Use of linear models for thermal processing of acidified foods
2010
Breidt, Frederick | Sandeep, K.P. | Arritt, Fletcher M.
Acidified vegetable products with a pH above 3.3 must be heat processed to assure the destruction of Escherichia coli O157:H7, Salmonellaenterica, Listeria monocytogenes and other pathogenic bacteria that might be present in the product. Recently, the FDA has required that linear models for heat process data be used with electronic process filing forms. Existing recommendations for heat processing acidified vegetables are based on non-linear (Weibull and exponential decay) models. This paper reports on the parameters for a linear model that meets or exceeds the established heat processing conditions needed to assure safety. The model predicts the min. times and temp. needed for safety, in terms of the destruction of Escherichia coli O157:H7, Salmonella and Listeria, and can be used with either FDA electronic or paper filing forms.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library