F95 = 15 s tradi- If pH < 4.2. Tetrapak (2013)
Drinks (JNSD) tionally.
New approach:
F95 - 98 = 10-30 s.:
first pasteurization,
to deactivate
enzymes and kill
micro-organisms.
F80 = 15 s: second
pasteurization
(prior to filling)
F80 = 15 s Juice with pulp if pH < 4.2.
F123 = 15 s If 4.2 < pH < 4.6.
F138 = 4 s. pH > 4.6.
Ketchup; (Catsup) F71 = 15 min.; 1% acidity. Taylor, K.; Crosby,
1% acidity or hot fill at 82 ⁰C D. (2006) p. 7-9
Leek pickles, 1-2 % 7 pH = 3.7 - 3.9. Holdsworth &
F 87 > 20 - 25 min.
acetic acid, with sugar; Simpson (2007) p.
temperature
Lemonades; stored at 7 EBC (1995) p. 13
300 min. ≤ F 60 ≤
ambient temperature 500 min.
Lemon juice; stored at 8.9 pH = 2.5. Eisner (1988) in
F 93.3 = 0.1 min.
Mandarins; stored at 8.9 pH = 3.2 - 3.4. Eisner (1988) in
F 93.3 = 1.0 - 2.0
Mango extract F76.7 = 1 min. Sufficient for inactivation of mango Silva & Gibbs
pectin-esterase (PE). (2004) p. 355
Mango puree Heat puree to 76 to “Hot fill - cool” process. Nanjudaswamy
80 ⁰C; fill can; seal; 0.57 L cans of DxH = 103.2x119.1 (1973), cited in
keep inverted for 2- mm. Silva & Silva (1997)
3 min. for lid This process ensured adequate p 353
sterilization commercial sterility.
F99 = 1 min. Sufficient for inactivation of mango Silva & Gibbs
pectin-esterase (PE). (2004) p. 355
Nectarines; stored at 8.9 pH = 4.0. Eisner (1988) in
F 93.3 = 1.5 - 8.0
Nectars F95 = 15 s If pH < 4.2. Tetrapak (2013)
traditionally.
New: F80 = 15 s if
turbulent flow
F123 = 15 s. If 4.2 < pH < 4.6.
F138 = 4 s. pH > 4.6.
Olives, green; stored at 20 pH = 3.6. Holdsworth &
F 62.5 > 15 min.
ambient temperature Simpson (2007) p.
136
Olives; F66 = 10 min. 1% acidity. Taylor, K.; Crosby,
1% acidity D. (2006) p. 7-9

pasteurization
value F or P
Onion pickles, 1-2% 7 pH < 3.7. Holdsworth &
F 87 > 5 min.
temperature
Onions; F80 = 10 min. 1% acidity. Taylor, K.; Crosby,
1% acidity D. (2006) p. 7-9
Onions: silverskin F71 = 15 min. 1% acidity.
onions;
1% acidity
Orange juice; stored at 8.9 If pH = 3.5 - 3.8. Eisner (1988) in
F 93.3 = 0.2 - 0.6
Flash Toledo (2007) p.
pasteurization; 325
hold time =
F90 = 1 min. or
F95 = 15 seconds.
Orange juice: Single F71.1 = 3 s Adequate to ensure a 5-log Penn State
strength orange juice, reduction of the three vegetative University (2010)
adjusted to a pH of 3.9. bacterial pathogens E. coli quoting FDA
O157:H7, Salmonella and Listeria Comments/Recomm
pH ≤ 3.9.
FDA/CFSAN (2004)
section V 5.2
Orange juice F71.1 = 3 s 5 log reduction of the “pertinent FDA /CFSAN (2004)
micro-organism”; in orange juice section V.C. 1.0;
this is E. coli 0157:H7. section V.C.1.3;
If pH = 3.6 - 4.0. section VII.B.3.0
“This specific temperature-time is

insufficient to inactivate spoilage Timmermans
organisms”. (2011) p. 236
F72 = 20 s “Mild heat pasteurization of orange Timmermans
juice”. (2011) p. 236
Orange juice; 12 Brix Second If pH < 4.2. Tetrapak (2013)
pasteurization,
prior to filling: See also at Juices, Nectars and Still
F95 = 15 s Drinks (JNSD).
(traditionally).
F80 = 15 s: New
Papaya pulp F70 = 5 min. No peroxidase activity. Silva & Gibbs
(2004) p. 355
Papaya puree; F99 = 1 min. Sufficient for inactivation of papaya Silva & Gibbs
papaya nectar pectin-esterase (PE). (2004) p. 355
Peaches; stored at 8.9 pH = 4.0. Eisner (1988) in
F 93.3 = 1.5 - 8.0
centre temperature
= 85 °C for 5 min.;
or to can centre
temperature of 95
°C for 30 s.
Flash If pH < 4.5. Toledo (2007) p.
pasteurization; 325
hold time =
F110 = 30 seconds
Pears F100 = 6 min. pH = 4.2 to 4.49. Taylor, K.; Crosby,
D. (2006) p. 7-9
Pears; stored at ambient 8.9 pH = 4.0. Eisner (1988) in
F 93.3 = 1.3 - 10
temperature min. Tucker (2011) p. 68
Heating until can pH must be pH < 4.2. Tucker (2011) p. 68
centre temperature
(CCT) ≥ 96 °C. Green fruit is significantly

pasteurization
value F or P
harder and takes longer to process.
centre temperature
(CCT) = 85 °C for 5
min.; or to CCT of
95 °C for 30 s
centre temperature
(CCT) = 100 °C to If product texture is unable to
104 °C withstand this high process, the
product must be acidified and a
lower process applied.
Pear puree F78 = 10 seconds Effective for polyphenol-oxidase Silva & Gibbs
Peppers: Blanching in hot Blanched product is “packed into Tucker (2011) p. 80
Whole pepper pickles, water of 70 - 80 °C jars, which are then filled with hot
fresh-packed; stored at for 3-6 min.; brine, containing approximately 5%
ambient temperature. acetic acid and 9% salt. The jars
Jars pasteurized are then capped and pasteurized to
Sweet cherry peppers; until can centre achieve 70–80°C at the coldest
stored at ambient temperature CCT = spot in the container. The jars are
temperature. 70-80 °C. cooled with cold water.
Preservatives, like sodium
Hot cherry peppers; benzoate, may be added to extend
stored at ambient the shelf-life of the product once
temperature. the jar has been opened.
Calcium chloride (0.2%) may be
Jalepeno; stored at added to the brine to help the
ambient temperature. peppers retain their texture
(calcium in the brine replaces
calcium lost in the cell wall, which
helps it retain its structure)”.
Piccalilli; F71 = 15 min.; 1% acidity. Taylor, K.; Crosby,
1% acidity or hot fill at 82 ⁰C D. (2006) p. 7-9
Piccalilli pickle F65 = 17 min. pH = 3; aW = 0.97. Taylor, K.; Crosby,
Heat during process. D. (2006) p. 46
Preservative: mustard.
Pickled vegetables; 8.9 pH = 3.0. Eisner (1988) in
F 93.3 = 0.5 min.
stored at ambient Tucker (2011) p. 68
temperature
Pickles, Leek, Carrot, 1-2 7 pH = 3.7 - 3.9. Holdsworth &
F 87 > 20 - 25 min.
% acetic acid, with Simpson (2007) p.
sugar; stored at ambient 136
temperature
Pickles: Onion, 7 pH < 3.7.
F 87 > 5 min.
Cucumber, Capers, 1-2%
acetic acid, no sugar;
stored at ambient
temperature
Pickles F80 = 5 min. if pH < 3.7. Taylor, K.; Crosby,
Heat to 90 ⁰C if pH < 3.7, for Byssochlamys. Most D. (2006) p. 7 - 9
F65 = 17 min. if pH < 3.7.
Pickles; F71 = 15 min.; 1% acidity.
1% acidity or hot fill at 82 ⁰C
Pickles: Clear pickled F71 = 15 min. 1% acidity.
vegetables;
1% acidity
Pickles: Fresh-pack dill F74 = 15 min. Shelf stable; microbial stability and Monroe et al (1969)
pickles; quality factors, including the
stored at ambient inactivation of softening enzymes.
temperature
Pickles: Quick fresh-pack After water in Fill canner halfway with water and Iowa State

pasteurization
value F or P
dill pickles. canner reboils preheat to 83 ⁰C for hot pack or 60 University (2014)
Raw pack; again at 100 ⁰C: ⁰C for raw pack. Load jars into
jar size: Pint 10 min. canner. Be sure water can circulate
Pickles: Quick fresh-pack After water in freely around each jar. Add boiling
dill pickles. canner reboils water to a level of 2,5 - 5 cm
Raw pack; again at 100 ⁰C: above the jars. Bring water in
jar size: Quart 15 min. canner to a vigorous boil, adjust
Pickles: Bread and After water in heat to maintain a gentle boil,
butter pickles. canner reboils cover, and process for the time
Hot pack; again at 100 ⁰C: specified in column at left. Leave
jar size: Pint or Quart 10 min. the lid on the canner. Keep water
Pickles: Pickle relish. After water in boiling (100°C) during the entire
Hot pack; canner reboils processing period. If water
jar size: Half pint or Pint again at 100 ⁰C: evaporates, add boiling water
10 min. to keep it at least one inch over the
Pickles: Dill pickles. After water in top of jars. Do not
Raw pack; canner reboils reduce the processing time. When
jar size: Pint again at 100 ⁰C: processed for the
10 min. recommended time, turn off the
Pickles: Dill pickles. After water in heat and remove the
Raw pack; canner reboils canner lid. Wait five minutes before
jar size:Quart again at 100 ⁰C: removing the jars.
15 min.
Pickled Gherkins: see at Gherkins
Pineapples F100 = 6 min. pH = 4.2 to 4.49. Taylor, K.; Crosby,
D. (2006) p. 7-9
Pineapples; stored at 8.9 if pH = 3.5. Eisner (1988) in
F 93.3 = 0.6 - 0.8
8.9 if 4.0 < pH < 4.3. Toledo (2007) p.
F 93.3 = 5 min.
8.33 pH = 4.0. 325
F 98.9 = 1.06
min.
8.9 pH > 4.3.
F 93.3 = 10 min.
8.9 pH = 2.8. Eisner (1988) in
F 93.3 = 0.2 min.
Tucker (2011) p. 68
Pomegranate juice F65 = 30 s; LTP If refrigerated storage (5 ⁰C), no Vegara et al (2013)
F90 = 5 s; HTP microbial spoilage within 120 days.
If stored at 25 ⁰C, browning was
unacceptable in 7 days.
Pomegranate juice F65 = 30 s (LTP low “Both heat treatments
(cloudy and clarified or temperature combined with refrigeration (5
o
centrifuged) pasteurization) C) prevented microbial growth
for 120 days.
Although processing and storage of
F90 = 5 s (HTP high pomegranate juice had a decisive
temperature impact on the degradation of
pasteurization) anthocyanin compounds and the
consequent formation of brown
pigments, storage temperature
was the main factor affecting
both browning index (BI) and
red color loss in pasteurized
pomegranate juices.
Samples stored at 5 °C had a lower
and slower loss of red color than
those stored at 25 °C. Results
showed that browning indexes BIs
increased rapidly with time in
juices stored at 25 °C, being not
acceptable (>1.00) after 7
days. The juices stored at 5 °C
showed less browning regardless of
pasteurization treatment they were
subjected. In particular LTP-
treated cloudy and clarified

