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Calculating FT-Values for Heat Preservation of Shelf-Stable, Low-Acid Canned Foods using the Straight-Line
1Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108.
Journal of Food Protection
|April 11, 2019
Summary
Estimating heat process FT-values for low-acid canned foods is crucial for safety. This review shows how spoilage organism data and models can predict these values, ensuring food preservation.
Area of Science:
- Food Science
- Microbiology
- Process Engineering
Background:
- Ensuring the safety and shelf-life of low-acid canned foods relies on effective heat sterilization processes.
- Microbial spoilage poses significant risks to public health and economic losses in the food industry.
- Accurate estimation of heat process values is essential for validating sterilization efficacy.
Purpose of the Study:
- To illustrate a method for estimating heat process FT-values for low-acid canned foods.
- To review the microbiological characteristics of key spoilage hazards.
- To demonstrate the application of a straight-line semilogarithmic model for preservation calculations.
Main Methods:
- Utilizing measured data on the numbers and resistance of spoilage organisms.
- Applying a straight-line semilogarithmic model for calculating heat process FT-values.
- Reviewing microbiological characteristics of public health, mesophilic, and thermophilic spore hazards.
Main Results:
- Demonstrated the estimation of FT-values using microbial data and a predictive model.
- Calculated FT-values for preservation against different spoilage hazards (public health, mesophilic, thermophilic).
- Presented a graphical summary comparing the relative magnitudes of FT-values for various hazards.
Conclusions:
- The study provides a visual and quantitative method for assessing heat process efficacy against diverse spoilage risks.
- Accurate estimation of FT-values aids in optimizing sterilization processes for low-acid canned foods.
- Understanding microbial resistance is key to predicting and ensuring food safety and quality.
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