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Computing a Minimum Public Health Sterilizing Value for Food with pH Values from 4.6 to 6.0 1
Irving J Pflug1, Theron E Odlaug1, Ronald Christensen1
1Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108.
Abstract:
A model was developed for adjusting the minimum public health sterilization F-value of foods with pH values from 4.6 to 6.0 based on the Clostridium botulinum spore heat resistance data of Xezones and Hutchings (6). Starting with the maximum pH of the product, this model was used to calculate the F250°F-value equivalent to an F250°F-value of 3.0 min. The model yielded an F250°F-value of 2.0 min when the pH was 5.3 and 1.2 min when the pH was 4.6.
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