pasteurization
value F or P
juices stored at 5 °C for 90 days
exhibited BI values of 0.93 and
0.85, respectively.”
Pomegranate juice F80 = 30 s; The F80 values were sufficiently Mena, P. et al
effective to decrease the mean (2013) p. 2122; p.
F80 = 60 s;
Aerobic Plate Counts (APC) for a 2124
F90 = 30s;
significant inactivation (approx 4.5
F90 = 60 s. log reductions);
The F90 values resulted in a nil
mean Aerobic Plate Counts (APC).
Rhubarb; stored at 8.9 pH = 3.2. Eisner (1988) in
F 93.3 = 0.2 - 0.4
Salad cream F65 = 17 min. pH = 3.4; aW = 0.94. Taylor, K.; Crosby,
Heat liquor phase Preservatives: Mustard/sorbate. D. (2006) p. 46
only Storage instructions: refrigerate
after opening.
Salad cream, Light F65 = 17 min. pH = 3.4; aW = 0.96.
Heat liquor phase Preservatives: Mustard.
only
Sandwich spread F80 = 5 min. if pH < 3.7. Taylor, K.; Crosby,
Heat to 90 ⁰C if pH < 3.7, for Byssochlamys. Most D. (2006) p. 7-9
Sandwich spread F65 = 17 min. if pH < 3.7.
Sandwich spread, mild F85 = 5 min. pH = 3.7; aW = 0.94. Taylor, K.; Crosby,
In bottle pasteurization. D. (2006) p. 46
No preservatives.
Storage instructions: Refrigerate
after opening.
Sauerkraut; stored at 8.9 pH = 3.5 - 3.9. Eisner (1988) in
F 93.3 = 0.5 min.
Silverskin onions; F71 = 15 min. 1% acidity. Taylor, K.; Crosby,
1% acidity D. (2006) p. 7-9
Soft drinks F95 = 10 s UK Food Safety Act (1990). Smith (2011) p.
250
Soups and Sauces: see at Pasteurization Values, section Other Food
Products
Still drinks F95 = 15 s If pH < 4.2. Tetrapak (2013)
(traditionally).
New: F80 = 15 s
F123 = 15 s If 4.2 < pH < 4.6.
F138 = 4 s. pH > 4.6.
Strawberries; stored at 8.9 pH = 2.3 - 4.0. Eisner (1988) in
F 93.3 = 0.8 min.
Tomatoes F100 = 6 min. pH = 4.2 to 4.49. Taylor, K.; Crosby,
D. (2006) p. 7-9
Tomato products; stored 8.9 pH = 4.2 - 4.5. Eisner (1988) in
F 93.3 = 2.0 -
at ambient temperature Tucker (2011) p. 68
10.0 min.
8.8
F 93 > 20 min. If pH = 3.9 - 4.6 Holdsworth &
Simpson (2007) p.
136
Heating until can if 4.2 < pH < 4.5. Tucker (2011) p. 66
center temperature
(CCT) = 100 °C to If product texture is unable to
104 °C withstand this high process, the
product must be acidified and a
lower process applied.
8.9 If pH = 4.0 - 4.3. Tucker (1999) p.
F 93.3 = 5 min.
8.9 If 4.3 < pH < 4.5. 225
F 93.3 = 10 min.
8.9 If pH = 4.1. Toledo (2007) p.
F 93.3 = 1 min.

pasteurization
value F or P
8.9 If pH = 4.2. 324+325
F 93.3 = 3 min.
8.9 If pH = 4.3.
F 93.3 = 5 min.
Tomato products F93.3 = 5 min. If pH = 4 to 4.3. Taylor, K.; Crosby,
At pH range 3.80 to 4.50 the heat D. (2006) p. 7-9
resistant thermophile Bacillus
coagulans var. thermoacidurans
may grow; use cooling to prevent
outgrowth.
F93.3 = 10 min. If pH = 4.3 to < 4.50.
Based on tomato products.
Tomato based products F93.3 = 10 min. If 4.3 < pH < 4.6. Tucker (2011) p. 83
Tomato based products F85 = 5 min. If pH = 3.7 to 4.2. Taylor, K.; Crosby,
(i.e. ketchup) At product pH of pH > 3.80 butyric D. (2006) p. 7-9
anaerobes may grow.
Tomato products with 8.9 if pH = 4.3. Toledo (2007) p.
F 121.1 = 0.5 min.
starch or sugar added; 325
stored at ambient
temperature
Tomato juice; stored at 45 - 30 s at Destruction of Bacillus coagulans, a Shapton (1994) p.
ambient temperature 124 °C - 126.7 °C. thermophilic spoilage spore forming 348-349
micro-organism, in tomato juice
with pH close to 4.6.
Tomato juice F118 = 60 s. UK Food Safety Act (1990). Smith (2011) p.
250
Tomato ketchup F85 = 5 min. If pH = 3.7 to 4.2. Taylor, K.; Crosby,
At product pH’s of pH > 3.80 D. (2006) p. 7-9
butyric anaerobes may grow
F85 = 5 min. pH = 3.7; aW = 0.94. Taylor, K.; Crosby,
(pre filling). No preservatives. D. (2006) p. 46
Heat and clean fill. Storage instructions: refrigerate
after opening.
F85 = 5 min. pH = 3.7; aW = 0.94.
In bottle No preservatives.
pasteurization. Storage instructions: refrigerate
after opening.
Tomato paste First heating; Hot fill-hold-cool process of tomato Sandoval (1994),
next hot fill at paste in glass jars; target organism cited in
either 94 ⁰C, or 92 Bacillus coagulans; initial bacterial Silva & Silva (1997)
⁰C, or 90 ⁰C. 5 p. 353
population 10 per jar.
Then pasteurization Fill temperature 94 ⁰C if jar of 0.2
of filled glass jars of L.
F90 = 24.5 min. Fill temperature 92 ⁰C if jar of 0.5
L.
Fill temperature 90 ⁰C if jar of 4 L.
Tomato paste; stored at 8.9 pH = 4.2 - 4.5. Eisner (1988) in
F 93.3 = 1.0 - 5.0
Tomato soup 10 if pH < 4.5. Taylor, K.; Crosby,
F 121.1 = 0.5 min.
D. (2006) p. 7-9
Vegetables: 10.83
F 71.11 = 1.2 If pH ≤ 4.1, then 5 log reductions Breidt et al (2010)
Acidified or naturally min. in bacterial pathogens (E. coli
high acid vegetables, O157:H7, Salmonella, and
acidified by acetic acid, Listeria), for acidified products with
stored at ambient a pH of 4.1 or below.
temperature
Vegetables: 8.9 pH = 3.0. Eisner (1988) in
F 93.3 = 0.5 min.
Pickled vegetables, Tucker (2011) p. 68
stored at ambient
temperature
Vegetables: see also at pickles
Walnuts; pickled; F71 = 15 min. 1% acidity. Taylor, K.; Crosby,
1% acidity D. (2006) p. 7-9
aW reduced foods

pasteurization
value F or P
Almonds, roasted in oil A minimum P-value D value of Salmonella, so its heat Silva & Gibbs
(low moisture food) of 4D of Salmonella resistance, increases tremendously (2012) p. 698
spp. was at low water activity.
recommended for
almond producers
in California.
A process exposing
almonds to oil at
126.7 °C for 1.6
min. is sufficient,
although
commercially
2.0 min. is applied
(this treatment
achieves 5D in
Salmonella
numbers).
Honey F57 = 1 hour; Aim is to prevent yeast growth. Verma, L.R.; Joshi,
V.K. (2000)
F60 = 22 min.
p. 968
F63 = 7.5 min.
F60-63 = 30 min.
F70 = 10 min.
F80 = 2-4 min.
F71 = 300 s UK Food Safety Act (1990). Smith (2011) p.
250
Safe refrigerated foods F70 = 2 min. C. botulinum can NOT grow at Hygiënecode (1994)
with aW < 0.96 aW < 0.96. p. 5
Safe and shelf stable High pasteurization. Food of aW < 0.92 and of any pH. FDA Food Code
food with aW < 0.92; Due to high pasteurization, no (2005) Chapter 1,
stored at ambient vegetative micro-organisms are p. 14-16
temperature present.
Due to aW < 0.92, no spores can
germinate.
Safe and shelf stable High pasteurization. Food of aW < 0.95 and of pH < 5.6.
food with aW < 0.95 ànd Due to high pasteurization, no
pH < 5.6; stored at vegetative micro-organisms are
ambient temperature present.
Due to aW < 0.95 ànd pH < 5.6, no
spores can germinate.
Safe packed, not heat No heat treatment Safe food if aW < 0.88 (spoilage is
treated foods, foods, necessary. possible!).
stored at ambient Safe food is pH < 4.2 (spoilage is
temperatures, but possible!).
spoilage is possible Safe food if pH < 5.0 and
aW ≤ 0.90 (spoilage is possible!).
Safe food if pH < 4.6 and
aW ≤ 0.92 (spoilage is possible!).
Simultaneous action of pH and aW

blocks the germination of
pathogenic spores, and blocks the
growth of pathogenic vegetative
micro-organisms.
Other food products

Food cooked in a T = 74 ⁰C and hold for 2 minutes after FDA (2013)
microwave oven removing from microwave oven. Summary Chart 4A
Pasta: stuffed F74 = 15 s FDA (2013)
Summary Chart 4A
Pies and pastries F70 ≥ 2 min. Storage time ≤ 10 days if chilled at DOH (1989); in
storage temp. 4 - 7 °C. Tucker (2011) p.
87; p. 90
Rarities: stuffed F74 = 15 s FDA (2013)

pasteurization
value F or P
Summary Chart 4A
Ready meals F70 ≥ 2 min. Storage time ≤ 10 days if chilled at DOH (1989); in
87; p. 90
Soups and sauces F70 ≥ 2 min. Storage time ≤ 10 days if chilled at DOH (1989); in
87; p. 90
F90 = 10 min. To eliminate C. botulinum type E FDA (2011) p. 318
with z = 7 ⁰C if and non-proteolytic types B and F.
converted to T < 90
⁰C, and z = 10 ⁰C if
converted to T > 90
⁰C
Stuffing, containing fish, F74 = 15 s FDA (2013)
meat, poultry or rarities Summary Chart 4A
General principles on pasteurization values

for groups of foods
Product Additional information; Remarks Pasteurization value Source
F or P
Refrigerated foods;
(storage temperature 4 °C - 7 °C)
Refrigerated Safe food, 10 Hygiënecode
F 70 = 1000 min.; or
foods and shelf life 3 - 6 weeks 10 (1994)
F 90 = 10 min.
if refrigerated at 4-7 °C.
If pasteurizing temperature
7
T < 90 °C: F 90 = 10 min.
Low-acid cooked Recommended target organism of low F90 = 10 min. Silva &
and chilled foods acid foods: non-proteolytic C. botulinum, for shelf life ≤ 10 days. Gibbs
because its lethality to humans and its (2008)
higher heat resistance compared to section
other psychrotropic pathogens. 2.4.1;
C. botulinum is anaerobic, so it can grow
in vacuum-packed and semi-preserved Silva &
foods such as cured and cooked ham, Gibbs
cold-smoked fish, fermented marine (2010) p.
foods, and dried fish. 100
Check if other psychrotropic spore-
forming pathogens and spoilage
microorganisms, present in the food,
have a higher heat resistance than the
non-proteolytic C. botulinum.
If F90 = 10 min. is not sufficient to
achieve 6D inactivation of C. botulinum,
add preservatives for food safety.
Surviving Clostridium and Bacillus spores
must be controlled with refrigeration (T
< 8°C) and other hurdles such as salts
(>3.5% salt-on-water, e.g., sodium
chloride, sodium lactate) and nitrites
(>100 ppm, e.g., sodium nitrite);
or aW < 0.97.
A salt content ≥3.5% in the food stops
botulinum growth during chill storage.
The addition of salt to levels of 2.5%
and 4.3% increase the number of days
required for growth of non-proteolytic C.
botulinum strains in an anaerobic meat
medium stored at temperatures from
5°C to 16°C.
Low-acid cooked In addition to chill temperatures which F90 = 10 min. FSA (2008)
and chilled foods should be maintained throughout the if target organism is non- item 13 and
food chain, the following controlling proteolitic strains of C. item 16;
factors should be used singly or in botulinum.
combination to prevent growth and Silva &
toxin production by non-proteolytic C. Gibbs
botulinum in chilled foods with a shelf- (2010) p.
life of more than 10 days: 102
• a heat treatment of 90°C for 10
minutes or equivalent lethality;
• a pH of 5 or less throughout the food
and throughout all components of
complex foods;
• a minimum salt level of 3.5% in the
aqueous phase throughout the food and
throughout all components of complex
foods;
• a water activity of 0.97 or less
throughout the food and throughout all
components of complex foods;
• a combination of heat and preservative
factors which can be shown consistently
to prevent growth and toxin production
by non-proteolytic C. botulinum.

for groups of foods
F or P
Refrigerated Food products sold chilled, with shelf life F70 ≥ 2 min. Tucker
foods; up to 10 days. (2011) p.
Heat preserved Target organisms are vegetative, non- 87-88; p.
chilled foods spore forming aerobic pathogens such as 90-91;
Listeria monocytogenes, Salmonella spp, Campden
E. coli. (1992);
DOH (1989)
Refrigerated If packed under aerobic conditions, F70 = 2 min. Tucker
foods and if refrigerated at storage temp. (1999) p. 8-
T ≤ 5 °C: shelf life 6 - 10 days. 10)
Campden
If anaerobic conditions may occur in the F70 = 100 min. (1992)
product, and if stored at T ≤ 5 °C: shelf
life less than 10 days.
If anaerobic conditions may occur in the

product, if stored at T ≤ 5 °C, and shelf F90 = 10 min.
life should be greater than than 10 days.
Safe refrigerated Destruction of pathogenic vegetative 7.5 Hygiënecode
F 70 ≥ 2 min.
foods; if Listeria micro-organisms such as Listeria (1994);
monocytogenes is monocytogenes. Tucker
organism of (2011) p.
concern 100
6 decimal destructions of pathogenic 7.5 Brown
F 70 ≥ 2 min.
vegetative micro-organisms such as (2000) p.
Listeria monocytogenes. Shelf life 10-14 312-316
days at 4 - 7 °C.
8 decimal destructions of pathogenic

vegetative micro-organisms such as 7.5
F 72 ≥ 2 min.
Listeria monocytogenes. Shelf life 10-14
days at 4 - 7 °C.
6 decimal destructions of pathogenic F70 ≥ 2 min. Tucker
vegetative micro-organisms such as (1999) p. 8-
Listeria monocytogenes. 10
Shelf life 6-10 days at storage Campden
temperature ≤ 5 °C. (1992)
L. monocytogenes is now considered to 10 Bean et al
F 72 ≥ 2 min.
be the most heat-resistant vegetative (2012) p. 8
pathogenic bacterium in high water
activity foods excluding milk and, as
such, is regarded as the target organism
in setting performance objectives in
thermal processing. The current
consensus is that the D-value of
L. monocytogenes at 72°C does not
exceed 15 s in foods. This means that
the pasteurization of cooked chilled
foods, for a minimum of 2 min at 72°C
would result in at least an 8-log
reduction of the organism. To address
variability in microbial populations as
well as in the application of thermal
processes, some processors apply time
and temperature combinations that are
above the minimum requirements.
Cook-chill if pH > 4.5. 10 Tucker
F 70 ≥ 2 min.
refrigerated foods (1999) p.
225
Safe refrigerated Destruction of the heat resistant, F90 = 10 min. Hygiënecode
foods; if psychrotropic, non-proteolytic spores of (1994)
Clostridium Clostridium botulinum types B, E and F. * If conversion to pasteurizing
botulinum is temperatures T ≥ 90 °C: z = 10
organism of To prevent growth of such C. botulinum: °C;
10 10
concern Advised storage temperature T = 0 °C - so F 90 = 10 min. = F 95 =

for groups of foods
F or P
5 °C. 10
3.2 min. = F 100 = 1 min.
Even better: storage temperature T < * If conversion to pasteurizing

3.3 °C (catering) temperatures T < 90 °C: z = 7
°C;
7 7
so F 90 = 10 min. = F 85 =52
min.
Safe refrigerated 6-log reduction of non-proteolytic F90 = 10 min. Peck
foods; if non- C. botulinum; (or equivalent lethality (2006);
proteolytic combined with storage at chill
e.g. F80 = 129 min. ICMSF
Clostridium temperature
botulinum is or F85 = 36 min.). (2002);
organism of Bean (2012)
concern table 2.1
6 decimal destructions of the heat F90 = 10 min. Brown
resistant, psychrotropic, non-proteolytic (2000) p.
spores of Clostridium botulinum types B, 312-316);
E and F. FSA (2008);
Tucker
(1999) p. 8-
10;
Tucker
2011) p.
88; 93;
Campden
(1992)
Safe refrigerated 6 decimal destructions of the 9 FSA (2008)
F 90 = 10 min. so z = 9 °C.
foods psychrotropic spores of Clostridium in Tucker
botulinum. Chilled shelf life: 30 days. (2011) p.
99;
Tucker
(1999) p.
225)
Refrigerated Safe food, Initial pasteurization of all Profood
foods; assembled and shelf life 3 weeks individual components: (HAS)
after primary if refrigerated at 4-7 °C. 10
F 90 = 10 min.
pasteurization
Target organism: sufficient destruction If assembled at good hygienic
of the heat resistant, psychrotropic, non- conditions, recontamination can
proteolytic spores of Clostridium be destructed by secondary
botulinum types B, E and F. 10
pasteurization of F 70 = 2
min.
Refrigerated Destruction of most thermo resistant 10 HAS
F 70 = 1000 min.
foods vegetative spoilage organisms such as 10
or F 90 = 10 min.
fecal Streptococcus.
Shelf life 43 days at 4-7 °C; consisting
of 3 weeks internal shelf life at cold
storage (< 3 °C), and 3 weeks external
shelf life at refrigerator 4-7 °C.
Sous vide Safe food; shelf life over 10 days if F90 = 10 min. Campden
processes chilled; 6 log reductions of target (1992);
organism C. botulinum. 10 Tucker
Originally F 70 = 40 min. when
(2011) p.
storage temp. < 3.3 °C.
88, p. 91;
Tucker
(1999) p.
225;
FSA (2008)
Pasteurized high acid foods, stored at ambient temperatures

Acidified or Apple juice, orange juice, pear juice, Pasteurization temperature of Silva &
naturally high juice blends, canned diced tomatoes, 95 ⁰C required to sufficiently Gibbs
acid fruit juices and ice tea, of pH ≤ 4.5, if cooled slowly destruct Alicyclobacillus (2008)
after pasteurization, or to be stored at acidoterrestris spores. section

for groups of foods
F or P
relatively high ambient temperatures, 2.4.2;
and if thermo-acidophilic (pH 3.5–4.5; Silva et al
temperature 35–53 ⁰C), non-pathogen, (2014) p.
spoilage spore-forming Alicyclobacillus 583-584.
acidoterrestris is present.
Acidified or If pH < 4.0 then F87.8 = 1 min. Toledo
naturally high If pH = 4.0, then (2007) p.
F96.1 = 30 seconds.
acid products 324
If pH = 4.1, then F100 = 30 seconds.
If pH = 4.2, then F102.2 = 30 seconds.
If pH > 4.2, to pH = 4.5 then F118.3 = 30 seconds.
If sugar or starch is added to the For Example: if sugar or starch
product, the time/temperature for the is a component of a product
next higher pH should be used. with pH = 4.1, use a process of
F102.2 = 30 seconds (process
for pH = 4.2 if no sugar or
starch is added).
Acid products If product has 4.0 < pH < 4.3 Process equivalent to National
that may contain 8.3 Food
F 93.3 > 5 min.
butyric anaerobes “More severe processes may be Processors
required to control excessive Association
contamination”. in Tucker
If product has 4.3 < pH < 4.6 Process equivalent to (2012) p.
8.3 342, and in
F 93.3 = 10 min.
Rees &
“More severe processes may be
Bettison
required to control excessive
(1991) p.
contamination”.
33
Acidified or 10.83
If pH ≤ 4.1, then 5 log reductions in F 71.11 = 1.2 min.
Breidt et al
naturally high bacterial pathogens (E. coli O157:H7, thus: (2010) table
acid products Salmonella, and Listeria), for acidified 10.83 3
F 60 = 12.7 min.
products with a pH of 4.1 or below: 10.83
F 65 = 4.4 min.
10.83
F 70 = 1.5 min.
10.83
F 71.11 = 1.2 min.
10.83
F 75 = 0.5 min.
10.83
F 80 = 0.2 min.
10.83
F 82.78 = 0.1 min.
Acidified or If pH < 3.9 8.9 Tucker
F 93.3 = 0.1 min.
naturally high If 3.9 < pH < 4.1 8.9 (2011) p.
F 93.3 = 1.0 min.
acid products 8.9
80
If 4.1 < pH < 4.2 F 93.3 = 2.5 min.
If 4.2 < pH < 4.3 8.9
F 93.3 = 5.0 min.
If 4.3 < pH < 4.4 8.9
F 93.3 = 10.0 min.
If 4.4 < pH < 4.5 8.9
F 93.3 = 20.0 min.
Acid foods, with If pH < 3.7 F65 ≥ 16.7 min. Tucker
normal (2011) p.
or F70 ≥ 2.1 min.
contamination 83
both at slowest heating spot of
loading
container.
If 3.7 < pH < 4.2 F85 ≥ 5 min.
or F95 ≥ 30 s.
both at slowest heating spot of
container.
If 4.0 < pH < 4.3 F93.3 ≥ 5 min.
If 4.3 < pH < 4.6 F93.3 ≥ 10 min.
Acidified foods If finished equilibrium pH = 3.1 - 3.2 5.6 FDA (2010),
F 90.6 = 0.1 min.
If finished equilibrium pH = 3.3 - 3.5 5.6 table 8, p.
F 90.6 = 1.0 min.
5.6
25 in pdf
If finished equilibrium pH = 3.5 - 4.0 F 90.6 = 16 - 23 min. version.
If finished equilibrium pH = 4.0 - 4.2 8.3
F 93.3 = 5.0 min
If finished equilibrium pH = 4.3 - 4.4 F
8.3
= 23 min. (The several
93.3

for groups of foods
F or P
If finished equilibrium pH = 4.3 - 4.4 8.3 different
F 93.3 = 10 min.
If finished equilibrium pH = 4.3 - 4.4 8.3 sources
F 100 = 10 min.
8.3 have been
If finished equilibrium pH = 4.5 - 4.6 F 100 = 10 min. reported in
If finished equilibrium pH = 4.5 - 4.6 10
F 110 = 1.6 min. FDA report)
Acid foods, or If finished product pH < 3.7 F65 = 17 min. Taylor, K.;
Acidified foods If finished product pH = 3.7 - 4.0 Crosby, D.
F85 = 5 min.
(2006) p. 7-
If finished product pH = 4.01 - 4.20 F95 = 5 min. 9
If finished product pH = 4.21 - 4.40 F95 = 10 min.
If finished product pH = 4.41 10
F 121.1 = 0.5 min.
High acid foods which do NOT require heat processing

High acid foods “Products with acetic acid as the primary acidulent and a pH below 3.3 do Breidt et al
(pH < 3.3), not require a heat process, but do require a temperature dependent holding (2010);
acidified by time to assure safety (Breidt et al (2007)). E. coli O157:H7 has been found
addition of acetic to be the most acid resistant pathogen of concern for these products (Breidt Breidt et al
acid et al (2007)). To achieve a five log reduction at 25 ⁰C, a holding time of 48 (2007).
hours is needed. However, at 10 ⁰C, a holding time of six days is required
for a five log reduction. Interestingly, L. monocytogenes, a psychrotro-phic
organism, which can grow at refrigeration temperatures at neutral pH, does
not survive as well as E. coli O157:H7 under similar cold and acidic
conditions” (Breidt et al (2007)).
A holding time of 48 hrs at pH < 3.3
(caused by acetic acid), and at 25 ⁰C,
causes 5D reduction of E. coli O157:H7.
The same storage conditions cause > 5
log reductions of L. monocytogenes.
A holding time of 6 days at pH < 3.3
(caused by acetic acid), and at 10 ⁰C,
causes 5D reduction of E. coli O157:H7.
The same storage conditions cause > 5
log reductions of L. monocytogenes.
3. Decision scheme: Pasteurization or Sterilization? -50-
3. DECISION SCHEME: PASTEURIZATION OR STERILIZATION?

DECISION SCHEME: PASTEURIZATION OR STERILIZATION?
(based on destruction of micro-organisms)
╔═════════════════════════╗ ╔════════╗
║ VERY SHORT SHELF LIFE: ║ Yes ║PASTEU- ║
║ about 7 days ╟──────────────────────────────────>╢RIZATION║
║ stored at 4 ºC - 7 ºC ║ ║F70 ≥ ║
║ in refrigerator ║ ║2.0 ║
╚═════════════════════════╝ ║min. ║
╚════════╝
╔═════════════════════════╗ ╔════════╗
║ SHORT SHELF LIFE: ║ Yes ║PASTEU- ║
║ maximum 6 weeks ╟──────────────────────────────────>╢RIZATION║
║ stored at 4 ºC - 7 ºC ║ ║F1090 = ║
║ in refrigerator ║ ║10 min. ║
╚═════════════════════════╝ ╚════════╝
╔════════╗
╔═══════════════════════════╗ ╔═══════════════════╗ Yes ║ ║
║ LONG SHELF LIFE: ╟─>╢Is pH < 3,7? ╟─────────>╢ ║
║ (some months - 4 years) ║ ╚════════════╤══════╝ ║PASTEU- ║
║ stored at ambient tempera-║ No ║RIZATION║
║ ture outside refrigerator ║ ╔═════════════╧════════════╗Yes ║ ║
╚═══════════════════════════╝ ║Is aW ≤ 0.95 and pH < 5.6,╟───>╢ ║
║or is aW ≤ 0.92? ║ ║ ║
╚════════════╤═════════════╝ ╚════════╝
No
╔═════════════╧═══════╗ ╔═════════════╗
║Does product contain ║ Yes ║MILD ║
║≥ 150 ppm nitrite NO2-║────>╢STERILIZATION║
║(E250) + NaCl? ║ ║F10121.1 = F0 = ║
╚═════════════╤═══════╝ ║ 0.1 - 2 min.║
│ ╚═════════════╝
No ╔═════════════╗
└────────────>╢STERILIZATION║
║F10121.1 = ║
║F0 ≥ 3.0 min.║
╚═════════════╝
PASTEURIZATION aims to sufficiently destruct vegetative micro-organisms.
Usually, bacterial spores survive pasteurization.
If such spores can NOT germinate to vegetative micro-organisms, sterilization is not required!
* Germination of spores to vegetative micro-organisms can be considerably slowed down by
refrigerated storage, after rapidly cooling of the product immediately after pasteurization.
(Rapid cooling prevents (thermophilic) spoilage spores to germinate during the cooling stage.)
* Germination of spores can be completely blocked by either:
- reduction of water activity aW to aW < 0.92;
- reduction of water activity aW < 0.95 and at the same time pH reduction to pH < 5.6;
1
- reduction of pH to pH < 3.7 );
- addition of ≥ 150 p.p.m. nitrite NO2-, mixed with salt NaCl.
STERILIZATION is a heating process aimed at destruction of bacterial spores.

Vegetative micro-organisms, present in the food, are considerably less heat resistant than
bacterial spores. Thus, due to the intense heat dose of sterilization, all vegetative micro-
organisms will be killed completely during sterilization.
Immediately after sterilization, sterilized products marketed in moderate climate countries such as
N.W.-Europe, must be cooled down rapidly to a core temperature below 35 ºC. Such rapid cooling
prevents germination of thermophilic spoilage spores to spoilage vegetatives, which still could
spoil the sterilized foods during ambient storage.
1
) Exception: In pasteurized acid fruit products (pH ≤ 4.5), Alicyclobacillus acidoterrestris, a thermo-
acidophilic (pH 3.5–4.5; temperature 35–53 ⁰C), non-pathogen, spore-forming bacterium sometimes produces
spoilage aromas and tastes (bromophenol; guaiacol) in shelf-stable juices (apple, orange, pear), juice blends,
canned diced tomatoes, and ice tea, if these were cooled slow, or stored at relatively high temperatures (Silva
et al (2014), p. 583-584; Silva & Gibbs (2008), section 2.4.2). Sufficient destruction of A. acidoterrestris in acid
fruit products requires pasteurization temperatures of 95 ⁰C, so an exceptionally heavy pasteurization.
4. Use of F to calculate the actual sterilization time Pt; Example calculations -51-
4. Use of F to calculate the sterilization time Pt of a packaged food

Example 4.1: Use of F value to calculate the sterilization time Pt
Calculate the sterilization time Pt of milk in a glass bottle in a rotating retort.
Sterilization temperature = retort temperature TR = 124 °C.
Come up time of retort L = 3 min.
Initial temperature of the milk in the bottle: Tih = 4 °C.
Heat penetration factor of bottle with liquid milk in rotating retort: fh = 5 min.
Lag factor at heating of bottle with liquid milk in rotating retort: jh = 1.0.
Lag factor at cooling of bottle with liquid milk in rotating retort: jc = 1.0.
Use C.R. Stumbo’s (1973) calculation method. For “how-to-proceed”: see Appendix A.
Worked answer 4.1:

Step 1: Calculate, or find in tables, the required F value for sterilization of milk
in a bottle.
Table “STERILIZATION VALUES F”, in subsection “Dairy products”, shows:
STERILIZATION VALUES (F0 = F10121.1) FOR SOME COMMERCIAL FOOD PROCESSES
Product Can name; Approx. sterilizing value Source
size DxH mm; F10 121.1
ml
Dairy Products
Milk; in bottle or can 5 - 8 min. Reichert (1985);
Shapton (1994)
Thus: required F0 = F10121.1 = 5 - 8 min. Let us choose a F0 = F10121.1 = 7 min.
Step 2: Convert F value to U; U = F at retort temperature TR (Appendix A).

Retort temperature TR = 124 °C; so U = F at retort temperature, or U = F10124.
Conversion formula from F121.1 to U124 : U = F10124 = F10121.1 · 10(121.1 - 124)/10.
Or U = 7 · 10(121.1 - 124)/10 = 7·10-0.29 = 7·0.513 = 3.59 min. So U (= F10124) = 3.59 min.
Step 3: Find value of g in Stumbo table fh/U versus g for z = 10 °C, at jc = 1.0
The Stumbo table “fh/U versus g for of z = 10 °C” can be found in Appendix C.
For a small part of that table: see below.
First calculate fh/U.
fh = 5 min. (given)
U = 3.59 min. (calculated at step 2)
So fh/U = 5/3.59 = 1.39.
Unfortunately, in Stumbo table fh/U versus g for z = 10 °C, no row fh/U = 1.39 is listed.
So an interpolation between row fh/U = 1.00 and fh/U = 2.00 is required.
.....
At jc = 1.00, and fh/U = 1.00 (see table above), the value of g = 0.291 °C;
At jc = 1.00, and fh/U = 2.00, the value of g = 1.07 °C.
Interpolation: at fh/U = 1.39, g = 0.291 + [(1.39 - 1)/(2-1)]·(1.07 - 0.291) =
= 0.291 + 0.304 = 0.595 °C = g.
So if fh/U = 1.39, then the value of g = 0.595 °C.
Step 4: Calculate the sterilization time Pt from equation

Pt = fh · 10log[jh · (TR - Tih)/g] - 0.4·L (see Appendix A)
fh = 5 min. (given)
jh = 1.0 (given)
TR = 124 °C (given)
Tih = 4 °C (given)
g = 0.595 °C (calculated at step 3)
L = 3 min. (given)
Substitution of these values in the Pt equation results in:
Pt = 5·log[1·(124 - 4)/0.595] - 0.4·3 = 5·log201.7 - 0.4·3 = 11.52 - 1.2 = 10.3 min.
So Pt = 10.3 min.
Conclusion: To receive a required F10121.1 = 7 min., the milk bottles should be rotating
sterilized during Pt = 10.3 min. at retort temperature TR = 124 °C.
Computer program STUMBO 2.2.exe also finds a sterilization time Pt = “operator’s
process time” of 10.3 min. if the F value center should be 7 min.:
Example 4.2: Use of required F10121.1 = 7 min. to calculate the nutrient retention
Calculate which % of the originally 100% thiamine (with D28.8120 = 127.5 min.), present
in the raw unheated milk, is retained after the sterilization process of Example 4.1.
Worked answer 4.2:

For “how-to-proceed”: see Appendix B.
In example 4.1 above, the left hand part of the calculation procedure of Appendix B has already been
executed. At step 3 of example 4.1, the value of g = gX = gN = 0.595 ⁰C was found. So in Appendix B,
now proceed from g = gN (in the page centre) to the required % bN at the bottom right of Appendix B.
Step 1: In the fh/U versus g table of thiamine (z = 28.8 °C), find the heat dose
U which was received by thiamine during the sterilization process
C.R. Stumbo’s (1973) book does NOT have a fh/U versus g table of z = 28.8 °C. So let
us use the fh/U versus g table for z = 27.8 °C (see Appendix D; selection at next page).
The required g value has been calculated in Example 4.1: g = 0.595 °C.
The fh/U versus g table of z = 27.8 °C, at jc = 1.0, does NOT show a value of g = 0.595
°C; only g = 0.484 °C and g = 0.676 °C are listed. So interpolation is required:
As can be seen from the above selection of table fh/U versus g for z = 27.8 °C:
At jc = 1.00 and g = 0.484 °C (see small table above), fh/U = 0.80;
at jc = 1.00 and g = 0.676 °C, fh/U = 0.90.
Interpolation:
If g = 0.595 °C, then fh/U = 0.80 + [(0.595 - 0.484)/(0.676 - 0.484)]·(0.90 - 0.80)
or: fh/U = 0.80 + 0.0578 = 0.858.
As fh = 5 min., and fh/U = 0.858, the value of U = 5/0.858 = 5.83 min. = U = F28.8124.
28.8
N.B.: For nutrients, some authors use symbol C instead of F. They will write: C 124 = 5.83 min.
Step 2: Recalculate U (at retort temperature TR = 124 °C), to 120 °C;

120 °C is the reference temperature of the decimal reduction time D of thiamine
U = F124 =5.83 min. at z = 28.8 °C of thiamine (step 1). So U = F28.8124 = 5.83 min.
Conversion equation: F28.8120 = F28.8124 · 10(124 - 120)/28.8 = 5.83 · 100.139= 5.83 · 1.38;
So F28.8120 = 8.03 min.
Step 3: Calculate the thiamine retention b% from equation

F28.8120 = D28.8120 · (10log initial% - 10log retention%)
F28.8120 = 8.03 min. = U (calculated at step 2)
28.8
D 120 = 127.5 min. (given)
initial % of thiamine = 100% (given)
Let thiamine retention % = b
Substitution in retention equation F28.8120 = D28.8120 · (10log initial% - 10log retention%),
results in: 8.03 = 127.5 · (log100 - logb); or: 8.03/127.5 = log100 - logb;
so logb = log100 - 8.03/127.5 = 2 - 0.063 = 1.937.
If logb = 1.937, then the % thiamine retention b = 101.937 = 86.5%.
After the sterilization process of the milk, about 86.5% of the original amount of
thiamine is left in the sterilized milk. Some 13.5% of thiamine is lost during sterilization.
Computer program STUMBO 2.2.exe also finds a nutrient retention (%) of 86.5%:
Computer program STUMBO 2.2.exe, including converted Stumbo tables, worked examples, validation, and
help files, can be obtained at a CD-ROM by sending your name and postal address to j.w.mrouweler@freeler.nl.
Example 4.3: Use of F to calculate the spoilage rate and the nutrient retention
A can, containing 315 grams of carrot purée of pH = 5.9, has to be sterilized in a still,
steam retort at retort temperature TR = 123 ⁰C.
Carrot purée behaves as a solid, conduction heating food
4.3.1) Find the required F value in the tables of section 1 and 2 above, and calculate:
4.3.2) the sterilization time Pt;
4.3.3) the spoilage rate of the sterilized cans by pathogenic Clostridium botulinum;
4.3.4) the % thiamine (vitamine B1) retained after sterilization of carrot purée.
Use the additional process and product information below, and apply computer program
Pham.xls, down-loadable from:
https://www.researchgate.net/profile/Janwillem_Rouweler/contributions
or from https://hasdenbosch.academia.edu/JanwillemRouweler
Additional process and product information:
Carrot purée is heated in A1 cans; size Diameter x Height = 65 mm x 101 mm;
can volume = 315 ml.
Initial product temperature after filling of can, at “steam on” of retort: Tih = 4 ⁰C.
Retort temperature = sterilization temperature TR = 123 ⁰C.
Come up time CUT of the still retort L = 5 min.
Heat penetration factor of A1 cans with carrot purée: fh = fc = 37.0 min.
(see Holdsworth (1997), p. 188, cited in Rouweler (2014)).
Heating lag factors of carrot purée in still retort: jh = jc = 2.0 (estimation).
Cooling water temperature Tw = 23 ⁰C.
Clostridium botulinum spores: D10121.1 = 0.2 min.
Initial C. botulinum spore load = 1 spore per gram of carrot purée; so the can, containing
315 grams of carrot purée, will initially have 315 x 1 = 315 spores of C. botulinum.
Thiamine (vitamin B1) in carrot purée of pH = 5.9: D25121.1 = 158 min.; initially 100%.
(Source: Feliciotti, E.; Esselen, W.B. (1957): Thermal destruction rate of thiamine in puréed meat and
vegetables. Food Technol. 11 (1957), 77-84).
Worked Answer 4.3:

Step 1: Find the required heat process F value of carrot puree in A1 cans at sterilization.
In this document, Section 1 Sterilization Values, subsection Vegetables, it says:
Carrot purée; A1 can; F10121.1 = 5.5 min. (in core). This is answer 4.3.1)
Step 2: Download the most recent version of the Excel file “HEAT PROCESS
CALCULATIONS ACCORDING TO PHAM FOR CONDUCTION-HEATED CANNED FOODS -
Sterilization Time, Heat Process Value F, Microbial Spoilage Rate and Nutrient Retention
Calculations by Q.T. Pham and C.R. Stumbo's Formula Methods.xls”. See download links
above.
Step 3: In the red-outlined section of Excel file Pham.xls, fill in all pale yellow cells
(see the print screen of Pham.xls at the next page.) This results in a sterilization time
(see “CALCULATION RESULTS a-1)” of Pt = 56.47 min. This is answer 4.3.2).
Step 4: To find the “CALCULATION RESULTS b) Microbial spoilage rate by micro-

organism C. botulinum”, first two iterations are required. Use Excel’s “Goal Seek”. For
help: see row 100, explaining how to do a “Rapid iteration by using Excel’s Goal Seek”.
The number of surviving C. botulinum spores per can, thus the spoilage rate, will be
3.13 x 10-28 per can. This is answer 4.3.3).
28
This “spoilage rate” of 3 cans per 10 cans is extremely much lower than the minimum required
-12 12
“botulinum cook” of 10 per can, which is 1 “poison” can per 10 cans. So the sterilized cans of carrot
28
purée are safe (“commercially sterile”): only about 3 cans per 10 cans may develop botulinum poison.
Step 5: To find the “CALCULATION RESULTS c) % Nutrient retention of thiamine”,

again two iterations are required. Result: % nutrient, retained in the whole can =
56.1%. This is answer 4.3.4). So 56% of vitamin B is still in the can after sterilization.
HEAT PROCESSING CALCULATIONS ACCORDING TO PHAM

FOR CONDUCTION-HEATED CANNED FOODS
Protected. Version 1.0 Janwillem Rouweler
6 worked examples: see row 121 and tab pages July 2014 j.w.mrouweler@freeler.nl
Yellow cell = input Pink cell = iteration requided; use Goal Seek!
Blue cell = calculation results (for help: see from row 100)
Select the required calculation, by typing either P or F:

If you want to calculate the pasteurization or sterilization time Pt : type P in the yellow cell: ↓ P or F
If you want to calculate the heat process value F: type F in the yellow cell: p
Heat penetration Heat penetration factor for heating fh = 37 min.

properties Lag factor for heating jh = 2
during heating Heat penetration factor for cooling fC = 37 min.
and cooling Lag factor for cooling jC = 2
o
Retort Initial product temperature at "Steam On" Tih = 4 C
properties Come up time of retort C.U.T. L= 5 min.
o
during Sterilization temperature of retort TR = 123 C
o
process Temperature of cooling water TW = 23 C
Known F value: Known heat process value F = 5.5 min.

o
Reference temp. of F Reference temperature of F value is: Tref,F = 121.1 C
o
and z of F value z value of F value is: zF = 10 C
Micro-organism Decimal reduction time of micro-organism: DM = 0.2 min.

o
of concern M Reference temperature of microbial DM is: Tref,M = 121.1 C
o
to be killed z value of the microbial D is: zM = 10 C
is: Initial number of micro-organisms in whole can = 315
Nutrient N, or Decimal reduction time of the nutrient: DN = 158 min.

o
food component N Reference temperature of nutrient DN is: Tref,N = 121.1 C
o
(initially 100%) z value of the nutrient DN is: zN = 25 C
CALCULATION RESULTS a-1) Sterilization time or Pasteurization time Pt:

Sterilization Time or Pasteurization Time, Pt = 56.47 min.
ΔT between centre of food and retort at start of cooling, g= 6.25755345 o
C
Product temperature at center of food at start of cooling, Tic = 116.7424466 o
C
CALCULATION RESULTS a-2) Heat process value F in slowest heating point:

0.0831506 <-Do NOT change
Heat process value in center of can, F = 5.50 min.

o
at reference temperature TRef,F = 121.10 C and zF = 10 ⁰C
CALCULATION RESULTS b) Microbial spoilage rate by micro-organism M:

1st ITERATION REQUIRED for microbial spoilage rate:
CHOOSE a value (0.04 < WMλ < 1) in this YELLOW WMλ cell: WMλ = 0.19817789 <-Use Goal Seek
and adapt that WMλ value, until the value in this PINK cell = 0.000 0.0000 3.12880
3.12878
2nd ITERATION REQUIRED for microbial spoilage rate:
CHOOSE a value (0.04 < WM < 1) in this YELLOW WM cell: WM = 0.09596628 <-Use Goal Seek
and adapt that WM value, until the value in this PINK cell = 0.000 0.0004 6.25791
6.25755
Number of surviving organisms M per whole can = 3.13E-28 per can

Mass average lethal heat value US for M, at TR, integrated over can, US = 3.87 123
Mass average lethal heat value FS for M, at TRef,F, integrated over can, FS 6.00 121.1
↑reference Temp
CALCULATION RESULTS c) % Nutrient retention of nutrient N:
1st ITERATION REQUIRED for % retention of nutrient N:
CHOOSE a value (0.04 < WNλ < 1) in this YELLOW WNλ cell: WNλ = 0.491556233 <-Use Goal Seek
and adapt that WNλ value, until the value in this PINK cell = 0.000 0.0002 3.12894
3.12878
2nd ITERATION REQUIRED for % retention of nutrient N:

CHOOSE a value (0.04 < WN < 1) in this YELLOW WN cell: WN = 0.353301372 <-Use Goal Seek
and adapt that WN value, until the value in this PINK cell = 0.000 0.0000 6.25756
6.25755
% nutrient, retained in the whole can = 56.1093 %

Mass average lethal heat value US for N, at TR, integrated over can, US,N = 33.29 min.
5. Use of F to calculate the pasteurization holding time Pt; Example calculation -58-
5. Use of F value to calculate the pasteurization holding time Pt in

a heat exchanger
Example 5: Calculate the holding time in the holding tube of a plate heat exchanger,
used to pasteurize freshly extracted apple juice of pH = 3.3.
After heat treatment, the juice is packed in laminated cartons of 1000 grams.
The packed juice should be shelf-stable at ambient storage temperatures.
Also calculate the spoilage rate by a mold (Byssochlamys fulva) and by a yeast
(Saccharomyces cerevisiae), and calculate the % retention of 2 vitamins (folic acid and
vitamin C), and of an enzyme (pecterinase). For details of nutrients: see table 5.2.
Pasteurization temperature TR = 90 °C (see temperature in “holding tube” in table 5.1).
Use computer program Build-Heat-Exchanger.xls.
Table 5.1: Given details of the heat exchanger:

Juice temperatures
Average residence
Sections of heat exchanger↓ Temperature Temperature
time in the section ↓
section IN section OUT
Regenerative (heating) 20 °C 80 °C 120 s = 2 min.
Heating section 80 °C 90 °C 20 s = 0.33 min.
Holding section 90 °C 90 °C ?? To be calculated
Regenerative (cooling) 90 °C 30 °C 120 s = 2 min.
Pasteurization temperature 90 °C (see holding section)

Correction factor for residence time distribution: Vav/Vmax = 0.80
Multiplication factor for initial fluid flow rate through all sections: 1
Table 5.2: Details about thermo-labile components in the fresh apple juice:
Component Comment Decimal Initial number in
reduction time D the raw juice
Byssochlamys fulva Pathogenic mold. D7.893 = 5 min. = 0.001 per gram
Produces mycotoxin 300 s
patulin
Saccharomyces Spoilage yeast D5.560 = 22.5 100 per gram
cerevisiae (ascospore) min. = 1350 s
Folic acid Important vitamin D35121.1 = 492 100%
min. = 29 520 s
Pecterinase Enzyme D16.596 = 0.58 100%
min. = 35 s
Vitamin C Important vitamin D11080 = 1200 100%
min. = 72 000 s
Worked answer 5:
Step1: Find the required F value for apple juice from the section 2 table
“Pasteurization values F“, at subsection “Fruit and Vegetables”.
PASTEURIZATION VALUES FOR SOME COMMERCIAL FOOD PROCESSES
Product Approx. Additional information; Remarks Source
pasteurization value
F or P
Fruits and vegetables
Apples; stored at F8.993.3 = 0.2 - pH 3.3 Eisner (1988) in
ambient temperature 0.6 min. Tucker (2011: 68)
According to section 2, the F8.993.3 = 0.2 - 0.6 min. Choose F8.993.3 = 0.6 min. = 36 s.
Step 2: Download program Build-Heat-Exchanger.xls, and insert information

Excel file Build-Heat-Exchanger.xls is available from :
First include, in the pale yellow cells of the top input table of Build-Heat-Exchanger.xls,
all information about the F to be calculated, the micro-organisms, the vitamins and the
enzyme (see table 5.2).
When inserting the “initial number in whole pack”, please realize that the apple juice,
after heating, will be packed in 1000 g laminated cartons.
The “Correction factor for residence time distribution” should be: Vav/Vmax = 0.8.
Assume the “Multiplication factor for initial fluid flow rate through all sections” = 1.
This results in the following top input table:
BUILD-HEAT-EXCHANGER
Compose your own heat exchanger and make calculations
Initial
number D value Reference z value
in whole
pack [in SEC] temp [oC] o
[ C]
F value to be calculated: XXX XXX 93.3 8.9
Byssochlamys fulva 1 300 93 7.8
Saccharomyces cerevisiae 100000 1350 60 5.5
Folic acid 100% 29520 121.1 35
Pecterinase 100% 35 96 16.5
Vitamin C 100% 72000 80 110
Correction factor for residence time distribution: 0.8 = Vav/Vmax

Multiplication factor for initial fluid flow rate through all sections: 1 x initial fluid
Next, in the second input table, type the names of each of the sections (= “stages”) of
the heat exchanger in the correct order. Include the IN and OUT temperatures of the
apple juice in each stage; and insert the average residence time in each stage. Initially,
choose the residence time in the holding section to be = 0 s.
(See table 5.1 for information about the stages of the heat exchanger.)
Thus, the second input table will look as follows:
o
Temp [ C] Average
Name the stages residence
in the heat exchanger time
in the correct order In Out [s]
Regenerative (heating) 20 80 120
Heating section 80 90 20
Holding section 90 90 0
Regenerative (cooling) 90 30 120
Step 3: Stepwise change the average residence time of the holding section,
until the “(Corrected) Total F value for this and previous stages” of the apple juice after
leaving section “Regenerative (cooling)”, is equal to the required F value of 36 s.
After some trial and error, the “(corrected) total F” = 36 s will be obtained if the average
residence time of the juice = 90.3 s. This 90.3 s is the required average holding time.
(Instead of “trial and error”, you could use the Excel function “Goal Seek”).
For calculation results of Build-Heat-Exchanger.xls, and conclusions: see next page.
o
Temp [ C] Average Av. residence F F, per stage, (corrected) Total F
time,
Name the stages residence corrected per stage corrected for value for this and
in the heat exchanger time for flow residence time previous stages [s]
in the correct order In Out [s] [s] [s] distribution [s] 0
Regenerative (heating) 20 80 120 120 0.247919145 0.198335316 0.198335316
Heating section 80 90 20 20 3.047461932 2.437969546 2.636304861
Holding section 90 90 90.3 90.3 38.45043288 30.7603463 33.39665116
Regenerative (cooling) 90 30 120 120 3.295380524 2.636304419 36.03295558
(corrected) Total F Spoilage rate Spoilage rate Retention Retention Retention

value for this and b by b by Folic acid Pecterinase Vitamin C
Name the stages Saccharomyces
in the heat exchanger previous stages [s] Byssochlamys fulva cerevisiae [%] [%] [%]
in the correct order 0 1 100000 100 100 100
Regenerative (heating) 0.198335316 0.99910315 5.39127E-08 99.98441585 90.37615455 99.78146129
Heating section 2.636304861 0.982968965 0 99.96962842 66.45961616 99.71041467
Holding section 33.39665116 0.782021698 #GETAL! 99.87866096 5.078522936 99.35605223
Regenerative (cooling) 36.03295558 0.768703059 #GETAL! 99.84861137 3.375406529 99.08843059
Conclusions: After some “trial and error” of the average residence time in the holding section, it was found:
* To obtain the required F8.993.3 = 0.6 min. = 36 s, a holding time of about 90.3 s in the holding tube at 90 °C is needed.
After the heat processing:
* ... the number of cells of mold Byssochlamys fulva per juice carton of 1 kg was reduced from 1/carton to 0.77/carton. So almost no
destruction! This means: if the mold Byssochlamys fulva can grow in pasteurized apple juice of pH = 3.3, the heat process should be
much more severe; or the initial load of the mold (at present 0.001 per gram = 1 per kg) should be reduced at least a million-fold by
much better selection of the fruits, better fruit cleaning, etc.
* ...the spoilage rate by Saccharomyces cerevisiae will be extremely low; “0” in Excel means: < 1 spoiled carton per 10307 cartons.
* ...of the original 100% enzyme pecterinase, after pasteurization only about 3.4% is over; about 96.6% pectinase is destructed.
* .. both vitamins folic acid and vitamin C will be retained for over 99%. So less than 1% of these vitamins is destructed by heating.
6. F value calculations for moderate and tropical climate countries, based on microbial analysis -61-
6. Calculation of the required F value for moderate and for tropical

climate countries, based on a microbial analysis; restrictions
Example 6: A solid food in 1 kg cans should be sufficiently heated. The food has to be
both safe and shelf-stable for some years when stored at ambient temperature (so no
refrigeration). Food-pH = 6.7. Food-aW = 0.995. No preservatives added.
Microbial and chemical analysis of the raw food shows:
Table 6.1: Microbial and chemical analysis of the raw solid food
Name organism Comments Decimal Initial load
or food reduction per gram of
component time and z raw material
Clostridium Pathogen. Produces exo-toxins inside the D10121.1 = 0.2 1 per gram
botulinum canned food, in absence of oxygen. min.
Spores germinate at T >10 °C.
Acceptable “spoilage” rate after heating:
≤1 can per 1012 cans.
Listeria Infectious pathogen (acts in intestines). D6.770 = 0.3 1 per gram
monocytogenes Grows at T > 0 °C. min.
< 1 organism per can at the last day of
the shelf life.
Clostridium Spoilage organism. Causes “putrid D12121.1 = 1.0 100 per
sporogenes swell”, being a putrefactive anaerobe min. gram
(PA 3679) (PA). Spores germinate at T >10 °C
(mesophilic). Acceptable spoilage rate
after heating: ≤1 can per 105 cans.
Clostridium Spoilage organism. D9.5121.1 = 0.01 per
nigrificans Spores germinate at T > 35 °C 3.3 min. gram
(thermophilic).
Acceptable spoilage rate after heating:
≤ 1 can per 102 cans in moderate
climate countries.
≤ 1 can per 105 cans in tropical climate
countries.
Pseudomonas Spoilage organism. D7.560 = 3.2 100 per
fluorescens Grows at T > 0 °C. min. gram
< 1000 organism per can at the last day
of the shelf life.
Vitamin B1 = Essential vitamin. D25121.1 = 100%
Thiamine 124 min.
Betanin Red food color (from beetroot). D36.5100 = 100%
21.3 min
Initial temperature of the solid food in the can prior to heating: Tih = 20 °C.
Heat penetration factors: fh = 83 min.; fc = 83 min.
Lag factors: jh = 2; jc = 2.
Come up time of steam retort: L = 5 min.
Cooling water temperature: Tw = 20 ⁰C.
6.1) Decide about the type of heating process: pasteurization or sterilization. Explain.
6.2a) Name all micro-organisms, listed in table 6.1 which may be the target organisms
(= “organisms of concern”) for the type of heating process of answer 6.1. Explain.
6-2b) Calculate the F90 (pasteurization) or F121.1 (sterilization) values for each of the
target organisms for sale (and storage) in moderate climate countries.
6.2c) Select the best of either the F90 (pasteurization) or the F121.1 (sterilization) values
for sale (and storage) in moderate climate countries. Explain.
6.3) The food company plans to export the solid food in 1 kg cans also to a country with
a tropical climate, to be stored without refrigeration, with a shelf life of about 1 year.
Frequently the storage temperature (in warehouses, shops, houses) is TSTORAGE > 35 ⁰C.
6.3a) Which of the F values, calculated for moderate climate countries in answer 6.2b),
is NOT valid for export to tropical countries? Explain.
6.3b) Calculate the required F121.1 value for export to tropical areas.
6.3c) Using the required F value for tropical countries of answer 6.3b), calculate the
resulting sterilization time Pt, the spoilage rate by C. nigrificans, and the vitamin B1
retention if the 1 kg food is sterilized in a retort at a retort temperature of TR = 127.1 ⁰C.
Use Excel program Pham.xls, down-loadable from:
For help in using Excel sheet Pham: see Worked Answer 4.3.
6.4a) Calculate, for storage in a moderate climate country, so TSTORAGE < 35 ⁰C, the
sterilization time Pt at retort temperatures TR = 117.1 °C to 127.1 °C step 2 °C, based
on each of the target micro-organisms. At the same time calculate the vitamin B1
retention. Use computer program Stumbo.exe 1).
1
) Computer program STUMBO.exe, including converted Stumbo tables, worked examples, validation,
and help files can be obtained at a CD-ROM by sending your name and postal address to
j.w.mrouweler@freeler.nl
6.4b) Consider the calculated sterilization times of answer 6.4a. Which is the most
appropriate sterilization time Pt at sterilization temperature TR = 117.1 °C? Explain.
6.4c) Consider the calculated sterilization times of answer 6.4a. Which is the most
appropriate sterilization time Pt at sterilization temperature TR = 127.1 °C? Explain.
Worked Answers 6:
Answer 6.1: Pasteurization or Sterilization?
Use “DECISION SCHEME: PASTEURIZATION OR STERILIZATION” of Chapter 3.
- Shelf life, at ambient temperature (= no refrigeration), should be long (“some years”).
- pH = 6.7; so NOT pH < 3.7.
- aW = 0.995; so NOT aW < 0.95.
- No preservatives added; so NOT 150 ppm Nitrite NO2- + NaCl.
Conclusion: Sterilization required; F10121.1 ≥ 3.0 min.
Answer 6.2a: Target organisms?

- When sterilization takes place (according to answer 6.1), bacterial spores are the target
organisms (= organisms of concern).
During sterilization, the numbers of vegetative organisms will be reduced to
extremely small numbers, so they are NOT the target organisms at sterilization.
- Which of the organisms in table 6.1 are spores?
Spores are very heat resistant, and thus spores can be recognized by their high
reference temperature (see subscript) of D: usually TREFERENCE >> 100 °C for the
decimal reduction time D of spores.
So Clostridium botulinum (TREF = 121.1 °C), Clostridium sporogenes (TREF = 121.1
°C), and Clostridium nigrificans (TREF = 121.1 °C) will be microbial spores, and thus
are the target organisms at sterilization.
Note that Vitamin B1 and Betanin (table 6.1) too are more or less heat resistant,
but these food components are nutrients, not micro-organisms.
Answer 6.2b: Calculate F values of all target organisms for moderate climate countries:
Equation: F = D · [10log(total initial number in can) - 10log(spoilage rate after heating)].
* Clostridium botulinum (see table 6.1):
Initial number 1 per gram, so total number of 1000 spores per can of 1 kg.
“Spoilage” rate after heating should be 1 spore per 1012 cans, = 1/1012 = 10-12.
D10121.1 = 0.2 min.
(Why 1 pathogenic survivor per 1012 cans is acceptable: see Teixeira (2007), p. 419).
Substitution in F equation: F10121.1 = 0.2 · [10log1000 - 10log10-12] = 0.2 · [3 - (-12)] =
3.0 min. Such a process, with F10121.1 = F0 = 3.0 min., is called the “botulinum cook”.
So to sufficiently destruct Clostridium botulinum, F10121.1 ≥ 3.0 min. is required.
* Clostridium sporogenes (see table 6.1):
Initial number 100 per gram, so total number of 100 000 spores per can of 1 kg.
Spoilage rate after heating should be 1 spore per 105 cans, = 1/105 = 10-5
(Why 1 spoilage survivor per 105 cans is acceptable: see Teixeira (2007), p. 419).
D12121.1 = 1.0 min.
Substitution in F equation: F12121.1 = 1.0 · [10log100 000 - 10log10-5] =
= 1.0 · [5 - (-5)] = 10.0 min.
So to sufficiently destruct Clostridium sporogenes, F12121.1 ≥ 10.0 min. is required.
* Clostridium nigrificans (see table 6.1):
Initial number 0.01 per gram, so total number of 10 spores per can of 1 kg.
Spoilage rate after heating in moderate climate countries should be 1 spore per 102
cans, = 1/102 = 10-2.
(Why 1 thermophilic spoilage survivor per 102 cans is acceptable in moderate climate
countries: see Teixeira (2007), p. 419).
D9.5121.1 = 3.3 min.
Substitution in F equation: F9.5121.1 = 3.3 · [log10 - log10-2] = 3.3 · [1 - (-2)] = 9.9 min.
So to sufficiently destruct Clostridium nigrificans, F9.5121.1 ≥ 9.9 min. is required.
Answer 6.2c) Select the best of these F values.

Some microbiologists would suggest: “If F values are all at same reference temperature,
select the highest F value”. They thus would select F 12121.1 = 10.0 min.
However: although for each F the reference temperature 121.1 °C is the same, the z
value of each F is different. This difference in z may have considerable influence on the
microbial destruction.
Better: Select the highest sterilization time Pt at the intended retort temperature TR.
See answer 6.4a and answer 6.4b, in which sterilization times are calculated.
Answer 6.3a) Which of the F values, calculated in answer 6.2b) for moderate climate
countries, is NOT valid for export to tropical countries? Explain
The F value, in answer 6.2b) calculated for C. nigrificans, is valid for moderate
climate countries: countries where TSTORAGE < 35 ⁰C. Spores of this thermophilic spoilage
(= NOT pathogenic!!) organism will not germinate in such moderate climate countries.
Thus it is generally agreed upon that, for sale in moderate climate countries, the
acceptable number of thermophilic spoilage spores surviving sterilization, should be
≤ 0.01 per can (≤ 10-2 per can). So if such cans, unintentionally, will be stored at
temperatures of T > 35 ⁰C, then about 1 can per 100 cans will spoil.
However, if cans containing C. nigrificans spoilage spores are stored in tropical
countries (TSTORAGE > 35 ⁰C), these thermophilic spores can germinate. So it is generally
agreed upon that for use in tropical areas the acceptable number of thermophilic spoilage
spores surviving sterilization should be ≤ 10-5 per can. Thus only one can per 100 000
cans may be spoiled by a thermophilic organism during storage in a tropical region.
Answer 6.3b) Calculate the F121.1 value, required for export to tropical areas.
Equation: F = D · [10log(total initial number in can) - 10log(spoilage rate after heating)].
For C. nigrificans (see table 6.1):
Decimal reduction time D: D9.5121.1 = 3.3 min. (see table 6.1)
Total initial number in of C. nigrificans in 1000 g can: 0.01 spore per gram =
1000 g • 0.01 spores/g = 10 spores/can (see table 6.1).
Spoilage rate after heating ≤ 10-5 spores/gram in tropical climate countries (table
6.1).
(Why 1 thermophilic spoilage survivor per 105 cans is acceptable in tropical countries: see
Teixeira (2007), p. 419).
Substitution in the equation above results in:
9.5 9.5
F 121.1 = 3.3 • [10log10 - 10log10-5] = 3.3 • [1 - (-5)] = 3.3 • 6 = 19.8 min. = F 121.1.
The required F value of F = 19.8 min. for C. nigrificans in tropical countries is
considerably larger than the F values for sufficient destruction of the other spore species
in the can, e.g. F10121.1 = 3.0 min. for Clostridium botulinum, and F12121.1 = 10.0 min. for
Clostridium sporogenes; see answer 6.2b.
So for sale in tropical countries, F9.5121.1 = 19.8 min. is applicable.
(Compare the F9.5121.1 = 19.8 min. for tropics to the F9.5121.1 = 9.9 min., required to sufficiently
destruct Clostridium nigrificans for sale in moderate climate countries. Due to the high heat resistance
of thermophilic spores such as C. nigrificans, F values for products to be sold in tropical countries
usually are considerably larger than F values for products, sold in moderate climate countries).
Answer 6.3c) Using the required F value of answer 6.3b) for tropical countries, calculate
the resulting sterilization time Pt, the spoilage rate by C. nigrificans, and the vitamin B1
retention, if the 1 kg food cans are sterilized at a retort temperature of TR = 127.1 ⁰C.
Use Excel program Pham.xls.
For a print-screen of the calculation by the Pham Excel file: see the next pages.
Summary of the findings of the Pham calculation are in the middle column of table 6.2:
Table 6.2: Process and product properties of the 1 kg cans of solid food after sterilization
at retort temperature TR = 127.1 ⁰C, intended either for sale in tropical countries or for
sale in moderate climate countries:
Process parameters Tropical countries: Moderate climate countries:
storage temperature storage temperature
TSTORAGE > 35 ⁰C; TSTORAGE < 35 ⁰C;
(calculations by Pham.xls; (calculations by Stumbo.exe;
answer 6.3 ) answers 6.2 and 6.4)
Required F121.1 value F9.5121.1. = 19.8 min. F9.5121.1 = 10 min.
(answer 6.3b) (answer 6.2c and table 6.3)
Calculated sterilization Pt = 117.3 min. Pt = 95.3 min.
time Pt (Pham, Pt next pages) (Stumbo; answer 6.4c)
Calculated spoilage 1 can per 107 cans by 1 can per 105 cans by
rate after sterilization C. nigrificans 1) C. sporogenes
during storage; (Pham: number of surviving
spoilage organism mo at next pages) (Stumbo; fig. 6.2)
Calculated nutrient 18 % 35.9 %
Vitamin B1 retention (Pham, % nutrient next pages) (Stumbo; fig. 6.2)
1
) The required spoilage rate in the whole can should be 1 can per 105 cans.
The Pham calculation method assumes that the input F is the F in the coldest core;
thus the Pham Excel spreadsheet calculates the spoilage rate in the 1 cm3 coldest
core. The actual spoilage rate for the whole can (in this example: 1000 cm3) will be
considerably higher, and will be close to the required 1 spoiled can per 105 cans!
HEAT PROCESSING CALCULATIONS ACCORDING TO PHAM

FOR CONDUCTION-HEATED CANNED FOODS
Protected. Version 1.0 Janwillem Rouweler
July 2014 j.w.mrouweler@freeler.nl
Yellow cell = input Pink cell = iteration requided; use Goal Seek!
Blue cell = calculation results (for help: see from row 100)
Select the required calculation, by typing either P or F:

If you want to calculate the pasteurization or sterilization time Pt : type P in the yellow cell: ↓ P or F
If you want to calculate the heat process value F: type F in the yellow cell: p
Heat penetration Heat penetration factor for heating fh = 83 min.

properties Lag factor for heating jh = 2
during heating Heat penetration factor for cooling fC = 83 min.
and cooling Lag factor for cooling jC = 2
o
Retort Initial product temperature at "Steam On" Tih = 20 C
properties Come up time of retort C.U.T. L = 5 min.
o
during Sterilization temperature of retort TR = 127.1 C
o
process Temperature of cooling water TW = 20 C
Known F value: Known heat process value F = 19.8 min.

o
Reference temp. of F Reference temperature of F value is: Tref,F = 121.1 C
o
and z of F value z value of F value is: zF = 9.5 C
Micro-organism Decimal reduction time of micro-organism: DM = 3.3 min.

o
of concern M Reference temperature of microbial DM is: Tref,M = 121.1 C
o
to be killed z value of the microbial D is: zM = 9.5 C
is: Initial number of micro-organisms in whole can = 10
Nutrient N, or Decimal reduction time of the nutrient: DN = 124 min.

o
food component N Reference temperature of nutrient DN is: Tref,N = 121.1 C
o
(initially 100%) z value of the nutrient DN is: zN = 25 C
CALCULATION RESULTS a-1) Sterilization time or Pasteurization time Pt:

Sterilization Time or Pasteurization Time, Pt = 117.35 min.
ΔT between centre of food and retort at start of cooling, g= 7.81472665 o
C
Product temperature at center of food at start of cooling, Tic = 119.2852734 o
C
CALCULATION RESULTS a-2) Heat process value F in slowest heating point:

0.0831506 <-Do NOT change
Heat process value in center of can, F = 19.80 min.

o
at reference temperature TRef,F = 121.10 C and zF = 9.5 ⁰C
C
CALCULATION RESULTS b) Microbial spoilage rate by micro-organism M:

1st ITERATION REQUIRED for microbial spoilage rate:
CHOOSE a value (0.04 < WMλ < 1) in this YELLOW WMλ cell: WMλ = 0.135556501 <-Use Goal Seek
and adapt that WMλ value, until the value in this PINK cell = 0.000 -0.0001 3.90727
3.90736
2nd ITERATION REQUIRED for microbial spoilage rate:
CHOOSE a value (0.04 < WM < 1) in this YELLOW WM cell: WM = 0.055717456 <-Use Goal Seek
and adapt that WM value, until the value in this PINK cell = 0.000 0.0001 7.81487
7.81473
Number of surviving organisms M per whole can = 1.06E-07 per can
Mass average lethal heat value US for M, at TR, integrated over can, US = 6.15 127.1
Mass average lethal heat value FS for M, at TRef,F, integrated over can, FS 26.32 121.1
↑reference Temp
CALCULATION RESULTS c) % Nutrient retention of nutrient N:
1st ITERATION REQUIRED for % retention of nutrient N:
CHOOSE a value (0.04 < WNλ < 1) in this YELLOW WNλ cell: WNλ = 0.407581786 <-Use Goal Seek
and adapt that WNλ value, until the value in this PINK cell = 0.000 -0.0006 3.90674
3.90736
2nd ITERATION REQUIRED for % retention of nutrient N:

CHOOSE a value (0.04 < WN < 1) in this YELLOW WN cell: WN = 0.278398498 <-Use Goal Seek
and adapt that WN value, until the value in this PINK cell = 0.000 -0.0001 7.81466
7.81473
% nutrient, retained in the whole can = 17.9848 %

Mass average lethal heat value US for N, at TR, integrated over can, US,N = 53.17 min.
Answer 6.4a: Calculate the sterilization time Pt at retort temperatures TR = 117.1 to

127.1 °C step 2 °C, based on each of the target micro-organisms of table 6.1. At the
same time calculate the vitamin B1 retention. Use computer program Stumbo.exe.
General considerations when using computer program STUMBO.exe (see fig. 6.1 - 6.3):
Left hand column: “calculation options”:
“conduction heating” food. Place a (•).
“Given”: “probability of survival”; is different for each target organism.
“Requested”: place a tick at each option.
Middle column: “Heat penetration and processing parameters”:
Tick at “evaluate a series of process temperatures”.
“lowest or only process temperature”: 117.1 °C
“highest process temperature”: 127.1 °C.
“temperature steps”: 2 °C.
“heat penetration factor, fh”: 83 min.
“heating lag factor, jh”: 2.
“cooling lag factor, jc”: 2.
“initial food temperature”: 20 °C.
“come-up time retort”: 5 min.
Right hand column: “F value - organism of concern - nutrient”
“reference temperature of F value”: 121.1 °C.
“z value of F and/or org. of concern”: is different for each target organism.
“D value of organism of concern”: is different for each target organism.
“reference temperature of D”: in this case each time 121.1 °C.
“container volume”: 1000 g.
“contamination with org. of concern”: is different for each target organism.
BE AWARE: contamination to be inserted in organisms per gram!
“z value of nutrient”: 25 °C (for vitamin B1).
“D value of nutrient”: 124 min. (for vitamin B1).
“reference temperature of D”: 121.1 °C (for vitamin B1).
The 3 print screens of computer program STUMBO.exe for each of the 3 micro-organisms
of concern, and for nutrient Vitamin B1, can be found in fig. 6.1, fig. 6.2, and fig. 6.3.
Table 6.3 summarizes the Stumbo.exe calculation results:
Table 6.3: Overview of calculated sterilization times Pt for each of the target organisms for
moderate climate countries, calculated by computer program Stumbo.exe.
(See fig. 6.1, fig. 6.2, and fig. 6.3 for details.)
Micro-organism Required Sterilization Comment Sterilization time Comment
of concern F value for time Pt at Pt at (highest)
(= target moderate (lowest) retort retort
organism) climate temperature temperature
countries TR = 117.1 °C TR = 127.1 °C
C. botulinum F10121.1 = 3.0 Pt = 116.1 min. Pt = 87.2 min.
(fig. 6.1) min.
C. sporogenes F12121.1 = Pt = 132.8 min. Pt = 95.3 min. highest
(fig. 6.2) 10.0 min. Pt
C. nigrificans F9.5121.1 = Pt = 138.8 highest Pt Pt = 93.5 min.
(fig. 6.3) 9.9 min. min.
Fig. 6.1: Calculation of operator’s process time (= sterilization time), final center
temperature, F value in center, integrated F value, and nutrient retention, if organism of
concern is Clostridium botulinum. Nutrient = vitamin B1.
temperature, F value in center, integrated F value, and nutrient retention, if organism
of concern is Clostridium sporogenes. Nutrient = vitamin B1.
temperature, F value in center, integrated F value, and nutrient retention, if organism of
concern is Clostridium nigrificans. Nutrient = vitamin B1.
Answer 6.4b: Consider the calculated sterilization times of answer 6.4a. Which is the
most appropriate sterilization time at retort temperature TR = 117.1 ⁰C?
At retort temperature TR = 117.1 °C, the appropriate sterilization time Pt is Pt = 138.8
min., which is the largest of the 3 Pt values (see table 6.3). This sterilization time is
needed to sufficiently destruct C. nigrificans. The 2 other organisms of concern, each
with lower required sterilization time Pt, then certainly will be sufficiently destructed.
Note 1: At retort temp. TR = 117.1 °C, the largest of the 3 sterilization times, Pt =
138.8 min. causes an integrated F value of F9.5121.1 = 9.9 min. This is NOT the
highest F value of the 3 organisms of concern!
Restriction in the use of the “largest” F value

when calculating the pasteurization or sterilization time:
Calculating the pasteurization or sterilization time Pt, based on the largest F value at a
particular reference temperature, may not always give the best result. This has been
illustrated in the example above, at retort temperature TR = 117.1 °C (Answer 6.4b).
Advised calculation procedure to find the best Pt:
For each micro-organism of concern separately, the pasteurization or sterilization time
Pt should be calculated at the requested retort temperature. After that, the largest of
these Pt values at a particular retort temperature should be selected. Only then you can
be sure that all target organisms will be destructed sufficiently: the organisms requiring
this largest Pt, as well as the other target organisms which require a lower Pt.
Answer 6.4c: Consider the calculated sterilization times of answer 6.4a. Which is the
most appropriate sterilization time at retort temperature TR = 127.1 ⁰C?
At retort temperature TR = 127.1 °C, the appropriate sterilization time Pt is Pt = 95.3
min., the largest of the 3 Pt values (see table 6.2). This sterilization time is needed to
sufficiently destruct C. sporogenes. The 2 other organisms of concern, each with lower
required sterilization time Pt, then certainly will be sufficiently destructed.
Note 2: At retort temp. TR = 127.1 °C, the largest of the 3 sterilization times, so Pt
= 95.3 min., causes an integrated F value of F9.5121.1 = 10 min. This is also the
highest F value of the 3 organisms of concern!
Note 3:
1) The Pham Excel file uses the F in the coldest core, and thus calculates the
spoilage rate in the 1 cm3 coldest core. The actual spoilage rate for the whole can
(= 1000 cm3) will be considerably higher, and be close to the required 1 can per 105
cans!
2) Computer program Stumbo.exe, however, uses the integrated sterilization value
for its calculations, and thus calculates the spoilage rate of the whole can (= 1 per
105 cans).
Note 4: Computer program Stumbo calculates both the integrated F value, AND
the F value in the 1 cm3 coldest core (F value center). In case of solid products
these figures differ, as can be seen in fig. 6.1 to fig. 6.3.
If calculations are based on the F value in the (1 cm3) coldest center, then the
number of micro-organisms of concern in that 1 cm3 center will have been reduced
to the required number. However, in a can of 1000 cm3, there still will be the
possibility of some surviving micro-organisms in the 999 cm3 surrounding the centre.
Thus the actual spoilage rate of the can will be higher than expected!
Remark on the optimum vitamin B1 retention:

During retorting of a solid food, the nutrient retention sometimes goes through a
maximum when processing at different retort temperatures. See example calculation in
fig. 6.3, on Clostridium nigrificans: vitamin B1 has a maximum retention of about 38.0%
at retort temperatures near TR = 121.1 °C.
APPENDIX A: Calculation Scheme STUMBO for liquid foods; from F value to heating time Pt -72-
APPENDIX A:
CALCULATION SCHEME STUMBO
for manual calculation of the heating time Pt of a liquid food
if microbial data (D, z, a, b) or F value are known
Follow the arrows from b at the bottom up to Pt at the top to calculate Pt of a liquid food:
LIQUID FOOD
CALCULATION OF THE STERILIZATION TIME P t

[in case the required spoilage rate b by the micro-organism of concern X
and the thermal destruction data D, z and a of micro-organism X are known;
or if the F value with regard to sufficiently killing micro-organism X is known]
Liquid food: a = TOTAL initial number of micro-organism of concern X

in the whole container, prior to heating.
════════════════════════════════════════════════════════════════════════
COMPUTER PROGRAM: STUMBO.exe
APPENDIX B: Calculation Scheme STUMBO for liquid foods; from F value to nutrient retention -73-
APPENDIX B:
CALCULATION SCHEME STUMBO
for manual calculation of the % nutrient retention bN of a
liquid food,
if microbial data (D, zX, aX, bX) or F value are known,
and if nutrient data (DN, zN, initial % = 100) are known
Follow the arrows from bottom left (micro-organism: bX or F) via g to bottom right
(nutrient: bN), to calculate the % nutrient retention bN in a liquid food after heating:
LIQUID FOOD
CALCULATION OF THE % NUTRIENT RETENTION bN

[in case the required spoilage rate bX by the micro-organism of concern X
and the thermal destruction data D, zX and aX of micro-organism X are known;
or if the F value with regard to sufficiently killing micro-organism X is known]
Liquid product: For aN = initial % of nutrient N in food,

aX = total initial number of please substitute aN = 100%;
micro-organisms X in the whole then the calculated nutrient retention bN will
container, prior to heating. be the % nutrient left after heating.
For nutrients, some authors use C instead of F
Micro-organism of concern X Nutrient N

COMPUTER PROGRAM: STUMBO.exe
N.B.: For nutrients, some authors use symbol C instead of F. Thus C ZNTA = FZNTA .
APPENDIX C: Stumbo Table fh/U versus g for z = 10 ⁰C -74
APPENDIX C:
Stumbo Table fh/U versus g for several jc values
if z = 10 ⁰C
Adapted from C.R. Stumbo (1973). Original g values [in ⁰F] converted to ⁰C.
How to use this table:
If fh/U = 5.00 (left hand column), and jc = 1.20 (top row), then value of g = 3.17 ⁰C.
[g in middle section of table, at intersection of row fh/U = 5.00 and column jc = 1.20].
If jc = 1.00 (top row) and g = 4.58 ⁰C (middle section of table), then fh/U = 9.00 (left
hand column).
[In column jc = 1.00, find g = 4.58 (in middle section of table); row of g leads to fh/U = 9.00 at left side].
APPENDIX D: Stumbo Table fh/U versus g for z = 27.8 ⁰C -75
APPENDIX D:
Stumbo Table fh/U versus g for several jc values
if z = 27.8 ⁰C
Adapted from C.R. Stumbo (1973). Original g values [in ⁰F] converted to ⁰C.
How to use this table:

If fh/U = 10.00 (left hand column), and jc = 1.00 (top row), then value of g = 13.7 ⁰C
[g in middle section of table, at intersection of row fh/U = 10 and column jc = 1.00].
If jc = 1.40 (top row) and g = 8.54 ⁰C (middle field), then fh/U = 4.00 (left hand
column).
[In column jc = 1.40, find g = 8.54 (in middle section of table); row of g leads to fh/U = 4.00 at left side].
APPENDIX E: Decision Tree to determine the Minimum Hygienic Status for Chilled Products -76-
APPENDIX E:
DECISION TREE TO DETERMINE THE MINIMUM HYGIENIC STATUS FOR CHILLED PRODUCTS
References -77-
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Heat Process Values F (2nd Ed.

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

Potatoes 3 - 3.5 min. Stork in Reichert (1985)

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

Meat & Poultry

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

A very high fat % reduces water

A very high fat % reduces water

Shelf life at least 1 year if storage

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

Dog food No. 2; 83x114; 12 min. American Can Co. (1952)

STERILIZATION VALUES (F0 = F10121.1) FOR COMMERCIAL FOOD PROCESSES

Low water activity products

General principles on F10121.1 sterilization values

Assumption: initially 1 spore of Large cans D x H =

For convection heating

General principles on F10121.1 sterilization values

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

Meat & Poultry

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

Egg, Liquid Egg and Liquid Egg products

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

Dried Egg and Dried Egg products

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

4 - 15 min. at 71 ⁰C Batch processing, constant Caric (1987) p.

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

Acid products, High acid products, Acidified products

Fruits and Vegetables

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

z and F for fresh, NOT for long-time

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

The required F value should be based on the following

In fruit concentrates, the high content of soluble solids

Growth of Alicyclobacillus acidoterrestris spores in drinks

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES

PASTEURIZATION VALUES F FOR COMMERCIAL FOOD PROCESSES